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Equipment
Measurements/Equivalents
Vitamins and Minerals
Microwaves
Random
100
Used to spread or level
What is a Metal Spatula
100
1 Tbsp. = ? tsp
What is 3 tsp
100
The Fat-Soluble Vitamins
What is K,A,D,E remember the name Kade
100
The 3 microwave safe materials
What is Paper, Plastic, Glass
100
the temerature danger zone
What is 41*F to 135*F
200
To cut lager pieces of food
What is a Chef's Knife
200
1/3 c. = ? Tbsp.
What is 5 1/3 Tbsp.
200
Deficiency: Anemia Sources: Animal foods, spinach, bananas
What is Vitamin B6
200
Microwaves are repelled by it
What is Metal
200
The 3 safest ways to thaw frozen meats.
What is 1. In the fridge for 2-3 days 2. under cold running water 3. in the microwave
300
a SHALLOW round pan used for cooking food
What is a Saute Pan
300
Half and Double 3/4
What is Half= 3/8 Double= 1 1/2
300
Needed for making genetic material and metabolizing proteins and prevents neural tube birth disorders
What is Folic Acid
300
Type of dish that wold be the best for microwave cooking
What is Round Shallow- it allows for more even and faster cooking
300
the 6 basic nutrients and the amount of calories per gram.
What is Fat-9 Carbs.-4 Protein-4 Vitamins-0 Minerals-0 Water-0
400
Flour is pushed through the wire mest inside to get rid of any lumps
What is a Sifter
400
1 gal. = ? qt.
What is 4 qt.
400
Sources: Chicken, milk, egg yolds, nuts
What is Iron
400
The energy source for cooking in the microwave
What is Microwaves
400
When in doubt, ______________
What is Throw it out
500
Used for straining lumps out of gravies and sauces
What is a Strainer
500
1/2 c. = ? Tbs.
What is 8 Tbs.
500
Helps maintain regular fluid balance.
What is Potassium
500
the time allowed for a product to sit after microwave cooking
What is standing time
500
The breakdown and distribution of fat particles so that mild will not separate
What is Homogenization