512 Adventures in Food and Nutrition
quick-mix method. Mixing method used for
shortened cakes in which dry ingredients are
sifted into a mixing bowl, the fat and liquid are
added, then the eggs are added. (24)
R
R.S.V.P. An abbreviation written on invitations that
means “please reply.” (13)
ready-to-eat food. Packaged food that doesn’t
need any preparation. (11)
recipe. A list of foods and directions for preparing a
dish. (10)
references. People an employer can call to ask
about your abilities as a worker. (25)
refined grains. Grain foods that are made with only
the endosperm. (18)
refrigerator cookies. Cookies formed when
dough is shaped into a roll. It is then wrapped
tightly and refrigerated. Once it is well chilled,
the dough is cut with a knife into thin slices and
baked. (24)
resources. Ways and means, such as time and
money, that are used to complete a task. (11)
roast. To bake meat, fish, or poultry uncovered in
hot air in an oven or over hot coals. (10)
rolled cookies. Cookies made by rolling out the
dough and cutting it into shapes. (24)
S
saccharin. A type of sugar substitute sold in the
United States. (3)
salmonella. Type of bacteria found in raw poultry
and eggs. (9)
salt substitute. A product that contains the mineral
potassium instead of sodium; used to help
people reduce their sodium intake. (3)
sanitation. The study and use of methods that
create a clean, healthy environment. (9) A career
area that involves keeping a restaurant and its
supplies clean. (25).
saturated fat. A type of fat that causes the level
of cholesterol in the blood to rise higher than
normal. (2)
sauté. To brown or cook lightly and quickly in a small
amount of hot fat, also called panfrying. (10)
scald. To heat milk just until tiny bubbles form at
the edge of the pan. (10)
scrape. To remove a very thin layer of outer skin by
rubbing it with a knife or vegetable peeler. (10)
seasoners. Substances that add fragrance and
flavor to foods. (16)
seasoning. A blend of two or more spices, herbs,
or seeds. (16)
self-cleaning oven. A type of oven that, when set
on “clean,” becomes very hot and burns food
spills to ashes. (5)
self-rising flour. All-purpose flour that has salt and
baking powder added to it. (18)
sell date. The last day a food should be sold. (12)
serrated. Having a sawtooth edge. (7)
shellfish. Seafood with no bones or connective
tissue; most have a hard shell. (22)
shopping plan. A plan that helps you save time,
energy, and money. It also helps you reach your
food shopping goal of getting what you need at
the best price. (12)
short-grain rice. A type of rice that sticks together
when cooked. (18)
shortened cakes. Cakes that contain fat such as
butter or shortening. (24)
shred. To cut food into long, very thin strips using a
knife or the large holes of a grater. (10)
sift. To put dry ingredients through a flour sifter or
fine sieve. (10)
simmer. To cook in liquid that is almost boiling, but
is not hot enough to bubble. (10)
slice. To cut food into flat pieces. The pieces may
be thick or thin. (10)
slide-in range. A range designed to slide in
between two counters. (5)
small appliances. Electrical tools that can be
moved easily from one place to another. (7)
social wellness. Building healthy relationships with
family and friends and working to improve the
world. (1)
sodium. A mineral that performs many vital
functions, such as maintaining the body’s water
balance, helping muscles relax, and helping
nerves transmit messages to the brain. (2)
sodium nitrite. An ingredient added to cured
meats. It gives them a pink color and helps to
preserve them. (21)
sour cream. Product made by adding bacteria to
light cream. (20)
specialty shop. A store that features one type of
food. (12)
speed scratch cooking. Cooking that combines
the speed of convenience foods with the fresh
foods used in scratch cooking. (11)
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