Basic Skills Unit
If not handled properly, this type of food is most likely to cause a foodborne illness.
What is eggs/poultry?
A fairly thick batter that can be scraped from the bowl and scooped with a spoon, such as muffins.
What is drop batter?
Yellow portion of an egg that is a rich source of fat, iron, and vitamins A & D.
What is the yolk?
The discoloration of cut fruit when it is exposed to air.
What is enzymatic browning?
This type of fat typically comes from plant-based products and is liquid at room temperature.
What is unsaturated fat?
Using this piece of equipment allows you to whip and incorporate air into liquid
What is a whisk?
Large, irregular holes in the interior of a baked good when the product has been over mixed.
What is tunnels?
Egg whites beaten and leavened with air.
What is egg foam?
Method of cooking vegetables that retains nutrients the most with the least amount of added fat.
What is steam?
This macronutrient provides us with energy.
What are carbohydrates?
The abbreviation for pound.
What is lb?
Steps include combining dry ingredients in one bowl, combining liquid ingredients in another bowl, making a well into the dry ingredients, adding the liquid ingredients to the well, then mixing until just combined.
What is muffin method of mixing?
This helps to build strong bones and teeth.
What is calcium?
Fiber, found in the skin and pulp of vegetables, is important for this.
What is digestive health?
This protein typically contains all of the 9 essential amino acids.
What is complete protein?
Oil should be measured using this piece of kitchen equipment.
What is a liquid measuring cup?
A gas created by leavening agents.
What is carbon dioxide?
The only difference between whole milk and skim milk is the removal of this item.
What is fat?
You can you add this to fruit to prevent enzymatic browning.
What is ascorbic acid (vitamin C)?
Fat, carbohydrates, and protein are all considered this.
What are macronutrients?
These two characteristics of an item typically affects the microwave cooking time.
What is the volume and size?
This ingredient provides the structure of quick breads.
What is flour?
This size of egg is what most recipes call for using.
What is large?
What is fork tender?
This protein does not contain all 9 essential amino acids.
What is incomplete protein?