final Flashcards
amino acids…
building blocks of protein
conversion factor
desired/org
how many amino acids are there
22
how many amino acids are essential
9
complete proteins are
animal, soy, quinoa
incomplete proteins are
plant sources, missing one or more
complementary proteins are
combination of incomplete proteins to achieve all amino acids
beans and rice
how does our body digest protein
by breaking into amino acids.
why do our bodies need protein
growth
repair
energy
reasons for vegetarianism
Heath cost religion ecology culture ethical
types of vegetarians
ovo - eggs lacto - dairy pesco - fish vegans - nothing with animals lacto ovo - eggs and dairy
nutritional issues of vegetarians
b12 riboflavin protein iron calcium
soybean
part of pea families
legume
legume
dried bean that splits down the side
black beans, Lima beans, peanuts
benefits of soy
no cholesterol
losers cholesterol
reduces risk of heart disease
reduces risk of cancer
parts of a knife
edge blade heel rivet bolster handle
chop
small irregular pieces
mince
chop finely
cube
1/2 inch cubes
dice
1/4 to 1/8 inch squares
pare
thin layer of peel with a paring knife
slice
large thin pieces with slicing knife
grate
smaller piece rubbing against grater
julienne
1/8 by 1/8 by 2 inches
myplate components
veggies protein fruit diary grain
nutrient categories
carbs proteins fats water vitamins minerals
food safety guidelines
chill
cook
clean
separate
dry heat cooking methods
broiling grilling roasting frying baking stir fry smoking sautéing
moist heat cooking methods
steaming stewing braising boiling simmering poaching
wholesale cuts of meat are
large cuts of meat
retail cuts of meat are
smaller portions of meat
grades of beef
prime- best
choice
select
temp for cooking ground meat
160
steak minimal internal temp
145
trichinosis
disease caused by infected meat, prevented by proper food handling and cooking
poultry besides chicken
turkey duck pheasant geese hens
parts of chicken
breast
thighs
drumsticks
wings
reduce risk of foodborne illness
proper handling and cooking
fish vs shellfish
fish have fins and scales
shellfish have crustaceans
5 forms you can purchase fish
whole drawn dressed fillets steaks
how long to cook a fish
10 minutes per inch of thickness
ground pork internal temp
145
whole cut pork internal temp
165
ways salads can be served
appetizer
side dish
entree
dessert
categories of salad
vegetable fruit cooked grain protein combination molded
vinaigrette
oil and vinegar or citrus juice seasoned with herbs and spices
vinaigrette ratio
3:1
emulsion
combination of 2 unlike ingredients
example of emulsion
oil and vinegar
why shouldn’t you use pineapple in a molded salad
it won’t set up
tearing instead of cutting lettuce
ripping cells, breaking cells and will brown quicker
phytochemicals
antioxidants, good for health
categories of soup
clear cream chunky fruit cold
roux
equal amounts of flour and and fat
thickening soup methods
reduction
roux
cornstarch
gelatinization
5 mother sauces
bechamel veloute espagnole tomato hollandaise
bechamel liquid and thickening agent
white sauce
milk
roux
veloute liquid and thickening agent
blonde
white stock
roux
espagnole liquid and thickening agent
brown sauce
brown stock
brown roux
tomato sauce liquid and thickening agent
red sauce
tomato
tomato paste
hollandaise liquid and thickening agent
butter sauce
butter
egg yolk
reduction
simmering uncovered mixture until it evaporates
spaghetti sauce is what kind of sauce
tomato
in season produce is…
cheaper and taste better
spice
bark root bud seed berry or fruit of plant
herb
leaves of low growing shrubs
when to put fresh herbs in cooking
near end
when to put dried herbs in cooking
beginning, middle
adding herbs and spices to uncooked foods
several hours before serving
Chinese cuisine common spice
Ginger
Indian cuisine common spice
curry
French cuisine common spice
Majoram
Italian cuisine common herb
oregano
Cajun cuisine common spice
cayenne pepper
Mexican cuisine common herb
cilantro
Thai cuisine common herb
basil
seasonings definition
mixtures of herbs and spices
how to use herbs and spices when amounts are changed
start with 1/4 tsp, 1/8 tsp for garlic and cayenne pepper
storing dry herbs and spices
cool dry places or in water in fridge
substitution for dried herbs of recipes give you fresh
1/3
three parts of a grain
bran
endosperm
germ
what parts just be present to be considered a whole grain
entire kernel
examples of whole grains
whole wheat flour, oatmeal, brown rice
two groups of grain
whole grains and refined grains
casserole
combination of precooked or quick cooking foods in one dish
why did casseroles become popular
needed quick recipes
advantages of casseroles
saves time money and energy
three parts of a casserole
base meat
extender potatoes
binder milk
casserole dish to retain heat after cooking
glass
casserole baking time and temp
350 30-45 min
pie shell
single crust and
double crust
holds pie filling
bottom crust baked before filling
everything baked together
four main ingredients in pastry and function
flour structure
water structure
fat tenderizing
salt enhance flavor
why to cut in shortening
gets a flaky crust
why is temperature of water important in pastry
use cold water so fat doesn’t melt
why don’t you handle dough too much
melts fat and overreacts gluten
what do you put on counter when rolling out dough
flour
direction of rolling pastry dough
into a circle middle to outside
why don’t you stretch out pastry dough
will shrink when cooking
importance of docking pasty dough
prevents large bubbles from appearing
sealing top and bottom crusts
crimp or flute edges
preparing a pie shell
bake in dish before
make sure to dock
prepare meringue
whip egg whites vanilla and cream or tartar in stand mixer on high until soft peaks form
slowly add sugar and mis until stiff peaks form
preparing a double crusting pie
make double the dough, put one on top
difference between margarine shortening butter oil or lard
use pure fat for a flaky crust: shortening and lard
use water added to fat for a crumbly crust: butter marketing and cream cheese
four categories of pie
fruit Apple
cream pudding
custard banana cream
savory Shepards
why is it easier to handle chilled pie crust
easier to roll out because there’s more moisture and its smoother
why do you need to temper eggs
so eggs don’t cook and scramble in hot liquid
pate a choux dough pastries
cream puffs and eclair
importance of vents in top crust of double pies
allows steam to escape while baking
