Chapter 47 and 48 Study Guide Mrs. Millard Independent Living

1. From what 6 six materials are cookware and bakeware usually made? Aluminum Stainless steel Enamel Cast iron Glass plastic

1. What is the difference between chopping and mincing? Chopping cuts food into small, irregular pieces, Mincing chop food until the pieces are as small as you can make them

2. What is pureeing? Mashing food until it is smooth

3. What is the danger of working with dull knives? Dull knives are most likely to slip and may cause you to cut yourself

4. Why should a cutting board be used when cutting or slicing foods with a knife? The surface of the cutting board has a rough texture that prevents food from slipping

5. What should you do if you drop a knife? Step back and let it fall Never try to catch

6. What are five tips for proper mixing? Choose bowl that is right size for job Choose best tool or appliance Wet cloth under the bowl Add dry ingredients to wet ingredients a little at a time Use a rubber scraper to remove food from the bowl

7. Why might a recipe call for mixing foods at higher speed rather then lower speed? High speed mixing introduces more air to the mix

8. What is the most sanitary method to use for separating eggs? Place an egg separator across the rim of the bowl Tap the egg slightly on the edge of the bowl Carefully pull apart the halves of the shell Gently transfer the yolk to the egg separator allowing the white to drip into the bowl

9. What is breading? Covering such foods as fish and chicken with a light layer of flour, crumbs, or cornmeal before cooking

2. What are the advantages and disadvantages of the different kinds of cookware? Aluminum –Lightweight, durable, heats rapidly and evenly –Darkens and stains Stainless steel –Attractive, tough durable, easy to clean –Heats slowly and unevenly Enamel –Attractive, chips easily and cannot be scoured

2. What are the advantages and disadvantages of the different kinds of cookware etc? Cast iron –Durable and heats well –Heavy and may rust if not dried thoroughly Glass –Durable and attractive –Easily broken Plastic –Durable, stain resistant, easy to clean –Some not suitable for ovens and can only be used in microwaves

3. What are the advantages and disadvantages of nonstick surfaces on cooking pans? Adv: cleanup is easy, and the cook can sometimes brown or fry food without using fat Disadv: the surfaces scratch easy

4. What are the 3 basic methods of cooking? Moist heat Dry heat Cooking with fat

5. What are seven moist-heat cooking methods? Boiling Simmering Poaching Pressure cooking Steaming Braising Stewing

6. What is the difference between boiling food and simmering food? When boiling the water is not hot enough to have bubbles that rise continuously to the surface and break. When simmering food is cooked in liquid at temperatures just below the boiling point; bubbles should form with some rising slowly to the surface.

7. How is food poached? Whole foods, such as fish and eggs, are simmered in a small amount of liquid so that they keep their original shape.

8. What is a pressure cooker, and how does it work? It’s an airtight pan that keeps hot steam under pressure to cook food quickly.

9. What is the most common method of steaming? The food is cooked in a metal basket that lies above boiling water in a pan with a tight-fitting cover.

10. How is food braised? The food is browned in a small amount of fat and then simmered in a small amount of liquid.

11. How is stewing different than braising? For stewing, the food is cut into small pieces first.

12. How is food cooked with dry heat? Give three examples. The food is cooked uncovered without a liquid Baking Roasting Broiling

13. How is food broiled? It is cooked directly under or over a glowing heat source.

14. What are four methods of cooking with fat and why should they be used with care? Panfrying or Stir-frying Deep fat frying These methods of cooking add calories although stir-frying uses little fat.

15. What are the differences among sautéing, pan-frying, and stir-frying? Sauteing: the food is cooked in a little fat over low to medium heat. Panfrying: this method is similar to sautéing, but the food is in larger pieces Stir-frying: the food is cooked very quickly at high heat in very little fat until the food is just tender.

16. How can one judge when food is done? Use the time listed in the recipe as a guide Look at or touch the food Pierce the food with a fork Use a thermometer Use a wooden or metal tester Taste a sample