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Overview of the Principles in Food Preparation (Lesson 1 and 2)

Prifod 2
1st Semester
A.Y. 2016-2017
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
Personal & Food Safety
Clean Up!
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.
Kitchen Designs
Different Table shapes/Workstation
L Shape
U Shape
One Wall
Two Wall
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?
Time-Saving Small Appliances Have you used the following?
Waffle Iron
Rice Cooker Bread Maker
Blender Griddle Slow Cooker
Toaster Deep Fryer
Pressure Cooker
Electric Mixer Food Processor

Kitchen Equipment
Cooking and baking tools and utensils save time and energy.
Make sure all utensils are durable and are easy to clean.
Learn how to use these tools for best results:
Cutting & Serving
Mixing
Baking - in the oven
Cooking - on the stovetop
Cutting & Serving Tools
Mixing Tools
Pancake Turner/Spatula
Wooden Spoon
Wire Whisk
Rubber Scraper
Rotary Beater
Pastry Blender
Rolling Pin
Mixing Bowls
Strainer/Colander
Measuring Tools:
Dry Measuring Cups
Liquid Measuring Cups
Measuring Spoons
Baking Tools
Cooking Tools
Measuring Dry Ingredients
For dry ingredients including
flour, sugar, and salt, use dry measuring cups & spoons.
Heap
Level
Empty
Measuring Solid Ingredients
For solid ingredients including peanut butter, shortening and brown sugar use dry measuring cups.
Pack
Level
Empty
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.
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
Abbreviations
Do you understand these abbreviations?
teaspoon
Tablespoon
cup
pint
quart
ounce
pound
few grains
Fahrenheit

tsp. or t.
Tbsp.or T.
c.
pt.
qt.
oz.
lb. or #
f.g.
F

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.
Cooking Terms
Recipes use a variety of terms to describe exactly how to handle ingredients.
If a recipe states, pare an apple, then slice and dice it. What do you do?
Review the following cooking terms and see how many you know.
Cooking Terms
Just a few of hundreds of terms:
Cutting & Peeling:
Core Cube Chop
Pare
Dice Slice
Peel
Mince

Mixing:
Beat Fold
Blend Stir
Cream Whip

Combine
Strain
Cut in

Cooking Terms
Using the Stovetop:
Baste Fry
Brown
Boil
Simmer
Stir-Fry
Braise Saut Preheat
Using The Oven:
Bake Roast Preheat
Broil Grill
Basic Kitchen Tools and Equipment
Spatulas
There are many types of spatulas.
In your kitchen unit you have the following spatulas

Cooking spatula
Straight edge spatula
Rubber spatula
Cookie spatula
Spatula for nonstick cookware and bake ware

Mixing Bowls
Mixing bowls are made of glass, stainless steel or plastic.
They are sold in sets of 3 or 4.
Some have straight sides which work well when using an electric mixer with beaters.
Some have sloped sides which work well when tossing and folding ingredients.
Graters
Graters are a cutting tool.
They are used to:
Grate (break food into crumb like pieces)
Shred (cut food into long thin strips)
slice
Egg Beaters or Rotary Beaters
Rotary beaters are used to beat, whip and blend ingredients.
They can work just as well as an electric mixer.
Wire Whisks and Whips
Wire whisks and whips are used to blend, mix, stir and beat ingredients such as eggs, batters, and cream.
Pastry Blender
Pastry blenders are used to mix solid fats such as butter and margarine into flour mixtures.

Mixing like this produces a flakey product such as biscuits and pie crusts.
Tongs
Tongs come in many shapes and sizes.
They are used to pick up and turn foods such as sugar cubes, corn on the cob, grilled meats and poultry.
Pastry Brush
Pastry brushes are used to brush the tops of baked goods with butter, glazes and egg mixtures.
Pastry brushes can also be used to apply sauces and marinades when grilling.
Oven Mitts & Potholders
Oven mitts and potholders are used to lift and hold hot pots, pans, oven racks, and casseroles.
NEVER use them when they are WET.
Colanders
Colanders are used to drain foods that have just been washed or rinsed and to separate foods from their
cooking water such as spaghetti or noodles.
Cutting Boards
Cutting boards can be made of wood or plastic.
They come in many shapes and sizes.
They are used when cutting foods to protect counter surfaces and the blades of knives.
Rolling Pins
Rolling pins are used to flatten dough.
They can also be used to crush foods such as nuts, crackers and cookies into crumbs.
Muffin Tin
Muffin tins are used to bake muffins, cupcakes and small baked goods.
Cookie Sheets
Cookie sheets are large flat sheet pans used to bake cookies and other pastries.
Cookies bake best on a sheet with NO SIDES.
Saucepans
Saucepans are used to cook foods on the stovetop.
They have one handle and can be lifted with one hand.
They come in 1, 2 and 3 quart sizes.
Pots
Pots are used to cook foods on the stovetop.
They are larger than sauce pans (pans).
They have small handles on each side so they can be lifted.
Peelers
Peelers are used to peel or pare fruits and vegetables of their skins.
They are a cutting tool.
Electric Mixers
Electric mixers can be hand held or free standing models.
They are used to beat, whip, knead and blend ingredients.
Wooden Spoons
Wooden spoons come in many shapes and sizes.
They are used to mix dough and flour mixtures.

They are not good for cooking on the stovetop.

Ladles
Ladles come in many sizes.
They are used to serve foods that are liquids such as soups, stews, gravies, and punches.
Sifter
Sifters are used to incorporate air into flour by separating the flour particles.
The four is pushed through a screen to break the particles apart or separate the particles.
Liquid Measuring Cups
Liquid measuring cups are used to measure liquid ingredients such as milk, oil, juice, and water.
They are clear glass or plastic for reading level measures and have a spout for pouring.
They are found in area B
Measuring spoons
Measuring spoons are used to measure small amounts of all types of ingredients.
They come in sets of four ( 1T, 1t. t and t.)
Do not take spoons off their ring.
They are found in storage area B
Dry Measuring Cups
Dry measuring cups come in sets of four (1 c., c., 1/3 c., c.)
They are used to measure dry, solid and moist ingredients.
They should be nested together in the cabinet.
The are found in area B
Culinary Terms
The Language of the Recipe
Mise en Place
Everything in its place
The process:

Selecting tools and equipment

Measuring ingredients

Preparing ingredients

Flavoring foods

Preparing to cook

Cook
1. Selecting Tools and Equipment
All tools and surfaces cleaned and sanitized

Equipment checked for accuracy

Ovens preheated
Foods gathered and stored at proper temperatures
Expiration dates checked for validity
Disposable gloves and trash cans conveniently located
All equipment and utensils gathered and stored nearby
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.
2. Measuring Ingredients
Measure liquids in liquid measuring cup
Dry ingredients are measured by overfilling the cup/spoon, then leveling the ingredient
Level-off
To move a straight edge over measuring device to remove excess amounts
Packed
To push food firmly into a cup using a spoon
3. Preparing Ingredients
Core
To remove the core of a fruit with a corer or paring knife
Debone
To remove the bones.
Devein
To remove digestive tract of a shrimp
Grate
To rub food, such as lemon or orange peel, against a grater to obtain fine particles.
Scrub
To remove loose dirt with a vegetable brush
Sift
To put dry ingredients through a sifter or a fine sieve to incorporate air.
3. Preparing Ingredients, cont.
Cutting Techniques
Chop
To cut into uniform pieces,about inch

Cube
To cut into small squares, about 1inch
Cut
To divide foods into small pieces with a knife or scissors.
Dice
To cut into very small cubes, about inch
Julienne
To cut food into long, thin strips.
Mince
To cut into very small pieces with a sharp knife (as small as possible)
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.
Score
To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during
cooking.
Shred
To tear or cut into thin pieces or strips.
Slice
To cut food into flat pieces.
Trim
To cut away most of the fat from the edges of meat.
4. Flavoring Foods
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.
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.
Brush
To spread a liquid coating on a food, using a pastry brush
Marinate
To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.

5. Preparing to Cook
Beat
To mix with an over-and-over motion, using a spoon, whisk, rotary, or electric beater.
Blend
To combine thoroughly two or more ingredients.
Combine
To mix together, usually by stirring, two or more ingredients.
Cream
To soften and blend until smooth and light by mixing with a spoon or an electric mixer.
Cut in
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 or two knives.
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.
Fold in
To combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid material.
How to fold in:
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.
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.
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.
Mash
To crush food until it becomes smooth.
Mix
To combine two or more ingredients, usually by stirring.
Stir

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

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
6. Cook
Bake
To cook in an oven or oven-type appliance in a covered or uncovered pan.
Use center of oven
Barbeque
To cook meat or poultry slowly over coals on a spit or in the oven, basting it often with a highly seasoned
sauce.
Baste
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.
Blanch
Cooking briefly in boiling water then placing immediately in an ice bath
Boil
To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.
Braise
To cook meat slowly, covered and in a small amount of liquid or steam.
Broil
To cook under direct heat or over coals.
Brown
To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting.
Dot
To place small particles of a solid, such as butter, on the surface of a food.
Fry
To cook in hot fat.
Pan-broil
To cook uncovered in an un-greased or lightly greased skillet, pouring off excess fat as it accumulates.
Poach
To cook gently in hot liquid below the boiling point.

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Roast
To cook by dry heat, uncovered, usually in the oven.
Saut
To cook uncovered in a small amount of fat in a pan.
Sear
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.
Simmer
To cook in liquid just below the boiling point. The tiny bubbles that form around edge of pan should break
before they reach the surface.
Steam
To cook over steam rising from boiling water.
Steep
To cover with boiling water and let stand without additional heating until flavor and color are extracted, as
for tea.
Stew
To cook slowly and for a long time in liquid
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.
Toast
To brown by direct heat in a toaster or in the oven.
The End