Food Science Unit 1

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29 Terms

1
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What is the proper way to pass a knife?

Do not pass it with the sharp part pointing towards someone

2
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Pastry Brush

sed to brush sauce onto food, glazes on desserts, greasing cake pans, etc.

3
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Stock Pot

A large deep pot for making stock, soups and pasta

4
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saucepan

A pan with a handle for sauces and liquids

5
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Pastry Blender

A tool used to mix a hard (solid) fat into flour in order to make pastries.

6
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Skillet

a pan for browning and frying

7
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Scoop (size 4 is largest)

4 scoops to get to the amount

8
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Electric Mixer

used for mixing ingredients

9
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Apple Corer

Used to cut apple into equal pieces and removing the core.

10
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Whisk

add air into a mixture or thoroughly blend ingredients together

11
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Blender

used to blend ingredients together

12
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Food Processor

a kitchen appliance with interchangeable blades; used for shredding or blending or chopping or slicing food

13
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Stand Mixer

a free standing motorized appliance with a bowl and interchangeable mixing tools, typically a dough hook, paddle, and whisk, some can be accessorized further to grind meat, roll pasta, juice, even stuff sausage

14
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Colander

Used for rinsing and draining foods.

15
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What is the most accurate way to have precise measurements in a recipe?

Measuring by weight

16
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What are the three basic types of measuring instruments?

Dry measuring cups, liquid measuring cups, tsp and tbsp

17
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the difference between weight and volume.

Volume is the amount of space a substance occupies. Weight is the heaviness or mass of an item

18
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Explain how to properly measure flour using a dry measuring cup

You have to use a spoon to scoop it into the measuring cup so that the flour doesn't get compact

19
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Standard

lists ingredients and directions

20
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Action

List the action that will be completed in the recipe along with the ingredients

21
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Narrative

recipe is written in paragraph form

22
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What are the seven components of a recipe?

Title, ingredients, yield, portion size, temperature-time-equipment, step by step directions, nutrition information

23
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Define yield

how much you will have of a finished or processed product

24
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How is heat measured on a stove top?

BTUs measure heat energy

25
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Braising is a combination cooking method. It uses ____ heat.

dry

26
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Which cooking task incorporates air into the product?

Whisk

27
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What cooking tasks incorporate two ingredients together by overlapping the bottom to the top, then repeat?

Folding

28
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What are some dry heat cooking methods?

Baking, Broiling, Grilling

29
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What is the most important part in completing a recipe accurately? Anyone can cook if they do these things.

Making sure you have the right amount of ingredients