Consumer 11 3/2
Dark meat or poultry takes........... to cook then the white meat
Longer
Frostings are....... then icings
Thicker
Teens need at least this many servings of milk each day
Three
Apples
Trees
The rule of thumb for vegetables grow above the ground is to cook
Uncovered
Grapes
Vines
This vitamin helps clot blood
Vitamin K
Cooking in salted water passes vegetables to lose their
Vitamin content
This produces the carbon dioxide gas that Leavens bread
Yeast
If you double the vegetable recipe increase in liquids and spices by less than
1/2
Pasta and rice will swell how much during cooking
2 to 4 times larger
The character of cheese depends upon its
Age
Leavening agent for sponge cake or angel food cake is
Air
Baked in a sheet and a shallow pan
Bar
Moist heat method of cooking for tough cuts of meat
Brazing
Dry heat where you cook directly under or over the source of heat
Broiling
Blueberries
Bushes
Milk is a great source of
Calcium
Strawberries
Close to the ground
The most common grange used in cereals are wheat oats and
Corn and rice
The rule of thumb for vegetables grown underground is to cook
Covered
What is the most important characteristic of prepared cereals
Crispiness
Garnish
Decoration for food
Soft batter consistency chocolate chip for example
Drop
Broccoli is a
Flower
This mineral helps in the prevention of tooth decay
Fluorine
Please vegetables are better for you
Fresh
The best quality measurement
Grade
Vegetables and fruits are classified by how they are
Grown
Scalded milk
He still a bubbles and forms a ring on top
When cooking cheese if the temperature is........let the cooking time to be short
High
Spinach Is a
Leaf
Aging of beef
Length of time meat is stored
Function of fat in the pastry is to
Provide framework and structure
Marinade
Read liquid meats and vegetables are soaked in before cooking
When cooking cheese if the cooking time must be prolonged have the temperature
Low
Yogurt
Milk low in fat and calories
Tender cuts of beef are best when cooked by .....heat methods
Moist
Blue cheese contains
Mold
Formed into small balls and flattened with a fork
Molded
Dry heat method of cooking when the heat comes from a pan
Pan broil
Uses a little hot fat
Pan frying
This quality refers to a good golden brown crust
Pasrty
Two groups and cereals are classified into
Prepared and cooked
Soft dough squeezed out of cookie press to form fancy shapes
Pressed
Rich and shortening and sugar chilled
Refrigerator
When cooking rice to remove that Bluestar you need to do this
Rinse
Dry heat cooking reserve for most tender cuts
Roasting
Stiff dough that is cut into fancy shapes
Rolled
Carrots Are a
Root
This enhances the flavor color and taste of a salad
Salad dressing
Beans are a
Seed
And angel food cake has none of this in it
Shortening
Marbling
Small white flecks of fat
Celery is a
Stem
Fruit pectin heavy syrup contains the most
Sugar
Bananas
Tall bushes
