food and education

1. Cookery VS Cooking
In academic writing,
“cookery” is often used
to refer to the study
of cooking and the
history of food
preparation
The art and practice of
preparing food for
consumption, especially
by the application of
heat

2. Culinary VS Cooking
Culinary refers to the art and science of cooking,
while cooking simply means the act of preparing
food. In other words, culinary is a more refined and
sophisticated term that encompasses all aspects of
food preparation, from selecting ingredients to
plating the finished dish.
On the other hand, cooking simply means the act
of preparing food. This can range from boiling an
egg to grilling a steak. While cooking doesn’t
necessarily require a high level of skill or
expertise, it is still an essential part of everyday
life.

4. LEARNING OUTCOMES
At the end of this module, you will
be able to:
Explain basic concepts in cookery
Identify Basic cooking terminologies

5. MIXING METHOD
TERMINOLOGIES

6. Cream
To soften and blend until smooth and light by mixing with a spoon or an
electric mixer.

7. Beat
To mix with an over-and-over motion, using a spoon, rotary, or electric
beater.

8. Blend
To combine thoroughly two or more ingredients

9. Combine
To mix together, usually by stirring, two or more ingredients.

10. Cut – in
To mix solid shortening with flour by cutting the shortening into small
pastry blender, two knives, or a fork.

11. Whip
To beat rapidly with a rotary beater, an electric mixer, or wire whisk; to
incorporate air and make light and fluffy, as whipped cream or egg white

12. Fold – in
To combine a delicate mixture, such as beaten egg white or whipped
cream, with a more solid material.

13. Knead
To work dough by folding, pressing, and turning,
until it is smooth and elastic. Place dough on a
floured board, fold it in half, and press firmly with
the heels of your hands. Turn the dough about a
quarter turn, and repeat the folding and pressing.

14. Stir
To mix with a circular motion of a spoon or other utensil.

15. PRE – COOKING
TERMINOLOGIES

16. Bread
To cover a food with a coating of crumbs made from bread, crackers, or
cereal. The food is often dipped in a liquid such as milk or egg before
coating.

17. Brush
To spread a liquid coating on a food, using a pastry brush or paper towel.

18. Dredge
To cover a food with a dry ingredient such as flour or sugar. The food may
be rolled in, sprinkled with, or shaken in a bag with the dry ingredient.

19. Flute
To form a standing edge on a pastry, such as pie crust, before baking.
Press the dough with your fingers to create this scalloped edge, or use a
fork to “crimp” the edge.

20. Grease
To rub shortening, fat, or oil, on the cooking surface of bake-ware. Use
waxed paper or paper towel to spread a thin, even layer.

21. Dot
To place small particles of a solid, such as butter, on the surface of a
food.

22. ON COOKING
TERMINOLOGIES

23. Baste
To spread, brush, or pour liquid (such as sauce,
drippings, melted fat, or marinade) over food
while it is cooking.

24. Scald
To heat a liquid to just below the boiling point; or to
pour boiling water over food or to dip food briefly
into boiling water.

25. Steep
To cover with boiling water and let stand without additional heating until
flavor and color are extracted, as for tea.