Transcript FACS Jeopardy

8th Grade Foods and Nutrition
Prep Terms Cooking Tech Quick Breads Yeast Breads
Eggs
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Double Jeopardy
The addition of
items like salt,
pepper, herbs and
spices to improve
the flavor of food.
Seasoning
Cutting food into
pieces as small as
possible
Mince
Ingredients like
butter and sugar
are mixed together
to incorporate air
and increase
volume
Cream
To do this, use a
pastry blender to
incorporate
shortening into flour
Cut In
This technique is
used to gently
combine, or
incorporate
ingredients like egg
whites
Fold
In this cooking
process, bubbles
rise to the surface
and break
Boiling
Cooking with dry
heat, also known
as roasting
Baking
Cooking over heat
in known as grilling,
cooking under heat
is known as this.
Broiling
When bubbles rise
to the surface, but
do not break
Simmering
Cooking with high
heat and a small
amount of oil
Stir-Fry
A visible result of
over mixing muffin
batter
Tunnels or
Peaks
Steps include,
measure the dry,
measure the liquid,
add liquid to dry,
mix until moistened
Muffin
Method
These 2 leavening
agents are
commonly
associated with
quick breads
Baking
Soda/Powder
To work or press
dough with hands
to develop the
structure
Knead
The tool used to cut
shortening into flour
for biscuits
Pastry
blender
The average
amount of time that
yeast bread dough
has to be kneaded
8-10 min
This is the gas
given off by
growing yeast that
caused breads to
rise
CO2
In addition to food
and warm
temperatures,
yeast also needs
this to grow.
Moisture
The nutrients found
in various breads
are determined by
the ingredients in
this.
Recipe
This is the elastic
like protein that
provides the
structure for all
baked goods
Gluten
Egg yolks are
naturally high in
this substance –
avoid more than 4
a week
Cholesterol
Cook eggs at low
or medium temps,
because this
substance is heat
sensitive
Protein
Eggs do this in
recipes in addition
to thickening and
adding lightness
Bind
Ingredients
Most eggs contain
a small amount of
this bacteria
Salmonella
The stage between
foam whites and
stiff peaks when
beating egg whites.
Soft Peaks
Fruits
Veggies
Nutrients
Misc.
Ingredients
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During this time,
fruits are more
plentiful, better
quality and less
expensive
In Season
Prolonged
exposure these 3
things will cause
loss of nutrients in
cooked fruits
Heat, Air
and Water
Fruits that have
been changed from
their raw form
before being sold
are known as this.
Processed
Leaving edible
skins on fruit
provides this, which
aids in digestion
Fiber
This is the process
in which fruits
darken when
exposed to air.
Oxidation
This is a
combination of
ingredients cooked
and served in a
baking dish
Casserole
Crisp and this
adjective describe
the texture of
properly cooked
veggies
Tender
This is the liquid
that remains after
veggies have been
cooked in water
Broth
For best quality use
fresh veggies how
soon after
purchase.
a few days
This referrers to
foods that have a
portion of water
removed and must
be added back
before use
Condensed
This nutrient is the
body’s main source
of energy
Carbs
Building and
repairing muscles
and providing
energy are all
functions of this.
Protein
Calcium, Iron and
Potassium are
examples of these,
which aid in body
processes
Minerals
Found in a variety
of foods, some of
these mix with fat,
others with water
Vitamins
While some of this
nutrient is
necessary, too
much can lead to
health issues like
obesity
Fats
When mixed
properly, muffin
tops can be
described as this
Rounded,
Pebbly
Brown sugar is
made from a
combination of
white sugar and
this.
Molasses
Damaged produce
may result in a loss
of these.
Nutrients
Vegetables are
most nutritious in
this form
Fresh
This cord-like
structure anchors
the yolk in the
center of the egg.
Chalazae
This ingredient
helps flour form the
structure – aids in
chemical reactions
Water
This ingredient
gives flavor and
richness and helps
bind ingredients
together
Eggs
This ingredient
gives flavor and
helps crusts to
brown
Sweeteners
This ingredient help
to make baked
goods rich and
tender
Fats
These ingredients,
like yeast and
baking soda, cause
baked goods to rise
Leavening
Agents