Flashcards
unit 2
Flashcards do conjunto (41)
- 1Arcing PNsparks caused by metal being placed in the microwave
- 2Bake PNcooking food uncovered in the oven
- 3Balanced Meal PNa variety of foods served together that provide proper nutrition to stay healthy
- 4Beat PNto mix ingredients vigorously so that air is introduced into them
- 5Blender PNequipment with a base, container and blades to cut/liquefy foods
- 6Boil PNto heat a liquid at high temperature so that bubbles rise continuously to the surface and break
- 7Burner PNheat that flows thru coils to cook foods on top of stove
- 8Chop PNcut food into small pieces
- 9Cream PNto beat shortening or another fat with sugar until the mixture is light and fluffy
- 10Cut In PNTo mix a solid fat with a dry ingredient using a cutting motion
- 11Dice/Cut PNto cut into very small squares of even size
- 12Dietary Guidelines PNscience based recommendations developed by USDA and Health and Human Services that urge people to form healthful diet and activity habits
- 13Dry/Measuring Cups PNused to measure dry ingredients and solid foods
- 14Eating Pattern PNfood choices for meals and snacks over the course of a day
- 15Expiration Date PNthe last day a food should be eaten
- 16Flatware PNa knife, fork and teaspoon
- 17Food & Drug Administration (FDA) PNensures the safety of foods excluding meat, poultry and eggs
- 18Generic Brand PNplainly labeled, unadvertised product; not a name brand
- 19Grate/Shred PNto cut into fine pieces using a grater
- 20Knead PNto use the heels of your hand to press dough down and away from your body
- 21Legumes PNdried beans and peas
- 22Level PNdrag a straight edge spatula over dry measuring cups/spoons
- 23Liquid Measuring Cups PNa see-through measuring with a spout used to measure liquids
- 24Measuring spoons PNused to measure both liquid and dry ingredients
- 25Microwave Standing time PNtime right after cooking in microwave where heat inside food causes it to finish cooking
- 26Mix/Blend PNto thoroughly combine two or more ingredients until the mixture has a uniform appearance
- 27National Name Brand PNa nationally distributed and marketed product
- 28Nutrient Dense Food PNfood that provides fairly large amounts of vitamins and minerals compared to the number of calories it supplies
- 29Pare/Peel PNto remove the skin from fruit and vegetables
- 30Place Setting/Cover PNthe arrangement of tableware that each person will need for a meal
- 31Recycle PNan item which is adapted to a new use and can be used again
- 32Renewable Resources PNany Natural resource that can be replenished naturally over time
- 33Sauté PNto cook small pieces of food in a small amount of fat over low-medium heat
- 34Sell or Pull Date PNthe last day a food should be sold
- 35Sift PNto put through a wire strainer or "sifter" to add air or remove lumps
- 36Simmer PNto heat liquid to a temperature just below the boiling point
- 37Softened PNbring butter, margarine or cream cheese to room temperature
- 38Solid Fats PNbutter, margarine, shortening
- 39Steam PNa method of cooking food over a small amount of boiling water in a pan
- 40Unit Price PNthe price per unit of an item
- 41United States Dept. Of Agriculture (USDA) PNagency that enforces standards for the quality and wholesomeness of meat, poultry and eggs
Informações
- Descrição
- FlashCards sobre unit 2, criado por Peytonn em 15-09-2015.
- Criado por
- Peytonn
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