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cookware that must be lined in order to prevent harmful compounds from being released
copper
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types of foods that take just as long to cook in the microwave as they do on top of the stove
rice, macaroni, and pasta
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how microwave energy is expressed
watts
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what can happen to foods during the cooking process
nutrients are lossed, especially water-soluble vitamins
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what are some characteristics of cast iron
- rusts,
- retains heat,
- is heavy
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what is the word that describes how solid or compact a food is
density
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explain what standing time is (in regards to cooking in a microwave oven)
the time during which food molecules are still moving, thus causing food to continue to cook
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what is the most efficient way in which to arrange foods when cooking in the microwave?
in a circle or a ring
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what setting should be used to thaw meats?
low
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what is one material that is not recommended to be used in the microwave?
metal
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how should foods that have different thicknesses be arranged when cooking in a microwave oven?
the thicker parts should be placed towards the outside of the microwave
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what is one thing that can be done to foods before broiling?
pat foods such as meat and poultry dry before broiling
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which type of cookware dents and scratches easily, will stain with different foods, but conducts heat well?
aluminum
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what does salt often do to foods that are microwaved?
salt can cause food to dry out and be tough
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define the term, arcing during the microwave process...
lightening-like sparks
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describe the best type of pans to use when cooking in a microwave
containers with vertical sides
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why is aluminum foil sometimes placed in the corners of foods that are cooked in the microwave?
to prevent corners from overcooking
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what are "hot spots" in terms of microwaved foods?
areas of intense heat; often occur in foods that are high in sugar and fat
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what method of cooking is associated with a wok?
stir-fry
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what is the method of cooking that occurs at 212 degrees and toughens high-protein foods
boiling
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what is the method of cooking where foods are cooked under direct heat?
broiling
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what is the name of the cooking term that means to cook small pieces of meat or vegetables at low to medium heat in a small amount of fat
sauteing
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what is the name of the cooking term that combines browning with simmering to tenderize and blend flavors?
braising
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what is the cooking method that means to cook food over, not in boiling water?
steaming
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what is the cooking method that requires longer cooking time but helps to retain color, texture, nutrients, and shape?
steaming
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what cooking method is used to cook whole foods in simmering water or liquid?
poach
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Name the type of cookware material that tends to pit with the presence of salty or acid foods
aluminum
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What is probably the heaviest type of cookware material that retains heat well?
cast iron
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What cookware material will rust if not cared for properly?
cast iron
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What is a cookware material that is an excellent conductor of heat but will discolor or tarnish over time?
copper
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Name a cookware material that is tough, durable, and retains its attractiveness over time; it conducts heat unevenly.
stainless steel
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What is a cookware material that goes from freezer to oven but may break when dropped?
glass/ceramic
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What cookware term is used to describe simmering whole foods in a small amount of liquid?
poach
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To cook over, but not in boiling water is to _?)
steam
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What is the cookware term that describes to cook in steam under pressure?
pressure cook
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