Rewind #2 Word of the Day

Front

An oven that uses a fan to circulate hot air at a high speed; cooks faster and more evenly than a conventional oven is called a ________.

Back

convection oven

Front

Tools used to get a specific amount of an ingredient, measured using volume or weight, are called ________.

Back

measuring equipment

Front

A knife with a serrated or saw-tooth blade, used for cutting breads, cakes, and other soft foods, is called a ________.

Back

bread knife

Front

A set of instructions for successfully preparing a certain beverage, food, or dish is called a ________.

Back

recipe

Front

The amount of food a recipe makes; the number of servings, is called the ________.

Back

yield

Front

Ingredients that act independently of each other and can be substituted without changing the recipe’s appearance, taste, or texture are called ________.

Back

nonessential ingredients

Front

Ingredients that have specific functions in a recipe and work in exact proportion to each other, almost like a chemical formula, are called ________.

Back

essential ingredients

Front

A recipe step to get food and equipment ready, such as cooking rice before a recipe, is called a ________.

Back

pre-preparation step

Front

A list of all the steps for preparing a recipe or meal, including identifying preparation tasks, making a schedule, planning how to work efficiently, finishing the job, and cleaning up, is called a ________.

Back

work plan

Front

Fruits with a single hard seed (pit or stone), soft inner flesh, and tender, edible skin are called ________.

Back

drupes