From browning to braising, learn the basic terminology of cooking with our handy guide.
Cookery Theoretical Ebook 100pages TABLE OF CONTENTS Introduction of Culinary Profession Food Safety and Sanitation Kitchen tools and Equipments Basic Preparation Before Cooking Butchering Culinary Terminologies Cooking Methods and Techniques Stock and Sauces Thickening Agents Herbs and Spices Salad and Salad Dressing Garnitures Poultry and Egg Fruits and Vegetables Dairy Products Pasta Parts of Knives Vegetables Cuts
This food infographic lists over 90 confusing food menu terms and explains exactly what each one means. Let's find out more on the food glossary!
Knowing when to use different cooking methods is vital. Even if you have an incredible piece of meat, if you cook it improperly it can be ruined.
Eight cooking methods to learn so you can create delicious frugal meals with ingredients on hand, giving you money-saving flexibility.
These super cute cooking charts are available in poster form. Check out thesweettooth.co if you’re interested in purchasing one.
Here is an A-Z outline of definitions for some of the most common (and some uncommon) cooking terms you may encounter.
10,000 Easy & Healthy Homemade Recipes FREE!
10,000 Easy & Healthy Homemade Recipes FREE!
Help students enjoy cooking more by helping them learn and practice 30 key terms related to cooking with this FREE Cooking Terminology Copywork unit.
Baking Terminology Lesson Overview: In today's lesson I want to review some of the most common baking techniques and terminology. I truly believe that proper technique is the most essential part of being a
What's a carbohydrate anyway? Learn more about culinary nutrition terms and how you can use this info to support a nutritious diet.
What is Meat Fabrication? Culinary Terminology You Should Know! If you’re going enter the Culinary Arts Career field you’re going to have to know how to do it all; including process meat. While this might not be an everyday occurrence in your facility’s kitchen, learning where meat comes from and how to butcher it, can be a turning point in many culinary students’ careers. Many find it an exhilarating experience. Beyond the emotional experience which comes from fabricating the animal, students also are able to see, first hand, how the meat is all connected. This helps students gain a holistic concept of cooking they could not get simply from picking up a pack of pork loin at the grocery store or butcher shop. What Is Meat Fabrication? Meat fabrication is breaking down the body of an animal into consumer cuts and boned meat. Sounds pretty simple. But there are a lot of vocabulary words that go along with this practice. Each section of meat has its own terms and these terms can vary, based on what animal you’re butchering. What are some Meat Fabrication Terms I Should Know? Here are some of the vocabulary words you’re likely to run into during your studies. Keep in mind these are by no means a complete list. But bone up on these terms and once you get to class, there will be no confusion over a chuck and a jowl! Carcass – the body of a dead animal Chevon – goat meat Chuck – a beef steak which is typical a rectangular cut and comes from the sub primal cut near the cow’s shoulders Cured meat – meat which has been preserved through the process of curing Edible byproducts – consumable parts of an animal which are not meat (example: milk and eggs) Flank – flank steak is cut from the abdominal muscles or buttock of a cow Foreshank – meat cut from the front leg of an animal Inedible byproducts – waste or unusable parts of an animal after butchering (example: bones and hide) Jowl – a cut of fish consisting of the head and usually adjacent parts Loin – a generous cut of meat which includes the vertebrae of the loins. Offal – entrails and internal organs of an animal, thought of as waste material. Picnic shoulder – a specific pork cut commonly used on the East Coast for pulled pork Restructured meat – lower-quality trimmings reduced in size and mixed with salt and water (example: A McRib) Rib – a beef steak cut from the rib of an animal, with the rib bone attached Rib eye – a beef steak cut from the rib of an animal, with the bone removed Round – a round steak or cut of meat is found near the rear leg of the cow, or the “round” Smoked meat – meat which has been preserved through the process of smoking What Should I Keep in Mind When Fabricating Meat? Needless to say, you’re going to get messy while working with meat. Be sure to wear your apron and bring a change of clothes for after class in the likely event that you get your clothing dirty. It’s important to remember to be safe. You’ll be working with a variety of knives and tools. Always be aware of where your hands and fingers are. Don’t ever attempt to show off or fool around while working with these dangerous implements. Follow all of your instructor’s directions and be respectful of your classmates. Together, you can learn how to properly fabricate meat and experience just how the parts of the animal you’re butchering work in harmony to help you create different meals with a variety of cuts of meat. If you are interested in learning more about meat fabrication as part of the culinary arts, consider ECPI University’s Associate of Applied Science degree in Culinary Arts. With a year-round schedule and accelerated course, you could earn your degree in as little as 15 months. Contact an ECPI University admissions advisor today to see if a degree in culinary arts is right for you! It could be the Best Decision You Ever Make! DISCLAIMER – ECPI University makes no claim, warranty, or guarantee as to actual employability or earning potential to current, past or future students or graduates of any educational program we offer. The ECPI University website is published for informational purposes only. Every effort is made to ensure the accuracy of information contained on the ECPI.edu domain; however, no warranty of accuracy is made. No contractual rights, either expressed or implied, are created by its content. Gainful Employment Information – Culinary Arts - Associate’s For more information about ECPI University or any of our programs click here: http://www.ecpi.edu/ or http://ow.ly/Ca1ya.
10,000 Easy & Healthy Homemade Recipes FREE!
Home is where the art is. If you’re hoping to infuse your kitchen with just a touch more personality this year, try carving out some room for a framed print. Find your style (contemporary or classic) and function (inspiration or utility) with some of my favorite prints. Try placing the chalkboard print in front of the glass on a flat-colored frame to give off the look of a hand-written chalk. Or add some interest by hanging three similar prints in different color variations side by side.
Introduce or review yeast breads with your students with this Culinary Terminology Puzzle! Students will sort through 23 terms related to yeast breads then match each term to its correct description. Extend the activity with the attached Yeast Breads Terminology sheet. INCLUDED: 1 Culinary Terms Puzzle - Yeast Breads Yeast Bread Terminology Sheet + Answer Key Teacher Guide complete with teacher prep instructions, student instructions, and helpful tips **TEACHERS WILL HAVE TO CUT OUT PUZZLE PIECES FOR STUDENTS PRIOR TO ASSIGNING THE PUZZLE AS AN ACTIVITY!
Post #1 of All The Things Culinary. A collection of the most important things learned from my experience studying the Culinary Arts. Get the secrets...
