Transcript Nutrition and Food Science

Nutrition and Food Science
REVIEW ON BASICS
To beat eggs use a:
Wire whip
To remove cake batter from
a bowl use a:
Rubber scraper
To measure liquids use a:
Glass measuring cup
To chop ingredients use a:
French knife
To level off use a:
Spatula
Clean surface unit on the
range with:
TURNING THE BURNER ON HIGH
Cooking with surface units
on high heat is used for:
Boiling water
Cooking with low heat is
used for:
SIMMERING FOODS
Self cleaning ovens have:
PYROLYTIC
When using the broiler, do
not:
PREHEAT OVEN
If you don’t have buttermilk
you can use:
Vinegar and milk
The difference in measuring
flour and brown sugar is:
Pack brown sugar
The first thing you do to
measure sifted flour is to:
Sift flour
The second step in
measuring sifted flour is to:
Pour flour in correct
measuring cup
The third step in measuring
sifted flour is to:
Level off
Bacteria grows best on:
Protein foods
The best way to smother a
fire in a skillet is:
Cover it with a lid
Bacteria grow best when the
temperature is:
40-140 degrees F
The 3 parts of a recipe are:
Directions, ingredients and
yield
Abbreviations
• Teaspoon
• tsp.
• Pound
• Lb.
• Tablespoon
• T.
• Cup
• C.
• Pint
• Pt.
Equivalents
• 16 ounces
• 1 pound
• 4 cups
• 1 quart
• ½ pint
• 1 cup
• 16 cups
• 1 gallon
• 3 teaspoons
• 1 tablespoon
• 16 tablespoons
• 1 cup
Equivalents
• 2 pints
• 1 quart
• 6 sticks of margarine
• 1 ½ pounds
• 2 cups
• 1 pint
• 8 ounces
• 1 cup
• 16 ounces
• 1 pint
Dice – to cut food into 1/4 “ squares
cube – to cut into 1” squares
chop – to cut into small pieces
mince – to cut into very small pieces
cut in – to mix shortenting/flour with pastry
blender
bake – to cook by dry heat in the oven
broil – to cook food by direct heat
braise – to cook food with low heat in small
amount of liquid
stir fry – to quickly cook, stirring constantly
puree – to make food smooth or semi-liquid
peel – to remove outer covering with hand
Pare – remove outer covering with a
knife
knead – to work dough by pressing and
folding with hands
dissolve – to mix solid ingredients with a
liquid to form a solution
simmer – to heat until bubbles rise and
break below the surface
saute to cook food slowly in small
amount of fat
scald – to heat milk to simmering point
cream – beat until soft and smooth
boil – to heat until until bubbles rise and
break the surface.