Microwave
Eggs
Cooking Terms
Poultry
milk
100
to cook evenly, arrange the food so the thickest parts are toward _____
What is outside edges of dish?
100
part of the egg contains cholesterol
What is yolk?
100
to work dough by pressing & folding until it becomes smooth and elastic
What is knead?
100
main nutrient in poultry
What is protein?
100
sugar in milk
What is lactose?
200
shape of the cookware the promotes even cooking
What is circular?
200
TRUE OR FALSE Wash eggs thoroughly before storing
What is FALSE?
200
heat a liquid like milk to the simmering point
What is scald?
200
edible organs of poultry
What is giblets?
200
coagulated product with custard-like consistency
What is yogurt?
300
time after cook time, immediately after it comes out of the microwave
What is standing time?
300
an ingredient in mayonnaise that causes the fat and vinegar to emulsify (stick together)
What is egg?
300
to incorporate air by using a mixer or a whisk
What is whip?
300
dry heat method of cooking poultry
What is roasting?
300
milk that has a trace of fat
What is skim milk?
400
technique to reduce splattering, promote steaming and even cooking
What is cover foods?
400
type of heat to cook eggs
What is low heat?
400
to cut food into small squares 1/2" on all sides
What is cube?
400
moist heat method of cooking poultry
What is stewing?
400
process of heating milk to destroy harmful bacteria
What is pasteurization?
500
how does the quantity of food affect the cook time
What is more food then longer cooking time?
500
the function of eggs in a meatloaf
What is binder?
500
to cover chicken evenly with flour
What is to coat?
500
fattiest part of the chicken
What is the wing?
500
process of breaking down fats into small particles and distributing them in milk
What is homogenization?
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