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39 Cards in this Set
- Front
- Back
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Beat |
To make a mixture smooth by using a brisk over and over motion with a wooden spoon, wire whisk or electric mixer |
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Cream |
To soften fat with a wooden spoon or mixer either before or while mixing it with sugar |
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Cut in |
To distribute solid fat into small pieces evenly through dry ingredients using a pastry blender |
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Fold |
To blend delicate ingredients gently by cutting the mixture vertically with a rubber spatula and turning the mixture into itself by sliding the spatula across the bowl and folding it onto itself |
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Knead |
To work a dough with your hands using a pressing and folding motion |
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Stir |
To mix ingredients with a circular motion in order to blend them and make a uniform consistency |
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Whip |
To beat rapidly in order to incorporate air and increase volume of the mixture |
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Sauté |
Fried quickly in a small amount of fat |
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Simmer |
Stay just below the boiling point while being heated |
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Chop |
Cut into small pieces |
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Dice |
Cut into small cubes |
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Mince |
Cut or grind into very small pieces |
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Slice |
Cut into slices |
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The methods of mixing ingredients |
Muffin method, biscuit method and cake (creaming) method |
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Quick breads are |
Baked goods using baking powder and baking soda as the leavening agents |
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A pourable mixture is called A thicker mixture is called A solid mixture is called |
Pourable-batter Thicker-drop batter Solid-dough |
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The 5 different types of cookies |
Bar, drop, moulded, rolled, pressed |
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The two groups of cakes |
Butter cake (made with fat) and sponge/foam cake (made without fat) |
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How do cakes get firm and a porous structure |
Firm-the heat Porous-the gluten in the flower trapping the expanding leavening gases |
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The four methods for cooking grains |
Absorption, pilaf, pasta and rice cooker |
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The absorption method in cooking grains |
Grains are simmered slowly in liquid until tender. Bring to a boil over medium-high heat. Reduce heat to low and simmer, covered. |
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Pilaf method in cooking grains |
Similar to absorption method but grains are briefly cooked in hot butter or oil before adding liquid to add a toasted nutty flavour. |
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Pasta method in cooking grains |
Grains are cooked in salted boiling water then drained then spread onto a baking sheet to keep them fluffy. |
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Rice cooker method in cooking rice |
Add rice, water, salt and turn on. |
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The 4 ways to tenderize meat |
Using tools, marinating, heat and moisture and cutting against the grain. |
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How to tenderize meat using tools + how it works |
Place meat on a cutting board and bang on it using a meat tenderizer. How: making it thinner and more tender (pre chewing it) |
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How to tenderize meat by marinating + how it works |
Add a couple tablespoons of pureed fruit to a pan, bowl or bag with your meat for at least a day. How: enzymes in fruit break down muscle and connective tissues in meat |
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How to tenderize meat using heat and moisture + how it works |
Use either dry (grilling) or wet heat (braising) and cook slowly. How: when the collagen in the meat gets heated to 71° or higher it becomes gelatinous making it "melt in your mouth" |
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How to tenderize meat by cutting against the grain + how it works |
Slice your meat thinly against the grain (it can be found by looking at which way the connective tissues are going). How: cutting the connective tissues making it more tender |
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Creaming method for cakes |
Sift together dry ingredients, cream fat and sugar, add beaten eggs, add liquid to creamed mixture alternating with the dry ingredients, in a moderate oven (350°F) |
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Muffin method |
Mix together dry ingredients, mix together wet ingredients, make a well in dry ingredients, all liquid all at once to dry ingredients. |
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Good and bad muffin characteristics |
Good: rounded top, golden brown, tenser, even texture inside, top is a little rough and cracked Bad: peaked top, tough, tunnels, smooth top. |
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What % of what are grains |
70% starch (complex carbohydrate, the body's preferred source of energy) 30% protein, fat, vitamins and minerals |
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Parts of the grain |
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What are the bran, germ and endosperm used for in a grain |
Bran-protects the seed Germ-nourishment for the seed Endosperm-energy for the seed |
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What parts of the plant do we eat |
Fruit, flower/leaf, stem, seeds, tubers, bulb and root |
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What are the five categories of fruits |
Melon, berries, tropical, apples/pears, fruit with pits |
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What percent of food produced ends up not being consumed |
40% |
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What is the food pyramid |
1) eating it (humans) 2) feeding animals 3) using it for energy 4) composting |
