Foods 2.03
Published on Nov 19, 2015
No Description
MORE DECKS TO EXPLORE
PRESENTATION OUTLINE
FOODS NOTES
2.03
WHAT IS A ABBREVIATION FOR A FLUID OUNCE?
-FL. OZ.
WHAT IS AN ABBREVIATION FOR GALLON?
-GAL.
IN A RECIPE,PT. IS THE ABBREVIATION FOR?
-PINT
IN A RECIPE,C. IS THE ABBREVIATION FOR?
-CUP
WHICH MEASURE EQUALS 1/2 CUP?
-EIGHT TABLESPOONS
WHICH MEASURE EQUALS ONE PINT?
-SIXTEEN FLUID OUNCES
WHICH MEASURE EQUALS ONE POUND?
-SIXTEEN OUNCES
AN AMOUNT THAT IS LESS THAN 1/8 TEASPOON OR THE AMOUNT THAT CAN BE HELD BETWEEN THE THUMB AND FOREFINGER?
-PINCH
TO CUT FOOD INTO LARGE, THICK OR THIN, FLAT PIECES USING A SAWING MOTION WHILE GENTLY PRESSING DOWN IS TO?
-SLICE
TO INCREASE THE FLAVOR OF A FOOD BY ADDING HERBS, SPICES, OR OTHER INGREDIENTS OR TO PREPARE A COOKING UTENSILFOR COOKING?
-SEASON
TO RUB FAT ON THE SURFACE OF A FOOD OR A COOKING UTENSIL IS TO?
-GREASE
TO MAKE SOMETHING EASY TO CHEW BY APPLYING A PROCESS OR A SUBSTANCE THAT BREAKS DOWN CONNECTIVE TISSUE OR FIBER IS TO?
-TENDERIZE
TO LEAVE AN OPENING IN THE COVERING OF A FOOD TO ALLOW STEAM TO ESCAPE IS TO?
-VENT
TO CAUSE A SOLID FOOD TO TURN INTO OR BECOME PART OF A LIQUID IS TO?
-DISSOLVE
TO IMMERSE FOOD IN A LIQUID FOR THE PURPOSE OF WETTING, SOFTENING OR CLEANING IT IS TO?
-SOAK
TO BEAT SOLID FAT AND SUGAR WITH A WOODEN SPOON OR ELECTRIC MIXER UNTIL SMOOTH AND LIGHT IS TO?
-CREAM
TO THROUGHLY MIX INGREDIENTS AND INCORPORATE AIR USING A SPOON, WIRE WISK, MIXER OR FOOD PROCESSOR IS TO?
-BEAT
TO LIGHTLY MIX INGREDIENTS BY TUMBLING THEM WITH TONGS OR A LARGE FORK AND SPOON IS TO?
-TOSS
TO BLEND A DELICATE MIXTER INTO A HEAVIER ONE, USING A RUBBER SPATULA OR SPOON IN A GENTLE UP, DOWN AND OVER MOTION SO THAT THE MIXTURE STAYS LIGHT IS TO?
-FOLD
TO COOK UNCOVERED UNDER DIRECT HEAT SOURCE IS TO?
-BROIL
TO COOK MEAT, FISH, OR POULTRY UNCOVERED IN AN OVEN WITH DRY, HOT AIR IS TO?
-ROAST
TO COOK LARGE PIECES OF MEAT OR POULTRY SLOWLY OVER LOW HEAT IN A SMALL AMOUNT OF HOT LIQUID IN A TIGHTLY COVERED PAN IS TO?
-BRAISE
TO COOK FOOD IN HOT LIQUID, 212F, HAVING BUBBLES THAT RISE TO AND BREAK ON THE SURFACE OF A LIQUID IS TO?
-BOIL
TO COOK FOOD IN A PAN USING VAPOR PRODUCED BY BOILING LIQUID IS TO?
-STEAM
TO ROAST SLOWLY ON A RACK OR SPIT OVER HOT COALS OR SOME OTHER DIRECT HEAT SOURCE AND BASTE WITH A SPICY SAUCE IS TO?
-BARBEQUE
