HPC 101

61問 • 1年前

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in which culinary means "related to cooking", are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. ... Table manners ("the table arts") are sometimes referred to as a

Culinary arts

the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.

Food presentation

to provide (a food) with something that adds flavor, decorative color, etc. I

garnishing

any act other than washing with water and may include peeling, cutting, dicing, or cooking of a food item.

Food preparation

number that shows the size or amount of something. Usually the number is in reference to a meter or kilogram.

measurement

is to combine a mixture using a spoon, fork, or kitchen utensil called a whisk, or by using an electric mixer. The important thing to remember is to mix all the ingredients until the mixture looks smooth. Mixing by hand can get tiring. Try to use a fast circular motion with your wrist, not your arm.

beat

cook a food in boiling water for a few minutes. It seals in color and juices and helps to remove skin or peels. This is usually done as a first step when preparing a more complicated recipe.

blanch

is to combine two or more ingredients by hand, with a blender, or by using an electric mixer.

Blend

is to cook food (usually meat and veggies) directly under a heat source. Food such as meat turns brown or crispy on the outside and cooks quickly.

Broil

is to quickly cook a food (usually meat) on the outside only. The reason for this is to seal in juices and to make food more appealing by giving it color. This can be done using a frying pan or by broiling the food for a short time in the oven.

brown

apply something such as a marinade or melted butter to a food. For example, to add a buttery flavor to fish, you can use a cooking utensil

Brush

usually refers to blending butter with another ingredient, together like sugar, until the mixture is smooth and creamy

cream

means to remove the center — or “core” of the fruit which often has seeds or a pit. For example, to “core” an apple means to remove and throw away the center and the seeds.

cored

to cut something such as an onion into very small pieces about ¼ inch in size.

dice

means that you will use the ingredient more than once in a recipe. Read ahead in the cooking steps to find the measurement you need.

divided

to coat food with an ingredient such as flour or egg by dragging it through a bowl filled with the coating.

dredge

lightly sprinkle a liquid such as melted butter or sauce on top of a food.

drizzle

to lightly sprinkle a dry ingredient such as confectioner sugar on top of a food.

dust

heavy pot (usually cast iron) that has a tight fitting cover and is used for baking.

Dutch oven

cook something on one side and then the other such as pancakes.

flip

gently mix a lighter ingredient such as egg whites into a heavier one, such as batter.

fold

is to decorate food with herbs such as parsley, dill, or mint, lemon slices, vegetables, or other food items.

garnish

pour a liquid (usually something thick such as a fruit sauce) over a food such as ham to give the food a certain texture and flavor. This process is usually the last step in preparing certain meats, vegetables, and dessert recipes.

glaze

to chop a food finely

mince

is to cook something such as an egg or fish in simmering liquid. The water is then discarded.

poach

is to blend to the texture of apple sauce.

puree

fry lightly with a small amount of butter or oil in a pan.

saute

it means to remove all of the seeds before cooking or eating.

seeded

to bring milk to a quick boil and then remove it from the burner.

scald

to put dry ingredients through a kitchen tool called a sifter in order to remove lumps and to make the dry ingredients lighter.

sift

boil liquid ingredients very gently so that only tiny bubbles come to the surface.

simmer

to cut food into long, thin pieces.

slice

to add salt, pepper or an herb (amount is up to the cook) to give the food more flavor.

to taste

is to beat ingredients at a high speed by hand or with an electric mixer in order to make the mixture lighter.

whip

beat ingredients with a kitchen tool called whisk in order to make sure the food is well mixed.

whisk

occurs when heat causes spinach or other greens to quickly cook and gives it a droopy appearance.

wilt

about eating a healthy and balanced diet.

nutrition

are the substances that enrich the body. They build tissues; give energy and heat regulate body processes.

food nutrients

state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.

health

condition of the body resulting from lack of one or more essential nutrients of from an excessive nutrient supply to the point of being harmful.

malnutrition

is important because the ability of the body to function well is dependent on the nutrients found in the food eaten.

adequate diet

a good and adequate diet. It yields daily nutrients in the proper amounts and proportion required by the body.

balance diet

are compounds which contains carbon, hydrogen and oxygen. They are the main source of energy for our body and the energy for our nervous tissues.

carbohydrates

common household name given to lipids

fats

derived from the Greek word “proteos” means to take the first place. It plays a significant role in all activities of living organism.

protein

organic substance that are present in the body tissues like phosphoric, iron, sulfur, zinc or copper or soluble minerals in the body which it is use for bones, teeth and hormonal secretions

mineral

defined as organic compound which are necessary for good health and vitality.

vitamins

60-70% of the total body weight of a person

water

Cutting food into very thin rectangular pieces

julienne

Larger knife used for general chopping, slicing, dicing, and mincing foods

chef knife

Smaller knife used for close in or delicate work

paring knife

Knife with a jagged edge used to cut crusty bread or slice meat.

serrated knife

Knife used to cut or fillet delicate pieces of food

fish knife

Strong knife used for cutting around cartilage and bones

boning knife

provide the nutrients essential for life and growth. These foods are also known as 'everyday foods'.

Food groups

substance consisting essentially of protein, carbohydrate, fat, and other nutrients used in the body of an organism to sustain growth and vital processes and to furnish energy

food

sources of heat and energy. They are needed to keep the body active and maintain internal functions such as: •Beating of the heart •Breathing •Circulation of the blood Food nutrients: Carbohydrates and fats and oil rich foods. Sources: rice, corn, flour, ubi, cornstarch, bread, potato, gabi, peanuts, cheese, peanut butter, oil, soup, margarine,

Energy Giving Foods (Go foods)

Function: Build and repair worn out tissues. Food Nutrients: Protein Sources: meat, fish, poultry, legumes, egg, milk

(Body Building Foods) Grow Foods

Function: Regulates body process, help in keeping the smooth functioning of internal processes Food Nutrients: Minerals and Vitamins Sources: Green leafy vegetables such as: camote tops, malunggay leaves, kangkong, spinach, pechay, ampalaya, leaves.

Body Regulating Foods (Glow)

the process of adding salts, herbs, or spices to food to enhance the flavour.

food seasoning

substance which is added in small amounts to foods or other things in order to improve them or to make them last longer.

additive

Art Appreciation reviewer

Leah Jean Better · 56問 · 2年前

Art Appreciation reviewer