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LSN Culinary Found.
Lee's Summit North's Culinary Foundations Final
| Question | Answer |
|---|---|
| When should spills be cleaned? | Immediately |
| Dishes should be washed and rinsed in this temp. water. | Hot |
| Not washing (or improperly washing) hands, wearing soiled clothes, or cross contaminating are all ways to spread | Food Bourne Illness |
| 3 major areas in the kitchen: food preparation and storage, cooking and serving, and clean-up | Work Centers |
| To make the kitchen as efficient as possible, place work centers in a certain shape. | Work Triangle |
| A simple burn can be treated by applying a | Cool water treatment |
| To stop a wound from bleeding it is best to | Apply Pressure |
| A colander is used for | Straining |
| Standard in all recips, this section of a recipe describes the amount of food the recipe will make | Yield |
| Standard in recipes, this part of the recipe tells you what you need to buy | List of Ingredients |
| Standard in recipes, this part of the recipe tells you exactly how to carry out making the recipe. | Step by Step directions |
| To make sure your recipes are CONSISTANT and make a high quality product be sure to do this accurately | Measure Ingredients |
| To measure dry ingredients accurately be sure to do this | Level Off |
| This kitchen tool is used for leveling off dry ingredients. It is sometimes called a "metal spatula" | Flat Edge Spatula |
| To measure liquid ingredients accurately be sure to measure at __________ | Eye Level |
| The process of adding air to flour to make it lighter | Sifting |
| To mix together shortening and sugar until light and fluffy | Cream |
| To GENTLY incorporate together | Fold |
| Food that has had nutrients added in amounts GREATER than what would naturally occur in the food | Fortified |
| Adding nutrients to a food to replace what was lost through processing. | Enriched |
| Grains and cereals provide this kind of vitamin | B |
| This is provided by grains and cereals. It helps to keep your digestive system working well. | Fiber |
| Grains and cereals provide this mineral that works with calcium to build bones and teeth. It also aids in storing and releasing energy. | Phosphorus |
| ___ tsp = 1 Tbsp | 3 |
| ___ Tbsp = 1 cup | 16 |
| What principle of variety in meals is not being met- a meal with fried chicken, fried apples, hashbrowns, and a doughnut | Prepared the same way |
| What principle of variety in meals is not being met- Milk, mozzarella stick, yogurt | Same food category |
| Variety in meal planning prevents eaters from monotonous meals | Boredom |
| Variety in meal planning meets artistic needs by creating __________ appeal | Visual |
| Variety in meal planning will help to make sure you are planning a meal that provides for your | Nutritional Needs |
| Breaking the skin of foods or plastic bags to allow steam to escape. | Piercing |
| The time that the food continues to cook after it is removed from the microwave oven is called | Standing time |
| These 2 factors affect cooking time in the microwave | Shape and amount |
| Microwave cooking time will also be affected by the ________ and _______ content | fat sugar |
| Foods will not do this in the microwave | Brown |
| Because foods do not brown in the microwave, to make them more visually appealing you can serve with gravy or a colorful | Sauce |
| Because even sweet foods do not brown in the microwave, to make them more visually appealing you can top them with _________ or __________ | Streusel Frosting |
| Because even meats do not brown in the microwave, to make them more visually appealing you can add ___________ | BBQ Sauce |
| Checking ot see if a dish is microwave safe can be done by putting in 1 cup of water and microwaving for 1 minute. If the dish is SAFE to use, after this time the water will be warm and the dish will be | Cool |
| Adding a small amount of oil to water, stirring during cooking, and making sure water is boiling before adding pasta are all ways to prevent pasta from | Sticking |
| Rice should be cooked with the lid | On |
| Pasta should be cooked with the lid | Off |
| Eggs should be purchased based on | Grade and size |
| Grade is an indication of | Quality |
| When making meringue, the sugar should be added gradually as soon as a ________ develops from the beaten egg whites. | Foam |
| The bowl used when beating egg whites to make a meringue should be this temperature | Room |
| The bowl used when beating egg whites to make a meringue should be made of _______ or _______ | Metal or glass |
| Meringue should not be made in a bowl made of | Plastic |
| This forms the structure of the bread | Gluten |
| This ingredient adds sweetness to bread and works to activate yeast. | Sugar |
| This ingredient forms the basis of all quick breads | Flour |
| This piece of equipment is used to cut shortening into into dry ingredients | Pastry Blender |
| To allow ingredients to combine faster (preventing over stirring) make a ____ in the dry ingredients | Well |
| __________ _________ keeps fruits from oxidizing (turning brown from enzymatic browning) | Lemon Juice |
| Before rolling out a dough you should lightly ____ the counter or pastry cloth to prevent sticking. | Flour |
| Lightly dip a cookie cutter in __________ before cutting out a biscuit or cookie. | Flour |
| 1 large egg = ___ Tbsp liquid | 4 |
| Use this tool to divide the egg yolk from the egg white | Egg Separator |
| One sign of a spoiled canned food is a ___ in the can | Dent |
| When eggs set (or become thick) | Coagulation |
| When a recipe calls for an agg it will typically want this size | Large |
| Which nutrient has the most energy value/calories? (9 Kcal/g compared to 4) | Fat |
| To fold and push dough lightly with the heel of the hand | Knead |
| To make cookies that are evenly browned, be sure cookies are the same | Size |
| For best results, cook cookies on a cookie sheet that is __________ and ________ | Bright Shiny |
| When baking 2 or more sheets of cookies at the same time arrange the racks in _____, and allow space between cookie sheets. | Thirds |
| To gently combine a delicate mixture (like beaten egg whites when you made waffles)with a solid material (flour) | Fold In |
| 2 saucepans made so that one may be inserted into the other. | Double Boiler |
| Which mineral contributes to a healthy nervous system and prevents muscle cramps? | Calcium |
| Unlike pasta, when making rice the water should be this temperature when you add the rice | Cold |
| Milk will curdle with this is added | Acid |
| Stewing is this type of cooking method of cooking meat | Moist |
| Roasting is this type of cooking method of cooking meat | Dry |
| Stir Frying is this type of cooking method of cooking meat | Combination (Dry and Moist) |
| The most lean cuts of pork come from the | Loin |
| Putting metal in the microwave is dangerous because is may cause the release of static electricity, also known as... | Arching |
| A person who has double vision and difficulty speaking, swallowing, and breathing may have eaten food contaminated with this food borne illness | Botulism |
| The darker the color green, the higher the _____________ content | chlorophyll |
| The darker orange, the higher the __________ content | Carotene |
| The nutrition label is given per ________ | Serving |
| You can tell what ingredient a product has the most of because it is listed _________ on the list of ingredients | First |
| When grocery shopping, buy frozen foods last to prevent them from | Melting |
| You should never unplug an appliance by pulling on the | Cord |
| In food safety, a general rule is to keep hot foods _____ and cold foods _________ | Hot Cold |
| The preferred cooking method for vegetables since it helps retain the nutrient content | Steaming |
| When you should wash berries to prevent them from molding. | Just before using |
| Food that is frozen will take _________ to cook in the microwave than room temperature foods. | Longer |
| The shape that cooks most evenly in the microwave | Circle |
| To make a shopping list more efficient, try arranging the list by store ________ | Aisles |
| After picking up large pieces of glass, use a _____ paper towel to pick up remaining slivers of broken glass. | Damp |
| NEVER put this material in the microwave | Metal |
| Test vegetables for "doneness" by using this to see if they are tender | Fork |
| To heat a liquid just below boiling. Small bubbles will start to form and rise to the surface. | Simmer |
| To bring food to a boil that can not be interrupted by stirring. | Rapid/ Rolling Boil |
| When eating formally, use utensils/ silverware on your placesetting from the __________ __ | Outside In |
| If you are not going to eat a quickbread soon, you should wrap it tightly and do this to it. | Freeze |
| A mixture of fat and flour (often used to make gavies or sauces) | Roux |
| A mixture of milk and flour (often used to make gravies or sauces) | Slurry |
| To prevent starch from lumping when making gravy, flour or cornstarch should be _________ into meat drippings or some other melted fat | Stirred |
| A disease caused by not getting enough calcium | Osteoporosis |
| These products (like baking soda or powder) cause bread to rise | Leavening Agents |
| Pork should be cooked to an internal temp of ____ degrees | 145 |
| The _____ in grains makes it a good thickening agent | Protein |
| The process of separating and breaking up the fat in milk so it is equally distributed throughout the milk. | Homogenization |
| The process of heating milk to kill bacteria. | Pasteurization |
| Adding this to fruit helps the fruit to keep its shape when it is being cooked | Sugar |
| Pasta should be prepared with plenty of water to allow the pasta plenty of | Space |
| The entire grain | Kernel |
| The part of the grain kernel that contains most of the vitamins, minerals, and fat | Germ |
| The part of the grain you are eating when you eat white bread | Endosperm |
| The(edible)outer protective covering of the kernel that is a good source of vitamins and fiber | Bran |
| A grain product that uses all three parts of the kernel is considered | Whole Grain |
| The temp. "danger zone", where bacteria is most likely to multiply is between _________ degrees | 40-140 |
| Never try to put out a grease fire with this | Water |
| Food should never be left out longer than ___ hours | 2 |
| Wash your hands with hot soapy water for at least this long | 20 seconds |
| Tunnels in a muffin indicate that is has been | Overmixed |
| This method of making quickbreads involves combining dry ingredients in one bowl and wet in another. You then make a well and combine the two (stirring only until combined) | Muffin |
| This method of making quickbreads is unique because you need to use a pastry blender to cut in the shortening. | Biscuit |
| This method of making quickbreads starts with creaming the fat and sugar. Cookies are an example. | Conventional |
| Which (baking soda or baking powder) has an acid already added to it | Baking Powder |
| Which (baking soda or baking powder) requires that your recipe have an acid in it already? | Baking Soda |
| It is important to cook milk slowly and at a low temperature to prevent this carmelization of the sugar in the milk. | Scalding |
| The sugar in milk. | Lactose |
| The liquid part of cheese | Whey |
| The solid part of cheese | Curd |
| A small knife used for removing the outer coverings of fruits or vegetables. | Paring |
| Carbohydrates, fats, proteins, vitamins, minerals, and water are the major categories of | Nutrients |
| A quick way to take a visual assesment of how healthy your meal is would be to look at it and see if there are at least 3 (natural) ___________ on the plate. | Colors |
Created by:
Mrs. Brown LSN
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