FOODS AND NUTRITION: CHAPTER NINE - TEST ON 18 AUGUST 2017

Sifter

- Blend dry ingredients and remove lumps from powdered sugar

Pastry Brushes

- Brush butter or sauces on food, baste foods in the oven, and remove crumbs from a cake before frosting it

Poultry Shears

- Cut through fowl and fish bones - Heavier and sharper than ordinary kitchen shears

Dry Measures

- DRY ingredients - 1/4 cup, 1/3 cup, 1/2 cup, and 1-cup sizes [50 mL, 125 mL, and 250 mL]

Shredder-Grater

- Four sided metal tool used to shred and grate foods such as cheese and cabbage

What are griddles? Omelet pans?

- Griddle: skillet without sides; used to grill sandwiches and make foods like waffles and pancakes - Omelet or Crepe Pan: uncovered skillet with a narrow bottom and sloping sides

What are knife handles typically made of?

- Made of wood, plastic, or bone - Handle should fit comfortably and be properly balanced and constructed for maximum safety

What materials food be microwaved in? What containers should you NOT microwave foods in?

- Microwaves must be able to pass through it - Can pass through ceramic, plastics, glass, wood, and paper - Metal deflects microwaves; bands of metal trim are not good for microwaving, nor are disposable plastic containers from margarine and whipped toppings; containers are

Slotted Spoons

- Remove pieces of food from a liquid

Serrated Blade

- Sawtooth edge - also called "slicers" - Helpful for slicing tender foods that are firm on the outside, such as tomatoes and crusty breads

Paring knife

- Smallest knife used in the kitchen - Smooth blade for peeling and trimming fruits and vegetables

Kitchen Shears

- Snip herbs and trim vegetables - Can also be used to cut meat, dough, cookies, and pizza

Heavy Metal Spoons

- Stir thick mixtures

What are knives typically made of? What are the pros and cons to each of these materials?

- Typically made of carbon steel, stainless steel, and cermamics - Carbon steel: pros include that it is easy to sharpen because it is soft; cons include that it will stain and rust easily unless the knife is washed and dried quickly after each use - Stainless steel: pros include the fact that it is durable and that it will not rust; cons include that stainless steel is hard, so shaping is difficult - Ceramic blades: pros include that they are hard and that they will hold a sharp edge for a long time; cons include that they are not flexible and that they can chip or break with misuse

What should be considered when buying cooking and baking utensils?

- Utensils should be sturdy and well-balanced to prevent tipping. All edges should be smooth. Pan bottoms should be flat for heat conduction. Beware of crevices where food particles can collect. - Handles should be heat-resistant, sturdy, and securely attached - Lids should be well constructed and should fit tightly. Handles on lids should be heat-resistant and easy to grasp with a pot holder. - Utensils should be light enough to handle comfortably and safely. They should be heavy enough to be durable and to withstand warping. - Utensils should be able to stack or hang from a rack for storage.

Stainless steel

- alloy of steel, nickel, and chromium - pros: resists stains, does not discolor, and is strong and durable - cons: does not distribute heat evenly; may darken if overheated; relatively expensive

Rotary Beater

- beat, blend, and incorporate air into foods

Pressure saucepans

- cook more quickly because as pressure increases, so does the temperature

What do some stainless steel pans have to prevent scorching, conserve fuel, and allow low temperature cooking?

- copper or aluminum bottom to improve heat distribution - core of copper, carbon steel, or other heat-conducting metal

Angel food cake pans

- deep, round pan, narrower at the bottom than at the top; it has a tube in the center, and the bottom may be removable

Wooden Spoon

- do not scratch pan surfaces - handles remain cool

Measuring Tools

- ensure that measurements are added according to the size of the recipe

Liquid measures

- glass or clear plastic - measures LIQUIDS [milk, water, vegetable oil] - 1 Cup, 2 Cups, 4 Cups [Metric: 250 mL, 500 mL, and 1 L]

Utility knife

- good all-around knife; can be used to trim fat from meat and cut tender vegetables, cheese, and cold cuts

Tongs

- helpful to turn meats and other fried foods - Might also be used for handling foods, such as corn on the cob, hard-cooked eggs, and baked potatoes

Baster

- long tube attached to a flexible bulb - uses suction to collect juices from meat and polutry for basting (covering foods with a liquid) - can also be used to skim fat from soups and gravies

Bread knife

- long, serrated blade for cutting bread without flattening air cells

Whisk

- made of loops of wire attached to a handle - to incorporate air into foods - eggs, soufflés, meringues, sauces - most chefs prefer to a rotary beater

Pitting

- marking with tiny indentations

Measuring Spoons

- metal / plastic - small amounts of LIQUID and DRY ingredients - 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1 tablespoon

Chef's knife

- most versatile of all kitchen knives - long, smooth blade for chopping, dicing, and mincing fresh fruits, vegetables, and herbs - also called a French knife

Colanders

- perforated bowls used to drain fruits, vegetables, and pasta - has heat-proof handles

Spatula

- plastic and metal - somewhat flexible - scrape bowls and saucepans and to fold ingredients into one another

Nonstick finishes

- prevent foods from sticking to utensils - effectiveness depends on the type of finish and how it is applied

Tang

- prong of the blade that attaches to the handle - should extend at least one-third of the way into larger knives

Transparent glass utensils

- pros: food can be seen while it is cooking - cons: must be handled with care to avoid cracking, chipping, and breaking

Copper

- pros: good heat conductor - cons: in pure form, this cannot be used for cooking because it reacts with the food and forms poisonous compounds; also discolors easily

Cast iron

- pros: holds and distributes heat well - cons: porous surface holds oils that help prevent sticking; heavy, and can rust, retain bad food flavors, and lose its nonstick qualities

Aluminum

- pros: lightweight, corrosion-resistant cookware; conducts heat rapidly and is reasonably priced - cons: susceptible to scratches, dents, and detergent damage; can be pitted or darkened by foods

Silicone and plastic

- pros: made of nonstick materials; can be placed in the freezer or dishwasher - cons: melt when put in very hot temperatures

Ceramic materials

- pros: retain heat well, making them useful in bake-wear pieces - cons: cannot perform rangetop cooking because they are made of earthenware and terra-cotta

Glass ceramic

- pros: strong and durable; can withstand a wide range of temperatures - cons: heat unevenly, creating hotspots

Porcelain-enamel

- pros: utensils are colorful and easy to clean - cons: can chip and crack easily

What should one do when they want to roll dough or a pastry?

- put dough on pastry cloth [to prevent the dough from sticking to the table] and roll with rolling pin - stockinette covers rolling pin to prevent the dough from sticking to the rolling pin

Bent-edged Spatula

- remove cookies from a baking tray - also be used to turn meats, fish, pancakes, eggs, and omelets

Peeler

- removes the outer surface of fruits and vegetables

Can openers

- removes the tops of cans

Ladles

- round cups attached to long handles - dipping and pouring; serving punches, soups, sauces, gravies, and salad dressings

Springfoam pans

- round with a removable bottom - sides hook together with a lack or spring

Cake pans

- round, square, or oblong

What is the difference between saucepans and pots?

- saucepans: one handle - pots: two handles

Pastry Blender

- several thin, curved pieces of metal attached to a handle - blend shortening with flour when making pastry; blend butter and cheese mixtures

Why is the utensil's surface important to consider?

- shiny/bright: reflects heat away from the food; will have softer, lighter crusts - dull/dark: darker and crispier crusts

Double Boiler

- small pan that fits into a larger pan; water goes in larger pan and food goes in smaller pan

Straight-Edged Spatula

- spread cake icings and meringues - level dry ingredients

Oven-Safe Thermometers

- thermometer that can be placed in food while cooked

Candy Thermometers

- thermometer that clips to the side of the pan

Deep-Fat Thermometers

- thermometer that clips to the side of the pan and that registers oil temperature for deep frying foods

Instant-Read Thermometers

- thermometer that is placed in food directly after cooking

Boning knife

- thin, smooth blade to easily cut and remove bones from raw meat and poultry

Strainers

- to separate liquids and solid foods

Kitchen forks

- to transfer heavy meats and poultry - can be used to turn heavy foods

Insulated Bakewear

- two sheets of metal with an air space between the two sheets

Cutting Board

- variety of materials and usually rectangular - used to cut and chop foods, while protecting tables and countertops

Skillets

- wide bottoms and low sides - to pan-broil foods or to cook foods in a small amount of fat

Oven Thermometer

Helps to ensure that an oven heats to the temperature for which it is set

Refrigerator-Freezer Thermometers

Keeps track of the temperatures at which foods are stored

What temperature should the refrigerator not exceed? How about the freezer?

Refrigerator: 40 degrees Fahrenheit (4 degrees Celsius) Freezer: 0 degrees Fahrenheit (negative 18 degrees Celsius)