Home Ec Midterm

teaspoon

-tsp
-t

ounce

oz

pint

pt

gallon

gal

tablespoon

-Tbsp
-T

cup

c

quart

qt

pound

lb

3 teaspoons is

1 Tablespoon

16 tablespoons is

1 cup

8 ounces is

1 cup

8 tablespoons is

1/2 cup

5 1/3 tablespoons is

1/3 cup

2 cups is

1 pint

2 pints is

1 quart

4 quarts is

1 gallon

16 cups is

1 gallon

People who eat "European" or continental style hold the fork in the left hand most of the time

True

When finished eating, put your silverware on the tablecloth so the waiter knows you are done

False

It is acceptable to rest your forearms on the table

True

It is alright to sneeze into your napkin

True

A dinner roll should be buttered whole when it is received

False

It is impolite to stir hot soup

False

It is impolite to tip a cup of soup to spoon up the last drops

False

French Fries are finger foods

True

You should always pick up dropped silverware in a restaurant

False

You should not comb your hair at the table

True

It is fair to reduce a tip if the service is poor

True

You should always eat as soon as you are served to keep your food from getting cold

False

It is impolite to wipe your lips with a napkin

True

You should not comb your hair at the table

True

sized spoons to measure dry/liquid ingredients

Measuring Spoons

removes outer surfaces of fruits/veggies

Peeler

A multi-purpose knife that is the most common knife in Western kitchens

Chef Knife

drain and rinse produce and noodles

Colonder

incorporates air and removes lumps

Whisk

wood, acrylic, glass, flexible

Chopping Board

snip herbs, trim vegetables, cut meat

Kitchen Shears

used to measure liquid ingredients

Liquid Measuring Cup

grates/ shreds cheese, veggies, chocolate

Grater

used to measure dry ingredients

Dry Measuring Cup

brush butter or sauce on food

Pastry Brush

regulates heat; cheap; spread frosting; stains easily

Rubber Spatula

cooked in the oven

Baked

to stir/beat fats, sugars, eggs, until soft, smooth and creamy

Creamed

to combine two or more ingredients into one mass

Mix

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

Preheat

To pass dry ingredients through a mesh screen to add air or to combine ingredients

Sifting

to mix with a circular motion

Stir

refers to the number of servings a recipe makes

Yield

To cut into very small cubes

Dice

To heat a liquid until bubbles rise constantly to the surface

Boil

lightly coating food with dry ingredients before frying

Dreged

Moistening foods with melted fats, pan drippings, or another liquid during cooking.

Basting

a process of soaking meat and poultry in seasoned liquid to flavor and tenderize it

Marinating

sauce of oil, vinegar, spices, herbs, poured over meat before cooking

Marinade

to cook without fat in an uncovered skillet

Pan-Broil

to work dough or clay into a uniform mixture

Knead

To cook gently in a liquid just at or below the boiling point

Simmer

uses radiant heat from above to cook food

Broil

To cook in hot fat that completely covers the food.

Deep-Fat Fry

To cook in a small amount of hot fat

Fry

To turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat

Brown

to cut into thin, flat pieces

Slice

cook meat/veggies by heating slowly with oil and moisture

Braising

to return to a previous state by adding water

Reconstitute

beat food with whisk to incorporate air/produce volume

Whipped

combine 2 or more ingredients by hand, with mixer, until smooth

Blend

to cook foods quickly in a small amount of fat over high heat while stirring constantly

Stir-Fry

to cut food into thin, stick-sized strips

Julienne

To cook uncovered under a direct source of heat

Broil

small particles usually minerals in liquid or powder form that scour away soil

Abbrasives

chemicals added to most laundry products and household cleaners to mask the odor of chemical ingredients during use and to leave behind a pleasant scent

Fragrances

soft leather (or feels like it) used for cleaning

Chamois

substances usually liquid, which dissolve other substances

Solvents

Chemicals in detergents and other cleaners that soften water by binding together minerals so they don't interfere with the action of surfactants

Builders

Whitening, brightening, and stain lifting chemicals in laundry products, scouring liquids, and powders, and tub and tile cleaners

Bleaches

cleaner designed for multiple surfaces

All-Purpose Cleaner

cleaners that kill microorganisms such as bacteria, viruses and fungi

Disinfectants

Chemicals in detergents and many other cleaning products that make water spread rather than bead, so it clings to surfaces to better emulsify or dissolve, dirt

Surfactants

Proteins added to laundry and dishwashing detergents that break down dirt and protein-based, oily, and starch-based stains

Enzymes

To remove dirt or grime from something by rubbing it hard with something rough

Scour

A cleaner for specific materials, including glass, tile, and metal

Specialty Cleaner

Specialty Cleaners are designed for multiple surfaces

False

The bottom of the kitchen sink is one of the dirtiest places in the kitchen

True

You don't have to read the entire label on products

False

Words such as poison, warning, caution or danger mean a product is hazardous

True

Using more than the recommended amount of cleaners will ensure cleaner surfaces

False

Reactive products can ignite or cause poisonous vapors if mixed with another product

True

Aerosols are not flammable and can be stored near heat sources

False

Pouring hazardous products down the drain is the safest way to get rid of them

False

It is good practice to always try the least toxic products for the job first

True

Mixing acidic and alkaline substances will mute the effect of both

True

A microwave uses high frequency energy waves to cause food particles to vibrate rapidly, causing heat

True

Steel wool is a great cleaning material for a cook top

False

On a gas range, the burner flame should be blue if it is properly adjusted

True

Induction heating is a newer technology using alternating magnetic current to produce heat

True

A ceramic surface cook top uses fast heating quartz halogen elements

True

It is safe to turn on your microwave when it is empty

False

A convection oven is available in Gas or Electric options

True