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8th Grade Foods and Nutrition Prep Terms Cooking Tech Quick Breads Yeast Breads Eggs 100 100 100 100 100 200 200 200 200 200 300 300 300 300 300 400 400 400 400 400 500 500 500 500 500 Double Jeopardy The addition of items like salt, pepper, herbs and spices to improve the flavor of food. Seasoning Cutting food into pieces as small as possible Mince Ingredients like butter and sugar are mixed together to incorporate air and increase volume Cream To do this, use a pastry blender to incorporate shortening into flour Cut In This technique is used to gently combine, or incorporate ingredients like egg whites Fold In this cooking process, bubbles rise to the surface and break Boiling Cooking with dry heat, also known as roasting Baking Cooking over heat in known as grilling, cooking under heat is known as this. Broiling When bubbles rise to the surface, but do not break Simmering Cooking with high heat and a small amount of oil Stir-Fry A visible result of over mixing muffin batter Tunnels or Peaks Steps include, measure the dry, measure the liquid, add liquid to dry, mix until moistened Muffin Method These 2 leavening agents are commonly associated with quick breads Baking Soda/Powder To work or press dough with hands to develop the structure Knead The tool used to cut shortening into flour for biscuits Pastry blender The average amount of time that yeast bread dough has to be kneaded 8-10 min This is the gas given off by growing yeast that caused breads to rise CO2 In addition to food and warm temperatures, yeast also needs this to grow. Moisture The nutrients found in various breads are determined by the ingredients in this. Recipe This is the elastic like protein that provides the structure for all baked goods Gluten Egg yolks are naturally high in this substance – avoid more than 4 a week Cholesterol Cook eggs at low or medium temps, because this substance is heat sensitive Protein Eggs do this in recipes in addition to thickening and adding lightness Bind Ingredients Most eggs contain a small amount of this bacteria Salmonella The stage between foam whites and stiff peaks when beating egg whites. Soft Peaks Fruits Veggies Nutrients Misc. Ingredients 200 200 200 200 200 400 400 400 400 400 600 600 600 600 600 800 800 800 800 800 1000 1000 1000 1000 1000 During this time, fruits are more plentiful, better quality and less expensive In Season Prolonged exposure these 3 things will cause loss of nutrients in cooked fruits Heat, Air and Water Fruits that have been changed from their raw form before being sold are known as this. Processed Leaving edible skins on fruit provides this, which aids in digestion Fiber This is the process in which fruits darken when exposed to air. Oxidation This is a combination of ingredients cooked and served in a baking dish Casserole Crisp and this adjective describe the texture of properly cooked veggies Tender This is the liquid that remains after veggies have been cooked in water Broth For best quality use fresh veggies how soon after purchase. a few days This referrers to foods that have a portion of water removed and must be added back before use Condensed This nutrient is the body’s main source of energy Carbs Building and repairing muscles and providing energy are all functions of this. Protein Calcium, Iron and Potassium are examples of these, which aid in body processes Minerals Found in a variety of foods, some of these mix with fat, others with water Vitamins While some of this nutrient is necessary, too much can lead to health issues like obesity Fats When mixed properly, muffin tops can be described as this Rounded, Pebbly Brown sugar is made from a combination of white sugar and this. Molasses Damaged produce may result in a loss of these. Nutrients Vegetables are most nutritious in this form Fresh This cord-like structure anchors the yolk in the center of the egg. Chalazae This ingredient helps flour form the structure – aids in chemical reactions Water This ingredient gives flavor and richness and helps bind ingredients together Eggs This ingredient gives flavor and helps crusts to brown Sweeteners This ingredient help to make baked goods rich and tender Fats These ingredients, like yeast and baking soda, cause baked goods to rise Leavening Agents