2.05-PROCEDURES, EQUIPMENT & COOKING METHODS IN FOOD PREP

20 terms by wendy-alvarado 

Ready to study?
Start with Flashcards

Create a new folder

Advertisement Upgrade to remove ads

Cleaning Procedures

The step taken to ensure sanitation in the kitchen.

Coagulate

Components that react with another substance or temperature change to form single substance. Ex// proteins react with heat to form scum on milk.

Conduction

Foods heated or cooked through direct contact with the heat. Ex// corn heated in a saucepan on top of the stove.

Convection

The heat process by which a fan circulates the heat to shorten cooking time. Used in baking and roasting in the oven

Cooking terms

Directions in a recipe that explain the steps needed to complete the cooking process when preparing food.

cultured milk products

Milk products that have acid added to change flavor and consistency of milk to create a new food product. Ex- yogurt, sour cream buttermilk

curdle

Clumps that form in milk products when heated at too high temperature.

cutting terms

Directions in a recipe that explain the steps needed to cut the ingredients to prepare a particular food.

Density

The volume of an ingredient in a specific amount of space. Lower density foods cook quicker than density foods. Ex/ ground meat cooks quicker than roast.

Dried beans

This are dry beans , frijoles que necesitan que hablandar para ablandarse.

flatware

utensils, as knives, forks, and spoons, used at the table for serving and eating food. (silverware)

granulated

Refers to white sugar that has the texture of loose sand.

high quality

Characteristics of products that meet or exceed minimum requirements for a given product

homogenized

A substance that has been mechanically mixed to prevent separation of solids and liquids such as milk.

kefir

Fermented milk similar in taste to yogurt, popular in Middle Eastern cuisine

kitchen centers

Areas in the kitchen where particular activity occurs such as the cooking and serving center, cleaning center, food storage and preparation centers.

leavening agent

An ingredient that causes a baked product to rise. Ex/ yeast, steam, baking soda, baking powder.

linens

The various cloths used in preparation foods, cleaning eating ex/ dish towels, dish rags, napkins

measuring terms

Directions used to convey the amounts of ingredients in a recipe and/ or procedures and equipment required to accomplish measuring.

milk scum

This is when the milk has the little bubbles when is heated in an uncovered pan.

Please allow access to your computer’s microphone to use Voice Recording.

Having trouble? Click here for help.

We can’t access your microphone!

Click the icon above to update your browser permissions above and try again

Example:

Reload the page to try again!

Reload

Press Cmd-0 to reset your zoom

Press Ctrl-0 to reset your zoom

It looks like your browser might be zoomed in or out. Your browser needs to be zoomed to a normal size to record audio.

Please upgrade Flash or install Chrome
to use Voice Recording.

For more help, see our troubleshooting page.

Your microphone is muted

For help fixing this issue, see this FAQ.

Star this term

You can study starred terms together

NEW! Voice Recording

Create Set