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Chapter 15
Home Economics - 1st Year - @Home
Term | Definition |
---|---|
Recipes | Name, ingredients, method, oven temperature and cooking time, serving suggestion |
Work routine | Study recipe, wear apron, tie up hair, remove jewellery, roll up sleeves, wash hands, wipe down work station, collect equipment, weigh ingredients, prepare tins, preheat oven, follow recipe, wash up, decorate or garnish, serve, final wash-up, complete ev. |
Work plan | Detailed account of order of work |
Measurement | Solids (grams), liquid (millilitres), teaspoon, dessertspoon and tablespoon for smaller amounts |
Recipe modifications | Meet current healthy eating guidelines, cater for specific dietary requirements, add interest/variety, increase/decrease quantity, make dish more economical, personal likes and dislikes |
Costings | Cost per quantity, cost in recipe, cost per homemade, cost per shop-bought |
Cooking utensils | Small pieces of equipment used in cookery |
Cookers | Hob, grill, oven; preheat; conventional: top hottest; fan; even temperature |
Small appliances | motor - wash loose parts in hot soapy water, dry thoroughly, do not wet motor; heating element - wipe surface with damp cloth |