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N&W Review Test

Enter the letter for the matching Answer
incorrect
1.
Three ways to reduce cholesterol
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2.
Another name for store brand
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3.
Name the two ingredients that balance each other in regards to the rate of yeast growth
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4.
White, french topping for cream pies
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5.
Used to compare prices across different brands and sizes
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6.
Name the benefits of egg protein as it compares to other protein sources
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7.
A combination of baking soda and a dry acid
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8.
Culinary Professions
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9.
Strategies to controlling fat intake
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10.
Give an example of a casserole topping
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11.
Location where grocers place demand items
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12.
Tasks for which you can use the microwave when making yeast bread
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13.
How to prepare bite-sized leafy greens
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14.
What is the key to nutritious meals?
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15.
Give the term for the decorative edge of pie crust.
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16.
What is the "danger zone" in regards to food temperature
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17.
How to clean and store leafy greens
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18.
Sold throughout the country, heavily advertised and more expensive
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19.
Name the major nutrient found in eggs
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20.
An example of an empty calorie food
A.
Baking Powder
B.
Unit price
C.
Tear to avoid enzymatic oxidation
D.
Potato chips, poptarts, cookies, cakes, soda pop
E.
National Brand
F.
Plannning
G.
Around the perimeter/outside walls
H.
1) heat liquids 2) bring ingredients to room temperature 3) help dough rise
I.
1) Exercise 2) a high fiber diet 3) not smoking
J.
Sugar and salt
K.
1) cooking method 2) fat free and low fat options 3) remove skin from poultry 4) portion control
L.
Crushed potato chips, bread crumbs, cracker crumbs, french fried onion rings, cheese. . .
M.
Meringue
N.
House brand--usually less expensive.
O.
Protein
P.
Fluting
Q.
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.
R.
1) quality 2) 70 calories/serving 3) additional nutrients 4) economical 5) versatile
S.
40* - 140*
T.
Executive Chef, Sous Chef, Etiquette Consultant, Caterer, Waiter/Waitress, Food Critic, Pastry Chef, Hotel/Restaurant Management
Type the Answer that corresponds to the displayed Question.
incorrect
21.
______ c. = 1 qt.
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22.
Ingredient that adds most the fat and calories in salads
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23.
Which fat is best, in regards to your health, to use for cooking?
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24.
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.
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25.
Which Grade egg should be used when appearance is important? It would be the best choice for poaching or frying.
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26.
Meal time service that saves time and dishwashing, promotes portion control and places food on the dinnerware NOT in serving dishes
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27.
Fat-like substance found only in animal foods and tropical oils and is harmful in high levels
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28.
Meal time service that allows guests to serve themselves, but hot foods cool quickly and money and food may be wasted
Type the Question that corresponds to the displayed Answer.
incorrect
29.
Liquids that are too hot
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30.
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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