Foods

Cherrypyn B. Barbacena, Ed.D

Technological University of the Philippines,Manila

LET Competencies
Distinguish the common terms in food selection, preparation and cooking Explain the food nutrients and their sources Apply the principles in food selection, cookery, table setting and serving Prepare low cost but nutritious meals Apply basic skills in baking and cake decorating

A. Food Selection, Preparation and Cooking

Terms BAKE - To cook in an oven
Barbecue - To cook on a rack or spit over hot coals or some other source of direct heat Baste - To spoon pan juices, melted fat or another liquid over the surface of food during cooking to keep the food moist and add flavor BEAT - To mix with a fast, regular motion, lifting the mixer over and over as with an egg beater or electric mixer

 Blanch - To scald or parboil in water or steam

Blend - To stir ingredients until they are thoroughly combined BOIL - To cook in liquid or water in which bubbles rise continually

Braise - To cook in a small amount of liquid in a tightly covered pan over low heat
Bread - To coat with dry bread or cracker crumbs Broil - To cook uncovered under a direct source of heat

 Brown - To turn the surface of a food brown by placing it under the broiler or quickly cooking it in hot fat Brush - To apply sauce, melted fat, or other liquid with a basing or pastry brush Candy - To cook in a sugar syrup until coated or crystallized CARAMELIZE - To heat sugar or foods containing sugar until it browns. Chill - To make a food cold by placing it in a refrigerator or in a bowl over crushed ice

 Chop - To cut into small pieces Clarify - To make a liquid clear by removing solid particles Coat - To thoroughly cover a food with a liquid or dry mixture Combine - To mix or blend two or more ingredients together Cool - To let food stand until it no longer feels warm to the touch

 Core - To remove the center part of a fruit such as a apple or pineapple

Cream - To soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or an electric mixer until the fat is creamy Crush - To pulverize Cube - To cut into small squares of equal size

 Cut-in - To combine solid fats, often with flour using a pastry blender, two forks, or the fingers Deep fry - To cook in a large amount of hot fat Devein - To remove the large black or white vein in along a shrimp's back Dice - To cut into very small size cubes of even size Dissolve - To cause a solid food to turn into or become part of a liquid

 Drain - To remove liquid from a product Dredge - To coat food by sprinkling it with or dipping it in a dry ingredient such as flour or bread crumbs Dust - To lightly sprinkle the surface of a food with sugar, flour, or crumbs Elevate - To lift a food off the floor of a microwave oven to allow microwaves to penetrate the food from the bottom as well as from the top and sides

 Flake - To break fish into small pieces with a fork Flour - To sprinkle or coat with flour
Fold - To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula using a down, up, and over motion so the finished product remains light Fricassee - To cook pieces of meat or poultry in butter and then in seasoned liquid until tender

 Fry - To cook in a small amount of hot fat

Garnish - To decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish Glaze - To apply a liquid that forms a glossy coating Grate - To reduce a food into small bits by rubbing it on the sharp teeth of a utensil Grease - To rub fat on the surface of a cooking utensil or on a food itself

 Grill - To broil over hot coals or to fry on a griddle Grind - To mechanically break down a food into a finer texture

Julienne - To cut food into thin, stick -size strips Knead - To work a dough by pressing it with the heels of the hand, folding it, turning it, and repeating each motion until the dough is smooth and elastic

 Marinate - To soak meat in a solution containing an acid, such as vinegar or tomato juice, that helps tenderize the connective tissue
Mash - To break a food by pressing it with the back of a spoon, a masher, or forcing it through a ricer Melt - To change from a solid to a liquid through the application of heat Mince - To cut or chop into very fine pieces

 Mix - To combine two or more ingredients into one mass Mold - To shape by hand or pouring into a form to achieve a desired structure Pan-broil - To cook without fat in an uncovered skillet Pan-fry - To cook in a skillet with a small amount of fat Par-boil - To boil liquid until partially cooked

 Pare - To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler
Peel - To remove the outer layer Pit - To remove the seed(s) of a fruit or vegetable Poach - To cook over or in a simmering liquid Preheat - To heat an appliance to a desired temperature about 5 to 8 minutes before it

 Punch down - To push a fist firmly into the top of risen yeast dough Puree - To put food through a fine sieve or a food mill to form a thick and smooth liquid Quarter - To cut into four equal pieces Reconstitute - To return to a previous state by adding water

 Refresh - To quickly plunge blanched vegetables in cold water to stop the cooking process Roast - To cook uncovered in the oven with dry heat Roll - To shape into a round mass; to wrap a flat, flexible piece of food around on itself; to flatten dough to an even thickness with a rolling pin

 Reduce - To decrease the quantity of a liquid and intensify the flavor by boiling

Saut - To cook food in a small amount of hot fat Scald - To heat liquid to just below the boiling point; to dip food into boiling water or pour boiling water over the food

 Score - To make small, shallow cuts on the surface of a food

Sear - To brown the surface of a food very quickly with high heat
Season - To add herbs, spices, or other ingredients to a food to increase the flavor of the food; to prepare a cooking utensil, such as a cast iron skillet for cooking

 Section - To separate into parts

Separate - To remove one part from another, as the yolk from the white of an egg Shell - To remove from an outer covering Shield - To use small pieces of aluminum foil to cover areas of a food the might become over cooked in a microwave or oven

 Shred - To cut or break into thin pieces

Sift - To put through a sieve to reduce to finer particles Simmer - To cook in liquid that is barely at the boiling point Skim - To remove a substance from the surface of a liquid Slice - To cut into thin, flat pieces

 Sprinkle - To scatter drops of liquid or particles of powder over the surface of a food

Steam - To cook with vapor produced by a boiling liquid

Steep - To soak in a hot liquid Sterilize - To make free from microorganisms Stew - To cook one food or several foods together in a seasoned liquid for a long period of time

 Toss - To mix lightly Unmold - To remove from a form Whip - To beat quickly and steadily by hand with a whisk or rotary beater

 Stir - To mix with a circular motion Stir-fry - To cook foods quickly in a small amount of fat over high heat while stirring constantly Strain - To separate solid from liquid materials Thicken - To make a liquid more dense by adding a food like flour, cornstarch or egg yolks Toast - To make the surface of a food brown by applying heat

Food Nutrients and their Sources

CALORIES provide energy so the body functions properly contain Fat: 9 calories Protein: 1 gram = 1 gram = 4 calories Carbohydrates: 1 gram = 4 calories

FAT account for 30% or less of the calories consumed daily, with saturated fats accounting for no more than 10% of the total fat intake. concentrated form of energy which help maintain body temperature, and protect body tissues and organs. plays an essential role in carrying the four fat-soluble vitamins: A, D, E, and K.

CARBOHYDRATES major source of energy and account for 50% to 60% of calories consumed each day

DIETARY FIBER sources of fiber from highest to lowest are high fiber grain products, nuts, legumes (kidney, navy, black and pinto beans), vegetables, fruits, and refined grain products.

PROTEIN account for 10% to 20% of the calories consumed each day complex organic compounds that contain carbon, hydrogen, oxygen, nitrogen & sulfur essential to the structure of red blood cells, for the proper functioning of antibodies resisting infection, for the regulation of enzymes and hormones, for