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114 terms

mrs. savant's home ec. midterm

STUDY
PLAY
use dry measuring cup, then level it as best you can
correctly measure chocolate chips
use a liquid/dry measuring cup/spoon, pack if dry, then level
correctly measure butter
use dry measuring cup/spoon, pack, then level
correctly measure brown sugar
use dry measuring cup/spoon, then level
correctly measure flour
use liquid measuring cup/spoon, eye level
correctly measure milk
use dry measuring cup/spoon, level
correctly measure salt
use liquid measuring spoon, eye level
correctly measure syrup
use dry measuring spoon, pack, then level
correctly measure peanut butter
5T, 1t
1/3=__T+__t
4
1gal=__qt
16
1gal=__c
8
1c=__oz
2
1pt=__c
16
1lb=__oz
16
1c=__T
3
1T=__t
marinate
to soak in an acid-oil mixture
blanch
to put a food in boiling water, then into cold water
cube
to cut into small squares
pare
to remove the outer covering
reduce
to cook a liquid until some of the moisture evaporates and the liquid becomes more concentrated
score
to make very thin, straight cuts on the surface of food
mince
to cut food into the smallest possible pieces
scald
to heat a liquid to the simmering point
knead
towork dough with the hands
rehydrate
to soak or cook dried food in order to replace the water lost
reconstitute
to add water to a concentrated food to return in to its natural state
flake
to break up into small pieces with a fork
dredge
to roll, or sprinkle,with a dry ingredient
yield
the # of servings or pieces that will result from a recipe
1/4t, 1/2t, 1t, 1T
sizes of measuring spoons
1/4c, 1/3c, 1/2c, 1c,
sizes of dry measuring cups
double boiler
used for heating foods that burn easily over direct heat
colander
used for draining liquid form food
rubber scraper
used for removing food from spoons, sides of bowls, and pans
ladle
used for diping liquids such as soup or stew from a pan to a bowl or cup
pastry blender
used for cutting shortening into dry pastry ingredients
whisk
used for beating and blending
strainer
used for removing unwanted parts, such as seeds
paring knife
used for cleaning and paring foods and cutting fruits and vegetables
straight-edge spatula
used for leveling off dry ingredients when measuring; spreading frosting on cakes
tongs
used for lifting and turning hot foods
baster
used for basting foods with liquid
grater
used for grating, shreding, or slicing vegetables and cheese
flour sifter
used for sifting and adding air to flour and other dry ingradients
bread knife
used for cutting bread or cake w/o crushing it
1
# of sheets baked at one time
on a wire/cooling rack
cooling cookies
in middle of the oven or the center rack
oven rack location for baking cookies
in air tight containers
storing cookies
12
average # baked on a sheet
bar cookie
textures vary from cake-like to chewy; baked in square or rectangular pans and then cut into bars, squares, or diamonds (type of dough: batter or soft)
drop cookie
made from soft dough that's dropped from a tsp onto cookie sheets
pressed cookie
made by pushing medium-stiff dough through a cookie press, which can create a variety of shapes
rolled cookie
made from stiff dough that's rolled out and cut with cookie cutters
refrigerator cookie
made by forming a soft dough into a long roll and refridgerating it; when it's chilled and firm the cookies are sliced and baked
molded/shaped cookie
formed by shaping dough by hand into balls; can be rolled in chopped nuts or other toppings before baking, or flattened w/ a fork or the bottom of a glass
bar, drop, refrigerator, molded/shaped
chocolate chip cookies
bar cookies
lemon squares
rolled
christmas cookies
molded/shaped
snickerdoodles
rolled
gingerbread men
pressed
spritz cookies
rolled, drop, molded/shaped, refrigerator
sugar cookies
thin enough to be poured, thick enough to be spooned
define batter
it's sticky but thick enough to be shaped with your hands
define dough
method that uses liquid fats
define muffin method
method that uses solid fats
define biscuit method
to work dough with the hands
define knead
baking powder, baking soda, eggs, air, and steam
ex. of quick bread leaveners
any type of biscuit
ex. of quick breads made from a soft dough
pancakes and waffels
ex. of quick breads made from a pour batter
muffins
ex. of quick breads made from a drop batter
over-mixing
cause of tunnels in muffins
AA (the best kind), A, and B
egg grades
yolk
cholesterol in egg parts
medium
egg cooking temperatures
cold or refrigerated temperature
best temp. to separate an egg
room temp.
best temp. to beat an egg
b/c of incorrect cooking or over cooking
cause of egg yolk discoloration
it only indicates the breed of the chicken
shell color indication
to make it more tender and fluffy
purpose of milk in scrambled eggs
emulsifier (holds the egg together) -ex. mayo; binder (holds things together) -ex. meatballs and meatloaf
functions and food examples of eggs
medium
egg sizes for recipes
to make them easier to peel
why hard cooked eggs are cooled in cold water
protein
egg nutrients
by weight per dozen
how egg sizes are determined
layer of water between the meringue and the pie filling
define weeping
baked egg
define shirred egg
beaten egg, add milk, seasoning, and stirr as you cook
define scrambled egg
an egg cooked in a little bit of oil
define fried egg
egg whites and other ingredients
egg substitutes
egg whites, sugar, and it's beaten stiffly
define meringue
beaten eggs with milk (it's folded in half when done)
define omelet
processed meat
meats which have had some treatment other than just cutting
mutton
meat from an older sheep
trichinosis
illness caused by tiny worms often found in pork
marbling
fat flecks throughout meat
collagen
a white, fairly thin connective tissue
elastin
a thick, yellowish-white connective tissue
cured
treated with ingredients such as salt, nitrates, nitrites, or sugar
prime
the top USDA meat grade
rare
cooked until the outside is cooked and crisp, but the insie is just slightly cooked
veal
meat from immature cattle
au jus
roast beef served in seasoned, natural meat drippings
extender
textured vegetable protein added to hamburgers to make more servings
lamb
meat from a sheep under 1 year of age
sausage
finely chopped, minced, or 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 young hogs
internal temperature
the amount of heat inside a piece of meat as it cooks
grinding/pounding
a mechanical method of tenderizing meat
braise
a moist-heat meat cooking method
muscle
meat is mostly this type of tissue