Foods I 6.01 Vocabulary

1.      method used for food preparation that makes preparation time shorter.

(a)  

a characteristic of foods considered when planning meals. A variety of temperatures in a meal is more appetizing.

(a)  

  dishes that use no pre-prepared or prepackaged convenience foods. Considered “home-cooked.”

(a)  

a list of foods, usually in order of being served, served at a meal.

(a)  

a meal traditionally served in the middle of the day and non-traditionally at other times of the day.

(a)  

   foods already prepared and used as part of a meal. Some convenience foods have all the ingredients included to prepare a dish but must be made at home.

(a)  

a characteristic of foods considered when planning meals. A variety of shapes in a meal is more appetizing.

(a)  

a characteristic of foods considered when planning meals. A variety of shapes in a meal is more appetizing.

 

(a)  

    traditional times-breakfast in the a.m., lunch around noon, dinner (supper) in the early evening. Non-traditional mealtimes may revolve around work schedules, social schedules or school schedules. For example-a person working second shift (4 p.m. to midnight) may have a meal considered dinner at 10 p.m. or lunch at 3 p.m.

(a)  

a characteristic of foods considered when planning meals. A variety of textures in a meal make it more appealing and interesting.

(a)