ben2
Terms
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- TO MIX WITH A ROTARY beater OR ELECTRIC MIXER
- beat
- TO MIX SHORTENING AND FLOUR WITH A PASRY BLENDER
- CUT IN
- TO tumble A MIXTURE VERY LIGHTLY WITH A SPOON AND A FORK
- TOSS
- TO CUT A THIN LAYER OF PEEL FROM FRUITS OR VEGETABLES
- PARE
- TO REMOVE EXCESS LIQUID FROM A FOOD
- DRAIN
- TO COMBINE SHORTENING AND SUGAR UNTIL SOFT AND SMOOTH
- CREAM
- TO CHOP FOOD UNTIL THE PIECES ARE AS SMALL AS POSSIBLE
- MINCE
- TO CUT FOOD INTO LONG, THIN PIECES
- SHRED
- TO TURN ON AMN OVEN AHEAD OF TIME
- PREHEAT
- TO MIX USING A CIRCULAR OR FIGURE EIGHT MOTION
- STIR
- TO CUT INTO PIECES THAT ARE 1/2INCH SQUARE OR LARGER
- CUBE
- TO HEAT A LIQUID UNTIL BUBBLES CONSTANTLY RISE TO THE SURFACE AND BREAK
- BOIL
- TO CUT INTO THIN,FLAT PIECES
- SLICE
- TO DECORATE A FOOD OR DISH WITH A SMALL, COLORFUL FOOD
- GARNISH
- TO REFRIGERATE FOOD UNTIL IT IS COLD
- CHILL
- TO GENTALY COMBINE TWO MIXTURES
- FOLD IN
- 1 TBSP. =
- 3 TSP.
- 4 C. =
- 1 QT.
- 1 GAL. =
- 4 QT.
- 1 FL. OZ[OZ.]=
- 2 TBSP.
- 1/4 C. =
- 4 TBSP.
- 1 PT.=
- 16 FL. OZ.[OZ.]
- 1 C. =
- 8 FL. OZ.[OZ.]
- CELSIUS
- C
- CENTIMETER
- cm.
- CUP
- c.
- GALLON
- gal.
- GRAM
- g.
- INCH
- in.
- KILOGRAM
- kg
- LITER
- L
- MILLILITER
- mL.
- MILLIMETER
- mm
- OUNCE
- oz.
- PINT
- pt.
- POUND
- lb.
- QUART
- qt.
- TABLESPOON
- Tbsp.
- TEASPOON
- tsp.
- what basic infor should a recipe provide so it can be made successfully?
- ingredients,amount, directions,pan or container, temp. ,yield,time
- what is the yield of a recipe?
- the amount the recipe makes or # of servings
- in making what type of products should you follow the recipe exactly for best results
- baked goods
- what is the difference between stirring and beating a mixture
- when you stir gentally useing a wooden spoon and when you beat /mix ,you use a wire whisk
- how to fold in ingredients
- cut straight down through the mixture, across the bottom, then up and over
- why should an appliance like an oven be preheated
- so it is the right temp. when you put it in.
- explain the different way food can be browned. how do you know which method to choose
- they can be cooked in a skillet with a little hot fat , in the oven, or ina broiler. by what the recipes calls for
- what kitchen equipment is used to measure volune
- measuring cups and spoons
- what measurements of weight are typically used in food preparation
- ounces, pounds, grams, kilograms
- what is the difference between yield and disired yield
- yield is what the recipe says for the ingerdints and desired yield is your choose about how much to put in
- what is the formula for increasing or decreasing a recipe
- desired yield / oringal yield = magic #
- how does the cook use the magic # from the yield formula
- by * it by 2
- explain how rounding off ingredients measure could affect a stew and a cake
- the recipe may not work