SAINT TONIS COLLEGE, INC.

Formerly: Kalinga Christian Learning Center

FIRST GROUP’S/REPORTER’S COPY

FOOD PREPARATION TECHNIQUES

A. Measuring Techniques: Dry measuring and liquid measuring.

Measuring Dry Ingredients

1. Remember to prepare dry measuring cups, measuring spoons, kitchen shears, utility knife, utility spoon, mixing bowls, spatula, strainer, and wax
papers.

2. Sift fine flour and sugar at least three times onto wax papers prior to measuring to remove lumps and incorporate air.

3. Corse flour is stirred to remove lumps.

4. Dry ingredients are gently spooned into the measuring cups heaping.

5. Avoid shaking or packing the dry ingredients into the measuring cups because it will alter the exact measure called for in a recipe.

Steps in Measuring Dry Ingredients:

1. Position a piece of wax paper beneath the measuring cup to hold any excess or spilling dry ingredients.

2. Heap up the cup with the dry ingredients

3. Level off the cup to its brim using the straight edge of a spatula.

4. Lift the wax paper filled with the spilled-over dry ingredients to take it back to its container.

5. Repeat the process until one attains the require measure of dry ingredients.

Semi-solid ingredients like jams, yoghurt, cream mild and the likes are directly poured over the dry measuring cups.

Brown sugar is pressed and packed into the measuring cups using utility spoon. It should hold its shape when inverted out of the measuring cup.

Margarine, peanut butter, and shortening are also pressed and packed into the dry measuring cups and are removed using a rubber spatula.

Grated cheese, ground nuts, shredded vegetables, and the likes are likewise measure in dry measuring cups without pressing and packing it into the
measuring cup.

Small amount of dry ingredients, that is, below ¼ cup, are measured using measuring spoons and is leveled off using the straight-edged spatula.

If the recipe requires 1/8 tsp of dry ingredients, simply fill up the ¼ teaspoon, level it off, and divide it using the tip of the spatula or utility knife.

A pinch of dry ingredient, like herbs and spices that are relatively required in small amount are measured by holding the dry ingredients between the
thumb and finger.

SECOND GROUP’S/REPORTER’S COPY

Measuring Liquid Ingredients

The smaller the amount of liquid ingredients that is less than ¼ cup is measured using measuring spoons whereas larger amount of liquid ingredients is
measured using graduated liquid measuring cups.
 SAINT TONIS COLLEGE, INC.
Formerly: Kalinga Christian Learning Center
Bulanao, Tabuk City, Kalinga, 3800

When using graduated liquid measuring cup, simply pour onto it the liquid to desired measurement, while looking at it at eye level on a flat and steady
surface.

Steps in Measuring Liquids:

1. Set the cup on a steady and flat surface. Do not hold a cup in the hand while measuring because it can be off-center, resulting in an inaccurate
reading.

2. Pour the liquid ingredients into the graduated liquid measuring cup.

3. Slightly bend knees down and look closely at the liquid measuring cup to check the liquid ingredient measurement at eye level.

4. Put more liquid or pour off excess, if needed, to reach the necessary measurement mark.

Liquid Fats, Liquid milk or any form of liquids. Pour liquid into the graduated liquid measuring cup. Check at eye level if the liquid is correctly
measured by filling cup up to the measuring mark on a flat, stable surface. Do not lift the liquid measuring cup while measuring in order to get an
accurate measurement.

Small amount of liquid ingredients. In measuring small amounts of liquids, use measuring spoons by simply pouring over the liquid ingredients until
completely filled-up to the brim.

Measuring Solid Fats

Stick method is a method of measuring fat by cutting through the wrappers with measurements marked underneath.

Dry measure method is a method of measuring fat into the dry measuring cup or into measuring spoons until completely packed or free of airspace.

Measuring by weight is a method of measuring fat by using a weighing scale. Weighing scale could be an analog scale or a digital scale.

Water-displacement method is a method of measuring the weight or the volume of fluid displaced by a floating or submerged body.

Pour liquid ingredients directly into the liquid measuring cup.

Measure liquid ingredients in a liquid measuring cup that is placed on a flat steady surface while keeping an eye on the marks.

Fill the dry measuring cup heaping full and level off along the rim using a straight spatula to get rid off excess on top.

Scoop brown sugar into the dry measuring cup. Press brown sugar until it is completely filled. It should conform to the shape of the dry measuring cup
when removed from the cup.

Fill the measuring spoon heaping full and level off with the back of a knife or straight spatula.

Divide the butter by fraction using a knife and chopping board.

Remove shortening from a dry measuring cup using a rubber scraper.

THIRD GROUP’S/REPORTER’S COPY

Cutting Techniques

Cutting means diving a large or whole food into smaller parts, using a tool with a shart blade, usually a knife.

A cutting board is the kitchen equipment that provides appropriate spot to cut or slice food.

1. Chop means to cut food into small, irregular pieces.

2. Mince means to chop finely into smallest possible pieces.

3. Cube and dice refers to cutting food into small, square pieces. Cubed pieces are about ½ inch square. To dice, make them 1/8 to ¼ inch square.
 SAINT TONIS COLLEGE, INC.
Formerly: Kalinga Christian Learning Center
Bulanao, Tabuk City, Kalinga, 3800

4. Pare means to cut off a very thin outer layer or coating with a paring knife. A peeler can be used instead of knife. Sometimes the terms pare and peel
is used interchangeably because of the peeler.

5. Peel means to pull or strip off the skin or rind using one’s hands, like peeling an orange.

6. Slice means to cut a food into large, thin pieces with a slicing kife. Use a saqing motion while pressing the knife down gently.

7. Sliver means to cut a food, such as almonds, into very thin strips.

8. Crush means to pulverize food into crumbs, powder, or paste with knife, rolling pin, mortar and pestle, boender, food processor, or garlic press.

9. Flake means to break or tear off small layers of food, often cooked fish, with a fork.

10. Shred means to reduce food into larger strips by pressing and rubing the food against the rough surface of a shredder.

11. Grate means to reduce food into finer strips by pressing and rubbing food agains a grater.

12. Grind means to use a grinder to break up a food into coarse medium, or fine particles. Meat and coffee beans are often ground.

13. Mash means to crush food into a smooth mixture with a masher or beater.

14. Puree means to grind or mash cooked fruits or vegetables until they are smooth.

15. Quarter means to divide a food into four equal pieces.

16. Snip means to cut food into small pieces with kitchen shears. This technique is usually used with fresh herbs or dried fruit.

FOURTH GROUP’S/REPORTER’S COPY

Mixing Techniques

Mix means combining two or more ingredients thoroughly to blend. Useful tools to a food processor. The term ‘mix’, ‘combine’, and ‘blend’ refer to
basic process. Other terms describe more specific techniques that produce a particular effect.

1. Beat means to mix thoroughly and add air to foods. Use a fork, wire whisk or electric mixer and do a vigorous over and over motion.

2. Cream means to beat ingredients, such as shortening and sugar, combining until soft and creamy.

3. Fold means to gently mix a light, fluffy mixture into a heavier one. Foamy egg whites are often folded into a cake batter.

4. Stir often applies to food that is cooking. Mix with a wooden spoon or turner in a circular motion. This distributes heat and keeps foods from sticking
to a pan.

5. Toss means to mix ingredients, such as salad greens and dressing, by tumbling them with tongs or a large spoon an fork.

6. Whip means to beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.
 SAINT TONIS COLLEGE, INC.
Formerly: Kalinga Christian Learning Center
Bulanao, Tabuk City, Kalinga, 3800

D. Coating Technique

Coating adds flavor and texture. Coating also helps food brown better and retain moisture usually dry ingredients, such as flour or cornmeal.

A convenient way to apply a dry coating is to place dry ingredients and the food item in a large plastic bag and shake it until the food item is completely
covered.

Liquid coating is used by brushing the food item with a sauce or dipped in a batter.

1. Baste means to pour liquid over a food as it cooks, using a baster or spoon. Foods are often basted in sauces or pan juices.

2. Bread means to coat a food with three different layers. The food is first coated with flour. This provides a dry surface for the next layer, which is a
liquid such as milk or beaten egg. Finally the food is usually coated with seasoned crumbs or cornmeal.

3. Brush means to use a pastry brush to coat a food with a liquid such as melted butter, egg, milk, egg wash, or a sauce.

4. Dot means to put small pieces of food, such as butter or raisins, on the surface of another food.

5. Dredge means to coat food heavily with flour, breadcrumbs, or cornmeal.

6. Dust means to lightly sprinkle a food with flour or confectioners’ sugar

7. Flour means to coat a food lightly such as chicken or fish, with flour.

8. Glaze means to coat a food with a liquid that forms a glossy finish.

FIFTH GROUP’S/REPORTER’S COPY

Other Food Preparation Techniques

1. Blanch means to dip a food briefly in boiling water and then inc old water to end the cooking process. Blanching is used to:

a. soften food
b. preserve its color
c. facilitate removal of skin
d. eliminate bitter flavors.

2. Candy means to cook a food in sugar syrup. Some root vegetables, fruits, and fruit peels are prepared this way.

3. Caramelized means to heat sugar until it liquefies and darkens in color. Other foods may be caramelized to release their sugar content.

4. Clarify means to make a liquid clear by removing solid particles. abroth is clarified by removing the fat and straining. Clarified butter has been
melted and the butterfat poured off from the milk solids.

5. Core means to remove the center of a fruit.

6. Deglaze means to loosen the flavorful food particles in a pan after food has been browned. The food is removed from the pan and excess fat pured
off. A small amount of liquid is added, stirred, and simmered. The resulting sauce is served with the cooked food.

7. Drain means to separate water from solid food, such as vegetables or cooked pasta, by putting the food in a colander or strainer.

8. Marinate means to add flavor to a food by soaking it in a cold, seasoned liquid for a certain period. The liquid is usually discarded.
 SAINT TONIS COLLEGE, INC.
Formerly: Kalinga Christian Learning Center
Bulanao, Tabuk City, Kalinga, 3800

9. Mold means to shape a food by hand or by placing it in a decorative.

10. Pit means to remove a stone or seed from fruit using a knife.

11. Scald means to heat liquid to just below the boiling point.

12. Season means to add such flavorings as herbs and spices to a food.

13. Reduce means to boil a mixture in order to evaporate the liquid and intensify the flavor. It is called ‘cooking down’.

14. Shell means to remove the tough outer coating of a food such as eggs or nuts.

15. Steep means to soak dry ingredients, such as tea or herbs, in hot liquid to extract flavor or soften the texture. The mixture is strained and the
particles are discarded.

16. Strain means to separate solid particles from a liquid, such as broth, by pouring the mixture through a strainer or sieve.

17. Vent means to leave an opening in a container so steam can escape during cooking.