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Stack #4683380
| Question | Answer |
|---|---|
| How many teaspoons = 1 Tablespoon# | 3 |
| How many sticks of Margarine = 1 cup# | 2 |
| how many tablespoons are in one stick of butter or margarine# | 8 |
| how many sticks of margarine= 1 pound# | 4 |
| how many tablespoons equal 1 cup# | 16 |
| What measuring Utensil do you use for peanut butter or shortening# | dry measuring cups |
| What would you use to measure 1 1/2 t. salt?# | measuring spoons |
| What would you use to measure 2 T. water?# | measuring spoons |
| What would you use to measure 3/4 Cup of juice? # | liquid measuring cups |
| What piece of equipment would you use to cut shortening with flour?# | pastry blender |
| Give 3 examples of what could be measured in a liquid measuring cup.# | water, milk, vegetable oil |
| Give 3 examples of what could be measured in a dry measuring cup.# | flour, sugar, chocolate chips |
| What piece of equipment could be used to "beat an egg"?# | whisk or fork |
| What is another name for a chef's knife?# | french knife |
| Describe what it is used for. (foods and types of cuts)# | mincing, dicing, chopping |
| Abbreviation of teaspoon..# | t |
| Abbreviation of tablespoon....# | T |
| Beginning lab with Mise en place means...?# | everything is in place |
| Describe the use of a straight edge spatula.# | to level off after you measure, for dry goods only. |
| Describe the use of a saucepan.# | heating liquids, simmering sauces, or boiling water |
| Describe the use of a wooden spoon.# | stirring or mixing, water doesn't boil over |
| Explain how to properly use a grater with a block of cheese.# | hold the grater over a bowl, hold firmly, next put your block of cheese on it and go up and down to shred cheese until the block is gone. |
| What does it mean to 'fold in' ingredients# | Instead of mixing you would add some and fold it into whatever you are making |
| Explain how to measure 1/2 cup of brown sugar. Be sure to explain what equipment you would use and how to measure it.# | 1/2 measuring cup dry, fill it, firmly pack it until its level and filled |
| What type of knife is used to core and peel fruits and vegetables?# | pairing knife |
| Why are baking soda and baking powder used in baked goods?# | they are leavening agents |
| Describe how a roux is prepared, include the ingredients and the proportions (amounts).# | melt butter and flour and whisk until it reaches desired consistency and color. |
| Give 3 food examples that would use a roux.# | mac and cheese, gumbo, gravy |
| What does USDA stand for?# | united states department of agriculture |
| What does FDA stand for?# | food and drug administration |
| Describe pomes and give examples.# | apples, pears, seeds in the middle |
| Describe berries and give examples.# | strawberries, raspberries, blueberries, seeds grow on bush |
| Describe melons and give examples.# | watermelon, cantaloupe, grow on ground on vine, hard outer shell |
| Describe citrus fruits and give examples.# | oranges, lemons, limes, acidic |
| Describe tropical fruits and give examples.# | bananas, pineapple, grown on trees |
| How should raw fruits and vegetables be washed before eating?# | cold water |
| What is the difference between steaming and boiling? Why is steaming preferable to boiling when cooking most vegetables?# | boiling you put the food in water to boil but steaming you use the water vapors to heat the vegetables. Steaming retains more nutrients, color, and texture |
| Describe drupes/stone fruits and give examples.# | peaches, cherries, pits in the middle |
| Describe pods and seeds vegetables and give examples.# | peas, beans, corn, come in pairs |
| Describe fruits of the vegetable plants and give examples.# | tomatoes, peppers, seeds, grown in ground |
| Describe stems and stalks and vegetables and give examples. # | asparagus and celery, have stalk |
| Describe flower vegetables and give examples.# | grown in ground seeds start off as flower, cauliflower, and brocolli |
| Describe bulb vegetables and give examples# | onions and garlic, grown in ground, dig them up |
| Describe tuber vegetables and give examples# | spinach, kale, grow out of ground |
| Describe root vegetables and give examples.# | potatoes, bury underground and dig up |
| Grains are a source of what nutrient?# | complex carbohydrates |
| Why are whole grains preferred over refined grains?# | the entire grain kernel |
| What does 'al dente' mean? When did we use this term in class? (Specific recipes or food)# | to the tooth, pasta or risotto |
| Describe how to cook 1 cup of rice on the stove. (what equipment is used and how much water?)# | bring rice and water to a boil cover until done, do not take off lid until done. |
| Describe how to cook 1 cup of pasta on the stove. (what equipment is used and how much water?)# | A large pot and a colander bring water to a boil then put in pasta, stir until al dente, drain, and return to pan and add sauce or butter so noodles do not stick together. |
| What is pasteurization?# | kill harmful bacteria at a certain degrees |
| What is homogenization?# | stay intergrated |
| What is UTH milk?# | ultra-high temperature milk |
| How many days after the sell by date should milk and cheese be discarded?# | 5-7 days |
| If light hits milk, what vitamin is destroyed? For this, what type of containers should milk be stored in?# | hard plastic or food grade glass container that light cannot penetrate through, riboflavin |
| What size of eggs are most recipes written for?# | large |
| Describe candling and why is this process is done?# | shine a flashlight onto an egg and check internal quality |
| Turkey Breast is : high in? low in?# | high in protein, low in fat |
| Describe how to properly use a thermometer to check the internal temperature of meat.# | don't touch bone, fat, or pan. get the thickest part |
| What parts of the animal will have the most tender cuts of meat?# | least excercise |
Created by:
abl0173