Review
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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| show | Remove power, smother with lid, use salt or baking soda, use an ABC fire extinguisher
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| show | 1) clean
2) separate
3) cook
4) chill
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| show | 1/2 cup
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| show | 40* - 140*
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| What are the symptoms of foodborne illness? | show 🗑
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| Name the guidelines of the "Dietary Guidelines for Americans" | show 🗑
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| show | 1) quality 2) 70 calories/serving 3) additional nutrients 4) economical 5) versatile
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| show | 4 c.
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| Describe what happens as an egg ages | show 🗑
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| What happens when you spin a raw egg? | show 🗑
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| show | Inspect eggs for dirt, cracks, leakage, check the grade, check the size, check the Julian date
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| show | Do NOT wash them refrigerate in original carton, refrigerate promptly and discard dirty, cracked or leaking eggs
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| Describe a Grade AA egg, out of the shell | show 🗑
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| show | Grade AA
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| show | One egg
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| show | Yolk
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| The standard size egg for most recipes | show 🗑
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| 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. | show 🗑
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| 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. | show 🗑
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| show | Coagulate
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| Name the major nutrient found in eggs | show 🗑
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| show | Builds and repairs tissues
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| show | Baking Soda and Baking Powder
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| show | Binds, thickens, emulsifies and may add volume through egg/egg white foams
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| Temperature to which eggs should be cooked to avoid salmonella bacteria | show 🗑
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| 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. | show 🗑
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| A combination of baking soda and a dry acid | show 🗑
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| show | Sugar
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| show | Baking Soda
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| show | Food, moisture, warmth
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| Baking ingredient whose major role is tenderizing, but also adds richness and flavor, aids in browning and may add volume by trapping air. | show 🗑
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| show | Cover
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| show | Carbon dioxide
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| show | Liquids that are too hot
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| show | Sugar and salt
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| show | Saturated
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| Which fat is usually "liquid at room temperature?" | show 🗑
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| Which fat is best, in regards to your health, to use for cooking? | show 🗑
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| show | Baking soda, salt, flour
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| Best type of fat to use for deep frying | show 🗑
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| show | High
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| The order of use for flatware | show 🗑
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| Meal time service that saves time and dishwashing, promotes portion control and places food on the dinnerware NOT in serving dishes | show 🗑
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| Meal time service that allows guests to serve themselves, but hot foods cool quickly and money and food may be wasted | show 🗑
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| Name a cooking method that is healthier than frying | show 🗑
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| show | impulse buys
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| show | Someone else's time
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| show | Cancer, diabetes, hypertension, heart disease
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| show | 1) Exercise 2) a high fiber diet 3) not smoking
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| An example of an empty calorie food | show 🗑
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| Example of a nutrient dense food | show 🗑
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| Strategies to controlling fat intake | show 🗑
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| Percentage of total daily calories from fat recommended by health experts | show 🗑
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| show | --you're using time-saving convenience foods
--you're spending more money
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| Fat-like substance found only in animal foods and tropical oils and is harmful in high levels | show 🗑
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| Forces that raise or lower food prices | show 🗑
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| show | Fluting
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| show | 1/8 inch
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| show | Flour,
Salt,
Shortening,
Water
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| show | Too much water
Too much flour
Overhandling
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| White, french topping for cream pies | show 🗑
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| Give an example of a casserole topping | show 🗑
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| show | Hold all the ingredients together
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| show | Thickens the dish, is usually a starch and may include potatoes, rice, bread cubes
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| 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 | show 🗑
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| How many tablespoons in a cup? | show 🗑
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| show | Paper, plastic, wood, glass. . .
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| How many ounces in a cup? | show 🗑
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| Which substances microwave fastest? | show 🗑
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| Name one disadvantage of microwave cooking. | show 🗑
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| show | Traps
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| Used to compare prices across different brands and sizes | show 🗑
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| show | National Brand
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| show | House brand--usually less expensive.
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| show | Around the perimeter/outside walls
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| Direction that microwaves cook | show 🗑
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| show | Color, flavor, texture, temperature, size and shape
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| Makes checkout faster and more accurate, helps with store inventory and identifies grocery items | show 🗑
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| show | 1) calories per serving 2) nutrients 3) size and number of servings 4) ingredient list as it relates to health issues
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| Advantages of choosing salads | show 🗑
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| show | 1) color 2)examine for rust, disease and spoilage 3) sell-by date
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| show | Tear to avoid enzymatic oxidation
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| show | 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.
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| show | Salad Dressing
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| show | How they are formed
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| Tasks for which you can use the microwave when making yeast bread | show 🗑
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| Advantages of microwave cooking | show 🗑
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| show | 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
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| Culinary Professions | show 🗑
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| Culinary Education | show 🗑
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| Resources to consider when meal planning | show 🗑
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| show | Plannning
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| show | Dairy, Protein, Grains, Vegetables, Fruits
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cdicken
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