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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