Use of Simple Preparation and Cooking Processes

USE OF SIMPLE PREPARATION AND COOKING PROCESSES  FAMILY MEMBERS MUST NOT ONLY BE AWARE OF THE PREPARATION PROCESS AND COOKING PROCESSES INVOLVED IN PREPARING MEALS. THEY MUST ALSO HAVE THE SKILLS TO EXECUTE OR TO DO THOSE PROCESSES. HAVING THE SKILL DOES NOT ONLY SAVE TIME BECAUS...

USE OF SIMPLE PREPARATION AND COOKING PROCESSES  FAMILY MEMBERS MUST NOT ONLY BE AWARE OF THE PREPARATION PROCESS AND COOKING PROCESSES INVOLVED IN PREPARING MEALS. THEY MUST ALSO HAVE THE SKILLS TO EXECUTE OR TO DO THOSE PROCESSES. HAVING THE SKILL DOES NOT ONLY SAVE TIME BECAUSE YOU CAN WORK FASTER BUT ALSO IMPROVES THE QUALITY OF THE FOOD BEING PREPARATI ON PROCESS  BEAT IT IS TO SCRAMBLE INGREDIENTS IN A BOWL WITH THE USE OF A BEATER.  CHOP IS TO CUT INTO SMALL PIECES USING A CLEAVER OR A KITCHEN KNIFE.  DICE IS TO CUT INTO CUBES ABOUT 1CM TO 1 INCH IN MEASUREMENTS  GRATE IS TO CUT THE FOOD INTO TINY UNIFORM PIECES USING A GRATER  MEASURE IS TO PORTION THE INGREDIENT IN THE RECIPE USING MEASURING CUPS OR  MIX IS TO COMBINE INGREDIENTS IN A BOWL USING A WOODEN SPOON OR  PARE IS TO REMOVE THE SKIN WITH THE USE OF A PARING KNIFE  STIR IS TO MIX IN A CIRCULAR MOTION  SLICE IS TO CUT ACROSS AN INGREDIENT USING A KITCHEN KNIFE  WHIP IS TO BEAT RAPIDLY USING A BEATER OR WHISK COOKING PROCESS  BAKE IS TO COOK IN AN OVEN-TYPE APPLIANCE AS IN A PANDESAL, CAKE, OR BAKED  BLANCH IS TO PLUNGE THE FOOD IN BOILING WATER FOR A SHORT PERIOD OF TIME, DEPENDING ON THE TEXTURE OF INGREDIENT  BOIL IS TO COOK FOOD IN BOILING WATER AS IN BOILED SABA, BOILED CAMOTE, AND NILAGANG BAKA  BRAISE IS TO COOK IN A SMALL AMOUNT OF LIQUID AS IN ADOBO, ASADO, AND MECHADO  BROIL IS TO COOK FOOD BY DIRECT HEAT AS IN EGGPLANT OR MILKFISH  FRY IS TO COOK IN FAT, EITHER PANFRYING OR DEEP-FRYING AS IN FRIED CHICKEN AND  POACH IS THE SAME AS PANFRYING BUT WITH THE USE OF WATER INSTEAD OF FAT  SAUTÉ IS THE SAME AS PANFRYING GARLIC, ONION, PEPPER, CARROTS, AND OTHER VEGETABLES BUT WITH  STEW IS TO COOK WITH MORE WATER (SABAW) AS IN TINOLA AND  TOAST IS TO COOK IN AN OVEN TOASTER AS IN BREAD WEAR AN APRON AND WASH YOUR HANDS BEFORE STARTING TO WORK. ALWAYS MAINTAIN GOOD HYGIENE USE A POTHOLDER TO LIFT/HOLD HOT UTENSILS. THIS AVOIDS SCALDING AND ALSO PREVENTS ACCIDENTS. USE A SEPARATE SPOON TO TASTE THE FOOD. DO NOT USE THE LADLE OR OTHER FAMILY MEMBERS’ SPOON FOR NEVER LEAVE THE KITCHEN WHILE FOOD IS BEING COOKED. THERE IS A DANGER OF OVERCOOKING THE DISH AND STARTING A FIRE WHEN THE KITCHEN IS LEFT UNATTENDED. WASH USED UTENSILS WHILE WAITING FOR FOOD TO COOK. THIS SAVES TIME AND ALLOWS YOU TO ACCOMPLISH MORE IN A GIVEN PERIOD. KEEP CABINETS CLOSED TO PREVENT ACCIDENTS AND RODENTS FROM ENTERING IT. AVOID PLAYING WHILE COOKING. ASK ASSISTANCE FROM PARENTS/ GUARDIANS