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  • Cunado - Lexa Moreene - The Abcs of Food Preparation

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    Lexa Moreene Cu�ado
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    The document discusses various food preparation techniques including measuring ingredients accurately, peeling fruits and vegetables, slicing and dicing food into uniform pieces, chopping food into smaller pieces using a knife, and mincing ingredients like onions and garlic into very small pieces. Proper measuring is important for recipe success and different tools should be used for dry versus liquid ingredients. Knife skills are also discussed for techniques like slicing, dicing, and chopping.

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    Cunado _ Lexa Moreene - The Abcs of Food Preparation

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    The document discusses various food preparation techniques including measuring ingredients accurately, peeling fruits and vegetables, slicing and dicing food into uniform pieces, chopping food into smaller pieces using a knife, and mincing ingredients like onions and garlic into very small pieces. Proper measuring is important for recipe success and different tools should be used for dry versus liquid ingredients. Knife skills are also discussed for techniques like slicing, dicing, and chopping.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    8 views3 pages

    Cunado - Lexa Moreene - The Abcs of Food Preparation

    Uploaded by

    Lexa Moreene Cu�ado
    The document discusses various food preparation techniques including measuring ingredients accurately, peeling fruits and vegetables, slicing and dicing food into uniform pieces, chopping food into smaller pieces using a knife, and mincing ingredients like onions and garlic into very small pieces. Proper measuring is important for recipe success and different tools should be used for dry versus liquid ingredients. Knife skills are also discussed for techniques like slicing, dicing, and chopping.

    Copyright:

    © All Rights Reserved
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    of 3

    THE ABC'S OF FOOD

    PREPARATION
    TECHNIQUES IN
    FOOD PREPARATION

    MEASURING
    important to the
    success of a recipe

    use standard tools

    dry, powder, liquid


    ingredients
    never substitute a dry
    measuring cup for a
    liquid measuring cup

    THE ABC'S OF FOOD


    PREPARATION
    TECHNIQUES IN
    FOOD PREPARATION

    PEELING
    fruits and vegetables
    remove the inedible
    layer of skin from raw
    produce

    Hold the fruit or


    vegetable firmly
    remove the outer
    covering with the use of
    the hand
    THE ABCS OF FOOD
    PREPARATION
    TECHNIQUES IN
    FOOD PREPARATION

    SLICING
    cut food in pieces
    with a knife
    Place raw or cooked
    food - cutting board

    knife perpendicular

    Hold the food firmly

    THE ABCS OF FOOD


    PREPARATION
    TECHNIQUES IN
    FOOD PREPARATION

    DICING
    like chopping

    uniform in size and


    shape

    depending on the
    desired size

    cubes or dice
    THE ABCS OF FOOD
    PREPARATION
    TECHNIQUES IN
    FOOD PREPARATION

    CHOPPING
    cut food - smaller
    pieces w/ the use of
    a sharp knife

    Put food - chopping


    board

    up and down
    motion

    THE ABCS OF FOOD


    PREPARATION
    TECHNIQUES IN
    FOOD PREPARATION

    MINCING
    onion or garlic

    Remove outer
    covering

    several slices from


    tip to root

    do not cut through


    root ; 1/8 apart for
    chopped

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