Food and Nutrition Unit 4 & 5 Terms
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Created by:
ramseys on May 29, 2009
Subjects:
Classes:
Food & Nutrition, Mrs. Gray, Food & Nutrition
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13 terms
Terms | Definitions |
|---|---|
Work center | section in a kitchen that has been designed around a specific activity |
Work triangle | imaginary triangle formed by the refrigerator, stove and sink; are the focal points of the major work centers in a kitchen |
Combination oven | an oven that can do two types of cooking, such as conventional and convection |
Convection cooking | method of cooking in which foods are baked or roasted in a stream of heated air |
Convection oven | an oven that uses a fan to circulate hot air over food |
Energy guide | a yellow tag that is displayed on an all newly purchased major appliances which shows an estimated, yearly energy usage for the product |
Hot spots | areas of food that during cooking reach a higher temperature than surrounding areas due to receiving a greater concentration of energy |
Service contract | repair and maintenance insurance purchased to cover a product for a specific length of time |
Standing time | the time during which foods finish cooking by internal heat after being removed from the cooking appliance |
Warranty | a written promise by a manufacturer that a product will meet specified standards of performance |
Microwave oven | a cooking device which uses invisible waves of energy that cause water molecules to rub against each other and produce heat which cooks the foods |
Wave patterns | the repeated cycle in which energy in a microwave oven is emitted by the magnetron tube |
Combination oven | an oven that can do two types of cooking, such as conventional and convection |
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