Exam Flashcards
Proteins and 2 types
Used for building and repairing body tissue
- complete (beef,bacon,eggs)
- incomplete(rice,beans,seeds,peanut butter
Carbohydrates and 3 types
Needed for fast energy,
-sugars,starches,fiber
Ex: pasta,bread,potatoes
Fats
Slow energy(butter,cheese,fried foods)
Vitamins and 2 types
Keeps your body healthy
- water-soluble (b and c)
- fat-soluble (A and D)
Minerals
Keeps body process running smooth.
Water
Keeps you hydrated,provides blood supply,keeps digestive system moving
-drink 1/2 gallon everyday
2 main types of ads
Information- highlights a specific product
Image- product with a popular image or emotion
Informercial
a program that is dedicated to selling products
Measure peanut butter
Dry measuring cup
Measure vegetable oil
Liquid measuring cup
Measure foods that are less then 1/4 cup
Measuring spoons
Clean sides of a mixing bowl
Rubber scrapper
Used to lift foods out of a liquid
Slotted spoon
Cut shortening into flour
Sifter
Used to cut shortening into flour for biscuits and pie crusts
Pastry blender
Level off dry ingredients
Spatula
Used to dip out soup or stew
Label
Used to glaze foods
Basting brush
Used to cut foods such as fresh herbs, pastry and dried fruits
Kitchen shears
Frosts cakes and level dry measuring cups
Spatula
Baste barbecue sauce and spread melted butter
Basting brush
T or F: pastry blender is used to cream shortening and sugar together.
F
T or F: broiling steaks is a direct heat cooking method, using dry heat.
T
T or F: tongs are used to lift or turn food without piercing the food
F
T or F: a grater is used to peel an apple
F
T or F: when adding blueberries to muffin batter, you should beat them into the mixture
F
To cook in a deep kettle of hot oil
Deep fry fat
Dry heat method used on cookies and cookies
Bake
To cook until bubbles continually break the liquids surface
Boil
To cook just below boiling point
Poach
A moist heat method that holds vegetables above water while cooking
Steam
1/4 cup = how many tablespoons
4
1 pint = how many cups
2
1 pound = oz
16
1 cup = tablespoons
16
1 cup= ounces
8
2 sticks of butter = cups
1
To cut away the skin of fruits or veggies
Pare
To cut into small irregular pieces
Chop
To mash food until it is smooth using the blender
Purée
