Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
N&W Review
Review
| Question | Answer |
|---|---|
| How can you extinguish a kitchen fire? | Remove power, smother with lid, use salt or baking soda, use an ABC fire extinguisher |
| Name the four steps to food safety according to the "Fight Bac" campaign | 1) clean 2) separate 3) cook 4) chill |
| One stick of margarine is equal to | 1/2 cup |
| What is the "danger zone" in regards to food temperature | 40* - 140* |
| What are the symptoms of foodborne illness? | Headache, fever, digestive troubles |
| Name the guidelines of the "Dietary Guidelines for Americans" | 1) less sodium 2) less added sugars 3) reduce solid fats 4) fill half your plate with fruits and vegetables |
| Name the benefits of egg protein as it compares to other protein sources | 1) quality 2) 70 calories/serving 3) additional nutrients 4) economical 5) versatile |
| ______ c. = 1 qt. | 4 c. |
| Describe what happens as an egg ages | The albumen thins, the yolk flattens and the air cell enlarges |
| What happens when you spin a raw egg? | The liquid contents cause centrifugal force which keeps it spinning |
| What should you consider before purchasing a carton of eggs? | Inspect eggs for dirt, cracks, leakage, check the grade, check the size, check the Julian date |
| How should eggs be stored? | Do NOT wash them refrigerate in original carton, refrigerate promptly and discard dirty, cracked or leaking eggs |
| Describe a Grade AA egg, out of the shell | It covers a small area, has thick albumen that stands high, and a firm, round and high yolk |
| Which Grade egg should be used when appearance is important? It would be the best choice for poaching or frying. | Grade AA |
| How much is one serving of eggs? | One egg |
| Name the part of the egg that harbors the cholesterol | Yolk |
| The standard size egg for most recipes | Large |
| What is the name for the method of mixing where a "well" is made for liquids, the batter makes a drop batter, overmixing may decrease quality and products have a coarse but tender texture. | Muffin method |
| What is the name for the method of mixing where fat is "cut in" to dry ingredients, solid fats are "cut in" using a pastry blender, the dough is briefly kneaded and products include scones and shortcakes. | Biscuit or pastry method |
| Egg cookery term meaning "to become solid" | Coagulate |
| Name the major nutrient found in eggs | Protein |
| Name the functions of protein | Builds and repairs tissues |
| Chemical leavening agents for quick breads | Baking Soda and Baking Powder |
| List the functions of eggs in recipes/dishes | Binds, thickens, emulsifies and may add volume through egg/egg white foams |
| Temperature to which eggs should be cooked to avoid salmonella bacteria | 160* |
| Flour in which the bran and germ has been removed, contains a protein that when mixed with liquids creates gluten. It is a starch that absorbs liquid. | All purpose flour |
| A combination of baking soda and a dry acid | Baking Powder |
| Name the ingredient that "feeds" the yeast. | Sugar |
| Leavening agent that first must be mixed with dry ingredients and needs an acidic liquid with which to react | Baking Soda |
| List three things needed for yeast to grow. | Food, moisture, warmth |
| Baking ingredient whose major role is tenderizing, but also adds richness and flavor, aids in browning and may add volume by trapping air. | Fat |
| Give the term for "the arrangement of a place setting for one person." | Cover |
| Gas produced by yeast as it ferments or develops | Carbon dioxide |
| What kills yeast? | Liquids that are too hot |
| Name the two ingredients that balance each other in regards to the rate of yeast growth | Sugar and salt |
| Which fat is usually "solid at room temperature?" | Saturated |
| Which fat is usually "liquid at room temperature?" | UNsaturated |
| Which fat is best, in regards to your health, to use for cooking? | UNsaturated |
| What can be used to put out a grease fire? | Baking soda, salt, flour |
| Best type of fat to use for deep frying | Unsaturated |
| Should fats for deep frying have a high smoke point or a low smoke point? | High |
| The order of use for flatware | From the outside toward the center |
| Meal time service that saves time and dishwashing, promotes portion control and places food on the dinnerware NOT in serving dishes | Plate Service |
| Meal time service that allows guests to serve themselves, but hot foods cool quickly and money and food may be wasted | Family Service |
| Name a cooking method that is healthier than frying | Baking, steaming, broiling, grilling |
| 2/3 of your grocery purchases are _____________ | impulse buys |
| When buying convenience foods, you're buying __________________ ____________ _________ | Someone else's time |
| Name health risks associated with a high fat diet | Cancer, diabetes, hypertension, heart disease |
| Three ways to reduce cholesterol | 1) Exercise 2) a high fiber diet 3) not smoking |
| An example of an empty calorie food | Potato chips, poptarts, cookies, cakes, soda pop |
| Example of a nutrient dense food | Baked potato, whole-wheat toast, fresh fruit, milk |
| Strategies to controlling fat intake | 1) cooking method 2) fat free and low fat options 3) remove skin from poultry 4) portion control |
| Percentage of total daily calories from fat recommended by health experts | 30% |
| When choosing highly processed foods | --you're using time-saving convenience foods --you're spending more money |
| Fat-like substance found only in animal foods and tropical oils and is harmful in high levels | Cholesterol |
| Forces that raise or lower food prices | 1) marketing costs 2) supply and demand 3) consumer carelessness 4) government policies |
| Give the term for the decorative edge of pie crust. | Fluting |
| To what thickness should pastry or pie crust be rolled? | 1/8 inch |
| Name the four ingredients you used to make pie crust in lab? | Flour, Salt, Shortening, Water |
| Name one of the three things that make pastry dough tough. | Too much water Too much flour Overhandling |
| White, french topping for cream pies | Meringue |
| Give an example of a casserole topping | Crushed potato chips, bread crumbs, cracker crumbs, french fried onion rings, cheese. . . |
| The role of a binder in casseroles | Hold all the ingredients together |
| The casserole extender | Thickens the dish, is usually a starch and may include potatoes, rice, bread cubes |
| Term for using a fork to poke holes in a blind crust, allowing the steam to escape so it doesn't puff up during baking | Docking |
| How many tablespoons in a cup? | 16 |
| Name one material that microwaves can pass through. | Paper, plastic, wood, glass. . . |
| How many ounces in a cup? | 8 |
| Which substances microwave fastest? | Liquids, sugar, fat. . . |
| Name one disadvantage of microwave cooking. | Foods do not brown or crispen, and they do not generate heat |
| Term for strategy used by grocers to keep the shopper in the store longer to purchase unplanned items | Traps |
| Used to compare prices across different brands and sizes | Unit price |
| Sold throughout the country, heavily advertised and more expensive | National Brand |
| Another name for store brand | House brand--usually less expensive. |
| Location where grocers place demand items | Around the perimeter/outside walls |
| Direction that microwaves cook | From the outside toward the center |
| The five meal appeal factors | Color, flavor, texture, temperature, size and shape |
| Makes checkout faster and more accurate, helps with store inventory and identifies grocery items | UPC - Universal Product Code |
| Reasons to read a nutrition label | 1) calories per serving 2) nutrients 3) size and number of servings 4) ingredient list as it relates to health issues |
| Advantages of choosing salads | 1) CAN include all food groups 2) fresh ingredients 3) nutritious foods 4) variety of nutrients and fiber |
| How to select leafy greens | 1) color 2)examine for rust, disease and spoilage 3) sell-by date |
| How to prepare bite-sized leafy greens | Tear to avoid enzymatic oxidation |
| How to clean and store leafy greens | Wash to dirt and bacteria away with water, drain and dry to prevent spoilage, wrap in paper towel and place in bag/container. Refrigerate promptly. |
| Ingredient that adds most the fat and calories in salads | Salad Dressing |
| How cookies are classified | How they are formed |
| Tasks for which you can use the microwave when making yeast bread | 1) heat liquids 2) bring ingredients to room temperature 3) help dough rise |
| Advantages of microwave cooking | Cooks faster with little or no water, retaining more nutrients and saving energy |
| Microwave cooking process | 1) vibrates food molecules 2) the friction produces heat 3) waves cook from the outside toward the center to a depth of 1 1/2" 4) uses conduction to heat dense foods or the center of foods |
| Culinary Professions | Executive Chef, Sous Chef, Etiquette Consultant, Caterer, Waiter/Waitress, Food Critic, Pastry Chef, Hotel/Restaurant Management |
| Culinary Education | Sullivan University, Ivy Tech, Art Institute, NCACP |
| Resources to consider when meal planning | 1) income 2) food availability 3) culinary skills 4) time 5) energy 6)equipment |
| What is the key to nutritious meals? | Plannning |
| What are the five food categories of "Choose My Plate"? | Dairy, Protein, Grains, Vegetables, Fruits |
Created by:
cdicken
Popular Quiz Bowl sets