Basic Techniques of Food Basic Techniques of Food Preparation ( 6.14)Preparation ( 6.14)

Breads and CerealsBreads and Cereals1. Quick Breads: biscuits, muffins, pancakes, coffee cakes1. Quick Breads: biscuits, muffins, pancakes, coffee cakes

Sift dry ingredients togetherSift dry ingredients together Combine liquid ingredientsCombine liquid ingredients Add liquid ingredients to dry ingredients; mix well but don’t Add liquid ingredients to dry ingredients; mix well but don’t

overmixovermix Bake in preheated ovenBake in preheated oven Check doneness by inserting a knife in center of bread; Check doneness by inserting a knife in center of bread;

knife will be cleanknife will be clean2. Cereal Products: rice, pasta, hot breakfast cereals2. Cereal Products: rice, pasta, hot breakfast cereals

Cook in water or other liquidCook in water or other liquid Use as little water as possibleUse as little water as possible Avoid rinsing rice and pasta before or after cooking; Avoid rinsing rice and pasta before or after cooking;

nutrients wash awaynutrients wash away Follow cooking time given on recipe or package; avoid Follow cooking time given on recipe or package; avoid

overcooking because it destroys texture, appearance, and overcooking because it destroys texture, appearance, and nutritive value.nutritive value.

Basic Food Preparation Basic Food Preparation ( 6.14)( 6.14)

Fruits and VegetablesFruits and Vegetables– Cook in skins when possibleCook in skins when possible– Cook whole or in large piecesCook whole or in large pieces– Avoid soaking in water or leaving exposed to air after Avoid soaking in water or leaving exposed to air after

peelingpeeling– Select pans the right size for amount being cookedSelect pans the right size for amount being cooked– Steam or cook in small amount of waterSteam or cook in small amount of water– Bring liquid to rapid boil before adding to food. Lower heat Bring liquid to rapid boil before adding to food. Lower heat

and cook on low boiland cook on low boil– Cover pan while cooking and cook as quickly as possible; Cover pan while cooking and cook as quickly as possible;

until tenderuntil tender– Avoid using baking soda in cooking water because it can Avoid using baking soda in cooking water because it can

destroy vitamins. Some people add this to shorten cooking destroy vitamins. Some people add this to shorten cooking time.time.

– Follow manufacturer’s directions when stir frying, pressure Follow manufacturer’s directions when stir frying, pressure cooking, and using the microwave.cooking, and using the microwave.

– Drain liquids to use for other uses like soups or stews.Drain liquids to use for other uses like soups or stews.

Basic Food Preparation Basic Food Preparation ( 6.14)( 6.14)

Meat and Other ProteinsMeat and Other Proteins1. Fish1. Fish

Choose a variety of cooking methods like broil, grill, fry, bakeChoose a variety of cooking methods like broil, grill, fry, bake Cook at low to medium temperatureCook at low to medium temperature Cook until flesh flakes or separates easily with a forkCook until flesh flakes or separates easily with a fork Do not overcook because it will become dry and toughDo not overcook because it will become dry and tough

2. Eggs2. Eggs Select desired cooking method ; boil, poach, scramble, bake, frySelect desired cooking method ; boil, poach, scramble, bake, fry Cook at low temperature until just doneCook at low temperature until just done Undercooked eggs will be runny and soft; overcooked are toughUndercooked eggs will be runny and soft; overcooked are tough

3. Legumes3. Legumes Soak dried beans overnight in water or boil quickly to soften. Then Soak dried beans overnight in water or boil quickly to soften. Then

simmer for a long time over medium heatsimmer for a long time over medium heat Combine other sources of proteins with beans to provide complete Combine other sources of proteins with beans to provide complete

protein. Beans are inexpensive and a good source of incomplete protein. Beans are inexpensive and a good source of incomplete proteinprotein

Cooked canned beans, lentils, and split peas without soakingCooked canned beans, lentils, and split peas without soaking

Basic Food Preparation Basic Food Preparation ( 6.14)( 6.14)

Milk and Milk ProductsMilk and Milk Products– Cook at low or moderate temperaturesCook at low or moderate temperatures– Use double broiler or very low heat Use double broiler or very low heat

when cooking on top of stovewhen cooking on top of stove– Stir milk and cheese when heatingStir milk and cheese when heating– Chop, grate, or slice cheese before Chop, grate, or slice cheese before

adding to recipeadding to recipe– Add acid ingredients like lemon juice Add acid ingredients like lemon juice

very slowly to prevent curdlingvery slowly to prevent curdling