1. Kansas State University
  2. »K-State Research and Extension
  3. »KSRE Tuesday Letter
  4. »Cooking Basics - Basic Cooking Terms

KSRE Tuesday Letter

Other publications

K-State Research and Extension
123 Umberger Hall
Manhattan, KS 66506-3401
785-532-5820
srobinso@k-state.edu

June 16, 2020

Cooking Basics - Basic Cooking Terms

Submitted by Tandy Rundus

More Cooking Basics!

Our KSRE Survey of the public showed a renewed interest in cooking and a need for basic cooking guides. The Nutrition Food Safety and Health PFT is working to respond to this request with a series entitled Cooking Basics.

Cooking Basics – Basic Cooking Terms was compiled by Lisa Martin, MPH, RD, LD, County Extension Agent, Expanded Food and Nutrition Education Program, K-State Research & Extension-Shawnee County, and is currently available on TEAMS - KSRE Resources, the Nutrition Food Safety and Health channel -->Files -->Cooking Basics.

How is this Fact Sheet useful? When clients learn basic cooking terms, they are able to follow recipes more accurately and expand the range of healthful foods they can prepare.

Future fact sheets are in the works to cover:

Cooking Basics: Reducing a Recipe (this will also include safe cooking temperatures) 

Cooking Basics: Kitchen Tools and Tool Substitutions

Cooking Basics: Recipes as Roadmaps

Here is the Bookstore link to this week's fact sheet: https://bookstore.ksre.ksu.edu/Item.aspx?catId=390&pubId=22720.