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Foods

Cherrypyn B. Barbacena, Ed.DTechnological University of the Philippines,Manila

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LET Competencies

Distinguish the common terms in foodselection, 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 cakedecorating

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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

A. Food Selection, Preparation and Cooking

Terms

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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

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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 untilcoated 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

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Chop - To cut into small pieces

Clarify - To make a liquid clearby 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

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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

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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

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Drain - To remove liquid from a product

Dredge - To coat food by sprinkling itwith 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 floorof a microwave oven to allow

microwaves to penetrate the food

from the bottom as well as from the top

and sides

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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 whiskor 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

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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 bitsby 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

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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

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Marinate - To soak meat in a solution

containing an acid, such as vinegar or

tomato juice, that helps tenderize theconnective 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

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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 asmall amount of fat

Par-boil - To boil liquid until partially

cooked

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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

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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

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Refresh - To quickly plunge blanchedvegetables in cold water to stop thecooking process

Roast - To cook uncovered in the

oven with dry heat

Roll - To shape into a round mass; to wrapa flat, flexible piece of food around onitself; to flatten dough to an even thickness

with a rolling pin

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Reduce - To decrease the quantity of

a liquid and intensify the flavor by boiling

Saut - To cook food in a smallamount of hot fat

Scald - To heat liquid to just below theboiling point; to dip food into boiling

water or pour boiling water over the

food

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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

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Section - To separate into parts

Separate - To remove one part fromanother, as the yolk from the white of an egg

Shell - To remove from an outercovering

Shield - To use small pieces of aluminumfoil to cover areas of a food the mightbecome over cooked in a microwave oroven

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Shred - To cut or break into thin pieces

Sift - To put through a sieve toreduce 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

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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 severalfoods together in a seasoned liquid

for a long period of time

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Toss - To mix lightly

Unmold - To remove from a form

Whip - To beat quickly and steadily byhand with a whisk or rotary beater

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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

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Food Nutrients and their Sources

CALORIES

provide energy so the body functionsproperly

contain

Fat: 9 calories

Protein: 1 gram = 1 gram = 4calories

Carbohydrates: 1 gram = 4

calories

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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.

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CARBOHYDRATES

major source of energy and account for50% to 60% of calories consumed eachday

DIETARY FIBER

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

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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