Cooking Knowledge For Beginners

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Cooking Knowledge For Beginners
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Understanding the Recipe

• You will feel more confident, organized and well
  prepared when trying a recipe for the first time
  if you read through the entire recipe before
  starting to cook.
• The recipe is easier to assemble if you prepare
  each ingredient first, so it is ready to use when
  you need it.
• If you will be using the oven or broiler, check
  the shelves or racks in the oven to be sure they
  are in the right place before turning on the heat

3
Understanding the recipe (Continued)

• The first time you make the recipe, its a good
  idea to follow the recipe exactly and use the
  ingredients called for.
• Sometimes a certain flavor may seem too strong or
  be one you dont like, if that happens, the next
  time you make the recipe, try adjusting the
  flavorings, herbs or spices slightly.
• Finally, cleanup will be easy if you was utensils
  or rinse and put them in the dishwasher, as you
  use them.

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38 Cooking terms you should know

• Al Dente doneness description for pasta cooked
  until tender but firm to the bite
• Bake cook in oven surrounded by dry heat
• Batter an uncooked mixture of flour, eggs, and
  liquid in combination with other ingredients
  thin enough to be spooned or poured
• Beat combine ingredients vigorously with spoon,
  fork, wire whisk, hand beater or electric mixture
  is smooth and uniform
• Blend to combine two or more ingredients
  thoroughly
• Boil heat liquid until bubbles rise continuously
  and break on the surface and steam is given off

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And Moreeee.

• Broil cook directly under or above a red-hot
  heating unit
• 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 oven
• Chill place food in the refrigerator until it
  becomes thoroughly cold
• Chop to cut into small pieces with a knife
• Cool allow hot food to stand at room temperature
  for a specified amount of time.
• Cover place lid, plastic wrap, or aluminum foil
  over a container of food
• Cream to combine shortening, butt, or other fat
  with sugar until the mixture is light and
  blended or to soften foods

6
And More

• Cut in distribute solid fat in dry ingredients
  until particles are desired size by crisscrossing
  two knives, using the side of a table fork, using
  a wire whisk, or cutting with a pastry blender in
  a rolling motion
• Cube cut food into squares ½ inch or longer,
  using knife
• Dice cut food into squares smaller than ½ inch,
  using knife
• Dough mixture of flour and liquid in combination
  with other ingredients ( often including a
  leavening) that is stiff but pliable
• Drain to remove mixture by straining
• Drizzle pour topping in thin lines from a spoon
  or liquid measuring cup in an uneven pattern
• Fold in to combine mixtures lightly while
  preventing loss of air

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And some more

• Fry cook in hot fat over moderate or high heat
• Grate rub a hard-textured food against the
  small, rough, sharp edged holes of a grater to
  reduce it to tiny particles
• Knead work dough in a floured surface, using
  hands or an electric mixer with dough hooks, into
  a smooth elastic mass
• Mince Cut food into very fine pieces, smaller
  than chopped food
• Mix combine ingredients in any way that
  distributes them evenly
• Pare to remove the peeling with a knife
• Peel to remove the outer covering of a fruit of
  vegetable
• Puree mash or blend food until smooth and
  uniform consistency
• Rolling Boil a rapid boil that cannot be stirred
  down
• Roll flatten dough into a thin, even layer
• Shred cut into long thin pieces by rubbing food
  across large holes of a shredder or by using a
  knife to slice very thinly
• Sift to make dry ingredients fine or finer, or
  to make lighter, by passing through a sieve or
  sifter
• Simmer cook in liquid on range top at just below
  the boiling point

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And the rest

• Slice cut into uniform-size flat pieces
• Steam to cook over, but not in, boiling water
• Stew cook slowly in a small amount of liquid for
  a long time
• Stir combine ingredients with a circular or
  figure eight motion until uniform consistency
• Whip to beat rapidly with a wire whisk or beater
  in order to add air and make a substance light
  and fluffy

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How to Measure Ingredients

• Successful cooking starts with measuring
  correctly. Not all ingredients are measured the
  same way or with the same type of cups or spoons.
• Measuring cups can be used for measuring a
  liquid, dry, and a solid ingredients.
• Measuring spoons are special good spoons that are
  designed for measuring and should be used instead
  of spoons that are intended for eating. They are
  used for both liquid and dry ingredients.
• Liquids when measuring a liquid you should use
  the smallest measuring cup size you have that is
  large enough to hold the amount needed.
• Dry when measuring dry ingredients, gently fill
  the measuring 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

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Measurements

• CupC.
• TablespoonTbsp. or T.
• Teaspoontsp. Or t.
• Poundlb.
• Ounceox.
• Dozendoz.
• Pintpt.
• Quartqt.
• Gallongal.

• 3 tsp.1T.
• 4T.1/4C.
• 5T. 1 tsp. 1/3 C.
• 8T.1/2C.
• 1C.1/2pt.
• 2C.1pt.
• 4C.(2pt.)1qt.
• 4qt.1 gal.
• 16oz.1lb.
• A Dash or A Pinch less than 1/8 of a tsp