Show:
Measuring Ingredients
Cutting Foods
Mixing ingredients
Coating techniques
other techniques
100
measuring cups and spoons.
What are most recipes developed by
100
dividing a food into smaller parts, using a tool with a sharp blade.
What does cutting mean
100
mixing.
What do most ingredients require?
100
to coat food with a thin layer of another food
What is another common preparation technique?
100
to dip a food briefly in boiling water and then in cold water to stop the cooking process
What is blanch
200
leveling off dry ingredients
What does a straight edge spatula work well for?
200
A sharp knife
What should you use when cutting foods
200
mix, combine, and blend
What 3 terms all refer to the basic process?
200
dry
What is coating a liquid or dry material
200
to cook a food with sugar syrup
What is candy
300
larger amounts of flowing ingredients
What are liquid measuring cups good for
300
You should hold the foo firmly
How should you hold the food when your about to cut?
300
To mix thoroughly and add air to foods
What is beat
300
to pour liquid over a food as it cooks
Definition of baste
300
to heat sugar until it liquefies and darkens in color
What is caramelize
400
Measuring spoons
What should you use for smaller amounts of liquids?
400
Chopping- to cut foods into small, irregular pieces Mincing- to chop finely
What is the difference between chopping and mincing?
400
To beat ingredients
What is cream
400
using a baste or spoon
What do you use to baste
400
to make a liquid clear by removing solid particles
What is clarify
500
kitchen scale
What do you use to weigh food?
500
to cut off a very thin layer peel with a paring knife
What is it when you pare food?
500
to beat quickly and vigorously to incorporate air into a mixture
What is whip
500
three
how many layer should you coat food with?
500
to remove the center of a fruit
What is core