Transcript b-food__nutrition-unit_8_ppt

Food & Nutrition
Unit 8—Food Preparation
8.1—67 Terms—P.1
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Bake
Cream
Braise
Deep Fry
Dredge
Barbecue
Core
Flake
Candy
Bread
Dice
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Coat
Broil
Beat
Equivalent
Brown
Caramelization
Blend
Batter
Baste
Dress
Cut In
Terms P.2
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Mold
Quarter
Pan Broil
Poach
Parboil
Knead
Grilling
Garnish
Fry
Marinate
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Grate
Fold
Flour
Preheat
Puree
Mince
Glaze
Julienne
Grease
Pit
Pare
Terms—P. 3
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Skim
Score
Recipe
Steam
Truss
Simmer
Roll
Sliver
Toast
Steep
Season
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Reconstitute
Strain
Reduce
Stir Fry
Roast
Saute
Sterilize
Stew
Sift
Scallop
Scald
Terms—P. 4
• Yield
• Whip
• (ppt for these is on n + w jump drive)
1.
• Cook in the oven in dry heat without a
cover--
1.
• Bake
2.
• To cook by broiling, grilling, roasting, or
baking; traditionally to cook meat on a rack
or spit over hot coals--
2.
• Barbecue
3.
• To spoon pan liquids over the surface of
food during cooking to keep the food
moist & add flavor--
3.
• Baste
4.
• A flour & liquid mixture with a consistency
ranging from a thin liquid to a stiff liquid
depending on the proportion of dry to
liquid ingredients--
4.
• Batter
5.
• Mix or stir quickly, bringing the contents of
bowl to the top & down again--
5.
• Beat
6.
• To mix ingredients until thoroughly
combined--
6.
• Blend
7.
• A long, slow combination cooking
technique in which food is seared & then
simmered in enough liquid to cover no
more than 2/3 of the food--
7.
• Braise
8.
• To coat a food item with crumbs & egg--
8.
• Bread
9.
• A dry cooking method in which food is
cooked directly under a primary heat
source--
9.
• Broil
10.
• To turn the surface of a food brown by
quickly cooking it in hot fat or placing it
under a broiler--
10.
• Brown
11.
• To cook in sugar syrup until coated or
crystallized--
11.
• Candy
12.
• The chemical browning reaction that can
occur when a sugar is heated;
characteristic color & flavor develops--
12.
• Caramelization
13.
• To thoroughly cover a food with a liquid or
a dry mixture--
13.
• Coat
14.
• To remove the center part or stem of a
fruit or vegetable leaving a hole--
14.
• Core
15.
• To blend until smooth & fluffy--
15.
• Cream
16.
• To combine solid fat with dry ingredients
until lumps of the desired size remain; may
be done using a pastry blender, two knives
or a fork--
16.
• Cut In
17.
• To cook in a large amount of hot fat--
17.
• Deep Fry
18.
• To cut into very small cubes even size--
18.
• Dice
19.
• To coat a food by sprinkling it with or
dipping it in a dry ingredient such as flour
or breadcrumbs--
19.
• Dredge
20.
• To trim & clean, commonly associated with
poultry & fish--
20.
• Dress
21.
• The same amount expressed in different
ways by using different units of measure--
21.
• Equivalent
22.
• To break fish into small pieces with a fork--
22.
• Flake
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• To sprinkle or coat with flour--
23.
• Flour
24.
• To add ingredients carefully as not to lose
air bubbles; the utensil is passed down
through the mixture, across the bottom, &
up the opposite side of the bowl, gently
turning the mixture over--
24.
• Fold
25.
• To cook in hot fat--
25.
• Fry
26.
• Decorative, edible items added to enhance
the appearance of the main food item--
26.
• Garnish
27.
• To coat a food item with a liquid, usually a
syrup, to produce a shiny covering--
27.
• Glaze
28.
• To shred food into coarse pieces by
rubbing it on the teeth of a utensil or rough
surface--
28.
• Grate
29.
• To coat food or utensils with a layer of oil
or shortening--
29.
• Grease
30.
• A method of short order cooking on a
griddle--
30.
• Grilling
31.
• To cut into long narrow strips--
31.
• Julienne
32.
• A mixing process in which dough is folded,
pressed & squeezed to strengthen the
gluten strands & allow yeast dough to
develop the proper texture--
32.
• Knead
33.
• To soak foods in a liquid to improve
texture or flavor. The liquid generally
contains herbs, spices & other flavoring
ingredients, as well as oil & an acid such
as vinegar or lemon juice to break down
the connective tissue of meat--
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• Marinate
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• To cut into very fine pieces--
34.
• Mince
35.
• To shape by hand or by pouring into a
form to achieve a desired structure--
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• Mold
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• To cook without fat in an uncovered skillet
without grease & pouring off excess fat as
it accumulates--
36.
• Pan Broil
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• To boil briefly as a preliminary or
incomplete cooking procedure--
37.
• Parboil
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• To remove the stem & outer covering of a
vegetable or fruit with a paring knife or
peeler--
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• Pare
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• To remove the seed of a fruit or vegetable-
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• Pit
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• To cook in a small amount of simmering
liquid--
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• Poach
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• To heat the oven to the correct
temperature before adding the food--
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• Preheat
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• To put food through a fine sieve or a food
mill to form a thick & smooth liquid--
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• Puree
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• To cut into four equal parts--
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• Quarter
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• Detailed instructions for preparing
particular foods--
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• Recipe
45.
• To return to a previous state by adding
water--
45.
• Reconstitute
46.
• To decrease the quantity of a liquid &
intensify the flavor by boiling--
46.
• Reduce
47.
• To cook uncovered in the oven with dry
heat--
47.
• Roast
48.
• To shape into a round mass, to flatten
dough to an even thickness with a rolling
pin--
48.
• Roll
49.
• To cook food in a small amount of fat,
stirring or flipping it frequently--
49.
• Saute
50.
• To heat a liquid to just below the boiling
point; to dip food into boiling water or pour
boiling water over the food--
50.
• Scald
51.
• To cover with a sauce & bake--
51.
• Scallop
52.
• To make small, shallow cuts on the
surface of a food--
52.
• Score
53.
• To add herbs, spices or other ingredients
to a food to increase flavor--
53.
• Season
54.
• To put a dry ingredient through a sieve or
sifter to remove lumps--
54.
• Sift
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• A moist cooking technique in which food is
cooked slowly & steadily in a liquid just
below the boiling point (185 degrees-200
degrees F)--
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• Simmer
56.
• To remove a substance from the surface
of a liquid--
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• Skim
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• To cut into long slender pieces--
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• Sliver
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• To cook with vapor produced by a boiling
liquid without allowing it to come into
contact with the water--
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• Steam
59.
• To cover with boiling water & let stand
without additional heating until flavor &
color is extracted as for tea--
59.
• Steep
60.
• To make free from living microorganisms,
as bacteria, or their viable spores--
60.
• Sterilize
61.
• To cook one food or several foods
together in a seasoned liquid for a long
period of time--
61.
• Stew
62.
• A dry cooking technique, foods cook
quickly in a small amount of fat over high
heat while stirring constantly; generally
uses a wok, a large pan with sloping
sides--
62.
• Stir Fry
63.
• To separate solids from a liquid--
63.
• Strain
64.
• To make the surface of a food brown by
applying direct heat--
64.
• Toast
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• To prepare fowl for cooking by binding the
wings & legs with string or skewers--
65.
• Truss
66.
• To beat rapidly usually with a whisk to
increase volume & incorporate air--
66.
• Whip
67.
• The number of servings, or portions that a
recipe produces--
67.
• Yield
8.2
• Identify food preparation tools & equipment—
(Using the correct tool saves time & increases
efficiency)
• A. Measuring Tools—Essential for baking
• Liquid measuring cup—glass or plastic
• Have handles & tips for pouring—clear marked
measurements—set cup on flat surface & check
at eye level
• Sizes: 1 Cup, 2 Cup, 4 Cup
• (Milk, water, oil, juices, food colorings, extracts)
Dry Measuring Cups• For dry ingredients—Do not shake or tap cup &
level off
• Metal or plastic
• Sold in sets that nest inside each other
• Sizes: ¼ Cup, 1/3 Cup, ½ Cup & 1 Cup
• (sugar, flour, baking powder & baking soda
((leavenings)), salt, spices)
• Measuring Spoons• Metal or plastic—sold in sets that nest
• Sizes: ¼ Teaspoon, ½ Teaspoon, 1 Teaspoon
& 1 Tablespoon (3 Teaspoons = 1 Tablespoon)
B. Mixing Tools• Spoons—wooden, plastic—used for
stirring & mixing—will not scratch pan
surfaces—handles remain cool
• Slotted Spoons—drain liquids from foods
• Rotary Beaters—beat, blend, incorporate
air—used for eggs, sauces, prevent lumps
Mixing Tools
Rotary Beater
Slotted Spoon
C. Baking Tools• Sifter—remove lumps from dry ingredients
• (makes dry ingredients lighter by adding air)
• Pastry Blender—curved pieces of metal attached to a
handle—blends shortening with flour for pie crust
(pastry)
• Pastry Brushes—brush butter or sauces on food—
remove crumbs from cake before frosting & baste foods
in oven
• Rolling Pins—flatten dough to fit pie pan
• Pastry Cloth & Stockinet—keeps dough from sticking to
rolling pin & table
• Spatulas—plastic or metal—various sizes—scrapes
bowls, spread frosting—level measurements
Baking Tools
• Sifter
• Pastry Blender
Baking Tools
• Pastry Brush
• Spatula
Baking Tools
• Rolling Pin
• Stockinet
D. Thermometers• Accurately gives temperature reading of
cooked foods
• Reduce risk of foodborne illness (many
foods contain harmful bacteria that can be
killed by thorough cooking)
• Use when cooking protein foods (meat,
poultry, fish, eggs, casseroles)
• Must meet recommended internal
temperatures
Thermometers• Oven-Safe Thermometers—placed in food while cooking
• Instant-Read Thermometers—inserted in food at end of
cooking time
• Candy Thermometers—clip onto side of pan while
cooking
• Deep Fat Frying Thermometers—for doughnuts & fried
foods
• Refrigerator-Freezer Thermometers—store cold foods
• Oven Thermometers—should heat foods for which you
set it (too hot—will burn food—if under heated—will
lengthen cooking times)
• *Calibrate--adjust
Check the Temperature!
• Probe Thermometer
• Candy Thermometer
Thermometers
• Instant Read
Thermometers
E. Cutting Tools• Kitchen Shears—snips herbs & trim
vegetables—cut meat, dough, cookies, pizza—
do not use for any other tasks—should be clean
• Peeler—remove outer surface of fruits &
vegetables—make decorative veggies,
chocolate, cheese curls for “garnishes”
• Shredder-Grater—grate foods like cheese &
cabbage—openings of different sizes produce
different shapes
• Cutting Boards—prepare food over these to
protect counters
Cutting Tools
• Kitchen Shears
• Peeler
Cutting Tools
• Shredder-Grater
• Cutting Board
Cutting Tools• Knives—made of carbon steel or stainless
steel—knives can rust if not washed &
dried after use—store away from children
• French-Chef Knife—dice fruits, veggies
• Slicing—slice meats, breads (serrated),
tomatoes
• Utility—all around knife—trim fat, cheese
• Paring—smallest knife—safest—peel
(pare) fruits & veggies
Knives
• French chef knife
• Paring Knife
F. Useful Utensils• Tongs—metal--turning meats, fried foods—handling hot,
large pieces of food
• Kitchen Fork—metal—holding, turning heavy foods
• Ladles—round cups attached to long handles—used for
dipping & pouring (punches, soups, sauces, gravies,
salad dressings)
• Basters—long tube attached to a flexible bulb—suction
to collect juices from meats for basting (covering foods
with liquid) or to skim fat from soups & gravies
• Colanders—perforated bowls used to drain liquid from
foods
• Can Openers—manual or electric
Utensils
• Kitchen Fork
• Tongs
Utensils
• Ladle
• Baster
Utensils
• Colander
• Strainer
Can Openers
• Manual
• Electric
G. Cookware• Pots—have two handles
• Pans—have one handle
• Skillets—nonstick finishes—prevents sticking &
aids in easy cleanup
• Double Boilers—small pan fits into larger pan—
used for melting delicate foods
• Griddles—flat surface with no edges
• Omelet Pans—one side flips food onto opposite
side
• Crepe Pans—batter is cooked in a thin layer
Cookware
• Pot—2 handles
• Pan—1 handle
Cookware
• Skillet
• Double Boiler
Cookware
• Griddle
• Wok
Cookware
• Omelet Pan
• Crepe Pan
H. Bakeware• Cookie Sheets—used for baking cookies
• Cake Pans—bake cakes of all sizes &
shapes
• Bread Pans—bake bread
• Muffin Pans—separate cups of equal size
• Pie Plates—used for baking pie pastry
with filling & toppings
• Casserole Dishes—all food groups baked
together
Bakeware
• Casserole Dish
• Pie Plate
Bakeware
• Muffin Pan
• Cake Pan
Cake Pans
• Angel Food Cake
• Spring form Pan for
Cheese Cake
Bakeware
• Loaf Pan
• Cookie Sheet
Bake
• Roaster
• Pizza Pan
Bakeware• Roasters—used for baking large birds,
meat cuts
• Pizza Pans—used for baking pizzas
• Loaf Pans—rectangle size pan—used for
pound cakes & breads
• Springform Pan—cake pan with
removable bottom--cheesecakes
8.2.1
• Chart functions of preparation tools &
equipment--
8.3
• Explain measuring techniques &
equipment—
• Dry Measuring Cups
• Liquid Measuring Cups
• Measuring Spoons
Dry Measuring Cups
• Always level off when cup is filled with
ingredients-
Liquid Measuring Cups
• Can see through it at eye level
Measuring Spoons
• Always level off
8.3.1
• Demonstrate measuring techniques—
• Water Displacement Method:
• Using a 2 cup liquid measuring cup—fill 1 cup
with water—spoon in fat until water level
reaches desired amount (1/2 cup shortening = 1
½ cup marked)—your measuring cup will be
easier to clean
• Dry Measures—fill cup with dry ingredients &
level off—do not tap cup for lighter, baked
products
Measuring Brown Sugar• Firmly pack brown sugar in a dry
measuring cup & level off
• Sugar will hold the shape of the cup when
turned out
8.4
• List abbreviations &
equivalent measures
commonly used in
recipes—
• Tsp= teaspoon
• T=tablespoon
• C=cup
• Pt=pint
• Qt=quart
• Oz-ounce
• Lb= pound
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Kg= kilogram
G= gram
L=liter
Ml=milliliter
1 stick of butter = ½ cup
3 tsp= 1 T
2 c= 1 pt
1c=8oz
4c=1 qt
4 qt=1gallon
1 lb=16 oz
Equivalents
• 4 Qts = 1 Gal
• 2 C = 1 PT
Equivalents
• 2 C = 1 Pt
• 2 Pts = 1 Qt (4 C)
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Gal Gal 4 Qts = 1 Gal
8.4.1
• Match abbreviations & equivalent
measures commonly used in recipes--
8.4.2
• Specify substitutions
commonly used in
recipes—
• 1 whole egg =2 egg yolks
• 1 c milk= ½ c evaporated
milk +1/2 c water
• 1 c buttermilk=1 T
vinegar or lemon juice + 1
c milk
• 1 oz chocolate=3 T cocoa
+ 1 T butter
• 1 c corn syrup=1 ¼ c
sugar + ¼ c liquid
• 1 T cornstarch=2 T flour
• 1 c cake flour=7/8 c all
purpose flour
8.5
• List steps in using a recipe—
• Recipe—instructions for preparing a specific food
• Should list ingredients in the order in which you will be
combining them
• Settings for appliances
• Equipment needed (cookware, bakeware, utensils)
• Times for cooking, chilling
• Step by step instructions for assembling & cooking food
• Yield: Number of servings the recipe makes
• Nutritional information--optional
A recipe
• Hot Buttered Cider
8.5.1
• Demonstrate math skills necessary to
change the yield of a recipe—
• Double measurement to double recipe
• Divide measurements to half a recipe
8.6
• Describe preparation of
the following foods:
Appetizers
• Beverages
• Casseroles
• Dairy Products
• Desserts
• Egg
• Fish
• Fruits
• Garnishes
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Grain Products
Meat
Poultry
Quick Breads
Salads
Sandwiches
Sauces
Soups
Vegetables
Yeast
8.6.1
• Prepare selected foods using a variety of
methods• A. Moist Heat Method—tenderize tough cuts of
meats—uses steam & liquid to cook food—boil,
simmer
• B. Dry Heat Method—allow fat to drain away—
uses oven for cooking food—roast, bake
• C. Cooking with Fat—fat should be hot so foods
will not absorb excess fat—adds fat to the diet—
eat in moderation—stir-fry, pan fry, deep-fat fry
Moist Heat Method
• Using liquid to cook food
Dry Heat Method
• Fat drains away from food
Cooking With Fat
• Adds fat to the diet
Cooking Methods• 1. Boiling—Water boils 212 degrees F-Destroys nutrients if food is overcooked
Rapid boil that can not be stirred down
• 2. Simmering—Bubbles do not break the
surface of the liquid—better for nutrients
• 3. Poaching—Simmer food in a small
amount of liquid so that food retains its
shape—used for tender foods (eggs)
Boiling Food
• Bubbles can not be stirred down
Simmering Food
• Bubbles do not come to surface of food
Poaching Food
• Cooking in a small amount of water
Cooking Methods• 4. Stewing—Covers a food with water & simmer
it—used for less tender cuts of meat—cut large
pieces to speed cooking
• 5. Braising—Food is left in large pieces—brown
food first for flavor & color—add liquid to cover
bottom of pan—cover with lid—can be done on
range top or oven
• 6. Steaming--Food cooks in steam, not water—
food is held in metal basket inside saucepan &
water—water does not touch basket—best way
to cook vegetables to retain nutrients & color
Stewing Food
• Food cooked in liquid
Braising Food
• Brown first & then add liquid
Steaming Food
• Metal basket fits inside covered saucepan
Cooking Methods• 7. Stir-Fry—Cook food quickly in a small
amount of oil until “just” tender—food is
cooked quickly so each piece should be
sliced the same size for even cooking
• 8. Deep-Fat Fry—Fill kettle ½ full of oil—if
temperature is too low, food will soak up
the fat—if temperature is too high, food will
burn—cook small quantities at a time
Stir Fry
• Food should be cut in even pieces for
even cooking—in a Wok
Deep Fat Fry
• Adds fat to the diet
Cooking Methods• 9. Broiling—Cooking under direct heat source—
located in the top of the oven cavity—watch
closely—use two pans—one to drain fat into a
second pan while cooking
• 10. Saute—Cooking food in small amount of fat
in heavy frying pan—add a small amount of fat &
fry uncovered—turning food to prevent burning
• 11. Baking—Cook in the oven—convection,
conventional, microwave (also called roasting)
Broiling Food
• Under direct heat source
Saute
Baking Food
• Also called Roasting when baking protein
foods