Cooking Knowledge Cooking Knowledge For BeginnersFor Beginners

Understanding the Understanding the RecipeRecipe

You will feel more confident, organized and well You will feel more confident, organized and well prepared when trying a recipe for the first time if you prepared when trying a recipe for the first time if you read through the entire recipe before starting to cook.read through the entire recipe before starting to cook.

The recipe is easier to assemble if you prepare each The recipe is easier to assemble if you prepare each ingredient first, so it is ready to use when you need it.ingredient first, so it is ready to use when you need it.

If you will be using the oven or broiler, check the If you will be using the oven or broiler, check the shelves or racks in the oven to be sure they are in the shelves or racks in the oven to be sure they are in the right place before turning on the heatright place before turning on the heat

Understanding the recipe Understanding the recipe ((ContinuedContinued))

The first time you make the recipe, it’s a good idea to The first time you make the recipe, it’s a good idea to follow the recipe exactly and use the ingredients follow the recipe exactly and use the ingredients called for.called for.

Sometimes a certain flavor may seem too strong or be Sometimes a certain flavor may seem too strong or be one you don’t like, if that happens, the next time you one you don’t like, if that happens, the next time you make the recipe, try adjusting the flavorings, herbs or make the recipe, try adjusting the flavorings, herbs or spices slightly.spices slightly.

Finally, cleanup will be easy if you was utensils or Finally, cleanup will be easy if you was utensils or rinse and put them in the dishwasher, as you use rinse and put them in the dishwasher, as you use them.them.

38 Cooking terms you should 38 Cooking terms you should know:know:

Al Dente: doneness description for pasta cooked until Al Dente: doneness description for pasta cooked until tender but firm to the bitetender but firm to the bite

Bake: cook in oven surrounded by dry heatBake: cook in oven surrounded by dry heat Batter: an uncooked mixture of flour, eggs, and liquid in Batter: an uncooked mixture of flour, eggs, and liquid in

combination with other ingredients; thin enough to be combination with other ingredients; thin enough to be spooned or pouredspooned or poured

Beat: combine ingredients vigorously with spoon, fork, wire Beat: combine ingredients vigorously with spoon, fork, wire whisk, hand beater or electric mixture is smooth and whisk, hand beater or electric mixture is smooth and uniformuniform

Blend: to combine two or more ingredients thoroughlyBlend: to combine two or more ingredients thoroughly Boil: heat liquid until bubbles rise continuously and break Boil: heat liquid until bubbles rise continuously and break

on the surface and steam is given offon the surface and steam is given off

And Moreeee….And Moreeee…. Broil: cook directly under or above a red-hot heating unitBroil: cook directly under or above a red-hot heating unit Brown: to make food brown either in a small amount of hot Brown: to make food brown either in a small amount of hot

fat on top of the range, or by exposing it to dry heat in the fat on top of the range, or by exposing it to dry heat in the ovenoven

Chill: place food in the refrigerator until it becomes Chill: place food in the refrigerator until it becomes thoroughly coldthoroughly cold

Chop: to cut into small pieces with a knifeChop: to cut into small pieces with a knife Cool: allow hot food to stand at room temperature for a Cool: allow hot food to stand at room temperature for a

specified amount of time.specified amount of time. Cover: place lid, plastic wrap, or aluminum foil over a Cover: place lid, plastic wrap, or aluminum foil over a

container of foodcontainer of food Cream: to combine shortening, butt, or other fat with sugar Cream: to combine shortening, butt, or other fat with sugar

until the mixture is light and blended; or to soften foodsuntil the mixture is light and blended; or to soften foods

And More…And More… Cut in: distribute solid fat in dry ingredients until particles Cut in: distribute solid fat in dry ingredients until particles

are desired size by crisscrossing two knives, using the side are desired size by crisscrossing two knives, using the side of a table fork, using a wire whisk, or cutting with a pastry of a table fork, using a wire whisk, or cutting with a pastry blender in a rolling motionblender in a rolling motion

Cube: cut food into squares ½ inch or longer, using knifeCube: cut food into squares ½ inch or longer, using knife Dice: cut food into squares smaller than ½ inch, using knifeDice: cut food into squares smaller than ½ inch, using knife Dough: mixture of flour and liquid in combination with other Dough: mixture of flour and liquid in combination with other

ingredients ( often including a leavening) that is stiff but ingredients ( often including a leavening) that is stiff but pliablepliable

Drain: to remove mixture by strainingDrain: to remove mixture by straining Drizzle: pour topping in thin lines from a spoon or liquid Drizzle: pour topping in thin lines from a spoon or liquid

measuring cup in an uneven patternmeasuring cup in an uneven pattern Fold in: to combine mixtures lightly while preventing loss of Fold in: to combine mixtures lightly while preventing loss of

airair

And some more…And some more… Fry: cook in hot fat over moderate or high heatFry: cook in hot fat over moderate or high heat Grate: rub a hard-textured food against the small, rough, sharp edged Grate: rub a hard-textured food against the small, rough, sharp edged

holes of a grater to reduce it to tiny particlesholes of a grater to reduce it to tiny particles Knead: work dough in a floured surface, using hands or an electric Knead: work dough in a floured surface, using hands or an electric

mixer with dough hooks, into a smooth elastic massmixer with dough hooks, into a smooth elastic mass Mince: Cut food into very fine pieces, smaller than chopped foodMince: Cut food into very fine pieces, smaller than chopped food Mix: combine ingredients in any way that distributes them evenlyMix: combine ingredients in any way that distributes them evenly Pare: to remove the peeling with a knifePare: to remove the peeling with a knife Peel: to remove the outer covering of a fruit of vegetablePeel: to remove the outer covering of a fruit of vegetable Puree: mash or blend food until smooth and uniform consistencyPuree: mash or blend food until smooth and uniform consistency Rolling Boil: a rapid boil that cannot be stirred downRolling Boil: a rapid boil that cannot be stirred down Roll: flatten dough into a thin, even layerRoll: flatten dough into a thin, even layer Shred: cut into long thin pieces by rubbing food across large holes of a Shred: cut into long thin pieces by rubbing food across large holes of a

shredder or by using a knife to slice very thinlyshredder or by using a knife to slice very thinly Sift: to make dry ingredients fine or finer, or to make lighter, by Sift: to make dry ingredients fine or finer, or to make lighter, by

passing through a sieve or sifterpassing through a sieve or sifter Simmer: cook in liquid on range top at just below the boiling pointSimmer: cook in liquid on range top at just below the boiling point

And the restAnd the rest Slice: cut into uniform-size flat piecesSlice: cut into uniform-size flat pieces Steam: to cook over, but not in, boiling waterSteam: to cook over, but not in, boiling water Stew: cook slowly in a small amount of liquid for a long timeStew: cook slowly in a small amount of liquid for a long time Stir: combine ingredients with a circular or figure eight Stir: combine ingredients with a circular or figure eight

motion until uniform consistencymotion until uniform consistency Whip: to beat rapidly with a wire whisk or beater in order to Whip: to beat rapidly with a wire whisk or beater in order to

add air and make a substance light and fluffyadd air and make a substance light and fluffy

How to Measure IngredientsHow to Measure Ingredients Successful cooking starts with measuring correctly. Not all Successful cooking starts with measuring correctly. Not all

ingredients are measured the same way or with the same type of ingredients are measured the same way or with the same type of cups or spoons.cups or spoons.

Measuring cups can be used for measuring a liquid, dry, and a Measuring cups can be used for measuring a liquid, dry, and a solid ingredients.solid ingredients.

Measuring spoons are special good spoons that are designed for Measuring spoons are special good spoons that are designed for measuring and should be used instead of spoons that are intended measuring and should be used instead of spoons that are intended for eating. They are used for both liquid and dry ingredients.for eating. They are used for both liquid and dry ingredients.

Liquids: when measuring a liquid you should use the smallest Liquids: when measuring a liquid you should use the smallest measuring cup size you have that is large enough to hold the measuring cup size you have that is large enough to hold the amount needed.amount needed.

Dry: when measuring dry ingredients, gently fill the measuring Dry: when measuring dry ingredients, gently fill the measuring cup to the top and DO NOT SHAKE OR PACK THE CUP DOWN. You cup to the top and DO NOT SHAKE OR PACK THE CUP DOWN. You should level the cup off, using a straight edge such as a knife should level the cup off, using a straight edge such as a knife

MeasurementsMeasurements

Cup=C.Cup=C.

Tablespoon=Tbsp. or T.Tablespoon=Tbsp. or T.

Teaspoon=tsp. Or t.Teaspoon=tsp. Or t.

Pound=lb.Pound=lb.

Ounce=ox.Ounce=ox.

Dozen=doz.Dozen=doz.

Pint=pt.Pint=pt.

Quart=qt.Quart=qt.

Gallon=gal.Gallon=gal.

3 tsp.=1T.3 tsp.=1T.

4T.=1/4C.4T.=1/4C.

5T. & 1 tsp. = 1/3 C.5T. & 1 tsp. = 1/3 C.

8T.=1/2C.8T.=1/2C.

1C.=1/2pt.1C.=1/2pt.

2C.=1pt.2C.=1pt.

4C.(2pt.)=1qt.4C.(2pt.)=1qt.

4qt.=1 gal.4qt.=1 gal.

16oz.=1lb.16oz.=1lb.

A Dash or A Pinch= less than 1/8 A Dash or A Pinch= less than 1/8 of a tspof a tsp