1 0 | | 11 THE UCB COOKBOOK Basic knife skills • Dicing Small, even cubes - perfect for onions, carrots and potatoes • Chopping Rough, uneven pieces - fine for garlic, herbs and quick cooking • Slicing Thin, even cuts - great for onions in stir-fries • Keep your fingers curved when holding food and cut away from your body ESSENTIAL TECHNIQUES AND TIPS Key cooking terms you’ll see • Sauté Cook quickly in a little oil over a medium-high heat • Simmer Gentle bubbling, not a rolling boil • Marinate Let ingredients soak in spices/sauce to absorb flavours • Season to taste Add salt, pepper or spices until it tastes right to you • Cook until tender When you can easily pierce with a fork Temperature guide • Low heat 1-3 on your hob (gentle simmering) • Medium heat 4-6 on your hob (most general cooking) • High heat 7-9 on your hob (boiling water, searing meat) • Oven temperatures Most recipes use 180°C (160°C fan) as standard MEASUREMENTS AND CONVERSIONS Weight conversions • 1kg = 1000g = 2.2 lbs • 500g = 1.1 lbs • 250g = 9 oz • 100g = 3.5 oz Volume conversions • 1 cup = 240ml = 8 fl oz • ½ cup = 120ml = 4 fl oz • 1 tablespoon (tbsp) = 15ml • 1 teaspoon (tsp) = 5ml • 1 litre = 1000ml = 4 cups (roughly) Handy measurements • 1 medium onion = 150g • 1 garlic clove = 3g • 1 lemon (juiced) = 30ml • 1 tin of tomatoes = 400g • 1 tin of coconut milk = 400ml Temperature conversions • 180°C = 350°F = Gas Mark 4 • 200°C = 400°F = Gas Mark 6 • 220°C = 425°F = Gas Mark 7 No scales? No problem! • 1 cup of rice = 200g • 1 cup of flour = 125g • 1 tablespoon of oil = 15g • A ‘pinch’ = about ⅛ teaspoon
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