Ingredient Functions
The ingredients that gives flavor
What is sugar and salt
The amount of teaspoons in a tablespoon
3 teaspoons
To cut food into small, irregular pieces.
Chop
To cut food into the smallest possible pieces.
Mince
Foods that still require some other ingredients and/or work on your part
Semi-Prepared
The ingredient that is the structure of any food
What is Flour
The amount of tablespoons in a cup
16 tablespoons
To brush or pour liquid over a food as it cooks.
Baste
To cut food into small pieces by pressing/rubbing the food against the rough surface of a grater.
Grate
Foods that are ready to eat either immediately or simply heating or thawing
Finished
The ingredient that provides moisture
What is Liquid
The amount of tablespoons in a fluid ounce
2 tablespoons
To thoroughly mix foods using a vigorous over-and-over motion
Beat
To cook food items, often meat or poultry, uncovered in an oven.
Roast
Which gives you more nutrients scratch or convenience foods
Scratch
The ingredient that helps the product rise
What is a leaving agent
The amount of tablespoons in 1/8 cup
2 tablespoons
To cook foods in a small amount of fat over medium-high heat.
Saute
To cook food in liquids just below the boiling point (small bubbles are rising to the surface but not bursting)
Simmer
Which gives you a bigger serving size scratch or convenience foods
Scratch
The ingredient that binds everything together
What are eggs
The amount of cups in 8 fluid ounces
1 cup
To cook food by first browning it, then simmering in a small amount of liquid.
Braise
To make shallow, straight cuts in the surface of a food.
Score
Why do we use convenience foods
Longer shelf life, reduce meal prep and location