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Kebf Prelim Reviewer
Kebf Prelim Reviewer
Proteins ◦ Simmering
◦ Roasting Mash
Blend Peel
◦ to mix two or more ingredients until ◦ to remove the skin from a food item
one ingredient cannot be
Puree
distinguished from the other.
◦ to process food by mashing, straining,
Chop
or chopping it very finely in order to
◦ cut into small of roughly the same make it smooth paste.
size.
Slice
Cream
◦ cut across into flat pieces.
◦ a mixing method for batter cakes in
Stir
which the sugar and fat are beaten
together until they are light and fluffy ◦ mix the ingredients in a bowl by
before other ingredients are added. circular movement of the spoon.
Dice Toss
◦ cut into pieces of uniform sizes and ◦ mix lightly by lifting the ingredients
shapes, first lengthwise then for salad with a spoon and fork or
crosswise to make cubes. with two forks.
Dredge Whip
◦ coat solid food with dry ingredients ◦ to beat an item, such as cream and
such as flour, breadcrumbs egg whites with a wire whisk to
incorporate air.
Fold
COOKING TERMS
◦ to gently combine ingredients
(especially foams) so as not to release Bake
trapped air bubbles.
◦ to cook food by surrounding it with
Grate dry heat, as in an oven
◦ cut into fine pieces by rubbing against Baste
a grater.
◦ moisten food during cooking with pan
Julienne drippings, sauce or other liquid.
Blanch Poach
◦ the process of browning sugar in the ◦ a cooking method in which items are
presence of heat cooked in a vapor both created by
boiling water or other liquid.
Clarification
Stew
◦ the process of removing solid
impurities from a liquid ◦ a cooking method nearly identical to
braising but generally involving
Deep-fry
smaller pieces of meat and hence a
◦ to cook food by immersion in hot fat shorter cooking time.
Deglaze Stir-frying
Teaspoon = t or tsp
Tablespoon = T or tbsp
Fluid ounce = fl oz
Cup = c or C
Pint = pt
Quart = qt
Gallon = gal
Pound = lb
Milliliter = ml
Liter = L
Milligram = mg
Gram = g
Kilogram = kg
Cooking
WEIGHTS AND MEASUREMENTS EQUIVALENTS
• Cooking is generally understood to be the
1t = 5g = 5ml transfer of heat into food items to render
1T = 3t = 15g = 15ml these more palatable, easier digestible and
overall speaking, to improve their
1C = 16T = 240g = 240ml = 1/2pt = 8oz bacteriological and tasteful aspects.
1pt = 2C = 480g = 480ml = 16oz PURPOSE OF COOKING
1qt = 2pts =4C = 960ml = 960g • To make its maximum nutritive value available
in palatable form
1gal = 4qts =8pts = 16C = 3.8L = 3,840ml
• To develop enhance or alter its flavor.
1lb = approx. 450g
• To improve it digestibility
1oz = 30g = 30ml
• To increase its palatability by improving its
1Kg = 1,000g = 2.2lbs color, texture, or flavor
1L = 1,000ml • To destroy pathogenic organisms and
injurious substances which may be found in
1 cup APF = 120 gms
raw food.
1 PC EGG = 50 gms ( 20 gms yolk, 30 gms
How is food evaluated? SENSORY EVALUATION OF
white)
THE TONGUE
BAKE:
BARBECUE:
FLAMBE': MINCE:
- To flame foods by dousing in some form of - To cut or chop food into extremely small
potable alcohol and setting alight. pieces.
FRICASSEE: PAN-FRY: