Part 1 Flashcards
t or f
pour hot liquids towards you; lift lids of pots towards you
false; pour and lift away
courses are served from ___________
outside-in
t or f
dessert fork/spoon is closest to the plate
true
litre abbreviation
L
mL
millilitre
C
cup
milligram
mg
°
degree
pound
lb
T
tablespoon (can also be Tbsp)
gram
gm
kilogram
kg
teaspoon
t or tsp
metric measuring spoon set
1mL 2mL 5mL 15mL 25mL
what are glass measuring cups used for?
measuring liquids
set of imperial measuring cups
1/4 cup
1/3 cup
1/2 cup
1 cup
set of metric measuring cups
50 mL
125 mL
250 mL
set of imperial measuring spoons
1/8 tsp 1/4 tsp 1/2 tsp 1 tsp 1 1/2 tsp 1 tbsp
how to measure flour?
sift onto wax paper
spoon into measuring cup
level off with a metal spatula
how to measure liquid?
place glass measuring cup in flat surface
be at eye level with glass measuring cup as you pour liquid
how to measure brown sugar?
pack into measuring cup
use metal spatula to level off
how to measure shortening?
pack into dry measuring cup
level off with rubber spatula
how to measure white sugar?
scoop into dry measuring cu
level off with metal spatula
how to measure baking soda?
squash lumps
dip measuring spoon
level off
how to level margarine?
pack into dry measuring cup
level off with rubber scraper
how to measure vanilla?
pour into measuring spoon held over small bowl
how to measure molasses
pour into liquid measuring cup at eye level
remove with rubber scraper
how to measure one half egg?
beat with fork
measure 30 mL with small measuring spoon
how to measure icing sugar?
pour into dry measuring cup
level off with metal spatula
3 types of quick breads
pour batter (thin i.e waffles, crepes) drop batter (fairly thick, needs to be scraped) soft dough (thick enough to roll by hand)
function of salt/sugar
improves flavour
adds texture
adds colour
function of eggs
contribute texture
nutritive value
colour
binds
function of liquid
dissolves dry ingredients
adds flavour
aids in browning
function of flour
forms structure and body
function of leavening agents (baking powder, baking soda, yeast)
enables quick breads to rise so it becomes light and porous
function of fat (shortening or oil)
gives tenderness
adds flavour
aids in browning
____________ is a chemical leavening agent that must be used with acidic food such as sour milk
baking soda
yeast
microscopic plant
reproduces rapidly with food, moisture and warmth
gives off carbon dioxide forming bubbles that make dough rise
baking powder
chemical leavening agent
combination of baking soda and dry acid
shortening
hydrogenated fat made from vegetable oil
