FITB - Nutrition
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16 terms
Terms | Definitions |
|---|---|
 two hours | to help prevent bacterial growth, do not leave perishable food out longer than this |
| 165 degrees | the internal temperature to reheat leftovers to |
| 8 grams | the amount of fat in an 8 oz glass of milk |
| shirred egg | baked egg |
| USDA | government grade shield that proves eggs have been federally inspected |
| Heimlich maneuver | first aid technique used to dislodge food when someone is choking |
| cut | a particular part of meat, poultry or fish that is edible and sold commercially |
| grain | the lengthwise direction of muscle cells of a piece of meat |
| capon | desexed rooster under 10 months of age |
| fillet | boneless sides of fish cut lengthwise away from the bone |
| 160 degrees | a piece of meat is done when the internal temperature is this |
| opaque | fish is done when its flesh turns this |
| rise | leavening agents are the ingredients that make baked products do this |
| gluten | the protein that give bread dough its elasticity |
| carbon dioxide | bubbles in bread dough are formed by this given off by the yeast |
| quiche | an example of a savory pie |
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