Flashcards
unit three cooking
Cards in this deck (41)
- 1RA ArcingRA
Sparks caused by metal being placed in the microwave - 2RA BakeRA
Cooking food uncovered in the oven. - 3RA Balanced MealRA
A variety of foods served together that provide proper nutrition to stay healthy. - 4RA beatRA
To mix ingredients vigorously so that air is introduced into them. - 5RA BlenderRA
Equipment with a base, container and blades to cut/liquefy foods. - 6RA BoilRA
To heat a liquid at high temperature so that bubbles rise continuously to the surface and break. - 7RA BurnerRA
Heat that flows thru coils to cook foods on top of stove. - 8RA ChopRA
Cut food into small pieces - 9RA CreamRA
To beat shortening or another fat with sugar until the mixture is light and fluffy. - 10RA Cut InRA
To mix a solid fat with a dry ingredient using a cutting motion. - 11RA Dice/CutRA
To cut into very small squares of even size. - 12RA Dietary GuidelinesRA
Science based recommendations developed by USDA and Health and Human Services that urge people to form healthful diet and activity habits. - 13RA Dry/Measuring CupsRA
Used to measure dry ingredients and solid foods. - 14RA Eating PatternRA
Food choices for meals and snacks over the course of a day. - 15RA Expiration DateRA
The last day a food should be eaten. - 16RA flatwareRA
knife, fork and teaspoon. - 17RA Food & Drug Administration (FDA)RA
Ensures the safety of foods excluding meat, poultry and eggs. - 18RA Generic BrandRA
Plainly labeled, unadvertised product; not a name brand. - 19RA Grate/ShredRA
To cut into fine pieces using a grater. - 20RA KneadRA
To use the heels of your hand to press dough down and away from your body. - 21RA LegumesRA
Dried beans and peas. - 22RA LevelRA
Drag a straight edge spatula over dry measuring cups/spoons - 23RA Liquid Measuring CupsRA
A see-through measuring with a spout used to measure liquids - 24RA Measuring spoonsRA
Used to measure both liquid and dry ingredients - 25Ra Microwave Standing timeRA
Time right after cooking in microwave where heat inside food causes it to finish cooking. - 26RA Mix/BlendRA
To thoroughly combine two or more ingredients until the mixture has a uniform appearance. - 27RA National Name BrandRA
A nationally distributed and marketed product. - 28RA Nutrient Dense FoodRA
Food that provides fairly large amounts of vitamins and minerals compared to the number of calories it supplies. - 29RA Pare/peelRA
To remove the skin from fruit and vegetables. - 30RA Place Setting/CoverRA
The arrangement of tableware that each person will need for a meal. - 31RA RecycleRA
An item which is adapted to a new use and can be used again. - 32RA Renewable ResourcesRA
Any Natural resource that can be replenished naturally over time. - 33RA SautéRA
To cook small pieces of food in a small amount of fat over low-medium heat. - 34RA Sell or Pull DateRA
The last day a food should be sold. - 35RA SiftRA
To put through a wire strainer or "sifter" to add air or remove lumps - 36RA SimmerRA
To heat liquid to a temperature just below the boiling point. - 37RA SoftenedRA
bring butter, margarine or cream cheese to room temperature - 38RA Solid FatsRA
Butter, margarine, shortening. - 39RA SteamRA
A method of cooking food over a small amount of boiling water in a pan. - 40RA Unit PriceRA
The price per unit of an item. - 41RA United States Dept. Of Agriculture (USDA)RA
Agency that enforces standards for the quality and wholesomeness of meat, poultry and eggs.
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- Flashcards on unit three cooking, created by swarm18rta on 15/09/2015.
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- swarm18rta
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