BASIC FOODS REVIEWER

1 teaspoon

1 teaspoon

• 5 mL

• 5 g

1 tablespoon

• 15 mL

• 15 g

• 3 tsp

1 cup

• 250 g

• 250 mL

• 16 tbsp

• 8 oz

1 pint

2 cups

1 quart

• 2 pints

• 4 cups

1 gallon

• 4 quarts

• 16 cups

1 kilo

1000 g

1 liter

1000 mL

¼ kilo

250 gms

½ kilo

500 gms

¾ k

750 gms

Food Science

The study of the physical, chemical, microbiological and sensory aspects of food and the transformation that food undergoes as reflected by changes in the characteristics and properties from the time food is produced to the time it is ultimately consumed.

Enzyme

Protein molecules synthesized by living organism for specification as biological catalyst

Catalyst

Substances that speed up chemical reactions without being used up in the process.

Maillard Reaction

A chemical reaction between an amino acid and sugar such as glucose, fructose and lactose.

Starch Degradation

When foods containing starch are cooked, the heat can break the glycosidic bond that links the glucose units together and effectively break-up the polysaccharides to release the glucose monosaccharides. T

Color Caramelization

The browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.

Dextrins

Long starch chains are broken down in to simpler compounds

Melanoidins

brown, high molecular weight heterogeneous polymers that are formed when sugars and amino acids combine (through the Maillard reaction) at high temperatures and low water activity.

Pectin

One of the natural components of fruits contributes to gelling of fruit preserves.

Jams

• Usually made from pulp of the whole fruit\

• Three constituents namely pectin, sugar and acid are important

• Composed of at least 40% fruit and a total sugar content of not less than 68%

Jelly

• Crystal-clear jam but made only from the juice of the fruit

• Has a beautiful color, transparent, and firm

Marmalades

• Made with the juice extract of citrus fruits like oranges and lemons with thin slices of the skin or the fruit suspended in the clear jelly-like mixture.

Protopectin

• Also called pectose

• Found only on tissues and are in the rind of citrus fruits or in apple peels and that are hydrolyzed to pectin or pectic acid.

Pectin (pectinic acids)

• Soluble in water and obtained from protopectin through acid hydrolysis not precipitated by calcium

Pectic acid

• Water-insoluble acid obtained from protopectin or pectin through alkaline hydrolysis precipitated by calcium.

Chlorophyll

A fat-soluble green pigment which may leach from fruit and vegetables if they are cooked in a medium containing fat.

Carotenoids

pigments ranging from yellow to deep red and are found in fruits such as lemons, oranges, strawberries, and vegetables such as peppers, carrots and sweet potatoes.

Flavonoids

Yellow, red/blue pigment

Are found in fruits such as blueberries, cherries and red plums, and vegetables such as red potatoes and aubergines

Anthoxanthins

Found in fruits such as apples, and vegetables such as cauliflower, onions and potatoes.

• White pigment

Anthocyanins

red, blue, or purple pigments according to the pH

Myoglobin

Responsible for the majority of the red color of meat

Oxymyoglobin

When it is mixed with oxygen, it becomes _______ and produces a bright red color.

Metmyoglobin

Brown in meat

Range Top

The most important piece of cooking equipment in the kitchen, even though many of its functions have been taken over by other tools such as steamers, steam kettles, tilting skillets, and ovens.

Open Elements (Burners)

Either electric coils or gas flames. These tops are the fastest to heat and can be turned off after short use. However, cooktop space is limited to one pot per burner.

Flattop or Hot Top

Burners covered with steel plate. More cook space is available. Top supports moderately heavy weights.

Heavy-duty Flattop

Burners covered with heavy cast steel. The top supports many heavy pots. A thick top requires longer preheating. Set burners for different levels and adjust cooking heat by moving pots to different spots on the top.

Induction Cooktops

The top of an induction unit does not become hot. Rather, it works by magnetically agitating the molecules in steel or iron cookware, so the cookware becomes hot.

Ovens

Enclosed spaces in which food is heated, usually by hot air or, in some newer kinds, by microwaves or infrared radiation.

Stack Ovens

Consist of individual shelves or decks arranged one above the other. Pans are placed directly on the oven deck rather than on wire shelves. Temperatures are adjustable for each deck.

Convectional Ovens

Contain fans that circulate the air and distribute the heat rapidly throughout the interior. Because of the forced air, foods cook more quickly at lower temperatures.

Microwave Oven

In cooking, the radiation generated by this oven penetrates partway into the food, where it agitates the molecules of water. The friction this agitation causes creates heat, which cooks the food.

Combination Steamer Oven

Can be operated as convection or convection steamer. Injecting moisture into an oven while roasting meats can help reduce shrinkage and drying.

Heavy-duty broiler

Produce very high heat and consume vast quantities of energy. Some broilers are said to go as high as 2,000°F (1,100°C) at the burner.

Salamanders

Small broilers used primarily for browning or glazing the tops of some items.

• are usually mounted above the range

Grills

Used for the same cooking operations as broilers, except the heat source is below the grid that holds the food rather than above it. The major differences in operation among them are due to the difference in heat source—gas, electricity, or charcoal.

Griddles

Flat, smooth, heated surfaces on which food is cooked directly.

Rotisseries

Cook meats and other foods by turning them slowly in front of electric or gas-powered heating elements.

Deep fryers

Cook foods in hot fat.

Tilting Skillet

Also known as the tilting brazier and tilting fry pan, is a versatile and efficient piece of equipment. It can be used as a griddle, fry pan, brazier, stewpot, stockpot, steamer, and bain-marie or steam table.

Steam-Jacketed Kettles

__________ ________ heat much more quickly and have more uniform and controllable heat than pots on the range.

Tilt kettles

Can be tilted for emptying, either by turning a wheel or by pulling a lever.

Non-tilt kettles

Emptied by a spigot and drain on the bottom.

Steam Cookers

Ideal for cooking vegetables and many other foods rapidly and with minimum loss of nutrients and flavor.

Pressure steamers

Cook foods under a pressure of 15 pounds per square inch (1.05 kg/cm) in high-pressure steamers or 4–6 pounds per square inch (0.28– 0.42 kg/cm) in low pressure steamers.

Pressureless or convection steamers

Do not operate under pressure. Jets of steam are directed at the food to speed the heat transfer

Mixers

A kitchen utensil that uses a gear-driven mechanism to rotate a set of beaters in a bowl containing the food to be prepared which automates the repetitive tasks of stirring, whisking or beating. There are three main mixing attachment: paddle, wire whip, and dough arm

Food Cutter

Rotation chopper, familiarly known as the buffalo chopper, is a common piece of equipment used for general food chopping.

Food Grinder

Used mostly for grinding meats, although other moist foods may be ground also.

SLICER/SHREDDER

Consists of a hopper and a lever that feeds the food onto a rotating disk or plate

DICER

Attachment forces foods through a grid-type blade that cuts them into perfect dice

Whip

Also called a whisk, this is a cooking utensil that fits into a mixer and can be used to blend ingredients smooth or to incorporate air into a mixture

Paddle

An accessory for a mixer that spins to mix the contents of the mixer’s bowl.

Dough arm

A metal helical accessory for a mixer used to make dough.

Food Processor

Professional models are 2–4 times larger than the largest home models. They consist of a motor in a heavy base topped by a cylindrical work bowl containing an S-shaped blade.

Burr Mixer

Consists of the blade of a blender, protected by a guard, at the bottom end of a long wand or shaft with a motor at the top.

Stockpot

A large, deep, straight-sided pot for preparing stocks and simmering large quantities of liquids

Saucepot

A round pot of medium depth. Similar to a stockpot but shallower, making stirring or mixing easier.

Brazier

A round, broad, shallow, heavy-duty pot with straight sides. Also called a rondeau.

Saucepan

Similar to a small, shallow, light saucepot but with one long handle instead of two loop handles.

Saute pan, slope-sided

Also called a sateuse. Used for general sauteing and frying, flip, and toss items.

Saute pan, straight-sided

Called a sautoir. Similar to a shallow, straight-sided saucepan, but heavier.

Rod of steel

Ceramic or diamond-coated steel used to realign or sharpen blade edges

Garlic Press

Specifically designed for the purpose of pulping garlic for cooking.

Handy Poultry and Roasting Tool

Make it easier to lift a hot roasted turkey from the roaster to the serving platter, without a falling apart.

FLIPPER

Used to fill jars, made of various sizes of stainless steel, aluminum or plastic

GRATERS

Use to grate, shred, slice, and separate foods such as carrots, cabbage and cheese

Kitchen Knives

Must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey.

Kitchen Shears

Practical for opening food packages, cutting tape, or string to package foods or simply to remove labels or tags from items

Scoops or dipper

Used to measure serving of soft foods, such as fillings, ice cream, and mashed potato

Soup ladle

Used for serving soup or stews, but can also be used for gravy, dessert sauces or other foods.

Tongs

Enable you to more easily grab and transfer large food items

Cans, bottles, cartoons opener

Used to open a food tin, preferably with a smooth operation, comfortable grip, and turning knob

China cap

A cone-shaped strainer.

• Used for straining stocks, soups, sauces, and other liquids

• Pointed shape allows the cook to drain liquids through a relatively small opening.

Colander

A large perforated bowl made of stainless steel or aluminum.

• Used to drain washed or cooked vegetables, salad greens, pasta, and other foods.

Plane grater

• Usually known by the brand name Microplane

• These graters shave off thin shreds of the item being grated.

• Available in varying degrees of fineness or coarseness.

Strainer

A round-bottomed cup-shaped tool made of screen-type mesh or perforated metal. Used for straining pasta, vegetables, and so on.

Zester

A small hand tool used for removing the colored part of citrus peels in thin strips.

Dry measuring cups

Used to measure solids and dry ingredients, such as flour, fat, and sugar. It is commonly made of aluminum or stainless steel.

Measuring Spoons

Come in variety of sizes, shape, materials, and colors.

• Used to measure smaller quantities of ingredients called for in the recipe like: 1 tbsp of butter

Household Scale

Used to weigh large quantity of ingredients in kilos, commonly in rice, flour, sugar, legumes, or vegetables and meat up to 25 pounds.

Liquid measuring cup

Commonly made up of heat-proof glass and transparent so that liquid can be seen.

Portion scale

Used to weigh serving portions from one ounce to one pound.

Dry Heat Cooking Methods

Methods in which heat is conducted to foods without the use of moisture.

Bake / Baking

To cook by surrounding it with hot dry air, similar to roast, but the term ____ usually applies to breads, pastries, vegetables, and fish

• Also done in an oven but occurs in a low heat oven

• Cooks through evenly

• 175 degrees C / 350 degrees F or lower

Roast / Roasting

To cook foods by surrounding them with hot, dry air in an oven or on a spit in front of an open fire.

• Occurs in high heat using high heat oven method

• Creates browning and crusting on the food

• Has nice crispy skin but tender and juicy inside

Barbecue

To cook with dry heat created by the burning of hardwood or by hot coals of the wood loosely, to cook over hot coals, such as on a grill or spit, often with a seasoned marinade or basting sauce.

Loosely, to cook over hot coals, such as on a grill or spit, often with a seasoned marinade or basting sauce.

Broil / Broiling

To cook with radiant heat from above.

• High heat

• Done on rods or grill but the heat source is from above

• Steaks can be cooked on a grill within a boiler but broiler is also good for finishing something such as melting cheese on top or browning the surface

Deep-fry

To cook submerged in hot fat.

• 175-190 degrees C / 345-375 degrees F

• Typically results in a golden brown color but in some cases such as japanese style vegetable, the batter is light and doesn’t brown