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

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

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

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

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

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.

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.

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

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.

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.

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

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

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.

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

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.

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

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

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

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

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

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

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

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.

to chop a food finely

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

is to blend to the texture of apple sauce.

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

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

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

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

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

to cut food into long, thin pieces.

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

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

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

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

about eating a healthy and balanced diet.

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

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

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.

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

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

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.

common household name given to lipids

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

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

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

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

Cutting food into very thin rectangular pieces

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

Smaller knife used for close in or delicate work

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

Knife used to cut or fillet delicate pieces of food

Strong knife used for cutting around cartilage and bones

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

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

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,

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

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.

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

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