Winston-Salem/Forsyth County Schools / Front Page
COURSE:7045 Foods I UNIT AFOOD PREPARATION, PROCESSES AND METHODSESSENTIAL STANDARD:2.0039%B2Understand methods for food preparation.OBJECTIVE:2.035%A1Remember measuring, cutting/preparing, mixing, and cooking/cleaning terms.The Essential Questions:What are the key types of measurements, units, and measurement abbreviations used in recipes?What measurement equivalents are used when increasing and decreasing recipe yields?What are the key terms used in recipes when cutting/preparing, mixing, and cooking/cleaning? UNPACKED CONTENTTo understand recipes and to prepare high-quality, safe, and healthy foods, one needs to know the key types of measurements, units of measurement, and measurement abbreviations. Those commonly used are:CATEGORY TYPES OF MEASUREMENTSUNITS OF MEASUREMENTMEASUREMENTABBREVIATIONSMMEASURINGVolumeteaspoontablespoonfluid ouncecuppintquartgallontsp. or t.Tbsp. or T.fl. oz.c.pt.qt.gal.Weightouncepoundoz.lb.Temperaturedegrees Fahrenheit°FOBJECTIVE:2.035%A1Remember measuring, cutting/preparing, mixing, and cooking/cleaning terms.Knowing measurement equivalents is needed to successfully increase or decrease the yield of a recipe. Basic measurement equivalents are:VOLUME AND WEIGHT EQUIVALENTSVolume:3 teaspoons1 tablespoon1/8 cup2 tablespoons or1 fluid ounce? cup4 tablespoons or2 fluid ounces1/3 cup5 tablespoons + 1 teaspoon or2 2/3 fluid ounces? cup8 tablespoons or4 fluid ounces? cup12 tablespoons or6 fluid ounces1 cup16 tablespoons or8 fluid ounces? pint1 cup or 8 fluid ounces1 pint2 cups or16 fluid ounces1 quart4 cups or2 pints or32 fluid ounces1 gallon16 cups or8 pints or4 quarts or128 fluid ouncesWeight:1 pound16 ouncesTo successfully prepare recipes, one must know key “MCMC” terms and their definitions.CATEGORYKEY RECIPE TERMSDEFINITIONSMMEASURINGHeapingA very full or large amount. Example: a measuring cup that is overflowing LevelFlat and even. To check for correct measurement at “eye level” for liquids or to scrape to level using a straight-edge spatula for dry and solid ingredients.PinchLess than 1/8 tsp. or the amount of an ingredient that can be held between the thumb and forefinger.OBJECTIVE:2.035%A1Remember measuring, cutting/preparing, mixing, and cooking/cleaning terms.CATEGORYKEY RECIPE TERMSDEFINITIONSCCUTTING/PREPARINGChopTo cut food into small, uneven piecesMinceTo cut food into very fine, uneven piecesCubeTo cut food into small, equal-size squares about ? inch in sizeDiceTo cut food into small, equal-size squares about ? to 1/8” in sizeGrateTo reduce food into small pieces by pressing and rubbing it against the “teeth” of a graterShredTo cut or break food into long, thin strips by using a knife, fork, or graterPareTo remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or vegetable peelerPeelTo remove the outer layer/skin, by stripping or pulling off with your fingers or a knifeScoreTo make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let juices soak inSliceTo cut food into large, thick or thin flat pieces with a slicing knife; use a sawing motion while gently pressing the knife downBasteTo pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon to keep the food moist and add flavorFreezeTo lower a food’s temperature to freezing Defrost/thawTo expose to warmth in order to free from a frozen stateDissolveTo cause a solid food to turn into or become part of a liquidDrainTo remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towelsStrainTo separate solid from liquid materials by pouring the mixture through a strainer or sieveDustTo lightly sprinkle the surface of a food with crumbs/flour/sugarFlourTo sprinkle or coat a food with flourGreaseTo rub fat on the surface of a food or a cooking utensilMarinateTo soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the foodTenderizeTo make something easy to chew by applying a process or a substance that breaks down connective tissue or fiberMeltTo change food from a solid to a liquid by applying heatSoakTo immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaningOBJECTIVE:2.035%A1Remember measuring, cutting/preparing, mixing, and cooking/cleaning terms.CATEGORYKEY RECIPE TERMSDEFINITIONSCCUTTING/PREPARING(continued)MMIXINGSeasonTo increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking (EX. Cast iron skillet)VentTo leave an opening in the covering of a food through which steam can escapeBeatTo thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer or food processor with an up-and-down and circular motionBlendTo stir or mix ingredients until they are combined and smoothCombineTo blend or mix two or more ingredientsCreamTo beat solid fat and sugar with a wooden spoon or electric mixer until smooth, light, and creamyCut-inTo combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks, or the handsFoldTo blend a delicate mixture into a heavier one, using a rubber spatula, spoon, or wire whisk in a gentle up, down, and over motion so that the mixture stays lightKneadTo work a ball of dough with the fingertips or heels of the hands by repeating press, fold, and turn motionsMixTo combine two or more ingredients by stirring or beating SiftTo reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients by putting them through a sieveStirTo mix using a spoon or wire whisk with a circular motionTossTo lightly mix ingredients by tumbling them with tongs or a large fork and spoonWhipTo beat quickly and vigorously by hand, wire whisk, or mixer to incorporate air and to make a mixture light and fluffyOBJECTIVE:2.035%A1Remember measuring, cutting/preparing, mixing, and cooking/cleaning terms.CATEGORYKEY RECIPE TERMSDEFINITIONSCCOOKING/CLEANINGDry Heat Methods:BakeTo cook in an oven with dry, hot airBroilTo cook uncovered under a direct heat sourceGrillTo broil over hot coals or on a griddleRoastTo cook meat, fish, or poultry uncovered in an oven BarbequeTo roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauceMoist Heat Methods:BoilTo cook food in hot liquid, 212 °F, having bubbles that rise to and break on the surface of a liquidBraiseTo cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan and simmered on top of the stove or in the ovenMicrowaveTo cook food in a microwave oven using little or no liquidSimmerTo cook food in liquid that is just below the boiling pointSteamTo cook food in a pan using vapor produced by boiling liquidCooking in Fat Methods:Deep-fryTo cook food by completely immersing in hot fat; also known as French fryingFryTo cook food in a small amount of hot fatSautéTo lightly brown or cook food in a small amount of hot fat over moderate heat; Pieces of food are cut into small or thin pieces preserving texture, moisture, flavor. Stir fryTo cook bite-sized small pieces of food quickly over high heat in a small amount of fat while stirring constantly. Miscellaneous:PreheatTo turn on an appliance or oven to a desired temperature about 5 – 10 minutes before the food is to be placed in itCleanTo remove dirt, food, etc. from all food-contact surfaces by washing in hot, soapy water and rinsing in hot waterSanitizeTo kill or drastically reduce the amount of contaminants on food-contact surfaces by using chemicals or high temperatures ................
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