chapter 23 vocab Flashcards
(28 cards)
a dish served before a meal
appetizer
habits that dettermane when and what you eat
meal patterns
small ammount food of seasonings to decorate food
garnesh
a spesific way food feels when it is eaten
texture
showing the cost of the prodect per unit.
unit pricing
messurment of food quality using standards set by governent.
grade labeling
a list of directions for preparing a spesific food.
recipe
cook in oven without cover
bake
cook in liquid hot to bubble rapidly
boil
simmer gently in a small ammount of fat over high heat to brown the surface
brown
cook under direct heat
broil
put in refrigerater until cold
chill
prepare food by dry heat or moist heat
cook
cook food by uncoverd without adding any liquid
cook by dry heat
cook in a covered pan with liquid aded
cook by moist heat
cook in hot hot fat deep enough to cover the food
deep fat fry
cook in hot fat
fry
cook in the ovenin dry heat
roast
fry in a small amount of fat until done
saute
heat milk until it steams and just begins to bubble around the edge of te pan
scald
cook to just below the boiling point so the liquid barely bubles
simmer
cook over boiling water
steam
cook slowley in liquid
stew
cook quickly in a small amount of liquid
stir fry
