christopher l Teggatz*

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 Notes for a lecture on cooking*

 

 

Cooking methods

·         Cutting

·         Dicing

·         Slicing

·         Chopping

·         Shredding

·         Boiling

·         Blending

·         Steaming

·         Broiling

·         Simmering

·         Bar-b-queuing

·         Frying

·         Toasting

·         Stirring

 

 

Giving a recipe

1.      Generally you should introduce the recipe; tell what is special about it, why people enjoy it, etc. Is it a traditional food? Do people eat it at special times?

2.      List the ingredients first.

3.      Speak in the proper time order, and use time-order words, such as "first…, next…, and then…, finally," etc.

4.      Be sure to give very exact directions. This makes the difference between a good recipe and a bad one! For example: "Cook the meat for about 10 minutes, or until it is black around the edges." Another example: "Simmer the onions on low heat until they change to a clear color."

5.      We usually tell how to serve the dish at the end.

6.      We usually end a recipe by saying "Enjoy!"

 

 

 

Cooking tools

·         Cutting board

·         Measuring cup

·         Measuring spoon: teaspoon, table spoon

·         Grill

·         Oven

·         Burner

·         Microwave oven

·         Toaster

·         Grater

·         Wok

·         Knife: chopping knife, fruit knife, bread knife, etc.

·         Pot, pan

 

 

 

Other terms to know

·         Gourmet

·         Cuisine

·         Dough

·         Broth

·         Spice/seasoning --> to season

·         Spicy/mild/bland

·         Flavor

·         "to taste" example: "Add salt to taste."

·         Low heat, medium heat, high heat: "Simmer on low heat."

·         Ethnic food

·         Good for you/bad for you

 

 

 

Recipe for Fondue

Fondue is a traditional dish of Germany and Switzerland. It is very delicious on cold winder nights. This recipe is for a simple, traditional German fondue. It is a Teggatz family favorite.

 

Fondue can also be made with other cheeses, and with wines, though these recipes are slightly different.

 

Ingredients

·         Cheddar cheese

·         1/2 bottle of beer

·         Chicken broth

·         Dijon mustard

·         French bread

·         Flour

 

Directions

1.      Grate the cheese in a large bowl. Add about half a cup of flour and mix it, so that all the cheese is thinly coated with flour.

2.      Simmer the beer in a pan on low heat. Do not let it boil!

3.      Add a pinch of salt, and mustard to taste. Add a little bit of chicken broth, to taste.

4.      Slowly add the cheese, a handful at a time. Let all the cheese melt before you add more. Stir it regularly. If you add the cheese too quickly, it will form into clumps, and the fondue will be ruined. The mixture should be like a thick soup, but not too watery, or it will soak the bread too much.

5.      Toast the French bread.

6.      Serve the fondue with forks. Put the pot of fondue in the middle of the table with a candle under the pot to keep it warm. Break off pieces of bread and dip them with a fork into the pot.

7.      Enjoy!

 

 

 

www.teggatz.com l christopherteggatz@yahoo.com

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