vocab

Question 1

converenience foods

Answer 1

they are already partly prepared to save you time.

Question 2

processeed

Answer 2

\that food is changed from its raw form before being sold.

Question 3

antioxidants

Answer 3

it is a substances that counteract the negative effecuts of deszuct compound called free radiceds

Question 4

quick breads

Answer 4

are made with a ;leavening agent such as baking powder that expands during baking.

Question 5

yeast breads

Answer 5

are made with yest and leaving agent which rises when the bread is bake

Question 6

scald

Answer 6

to bring it slowly to a temperatre just betlow the boiling point.

Question 7

curdles

Answer 7

it seperates into little particles or curds

Question 8

legumes

Answer 8

dry beans and peas come in a variety of tastes and textures.

Question 9

quiche

Answer 9

a main dish pie filled wit eggs, cheese, and other ingredients such as ham, spinach, and mushrooms.

Question 10

omelet

Answer 10

a well beaten egg that is first cooked in a frying pan without stirring.

Question 10

simmering

Answer 10

to simer is to cook vegetables in a small amount of liquid, just below boiling point. Cover the pan with a tight fitting lid.

Question 11

steaming

Answer 11

to steam vegetables, place them inside a steamer over simmering water inside a covered pan. The vegetables should not touch the water.

Question 12

Baking

Answer 12

vegetables, such as potatoes, are baked without removing their skins. Before placing them in the oven, be sure to pierce the skins several times to prevent them from burning.

Question 13

Frying

Answer 13

vegetables, such as potatoes and cauliflower, are cooked in fat. This cooking method is not as healthful as others.

Question 14

Stir-frying

Answer 14

coom vegetables qickly over high hear while stirring them in a small amont of oil.

Question 15

stewing

Answer 15

ct meat into small pieces. Cover with liquid and cook slowly according to recipe directions.

Question 16

Braising

Answer 16

to braise food, sch as pot roast, brown the meat. Then oyr rhw food in a covered pan with a small amont of liquid. Cook it slowly ntil tender.

Question 17

Roasting

Answer 17

place the meat, poultry, or fish on a rack in a shallow pan, uncovered, in the oven.

Question 18

Broiling

Answer 18

place the meat, poultry, or fih on a broiler pan nder the oven broiler. High heat from the broiler cooks food from the top. Trns the food over so that it cooks on both sides.