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