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Flashcards

cooking unit two

Luke Deaton English 40 cards

cooking unit two

Cards in this deck (40)

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

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Luke Deaton
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