food basics 10 unit test Flashcards
danger zone
40 F - 140F
chopped
to cut into smaller pieces
shredded
cut into long skinny strips
grated
rub food up and down a grater making short skinny strips
when frying on a stovetop what temp should u use
medium heat
to allow beef to cook all the way through without burning
when frying on a stovetop why is it important to stir constantly
to keep meat from sticking and burning and to get even cooking
why should fat be drained before adding spices
so the spices aren’t drained away
how can a sloppy joe b made sloppier
increase ketchup and water in a 2:1 ratio
4 ways to prevent burning when frying
stir constantly keep on low medium heat add fat if needed don’t leave it don’t overcook
5 ways to operate and electric frypan safely
plug into machine then the wall don’t touch when hot don’t emerse in water don’t handle with wet hands don’t use metal on a non stick pan
similarities and differences between microwave and frying to brown
both r fast and easy
frypan browns and crisps and microwave does not
frypan u must stay with it microwave you do not
how to have a excellent meatball when microwave browning
check it often
stir it
don’t overcook
how to insure that a sauce will not be lumpy
mix the thickening agent with liquid and stir to make smooth
add the thickening agent gradually to hot mixture, stirring
stir CONSTANTLY until mixture thickens (boils)
stovetop frying
meat is cooked in a frypan on medium heat, stirring constantly
ADV quick and easy- great browning and crisping
DISADV have to stay with it, not great for large amounts
electric frypan
same as the stovetop but using an electric frypan
ADV AND DISADV same as stovetop but in a electric frypan
microwave oven
cook on high, checking often, stirring often until done
ADV very quick and easy, don’t have to stay with it
DISADV doesn’t brown and crisp the meat not good for large amounts
conventional oven
cook on high 400 F for 20-25 min, turning once or twice
ADV great browning and crisping, don’t have to stay with it as much GREAT for large amounts
DISADV takes a long time
why is dough kneaded
to build structure and elasticity
what is gluten
protein in flour ex wheat rye barly some oats
how is gluten developed in a yeast bread
by kneading the dough
why is pizza cooked at such high temps
to keep the dough from getting soggy
what is the purpose of yeast in a dough
to make the dough rise
what is the reason to allow the dough to rise if there is time
to get a lighter textured dough
food groups
milk products
meats and alternatives
grain products
vegetables and fruits
how many milk products should a teenager have each day
3-4
how much bread would give u half a serving of grain products
3 pieces
