HM 176: Chapter vocab, Questions & short answers With
Complete Solutions
3 tsp = ____ tbsp correct answers 1 tbsp
8 oz = ____ c correct answers 1 c
AROMATIC COMPOUND correct answers a compound that
has a chemical configuration of a hexagon.
Bacteria correct answers One-celled microorganisms abundant
in the air, soil, water, and/or organic matter (ie., the bodies of
plants & animals)
BISQUE correct answers traditionally, a cream soup made from
shellfish.
boiling correct answers a moist-heat preparation method that
reaches 212°F.
BOILING POINT correct answers The temperature at which a
heated liquid begins to boil & changes to a gas.
BOUILLON correct answers a broth made from meat &
veggies & then strained to remove any solid ingredients.
braising correct answers a moist-heat preparation method that
makes foods tender.
BROTH (stock) correct answers stock made from meat or water
with little or no flavoring.
, Calorie correct answers amt of Energy required to raise 1 gram
of water 1°C (measured btwn 14.5° -15.5°C @ normas atm
pressure)
CARBOHYDRATE correct answers Sugars, starches, & fibers
found in food; plants are the primary source of carbohydrates.
CCP correct answers Critical control point; a point in the
HACCP process that must be controlled to ensure the safety of
the food
Chemesthesis correct answers ability to feel a food's chemical
properties (ex/cool mints vs hot chill peppers)
COAGULATION correct answers The clotting or precipitation
of protein in a liquid into a semisolid.
COMPLETE PROTEIN correct answers A protein, usually
from animal sources, that contains all essential amino acids in
sufficient amounts for the body's maintenance and growth.
CONDUCTION correct answers direct transfer of heat from
one substance to another that it's contacting.
CONVECTION correct answers transfer of heat by moving
AIR or LIQUID (water, fat) currents through/around food.
Cross Contamination correct answers the transfer of bacteria,
other microorganisms, or allergens from one food or surface to
another
Complete Solutions
3 tsp = ____ tbsp correct answers 1 tbsp
8 oz = ____ c correct answers 1 c
AROMATIC COMPOUND correct answers a compound that
has a chemical configuration of a hexagon.
Bacteria correct answers One-celled microorganisms abundant
in the air, soil, water, and/or organic matter (ie., the bodies of
plants & animals)
BISQUE correct answers traditionally, a cream soup made from
shellfish.
boiling correct answers a moist-heat preparation method that
reaches 212°F.
BOILING POINT correct answers The temperature at which a
heated liquid begins to boil & changes to a gas.
BOUILLON correct answers a broth made from meat &
veggies & then strained to remove any solid ingredients.
braising correct answers a moist-heat preparation method that
makes foods tender.
BROTH (stock) correct answers stock made from meat or water
with little or no flavoring.
, Calorie correct answers amt of Energy required to raise 1 gram
of water 1°C (measured btwn 14.5° -15.5°C @ normas atm
pressure)
CARBOHYDRATE correct answers Sugars, starches, & fibers
found in food; plants are the primary source of carbohydrates.
CCP correct answers Critical control point; a point in the
HACCP process that must be controlled to ensure the safety of
the food
Chemesthesis correct answers ability to feel a food's chemical
properties (ex/cool mints vs hot chill peppers)
COAGULATION correct answers The clotting or precipitation
of protein in a liquid into a semisolid.
COMPLETE PROTEIN correct answers A protein, usually
from animal sources, that contains all essential amino acids in
sufficient amounts for the body's maintenance and growth.
CONDUCTION correct answers direct transfer of heat from
one substance to another that it's contacting.
CONVECTION correct answers transfer of heat by moving
AIR or LIQUID (water, fat) currents through/around food.
Cross Contamination correct answers the transfer of bacteria,
other microorganisms, or allergens from one food or surface to
another
