Nutrition and Food Nutrition and Food ScienceScience

REVIEW ON BASICSREVIEW ON BASICSREVIEW ON BASICSREVIEW ON BASICS

To beat eggs use a:To beat eggs use a:

Wire whipWire whipWire whipWire whip

To remove cake batter To remove cake batter from a bowl use a:from a bowl use a:

Rubber scraperRubber scraperRubber scraperRubber scraper

To measure liquids use To measure liquids use a:a:

Glass measuring cupGlass measuring cupGlass measuring cupGlass measuring cup

To chop ingredients use To chop ingredients use a:a:

French knifeFrench knifeFrench knifeFrench knife

To level off use a:To level off use a:

SpatulaSpatulaSpatulaSpatula

Clean surface unit on Clean surface unit on the range with:the range with:

TURNING THE BURNER ON TURNING THE BURNER ON HIGHHIGHTURNING THE BURNER ON TURNING THE BURNER ON HIGHHIGH

Cooking with surface Cooking with surface units on high heat is units on high heat is used for:used for:

Boiling waterBoiling waterBoiling waterBoiling water

Cooking with low heat is Cooking with low heat is used for:used for:

SIMMERING FOODSSIMMERING FOODSSIMMERING FOODSSIMMERING FOODS

Self cleaning ovens Self cleaning ovens have:have:

PYROLYTICPYROLYTICPYROLYTICPYROLYTIC

When using the broiler, When using the broiler, do not:do not:

PREHEAT OVENPREHEAT OVENPREHEAT OVENPREHEAT OVEN

If you don’t have If you don’t have buttermilk you can use:buttermilk you can use:

Vinegar and milkVinegar and milkVinegar and milkVinegar and milk

The difference in The difference in measuring flour and measuring flour and brown sugar is:brown sugar is:

Pack brown sugarPack brown sugarPack brown sugarPack brown sugar

The first thing you do to The first thing you do to measure sifted flour is measure sifted flour is to: to:

Sift flourSift flourSift flourSift flour

The second step in The second step in measuring sifted flour is measuring sifted flour is to:to:

Pour flour in correct Pour flour in correct measuring cupmeasuring cupPour flour in correct Pour flour in correct measuring cupmeasuring cup

The third step in The third step in measuring sifted flour is measuring sifted flour is to:to:

Level offLevel offLevel offLevel off

Bacteria grows best on:Bacteria grows best on:

Protein foodsProtein foodsProtein foodsProtein foods

The best way to The best way to smother a fire in a smother a fire in a skillet is:skillet is:

Cover it with a lidCover it with a lidCover it with a lidCover it with a lid

Bacteria grow best when Bacteria grow best when the temperature is:the temperature is:

40-140 degrees F40-140 degrees F

The 3 parts of a recipe The 3 parts of a recipe are:are:

Directions, ingredients Directions, ingredients and yieldand yieldDirections, ingredients Directions, ingredients and yieldand yield

AbbreviationsAbbreviations

• TeaspoonTeaspoon

• PoundPound

• TablespoonTablespoon

• CupCup

• PintPint

• tsp.tsp.

• Lb.Lb.

• T.T.

• C.C.

• Pt.Pt.

EquivalentsEquivalents

• 16 ounces16 ounces

• 4 cups4 cups

• ½ pint½ pint

• 16 cups16 cups

• 3 teaspoons3 teaspoons

• 16 tablespoons16 tablespoons

• 1 pound1 pound

• 1 quart1 quart

• 1 cup1 cup

• 1 gallon1 gallon

• 1 tablespoon1 tablespoon

• 1 cup1 cup

EquivalentsEquivalents

• 2 pints2 pints

• 6 sticks of 6 sticks of margarinemargarine

• 2 cups 2 cups

• 8 ounces8 ounces

• 16 ounces16 ounces

• 1 quart1 quart

• 1 ½ pounds1 ½ pounds

• 1 pint1 pint

• 1 cup1 cup

• 1 pint1 pint

Dice – to cut food into 1/4 “ squaresDice – to cut food into 1/4 “ squarescube – to cut into 1” squarescube – to cut into 1” squareschop – to cut into small pieceschop – to cut into small piecesmince – to cut into very small piecesmince – to cut into very small piecescut in – to mix shortenting/flour with cut in – to mix shortenting/flour with pastry blenderpastry blenderbake – to cook by dry heat in the ovenbake – to cook by dry heat in the ovenbroil – to cook food by direct heatbroil – to cook food by direct heatbraise – to cook food with low heat in braise – to cook food with low heat in small amount of liquidsmall amount of liquidstir fry – to quickly cook, stirring stir fry – to quickly cook, stirring constantlyconstantlypuree – to make food smooth or semi-puree – to make food smooth or semi-liquidliquidpeel – to remove outer covering with handpeel – to remove outer covering with hand

Pare – remove outer covering with a Pare – remove outer covering with a knifeknifeknead – to work dough by pressing knead – to work dough by pressing and folding with handsand folding with handsdissolve – to mix solid ingredients dissolve – to mix solid ingredients with a liquid to form a solutionwith a liquid to form a solutionsimmer – to heat until bubbles rise simmer – to heat until bubbles rise and break below the surfaceand break below the surfacesaute to cook food slowly in small saute to cook food slowly in small amount of fatamount of fatscald – to heat milk to simmering scald – to heat milk to simmering pointpointcream – beat until soft and smoothcream – beat until soft and smoothboil – to heat until until bubbles rise boil – to heat until until bubbles rise and break the surface. and break the surface.