Kitchen Basics
Sickness caused by eating food that contains a contaminant
Foodborne illness
what tool is for stirring, beating, and whipping
whisk
Fruits that are small, juicy fruits with a thin skin
Berries
What is an example of a makes your bake goods rise
leavening agents- Oxygen, Baking Powder, Baking soda, Yeast
A Moist Heat that reaches a point of 212
Boiling
Moisture loss cause by improper packaging is called
freezer burn
Has a serrated teeth usually used for bread
bread knife
An onion is a
Bulb
To mix solid fat and flour with a pastry blender
Cut in
Deep Fat frying is an example of
Cooking in fat
What temperature range is known as the danger zone
40-140
what measuring tool do you use on a flat surface at eye level
liquid
An avocado is a
Fruit
What ingredient give structure
Flour
What is a cooking method you use to make cookies
Baking
The spread of harmful bacteria from one food to another
Cross contamination
If a recipe called for fresh herbs but you only have dried. what is this called?
Substitution
These specific types of veggies grow under ground
Roots, Bulbs, Tubers
quick bread method in which liquid ingredients are lightly mixed into dry ingredients to create a batter with a slightly coarse yet tender texture
Muffin Method
A chemical reaction between certain sugars and proteins the brown roasted, fried or baked foods that adds flavor and color
Maillard Browning
What type of meat needs to be cooked at the highest degree of 180
Whole poultry
If you need to reduce the yield in the recipe you need to do what
convert
The Chemical reaction in which oxygen in the air reacts with a special protein in the fruit, turning it brown
Enzymatic Browning
a method of mixing yeast dough in which the yeast is 1st dissolved in warm water to activate growth
Conventional Method
The method of transferring heat by direct contact is
Conduction