Karteikarten
cooking unit two
Karten in diesem Stapel (40)
- 1Arcing Sparks caused by metal being placed in the microwave LD
- 2Bake Cooking food uncovered in the oven. LD
- 3Balanced Meal A variety of foods served together that provide proper nutrition to stay healthy. LD
- 4Beat To mix ingredients vigorously so that air is introduced into them. LD
- 5Blender Equipment with a base, container and blades to cut/liquefy foods. LD
- 6Boil To heat a liquid at high temperature so that bubbles rise continuously to the surface and break. LD
- 7Burner Heat that flows thru coils to cook foods on top of stove. LD
- 8Chop Cut food into small pieces LD
- 9Cream To beat shortening or another fat with sugar until the mixture is light and fluffy. LD
- 10Cut In To mix a solid fat with a dry ingredient using a cutting motion. LD
- 11Dice/Cut To cut into very small squares of even size. LD
- 12Dietary Guidelines Science based recommendations developed by USDA and Health and Human Services that urge people to form healthful diet and activity habits. LD
- 13Dry/Measuring Cups Used to measure dry ingredients and solid foods. LD
- 14Eating Pattern Food choices for meals and snacks over the course of a day. LD
- 15Expiration Date The last day a food should be eaten. LD
- 16Flatware A knife, fork and teaspoon. LD
- 17Food & Drug Administration (FDA) Ensures the safety of foods excluding meat, poultry and eggs. LD
- 18Generic Brand Plainly labeled, unadvertised product; not a name brand. LD
- 19Grate/Shred To cut into fine pieces using a grater. LD
- 20Knead To use the heels of your hand to press dough down and away from your body. LD
- 21Level Drag a straight edge spatula over dry measuring cups/spoons LD
- 22Liquid Measuring Cups A see-through measuring with a spout used to measure liquids LD
- 23Measuring spoons Used to measure both liquid and dry ingredients LD
- 24Microwave Standing time Time right after cooking in microwave where heat inside food causes it to finish cooking. LD
- 25Mix/Blend To thoroughly combine two or more ingredients until the mixture has a uniform appearance. LD
- 26National Name Brand A nationally distributed and marketed product. LD
- 27Nutrient Dense Food Food that provides fairly large amounts of vitamins and minerals compared to the number of calories it supplies. LD
- 28Pare/Peel To remove the skin from fruit and vegetables. LD
- 29Place Setting/Cover The arrangement of tableware that each person will need for a meal. LD
- 30Recycle An item which is adapted to a new use and can be used again. LD
- 31Renewable Resources Any Natural resource that can be replenished naturally over time. LD
- 32Sauté To cook small pieces of food in a small amount of fat over low-medium heat. LD
- 33Sell or Pull Date The last day a food should be sold. LD
- 34Sift To put through a wire strainer or "sifter" to add air or remove lumps LD
- 35Simmer To heat liquid to a temperature just below the boiling point. LD
- 36Softened bring butter, margarine or cream cheese to room temperature LD
- 37Solid Fats Butter, margarine, shortening. LD
- 38Steam A method of cooking food over a small amount of boiling water in a pan. LD
- 39Unit Price The price per unit of an item. LD
- 40United States Dept. Of Agriculture (USDA) Agency that enforces standards for the quality and wholesomeness of meat, poultry and eggs. LD
