Prepping Food
Cooking Food
Cooking Food
Changing Ingredients
Changing Ingredients
100
These procedures affect nutrient content
what is storage
100
These food items should not be overwashed
What is grains
100
remove fats from stocks and soups[solid fat layer taken off the top]
What is chillling and skimming
100
whipped chilled evaporated milk is a low fat alternative for_____________
What is whipped cream
100
this is used to replace sour cream
What is yogurt
200
Excess _______of vegetables can waste nutrients
What is trimming
200
When meat is cooked to long these 2 nutrients can be lost
What is thiamin and vitamin b6
200
these method intensifies flavor and color of fruits and vegetables
What is carmelizing
200
low fat substitute for chocolate
What is cocoa
200
this is a substitute for cheese
What is tofu
300
when produce is cut this vitamin is lost
What is vit c
300
This low fat cooking method helps retain nutrients
What is steaming?
300
a way to make foods healthy is to change this
What is portion size
300
these can be made more nutritious by using elegant low fat substitutions
What is desserts
300
these can be used to replace salt
What is seasoning and flavoring
400
the first step toward providing nutritional meals is to purchase
What is fresh high quality products
400
2 ways to tenderize meat
What is marinating and pounding
400
cooking with small amount of vegetable juice is an example of
What is wet sauteing
400
kidney beans and lentils are examples of _________
What are legumes
500
nutrients can be destroyed by these 2 things
What is oxidation and humidity
500
lean cut of meat
What is tenderloin
500
root vegetables should be baked in their ______
What is skins
500
salt substitutes should never be used because they can become this
What is bitter
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