Download - Content Area Vocabulary Foods II
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Content Area VocabularyFoods II
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#1tissue found throughout an animal’s
body that binds together and supports other tissues such as muscles
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#2the study of nutrients and how they
are used by the body
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#3the process of designing a decorate
edge around the edge of a pie
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#4to swirl or stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom; the resulting mixture often becomes the
base for a sauce
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#5a recipe producing a known quantity of
food for a specific operation
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#6certain foods regularly used
throughout the kitchen
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#7an herbaceous plant that can be
partially or wholly eaten
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#8the colored outer portion of the rind of
citrus fruits; contains the oil that provides the flavor and aroma
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#9used to describe items that are priced
separately on a restaurant menu
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#10a substance that produces air, steam
or gas to help baked products rise
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#11a combination cooking method in
which foods are first browned in hot fat, then covered and slowly cooked in a small amount of liquid over low heat
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#12used to describe foods that spoil
quickly at room temperature
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#13a dry heat cooking method that heats food by surrounding it with hot, dry air
in a closed environment or on a spit over an open fire
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#14a set of written instructions for
producing a specific food or beverage
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#15the cost of an ingredient per ounce,
quart, pound or other unit of measurement
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#16a mixing technique in which dry
ingredients are mixed together, and then fat is cut into the mixture before
liquid ingredients are added
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#17the same amount expressed in a
different unit of measure
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#18the ingredients, seasonings, cooking
procedures and styles attributable to a particular group of people; the group
may be defined by geography, history, ethnicity, politics or religion
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#19rich, tender cake usually made with a
solid fat and leavened with baking powder or baking soda
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#20a method of blending fat and sugars together until light and fluffy, then adding the liquids and finally the
blended dry ingredients
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#21a sweet decorative coating used as a filling between layers or as a coating
over the top of a cake
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#22a dry heat cooking method in which
food is placed in a moderate amount of hot fat
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#23the process of shaping dough into
desired shapes
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#24a mixture of two or more liquids that separate over time and need to be
blended prior to use/serving; usually a mixture of oil, vinegar and seasonings
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#25microscopic fungi whose metabolic
processes are responsible for fermentation; they are used for
leavening bread and in cheese, beer and wine making
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#26a fruit or vegetable that has not yet
reached its full size
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#27a mixture of coarsely chopped onions,
carrots and celery used to flavor stocks, stews and other foods;
generally a mixture of 50% onions, 25% carrots and 25% celery by weight
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#28a substance accidentally gotten into
food
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#29a substance that gives color to an item
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#30a dry heat cooking method similar to sauteing in which foods are cooked over very high heat using little fat
while stirring constantly and briskly
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#31large pieces of meat in which an
animal carcass is divided
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#32a dry heat cooking method in which
foods are cooked in hot fat
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#33a method of transferring heat by direct contact from one molecule to another
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#34the arrangement of tableware for one person that fits in a space of 24” wide
by 18” deep
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#35characteristics that make a meal
appetizing and enjoyable
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#36a mixture of two or more liquids that
remain mixed evenly by the use of egg yolks, usually a mixture of oil, vinegar or lemon juice and seasonings and egg
yolks
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#37a fruit or vegetable that has reached
full size but has not peaked in maturity
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#38a mixture of browned flour and fat;
used to thicken sauces and gives them a subtle roasted taste
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#39the amount of time a food is
recommended to stand at room temperature after being removed from
a microwave oven, oven or range
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#40a clear, seasoned liquid made from
cooking meat, fish, poultry or vegetables; also called consumme
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#41to soak food in a seasoned liquid in order to tenderize the food and add
flavor to it
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#42a dry heat cooking method that used convection to transfer heat to a food
submerged in hot fat
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#43the microorganisms that cause illness
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#44light, airy cakes that are leavened with
beaten egg whites
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#45the amount of the total recipe coast divided by the number of portions
produced from that recipe
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#46cooking a liquid such as a sauce until
its quantity decreases through evaporation
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#47edible entrails and extremities of an
animal
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#48a method of heat transfer by which waves of energy called infrared rays
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#49the total cost of ingredients for a
particular recipe; it does not reflect overhead, labor, fixed expenses or
profit
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#50a dry heat cooking method that uses
conduction to transfer heat from a hot pan to food with the aid of a small
amount of hot fat; cooking is usually done quickly over high temperatures
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#51the main course of a meal
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#52a moist heat cooking method that uses convection to transfer heat from a hot
liquid to the food submerged in it
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#53refers to the preparation and assembly
of all necessary ingredients and equipment
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#54refers to the piece of meat, poultry or
fish as it is sold in the marketplace
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#55to work the dough by hand to further the development of gluten; a method
characterized by press, fold, turn
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#56the number of servings a recipe makes
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#57to reduce pathogens on a surface to
safe levels
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#58an elastic network of proteins in flour
that affects the texture of a baked produce and helps determine how it
will rise
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#59the process by which yeast converts sugar into alcohol and carbon dioxide
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#60remove food and other dirt from a
surface
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#61small white flecks of fat that a re visible within the muscle tissue of
meat
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#62point at which food has cooked long enough so that it is both pleasurable
and safe to eat
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#63the rapid expansion of yeast breads
within the first few minutes of baking
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#64meat that is served in its own juices
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#65a mixing method for yeast breads in
which all ingredients are simply combined and mixed
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#66a moist heat cooking method in which heat is transferred from steam to the
food being cooked by direct heat
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#67the rise given shaped yeast products
just prior to baking
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#68the process of the cut surface of a food
turning a darker color as a result of oxidation
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#69the broad range of temperatures between 41F and 135F at which
bacteria multiply rapidly
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#70a method of heat transfer
characterized by the movement of currents in air or water
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#71to tie poultry with butcher’s twine into
a compact shape for cooking
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#72the spread of pathogens from one
surface or food to another
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#73poisons produced by bacteria
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#74a mixture of liquid and flour stiff enough to be shaped by hand
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#75smaller cuts of meat into which
wholesale cuts are divided for sale to consumers