Recipe Basics
The number of servings a recipe makes
Yield
The utensil used to measure milk.
Liquid Measuring Cup
Cutting food into fine pieces.
Mixing thoroughly to add air.
Beat
Heat transfer by direct contact
Conduction
Another way of measuring the same amount of product.
Equivalent
Liquids must be measured at this level.
Eye Level
Making shallow cuts in meat to tenderize.
Score
Combining fat with flour.
Cut in
This dry-heat method cooks food using the oven.
Baking
how many cups is 4 ounces
1/2 cup
Measuring spoons are used for amounts under this size.
1/4 cup
Cutting food into ½ inch cubes.
Cube
Gently combining a light mixture into a heavier one.
Fold
Heat transfer through air or liquid circulation.
Convection
To increase the yield, you must do this to the ingredients
Multiply
You must always do this to a scale before measuring.
Tare
Cutting food into really thin strips.
Sliver
Adding solid fat to a dry mixture uses what tool?
Heat transfer as waves of energy.
Radiation
Changing the ingredients in a recipe because you don’t have the original ones is called this.
Substitution
Measuring peanut butter, flour, and brown sugar all require this type of tool.
Dry Measuring Cup
Cutting food into uniform ⅛–¼ inch squares is called this.
Dice
This mixing method uses quick, vigorous movements to trap air and make mixtures fluffy.
Whip
Browning that happens when sugar and proteins react.
Maillard Browning