CHP 23 vocab

Question 1

A dish served before the meal.

Answer 1

appetizer

Question 2

Habits that determine when and what they eat each day.

Answer 2

meal patterns

Question 3

A small amount of food or seasoning to decorate the food.

Answer 3

garnish

Question 4

The way food feels when it is eaten.

Answer 4

texture

Question 5

Showing the cost of the product per uni.

Answer 5

unit pricing

Question 6

A measurement of food quality using standards set by the government.

Answer 6

grade labeling

Question 7

A list of directions for preparing a specific food.

Answer 7

recipe

Question 8

Cook in the oven without a cover.

Answer 8

bake

Question 9

Cook in liquid hot enough to bubble rapidly.

Answer 9

boil

Question 10

Cook in a small amount of fat over high heat to brown the surface.

Answer 10

brown

Question 11

Simmer gently in a small amount of liquid in a covered pan. The food may be browned first.

Answer 11

braise

Question 12

Cook under direct heat.

Answer 12

broil

Question 13

Put in the refrigerator until cold.

Answer 13

chill

Question 14

Cook food uncovered without adding any liquid.

Answer 14

cook by moist heat

Question 15

Prepare food by dry heat moist heat.

Answer 15

cooks

Question 16

Cook in hot fat deep enough to cover the food.

Answer 16

deep-fat fry

Question 17

Cook in hot fat.

Answer 17

fry

Question 18

Cook in the oven in dry heat

Answer 18

roast

Question 19

Fry in a small amount of fat until done.

Answer 19

saute

Question 20

Heat milk until it steams.

Answer 20

scald

Question 21

Cook to just below the boiling so the liquid barley bubbles.

Answer 21

simmer

Question 22

Cook over boiling water.

Answer 22

steam

Question 23

Cook slowly in liquid

Answer 23

stew

Question 24

Cook quickly in a small amount of fat at high heat.

Answer 24

stir fry

Question 25

Heat the oven to the temperature before putting in the food.

Answer 25

preheat

Question 26

Stir until the ingredients are completely mixed.

Answer 26

blend

Question 27

Blend until smooth and fluffy.

Answer 27

cream

Question 28

Move the ingredients in a circular motion to mix or to prevent burning.

Answer 28

stir

Question 29

Beat fast with an electric mixer, rotary beater, or wire whip to add enough air to Make the mixture fluffy.

Answer 29

whip

Question 30

Tumble ingredients lightly with a spoon and fork.

Answer 30

toss

Question 31

Mix two or more ingredients together.

Answer 31

combine

Question 32

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

Answer 32

beat

Question 33

t. or tsp.

Answer 33

teaspoon

Question 34

T. or Tbsp

Answer 34

tabelspoon

Question 35

c. (or C.)

Answer 35

cup

Question 36

pt.

Answer 36

pint

Question 37

qt.

Answer 37

quart

Question 38

gal.

Answer 38

gallon

Question 40

oz.

Answer 40

ounce

Question 41

lb

Answer 41

pound

Question 42

F

Answer 42

degrees Fahrenheit

Question 43

mL

Answer 43

milliliter

Question 44

L

Answer 44

liter

Question 45

g

Answer 45

gram

Question 46

C

Answer 46

degrees Celsius