Principles of Human Services Fall Exam
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
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| What is the meaning of self-confidence? | people who are confident in their abilities
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| 5 Ways to help you reach your full potential | -> Be Health Smart
-> Choose friends who support you
-> Be focused on your goals
-> Check out your interests and activities
-> Use your potential in positive ways
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| What is a goal | A goal is something that you plan to do or have and for which you are willing to work.
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| Goals should be: | S: Specific
C: Challenging
O: Organized:
R: Realistic
E: Evolving
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| ________ ________ goals are goals that can be accomplished in the near future. | Short term
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| _____ ______ goals are goals that are far reaching and it may take a long time to achieve it. | Long term
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| Define Character | Character is a combination of traits that show maturity and ethical principles
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| What are ethical principles? | Ethical Principles are standards of right and wrong.
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| The foundation of character is based of a ______________________ | set of values
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| Anything that you use to accomplish something is a | resource
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| Abbreviations for: tablespoon, teaspoon, cup, pound, ounce, gallon, quart, pint | The abbreviations are:
T. or tbsp. ,
t. or tsp. ,
c. ,
lb. ,
oz. ,
gal. ,
qt ,
pt.
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| (Definitions begin from this flashcards) Grease | the rub a surface with fat, such as shortening and butter.
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| Chop | to cut into irregular pieces.
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| Mince | to chop into fine pieces.
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| Preheat | to bring a heating unit to a specific temperature before using it.
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| Boil | to cook liquid at boiling temperature; the liquid rapidly bubbles.
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| Simmer | to cook liquid below the boiling temperature so that the liquid barely bubbles.
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| Slice | to cut into small pieces
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| Chill | to refrigerate until cold
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| Fry | to cook liquid in hot fat
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| Roll | to roll a dough to an even thickness, using a rolling pin.
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| Brown | to cook small amount of food at high temperature so that the surface browns
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| Combine | to mix 2 or more ingredients
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| Knead | to press and fold dough with hands until smooth.
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| Dice (definitions end here) | to cut into 1/4th inch cubes.
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| Identification of which kitchen utensil to use: You want to drain spaghetti after it has finished cooking | Colander
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| Identification of which kitchen utensil to use: You want to protect the counter-tops when slicing tomato | Cutting boards
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| Identification of which kitchen utensil to use: You want to measure 2 cups of folur to add to a recipie | dry measuring cup
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| Identification of which kitchen utensil to use: You want to flatten a dough to make sugar cookies | rolling pin
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| Identification of which kitchen utensil to use: You want to serve vegetable soup into bowls | ladle
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| Identification of which kitchen utensil to use:You want to flip hamburger on the grill | turner
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| Identification of which kitchen utensil to use: You want to scrape off cookie dough from the sides of the mixing bowl | rubber scraper
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| Identification of which kitchen utensil to use: You want to level powdered sugar that you have measured | metal spatula
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| What is the maximum length of time that leftovers can safely be stored in the refrigerator | 3 - 5 days
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| What does 'perishable' mean? | Foods that are likely to be spoilt quickly
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| Keep hot foods at or above temperature of: | 140 F
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| Keep cold foods at or below temperature of | 40 F
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| What is the maximum length of time cooked foods can safely stand in room temperature? | 2 hours
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| What should be washed after handling meat? | -> Hands
-> Knives
-> Cutting Board
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| 2 types of bacteria that can cause food poisoning | -> E coli
-> Salmonellla
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| Define Cross Contamination | The transfer of harmful bacteria from one source to another
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| Wash your ________ before handling food. | hands
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| When in doubt, ____ it out | throw
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| A ___________ is a list of directions for preparing a specific food | recipie
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| What is the meaning of yield? | the number of servings a recipe can provide
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| 3 General Guidelines when reading a recipe | -> Read the recipe carefully and make sure that you have understood all the terms
-> Assemble all ingredients and equipment needed before you start
-> Do any necessary preparations such a preheating, etc.
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| What should you do when there is agrease fire? | Put baking soda over it.
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| What should you use when handling hot objects in the kitchen? | Use pot-holders.
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| How do we reach high items in the kitchen? | We stand on a sturdy stool
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| What should you do if you spill something on the countertop or the floor? | Wipe it up immedietly
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| What type of conversations are appropriate while eating at a table? | Pleasant
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| Who notifies you when to be seated? | Host / Hostess
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| Why is it important to have knowledge about good table manners? | to make a good impression and alleviate the awkwardness new situations may arise.
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| How can you let the server at the restaurant know that you are ready to order? | We close the menu and place it to the corner of the table.
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| What are the 6 Nutrients? | -> Carbohydrates
-> Fats
-> Protiens
-> Vitamins
-> Minerals
-> Water
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| Why are nutrients important to your body? | We need nutrients to keep our bodies in good working coditions
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| What is the difference between the 2 types of fats? | Saturated fates are usually solid in room temperature and Unsaturated fats are usually liquid in room temperature.
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| What are the 2 categories of vitamins? Which of them can the body store? | The 2 categories of vitamins are water soluble vitamins and fat soluble vitamins. Fat soluble vitamins are stored in the body
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| Which nutrient should supply most of your calories? | Carbohydrates
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| How long does food stay in your stomach? | 3 - 5 hours
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| What are amino acids? | They are chemical compounds that make up proteins.
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| How much water should you drink per day? | 6 - 8 Glasses
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| Which nutrient is the body's main source of energy? | Carbohydrate
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| Which nutrient helps carry the other nutrients to your cells and carries waste from your body? | Water
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| Which nutrient helps your body to build, maintain and repair tissues? | Protien
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| Obsession about food, combined with mental and emotion problem indicates a ____________________________ | eating disorder
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| What is the difference between anorexia, bulimia, and binge eating disorder? | Anorexia is classified as self starvation., bulimia is classified as eating lot of food over a short period of time and then punge and binge eating disorder is classified as compulsive over-eating.
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| What are some warning signs of eating disorder? | -> Using bathroom right after having food
-> Over eating and then over exercising
-> Just pretending to be eating food.
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| What is interior designing? | A career in which a designer strives to enhance an interior living space to make in functional, comfortable and beautiful.
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| What is a Floor Plan? | A diagram of room arrangement
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| What is a traffic pattern? | Paths people use to get form one area or room to another.
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| What are the elements of design? | ->Space
->Shape
->Line
->Color
->Texture
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| Which element of design is often called the most important of all decorating tools? | Color
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| Which element of design describes the way an object's surface look and feel? | Texture
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| Which element of design refers to the outline of an object? | Line
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| Which element of design is the form and structure of solid objects which is created when the lines are combined? | Shape
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| Which element of design refers to the 3-dimensional area to be designed? | Space
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| Which is a helpful tool for understanding and using color? | Color Wheel
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| What are the Color Schemes? | -> Complementary: Made up of 2 colors directly opposite to each other on the color wheel
-> Monochromatic: uses variations of only one color
-> Tradic: uses 3 colors the same distance away from one another on the color wheel
Continued...
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| What are the color Schemes? (Part 2) | Analogous: is made up of 2 or more colors next to each other on the color wheel.
-> Split-Complementary: results when a color is combined with colors on each side of its complement.
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| What are the 6 pillars of character? | T: Trustworthiness
R: Respect
R:Responsibility
F: Fairness
C: Caring
C: Citizenship
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