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EAT SMART - UT Extension | UT Extension

SP732. EAT. SMART . Get Your Family to the Table Cooking basics EAT SMART Expanded Food and Nutrition Program Starting with the basics : Food, Equipment and Knowledge Cooking basics : Introduction This publication provides information you may find helpful when you prepare recipes. Kitchen equipment (page 2). Measuring (page 3). Measurement equivalents (page 4). Recipe preparation steps (page 5). Cooking terms (pages 6-7). Ingredient substitutions (pages 8-11). Trimming the fat from our diets (pages 12-14). Healthy cooking tips (page 15). Cooking with herbs, spices and seasonings (pages 16-18). Seasoning your food with less salt (page 19).

reach the surface. Steam: To cook over boiling water. Stir fry: A method of cooking in which vegetables are fried quickly to a crisp-tender state while stirring constantly. Stock: Water in which vegetable(s) or meat has been cooked. Stock liquid should be stored in the refrigerator. Starting with the Basics: Food, Equipment and Knowledge

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