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Unit 2 Study Set
Terms in this set (57)
What does a well written recipe begins with?
List of ingredients
The amount or the number of servings that the recipe makes
A different way of measuring the same amount of product
What is the equivalent of 1 cup in ounces?
If you need to reduce the yield in a recipe, you would __ __ __ __ __ __ the recipe ingredients.
If you need to increase the yield of a recipe, you would __ __ __ __ __ __ __ __ the recipe ingredients.
List an example of an ingredient substation
Dried herbs instead of fresh
What utensil should be used to measure milk?
Liquid measuring cups
Describe how to accurately measure a liquid ingredient:
Place cup on level surface, pour in liquid, get down at eye level to check amount and adjust accordingly until liquid is at desired amount
List 4 ingredients that should be measured with a dry measuring cup
Mayonnaise, peanut butter, flour and brown sugar
Describe how to properly measure dry ingredients, such as flour and granulated sugar:
Fill measuring cup with ingredient (not packing down), not holding over mixing bowl, level off with straight edge spatula then add to mixing bowl
Measuring spoons are used for dry and liquid amounts under ______ cup.
Describe information pertaining to measuring "dash and pinch" amounts:
Typically used with an herb, spice or other seasoning. Measured as the amount that can be held between thumb and finger. Smaller amount that what would be measured in a liquid or dry measuring cup
In what ways can solid fats be measured?
Stick method, dry-measure method and water displacement method
What forms can the "stick method" of measuring solid fats be used on?
For fat that comes in ¼ pound sticks. On fat such as butter, shortening or margarine. For fat that comes in a wrapper marked in tablespoons and fractions of a cup
When using a scale to measure ingredients, what must you always do to the scale to ensure proper measurement?
To chop finely
To cut food into pieces about ½ inch on each side
To cut off a very thin layer of peel with a paring knife or peeler
To cut food into small irregular pieces
To make straight, shallow cuts; helps to tenderize meat and let sauces sink in
To cut into large, thin pieces; using a sawing motion while pressing knife down gently
To cut food into very thin strips
To cut food into pieces about 1/8 to ¼ inch on each side
To mix thoroughly and add air to foods
To beat ingredients, such as butter and sugar, until soft and creamy
To combine solid fats with dry ingredients, such as flour and butter
To gently mix a light, fluffy mixture into a heavier one
To mix with a spoon or a wire whisk in a circular motion
To mix ingredients, such as salad greens and dressing, by tumbling with tongs or large spoon and fork
To beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy
To work a dough to blend ingredients and make it smooth and springy
To coat food heavily with flour, breadcrumbs or cornmeal
To pour liquid over food as it cooks
To heat sugars on the surface of foods until they liquefy and darken in color
Add flavor to a food by soaking in a cold, seasoned liquid
Heat liquid to just below the boiling point
To dip food briefly into boiling water, then into cold water to stop the cooking process
To remove the center of a fruit or vegetable
To loosen flavorful food particles in a pan after food has been browned
To add flavorings such as salt, pepper and herbs to food before, during and after cooking
To finish cooking blanched foods in a syrup of water, sugar and butter
To simmer a mixture in order to evaporate the liquid and intensify the flavor
To heat liquid to just below the boiling point
To separate solid particles from a liquid by pouring mixture through a strainer or sieve
The method of transferring heat by direct contact
The method of transferring heat through the movement of molecules in air or liquid
A method of transferring heat as waves of energy
Define Maillard browning:
A chemical reaction between certain sugars and proteins that brown roasted, fried or baked foods that adds flavor and color
List the Moist-Heat Cooking Methods:
Boiling, Simmering,Poaching, Steaming, Pressure-Cooking, Braising, Stewing
List the Cooking in Fat Methods:
Frying, Sautéing, Pan-Broiling,Deep-Fat Frying, Stir-Frying
List the Dry-heat Cooking Methods:
Roasting, Baking, Broiling, Grilling
What are the benefits of covering food when microwaving?
Keeps food from splattering, retains moisture and cooks more evenly