Recipes and Ingredients

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Author:
smileitskendall7
ID:
129787
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Recipes and Ingredients
Updated:
2012-01-22 18:28:20
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recipes ingredients
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Recipes and Ingredients
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  1. When preparing meats, what is the difference between dry-heat and moist-heat cooking methods, and give an example of each?
    Dry-heat cooking is cooking by direct heat, uncovered, and without water such as when roasting broiling, grilling, and baking. Moist-heat cooking is cooking with added liquids such as when braising, simmering, or stewing.
  2. What type of material cannot be used in a microwave oven?
    Anything made of metal.
  3. Is it okay to use a regular rubber scraper to stir food while cooking it on the stovetop? Why or why not?
    No, because a regular rubber scraper cannot withstand high heat and could melt in the food.
  4. What is the proper way to disconnect an electric appliance and why?
    To unplug an appliance, you should hold onto the plug when pulling it out of the outlet. If you pull it out by the cord, you can cause the wires to break and fray.
  5. What is the difference between batter and dough and give an example of each?
    Batter is a liquid mixture that is poured or dropped into a pan for cooking or baking such as with pancakes or muffins. Dough is a thick mixture that is molded or shaped and placed into a pan for baking such as with breads, or cookies.
  6. Give one purpose for using milk in a recipe.
    Milk adds flavor, helps preserve foods, moistens ingredients, and adds nutritional value.
  7. Give one purpose for using fat in a recipe.
    Fat adds tenderness, flavor, texture, and aids in browning.
  8. Give one purpose for using eggs in a recipe.
    Eggs add color, flavor, nutritional value, leavening, thickening, and are an emulsifier.
  9. Give one purpose for using flour in a recipe.
    Flour provides structure for baked goods, and is a thickener for liquids.
  10. What is a leavening agent?
    It is an ingredient that will make a cake or bread rise.
  11. Name two leavening agents.
    Baking powder, baking soda, cream of tartar, eggs, yeast.
  12. Give three types of containers that can safely be used in a microwave oven.
    Glass, paper, plastic, melamine, ceramic, stoneware.
  13. Name three pieces of information given in a recipe.
    Ingredients and their amounts, instructions, pan size, cooking time and temperature, yield.
  14. What is a recipe?
    It is a set of instructions for cooking or baking food.
  15. What is the difference between cookware and bakeware?
    Cookware consists of untensils that are used in cooking on top of the range, and bakeware are utensils that are used for baking inside the oven.
  16. Name three ways to garnish a plate of food?
    Add a sprig of parsley or salad green; sprinkle the food with parsley flakes, paprika, or nutmeg, etc.; add fancy cuts to vegetables like radishes or cucumbers.
  17. What types of meat are best cooked by the dry-heat cooking method and why?
    Tender cuts generally use dry-heat cooking since they contain enough of their own juices to stay tender.
  18. Give one purpose for using sugar in a recipe.
    Sugar adds flavor, texture, and aids in browning.
  19. What is the difference between yeast breads and quick breads?
    Yeast breads use yeast to make the bread rise and quick breads use baking powder, baking soda, or another type of quick acting leavening agent to make the bread rise.
  20. Why should you preheat an oven before baking?
    So that the oven is at the correct temperature when the food is placed inside and can finish baking in the time stated in the recipe.
  21. What is the purpose of marinating foods?
    Marinating adds flavor and tenderizes food.
  22. How can you tell when a cake is done baking?
    The cake is done when a toothpick or knife is inserted in the center of the cake and it comes out clean; or the cake pulls away from the sides of the pan.
  23. Name two types of recipe formats.
    Standard, descriptive, narrative, and action.
  24. How does food cook in a microwave oven?
    The magnetron tube causes the water particles of the food to begin moving which causes friction as they rub against each other. This friction causes heat and cooks the food.
  25. What types of meat are best cooked by the moist-heat cooking method and why?
    Less tender cuts of meat since they do not have enough of their own juices and will be tough. This is a slower method of cooking meat.
  26. What is the name of the utensil that is used to flip hamburgers?
    pancake turner
  27. What is the name of the utensil that is used for baking hot dishes in the oven and is made of glass, pottery, or stoneware?
    casserole dish
  28. What is the name of the utensil that is used to scrape the sides of bowls?
    rubber scraper or rubber spatula
  29. What is the name of the utensil that is used to measure the quantities less than 1/4 cup?
    measuring spoon
  30. What is the name of the utensil that is used to level off measuring cups and spread icing?
    spatula
  31. What is the name of the utensil that has large holes in it and is used to drain the liquid from spaghetti and other larger sized pieces of food?
    colander
  32. What is the name of the utensil that is used to remove the skins of fruits and vegetables?
    peeler
  33. What is the name of the utensil that is used to measure flour?
    dry measuring cup
  34. What is the name of the wire utensil that is used to whip or beat egg whites?
    wire whisk or wire whip
  35. What is the name of the utensil that is made of glass and is generally used to hold small amounts of ingredients, for cracking open eggs, and as individual serving dishes for pudding.
    custard cup or dessert cup
  36. What is the name of the baking utensil that is used to make long low flat cakes that can be topped with a filling and rolled into a log shape?
    jelly-roll pan
  37. What is the name of the utensil that is used to roll out pie dough?
    rolling pin
  38. What is the name of the utensil that is made of a screen mesh and is used to drain the liquid from small sized food particles?
    strainer
  39. What is the name of the utensil that is used to lift and turn food without piercing it?
    tongs
  40. What is the name of the utensil that is used to measure water?
    liquid measuring cup
  41. What is the name of the utensil that is used to bake cookies?
    cookie sheet
  42. What is the name of the utensil that is used to beat eggs by hand?
    eggbeater
  43. What is the name of the utensil that is used for spreading melted butter or barbecue sauce on top of food?
    pastry brush
  44. What is the name of the utensil that is used to stir food while cooking on the stovetop?
    wooden spoon

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