Foods 2

Put in place, get everything out and ready to cook.

Italian – cook not too soft, firm to the tooth

Boil briefly, drain, cool

To brown in fat and then simmer in liquid

Direct heat source located above the food, high heat

A browning process (sugar, vegetables, fruit, etc) produced by heat

To cook on a rack with the heat source below

Hot dry air used to cook a food item

To cook in a small amount of fat on high heat

Stirring constantly in lightly oiled pan over high heat

 1 cup  T  Pint  Quart  ¼ C  1 gal  3 t  2 C  16 C, 4 qt  ½ gal, 2 qt, 4 pt  ¾ C  qt.  Pt  FCCLA  8 oz  2 C, 1 lb, 1 pt  CTE  FACS  1 T  4 oz  16 oz  ½ C  ½ lb, 1 C