Share foods 1 final review
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Write the key term for “ To cook in water or liquid under a boiling point or reach the point when a boiling liquid is in turmoil; its surface is agitated and rolling.”
Boil
______ fats have a low smoking point.
animal
What type of cooking method retains more nutrients than most other cooking methods?
microwaving
What is one thing all cooking methods have in common?
heat
When placing food in a microwave what is the most effective shape for cooking?
ring
Proteins make up _____ of your body weight?
1/5
_______ are important to health but do not supply energy?
vitamins
How many cups of water should you drink in a day?
8-12
1 gram of protein is equal to how many calories?
4
What is the largest part of a healthy diet?
carbohydrates
What is the hardest type of wheat?
durum
A “pinch” = less than _____ teaspoons
1/8
1 “stick” butter = _____ TBSP
8
What is the abbreviation of Tablespoon?
TBSP
___ batters are thin and are made from equal amounts of liquid and flour.
pour
What are the 2 major types of breads?
quick and yeast
