Nutrition and Food Science

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Nutrition and Food Science

• REVIEW ON BASICS

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To beat eggs use a

• Wire whip

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To remove cake batter from a bowl use a

• Rubber scraper

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To measure liquids use a

• Glass measuring cup

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To chop ingredients use a

• French knife

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To level off use a

• Spatula

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Clean surface unit on the range with

• TURNING THE BURNER ON HIGH

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Cooking with surface units on high heat is used
for

• Boiling water

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Cooking with low heat is used for

• SIMMERING FOODS

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Self cleaning ovens have

• PYROLYTIC

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When using the broiler, do not

• PREHEAT OVEN

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If you dont have buttermilk you can use

• Vinegar and milk

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The difference in measuring flour and brown sugar
is

• Pack brown sugar

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The first thing you do to measure sifted flour is
to

• Sift flour

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The second step in measuring sifted flour is to

• Pour flour in correct measuring cup

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The third step in measuring sifted flour is to

• Level off

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Bacteria grows best on

• Protein foods

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The best way to smother a fire in a skillet is

• Cover it with a lid

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Bacteria grow best when the temperature is

• 40-140 degrees F

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The 3 parts of a recipe are

• Directions, ingredients and yield

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Abbreviations

• Teaspoon
• Pound
• Tablespoon
• Cup
• Pint

• tsp.
• Lb.
• T.
• C.
• Pt.

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Equivalents

• 16 ounces
• 4 cups
• ½ pint
• 16 cups
• 3 teaspoons
• 16 tablespoons

• 1 pound
• 1 quart
• 1 cup
• 1 gallon
• 1 tablespoon
• 1 cup

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Equivalents

• 2 pints
• 6 sticks of margarine
• 2 cups
• 8 ounces
• 16 ounces

• 1 quart
• 1 ½ pounds
• 1 pint
• 1 cup
• 1 pint

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Dice to cut food into 1/4 squarescube to
cut into 1 squareschop to cut into small
piecesmince to cut into very small piecescut
in to mix shortenting/flour with pastry
blenderbake to cook by dry heat in the
ovenbroil to cook food by direct heatbraise
to cook food with low heat in small amount of
liquidstir fry to quickly cook, stirring
constantlypuree to make food smooth or
semi-liquidpeel to remove outer covering with
hand
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Pare remove outer covering with a knifeknead
to work dough by pressing and folding with
handsdissolve to mix solid ingredients with a
liquid to form a solutionsimmer to heat until
bubbles rise and break below the surfacesaute to
cook food slowly in small amount of fatscald
to heat milk to simmering pointcream beat
until soft and smoothboil to heat until until
bubbles rise and break the surface.