Foods 1 Review
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Starches are what type of carbohydrate? | Complex
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| Sugars are what type of carbohydrate? | Simple
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| Sucrose is also known as: | Table sugar
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| What type of leavening agent do quick breads use? | Baking soda or baking powder
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| Serrated or sawtooth edge for cutting bread | serrated knife
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| Drains liquid, larger holes than a strainer | colander
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| Protects counters when cutting/chopping food | cutting board
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| Small bowl at the end of a long handle for dipping hot liquid from a pan. | ladle
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| Used to lift and turn flat foods such as hamburgers/pancakes | pancake turner
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| Used to cut fat into flour | pastry blender
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| Used to measure oils and liquids | liquid measuring cup
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| For incorporating air by beating ingredients together. | Wire whisk
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| For cutting or chopping large ingredients | chef's knife
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| To mix ingredients by gently turning one part over another with a rubber spatula. | fold-in
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| To cut fat into flour with a pastry blender. | cut-in
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| To cook in a small amount of fat, usually in a skillet or a wok. | saute
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| To beat sugar and fat together until fluffy. | Cream
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| T. or Tbs. or Tbsp. | Tablespoon
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| t. or tsp. | teaspoon
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| 1 Tbsp. = ____ tsp. | 3
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| 1 c. = ____ Tbsp. | 16
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| 1/3 c. = ____ Tbsp. | 5 1/3
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| 1 stick/cube butter = ____ c. | 1/2
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| 1/4 c. = _____ Tbsp. | 4
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| 1 c. = _____ fl. oz. | 8
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| 16 Tbsp. = _____ c. | 1
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| When measuring brown sugar, it is important to: | pack it down and level it off in a dry measuring cup.
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| The minimum amount of time you should spend washing your hands before cooking is: | 20 seconds
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| The best treatment for a first degree burn is: | cold running water
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| The most common food source for E. coli is | undercooked ground beef
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| The temperature danger zone is between | 40-140 degrees
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| What is NOT okay to put into the microwave? | metal
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| How much water should we have each day? | 6-8 cups
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| The main function of carbohydrates is to: | provide energy
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| The main function of protein is to: | build and repair body tissues.
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| What vitamin is also known as the “sunshine” vitamin? | Vitamin D
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| How can you tell if a fruit or vegetable is fresh or ripe? | Smell, color, texture
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| What are some ways to preserve nutrients when cooking fruits and vegetables? | Save the water used to boil the fruits/vegetables in to use in sauces or soups.
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Created by:
foodsteach
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