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Section 9 Vocabulary
You In The Kitchen Vocabulary
Term | Definition |
---|---|
Utensil | Non-electric hand held kitchen tool used when preparing food |
Use and care manual | A booklet of instructions for a tool |
Cook | To prepare food for eating using heat |
microwaves | High frequency energy waves often used to cook food |
Cookware | Pots and pans used on the cook top |
Bakeware | Pots and pans used in conventional ovens |
Sanitation | The process of making conditions clean and healthy |
Food borne illness | Sickness or disease caused by a harmful substance not meant to be in food |
Recipe | A set of directions used to prepare a food product |
Ingredients | Food items needed to prepare a food product |
Abbreviation | Shortened form of the word |
Measure | To determine the amount of an item |
Standard measuring tools | Specially marked cups and spoons used to measure ingredients |
Cut | To divide foods into small pieces |
Food Processors | Electric kitchen appliances that cut ingredients in different forms and mix them |
Leveling agent | An ingredient that causes foods to rise during baking |
Curdling | Lumping of milk proteins caused by cooking with high heat |
Scum | Film that forms on the surface of heated milk |
Moist heat cooking | Methods for cooking foods in which water or other liquids are added |
Dry heat cooking | Methods for cooking foods without liquids |
Food preparation schedule | A written plan for one person that list when food preparation task should be started and completed |
Multitasking | Doing more than one task at a time |
Work center | An area of a kitchen design around a specific activity or activities |
Work plan | A list of task to be done, who is to perform them, and the tools and ingredients needed |