Food Basics

Used for flattening dough

Stirring mixtures/ or liquids in bowls or pots

Used to move dry ingredients across a screen area to remove lumps and mix and aerate them.

Peeling outer layer of fruits and vegetables

Used to cut firm shortening or butter into small pieces

Serve cakes or flip flapjacks/ or burgers

Used for baking cupcakes

Used to measure quantities of liquids, flour, or sugar, etc

For stirring and transferring liquids safely

Drying dishes after they have been washed

Used to shred foods liken potatoes and cheese

Mix ingredients in a bowl

Whip eggs or cream into a mixture

Mixing/ folding soft ingredients and to remove ingredients from a pan

Flipping foods in pans or on a grill

Used to pour liquid into a narrow opening

Bowl with holes to allow liquids to pass through

Used to take up and release melted fat or gravy to moisten roasting meat

Used to lift and hold foods while they are being cooked or served

Used to capture food and debris

Carbohydrates - grain, fruit, milk

Lipids(fats) - meat, nuts, legumes

Proteins - meat, nuts, milk products

-vitamins

-minerals

Fruits and veggies

- Fruits and Veggies

- Grain products

- Milk and alternatives

- Meat and alternatives

8

- It plays a vital role in nearly every bodily function in the body.

- Removes toxins from the body

- Regulates cooling system and prevents dehydration

- lower risk of disease

- stronger muscles and bones

- healthy body weight

- more energy

-obese or overweight

-type 2 diabetes

-eating disorders

-high cholesterol

-heart disease and stroke

Illness that's commonly found in poultry and egg products. It can be transmitted by inadequate cooking and reheating, cross contamination, or holding foods at warm temperatures

20 seconds with warm soapy water to ensure you wash off all the bacteria

Dry measuring device: small spoon like, no measurements on the outside,

Liquid measuring device: clear glass with measurements labelled on the outside. Must be held on a flat surface for accurate measuring

to steep (meat, fish, or vegetables) in a marinade.

used to describe pasta that is cooked until it offers a slight resistance to the bite.

To cook by dry heat, usually in the oven.

grilling done outdoors or over an open charcoal or wood fire.

To moisten foods during cooking with pan drippings to add flavor and prevent drying.

To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.

To incorporate two or more ingredients thoroughly

To incorporate two or more ingredients thoroughly

To heat a liquid until bubbles break continually on the surface.

To cook on a grill under strong, direct heat.

To cut solids into pieces with a sharp knife or other chopping device.

To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste

To cut food in small cubes of uniform size and shape.

To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across bottom of bowl, up and over, close to surface.

To decorate a dish both to enhance its appearance and to provide a flavorful foil

To cut vegetables, fruits, or cheeses into thin strips.

To work and press dough with the palms of the hands, to develop the gluten in the flour.

To cut or chop food into extremely small pieces

To cook and/or brown food in a small amount of hot fat.

To cut narrow grooves or gashes partway through the outer surface of food.

To cut or tear in small, long, narrow pieces.

To put one or more dry ingredients through a sieve or sifter

To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.