Cooking Prep Terms
Which of the following describes food that is cut up into smaller pieces:
chopped or minced
minced
This cooking tool is commonly used for cooking turkey
Baster
Which method is best for retaining nutrients, shape and color of vegetables?
steaming
Draw an example of a bread knife
Miss. Meggison will google it
What is the name of the method that cooks food in oil/fat?
Frying
What term is used for making shallow, straight cuts across the surface
score
Name an example of COOKWARE
pot, pan, cooking dishes on top of the stove
A standard type of oven, that is harder to cook more than 1 food, is called a ________ oven
conventional oven
These terms mean cutting food into small, squared pieces
cube and dice (cubing is larger than dicing)
When food is cooked in a hot liquid, steam or a combinations of the two, this cooking method is called
moist-heat
To start an oven ten minutes before using it, so that it is at the desired temperature when used is called ______
preheating
rubber scraper
What is a convection oven?
An oven with a fan that circulates the heated air
To cut a very thin layer of peel is called...
Pare
roasting, baking, broiling and pan-broiling are examples of this cooking method
Frying
To mix in a vigorous motion
beating
What could you use a grater for in cooking?
grating cheese (nachos, pizza), carrots (soups, salads), etc.
When testing the temperature of a food, where you should place the thermometer?
at the thickest part of the food.
True or false: A sharp knife is much more likely to cut you than a dull one
False, dull knives will slip easier and thus accidents are more likely to happen
Give an example of a combination cooking method. State the types of methods involved
braising - panfrying (frying) and simmering (moist-heat)
stir-frying - panfry (frying) and steaming (moist-heat)
If I were to wipe my hands on a dish cloth after cutting raw chicken, then later use that cloth to dry my hands, this would be called...
cross-contamination
What is the difference between a slicing knife and a utility knife?
Utility knives are similar in shape to a slicing knife, but smaller
What are some things to be aware of/remember when microwaving? list 4
food density, shape and size of food, starting temp of food, amount of food, type of food, reheating food, covering food, placement of food
Describe slicing
to cut a food in large, thin pieces
describe the dry-heat cooking method
cooking food uncovered without adding liquid or fat