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Food Science Final
| Question | Answer |
|---|---|
| where should you properly store knives | block, rack, or special divider drawer |
| you should cut on a? | cutting board |
| what should you use to reach items on a tall shelf | a sturdy step tool |
| you should put what on a grease fire | never water, put cover on a pan or pour salt or baking soda on the flames |
| fish bone is what type of contaminate | physical |
| bacteria is what type of contaminate | biological |
| what is the temperature danger zone | 40 degrees to 140 degrees |
| who are at risk population for foodborne illness | young children, older adults, pregnant women, immuno-compromised |
| what foodborne illness is found on cans | botulism |
| how long should you wash your hands | at least 20 sec - happy bday or ABCs |
| what is the definition of cross contamination | bacteria transferred from one object to another ex: raw meat and fruit on same cutting board without wash |
| what is the safest place to store foods | fridge or pantry |
| what should you sue when removing hot items from the oven | oven mitt or hot pads |
| what first aid technique should you do for a person who is choking | heimlich |
| what is the order of the scientific method | question --> hypothesis --> expierment --> analyze --> conclusion |
| what is sensory evaluation | using 5 senses to analyze/evaluate food and drinks |
| what affects taste | smell, texture, tempature |
| what makes organic compound | contain chains or rings of carbon |
| what makes an inorganic compound | contain no carbon or only single carbon atoms |
| what is the definition of physical change | change in a substances form, size, or state |
| what is the defintion of chemical change | new substances with different chemical and physical properties are formed ex: color/odor |
| what is an atom | smallest unit of any elemental substance that maintains the characteristics of that substance |
| what makes up the nucleus of an atom | protons - positive, neutrons - neutral, outside: electrons - negative |
| what defines matter | any substance that takes up space (volume) and has mass |
| what makes up up the atomic number | number of protons in the nucleus in each atom of that element |
| what makes up the atomic mass | sum of the masses of the protons and neutrons in an atom |
| what is a heterogenous mixture and example | nonuniform distribution of particles ex:oil and water |
| what is a homogeneous mixture and example | uniform distribution of particles ex:saltwater |
| what makes up a recipie | title, yield, ingredients, directions, cook time, required equipment, tips for serving/storage |
| how many cups is in a gallon | 16 cups = 1 gal |
| what is water molecular formula | H2O |
Created by:
lilyv5