Show:
TERMS
Measuring Techniques
Abbreviations
Nutrients
My Plate
100
To cook by dry heat or on metal stones is what?
Bake
100
What are the standard measuring for dry measuring cups?
1 cup, 1/2 cup, 1/3 cup, 1/4 cup, 1/8 cup
100
C and pt
Cup, pint
100
Function of carbohydrates
Energy- Provides it
100
How much of your plate should be fruits and vegetables?
Half
200
To cook uncovered in a small amount of fat is what?
Stir fry/ Saute
200
Name a Type of Dry Ingredient
Flour, sugar, salt, etc.
200
gal, tsp
gallon, teaspoon
200
Nutrient that builds and repairs body tissue
Protein
200
What should be kept small and lean
Protein
300
To beat very rapidly and incorporate air into a mixture
Whip
300
Name a Type of liquid ingredient
Water, Vinegar, cooking oil, etc.
300
Oz, lb
Ounces, pounds
300
What nutrients helps with your immune system?
vitamins
300
How much of your grains should be whole grains?
Half
400
to combine two or more mixtures by gently cutting down through the mixture, across the bottom, and then up to the top
Fold In
400
What are the standard measuring for measuring spoons?
1 tablespoon, 1/2 tablespoon, 1 teaspoon, 1/2 teaspoon, 1/4 teaspoon
400
sq, F
Square, fareinheit
400
What does water do?
Hydration, most essential to life
400
What type of milk should you switch to?
Low-fat, fat free
500
to cook or cook a liquid at or just below the boiling point.
Simmer
500
Procedure for measuring flour
Spooned into measuring cup then leveled off. (sifted)
500
hr, min
hour, minutes
500
Function of fat?
insulation, protection, reserve energy
500
Who made my plate?
Michelle Obama