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Arcing
Sparks caused by metal being placed in the microwave
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Bake
Cooking food uncovered in the oven.
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Balanced Meal
A variety of foods served together that provide proper nutrition to stay healthy.
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Beat
To mix ingredients vigorously so that air is introduced into them.
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Blender
Equipment with a base, container and blades to cut/liquefy foods.
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Boil
To heat a liquid at high temperature so that bubbles rise continuously to the surface and break.
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Burner
Heat that flows thru coils to cook foods on top of stove.
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Chop
Cut food into small pieces
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Cream
To beat shortening or another fat with sugar until the mixture is light and fluffy.
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Cut In
To mix a solid fat with a dry ingredient using a cutting motion.
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Dice/Cut
To cut into very small squares of even size.
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Dietary Guidelines
Science based recommendations developed by USDA and Health and Human Services that urge people to form healthful diet and activity habits.
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Dry/Measuring Cups
Used to measure dry ingredients and solid foods.
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Eating Pattern
Food choices for meals and snacks over the course of a day.
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Expiration Date
The last day a food should be eaten.
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Flatware
A knife, fork and teaspoon.
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Food & Drug Administration (FDA)
Ensures the safety of foods excluding meat, poultry and eggs.
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Generic Brand
Plainly labeled, unadvertised product; not a name brand.
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Grate/Shred
To cut into fine pieces using a grater.
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Knead
To use the heels of your hand to press dough down and away from your body.
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Level
Drag a straight edge spatula over dry measuring cups/spoons
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Liquid Measuring Cups
A see-through measuring with a spout used to measure liquids
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Measuring spoons
Used to measure both liquid and dry ingredients
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Microwave Standing time
Time right after cooking in microwave where heat inside food causes it to finish cooking.
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Mix/Blend
To thoroughly combine two or more ingredients until the mixture has a uniform appearance.
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National Name Brand
A nationally distributed and marketed product.
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Nutrient Dense Food
Food that provides fairly large amounts of vitamins and minerals compared to the number of calories it supplies.
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Pare/Peel
To remove the skin from fruit and vegetables.
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Place Setting/Cover
The arrangement of tableware that each person will need for a meal.
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Recycle
An item which is adapted to a new use and can be used again.
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Renewable Resources
Any Natural resource that can be replenished naturally over time.
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Sauté
To cook small pieces of food in a small amount of fat over low-medium heat.
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Sell or Pull Date
The last day a food should be sold.
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Sift
To put through a wire strainer or "sifter" to add air or remove lumps
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Simmer
To heat liquid to a temperature just below the boiling point.
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Softened
bring butter, margarine or cream cheese to room temperature
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Solid Fats
Butter, margarine, shortening.
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Steam
A method of cooking food over a small amount of boiling water in a pan.
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Unit Price
The price per unit of an item.
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United States Dept. Of Agriculture (USDA)
Agency that enforces standards for the quality and wholesomeness of meat, poultry and eggs.
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