2.05 Understand procedures, equipment

and cooking methods in food preparation

Procedures

Measuring

Cutting and preparation

Mixing

Cooking/cleaning/storing foods

REVIEW!

• Measuring procedures and equipment Basic measuring procedures include:– Using the correct equipment for the type and

amount of ingredient being measured.– Precisely measuring ingredients as indicated in

recipes and DO NOT measure ingredients over the bowl in which you are mixing ingredients.

– Leveling solid ingredients for volume measuring and measure liquid ingredients at eye level.

REVIEW: Measuring• Ingredients must be measured using the correct equipment. They may be measured by:• Volume (tsp. or t., Tbsp. Or T., c., fl. oz., pt., qt., gal.)

– When measuring by volume, measuring spoons and measuring cups will be used. The type and size of cup or spoon is determined by the kind of ingredient to be measured – dry, solid, or liquid – and the amount to be measured – amounts less than ¼ c. should be measured with spoons.• Dry: Sift, spoon, level

– Dry measuring cups and measuring spoons • Solid: Spoon, pack, level or by water displacement method

– Dry/solid measuring cups– See-through (glass or plastic liquid measuring cups)

• Liquid: Fill, check at eye level– See-through (glass or plastic liquid measuring cups)

• Weight (oz. and lb.)– When measuring by weight, scales should be used. Scales are more accurate than cups or

spoons when measuring large quantities of ingredients.

• Unit– If a recipe calls for a certain number of an item (EX. 6 eggs), then the measurement is a

unit.

Cutting/preparing procedures and equipment

Cutting/preparing procedures and equipment

Knives

Mixing

• Ingredients may be combined or mixed using

a variety of procedures---from gentle, slow motions to fast, forceful motions.

• The basic differences among procedures are the speed and force of the mixing motion;

• the goal of mixing is to thoroughly blend ingredients.

Cooking • By understanding how heat is transferred, one

can better determine which cooking procedure to use when preparing food.

The three types of heat transfer are:• Conduction – heated by direct contact, as on

the cooktop• Convection – heated by circulating heated air,

as baking/roasting in the oven• Radiation – heated by waves of energy, as

broiling in the oven or grilling

Cooking

The type of heat and how much heat is created by the different cooking procedures is affected by:

• Amount of food to be cooked• Density• Shape and size

COOKING

The type and amount of heat created by the different cooking

procedures affects foods by changing their:

»Aroma»Color»Flavor»Nutritional value»Texture

CookingThe cooking procedure (baking, grilling,

frying, and roasting) one chooses is ultimately determined by the following factors:

• Available equipment • Available time• Food availability• Health factors• Knowledge and skill levels• Personal preference

Acquiring

basic skills,

procedures

and

using

an

assort

ment

of

Measuring,

Cutting/Preparation,

Mixing,

and

Cooking/Cleaning

methods

will

enable

a student to

make

a

wide variety

of

healthy, safe,

economical,

and flavorful

meals

and snacks.

A

beginning cook

needs to know

basic

procedures

and skills for

preparing:

• Dairy foods• Eggs• Fruits and vegetables• Legumes• Poultry/meat/seafood• Quick breads• Salads (hot/cold)• Soups / casseroles