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DEFINITION OF FOOD

PREPARATION
DEFINITION OF FOOD PREPARATION IS
THE PROCESSES FOLLOWED TO PREPARE
FOODSTUFF FOR EATING, WITH MAINTAINING
THE NUTRITIONAL, SENSORY AND HEALTH
VALUES. WHICH GENERALLY REQUIRES THE
SELECTION, PURCHASING THE NEEDED PRODUCT
INGREDIENTS ACCORDING TO STANDARD
SPECIFICATIONS AND THE NEEDED QUANTITIES,
AS WELL AS ARRANGING (WASHING, PEELING,
CUTTING) AND COMBINING INGREDIENTS
ACCORDING TO THE APPROPRIATE
INSTRUCTIONS TO ACHIEVE A DESIRED RESULTS.
THIS INCLUDES COOKING, BUT NOT LIMITED TO
IT.
CLASSIFIED WITHIN THE ARTS, SO IT IS
CALLED “THE ART OF CREATIVITY AND
DISCIPLINE IN COOKING” OR “THE ART OF
PREPARING AND COOKING FOODS”. TO
ACHIEVE THIS, TWO KEY FACTORS SHOULD BE
AVAILABLE; THE PLACE EQUIPPED WITH THE
NECESSARY TOOLS & THE SKILLS THAT
ENABLES US TO GET THE DESIRED RESULTS
WITH MINIMAL TIME AND ENERGY.
COOK IN AN OVEN.
CHANGE A SOLID TO LIQUID BY BOILING.
COOK MEAT OR POULTRY UNCOVERED IN
OVEN WITHOUT ADDED MOISTURE.
COOK JUST BELOW BOILING POINT.
DEFINITION & TERMS OF FOOD SELECTION & PREPARATION

FOOD PREPARATION TERMS

BEAT
MAKE THE MIXTURE SMOOTH AND LIGHT BY
LIFTING IT OVER AND OVER.

BLEND

MIX TWO OR MORE INGREDIENTS UNTIL ONE


INGREDIENT CANNOT BE DISTINGUISHED FROM
THE OTHER.
DEFINITION & TERMS OF FOOD SELECTION & PREPARATION

FOOD PREPARATION TERMS

BREAK

DIVIDE INTO PIECES.

CHOP

CUT INTO SMALL, UNEVEN PIECES.


DEFINITION & TERMS OF FOOD SELECTION & PREPARATION

FOOD PREPARATION TERMS

CREAM
RUB, MASH OR WORK SHORTENING AGAINST THE SIDE
OF A BOWL WITH THE BACK OF A SPOON UNTIL IT IS
SMOOTH AND CREAMY.

CUT-IN

COMBINE SHORTENING AND DRY INGREDIENTS


WHEN MAKING BISCUITS OR PASTRY.
DEFINITION & TERMS OF FOOD SELECTION & PREPARATION

FOOD PREPARATION TERMS

CUBE
CUT INTO PIECES OF UNIFORM SIZE AND SHAPES,
FIRST, LENGTHWISE THEN CROSSWISE TO MAKE CUBES.

DICE
CUT INTO SMALL PIECES OF UNIFORM SIZE AND
SHAPES, FIRST, LENGTHWISE THEN CROSSWISE TO MAKE
CUBES.
DEFINITION & TERMS OF FOOD SELECTION & PREPARATION

FOOD PREPARATION TERMS


DREDG
E

COAT SOLID FOOD WITH A DRY INGREDIENT


SUCH AS FLOUR, BREADCRUMBS OR SUGAR BY
SPRINKLING, DIPPING OR ROLLING IT IN ONE OF
THESE INGREDIENTS..

FLAKE

SEPARATE FISH INTO SMALL PIECES.


DEFINITION & TERMS OF FOOD SELECTION & PREPARATION

FOOD PREPARATION TERMS

FOLD

ADD BEATEN EGG WHITES OR WHIPPED CREAM


TO A MIXTURE WITHOUT LOSING WHAT HAS BEEN
BEATEN INTO THEM.

GRATE

CUT INTO FINE PIECES BY RUBBING AGAINST A


GRATER IN CIRCULAR OR BACK AND FORTH
MOTION..
DEFINITION & TERMS OF FOOD SELECTION & PREPARATION

FOOD PREPARATION TERMS


JULIENN
E

CUT INTO THIN, MATCH-LIKE STRIPS.

MARINATE

LET FOOD STAND IN FRENCH DRESSING OR AN


OIL ACID MIXTURE TO ADD FLAVOR..
DEFINITION & TERMS OF FOOD SELECTION & PREPARATION

FOOD PREPARATION TERMS

MASH

PRESS FOOD FROM SMALL PIECES INTO A PULP


WITH AN UP AND DOWN OR BEATING ACTION OF A
FORK.

MINCE

CUT OR CHOP INTO TINY PIECES.


DEFINITION & TERMS OF FOOD SELECTION & PREPARATION

FOOD PREPARATION TERMS

PARE

CUT OFF THE OUTER SKIN OR RIND WITH A


KNIFE.

PEEL

PULL OFF THE OUTER SKIN OR RIND.


DEFINITION & TERMS OF FOOD SELECTION & PREPARATION

FOOD PREPARATION TERMS

PUREE

RUB FOOD THROUGH A SIEVE TO MAKE A


SMOOTH SEMI-LIQUID MIXTURE FOR USE IN
SOUPS OR SAUCES, OR FOOD FOR BABIES.

SCRAPE

REMOVE THE SKIN BY RUBBING IT WITH THE


SHARP EDGE OF THE KNIFE.
DEFINITION & TERMS OF FOOD SELECTION & PREPARATION

FOOD PREPARATION TERMS

SLICE

CUT ACROSS INTO FLAT PIECES.

SOFTEN

CREAM BUTTER, MARGARINE, OR SHORTENING


UNTIL IT IS SMOOTH AND CREAMY OR TO LET IT
STAND AT ROOM TEMPERATURE UNTIL IT IS SOFT.
DEFINITION & TERMS OF FOOD SELECTION & PREPARATION

FOOD PREPARATION TERMS

STIR

MIX THE INGREDIENTS IN A BOWL BY CIRCULAR


MOVEMENT OF A SPOON.

SPRINKLE

SCATTER SUGAR, FLOUR, AND SALT OVER FOOD.


DEFINITION & TERMS OF FOOD SELECTION & PREPARATION

FOOD PREPARATION TERMS


TOSS
MIX LIGHTLY BY LIFTING THE INGREDIENTS FOR SALAD
WITH A SPOON AND FORK WITH TWO FORKS TO AVOID
BRAISING THE INGREDIENTS.

WEDGE
CUT INTO SHAPE OF A WEDGE, EACH PIECE
THICK AT ONE AND THIN AT THE OTHER END.

WHIP
BEAT RAPIDLY WITH A WHISK BEATER TO
INCORPORATE AIR AND INCREASE VOLUME OF
EGG WHITE.