Content Area Vocabulary Foods II

1. Content Area Vocabulary Foods II

2. #1 tissue found throughout an animal’s body that binds together and supports other tissues such as muscles

3. #2 the study of nutrients and how they are used by the body

4. #3 the process of designing a decorate edge around the edge of a pie

5. #4 to swirl or stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom; the resulting mixture often becomes the base for a sauce

6. #5 a recipe producing a known quantity of food for a specific operation

7. #6 certain foods regularly used throughout the kitchen

8. #7 an herbaceous plant that can be partially or wholly eaten

9. #8 the colored outer portion of the rind of citrus fruits; contains the oil that provides the flavor and aroma

10. #9 used to describe items that are priced separately on a restaurant menu

11. #10 a substance that produces air, steam or gas to help baked products rise

12. #11 a combination cooking method in which foods are first browned in hot fat, then covered and slowly cooked in a small amount of liquid over low heat

13. #12 used to describe foods that spoil quickly at room temperature

14. #13 a dry heat cooking method that heats food by surrounding it with hot, dry air in a closed environment or on a spit over an open fire

15. #14 a set of written instructions for producing a specific food or beverage

16. #15 the cost of an ingredient per ounce, quart, pound or other unit of measurement

17. #16 a mixing technique in which dry ingredients are mixed together, and then fat is cut into the mixture before liquid ingredients are added

18. #17 the same amount expressed in a different unit of measure

19. #18 the ingredients, seasonings, cooking procedures and styles attributable to a particular group of people; the group may be defined by geography, history, ethnicity, politics or religion

20. #19 rich, tender cake usually made with a solid fat and leavened with baking powder or baking soda

21. #20 a method of blending fat and sugars together until light and fluffy, then adding the liquids and finally the blended dry ingredients

22. #21 a sweet decorative coating used as a filling between layers or as a coating over the top of a cake

23. #22 a dry heat cooking method in which food is placed in a moderate amount of hot fat

24. #23 the process of shaping dough into desired shapes

25. #24 a mixture of two or more liquids that separate over time and need to be blended prior to use/serving; usually a mixture of oil, vinegar and seasonings

26. #25 microscopic fungi whose metabolic processes are responsible for fermentation; they are used for leavening bread and in cheese, beer and wine making

27. #26 a fruit or vegetable that has not yet reached its full size

28. #27 a mixture of coarsely chopped onions, carrots and celery used to flavor stocks, stews and other foods; generally a mixture of 50% onions, 25% carrots and 25% celery by weight

29. #28 a substance accidentally gotten into food

30. #29 a substance that gives color to an item

31. #30 a dry heat cooking method similar to sauteing in which foods are cooked over very high heat using little fat while stirring constantly and briskly

32. #31 large pieces of meat in which an animal carcass is divided

33. #32 a dry heat cooking method in which foods are cooked in hot fat

34. #33 a method of transferring heat by direct contact from one molecule to another

35. #34 the arrangement of tableware for one person that fits in a space of 24” wide by 18” deep

36. #35 characteristics that make a meal appetizing and enjoyable

37. #36 a mixture of two or more liquids that remain mixed evenly by the use of egg yolks, usually a mixture of oil, vinegar or lemon juice and seasonings and egg yolks

38. #37 a fruit or vegetable that has reached full size but has not peaked in maturity

39. #38 a mixture of browned flour and fat; used to thicken sauces and gives them a subtle roasted taste

40. #39 the amount of time a food is recommended to stand at room temperature after being removed from a microwave oven, oven or range

41. #40 a clear, seasoned liquid made from cooking meat, fish, poultry or vegetables; also called consumme

42. #41 to soak food in a seasoned liquid in order to tenderize the food and add flavor to it

43. #42 a dry heat cooking method that used convection to transfer heat to a food submerged in hot fat

44. #43 the microorganisms that cause illness

45. #44 light, airy cakes that are leavened with beaten egg whites

46. #45 the amount of the total recipe coast divided by the number of portions produced from that recipe

47. #46 cooking a liquid such as a sauce until its quantity decreases through evaporation

48. #47 edible entrails and extremities of an animal

49. #48 a method of heat transfer by which waves of energy called infrared rays

50. #49 the total cost of ingredients for a particular recipe; it does not reflect overhead, labor, fixed expenses or profit