Lesson 13: Simple Handworks In Preparing Family Meals Flashcards
To moisten the surface of meat while roasting by brushing it melted fat, meat, drippings, fruit juice or sauce.
Basting
What are the food preparation processes?
- Baste
- Beat
- Blend
- Bread
- Chop
- Cream
- Dice
- Dredge
- Flake
- Grate
- Marinate
- Measure
- Mince
- Mix
- Pare
- Peel
- Pound
- Slice
- Strain
- String
- Toss
- Weigh
To mix dry and wet ingredients using wooden spoon or whisk beater.
Blending
To coat a piece of meat, fish other food with bread crumbs.
Breading
To cut food into very small pieces using a cleaver or kitchen knife and chopping board.
Chopping
To soften butter or margarine using a spoon and a mixing bowl.
Creaming
To cut into about 1/2 inch or more depending on the desired size.
Dicing
To sprinkle or coat with flour or other fine substances like cornmeal, or conrstarch a in pork chop or fish fillet.
Dredging
To separate into thin layers using fingers of both hands.
Flaking
To cut into fine pieces using a grater.
Grating
To let food stand in a marinade.
Marinating
Process of specifying the amount of ingredient needed in a recipe.
Measuring
What are the three types of measurement?
- Volume using measuring cups and spoons
- Weight using a weighing scale
- Counting the number of pieces as in 1 dozen of eggs.
To cut or slice into thin pieces.
Mincing
To combine ingredients in a bowl using hand or mixing tools.
Mixing
To remove the outer covering of fruits and vegetables using a paring knife or a peeler.
Paring
To remove the outer covering of fruits and vegetables like ripe banana using the hand.
Peeling
To break food into fine pieces using a mortar and pestle.
Pounding
To cut food into pieces using a sharp knife and chopping board.
Slicing
To separate solids from liquid by passing the mixture through a strainer or fine-meshed cloth.
Straining
To remove the stringy fibers along the sides of a vegetable like string beans.
Stringing
To tumble ingredients lightly with lifting motion using two forks held with both hands.
Tossing
To measure ingredients using a weighing scale.
Weighing
What are the common methods of cooking?
- Baking
- Boiling
- Broiling
- Frying
- Pan broiling
- Popping
- Roasting
- Sauteing
- Simmering
- Steaming
- Stewing
- Toasting
Cooking in an oven.
Baking
Cooking food in liquid continuously until bubbles rise on the surface.
Boiling
It is the same as roasting except that it applies to small pieces of food. It can be done in the oven or over live charcoal.
Broiling
Mean cooking in fat, usually fried.
Frying
To cook pieces or slices of food using very little fat or no fat at all. Done in a hot nonstick pan or carajay.
Pan broiling
Heating kernels of corn or rice in a covered pan, causing them to burst.
Popping
Cooking food over live coal.
Roasting
Browning food in a small amount of fat.
Sauteing
Cooking food in water or liquid before it reaches its boiling point.
Simmering
Cooking food by means of steam.
Steaming
Cooking slowly over low heat with just enough water to cover the food.
Stewing
Browning dry pieces of food, such as bread.
Toasting
It is a process of preparing food by means of heat?
Cooking
What does cooking do to our food?
- Improves flavor of the food.
- Kills the germs
- Makes the food appetizing and easy to digest.
