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!
|
|
||||
|---|---|---|---|---|---|
| show | Immediately
🗑
|
||||
| Dishes should be washed and rinsed in this temp. water. | show 🗑
|
||||
| Not washing (or improperly washing) hands, wearing soiled clothes, or cross contaminating are all ways to spread | show 🗑
|
||||
| show | Work Centers
🗑
|
||||
| show | Work Triangle
🗑
|
||||
| show | Cool water treatment
🗑
|
||||
| To stop a wound from bleeding it is best to | show 🗑
|
||||
| A colander is used for | show 🗑
|
||||
| Standard in all recips, this section of a recipe describes the amount of food the recipe will make | show 🗑
|
||||
| Standard in recipes, this part of the recipe tells you what you need to buy | show 🗑
|
||||
| show | Step by Step directions
🗑
|
||||
| To make sure your recipes are CONSISTANT and make a high quality product be sure to do this accurately | show 🗑
|
||||
| show | Level Off
🗑
|
||||
| This kitchen tool is used for leveling off dry ingredients. It is sometimes called a "metal spatula" | show 🗑
|
||||
| show | Eye Level
🗑
|
||||
| The process of adding air to flour to make it lighter | show 🗑
|
||||
| To mix together shortening and sugar until light and fluffy | show 🗑
|
||||
| show | Fold
🗑
|
||||
| show | Fortified
🗑
|
||||
| show | Enriched
🗑
|
||||
| show | B
🗑
|
||||
| show | Fiber
🗑
|
||||
| Grains and cereals provide this mineral that works with calcium to build bones and teeth. It also aids in storing and releasing energy. | show 🗑
|
||||
| ___ tsp = 1 Tbsp | show 🗑
|
||||
| ___ Tbsp = 1 cup | show 🗑
|
||||
| What principle of variety in meals is not being met- a meal with fried chicken, fried apples, hashbrowns, and a doughnut | show 🗑
|
||||
| What principle of variety in meals is not being met- Milk, mozzarella stick, yogurt | show 🗑
|
||||
| Variety in meal planning prevents eaters from monotonous meals | show 🗑
|
||||
| show | Visual
🗑
|
||||
| Variety in meal planning will help to make sure you are planning a meal that provides for your | show 🗑
|
||||
| Breaking the skin of foods or plastic bags to allow steam to escape. | show 🗑
|
||||
| The time that the food continues to cook after it is removed from the microwave oven is called | show 🗑
|
||||
| show | Shape and amount
🗑
|
||||
| Microwave cooking time will also be affected by the ________ and _______ content | show 🗑
|
||||
| Foods will not do this in the microwave | show 🗑
|
||||
| Because foods do not brown in the microwave, to make them more visually appealing you can serve with gravy or a colorful | show 🗑
|
||||
| Because even sweet foods do not brown in the microwave, to make them more visually appealing you can top them with _________ or __________ | show 🗑
|
||||
| Because even meats do not brown in the microwave, to make them more visually appealing you can add ___________ | show 🗑
|
||||
| show | 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 | show 🗑
|
||||
| show | On
🗑
|
||||
| Pasta should be cooked with the lid | show 🗑
|
||||
| show | Grade and size
🗑
|
||||
| Grade is an indication of | show 🗑
|
||||
| show | Foam
🗑
|
||||
| show | Room
🗑
|
||||
| The bowl used when beating egg whites to make a meringue should be made of _______ or _______ | show 🗑
|
||||
| show | Plastic
🗑
|
||||
| show | Gluten
🗑
|
||||
| show | Sugar
🗑
|
||||
| This ingredient forms the basis of all quick breads | show 🗑
|
||||
| This piece of equipment is used to cut shortening into into dry ingredients | show 🗑
|
||||
| To allow ingredients to combine faster (preventing over stirring) make a ____ in the dry ingredients | show 🗑
|
||||
| __________ _________ keeps fruits from oxidizing (turning brown from enzymatic browning) | show 🗑
|
||||
| show | Flour
🗑
|
||||
| Lightly dip a cookie cutter in __________ before cutting out a biscuit or cookie. | show 🗑
|
||||
| show | 4
🗑
|
||||
| show | Egg Separator
🗑
|
||||
| show | Dent
🗑
|
||||
| When eggs set (or become thick) | show 🗑
|
||||
| When a recipe calls for an agg it will typically want this size | show 🗑
|
||||
| Which nutrient has the most energy value/calories? (9 Kcal/g compared to 4) | show 🗑
|
||||
| show | Knead
🗑
|
||||
| show | Size
🗑
|
||||
| For best results, cook cookies on a cookie sheet that is __________ and ________ | show 🗑
|
||||
| When baking 2 or more sheets of cookies at the same time arrange the racks in _____, and allow space between cookie sheets. | show 🗑
|
||||
| show | Fold In
🗑
|
||||
| show | Double Boiler
🗑
|
||||
| Which mineral contributes to a healthy nervous system and prevents muscle cramps? | show 🗑
|
||||
| Unlike pasta, when making rice the water should be this temperature when you add the rice | show 🗑
|
||||
| Milk will curdle with this is added | show 🗑
|
||||
| Stewing is this type of cooking method of cooking meat | show 🗑
|
||||
| Roasting is this type of cooking method of cooking meat | show 🗑
|
||||
| Stir Frying is this type of cooking method of cooking meat | show 🗑
|
||||
| show | Loin
🗑
|
||||
| Putting metal in the microwave is dangerous because is may cause the release of static electricity, also known as... | show 🗑
|
||||
| A person who has double vision and difficulty speaking, swallowing, and breathing may have eaten food contaminated with this food borne illness | show 🗑
|
||||
| show | chlorophyll
🗑
|
||||
| The darker orange, the higher the __________ content | show 🗑
|
||||
| show | Serving
🗑
|
||||
| You can tell what ingredient a product has the most of because it is listed _________ on the list of ingredients | show 🗑
|
||||
| When grocery shopping, buy frozen foods last to prevent them from | show 🗑
|
||||
| show | Cord
🗑
|
||||
| In food safety, a general rule is to keep hot foods _____ and cold foods _________ | show 🗑
|
||||
| The preferred cooking method for vegetables since it helps retain the nutrient content | show 🗑
|
||||
| show | Just before using
🗑
|
||||
| show | Longer
🗑
|
||||
| show | Circle
🗑
|
||||
| To make a shopping list more efficient, try arranging the list by store ________ | show 🗑
|
||||
| show | Damp
🗑
|
||||
| NEVER put this material in the microwave | show 🗑
|
||||
| show | Fork
🗑
|
||||
| show | Simmer
🗑
|
||||
| To bring food to a boil that can not be interrupted by stirring. | show 🗑
|
||||
| show | Outside In
🗑
|
||||
| show | Freeze
🗑
|
||||
| show | Roux
🗑
|
||||
| A mixture of milk and flour (often used to make gravies or sauces) | show 🗑
|
||||
| show | Stirred
🗑
|
||||
| show | Osteoporosis
🗑
|
||||
| These products (like baking soda or powder) cause bread to rise | show 🗑
|
||||
| show | 145
🗑
|
||||
| show | Protein
🗑
|
||||
| show | Homogenization
🗑
|
||||
| show | Pasteurization
🗑
|
||||
| Adding this to fruit helps the fruit to keep its shape when it is being cooked | show 🗑
|
||||
| show | Space
🗑
|
||||
| show | Kernel
🗑
|
||||
| The part of the grain kernel that contains most of the vitamins, minerals, and fat | show 🗑
|
||||
| show | Endosperm
🗑
|
||||
| The(edible)outer protective covering of the kernel that is a good source of vitamins and fiber | show 🗑
|
||||
| A grain product that uses all three parts of the kernel is considered | show 🗑
|
||||
| The temp. "danger zone", where bacteria is most likely to multiply is between _________ degrees | show 🗑
|
||||
| show | Water
🗑
|
||||
| Food should never be left out longer than ___ hours | show 🗑
|
||||
| show | 20 seconds
🗑
|
||||
| show | 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) | show 🗑
|
||||
| This method of making quickbreads is unique because you need to use a pastry blender to cut in the shortening. | show 🗑
|
||||
| This method of making quickbreads starts with creaming the fat and sugar. Cookies are an example. | show 🗑
|
||||
| show | Baking Powder
🗑
|
||||
| show | Baking Soda
🗑
|
||||
| It is important to cook milk slowly and at a low temperature to prevent this carmelization of the sugar in the milk. | show 🗑
|
||||
| The sugar in milk. | show 🗑
|
||||
| The liquid part of cheese | show 🗑
|
||||
| The solid part of cheese | show 🗑
|
||||
| A small knife used for removing the outer coverings of fruits or vegetables. | show 🗑
|
||||
| show | 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. | show 🗑
|
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.
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
Created by:
Mrs. Brown LSN
Popular Culinary Arts sets