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Unit 4 Review
Terms in this set (50)
Fruits that are small, juicy fruits with a thin skin
Fruit with a single hard seed, also called a pit or stone, and soft inner flesh covered by a tender, edible skin
Fruits that have a thick rind, or outer skin
Fruits with several small seeds and thick, firm flesh with a tender, edible skin
Fruits that have thick rind and think membrane separating inner flesh segments
Fruits that are grown in tropical and subtropical climates
The chemical reaction in which oxygen in the air reacts with a special protein in the fruit, turning it brown.
Why do you blanch fresh fruit?
It makes the fruit easier to peel
When are most fruits picked?
When they are mature, but still under ripe
What can happen to nutrients when cooking fruits?
There is a loss of nutrients
Define and list examples of Aromatic Vegetables
Vegetables such as onion, garlic, celery, and carrots, which add flavor and aroma to dishes.
__ __ __ __ __ __ vegetables are closest in nutrients, color and flavor to fresh vegetables.
Plants in the grass family cultivated for their fruits and seeds
Products, including whole-grain flour and whole-grain breakfast cereals, are made of the entire kernel and contain most of the original nutrients
One of the oldest cereal grains
An Italian word meaning "paste" that refers to dough made from flour and water
The starchy seed of plants grown in flooded fields in warm climates
Define Al dente
To cook so that the pasta is firm to the bite, rather than soft and mushy.
Define Leavened Bread
Bread made with a leavening agent, such as yeast or baking powder, which makes the bread rise.
Gives structure to baked goods
Helps develop gluten and make possible many of the physical and chemical changes that add structure and texture to baked goods
A substance that triggers a chemical reaction that makes a baked product grow larger, or rise
Adds richness and flavor to baked goods
Adds a sweet flavor and tenderness and helps with browning
Adds flavor, color, richness, tenderness, and creates an emulsion, binding liquids and fats in the recipe to keep batters from separating
Adds variety to baked goods
A protein in wheat flour that when combined with liquid creates an elastic and chewy substance.
What is Proofing?
The process by which you can test yeast.
What is a Hot Spot?
Crowded pans may create an area of concentrated heat that can cause uneven baking and browning.
A bread leavened by agents that allow speedy baking, such as air, steam, baking soda, and baking powder
A method of making quick breads in which liquid ingredients are lightly mixed into dry ingredients to create a batter with a slightly coarse yet tender texture.
A method of making a flaky layering where you cut solid fat into the dry ingredients before lightly mixing in the liquids.
To mix solid fat and flour using a pastry blender
To work dough with hands to combine ingredients and develop gluten
A bread leavened with a microscopic organism
The process where yeast, and the enzymes in yeast, produce alcohols and carbon dioxide gas by breaking down carbohydrates
A method of mixing yeast dough in which the yeast is first dissolved in warm water to activate growth
A method of mixing yeast dough in which dry yeast is combined with the dry ingredients and then with a liquid
To make slashes about ½ inch deep across the top of the bread
Example of Flower Vegetable
Example of Bulb Vegetable
Example of Tuber Vegetable
Example of Leaf Vegetable
Example of Stem Vegetable
Example of Fruit Vegetable
Example of Root Vegetable
Example of Seed Vegetable
Edible, outer layer of the kernel
Largest part of kernel
The seed that grows into a new plant