2. 8th Grade Foods and Nutrition

3. 100 200 300 400 500 200 300 400 500 200 300 400 500 200 300 400 500 200 300 400 500 Prep TermsQuick BreadsCooking TechYeast BreadsEggs Double Jeopardy

4. The addition of items like salt, pepper, herbs and spices to improve the flavor of food. Seasoning

5. Cutting food into pieces as small as possible Mince

6. Ingredients like butter and sugar are mixed together to incorporate air and increase volume Cream

7. To do this, use a pastry blender to incorporate shortening into flour Cut In

8. This technique is used to gently combine, or incorporate ingredients like egg whites Fold

9. In this cooking process, bubbles rise to the surface and break Boiling

10. Cooking with dry heat, also known as roasting Baking

11. Cooking over heat in known as grilling, cooking under heat is known as this. Broiling

12. When bubbles rise to the surface, but do not break Simmering

13. Cooking with high heat and a small amount of oil Stir-Fry

14. A visible result of over mixing muffin batter Tunnels or Peaks

15. Steps include, measure the dry, measure the liquid, add liquid to dry, mix until moistened Muffin Method

16. These 2 leavening agents are commonly associated with quick breads Baking Soda/Powder

17. To work or press dough with hands to develop the structure Knead

18. The tool used to cut shortening into flour for biscuits Pastry blender

19. The average amount of time that yeast bread dough has to be kneaded 8-10 min

20. This is the gas given off by growing yeast that caused breads to rise CO 2

21. In addition to food and warm temperatures, yeast also needs this to grow. Moisture

22. The nutrients found in various breads are determined by the ingredients in this. Recipe

23. This is the elastic like protein that provides the structure for all baked goods Gluten

24. Egg yolks are naturally high in this substance – avoid more than 4 a week Cholesterol

25. Cook eggs at low or medium temps, because this substance is heat sensitive Protein

26. Eggs do this in recipes in addition to thickening and adding lightness Bind Ingredients

27. Most eggs contain a small amount of this bacteria Salmonella

28. The stage between foam whites and stiff peaks when beating egg whites. Soft Peaks

29. 200 400 600 800 1000 FruitsNutrientsVeggiesMisc.Ingredients 200 400 600 800 1000 200 400 600 800 1000 200 400 600 800 1000 200 400 600 800 1000

30. During this time, fruits are more plentiful, better quality and less expensive In Season

31. Prolonged exposure these 3 things will cause loss of nutrients in cooked fruits Heat, Air and Water

32. Fruits that have been changed from their raw form before being sold are known as this. Processed

33. Leaving edible skins on fruit provides this, which aids in digestion Fiber

34. This is the process in which fruits darken when exposed to air. Oxidation

35. This is a combination of ingredients cooked and served in a baking dish Casserole

36. Crisp and this adjective describe the texture of properly cooked veggies Tender

37. This is the liquid that remains after veggies have been cooked in water Broth

38. For best quality use fresh veggies how soon after purchase. a few days

39. This referrers to foods that have a portion of water removed and must be added back before use Condensed

40. This nutrient is the body’s main source of energy Carbs

41. Building and repairing muscles and providing energy are all functions of this. Protein

42. Calcium, Iron and Potassium are examples of these, which aid in body processes Minerals

43. Found in a variety of foods, some of these mix with fat, others with water Vitamins

44. While some of this nutrient is necessary, too much can lead to health issues like obesity Fats

45. When mixed properly, muffin tops can be described as this Rounded, Pebbly

46. Brown sugar is made from a combination of white sugar and this. Molasses

47. Damaged produce may result in a loss of these. Nutrients

48. Vegetables are most nutritious in this form Fresh

49. This cord-like structure anchors the yolk in the center of the egg. Chalazae

50. This ingredient helps flour form the structure – aids in chemical reactions Water

51. This ingredient gives flavor and richness and helps bind ingredients together Eggs

52. This ingredient gives flavor and helps crusts to brown Sweeteners

53. This ingredient help to make baked goods rich and tender Fats

54. These ingredients, like yeast and baking soda, cause baked goods to rise Leavening Agents