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52 Cards in this Set

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