Review
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| How can you extinguish a kitchen fire? | Remove power, smother with lid, use salt or baking soda, use an ABC fire extinguisher
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| Name the four steps to food safety according to the "Fight Bac" campaign | 1) clean
2) separate
3) cook
4) chill
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| One stick of margarine is equal to | 1/2 cup
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| What is the "danger zone" in regards to food temperature | 40* - 140*
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| What are the symptoms of foodborne illness? | Headache, fever, digestive troubles
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| 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
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| 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
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| ______ c. = 1 qt. | 4 c.
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| Describe what happens as an egg ages | The albumen thins, the yolk flattens and the air cell enlarges
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| What happens when you spin a raw egg? | The liquid contents cause centrifugal force which keeps it spinning
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| 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
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| How should eggs be stored? | 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 | It covers a small area, has thick albumen that stands high, and a firm, round and high yolk
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| Which Grade egg should be used when appearance is important? It would be the best choice for poaching or frying. | Grade AA
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| How much is one serving of eggs? | One egg
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| Name the part of the egg that harbors the cholesterol | Yolk
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| The standard size egg for most recipes | Large
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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. | Muffin method
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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. | Biscuit or pastry method
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| Egg cookery term meaning "to become solid" | Coagulate
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| Name the major nutrient found in eggs | Protein
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| Name the functions of protein | Builds and repairs tissues
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| Chemical leavening agents for quick breads | Baking Soda and Baking Powder
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| List the functions of eggs in recipes/dishes | 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 | 160*
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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. | All purpose flour
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| A combination of baking soda and a dry acid | Baking Powder
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| Name the ingredient that "feeds" the yeast. | Sugar
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| Leavening agent that first must be mixed with dry ingredients and needs an acidic liquid with which to react | Baking Soda
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| List three things needed for yeast to grow. | 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. | Fat
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| Give the term for "the arrangement of a place setting for one person." | Cover
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| Gas produced by yeast as it ferments or develops | Carbon dioxide
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| What kills yeast? | Liquids that are too hot
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| Name the two ingredients that balance each other in regards to the rate of yeast growth | Sugar and salt
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| Which fat is usually "solid at room temperature?" | Saturated
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| Which fat is usually "liquid at room temperature?" | UNsaturated
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| Which fat is best, in regards to your health, to use for cooking? | UNsaturated
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| What can be used to put out a grease fire? | Baking soda, salt, flour
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| Best type of fat to use for deep frying | Unsaturated
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| Should fats for deep frying have a high smoke point or a low smoke point? | High
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| The order of use for flatware | From the outside toward the center
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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 | Plate Service
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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 | Family Service
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| Name a cooking method that is healthier than frying | Baking, steaming, broiling, grilling
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| 2/3 of your grocery purchases are _____________ | impulse buys
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| When buying convenience foods, you're buying __________________ ____________ _________ | Someone else's time
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| Name health risks associated with a high fat diet | Cancer, diabetes, hypertension, heart disease
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| Three ways to reduce cholesterol | 1) Exercise 2) a high fiber diet 3) not smoking
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| An example of an empty calorie food | Potato chips, poptarts, cookies, cakes, soda pop
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| Example of a nutrient dense food | Baked potato, whole-wheat toast, fresh fruit, milk
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| Strategies to controlling fat intake | 1) cooking method 2) fat free and low fat options 3) remove skin from poultry 4) portion control
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| Percentage of total daily calories from fat recommended by health experts | 30%
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| When choosing highly processed foods | --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 | Cholesterol
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| Forces that raise or lower food prices | 1) marketing costs 2) supply and demand 3) consumer carelessness 4) government policies
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| Give the term for the decorative edge of pie crust. | Fluting
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| To what thickness should pastry or pie crust be rolled? | 1/8 inch
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| Name the four ingredients you used to make pie crust in lab? | Flour,
Salt,
Shortening,
Water
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| Name one of the three things that make pastry dough tough. | Too much water
Too much flour
Overhandling
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| White, french topping for cream pies | Meringue
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| Give an example of a casserole topping | Crushed potato chips, bread crumbs, cracker crumbs, french fried onion rings, cheese. . .
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| The role of a binder in casseroles | Hold all the ingredients together
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| The casserole extender | 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 | Docking
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| How many tablespoons in a cup? | 16
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| Name one material that microwaves can pass through. | Paper, plastic, wood, glass. . .
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| How many ounces in a cup? | 8
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| Which substances microwave fastest? | Liquids, sugar, fat. . .
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| Name one disadvantage of microwave cooking. | Foods do not brown or crispen, and they do not generate heat
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| Term for strategy used by grocers to keep the shopper in the store longer to purchase unplanned items | Traps
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| Used to compare prices across different brands and sizes | Unit price
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| Sold throughout the country, heavily advertised and more expensive | National Brand
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| Another name for store brand | House brand--usually less expensive.
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| Location where grocers place demand items | Around the perimeter/outside walls
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| Direction that microwaves cook | From the outside toward the center
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| The five meal appeal factors | 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 | UPC - Universal Product Code
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| 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
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| Advantages of choosing salads | 1) CAN include all food groups 2) fresh ingredients 3) nutritious foods 4) variety of nutrients and fiber
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| How to select leafy greens | 1) color 2)examine for rust, disease and spoilage 3) sell-by date
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| How to prepare bite-sized leafy greens | Tear to avoid enzymatic oxidation
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| 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.
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| Ingredient that adds most the fat and calories in salads | Salad Dressing
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| How cookies are classified | How they are formed
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| 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
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| Advantages of microwave cooking | Cooks faster with little or no water, retaining more nutrients and saving energy
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| 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
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| Culinary Professions | Executive Chef, Sous Chef, Etiquette Consultant, Caterer, Waiter/Waitress, Food Critic, Pastry Chef, Hotel/Restaurant Management
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| Culinary Education | Sullivan University, Ivy Tech, Art Institute, NCACP
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| Resources to consider when meal planning | 1) income 2) food availability 3) culinary skills 4) time 5) energy 6)equipment
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| What is the key to nutritious meals? | Plannning
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| What are the five food categories of "Choose My Plate"? | Dairy, Protein, Grains, Vegetables, Fruits
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