Food Preparation
To incorporate air into a liquid, making it fluffy.
Whip
This is avoided when you keep yourself and your station clean.
Cross-Contamination
The word describes the number of servings a recipe will make.
Yield
This occurs when protein strands in flour are strengthened by adding moisture and friction.
Gluten Development
The essential nutrient that supplies energy to our bodies.
Carbohydrates
To soak a food in seasoned liquid, enhancing its flavor and moisture.
Marinate
The proper way to hold a kitchen knife
Thumb and index finger firmly grip the base of the blade while remaining fingers tuck under the handle.
The number of cups in a pint
2
This describes a substances that attracts and draws out water from another substance.
Hygroscopic
The good kind of carbohydrate.
Complex
To grate only the skin of a food, mainly citrus fruits
Zest
When should spills be cleaned?
Immediately!
The number of Tablespoons in a half cup
8
A substance that, when combined with moisture and/or heat, creates pockets of air; helping a food to rise.
Leavening Agent
The essential nutrient responsible for tissue repair in our bodies
Protein
To combine fat and sugar until the mixture becomes light and smooth
Cream
Keeping hot foods hot and cold foods cold helps to prevent what?
Food-borne illnesses
The number of teaspoons in a Tablespoon
3
This happens when the surface of a food reacts with oxygen, changing its color.
Oxidation
Foods that are naturally colorful tend to be high in...
Vitamins and Minerals
To mix cold fat into dry ingredients
Cut in
This should absolutely never be put on a grease fire.
Water
The number of pints in a quart
2
What could you add to a pot of tomato soup if it is too acidic?
Fat
The most important essential nutrient.
Water