| A | B |
|---|
| quick breads | biscuits, muffins, pancakes |
| sell-by date | date the item has to be pulled from store shelves |
| frying | higher in calories b/c it uses fat |
| saute | lower in fat and calories than frying |
| reduce calories and fat | select lean cuts of meat and season with spices |
| fish | full of protein & lowest calories& fat of all meat proteins |
| legume | contain B vitamins, protein, lentils and dried butter beans are examples |
| quiche, omelets & noodles | foods made with eggs |
| sundae & white sauce | foods made with milk |
| lasagna | food made with cheese |
| buttermilk & Kefir | cultured milk products |
| poached egg | cooked by simmering in small amount of water |
| dry measuring cup | used to measure dry ingredients such as peanut butter, flour and sugar |
| slow cooker | used to cook soup and other foods slowly |
| basting | to spoon liquid over a roast while it is cooking |
| dusting | sprinkle powder sugar over gingerbread |
| mince | smallest cut in irregular pieces |
| electric skillet | can be used to cook hamburgers |
| steamer | cooking method that preserves nutrients in food |
| dough hook | attachment on the stand mixer that is used to knead dough |
