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Solids
Liquids
Dry Ingredients
CookingMethods
Prep Terms
100
This utensil is used to remove solid ingredients from dry measuring cups.
What is a rubber spatula
100
this type of cup is used to measure liquid ingredients
What is transparent cups or liquid measuring cups?
100
one of two things you should not do to measuring cup when measuring dry ingredients
What is pack or tap?
100
a cooking method done by direct heat above the food
What is broiling?
100
to heat a liquid to just below the boiling point
What is to scald?
200
solid fat at room temperature from a vegetable source
What is hydrogenated shortening
200
you should set your measuring cup on this to check at eye level
What is a counter or flat surface?
200
less processed flour that is darker and coarser due to the bran and hull that remains
What is whole wheat flour?
200
a cooking method that involves simmering whole pieces of food in a lot of liquid
What is poaching?
200
to pour or spread liquid over a food as it cooks
What is baste?
300
synthetic butter from a vegetable source
What is margarine
300
chemically equal to sour milk
What is buttermilk?
300
this type of sugar contains molasses and is the only dry ingredient that is packed.
What is brown sugar
300
a general term for cooking foods in fat
What is frying?
300
to cut food into large, thin pieces
What is slice?
400
a cholesterol hazard made of milk fat
What is butter
400
concentrated flavorings
What are extracts?
400
this type of sugar is measured the same as flour
What is powdered sugar / confectioners sugar
400
a large skillet used for cooking by stir frying
What is a wok?
400
to remove a very thin layer with a vegetable peeler or a sharp knife
What is paring?
500
1 stick of butter equals?
What is 1/2 cup
500
canned milk with most of the water removed
What is evaporated milk?
500
These ingredients are measured in small amount as cause baked products to rise.
What are leavening agents?
500
how full you should fill a fryer with oil for deep frying
What is one quarter the way full
500
to put small bits of food, such as butter, on the surface of another food
What is to dot?