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52 Cards in this Set
- Front
- Back
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TO MIX WITH A ROTARY beater OR ELECTRIC MIXER
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beat
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TO MIX SHORTENING AND FLOUR WITH A PASRY BLENDER
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CUT IN
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TO tumble A MIXTURE VERY LIGHTLY WITH A SPOON AND A FORK
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TOSS
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TO CUT A THIN LAYER OF PEEL FROM FRUITS OR VEGETABLES
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PARE
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TO REMOVE EXCESS LIQUID FROM A FOOD
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DRAIN
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TO COMBINE SHORTENING AND SUGAR UNTIL SOFT AND SMOOTH
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CREAM
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TO CHOP FOOD UNTIL THE PIECES ARE AS SMALL AS POSSIBLE
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MINCE
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TO CUT FOOD INTO LONG, THIN PIECES
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SHRED
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TO TURN ON AMN OVEN AHEAD OF TIME
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PREHEAT
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TO MIX USING A CIRCULAR OR FIGURE EIGHT MOTION
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STIR
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TO CUT INTO PIECES THAT ARE 1/2INCH SQUARE OR LARGER
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CUBE
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TO HEAT A LIQUID UNTIL BUBBLES CONSTANTLY RISE TO THE SURFACE AND BREAK
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BOIL
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TO CUT INTO THIN,FLAT PIECES
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SLICE
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TO DECORATE A FOOD OR DISH WITH A SMALL, COLORFUL FOOD
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GARNISH
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TO REFRIGERATE FOOD UNTIL IT IS COLD
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CHILL
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TO GENTALY COMBINE TWO MIXTURES
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FOLD IN
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1 TBSP. =
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3 TSP.
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4 C. =
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1 QT.
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1 GAL. =
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4 QT.
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1 FL. OZ[OZ.]=
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2 TBSP.
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1/4 C. =
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4 TBSP.
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1 PT.=
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16 FL. OZ.[OZ.]
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1 C. =
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8 FL. OZ.[OZ.]
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CELSIUS
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C
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CENTIMETER
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cm.
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CUP
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c.
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GALLON
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gal.
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GRAM
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g.
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INCH
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in.
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KILOGRAM
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kg
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LITER
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L
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MILLILITER
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mL.
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MILLIMETER
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mm
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OUNCE
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oz.
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PINT
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pt.
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POUND
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lb.
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QUART
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qt.
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TABLESPOON
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Tbsp.
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TEASPOON
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tsp.
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what basic infor should a recipe provide so it can be made successfully?
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ingredients,amount, directions,pan or container, temp. ,yield,time
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what is the yield of a recipe?
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the amount the recipe makes or # of servings
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in making what type of products should you follow the recipe exactly for best results
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baked goods
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what is the difference between stirring and beating a mixture
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when you stir gentally useing a wooden spoon and when you beat /mix ,you use a wire whisk
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how to fold in ingredients
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cut straight down through the mixture, across the bottom, then up and over
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why should an appliance like an oven be preheated
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so it is the right temp. when you put it in.
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explain the different way food can be browned. how do you know which method to choose
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they can be cooked in a skillet with a little hot fat , in the oven, or ina broiler. by what the recipes calls for
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what kitchen equipment is used to measure volune
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measuring cups and spoons
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what measurements of weight are typically used in food preparation
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ounces, pounds, grams, kilograms
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what is the difference between yield and disired yield
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yield is what the recipe says for the ingerdints and desired yield is your choose about how much to put in
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what is the formula for increasing or decreasing a recipe
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desired yield / oringal yield = magic #
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how does the cook use the magic # from the yield formula
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by * it by 2
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explain how rounding off ingredients measure could affect a stew and a cake
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the recipe may not work
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