3469766
| Question | Answer |
| Arcing | Sparks caused by putting microwaving metal BW |
| Bake | To cook food uncovered in the oven BW |
| Balanced Meal | A variety of foods that provide proper nutrition BW |
| Beat | To mix air vigorously into a mixture BW |
| Blender | A tool with a base, container and blades to cut/liquefy food BW |
| Boil | To heat a liquid at a high temperature until bubbles rise and break on the surface BW |
| Burner | Heat travels through coils to cook food BW |
| Chop | To cut food into small pieces BW |
| Cream | To beat shortening or another fat into sugar until it is light and fluffy BW |
| Cut In | To mix solid fat with a dry ingredient using a cutting motion BW |
| Dice/Cut | To cut food into uniform cubes BW |
| Dietary Guidelines | Science-based recommendations from USDA and HHS that urge people to live a healthier, more active lifestyle BW |
| Dry Measuring Cups | Used to measure dry ingredients/solid food BW |
| Eating Pattern | Food choices made over the course of a day BW |
| Expiration Date | The last day a food should be eaten BW |
| Flatware | Fork, knife, teaspoon BW |
| FDA | Ensures safety of food excluding meat, eggs, and poultry BW |
| Generic Brand | Not a name brand BW |
| Grate | To cut finely into pieces using a grater BW |
| Knead | To press dough using the heels of your hands BW |
| Legumes | Dry peas/beans BW |
| Level | Drag a straight-edge spatula over a measuring cup BW |
| Liquid Measuring Cup | Transparent cup with a spout for measuring liquids BW |
| Measuring Spoons | Used to measure small amounts of liquids/dry ingredients BW |
| Microwave Standing Time | Time right after cooking where heat causes food to continue to cook BW |
| Mix/Blend | To combine ingredients until the mixture has a uniform appearance BW |
| National Name Brand | A name brand product sold across the nation BW |
| Nutrient Dense Food | Food that provides large amounts of nutrients to calories BW |
| Pare/Peel | To remove the skin from a fruit/veggie BW |
| Place Setting | Where utensils should be set on a table BW |
| Recycle | An item that is adapted to a new use BW |
| Renewable Resources | Resources that can be replenished quickly BW |
| Sauté | Cooking small pieces of food over low-medium heat with a small amount of fat BW |
| Sell/Pull Date | Date at which food should last be sold BW |
| Sift | To shake or pull through a wire strainer to add air/remove lumps BW |
| Simmer | To heat liquid just below boiling point BW |
| Softened | To bring butter, margarine or cream cheese to room temperature BW |
| Solid Fats | Butter, margarine, shortening BW |
| Steam | Cooking food over the boiling water in a pan BW |
| Unit Price | Price per unit on an item BW |
| USDA | Agency that enforces standards for the quality and wholesomeness of meat, poultry and eggs BW |
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