Foods and Nutrition 1 Final Exam

Tang

Part of knife where handle is attached to knife

Hot and soapy

Dishes should be washed in what kind of water?

Teaspoons in a Tablespoon

3

Tablespoons in a 1/4 cup

4

Tablespoons in a stick of margarine

8

One stick of maragine in a Cup

1/2

8oz=

1 cup

Tablespoons in 1 cup

16

Aldente

To cook pasta until it's firm to the bite

Broiling

To cook uncovered under direct heat

Baking

To cook in the oven with dry heat

Basting

To spoon pan juices or another liquid over the surface of a food while cooking

Chill

To make food cold by placing in a refrigerator or bowl of ice

Chlorophyll

Green pigment found in green fruits/vegetable

Cream

To combine solid fats and sugar together

Cut in

To combine solid fat with flour using a pastry blender, two forks, or fingers

Folding

Incorporate a delicate ingredient into a heavier one by using a spatula inserted into middle and fold the delicate ingredient over

Knead

To work dough by pressing hands, folding it, turning it, and repeating until it becomes elastic

Marinate

To soak meat or other food in a solution containing acids that helps add flavor and soften the meat

Peeling

To remove stem and outer covering of a vegetable or fruit

Whole grain

Products that have all 3 parts of a grain

Whipping

To beat quickly and steadily by hand with a whisk to add air to product

Simmer

To cool slow and gently in a liquid that is just below boiling

Deep frying

To cook food submerged in a large amount of fat

Sauté

To cook food in a small amount of fat

Fortified

To add nutrients to a food that is not normally found in it

Pasteurized

To heat milk to kill harmful bacteria

Homogenized

Process to keep milk from separating

Carmelizing

To turn sugars on surface of brown by applying heat

Curdling

Formation of clumps when milk is overheated or exposed to acids

Cross Contamination

Transfer of harmful bacteria from one food to another

Microorganism

Living substance so small it can only be seen under a microscope

Sanitation

Maintaining conditions to prevent disease promote good health

Salmonella

Bacteria found mostly in eggs and chicken that causes food borne illness

Food borne illness

Illness transmitted through food

Season

To add salt, pepper, or other spices and herbs to a food before cooking

Bran

Outer covering, high fiber

Endosperm

Biggest part, full of simple carbs

Germ

Middle part that would grow into another plant if planted, high fat

Peeler

Has a handle with a swivel blade used to pare fruit and vegetables

Pastry blender

Made of several thin curved pieces of metal

Boning knife

Has a thin, smooth blade that is used to remove bones from meat/fish

Sifter

Used to blend dry ingredients while also adding air

Grater

A 4 sided metal tool with an opening of different sizes on each side used to grate or shred food

Wire whisk

Made with wire loops used to incorporate air in the product

Bake

cook in the oven in dry heat without a cover

Baste

to spoon pan liquids over the surface of food during cooking to keep the food moist and add flavor

Beat

mix or stir quickly, bringing the contents of bowl to the top and down again

Blend

to mix ingredients until thoroughly combined

Bread

to coat a food item with crumbs and egg

Broil

a dry cooking method in which food is cooked directly under a primary heat source

Coat

to thoroughly cover a food with a liquid or a dry mixture

Core

to remove the center part or stem of a fruit or vegetable leaving a hole

Deep fry

to cook in a large amount of hot fat

Dredge

to coat a food by sprinkling it with or dipping it in a dry ingredient such as flour or breadcrumbs

Equivalent

the same amount expressed in different ways by using different units of measure

Flour

to sprinkle or coat with flour

Grease

to coat food or utensils with a layer of oil or shortening

Julienne

to cut into long narrow strips

Mince

to cut into very fine pieces

Pan broil

to cook without fat in an uncovered skillet without grease and pouring off excess fat as it accumulates

Parboil

to boil briefly as a preliminary or incomplete cooking procedure

Pare

to remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler

Pit

to remove the seed of a fruit or vegetable

Preheat

to heat the oven to the correct temperature before adding the food

Puree

to put food through a fine sieve or a food mill to form a thick and smooth liquid

Quarter

to cut into four equal parts

Recipe

detailed instructions for preparing particular foods

Reduce

to decrease the quantity of a liquid and intensify the flavor by boiling

Season

to add herbs, spices or other ingredients to a food to increase flavor

Sift

to put dry ingredient through a sieve or sifter to remove lumps

Simmer

a moist cooking technique in which food is cooked slowly and steadily in a liquid just below the boiling point ( 185 degrees 200 degrees F)

Steam

to cook with vapor produced by a boiling liquid without allowing it to come into contact with the water

Strain

to separate solids from a liquid

Toast

to make the surface of a food brown by applying direct heat

Whip

to beat rapidly usually with a whisk to increase volume and incorporate air

Yield

the number of servings, or portions, that a recipe produces

Pint

pt.

Teaspoon

tsp.

Tablespoon

Tbls.

Pound

lb.

Cup

c.

Gallon

gal.

Ounces

oz.

Quart

qt.

Bacteria

single celled microorganisms that live in soil, water, and the bodies of plants and animals

Cross comtamination

the transfer of harmful bacteria from one food to another food

Food borne illness

a disease transmitted by food

Heimlich maneuver

procedure that removes food or other obstacles from a choking person's airway

Safety

the condition of being secure from threat of danger, harm or loss

Sanitation

maintaining a clean condition in order to promote hygiene and prevent disease

Work center

section in a kitchen that has been designed around a specific activity

Work triangle

imaginary triangle formed by the refrigerator, stove, and sink

Combination oven

an oven that can do two types of cooking, such as conventional and convection

Energy guide

a yellow tag that is displayed on all newly purchased major appliances which shows an estimated yearly energy usage for the product

Hot spots

areas of food that during cooking reach a higher temperature than surrounding areas due to receiving a greater concentration of energy

Microwave oven

a cooking device which uses invisible waves of energy that cause water molecules to rub against each other and produce heat which cooks the food

Standing time

the time during which foods finish cooking by internal heat after being removed from the cooking appliance

Warranty

a written promise by a manufacturer that a product will meet specified standards of performance

Amino acid

one of the building blocks of protein molecules