Food and Nutrition Unit 4 & 5 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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13 terms