What is needed for a good recipe?
 Ingredients
 Directions
 Equipment
 Temperature Terms
 Servings/Yield
When choosing a recipe
 Likes/Dislikes
 Time
 Ingredients on Hand
 Cooking Skill
 Budget
Changing a Recipe
 When cutting or doubling a recipe,
what will happen to the:
Cooking Temperature
Amount of Ingredients
Length of Cooking Time
Size of Pan
 Use appropriate math
How To Tackle a Recipe
 Read the entire recipe
 Set out all ingredients
 Set out all equipment
 Preparation
 Follow the recipe
to the letter!
Video Clip
Sleeping Beauty
Cooking Terms
 Group together in your kitchen units and
complete the Cooking Terms worksheet.
 We will review these when you are done.
Review of Cooking Terms
1. To finely divide food in various sizes by
rubbing it on surface with sharp
projections. GRATE
2. To cut into very small cubes. DICE
3. To beat rapidly to introduce air bubbles
into food. WHIP
Review of Cooking Terms
4. To cut or chop food as finely as possible.
5. To cut into small pieces. CHOP
6. To sprinkle or coat with a powdered
substance, often with crumbs of
seasonings. FLOUR
Review of Cooking Terms
7. To remove or strip off the skin or rind of
some fruits and vegetables. PEEL
8. To work sugar and fat together until the
mixture is soft and fluffy. CREAM
9. To brown or cook foods with a small
amount of fat using low to medium heat.
Review of Cooking Terms
10. To coat food heavily with flour, bread
crumbs or cornmeal. DREDGE
11. To cook by the vapor produced when water
is heated to the boiling point. STEAM
12. To mix ingredients by gently turning one
part over another. FOLD
Review of Cooking Terms
13. To cut fat into flour with a pastry blender
or two knives. CUT IN
14. To work dough to further mix the
ingredients and develop the gluten.
15. To cook just below the boiling point.

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