FACS Jeopardy. 8 th Grade Foods and Nutrition. Prep Terms. Cooking Tech. Quick Breads. Yeast Breads. Eggs. 100. 100. 100. 100. 100. 200. 200. 200. 200. 200. 300. 300. 300. 300. 300. 400. 400. 400. 400. 400. 500. 500. 500. 500. 500. Double Jeopardy.
8th Grade Foods and Nutrition
The addition of items like salt, pepper, herbs and spices to improve the flavor of food.
Cutting food into pieces as small as possible
Ingredients like butter and sugar are mixed together to incorporate air and increase volume
To do this, use a pastry blender to incorporate shortening into flour
This technique is used to gently combine, or incorporate ingredients like egg whites
In this cooking process, bubbles rise to the surface and break
Cooking with dry heat, also known as roasting
Cooking over heat in known as grilling, cooking under heat is known as this.
When bubbles rise to the surface, but do not break
Cooking with high heat and a small amount of oil
A visible result of over mixing muffin batter
Tunnels or Peaks
Steps include, measure the dry, measure the liquid, add liquid to dry, mix until moistened
These 2 leavening agents are commonly associated with quick breads
To work or press dough with hands to develop the structure
The tool used to cut shortening into flour for biscuits
The average amount of time that yeast bread dough has to be kneaded
This is the gas given off by growing yeast that caused breads to rise
In addition to food and warm temperatures, yeast also needs this to grow.
The nutrients found in various breads are determined by the ingredients in this.
This is the elastic like protein that provides the structure for all baked goods
Egg yolks are naturally high in this substance – avoid more than 4 a week
Cook eggs at low or medium temps, because this substance is heat sensitive
Eggs do this in recipes in addition to thickening and adding lightness
Most eggs contain a small amount of this bacteria
The stage between foam whites and stiff peaks when beating egg whites.
During this time, fruits are more plentiful, better quality and less expensive
Prolonged exposure these 3 things will cause loss of nutrients in cooked fruits
Heat, Air and Water
Fruits that have been changed from their raw form before being sold are known as this.
Leaving edible skins on fruit provides this, which aids in digestion
This is the process in which fruits darken when exposed to air.
This is a combination of ingredients cooked and served in a baking dish
Crisp and this adjective describe the texture of properly cooked veggies
This is the liquid that remains after veggies have been cooked in water
For best quality use fresh veggies how soon after purchase.
a few days
This referrers to foods that have a portion of water removed and must be added back before use
This nutrient is the body’s main source of energy
Building and repairing muscles and providing energy are all functions of this.
Calcium, Iron and Potassium are examples of these, which aid in body processes
Found in a variety of foods, some of these mix with fat, others with water
While some of this nutrient is necessary, too much can lead to health issues like obesity
When mixed properly, muffin tops can be described as this
Brown sugar is made from a combination of white sugar and this.
Damaged produce may result in a loss of these.
Vegetables are most nutritious in this form
This cord-like structure anchors the yolk in the center of the egg.
This ingredient helps flour form the structure – aids in chemical reactions
This ingredient gives flavor and richness and helps bind ingredients together
This ingredient gives flavor and helps crusts to brown
This ingredient help to make baked goods rich and tender
These ingredients, like yeast and baking soda, cause baked goods to rise