home ec midterm
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Created by:
oliviaclaire6 on December 15, 2011
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100 terms
Terms | Definitions |
|---|---|
 marinate | soak in an acid oil mixture |
| blanch | to put a food in boiling water and then in cold |
| cube | to cut into squares |
| pare | to cut a very thin layer of peel from fruits or vegtables |
| reduce | to cook a liquid until some of the moisture evaporates and becomes concentrated |
| score | to make very thin cuts in the surface of food |
| mince | to cut food into the smallest possible pieces |
| scald | to heat a liquid to the simmering point |
| knead | to work dough with the hands |
| rehydrate | to soak dried food to replace the water lost in drying |
| reconstitute | to add water to a concentrated food; return to its natural state |
| flake | to break up into small pieces with a fork |
| dredge | to roll or sprinkle with a dry ingrediant |
| yield | number of servings |
| 5T plus 1t | 1/3 cup equals__ |
| 4 qts. or 16 cups | 1 gallon equals ___ |
| 16 oz. | 1 cup equals_____ |
| 2 cups | 1 pint equals_____ |
| 16 oz. | 1 pound equals_____ |
| 12 items | 1 dozn equals______ |
| 3 t | 1T equals_____ |
| double boiler | to keep things from burning |
| colander | keeps the good solids |
| rubber scraper | clean sides of bowls and utinsels |
| ladle | dipping hot liquids from a pan |
| pastry blender | cutting shortening into flour |
| whisk | to stir light batters |
| strainer | keeps the bad liquids |
| pairing knife | peel or chop |
| straight edge spatula | leveling or smoothing |
| tongs | used to grip and lift hot,bulky food without pearcing |
| baster | suctioning up juices for basting |
| grater | shreds or grates |
| flour sifter | to remove lumps fromn flour |
| bread knife | serrated edge to not smush bread |
| one | number of cookie sheets baked at a time |
| on a wire rack | where to cool cookies |
| in the middle | where in oven to bake cookies |
| in an airtight container | where to store cookies |
| 12 | average number of cookies on a sheet |
| Bar cookies | batter poured, baked in a pan, and thin cut |
| drop cookies | dough dropped onto a cookie sheet |
| pressed cookies | dough is pushed through a cookie press |
| rolled or cut out cookies | dough is rolled, cut out, then baked on a cookie sheet |
| fridge or chilled cookies | dough shaped into a roll, chilled, sliced, and baked |
| molded cookie | dough shaped with hand into circles |
| all but rolled and pressed | what type of cookies are c.c. |
| bar | what type of cookies are lemon bars |
| rolled | what type of cookies are christmas cookies |
| molded | what type of cookies are snickerdoodles |
| rolled | what type of cookies are gingerbread men |
| pressed | what type of cookies are SPRITZ |
| batter | flour mixture thin enough to be poured or dropped from the mixing bowl |
| dough | less liquid flour mixture that is thick enough to be kneaded |
| muffin method | used for pour or drop batters using liquid fat ex. pancakes, muffins |
| biscuit method | used for making biscuits with solid fat |
| baking soda, baking powder, and eggs | quick bread leaveners |
| biscuits | quick bread made with soft dough |
| pancakes | quick bread example made from pour batter |
| muffins | quick bread made from drop batters |
| overmixing | cause of tunnels in muffins |
| processed meat | meat with some treatment other than just cutting |
| mutton | meat from an older sheep |
| variety meats | heart, liver,kidney,lungs |
| trichinosis | illness caused by tiny worms found in pork |
| marbling | fat flecks throughout meat |
| collagen | white,thin connective tissue |
| elastin | thick, yellowish white connective tissue |
| cured | meat treated with ingrediants such as salt, nitrites, or sugar |
| prime | the top USDA meat |
| rare | meat cooked until the outside and crisp, but inside is just slightly cooked |
| veal | meat from immature cattle |
| au jus | roast beefr served in seasoned, natural meat dipping |
| extender | textured vegetable protein added to hamburger to make more servings |
| lamb | meat from sheep under one year of age |
| sausage | finely chopped ground meat blended with seasonings and often stuffed into a casing |
| stir fry | method of cooking developed in the orient in which thin slices of meat are fried quickly in a small amount of hot fat |
| pork | meat from a young hog |
| internal temperature | amount of heat inside a piece of meat as it cooks |
| grinding | mechanical method of tenderizing meats |
| braise | moist heat cooking method |
| muscle | meat is mostly this type of tissue |
| egg grades | AA,A,B |
| yolk | cholestrol in egg parts |
| low temperature | egg cooking temperature |
| cold temp. | best temp. to seperate an egg |
| room temp. | best temp. to beat an egg |
| too high of a heat | cause of egg yolk discoloration |
| breed of chicken | shell color indication |
| makes eggs whiter and fluffier | purpose of milk in scrambed eggs |
| easier to peel | why hard cooked eggs are cooled in cold water |
| weight in ounces | how egg sizes are determined |
| weeping | layer of liquid formed between meringue and filling |
| shirred eggs | baked eggs |
| scrambled eggs | mixed eggs in a bowl with milk in seasoning cooked on a pan |
| fried eggs | eggs cooked with fat without scrambling them |
| egg substitues | combing egg whites with ingredients that take the place of the yolk |
| omelet | prepared like scrambled eggs but cooked like a pancake |
| meringue | made by beating sugar and flavoring into egg whites and baking them |
| protein | egg nutrients |
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