Flashcards
Unit 2 Flashcards
Flashcards do conjunto (41)
- 1ArcingSparks caused by putting microwaving metal
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- 3Balanced MealA variety of foods that provide proper nutrition
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- 4BeatTo mix air vigorously into a mixture
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- 5BlenderA tool with a base, container and blades to cut/liquefy food
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- 6BoilTo heat a liquid at a high temperature until bubbles rise and break on the surface
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- 7BurnerHeat travels through coils to cook food
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- 8ChopTo cut food into small pieces
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- 9CreamTo beat shortening or another fat into sugar until it is light and fluffy
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- 10Cut InTo mix solid fat with a dry ingredient using a cutting motion
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- 11Dice/CutTo cut food into uniform cubes
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- 12Dietary GuidelinesScience-based recommendations from USDA and HHS that urge people to live a healthier, more active lifestyle
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- 13Dry Measuring CupsUsed to measure dry ingredients/solid food
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- 14Eating PatternFood choices made over the course of a day
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- 15Expiration DateThe last day a food should be eaten
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- 16FlatwareFork, knife, teaspoon
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- 17FDAEnsures safety of food excluding meat, eggs, and poultry
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- 18Generic BrandNot a name brand
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- 19GrateTo cut finely into pieces using a grater
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- 20KneadTo press dough using the heels of your hands
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- 21LegumesDry peas/beans
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- 22LevelDrag a straight-edge spatula over a measuring cup
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- 23Liquid Measuring CupTransparent cup with a spout for measuring liquids
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- 24Measuring SpoonsUsed to measure small amounts of liquids/dry ingredients
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- 25Microwave Standing TimeTime right after cooking where heat causes food to continue to cook
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- 26Mix/BlendTo combine ingredients until the mixture has a uniform appearance
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- 27National Name BrandA name brand product sold across the nation
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- 28Nutrient Dense FoodFood that provides large amounts of nutrients to calories
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- 29Pare/PeelTo remove the skin from a fruit/veggie
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- 30Place SettingWhere utensils should be set on a table
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- 31RecycleAn item that is adapted to a new use
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- 32Renewable ResourcesResources that can be replenished quickly
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- 33SautéCooking small pieces of food over low-medium heat with a small amount of fat
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- 34Sell/Pull DateDate at which food should last be sold
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- 35SiftTo shake or pull through a wire strainer to add air/remove lumps
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- 36SimmerTo heat liquid just below boiling point
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- 37SoftenedTo bring butter, margarine or cream cheese to room temperature
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- 38Solid FatsButter, margarine, shortening
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- 39SteamCooking food over the boiling water in a pan
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- 40Unit PricePrice per unit on an item
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- 41USDAAgency that enforces standards for the quality and wholesomeness of meat, poultry and eggs
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