by Jane Norman, CFCS Learning ZoneXpress

Transcription

1 1 by Jane Norman, CFCS Learning ZoneXpress

2 2 Learning the Basics What you need to know before you cook! Know Your Kitchen Work Centers Appliances, Tools & Equipment How to Follow a Recipe Cooking & Mixing Terms Measuring & Abbreviations Clean Up! Learning ZoneXpress

3 3 Know Your Kitchen Knowing your kitchen & tools helps you work efficiently. Work Centers for kitchen activities: Food Preparation & Storage Counter for preparing food. Refrigerator and cabinets for storing utensils and food. Cooking & Serving Stovetop and oven for cooking and baking. Cabinets and counter for tools and utensils. Clean Up Sink and dishwasher. Cabinets for storing dishes, tools, and utensils. Today kitchens may also have a planning work center with a computer, bookshelves and desk. Learning ZoneXpress

4 4 Kitchen Work Centers What do we do in the kitchen? Food uses of the kitchen: Storage Preparation Cooking Serving Clean up Planning Learning ZoneXpress

5 5 Kitchen Designs Goal: to save human energy and be more efficient. Learn the centers in your kitchen. Keep tools in the center where they are first used. Can you identify the shapes of the kitchens below? Where would each center be located? Centers: or Storage Preparation Cooking Serving Clean up Planning L-Shape Learning ZoneXpress U-Shape One Wall or Two Walls (popular in apartments)

6 6 Cooking Appliances Cooking methods are similar, however gas and electric appliances cook differently. Everyone has their favorite! Cooking Method Gas Electric Cooktop Heats up instantly. Takes a few minutes. Cooking surface. High is very hot. Temperature settings. Bake Needs to preheat. Needs to preheat. In the oven by dry heat. 2-3 minutes/100 degrees F. Timer goes off when ready. Broil Very hot - open flame. Hot top coils. Cooking by direct heat. Adjust broiler pan accordingly. Adjust racks accordingly. Close door/watch carefully. Keep door ajar. Convection Bake Adjust time accordingly. Adjust time accordingly. Circulates air/fast baking. Learning ZoneXpress

7 7 Microwave Ovens Read the manual and know how to operate your microwave properly. Using & Caring for Microwave Ovens: Do not turn on a microwave when empty. Use only microwave safe cookware, like glass, ceramic, plastic and paper. Do not use metal cookware or wires or metallic-edged dishes. Clean the interior and exterior after use, including door seal. Safety Tips: Always use a hot pad, dishes become hot in the microwave from the food. Pierce certain foods before cooking (i.e. potatoes, hotdogs). Remove cover so steam flows away from your face. Learning ZoneXpress

8 8 Microwave Ovens Use your microwave to thaw, cook, reheat and save preparation time. Microwave Cooking Tips: The higher the wattage the shorter the cooking time. Vent one side of plastic wrap cover to allow moisture to escape. Standing time allows food to continue cooking. Use paper towels to prevent spattering. Stir during cooking time. Foods that need to boil, such as pasta, rice, lentils and dry beans, will not cook faster in a microwave. Learning ZoneXpress

9 9 Know How To Follow A Recipe It is important to know some basic cooking terms and how to measure ingredients accurately when preparing foods. Most recipes list ingredients and directions in the order that they occur. Follow the recipe step-by-step. To Get Good Results From a Recipe: Read the recipe carefully. Get all utensils, tools and ingredients ready. Measure accurately. Mix as directed. Bake or cook the required time. Learning ZoneXpress

10 10 Measuring Dry Ingredients For dry ingredients including flour, sugar, and salt, use dry measuring cups & spoons. Heap Level Empty dry measuring cups measuring spoons Learning ZoneXpress

11 11 Measuring Solid Ingredients For solid ingredients including peanut butter, shortening and brown sugar use dry measuring cups. Pack Level Empty Learning ZoneXpress

12 12 Measuring Liquids For liquid ingredients including milk, water, oil, and juice, use liquid measuring cups. Set cup on a flat surface. Bend down to eye level and pour until the desired mark is reached. Learning ZoneXpress liquid measuring cup

13 13 Using Measuring Spoons Use measuring spoons to measure small amounts of dry and liquid ingredients. Do not use kitchen spoons, they are not accurate. How to measure the following: 3/4 tsp. Salt 3 tsp. Vanilla Learning ZoneXpress

14 14 Abbreviations Do you understand these abbreviations? teaspoon tsp. or t. Tablespoon Tbsp.or T. cup c. pint pt. quart qt. ounce oz. pound lb. or # few grains f.g. Fahrenheit F Why do you think many recipes use abbreviations? Learning ZoneXpress

15 15 Equivalents From small to large measurements: 1 Tbsp. = 3 tsp. 1 c. = 16 Tbsp. 2 c. = 1 pt. 4 c. = 1 qt. 16 c. = 1 gal. 2 pt. = 1 qt. 4 qt. = 1 gal. Learning ZoneXpress

16 16 What About The Dishes? How to Wash Dishes Properly: Scrape extra food into the garbage. Prepare your water, make sure it s very warm, and has enough soap to clean your dishes. Wash glasses first, then silverware, plates, and cups. Wash pots and pan last, they will make the water greasy. Dry dishes and put away. Learning ZoneXpress

17 MEAT PREPARATION Dry-Heat Preparation Ø Tender Cuts Ø Roasting Ø Pan frying Ø Broiling & Grilling Ø Pan-Broiling Ø Microwave cooking Ø Frying Sautéing Pan-Frying Deep-Frying

18 Roasting or baking which means to cook by exposing food to hot, dry air in an oven To cook by exposing to hot, dry air

19 Broiling & Grilling which means to cook food over radiant heat. To cook over radiant heat Examples: oven broiler, grill. Barbequing is almost identical, except that the heat traditionally comes from wood or charcoal.

20 Stir Fry which means to toss quickly in a pan with very little fat and a fairly high heat. Fairly high heat, very little fat

21 Pan fry which means to cook in a moderate amount of fat over a moderate heat. Usually breaded foods like cutlets or chicken are pan fried. Moderate heat & a moderate amount of fat

22 Deep fry which means to submerge something completely in cooking oil, like french fries 350 degrees Fahrenheit Completely submerged in hot fat

23 Pan broil which means to cook something in a pan with no added fat. A moderate heat, no fat Usually foods which have their own fat, like steaks, burgers or bacon

24 Microwave cooking which means to cook food by heating using radiation heat generated by a special oven to penetrate the food; the radiation agitates water molecules in the food.

25 MEAT PREPARATION Moist-Heat Preparation Ø Less Tender Cuts Heavily Exercised Muscle Older Beef Ø Braising Ø Simmering or Stewing Ø Steaming Ø Pressure cooking

26 Braising which means to brown the food first and then cook it covered, with moisture added. Braised dishes are always cooked covered because this keeps the moisture in.

27 Stewing which means to cut food into bite size pieces, brown it and then cook it covered, with moisture added. Stewed dishes are always cooked covered because this keeps the moisture in.

28 Boiling which means to cook food in water that is bubbling rapidly. Usually foods like pastas or hardy vegetables. Bubbling very rapidly.

29 Pressure Cooking which means to cook food using steam under a locked lid to produce high temperatures and achieve a faster cooking time.

30 Cooking Terms The Language of the Recipe

31 The Language of the Recipe Become familiar Terms are important tools for the cook. Each has its own meaning. Achieve best results.

32 Techniques of: Preparation Bread Grease Brush Marinate Dredge Sift Flute Grease

33 Bread To cover a food with a coating of crumbs made from bread, crackers, or cereal. The food is often dipped in a liquid such as milk or egg before coating.

34 To spread a liquid coating on a food, using a pastry brush or paper towel. Brush

35 Dredge To cover a food with a dry ingredient such as flour or sugar. The food may be rolled in, sprinkled with, or shaken in a bag with the dry ingredient.

36 Flute To form a standing edge on a pastry, such as pie crust, before baking. Press the dough with your fingers to create this scalloped edge, or use a fork to crimp the edge.

37 Grease To rub shortening, fat, or oil, on the cooking surface of bake-ware. Use waxed paper or paper towel to spread a thin, even layer.

38 Marinate To soak in a seasoned liquid, called a marinade, to add flavor and/ or to tenderize.

39 Sift To put dry ingredients through a sifter or a fine sieve to incorporate air. If you don t have a sifter you can use a strainer or a wire whisk.

40 Techniques of: Mixing Beat Knead Blend Mix Combine Stir Cream Whip Cut in Fold in

41 Beat To mix with an over-and-over motion, using a spoon, rotary, or electric beater.

42 To combine thoroughly two or more ingredients. Blend

43 To mix together, usually by stirring, two or more ingredients. Combine

44 Cream To soften and blend until smooth and light by mixing with a spoon or an electric mixer.

45 To mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture. Use a pastry blender, two knives, or a fork. Cut in

46 Fold in To combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid material. Insert the edge of a spoon or rubber scraper vertically down through the middle of the mixture, slide it across the bottom of the bowl, bring it up with some of the mixture, and fold over on top of the rest. Continue slowly and gently, turning the bowl often, until all is evenly mixed.

47 Knead To work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing.

48 Mix To combine two or more ingredients, usually by stirring.

49 Stir To mix with a circular motion of a spoon or other utensil.

50 Whip To beat rapidly with a rotary beater, an electric mixer, or wire whisk; to incorporate air and make light and fluffy, as whipped cream or egg white

51 Techniques of: Cutting Chop Grind Core Julienne Cube Mash Cut Mince Dice Pare Grate Score Scrape Shred Slice Sliver Trim

52 Chop To cut into small pieces

53 Core To remove the core of a fruit with a corer or paring knife

54 Cube To cut into small squares

55 Cut To divide foods into small pieces with a knife or scissors.

56 Dice To cut into very small cubes

57 Grate To rub food, such as lemon or orange peel, against a grater to obtain fine particles.

58 Julienne To cut food into long, thin strips.

59 Mash To crush food until it becomes smooth.

60 Mince To cut into very small pieces with a sharp knife.

61 Pare To cut away the skin or a very thin layer of the outside of fruits or vegetables. Use a vegetable peeler or a knife.

62 Score To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking.

63 Scrape To rub a vegetable, such as a carrot, with the sharp edge of a knife in order to remove only the outer layer of skin.

64 Shred To tear or cut into thin pieces or strips.

65 Slice To cut food into flat pieces.

66 Sliver To cut in long, thin pieces.

67 Trim To cut away most of the fat from the edges of meat.

68 Techniques of: Cooking Bake Barbeque Baste Boil Braise Broil Brown Deep-fat fry Dot Fry Pan-broil Pan-fry Poach Preheat Roast Saute Scald

69 Bake To cook in an oven or oventype appliance in a covered or uncovered pan.

70 Barbeque To cook meat or poultry slowly over coals on a spit or in the oven, basting it often with a highly seasoned sauce.

71 To spread, brush, or pour liquid (such as sauce, drippings, melted fat, or marinade) over food while it is cooking. Use a baster, brush, or spoon. Baste

72 Boil To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.

73 Braise To cook meat slowly, covered and in a small amount of liquid or steam.

74 Broil To cook under direct heat or over coals.

75 Brown To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting.

76 Deep-fat fry To cook in hot fat that completely covers the food.

77 Dot To place small particles of a solid, such as butter, on the surface of a food.

78 Fry To cook in hot fat.

79 Pan-broil & Pan-fry To cook uncovered in an un-greased or lightly greased skillet, pouring off excess fat as it To cook in an uncovered skillet with a small amount of fat. accumulates.

80 Poach To cook gently in hot liquid below the boiling point.

81 Preheat To set the oven to cooking temperature in advance so that it has time to reach the desired temperature by the start of cooking.

82 Roast To cook by dry heat, uncovered, usually in the oven.

83 Saute To cook uncovered in a small amount of fat in a pan.

84 Scald To heat a liquid to just below the boiling point; or to pour boiling water over food or to dip food briefly into boiling water.

85 To cook meat quickly at a high temperature until it becomes brown. Use a skillet with a small amount of fat, or the oven at a high temperature. Sear

86 Simmer To cook in liquid just below the boiling point. The tiny bubbles that form should break before they reach the surface.

87 Steam To cook over steam rising from boiling water.

88 Steep To cover with boiling water and let stand without additional heating until flavor and color are extracted, as for tea.

89 Stew To cook slowly and for a long time in liquid

90 Stir-fry To fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly. Use a wok or skillet.

91 Toast To brown by direct heat in a toaster or in the oven.

92 The End