Ultimate Guide to Kitchen Utensils and Cooking Techniques
Discover essential kitchen utensils, techniques for preparing and cooking food, including cutting, carving, seasoning, and preserving. Elevate your culinary skills with a range of tools and methods for delicious meals at home.
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Presentation Transcript
COOKING & PREPARING FOOD UNIT 10
Revision: KITCHEN UTENSILS UTENSIL tool for the use in kitchen: spatula APPLIANCE device, equipment: dishwasher GADGET small device with particular purpose: garlic press
Revision: KITCHEN UTENSILS saucepans, skillets, casseroles, pots cake tins, measures, mixing bowls, scales scissors, serrated knife, chopper/knife, cutting/chopping board whisk, garlic press, pestle & mortar, pepper mill steaming basket, ladle, colander, slotted spoon kettle, toaster, mixer, blender/food processor timer, sieve, scoop, grater
COOKING & PREPARING FOOD - PREPARING cut carve slice chop shred dice mince mash grind grate sift whip beat cream whisk rub freeze melt squeeze knead
COOKING & PREPARING FOOD PREPARING ANIMALS, FRUIT/VEGETABLES skin shell peel pluck bone gut stone pit scrape
COOKING & PREPARING FOOD COOKING IN HOT OIL/WATER boil fry stew braise simmer poach scramble blanch steam sear saut brown
COOKING & PREPARING FOOD COOKING IN DRY HEAT bake roast grill broil barbecue baste brown fry stew braise simmer poach scramble blanch steam sear saut brown
COOKING & PREPARING FOOD ACTIONS DURING COOKING/PREPARING turn stir mix soak add fold stuff fill lard spread sprinkle steep thread roll skewer flamb coat dip toss pour
COOKING & PREPARING FOOD SEASONING flavour spice season salt sprinkle garnish
COOKING & PREPARING FOOD PRESERVING preserve smoke salt dry (plum prune, grapes raisins) cure pickle freeze deep-freeze
Do ex. 3, p. 223 Odd One Out
Do ex. 3, p. 223 2 fry 3 freeze 4 grill 1 saut 5 steam 6 stuff 7 baste 8 saut
Read ex. 5, p. 224 then do ex. 6, p. 225
Do ex. 6, p. 225 1 (c)hunk, piece 2 lump/cube 3 joints 4 slices, drizzle 5 (c)hunks 10 tablespoons, pinch, dash/drop 6 lump 7 drizzle 8 lumps 9 pinch
Read the text on p. 227, and find out the main differences between saut ing and braising
