F single stagequick mix method all ingredients are

Info icon This preview shows pages 3–4. Sign up to view the full content.

(f) Single-Stage/Quick Mix Method: All ingredients are placed into the bowl and mixed together at once. A potential error could be the ingredients not being mixed well enough. 14) Define the following terms: (continued on next page) a. Mince: to cut a food item into very small pieces b. Dice: to cut into small, even-sized cubes c. Julienne: to cut into long, thin strips d. Chiffonade: roll leafy vegetables or herbs into a cigar shape, then cut into fine shreds. e. Parboil: boil but only partially cook f. blanch: dip food briefly into boiling water g. dry-heat preparation: cooking method where heat is transferred through air, radiation, fat, or metal. Page 3 of 4
Image of page 3

Info icon This preview has intentionally blurred sections. Sign up to view the full version.

h. Baste: add a liquid to the surface of food to prevent drying i. Sear: brown surface of meat from high heat exposure j. conduction: direct transfer of heat from one substance to another that it is contacting. k. Convection: transfer of heat by moving air or liquid currents through and/or around food l. radiation: transfer of heat energy in the form of waves of particles moving outward from their source m. induction: transfer of heat energy to a neighboring material without contact n. plasticity: the ability of a fat to be shaped or molded o. seasoning: a compound that enhances the flavor already found naturally in a food. p. Flavoring: a substance that adds a new flavor to food q. Herb: plant leaf valued for flavor or scent r. Spice: seasoning or flavoring added to food that is derived from the fruit, flowers, bark, seeds, or roots of a plant. s. rhizome: stem (usually underground) that generates shoots that rise up and/or horizontally to propagate new plants, and roots that grow down to the ground. t. sweat (in cooking): stage of cooking in which food, especially vegetables, becomes soft and translucent. Page 4 of 4
Image of page 4
This is the end of the preview. Sign up to access the rest of the document.
  • Summer '17
  • Tracy Grgich
  • Foodborne illness

{[ snackBarMessage ]}

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern