foods test 2 Flashcards
(41 cards)
use of measuring spoons
measuring small quantities
use of rubber spatula
scraping side of bowl and folding ingredients
use of tongs
flipping and turning
use of vegetable peeler
peeling potatoes and carrots, zest of lemon / lime
use of slotted spoon
great for draining solids from liquids, used in serving lines
use of liquid measuring cups
good for measuring liquids
use of whisk
blend and mix, usually liquids
use of chef’s knife
everything you need in one big blade, good for cutting things
use of rolling pin
rolling out dough and flatten things
use of pastry blender
mixes in the fat with the dry ingredients
use of ladle
serving soups and liquids
use of dry measuring cups
measures sugar, flour, powdered sugar etc.
5 things teenagers do for good nutrition
- follow my plate
- stay active
- more lean protein
- more fruits and veggies
- include whole grains
does the color of an egg’s shell impact the quality, flavor or nutrition of the egg?
no
what determines the color of the egg
feathers and earlobes of the chicken
six vitamins or minerals found in an egg
vitamin A vitamin B-12 Riboflavin Iron Calcium Phosphorus
how do you properly crack an egg
crack on a flat surface for a clean break
What can you do to prevent salmonella
- wash hands before and after handling eggs
- store in fridge
- cook eggs thoroughly
- reduce cross-contamination
what temperature should the griddle be to prepare an omelet
275-300 degrees
true or false. all ingredients added to egg dishes need to be precooked
true
what are te differences between the following egg dishes
quiche- pastry shell or pie shell
strata- bread croutons
frittata- the bottom is potatoes
baking is like _____. The _______ is the formula and the_______ are the chemicals
is like chemistry, recipe is the formula , ingredients are the chemicals
how is brown sugar measured
solid measure, packed and leveled at the top
how is white sugar measured
dry measure, plastic or metal, level at the top
