Optional: Nutrition Analysis Nutrition information is not necessary for preparing a recipe, but it is very useful information when planning foods to fit into a particular eating plan.
What part of the recipe is not necessary?
| A B | Which recipe part is NOT necessary for preparing the dish, but is useful when planning foods to fit into an eating plan? Container size and shape . | Which is a recipe resource organized by types of food or parts of a meal? Cookbook. |
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What is an essential ingredient in a recipe?
Essential ingredients are those that have a specific function in a recipe .
Which recipe part tells the number and size of servings the recipe will make quizlet?
Yield tells you the number/size of servings the recipe will make. Knowing the yield helps you know is more or less food is needed. Ingredients are listed in the exact amount and order they are needed in. If there is a specific form to put the ingredient in, it will be stated.
Which kitchen equipment is used to measure large amounts of both dry and solid ingredients?
| A B | Which kitchen equipment is powerful and versatile, because it has assorted disks and blades? Food Processor. | Which kitchen equipment is used to bake and serve main dishes and desserts? Casserole. | Which kitchen quipment is used t measure large amounts or both dry and solid ingredients? Scales . |
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How much do you need to change a recipe to make it your own?
Here in the food writing world, many of us follow an informal standard that you need to make at least three changes before you can claim credit for a recipe. Those changes need to be more substantial than changing 1/2 teaspoon salt to 1/4 teaspoon, although the changes don’t have to just be in the ingredients.
What are the 5 things a recipe will tell you?
- Yield. The yield tells the number and size of servings the recipe will make.
- List of Ingredients &
- Step By Step Direc ons for Mixing.
- Equipment (Container Size & Type) Most recipes do not state ALL the necessary equipment; however, specific equipment such as a 8 x 8 square pan is sometimes listed.
- Temperature & Time.
What is the most versatile ingredient?
- Cheese. I have young children who can’t get enough cheese. ...
- Black Beans. ...
- Tortillas. ...
- Potatoes. ...
- Apples. ...
- Rice. ...
- Canned Tomatoes. ...
- Chickpeas.
What are the common ingredients at home?
- Oils: canola oil, extra-virgin olive oil, toasted sesame.
- Vinegars: balsamic, distilled white, red wine, rice.
- Ketchup.
- Mayonnaise.
- Dijon mustard.
- Soy sauce.
- Chili paste.
- Hot sauce.
What are the most common ingredients in recipes?
- Olive oil.
- All purpose flour.
- Butter.
- Chicken.
- Sugar.
- Salt.
- Egg.
- Rice.
Which is the best way to prepare fruit to retain nutrients?
- Fresh is best, frozen is next. Fresh, ripe produce in-season–with virtually no cooking required–will usually be highest in nutrients. ...
- Be water wise. ...
- Cut cooking times. ...
- Make friends with your microwave. ...
- Chop less. ...
- Preserve the peel. ...
- Use it all. ...
- Keep it cool.
What should you do before you start cooking?
- Read the entire recipe, start to finish. ...
- Clear as much work space as you can. ...
- Empty the dishwasher and sink. ...
- Grab a side towel and find your pot holders. ...
- Set out and prep all your ingredients.
What are examples of basting foods?
Basting is a technique generally known to be used for turkey, pork, chicken, duck, and beef (including steak) , but may be applied to virtually any type of meat.
What is the process of blending a solid fat and flour called?
A pastry blender is a cooking utensil used to mix a hard (solid) fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known as “cutting in”).
What is cooking under direct heat called?
Broil : Cooking a food by placing it on a rack in the oven that is directly under the heat source. ■
What are examples of mincing foods?
Food examples of minced and pureed diets
Soft breads, cakes, biscuits well-moistened in milk, soup or juice, congee, oatmeal, soft rice. Boneless and skinless meats like diced or minced meats, flaked fish, steamed egg pudding. Gourds, soft vegetable leaves and stems (chopped and cooked until soft).
