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HOMEC Fall Semester
Principles of Human Services Fall Exam
| Question | Answer |
|---|---|
| What is the meaning of self-confidence? | people who are confident in their abilities |
| 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 |
| What is a goal | A goal is something that you plan to do or have and for which you are willing to work. |
| Goals should be: | S: Specific C: Challenging O: Organized: R: Realistic E: Evolving |
| ________ ________ goals are goals that can be accomplished in the near future. | Short term |
| _____ ______ goals are goals that are far reaching and it may take a long time to achieve it. | Long term |
| Define Character | Character is a combination of traits that show maturity and ethical principles |
| What are ethical principles? | Ethical Principles are standards of right and wrong. |
| The foundation of character is based of a ______________________ | set of values |
| Anything that you use to accomplish something is a | resource |
| 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. |
| (Definitions begin from this flashcards) Grease | the rub a surface with fat, such as shortening and butter. |
| Chop | to cut into irregular pieces. |
| Mince | to chop into fine pieces. |
| Preheat | to bring a heating unit to a specific temperature before using it. |
| Boil | to cook liquid at boiling temperature; the liquid rapidly bubbles. |
| Simmer | to cook liquid below the boiling temperature so that the liquid barely bubbles. |
| Slice | to cut into small pieces |
| Chill | to refrigerate until cold |
| Fry | to cook liquid in hot fat |
| Roll | to roll a dough to an even thickness, using a rolling pin. |
| Brown | to cook small amount of food at high temperature so that the surface browns |
| Combine | to mix 2 or more ingredients |
| Knead | to press and fold dough with hands until smooth. |
| Dice (definitions end here) | to cut into 1/4th inch cubes. |
| Identification of which kitchen utensil to use: You want to drain spaghetti after it has finished cooking | Colander |
| Identification of which kitchen utensil to use: You want to protect the counter-tops when slicing tomato | Cutting boards |
| Identification of which kitchen utensil to use: You want to measure 2 cups of folur to add to a recipie | dry measuring cup |
| Identification of which kitchen utensil to use: You want to flatten a dough to make sugar cookies | rolling pin |
| Identification of which kitchen utensil to use: You want to serve vegetable soup into bowls | ladle |
| Identification of which kitchen utensil to use:You want to flip hamburger on the grill | turner |
| Identification of which kitchen utensil to use: You want to scrape off cookie dough from the sides of the mixing bowl | rubber scraper |
| Identification of which kitchen utensil to use: You want to level powdered sugar that you have measured | metal spatula |
| What is the maximum length of time that leftovers can safely be stored in the refrigerator | 3 - 5 days |
| What does 'perishable' mean? | Foods that are likely to be spoilt quickly |
| Keep hot foods at or above temperature of: | 140 F |
| Keep cold foods at or below temperature of | 40 F |
| What is the maximum length of time cooked foods can safely stand in room temperature? | 2 hours |
| What should be washed after handling meat? | -> Hands -> Knives -> Cutting Board |
| 2 types of bacteria that can cause food poisoning | -> E coli -> Salmonellla |
| Define Cross Contamination | The transfer of harmful bacteria from one source to another |
| Wash your ________ before handling food. | hands |
| When in doubt, ____ it out | throw |
| A ___________ is a list of directions for preparing a specific food | recipie |
| What is the meaning of yield? | the number of servings a recipe can provide |
| 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. |
| What should you do when there is agrease fire? | Put baking soda over it. |
| What should you use when handling hot objects in the kitchen? | Use pot-holders. |
| How do we reach high items in the kitchen? | We stand on a sturdy stool |
| What should you do if you spill something on the countertop or the floor? | Wipe it up immedietly |
| What type of conversations are appropriate while eating at a table? | Pleasant |
| Who notifies you when to be seated? | Host / Hostess |
| Why is it important to have knowledge about good table manners? | to make a good impression and alleviate the awkwardness new situations may arise. |
| 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. |
| What are the 6 Nutrients? | -> Carbohydrates -> Fats -> Protiens -> Vitamins -> Minerals -> Water |
| Why are nutrients important to your body? | We need nutrients to keep our bodies in good working coditions |
| 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. |
| 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 |
| Which nutrient should supply most of your calories? | Carbohydrates |
| How long does food stay in your stomach? | 3 - 5 hours |
| What are amino acids? | They are chemical compounds that make up proteins. |
| How much water should you drink per day? | 6 - 8 Glasses |
| Which nutrient is the body's main source of energy? | Carbohydrate |
| Which nutrient helps carry the other nutrients to your cells and carries waste from your body? | Water |
| Which nutrient helps your body to build, maintain and repair tissues? | Protien |
| Obsession about food, combined with mental and emotion problem indicates a ____________________________ | eating disorder |
| 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. |
| 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. |
| What is interior designing? | A career in which a designer strives to enhance an interior living space to make in functional, comfortable and beautiful. |
| What is a Floor Plan? | A diagram of room arrangement |
| What is a traffic pattern? | Paths people use to get form one area or room to another. |
| What are the elements of design? | ->Space ->Shape ->Line ->Color ->Texture |
| Which element of design is often called the most important of all decorating tools? | Color |
| Which element of design describes the way an object's surface look and feel? | Texture |
| Which element of design refers to the outline of an object? | Line |
| Which element of design is the form and structure of solid objects which is created when the lines are combined? | Shape |
| Which element of design refers to the 3-dimensional area to be designed? | Space |
| Which is a helpful tool for understanding and using color? | Color Wheel |
| 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... |
| 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. |
| What are the 6 pillars of character? | T: Trustworthiness R: Respect R:Responsibility F: Fairness C: Caring C: Citizenship |
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