1
Name 3 things you should annotate in a recipe.
Temperature, Time, Ingredients, Cooking Terms, Yield, Equipment
Name 3 ingredients you could measure with a measuring spoon
cinnamon, sugar, salt, nutmeg, vanilla extract, water, oil, mayonnaise, sour cream, peanut butter, cream cheese, etc.
You would use this item after cooking pasta to drain the water and separate the noodles.
Colander/ strainer
Why is it important to try foods from different culture?
To diversify your pallet, increase cultural blending, increase your nutrients.
Name 3 steps to measuring liquid ingredients.
1. Set on flat surface 2. Get down to eye level 3. Pour until desired amount
Name 1 ingredient that you SHOULD pack down.
Brown sugar
Name 1 ingredient that you SHOULD NOT pack down.
Flour
Name 3 pieces of equipment used to measure.
Liquid measuring cup, measuring spoons, scale, thermometer
Name 5 cooking terms.
* any cooking term from worksheet is accepted*
Name 3 types of cuts.
Slice, dice, mince, chop, julienne
Name 4 cooking methods.
boil, grill, bake, steam, fry, stir fry, roast, broil, dehydrate, etc.
Name 3 types of ingredients.
Wet, Dry, Moist
Name 4 kitchen appliances.
Stove, Fridge, Oven, Microwave, Air fryer, Toaster, Blender, Waffle Maker, etc.
Name 4 units of measurement.
Ounces, Teaspoons, Tablespoons, Cups, Pints, Quarts, Gallons, etc
Name 3 reasons you might need to change a recipe.
Out of an ingredient, ingredient is expired, dietary restrictions, to change the yield (more or less), preference.
Name 3 measuring abbreviations.
oz, c. tsp, tbs, gal, qt. pt
What is a recipe?
A set of directions or instructions used to guide you in making a food or drink.
What is a yield?
The amount produced by a recipe.
What is optionally included in a recipe?
Nutritional Information
What are the two systems of measurement?
Customary and Metric
You would use this item to beat, whip, and stir ingredients.
a Whisk
Give 3 examples of moist ingredients.
peanut butter, sour cream, mayonnaise, fats
Give 3 examples of liquid ingredients
water, oil, vanilla extract, honey, lemon juice, milk, etc.
Give 3 examples of dry ingredients.
Flour, Breadcrumbs, seasonings/herbs/spices, seeds/nuts, etc.
Give 2 examples of personal hygiene we practice on lab days
Washing your hands, tying your hair back