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# Unit 3 Consumer R
# Unit 3 Consumer Skills - Recipe Skills
| Question | Answer |
|---|---|
| A round cooking utensil with a relatively long handle and (usually) a tight-fitting cover. They come in sizes ranging from 1 pint to 4 quarts. They are made from various materials such as aluminum, anodized aluminum, ceramic, or stainless steel. | saucepan |
| This is when you allow for the weight of a container of wrapper | tare |
| This is when you cut off a very thin layer of the peel | pare |
| Most ingredients are measured by this in American kitchens, (using cups, teaspoons, quarts, etc.) | volume |
| A set of directions for making a food or beverage | recipe |
| The number of servings or amount the recipe makes. | yield |
| The amounts used in the recipe are determined by the amounts of another ingredient.(Pastry 3:2:1 dough) | ratio cooking |
| A container with a fine wire screen at the bottom and a blade that forces the dry ingredients through the screen. (We use a strainer in the lab kitchens instead of this piece of equipment.) | sifter |
| Cutting food into small irregular pieces. | chop |
| Cutting food into small squared pieces about ½ inch on each side | cube |
| Cutting food into very small irregular pieces (you are cutting things as small as you can) | mince |
| A technique used to gently combine two mixtures (may be a light/airy mixture with a heavier mixture). Cut down through the mixture with a rubber spatula and gently turn the mixture bringing the food product from the bottom to the top. | fold |
| To mix a solid, cold fat (such as butter or shortening) with dry ingredients (such as a flour mixture) until the combination is in the form of small particles. | cut in |
| To cook food quickly in a small amount of oil in a skillet or sauté pan over direct heat | saute |
| Also called a skillet , this long-handled, usually round pan has low sides. It's used for frying foods over high heat, so it should be thick enough not to warp and should be able to conduct heat evenly. | frying pan |
| A large pot or kettle with two handles, (may be made of cast iron) with a tight-fitting lid so steam cannot readily escape. It's used for moist-cooking methods, such as braising and stewing. | Dutch Oven |
| This usually refers to a deep, round/oval, ovenproof container with handles and a tight-fitting lid. It can be glass, metal, ceramic or any other heatproof material. | casserole dish |
| To cook food in an oven, thereby surrounding it with dry heat | bake/roast |
| refers to heating a liquid until bubbles break the surface (212°F for water at sea level) | boil |
| To cook food gently in liquid at a temperature (about 185°F) low enough that tiny bubbles just begin to break the surface. | simmer |
| Foods that have been cut into thin, matchstick strips. The food (such as a potato) is first cut into 1/8-inch-thick slices. The slices are stacked, then cut into 1/8-inch-thick strips. The strips may then be cut into whatever length is desired. | julienne |
| To beat ingredients, such as egg whites, cream, etc., thereby incorporating air into them and increasing their volume until they are light and fluffy | whip |
| To beat an ingredient or combination of ingredients until the mixture is light, fluffy, soft, smooth. Often a recipe calls for creaming a fat, such as butter, or creaming a mixture of butter and sugar | cream |
Created by:
Gayla Anderson
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