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