foods test 2 Flashcards
use of measuring spoons
measuring small quantities
use of rubber spatula
scraping side of bowl and folding ingredients
use of tongs
flipping and turning
use of vegetable peeler
peeling potatoes and carrots, zest of lemon / lime
use of slotted spoon
great for draining solids from liquids, used in serving lines
use of liquid measuring cups
good for measuring liquids
use of whisk
blend and mix, usually liquids
use of chef’s knife
everything you need in one big blade, good for cutting things
use of rolling pin
rolling out dough and flatten things
use of pastry blender
mixes in the fat with the dry ingredients
use of ladle
serving soups and liquids
use of dry measuring cups
measures sugar, flour, powdered sugar etc.
5 things teenagers do for good nutrition
- follow my plate
- stay active
- more lean protein
- more fruits and veggies
- include whole grains
does the color of an egg’s shell impact the quality, flavor or nutrition of the egg?
no
what determines the color of the egg
feathers and earlobes of the chicken
six vitamins or minerals found in an egg
vitamin A vitamin B-12 Riboflavin Iron Calcium Phosphorus
how do you properly crack an egg
crack on a flat surface for a clean break
What can you do to prevent salmonella
- wash hands before and after handling eggs
- store in fridge
- cook eggs thoroughly
- reduce cross-contamination
what temperature should the griddle be to prepare an omelet
275-300 degrees
true or false. all ingredients added to egg dishes need to be precooked
true
what are te differences between the following egg dishes
quiche- pastry shell or pie shell
strata- bread croutons
frittata- the bottom is potatoes
baking is like _____. The _______ is the formula and the_______ are the chemicals
is like chemistry, recipe is the formula , ingredients are the chemicals
how is brown sugar measured
solid measure, packed and leveled at the top
how is white sugar measured
dry measure, plastic or metal, level at the top
how is water measured
wet or glass measure at the line
so that cookie bake properly, they should be
equal in size
baking and cooking is a combo of
math and chemistry
3 distinct areas of a recipe
top: name of recipe, oven time, yield
middle: ingredients you will need
bottom: directions and blueprint for recipe
what is yield
of servings a recipe makes
four sizes of measuring spoons
tablespoon, teaspoon, half teaspoon, quarter teaspoon
what are the four sizes of measuring cups
1 cup, 1/2 cup, 1/3 cup, 1/4 cup
how can you remember a teaspoon is smaller than a tablespoon
a teacup sits on a table
how can you remember how many teaspoons are in a tablespoon
3 because there are 3 letters in tea, so 3 teaspoons in a tablespoon
how big a dash, speck, pinch
smaller than 1/8 of a teaspoon
4 different types of cookies
bar cookies
drop cookies
molded cookies
refrigerated cookies
what makes quick breads rise so quickly
baking soda/baking powder
are quick breads always sweet
no
why is it important to measure ingredients accurately
exact science that may not work without proper measurement
are liquid ingredients measured same way as dry
no they use different measuring tools
how do you check for doneness on banana bread
stick a toothpick into the bread, and if it comes out clean, it’s done
how and where should eggs be stored
in the refrigerator near the back, in original carton
