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