Bell work
Culinary Essentials
Week 1
• Bake-to cook by dry heat in an oven. When
applied to meats and poultry, this cooking
method is called roasting.
• Batter-thin mixture of flour & water that can
be poured into a pan or onto a griddle.
• Blend-to combine 2 or more ingredients
thoroughly until they seem to be one
Week 2
• Boil-to cook in liquid that is heated until
bubbles rise to the surface and break.
• Braise-to brown meat in a small amount of fat,
then cook slowly in a covered container with a
small amount of liquid.
• Brown- to give a cooked surface to a
food(such as meat) by applying high heat.
Week 3
• Cream-to work one or more foods until soft
and creamy.
• Core-to remove the seeded, inner portion of a
fruit.
• Chop-to cut into small pieces with a sharp
knife or scissors.
Week 4
• Dough-thick mixture of flour and water that
can be rolled, kneaded or dropped from a
spoon.
• Drizzle-to pour a light amount, from a spoon,
over food.
• Fry-to cook in heated fat.
Week 5
• Cut-in-To work fat into dry ingredients with a
pastry blender, 2 knives or a fork.
• Dice-to cut into tiny cubes.
• Knead-To mix using a pressing motion and
also folding and stretching.
• Dough-Thick mixture of flour and water that
can be rolled, kneaded, or dropped from a
spoon.
Week 6
• Grate-rub foods against grater to divide into
small pieces.
• Mince-to cut or chop into very small pieces.
• Cube-to cut evenly shaped pieces which are
equal on all sides.
• Marinate-to allow food to stand in an oil and
acid mixture to add flavor to tenderize.
Week 7
• Roux-a mixture of melted fat and flour used to
make gravy or white sauce.
• Sauté-to cook in a small amount of fat.
Week 8
• Scald-to bring to a temperature just below
boiling so that tiny bubbles form at the edge
of the pan.
• Reconstitute-to restore a former condition by
adding water.
Week 9
• Simmer-to cook in a liquid below the boiling
point. Bubbles before reaching the surface.
• Steam-to cook in steam, with our without
pressure.
• Stir-to mix in a circular motion.
• Stir-fry-to cook quickly in a small amount of
hot fat, stirring constantly.
Week 10
• Toss-to mix ingredients by lifting and dropping
with a spoon or a fork.
• Whip-to beat rapidly to add air.
• Convenience food-foods that are already
prepared to save you time.
• Convenience Equipment-equipment that
makes preparing food easier and is not
standard in every home.
Week 11
• Dredge-to lightly coat food to be fried, as with
flour, cornmeal, or breadcrumbs. This coating
helps brown the food.
• Julienne-foods that have been cut into thin,
matchstick strips.
• Flute-to press a decorative pattern into the
raised edge of a pie crust.
• Pare-To cut off the outer covering or skin with
a knife.
Week 12
• Shred-to rub large food across a surface to
break into smaller pieces.
• Mix-to combine 2 ingredients by stirring or in
anyway that makes 2 or more foods appear as
1.
• Drain-to pour off liquid or fat from food with
the used of colander.
• Whisk-to beat ingredients together using a
wire whisk until they are well blended.
Week 13
• 3 day week
• No bellwork!
Week 14
• Sift-to mix flour with air.
• Sear-to brown surface of meat quickly with
intense heat.
Week 15
Week 16
Week 17
Week 18
Week 19