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19 Cards in this Set
- Front
- Back
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A________ recipe unlike and origional recipe ensures the same result each time it is made
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Standardized
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Each recipe may list
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amount of ingredients, yeild, equpment, cooking time, cooking temp, calorie count
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measuring spoon ets are used for liquid and dry ingredients. Although some sets may have 6 or more spoons, the most comon 4- spoon sets include
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1 tablespoon
1 teaspoon 1/2 teaspoon 1/4 teaspoon |
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the measuring cup sets are used to measure___ ingredents and solid___. while some sets include 2/3 and 3/4 cup, the most common 4- cup sets include
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1 cup
1/2 cup 1/3 cup 1/4 cup |
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____ are measured in transparent glass cup measures, whick come in 1 cup, 2 cups, and 1 quart sizes. these cups can not be correctly used for measuring dry ingredients
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liquids
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any measurement by ___, weather using customary or metric units, is more accurate than meauring cups or spoons.
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weight
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how to measure dry ingredients.
A. Lightly ___ the dry ingredients into the measuring cup B. __ the ingredents above the edge of the cup C. do NOT ____ or ____ D. using the flat ide of a kinfe or a straight- edged spatula, __ the ingredients |
A. Spoon
B. Mound C. Shake down or Pack D. Level |
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__ __ is the ONLY dry ingredient that is packed into the measuring cup. pack the sugar, level the top, and invert. if packd correctly, the damp sugar should maintain the shape of its measuring unit
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Brown Sugar
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How to measure fats:
A __ fats into a dry measuring cup: level the top B. remove with a __ spatula C you can use a __ __ method to measure fats |
A. Pack
B. Rubber C. Water Displacement |
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how to measure with a scale:
A. first place the bowl on the scale first, ___ the scale to zero and then measure the ingredients |
A. Reset
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How to measure liquids
A. set the cup measure in a level surface. pour in the liquid to the right line. B. Read at __ level |
B. Eye
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Abbrevations:
A. Tablespoon B. cup C. Pound |
A. tbs or T
B. cu or C C. lb or # |
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one____ = what you can hold between your thumb and your fore finger: less than 1/8th teaspoon: a dash: a few grains
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Pinch
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A._ teaspoons=1taablespoon
B._ tablespoons = 1 cup C.2 cups- one __ D.2 pints= one__ E.4 quarts= one F.8 fluid ounces= one__ G.16 ounces= one__ |
A 3
B 16 C pint D quart E gallon F cup G Pound |
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__ _ __ is a french term that means " to put in place" it refers to any work you can do in advance, or in getting ready to cook, before you actully start cooking
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Mise en Place
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Knife skills:
A. using a __ grip, with fingertip curled back and under, to hold food when slicing B. __ cuts are 1/8x1/8x 2 1/2 C _ is the result of cutting juienne pieces crosswise D. A __ cut is 1/4x1/4x1/42 1/2 E. __ cuts are the result of cutting batonnet pieces crosswise to dice F. the term __ usually indicates a simple dice in the size of your choice G. the hand holding the food item is called the __ hand |
A. Claw
B. julienne C Mince D. Batonnet E brunoise F. chop G. Guiding |
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seasonings:
A. ___ is a combination of onion, carrots, and celery. it is the flavor base for a wide number of dishes. B. __ are the leaves, stems or flowers of an aromatic plant. C. __ are the bark, roots, seeds, buds , or berries of an aromatic plant |
A. Mirepoix
B. Herbs C. Spices |
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Dry heat cooking without fat:
A. __ is one way of adding flavor to dry- heat cooking methods. you literally soak the meat in a seasoned liquid to impart flavor; it may tenderie some meats. B. __ also adds flavor. it is a technique that involves wrapping a very lean food with a piece of fat during cooking, to impart flavor and juiciness C. to__, place food on a rack in the pan, so it dosent sit in its own juice. no lid. cook slowly in the middle of the oven to achieve a golden brown exterior and moist, tender insided D. i often accomplished on a piece of outdoor cooking equipment E. is done on the top tacks of the oven F. the same as grilling but during the process the food is basted G. cooking food in and oven, surronded by dry, hot air No liquid H cuts cooking time in 1/4 uses air to heat food |
A. Marinating
B. barding C. Roast D. Grilling E. broiling F. barbecuing G. baking H microwave |
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Dry heat cooking with fat:
A. __ cooks food rapidly in a small amount of fat, releasing juices B. foods cooked by __ __ are often coated first with flour crumbs or batter C. __ __ __ or french frying is similar to frying D. __ __ food is kept in constant motion over a large hot surface |
A. Sauteing
B. Stir frying C. deep fat frying D. pan frying |
