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    Basic Cooking Concepts

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    Jessa Mae Yntong
    This document provides basic cooking terms and conversions to help beginners get started in the kitchen. It includes common abbreviations for measurements like teaspoons, tablespoons, cups, quarts, and pounds. Conversion tables show equivalents between teaspoons and tablespoons, cups and fluid ounces. Cooking terms are defined like al dente, blanch, broil, chop, dice, julienne, mince, pare, sauté, and zest. The goal is to expand knowledge of healthy foods and meals through learning fundamental cooking concepts.

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    © All Rights Reserved
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    Basic Cooking Concepts

    Uploaded by

    Jessa Mae Yntong
    332 views1 page
    This document provides basic cooking terms and conversions to help beginners get started in the kitchen. It includes common abbreviations for measurements like teaspoons, tablespoons, cups, quarts, and pounds. Conversion tables show equivalents between teaspoons and tablespoons, cups and fluid ounces. Cooking terms are defined like al dente, blanch, broil, chop, dice, julienne, mince, pare, sauté, and zest. The goal is to expand knowledge of healthy foods and meals through learning fundamental cooking concepts.

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    This topic is related to cooking

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    This document provides basic cooking terms and conversions to help beginners get started in the kitchen. It includes common abbreviations for measurements like teaspoons, tablespoons, cups, quarts, and pounds. Conversion tables show equivalents between teaspoons and tablespoons, cups and fluid ounces. Cooking terms are defined like al dente, blanch, broil, chop, dice, julienne, mince, pare, sauté, and zest. The goal is to expand knowledge of healthy foods and meals through learning fundamental cooking concepts.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    332 views1 page

    Basic Cooking Concepts

    Uploaded by

    Jessa Mae Yntong
    This document provides basic cooking terms and conversions to help beginners get started in the kitchen. It includes common abbreviations for measurements like teaspoons, tablespoons, cups, quarts, and pounds. Conversion tables show equivalents between teaspoons and tablespoons, cups and fluid ounces. Cooking terms are defined like al dente, blanch, broil, chop, dice, julienne, mince, pare, sauté, and zest. The goal is to expand knowledge of healthy foods and meals through learning fundamental cooking concepts.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Basic Cooking

    5
    re
    5 or mo
    fruits &
    Concepts vegetab y
    every d
    les
    a
    Cooking can be a great way to expand your knowledge of healthy foods and
    meals. Here is a list of common cooking terms and conversions to help you get started in the kitchen.

    ABBREVIATIONS1 COOKING TERMS3, 4


    • t. / tsp. = teaspoon • Al dente: Pasta that is cooked until it offers a
    • T. / Tbsp. = tablespoon slight resistance to the bite
    • C. = cup • Beat: Gently mix ingredients together with a
    • qt. = quart spoon or fork
    • pt. = pint • Blanch: Cook briefly in boiling water
    • oz. = ounce • Broil: Cook under direct heat
    • lb. = pound • Chop: Cut into small pieces
    • Dice: Cut into small cubes
    CONVERSIONS2 • Grate or shred: Scrape food against a
    Fluid ingredients starting at ¼ cup should be serrated surface, making thin pieces
    measured in a glass measuring cup, while dry • Julienne: Cut into long, fine, even strips
    ingredients should be measured in a dry measuring • Mince: Cut into very small pieces, smaller than
    cup. The fluid ounce measures volume, while the dry chopped or diced
    ounce measures weight. • Pare: Peel the skin from a fruit or vegetable
    • Sauté: Cook something gently in a little bit of oil
    • 3 teaspoons = 1 tablespoon • To taste: Add more or less of an ingredient
    • 2 tablespoons = 1 fluid ounce depending on the taste that you like
    • 4 tablespoons = ¼ cup • Zest: Grate the outer peel of a citrus fruit
    • 4 fluid ounces = ½ cup
    • 8 fluid ounces = 1 cup
    • 2 cups = 1 pint
    • 4 cups = 1 quart
    • 4 quarts = 1 gallon

    1. “Measurements and Cooking Terms.” PA Nutrition Education Network, 14 Sept. 2016, http://old.panen.lightsky.net.
    2. “22 Kitchen Cheat Sheet Guides on Basic Cooking Techniques.” Soda Pic, 14 Sept. 2016, www.sodapic.com.
    3. “Basic Cooking Terms.” California Department of Public Health, 14 Sept. 2016, www.cdph.ca.gov.
    4. “Basic Cooking Terms.” Student Cook, 14 Sept. 2016, www.studentcook.co.uk.

    Download more 5-2-1-0 resources at letsmovepittsburgh.org/5210. To start a 5-2-1-0


    campaign at your home or organization, please contact
    letsmove@phipps.conservatory.org.

    Let’s Move Pittsburgh is a program of Phipps Conservatory and Botanical Gardens. This program is adapted from Let’s Go! www.letsgo.org.

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