When placing food in a microwave what is the most effective shape for cooking?
ring
What piece of equipment is used for slicing, chopping, and dicing?
Chef knife
What is one thing all cooking methods have in common?
heat
What is the abbreviation of Tablespoon?
TBSP
How many cups of water should you drink in a day?
8-12
___ batters are thin and are made from equal amounts of liquid and flour.
pour
What is a serrated knife?
used fir slicing bread
What 2 basic mixing methods are used for quick bread batter?
muffin and biscuits
A “pinch” = less than _____ teaspoons
1/8
______ fats have a low smoking point.
animal
What is the largest part of a healthy diet?
carbohydrates
1 gram of protein is equal to how many calories?
4
When cooking foods heat releases _______ and _________.
flavor and aroma
1 “stick” butter = _____ TBSP
8
What type of cooking method retains more nutrients than most other cooking methods?
microwaving
What is the hardest type of wheat?
durum
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
What are the 2 major types of breads?
quick and yeast
When placing food in a microwave what is the most effective shape for cooking? `
ring
Proteins make up _____ of your body weight?
1/5
_______ is cooking small pieces of food over high heat in a small amount of oil until just tender.
stir frying
What is a portion scoop?
for measuring cookies and ingredients in portions
What piece of equipment is used for stirring, beating , and whipping?
Balloon whisk
_______ are important to health but do not supply energy?
vitamins
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