THE ABCs of FOOD PREPARATION Flashcards
NECESSARY PREPERATION TASKS:
MEASURING
CHOPPING
SLICING
CORING
PEELING
9 TECHNIQUES IN FOOD PREP
MMM PP CS DC
- MEASURING DRY INGRE
- MEASURING POWDER INGRE
- MEASURING LIQUIDS
- PEELING RAW TOMATOES AND POTATOES
- PEELING FIRM FRUITS AND VEGETABLES (CARROTS, TURNIPS, APPLES AND PEARS)
- CUTTING MEAT OR VEGETABLES IN JULIENNE STRIPS OR MATCH STICKS
- SLICING FIRM FRUITS AND VEGETABLES
- DICING CELERY, CARROTS, AND GREEN PEPPER
- CHOPPING, DICING, AND MINCING ONION
pour spoon-sifted or unsifted dry ingred into the dry measuring cup until overflowing, catching excess on kitchen wrap. Level off the contents of the cup with the straight edge of a knife or metal spatula. Never tap the cup on counter to level; do not press or pack down the ingredients unless the recipe specifies (with brown sugar)
MEASURING DRY INGREDIENTS
dip the measuring spoon into the baking powder, salt or spice, and stir to break up lumps. Fill the spoon to overflowing and then level it off with the straight edge of a knife or metal spatula. Scrape out with a rubber spatula.
MEASURING POWDER INGREDIENTS
place the liquid measure on a level surface and fill to desired mark. Bend over to check at eye level accuracy.
MEASURING LIQUIDS
put tomato and potato in boiling water for 10-30 seconds (shorter time for riper fruits). remove and rinse in cold water to stop cooking. Peel will lift off.
PEELING RAW TOMATOES AND POTATOES
hold the fruit or vegetable in one hand, and with a floating blade peeler in the other hand peel from top to bottom, turning the fruit or the vegetable as you progress. Trim the stem and root with a small paring knife.
PEELING FIRM FRUITS AND VEGETABLES (ctap)
cut meat or vegetables into 1/3 slices. stack 3-4 slices together and cut into 1/8 wide strips.
CUTTING MEAT OR VEGETABLES IN JULIENNE STRIPS OR MATCH STICKS
peel the firm fruit or vegetable if necessary. leave it whole or half lengthwise; slice straight up and down, pushing knife slightly forward with each down stroke. slide knuckles of left hand and allow the fruit or vegetable to control thickness of each slice.
SLICING FIRM FRUITS AND VEGETABLES
cut vegetables into long strips across to make fairly neat cubes. make slices much closer when the recipe calls for “finely cut” or minced.
DICING CCG
halve peeled onions lengthwise. hold on the board with cut side down and root end to your left. make several slices from tip to root. do not cut through the root. next, slice from side to side. then slice from tip to root again, cutting across the first slices. make all slices as close together as possible for minced onions, about 1/8 apart for chopped.
CHOPPING, DICING AND MINCING ONION.
the quality and cost materials at the time of purchase largely determine the quality and cost of the finished product.
PURCHASING
effective purchasing aims to:
provide an adequate supply of food, the right quality in the right quantity and at the right price.
to make this possible, it is important for the food to be purchased at the right time from the right source.
TIPS IN PURCHASING
READ HEHE
6 STEPS IN PURCHASING
DKC CED
- DETERMINE
- KNOW
- CONTACT
- COMPARE
- EVALUATE
- DECIDE
