2.03M Mixing and Cooking Terms

NAME ______DATE ______PERIOD ______

Directions: Assemble mixing and cooking equipment from the Power Point, “Mixing and Cooking Equipment,” and a variety of economical ingredients that can easily be used to demonstrate the mixing and cooking techniques listed below. As the teacher demonstrates the mixing and cooking techniques, students will complete the graphic organizer below.

MIXING TERMS: DEFINITIONS 1. Beat To thoroughly mix ingredients and incorporate ______using a spoon, ______, mixer, or food processor with an up-and-down and circular motion 2. Blend To stir or mix ingredients until they are thoroughly combined and______3. ______To blend or mix two or more ingredients

4. Cream To beat ______and sugar with a wooden spoon or electric mixer until ______, light, and creamy 5. Cut-in To combine flour and solid fat by ______the fat into tiny pieces using a ______, two forks or knives, or the hands 6. Fold To blend a ______mixture into a heavier one, using a ______, spoon, or wire whisk in a gentle up, down, and over motion so that the mixture stays light 7. Knead To work a ball of dough with the ______of the hands repeating press, fold, and turn motions until the dough is smooth and ______8. ______To combine two or more ingredients into one mass by ______or beating them 9. Sift To reduce dry ingredients to finer particles, add ______to dry ingredients, or combine dry ingredients by putting them through a ______10. Stir To mix using a spoon or wire whisk with a ______motion 11. ______To lightly mix ingredients by tumbling them with ______or a large fork and spoon 12. Whip To beat quickly and ______by hand, wire whisk, or mixer to ______air and to make a mixture light and fluffy

7045 Foods I Unit A-Food Preparation, Processes and Methods Summer 2010 Version 2 218 2.03M Mixing and Cooking Terms (page 2)

COOKING TERMS: Dry Heat Methods DEFINITIONS 1. Bake To cook in an ______with dry, hot air

2. Broil To cook uncovered under a ______heat source

3. Grill To ______over hot coals or on a ______

4. ______To cook meat, fish, or poultry ______in an oven with dry, hot air 5. ______To roast slowly on a rack or spit over hot coals or some other direct heat source and ______with a spicy sauce

Moist Heat Methods

1. Boil To cook food in hot liquid, ______, having bubbles that rise to and break on the surface of the liquid 2. Braise To cook large pieces of meat or poultry slowly over ______heat in a ______amount of hot liquid in a tightly covered pan 3. Microwave To cook food in a microwave oven using little or no liquid

4. ______To cook food in liquid that is just ______the boiling point 5. Steam To cook food in a pan using vapor produced by a ______liquid

Cooking in Fat Methods

1. Deep-fry To cook food by completely ______in hot fat; also know as French frying 2. ______To cook food in a small amount of hot fat.

3. Sauté To lightly brown or cook food in a ______amount of hot fat over moderate heat; Pieces of food are cut into small or thin pieces preserving texture, moisture, flavor. 4. Stir fry To cook bite-sized small pieces of food quickly over ______heat in a small amount of fat while ______constantly.

Miscellaneous

1. Preheat To turn on an appliance or oven to a desired temperature about ______minutes before the food is to be placed in it

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