F2F Class Notes (Jesse)

https://www.studential.com/university/student-cooking/cooking-methods

Vocabulary

draw a picture – have a clear picture of the project

ice 
texture = smooth
flavor = nothing
taste = water / nothing
smell = nothing
temperature = cold
cooking method = none

Beijing duck
texture = soft / crispy
flavor = duck
taste = sweet / salty
smell = strong duck smell
temperature = hot / warm
cooking method = roasted

red braised pork belly
texture = soft / like jelly
flavor = meat / soy sauce / wine
taste = sweet
smell = strong pork smell
temperature = hot / warm
cooking method = braised (fried and then stewed)

croissant (pastry)
texture = soft / fluffy
flavor = bread
taste = bread
smell = bread / fresh
temperature = room
cooking method = baked

dough – uncooked bread

fry – a little oil
deep fry – under the oil
stir fry – fast cooking with oil

bake – use an oven

taste = salty / sweet / spicy / bitter
flavor = label / like sth
eg. the ice cream is chocolate flavor

Pronunciation

Skype – skaiiip

compete – eee
complete – pleee

project – pronounce the full word “pro jekkkttt“