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# Unit 3 Consumer R

# Unit 3 Consumer Skills - Recipe Skills

A round cooking utensil with a relatively long handle and (usually) a tight-fitting cover. They come in sizes ranging from 1 pint to 4 quarts. They are made from various materials such as aluminum, anodized aluminum, ceramic, or stainless steel. saucepan
This is when you allow for the weight of a container of wrapper tare
This is when you cut off a very thin layer of the peel pare
Most ingredients are measured by this in American kitchens, (using cups, teaspoons, quarts, etc.) volume
A set of directions for making a food or beverage recipe
The number of servings or amount the recipe makes. yield
The amounts used in the recipe are determined by the amounts of another ingredient.(Pastry 3:2:1 dough) ratio cooking
A container with a fine wire screen at the bottom and a blade that forces the dry ingredients through the screen. (We use a strainer in the lab kitchens instead of this piece of equipment.) sifter
Cutting food into small irregular pieces. chop
Cutting food into small squared pieces about ½ inch on each side cube
Cutting food into very small irregular pieces (you are cutting things as small as you can) mince
A technique used to gently combine two mixtures (may be a light/airy mixture with a heavier mixture). Cut down through the mixture with a rubber spatula and gently turn the mixture bringing the food product from the bottom to the top. fold
To mix a solid, cold fat (such as butter or shortening) with dry ingredients (such as a flour mixture) until the combination is in the form of small particles. cut in
To cook food quickly in a small amount of oil in a skillet or sauté pan over direct heat saute
Also called a skillet , this long-handled, usually round pan has low sides. It's used for frying foods over high heat, so it should be thick enough not to warp and should be able to conduct heat evenly. frying pan
A large pot or kettle with two handles, (may be made of cast iron) with a tight-fitting lid so steam cannot readily escape. It's used for moist-cooking methods, such as braising and stewing. Dutch Oven
This usually refers to a deep, round/oval, ovenproof container with handles and a tight-fitting lid. It can be glass, metal, ceramic or any other heatproof material. casserole dish
To cook food in an oven, thereby surrounding it with dry heat bake/roast
refers to heating a liquid until bubbles break the surface (212°F for water at sea level) boil
To cook food gently in liquid at a temperature (about 185°F) low enough that tiny bubbles just begin to break the surface. simmer
Foods that have been cut into thin, matchstick strips. The food (such as a potato) is first cut into 1/8-inch-thick slices. The slices are stacked, then cut into 1/8-inch-thick strips. The strips may then be cut into whatever length is desired. julienne
To beat ingredients, such as egg whites, cream, etc., thereby incorporating air into them and increasing their volume until they are light and fluffy whip
To beat an ingredient or combination of ingredients until the mixture is light, fluffy, soft, smooth. Often a recipe calls for creaming a fat, such as butter, or creaming a mixture of butter and sugar cream
Created by: Gayla Anderson