Foods 1 Test (1st)

test for foods

Chop

To cut into pieces

Cream

Work Sugar and fat together until soft and fluffy

Cut-in

Cut fat into flour with a pastry blender

Fold-in

Mix ingredients by folding into another part

Mince

To chop food as finely as possible (Smallest cutting size)

Saute

To brown or cook foods in a small amount of fat using low-medium heat

Simmer

To cook just below the boiling point

Steam

To cook with water vapor

Whip

To beat rapidly to get out air bubbles

Knead

To work dough until smooth; develops gluten

Dice

To cut into equal sized cubes

Dredge

To coat heavily with flour, breadcrumbs, or corn meal

Flour

To sprinkle or coat with a powdered substance

Peel/Pare

To remove skin off of fruits/vegetables

Mise en place

“Put in place”

Frozen foods (Temp)

0 degrees F

Fridge/Cold food (Temp)

41 or below F

Danger Zone (Temp)

41-135 F

Holding Hot Food (Temp)

135 F

Seafood,beef, pork, or lamb (Temp)

145 F

Ground meats (Temp)

155 F

Whole Poultry/ reheated food (Temp)

165 F

Teaspoon

tsp.

Cup

c.

Tablespoon

T. /Tbsp

Pint

pt.

Pound

lb.

Quart

qt.

Gallon

gal.

Ounce

oz.

Colander

used to separate foods; usually liquid and solid

rubber spatula

used to scrape bowls

tongs

used to move/serve food

Chef’s knife

used to cut large objects

Turner

used to turn food

Strainer

Used to separate food; usually solid and solid (Mesh and smaller)

Pastry blender

used to blend flour in with fat

Whisk

used to mix liquids

cutting board

used to protect counter tops

paring knife

used to cut small items

What are microwaves attracted to?

Fat, sugar, water

How do microwaves cook food?

Vibration creates friction which produces heat

What are 3 microwave safe containers?

glass, plastic, paper

What do we NEVER put in a microwave?

Metal

Shallow or deep containers (For microwave)

Shallow

Square or round (For microwave)

round

Standing time

Time food continues to cook after cooking in microwave

What are two things a microwave cannot do?

Crisp or brown food

What causes food to burst?

Steam gets trapped and it bursts.

1 tbsp. = _tsp.s

3 tsp.

1 c. = _ Tbsp.

16 tbsp.

1 pt. = _ c.

2 c.

¼ c. = _ Tbsp.

4 Tbsp.

½ c. = _Tbsp.

8 Tbsp.

1 c. = _1/4 c.

4 ¼ cups

1 gal. = _ qt.

4 qt.

1 gal. = _ c.

16 c.

1 lb. = _ oz

16 oz

1 stick of butter = _ Tbsp.

8 Tbsp.

1/8 c. = _ Tbsp.

2 tbsp.

1 c. = _ oz

8 oz

one stick of margarine/butter = _ c.

½ c.