50 FABULOUS FOOD FACTS - Steilacoom



Food additives are substance added to food to prevent spoilage, add nutrients, add flavor, or add color.A vegetarian is a person who does not eat meat, fish, or poultry.Convenience foods are those purchased partially or completely preparedOpen dating is a system used on food labels to help you determine freshness.Serve hot foods above 140 degrees to keep harmful bacteria from multiplying and causing food poisoning.Keep cold foods at or below 40 degrees to keep harmful bacteria from multiplying and causing food poisoning.There are two main types of Leavening Agents used in baking. Yeast & Chemicals.The formula used to cause a chemical reaction in food is ACID + BASE = A GAS (CO2)Examples of acids used in baking are: vinegar, buttermilk and cream of tartar.An example of a base used in baking is baking soda.EquipmentSifters sift and mix dry ingredients together as they pass through a mesh screenPastry blenders cut solid fat into flour.Wire whisks are used for beating and blending mixtures and sauces.Colanders are bowls with large holes that stand on a base. They are used for draining foods.Strainers or Sieves are wire mesh baskets with handles that are used to drain smaller food particles than colanders.Tongs are used to grasp or pick up foods such as corn on the cob or chicken pieces.Ladles are used to serve hot liquids such as soups.Cooling racks are made of heavy wire and allow air to circulate around hot baked items.Skillets or frying pans are shallow and have long handles.Saucepans are deeper than skillets, are used for cooking soups and sauces and usually have lids.Casserole dishes are deep enough to hold a main dish, are oven safe, and have lids.Loaf pans are rectangular in shape and are used for breads and meat loaves.Custard cups are made out of heatproof glass. They come in a variety of sizes and are round. They can be used for puddings, mini soufflés and crème brule. AppliancesHand mixers have two beaters that detach for cleaning. They are used whipping and light mixingStand mixers have a bowl that fits on the stand. They are used for heavy mixing of dough’s and batters.Food processors have different disks and blades. They cut, chop, shred, and mix.Mini Choppers are smaller versions of the food processor but are used only for cutting, chopping and shredding.Microwaves cook food by making the water molecules in food vibrate producing friction, which causes heat.Convection ovens use fans to help circulate the hot air. This helps to cook food more evenly and quickly.Abbreviations and Equivalents 30.1 tablespoon3 teaspoons? cup4 tablespoons2 fluid oz.1/3 cup5 Tbl + 1 tsp 1 cup16 tablespoons8 fluid oz.1 pint2 cups16 fluid oz1 quart2 pints4 cups1 gallon4 quarts16 cups1 pound16 ounces31.tablespoonTBLTteaspoontsptcupCfluid ounceozpintptquartqtgallongalpoundlbCooking Terms32. Stir, mix, or blend: used when combining ingredients.33. Whip or beat: use a wire whisk, rotary beater, or electric mixer to very rapidly bring in air which increases the volume.34. Cream is to combine ingredients such as fat and sugar until it resembles a creamy paste35. Cut in is a way to mix a solid fat with a dry ingredient using a pastry cutter, fork, or two butter knives.36. To fold is to gently combine delicate ingredients by scraping the mixture from the bottom to the top while turning the bowl.37. Mince: chop food into pieces as small as possible38. Cube is to cut into evenly shaped pieces about ?” on each side39. Dice: cut into evenly shaped pieces about ?” on all sides.40. Pare: to cut off the outside of a fruit or vegetable with a peeler or paring knife.41. Julienne: to cut food into thin match-like sticks.42. Baste: to moisten food while cooking with a brush, spoon, or baster.43. Coat: cover a foods surface with a dry ingredient.44. Garnish: to decorate a finished dish with a small food item such as parsley or paprika.45. Grease: rub lightly with fat.46. Season: Add seasonings, such as salt, pepper, herbs, or spices to improve the flavor of food.47. Carmelization: the act of browning sugar48. Bullion: a cleat, seasoned liquid. Also called broth or consommé. 49. Coagulate: To cause a liquid to become a soft or semisolid mass such as curdled milk or the white of a cooked egg.50. Yield: the number of servings or amount a recipe makes.51. Curing: a method of processing meat to extend shelf life and or to add a distinct flavor.52. Enzymatic Browning: Browning that occurs in cut fruit when it is exposed to air.53. Homogenized: Used to describe milk that has been processed so that the fat does not separate.54. Hydrogenation: A process used to turn vegetable oils into solids. It makes Fats more solid.55. Pasteurized: Describes mild or other substance that has been heat-treated to kill enzymes and harmful bacteria.56. Vent: to allow steam to escape from food as it cooks.Methods57. Broiling is cooking directly under or over the source of heat.58. Baking and roasting both mean cooking in an oven or oven-type appliance with dry heat.59. Steaming is a method of cooking over boiling water rather than in it.60. Simmering means keeping the temperature of a liquid or mixture just under the boiling point.61. Braising involves browning food in a small amount of fat, then simmering in a small amount of added liquid.62. Deep fat frying is when the food is immersed in fat.63. Pan frying is done in a skillet with a smaller amount of fat64. To stir-fry foods cut them into small pieces and then quickly stir in a small amount of hot oil.65. Meringues: Foam made of beaten egg whites and sugar, used for desserts.Nutrition66. Nutrients work in three basic ways: energy source, growth and maintenance, and regulate body systems.67. There are six main types of nutrients, carbohydrates, fats, proteins, vitamins, minerals, and water.68. Nutrient deficiency is a severe shortage of a nutrient.69. The energy we derive from food is counted in calories.70. Complex carbohydrates, also known as starches, are make up of long chemical units and make a more efficient form of energy for the body than simple carbohydrates.71. Proteins are used mainly to help the body grow and to repair worn out or damaged parts.72. Incomplete proteins are lacking in one or more essential amino acids. 73. Macrominerals are needed in large amounts. They include calcium, phosphorus and magnesium.74. Fat is an essential nutrient that carries fat-soluble vitamins throughout the body.75. On average you should consume 1.5 to 2 liters of water a day.76. Amino Acids: Chemical compounds that combine to make up protein.77. Cholesterol: A fat like substance present in all body cells and needed for essential body processes.78. Electrolytes: Minerals that work together to help maintain the body’s fluid balance.79. Fortified” Describes a food that has had 10% or more of the daily value of a nutrient to make the food more nutritious.80. Genetic Engineering: A method of improving the characteristics of plants and animals by modifying the genes for specific traits.Safety and Sanitation81. In knife safety, a sharp knife is safer than a dull knife.82. Wash and store knives and other sharp objects separately from other utensils83. In preventing burns, turn the handles of cookware inward on a range84. Use thick, dry potholders when handling hot pans85. For small pan fires use a larger lid to smother the flame.86. For grease fires Use baking soda to put out the fire — water or flour will only make the flames larger. 87. If your clothes catch on fire - Stop, Drop & Roll! 88. Always have fire extinguishers or baking soda readily available in the kitchen in case of fires. 89. To prevent electrocution unplug any electrical appliance, like a toaster, before removing food or objects that have become stuck in the appliance90. Keep cupboard doors and drawers closed or shut when they are not in use91. Keep drain cleaners, household cleaners, and other products which contain poisons in their original containers92. Don’t mix cleaning products together. Mixing some chemicals may cause a hazardous reaction.93. Food-borne illness is a disease transmitted by food, the source of which is bacteria, or toxins produced by bacteria.94. To fight bacteria that may cause food-borne illness, follow these steps to food safety: cook, separate, chill and clean.95. Contaminant- substance that could be harmful that has accidentally gotten into food96. Cross contamination occurs when harmful bacteria from one food are transferred to another food97. There are three main ways cross contamination can occur: food to food, equipment to food and people to food.98. The Danger Zone is the temperature range of 40° - 140° F. where certain foods could begin to develop harmful bacteria. 99. Don’t keep fruits, vegetables, meats and/or dairy foods longer than 2 hours at room temperature. 100. Oxygen, moisture and warm temperature encourage bacteria to grow.101. Horse play, towel snapping and throwing of any object will get you kicked out of the lab. 102. To be eligible to cook, hair must be tied back and close toed shoes must be worn. NameClass periodColor in the column to correspond with the score you earn each week.Score1514131211109876543210Week123456789101112 ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download