chapter 23 vocab Flashcards by Maxxwell Mullins

Q

texture

A

the way food feels

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Q

garnish

A

small amount of food or seasoning

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Q

recipe

A

list of instructions to cook or make food

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Q

grade labeling

A

a measurement of food quality

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Q

unit pricing

A

cost of a product per unit

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Q

bake

A

cook in oven without a cover

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Q

boil

A

cook in liquid hot enough to bubble rapidly

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Q

braise

A

simmer gently in a small amount of liquid in a covered pan the food may be browned first

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Q

brown

A

cook

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Q

broil

A

cook under direct heat

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Q

chill

A

put in the refrigerator

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Q

cook

A

prepare food by dry heat or moist heat

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Q

cook by dry heat

A

cook uncovered with no liquid

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Q

cook by moist heat

A

cook covered with liquid added

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Q

deep fat fry

A

cook fat deep enough to cover food

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Q

fry

A

cook in hot fat

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Q

roast

A

cook in oven in dry heat

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Q

saute’

A

fry in a small amount of fat until done

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Q

scald

Study These Flashcards

A

heat milk till steaming and bubbling

Q

simmer

Study These Flashcards

A

cook to just below boiling point

Q

steam

Study These Flashcards

A

cook over boiling water

Q

stew

Study These Flashcards

A

cook slowly in liquid

Q

stir fry

Study These Flashcards

A

cook quickly in small amount of fat

Q

preheat

Study These Flashcards

A

heat before cooking

blend

stir until completely mixed

whip

beat fast with electric

cream

blend until smooth and fluffy

toss

tumble ingredients lightly with spoon and fork

stir

move ingredients in circular motion

combine

mix two or more ingredients

beat

mix or stir quickly bringing contents to top than down again

t or tsp

teaspoon

T or Tbsp

tablespoon

c or (C)

cup

pt

pint

qt

quart

gal

gallon

oz

once

lb

pound

F

degrees Fahrenheit

mL

millimeter

L

liter

C

degrees Celsius

g

gram

eating habits

meal patterns

appetizer

meal served before the main meal