Kitchen Safety | Measuring | Baking | Cooking | Nutrition |
---|---|---|---|---|
What is baking soda?
GREASE FIRES CAN BE SAFELY PUT OUT WITH THIS BAKING INGREDIENT
|
What is a liquid?
THIS TYPE OF INGREDIENT REQUIRES READING THE MEASUREMENT AT EYE LEVEL
|
What is the biscuit method?
THIS BAKING METHOD REQUIRES YOU TO CUT FAT INTO DRY INGREDIENTS USING A PASTRY BLENDER
|
What is mince?
TO CUT FOOD INTO TINY PIECES OR AS SMALL AS POSSIBLE. THIS IS USUALLY DONE TO GARLIC
|
What is the Fruits and Vegetables group?
AT 4 TO 7 SERVINGS DAILY, THIS FOOD GROUP SHOULD TAKE ABOUT HALF OF YOUR PLATE
|
What is towards the center?
POT HANDLES SHOULD BE POSITIONED THIS WAY TO PREVENT ACCIDENTS
|
What is a tablespoon?
THE ABBREVIATION TBSP STANDS FOR THIS UNIT OF MEASURE
|
What is a flour sifter?
THIS TOOL BREAKS UP LUMPS AND ADD AIR TO FLOUR FOR A MORE ACCURATE MEASUREMENT
|
What is simmer?
TO COOK AT JUST BELOW THE BOILING POINT. THIS IS USUALLY DONE FOR SOUPS AND STEWS
|
What is water?
CALORIE FREE, AIDS IN DIGESTION, AND HELPS REGULATE BODY TEMPERATURE. THIS SHOULD BE YOUR DRINK OF CHOICE
|
What is sharp?
A KNIFE IS MUCH SAFER WHEN THE BLADE IS IN THIS CONDITION. ALSO ANOTHER FOR WORD FOR “SMART”
|
What is pack-in?
BROWN SUGAR AND BUTTER REQUIRES THIS STEP TO REMOVE ‘HOLLOWS’ UNDERNEATH WHEN MEASURING
|
What is gluten?
THIS PROTEIN FOUND IN FLOUR CAUSES THE DOUGH TO BECOME TOUGH IF OVER MIXED
|
What is baste?
TO BRUSH OR SPOON PAN DRIPPINGS OR SAUCE OVER THE FOOD TO KEEP IT MOIST AND ADD FLAVOUR
|
What is the meat and alternatives group?
BEANS, PEANUT BUTTER, AND LENTILS ARE HIGH IN PROTEIN, MAKING THEM PART OF THIS FOOD GROUP
|
What is in cold water?
FROZEN FOOD CAN BE SAFELY DEFROSTED IN THE MICROWAVE, FRIDGE, AND WITH THIS METHOD
|
What is level-off?
THIS STEP USES A STRAIGHT-EDGE SPATULA TO REMOVE THE EXCESS WHEN MEASURING DRY INGREDIENTS
|
What is an egg?
THIS INGREDIENT ADDS TEXTURE, COLOUR, NUTRITIVE VALUE AND HELPS BINDS OTHER INGREDIENTS TOGETHER
|
What is julienne?
THE FRENCH NAME FOR A METHOD OF CUTTING INTO THIN STRIPS
|
What is the milk food group?
BUTTER SUPPLIES FAT AND VITAMIN A, BUT DOESN’T SUPPLY CALCIUM, MAKING IT NOT PART OF THIS GROUP
|
What is 165°F
THIS COOKING TEMPERATURE IN FAHRENHEIT WILL KILL MOST BACTERIA
|
What is Metric?
BY 1980, CANADA COMPLETELY CONVERTED TO THIS SYSTEM OF MEASUREMENT. EXAMPLES ARE LITRE, GRAMS, CELSIUS
|
What is a leavening agent?
BAKING POWDER, BAKING SODA, AND YEAST ALL ENABLE QUICK BREAD TO RISE. THESE ARE EXAMPLES OF WHAT TYPE OF AGENT
|
What is a colander?
UTENSIL USED TO STRAIN FOODS SUCH AS PASTA AND RINSE VEGETABLES
|
What is enriched?
WHITE BREAD MADE WITH THIS TYPE OF FLOUR HAD THE NUTRIENTS REMOVED DURING MILLING, BUT ADDED BACK IN TO ENRICH IT
|