Lee's Summit North's Culinary Foundations Final
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| When should spills be cleaned? | show 🗑
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| Dishes should be washed and rinsed in this temp. water. | show 🗑
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| show | Food Bourne Illness
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| show | Work Centers
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| show | Work Triangle
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| A simple burn can be treated by applying a | show 🗑
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| To stop a wound from bleeding it is best to | show 🗑
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| A colander is used for | show 🗑
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| show | Yield
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| show | List of Ingredients
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| Standard in recipes, this part of the recipe tells you exactly how to carry out making the recipe. | show 🗑
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| To make sure your recipes are CONSISTANT and make a high quality product be sure to do this accurately | show 🗑
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| To measure dry ingredients accurately be sure to do this | show 🗑
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| This kitchen tool is used for leveling off dry ingredients. It is sometimes called a "metal spatula" | show 🗑
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| To measure liquid ingredients accurately be sure to measure at __________ | show 🗑
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| The process of adding air to flour to make it lighter | show 🗑
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| To mix together shortening and sugar until light and fluffy | show 🗑
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| To GENTLY incorporate together | show 🗑
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| Food that has had nutrients added in amounts GREATER than what would naturally occur in the food | show 🗑
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| Adding nutrients to a food to replace what was lost through processing. | show 🗑
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| show | B
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| show | Fiber
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| show | Phosphorus
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| ___ tsp = 1 Tbsp | show 🗑
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| show | 16
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| show | Prepared the same way
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| show | Same food category
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| show | Boredom
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| Variety in meal planning meets artistic needs by creating __________ appeal | show 🗑
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| show | Nutritional Needs
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| Breaking the skin of foods or plastic bags to allow steam to escape. | show 🗑
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| The time that the food continues to cook after it is removed from the microwave oven is called | show 🗑
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| show | Shape and amount
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| show | fat sugar
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| Foods will not do this in the microwave | show 🗑
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| show | Sauce
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| Because even sweet foods do not brown in the microwave, to make them more visually appealing you can top them with _________ or __________ | show 🗑
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| Because even meats do not brown in the microwave, to make them more visually appealing you can add ___________ | show 🗑
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| show | Cool
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| 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 | show 🗑
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| Rice should be cooked with the lid | show 🗑
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| show | Off
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| Eggs should be purchased based on | show 🗑
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| Grade is an indication of | show 🗑
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| show | Foam
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| show | Room
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| The bowl used when beating egg whites to make a meringue should be made of _______ or _______ | show 🗑
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| Meringue should not be made in a bowl made of | show 🗑
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| show | Gluten
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| show | Sugar
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| show | Flour
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| show | Pastry Blender
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| To allow ingredients to combine faster (preventing over stirring) make a ____ in the dry ingredients | show 🗑
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| show | Lemon Juice
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| show | Flour
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| Lightly dip a cookie cutter in __________ before cutting out a biscuit or cookie. | show 🗑
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| show | 4
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| Use this tool to divide the egg yolk from the egg white | show 🗑
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| One sign of a spoiled canned food is a ___ in the can | show 🗑
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| When eggs set (or become thick) | show 🗑
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| show | Large
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| show | Fat
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| show | Knead
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| show | Size
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| For best results, cook cookies on a cookie sheet that is __________ and ________ | show 🗑
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| show | Thirds
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| show | Fold In
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| 2 saucepans made so that one may be inserted into the other. | show 🗑
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| show | Calcium
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| show | Cold
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| show | Acid
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| show | Moist
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| show | Dry
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| Stir Frying is this type of cooking method of cooking meat | show 🗑
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| The most lean cuts of pork come from the | show 🗑
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| show | Arching
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| A person who has double vision and difficulty speaking, swallowing, and breathing may have eaten food contaminated with this food borne illness | show 🗑
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| The darker the color green, the higher the _____________ content | show 🗑
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| show | Carotene
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| The nutrition label is given per ________ | show 🗑
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| You can tell what ingredient a product has the most of because it is listed _________ on the list of ingredients | show 🗑
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| show | Melting
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| You should never unplug an appliance by pulling on the | show 🗑
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| In food safety, a general rule is to keep hot foods _____ and cold foods _________ | show 🗑
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| The preferred cooking method for vegetables since it helps retain the nutrient content | show 🗑
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| show | Just before using
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| Food that is frozen will take _________ to cook in the microwave than room temperature foods. | show 🗑
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| show | Circle
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| To make a shopping list more efficient, try arranging the list by store ________ | show 🗑
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| After picking up large pieces of glass, use a _____ paper towel to pick up remaining slivers of broken glass. | show 🗑
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| show | Metal
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| show | Fork
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| show | Simmer
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| To bring food to a boil that can not be interrupted by stirring. | show 🗑
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| show | Outside In
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| If you are not going to eat a quickbread soon, you should wrap it tightly and do this to it. | show 🗑
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| show | Roux
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| show | Slurry
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| show | Stirred
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| A disease caused by not getting enough calcium | show 🗑
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| show | Leavening Agents
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| Pork should be cooked to an internal temp of ____ degrees | show 🗑
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| show | Protein
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| show | Homogenization
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| show | Pasteurization
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| show | Sugar
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| show | Space
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| show | Kernel
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| The part of the grain kernel that contains most of the vitamins, minerals, and fat | show 🗑
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| The part of the grain you are eating when you eat white bread | show 🗑
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| The(edible)outer protective covering of the kernel that is a good source of vitamins and fiber | show 🗑
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| show | Whole Grain
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| The temp. "danger zone", where bacteria is most likely to multiply is between _________ degrees | show 🗑
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| show | Water
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| show | 2
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| show | 20 seconds
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| show | Overmixed
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| 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) | show 🗑
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| show | Biscuit
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| show | Conventional
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| Which (baking soda or baking powder) has an acid already added to it | show 🗑
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| show | Baking Soda
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| show | Scalding
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| show | Lactose
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| show | Whey
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| The solid part of cheese | show 🗑
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| show | Paring
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| Carbohydrates, fats, proteins, vitamins, minerals, and water are the major categories of | show 🗑
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| 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. | show 🗑
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Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
Mrs. Brown LSN
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