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Food And Nutrition > Chapter 24 > Flashcards

Chapter 24 Flashcards

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Gourmet Food flashcards
1
Q

What is the process of taking weight From bowl and subtracting it from the bowl?

A

Tare

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2
Q

Three steps for measuring dry ingredients?

A

Layout

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3
Q

To prevent kitchen messes measure liquids over a mixing bowl?

A

False/ do at eye level

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4
Q

Dreading dusting and blanching are all coating techniques?

A

False

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5
Q

A blender can be used to purée food

A

True

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6
Q

Dry measuring cups are used to measure ingredients such as jam,peanut,and yogurt

A

True

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7
Q

Foods like carrots and cheese can be shredded

A

True

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8
Q

Metjods for measuring solid fats include stick method dry measure method and the wet measure method

A

False/wet measure

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9
Q

What are the steps for measuring a liquid

A

You put your cup on the table and pour your liquid and then get eye level

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10
Q

4 ingredients you will measure in a dry ingredient

A

Flour
Yogurt
Peanut

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11
Q

When do you use measuring spoon instead of measuring cup

A

When measuring with less than 1/4 cup wen you start ups

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12
Q

3 methods for measuring solid fats

A

Stick method
Dry method
Water Displacement method

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13
Q

How can u measure amounts that are not marked on your measuring cups

A

Add the numbers

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14
Q

3 coating techniques

A

Breading
Dusting
Dredging

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15
Q

3 reasons why you should coat food

A

Add flavor
Add color
Retain moisture
Add texture

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16
Q

Cut food into small pieces with kitchen shears

A

Snip

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17
Q

How do you prevent a cutting board from slipping

A

Towel

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18
Q

3 knife cutting technique

A

Chop
Mince
Cube

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19
Q

3 Mixing techniques

A

Wisp

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20
Q

Pulverize food into crumbs,powder,or paste using a rolling pin

A

Crush

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21
Q

Cut food into smaller pieces by using a grater

A

Grate/shred

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22
Q

Crush food into a smooth mixture with a beater

A

Mash

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23
Q

To divide food by cutting it with a knife

A

Quarter

24
Q

Mix throughly and add air to food

A

Beat

25
Q

Beat ingredients until soft and creamy

A

Cream

26
Q

Combine solid fats into dry ingredients to make small course pieces

A

Cut in

27
Q

gently mix a light, fluffy mixture into a heavier one

A

Fold

28
Q

Mix with a spoon or wisk in circular motion

A

Stir

29
Q

Mix ingredients with tongs

A

Toss

30
Q

Beat quickly or vigorously

A

Whip

31
Q

Work dough to blend ingredients and make ingredient smooth

A

Knead

32
Q

Pour liquid over a food as it cooks

A

Baste

33
Q

Cut food with 3 different layers

A

Bread

34
Q

Coat food with liquid

A

Brush

35
Q

Put Small pieces of food on another food

A

Dot

36
Q

To coat food heavily with flour

A

Dredge

37
Q

Lightly sprinkle a food with flour

A

Dust

38
Q

To coat a food such as chicken or fish

A

Flour

39
Q

To coat a food with a liquid that forms a glossy finish

A

Glaze

40
Q

Dip food briefly into boiling water

A

Blanch

41
Q

To cook a food in a sugar syrup

A

Candy

42
Q

Heat sugars on the surface of foods until they liquify and darken in color

A

Caramelize

43
Q

To make a clear liquid by removing solid particles

A

Clarify

44
Q

Remove the center of a fruit or vegetable

A

Core

45
Q

To loosen the flavorful food particles in a pan after food has been browned

A

Deglaze

46
Q

To separate water from food

A

Drain

47
Q

To finish cooking blanched foods in a syrup of water

A

Glaze

48
Q

To add flavor to food by soaking it in cool, seasoned water

A

Marinate

49
Q

To shape food by hand

A

Mold

50
Q

To simmer a mixture in order to evaporate the liquid and intensify the flavor

A

Reduce

51
Q

To heat a liquid just below boiling point

A

Scald

52
Q

To cut shallow lines into the bottom of a piece of meat that is going to be pan fried

A

Score

53
Q

To add flavored to a food before or during cooking

A

Season

54
Q

To remove the tough outer cutting of a food

A

Shell

55
Q

To Soak dry ingredients in a hot liquid to extract flavor or soften the the texture

A

Steep

56
Q

To separate solid particles from a liquid by pouring the mixture through a strainer

A

Strain

57
Q

Three measuring tools

A
  • dry measuring cup
  • spoons
  • ???

Food And Nutrition (9 decks)

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