88thth Grade Foods and Nutrition Grade Foods and Nutrition

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Prep Term

s

Quick Bread

s

Cooking

Tech

Yeast Breads

Eggs

Double Jeopardy

The addition of items like salt,

pepper, herbs and spices to improve the flavor of food.

Seasoning

Cutting food into pieces as small as

possible

Mince

Ingredients like butter and sugar

are mixed together to incorporate air

and increase volume

Cream

To do this, use a pastry blender to

incorporate shortening into flour

Cut In

This technique is used to gently combine, or incorporate

ingredients like egg whites

Fold

In this cooking process, bubbles rise to the surface

and break

Boiling

Cooking with dry heat, also known

as roasting

Baking

Cooking over heat in known as grilling, cooking under heat

is known as this.

Broiling

When bubbles rise to the surface, but

do not break

Simmering

Cooking with high heat and a small

amount of oil

Stir-Fry

A visible result of over mixing muffin

batter

Tunnels or Peaks

Steps include, measure the dry,

measure the liquid, add liquid to dry,

mix until moistenedMuffin Method

These 2 leavening agents are commonly

associated with quick breads

Baking Soda/Powder

To work or press dough with hands

to develop the structure

Knead

The tool used to cut shortening into flour

for biscuits

Pastry blender

The average amount of time that yeast bread dough has to be kneaded

8-10 min

This is the gas given off by

growing yeast that caused breads to

riseCO2

In addition to food and warm

temperatures, yeast also needs

this to grow.Moisture

The nutrients found in various breads are determined by the ingredients in

this.Recipe

This is the elastic like protein that

provides the structure for all baked goods

Gluten

Egg yolks are naturally high in this substance –

avoid more than 4 a week

Cholesterol

Cook eggs at low or medium temps,

because this substance is heat

sensitiveProtein

Eggs do this in recipes in addition to thickening and adding lightness

Bind Ingredients

Most eggs contain a small amount of

this bacteria

Salmonella

The stage between foam whites and stiff peaks when

beating egg whites.

Soft Peaks

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Fruits Nutrients

Veggies

Misc. Ingredient

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During this time, fruits are more plentiful, better quality and less

expensiveIn Season

Prolonged exposure these 3 things will cause

loss of nutrients in cooked fruits

Heat, Air and Water

Fruits that have been changed from

their raw form before being sold are known as this.

Processed

Leaving edible skins on fruit

provides this, which aids in digestion

Fiber

This is the process in which fruits darken when

exposed to air.

Oxidation

This is a combination of

ingredients cooked and served in a

baking dishCasserole

Crisp and this adjective describe

the texture of properly cooked

veggiesTender

This is the liquid that remains after

veggies have been cooked in water

Broth

For best quality use fresh veggies how

soon after purchase.

a few days

This referrers to foods that have a portion of water

removed and must be added back

before use Condensed

This nutrient is the body’s main source

of energy

Carbs

Building and repairing muscles

and providing energy are all

functions of this.Protein

Calcium, Iron and Potassium are

examples of these, which aid in body

processesMinerals

Found in a variety of foods, some of these mix with fat, others with water

Vitamins

While some of this nutrient is

necessary, too much can lead to health issues like

obesity Fats

When mixed properly, muffin

tops can be described as this

Rounded, Pebbly

Brown sugar is made from a

combination of white sugar and

this.Molasses

Damaged produce may result in a loss

of these.

Nutrients

Vegetables are most nutritious in

this form

Fresh

This cord-like structure anchors

the yolk in the center of the egg.

Chalazae

This ingredient helps flour form the structure – aids in chemical reactions

Water

This ingredient gives flavor and

richness and helps bind ingredients

togetherEggs

This ingredient gives flavor and helps crusts to

brown

Sweeteners

This ingredient help to make baked goods rich and

tender

Fats

These ingredients, like yeast and

baking soda, cause baked goods to rise

Leavening Agents