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foods > FINALS SEMESTER 1 > Flashcards

FINALS SEMESTER 1 Flashcards

1
Q

what does CTE stand for

A

Career Technical Education

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2
Q

what does FCS stand for

A

Family Consumer Science

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3
Q

our foods class is

A

a pathway onto hospitality service

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4
Q

what does the unit price sticker on a store shelf label tell you

A

price per pound or ounce

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5
Q

what is the highest grade of meat

A

prime

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6
Q

how quickly should you use leftovers for optimal health

A

48 hours/ 2 days

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7
Q

what is highest grade of eggs

A

AA

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8
Q

poultry is a good source of _____ iron, thiamin, riboflavin, and niacin

A

phosphorus

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9
Q

when buying poultry, beware of pale, dry, frosty areas that indicate ___

A

freezer burn

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10
Q

ducks and geese have ___ meat

A

all dark

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11
Q

what is the best quality of poultry

A

grade A

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12
Q

what is the most common poultry grade in the grocery

A

grade A

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13
Q

what is common in poultry

A

salmonella

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14
Q

how do you prevent salmonella in poultry

A

cook until the temperature reaches 180 degrees

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15
Q

what are the 3 stages of cheesemaking

A

producing curd
concentrating curd
ripening curd

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16
Q

list the 4 types of cheeses

A

hard cheese, soft cheese, semi soft cheese, processed cheese

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17
Q

list 9 cheese families

A 
cheddar,
 blue veined,
 dutch,
 fresh uncured,
 parmesan,
 provolone, 
surface-ripened, 
swiss,
 whey
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18
Q

if bread gets stuck in a toaster, how do you remove it

A

unplug, handle of a wooden spoon

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19
Q

what are herbs

A

leafy part of the plant

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20
Q

what are robust herbs

A

herbs with tough stems

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21
Q

list 1 robust herb

A

rosemary

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22
Q

what are tender herbs

A

herbs with soft stems

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23
Q

list 1 tender herb

A

basil or dill

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24
Q

how do you substitute fresh herbs when the recipe calls for dried

A

use 3 times the amount

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25
Q

how do you bring out the flavor in dried herbs

A

pinch or rub between fingers

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26
Q

where do spices come from

A

bark or root of tree

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27
Q

2 forms of spices

A

whole, ground

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28
Q

what is the most expensive spice in the world

A

saffron

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29
Q

which plant does the most expensive spice come from

A

purple crocus

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30
Q

list 3 types of salt

A

table salt, kosher salt, sea salt

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31
Q

why is it important to have the water be the right temperature when you mix yeast in

A

if it is too hot: it will kill the yeast
if it is too cold, the yeast won’t activate

should be lukewarm

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32
Q

name 2 types of flour for making bread

A

rye flour, all purpose flour

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33
Q

how can you tell if you have kneaded the bread long enough

A

when you make an indentation it stays

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34
Q

list the 5 basic food groups

A 
citrus
tree fruits
berries
melons
tropical
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35
Q

the color in veggies

A

pigment

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36
Q

list 3 things to look out for in fast food

A

saturated fat
trans fat
sodium

37
Q

when percentage of american men are overweight or obese

A

71%

38
Q

what percentage of american women are overweight or obese

A

62%

39
Q

list 2 diseases that excessive body weight can lead to

A

heart disease, type 1 diabetes

40
Q

how many teaspoons of sugar are in a can of soda

A

10

41
Q

boys drink an average of ___ cans of soda daily

A

3

42
Q

girls drink an average of ___ cans of soda daily

A

2

43
Q

what is high fructose corn syrup

A

sweetener from corn that is cheaper and sweeter than sugar

44
Q

what are the recommended daily servings or milk/ dairy

A

3 cups

45
Q

what is the farm to table concept

A

the distance food travels from where it’s grown to where it is eaten. it is reducing this distance

46
Q

what is the safe internal temperature for cooked non-ground beef

A

145

47
Q

what is the yield of the recipe

A

of serving the recipe makes

48
Q

how big is a dash, pinch, or speck

A

smaller than 1/8 of a teaspoon

49
Q

baking is like a ____ the _____ is the formula, and the ____ are the chemicals

A

science , recipe , ingredients

50
Q

4 different types of cookies

A

bar cookies, rolled cookies, refrigerated cookie, drop cookies

51
Q

what makes quick breads rise so quickly

A

baking soda, baking powder

52
Q

vegetable peeler

A

used for peeling veggies and for zest of lemon and life

53
Q

rubber spatula

A

used for mixing, scraping sides of bowl and folding ingredients

54
Q

dry measuring cups

A

used for measuring dry ingredients

55
Q

rolling pin

A

used for rolling out dough and to flatten things

56
Q

slotted spoon

A

great for draining solids for liquids, and used in serving lines

57
Q

wire whisk

A

used for mixing and getting out lumps

58
Q

pastry blender

A

used for mixing dry ingredients with the fat

59
Q

ladle

A

used for serving liquids

60
Q

chef’s knife

A

universal blade for cutting things

61
Q

measuring spoons

A

used for measuring small quantities of liquid or dry

62
Q

5 important things for good nutrition for teens

A 
follow my plate
more lean protein
more fruits and veggies
be more active
choose drinks wisely
63
Q

what determines the color of the egg

A

feather and earlobes

64
Q

how and where should eggs be stored

A

refrigerator near the back and in original carton

65
Q

how can you prevent salmonella

A

wash hands before and after handling eggs
store eggs in fridge
cook thoroughly
reduce cross-contamination

66
Q

what temperature should the griddle be to prepare an omelet

A

275 to 300

67
Q

differences in egg bakes

A

quiche- baked in a pie crust
strata- has crouton on bottom (bread)
frittata- base is potatoes

68
Q

what does FATS stand for

A

F- find nutritional values
A- add high fiber foods, avoid high fat and sugar foods
T- take time to exercise
S- substitute new habits

69
Q

what does PLAN stand for

A

P- pinpoint risky situations
L- list alternative
A- apply alternatives
N- New habit

70
Q

13 super foods

A 
avocado, 
broccoli, 
black beans, 
blueberries,
cantaloupe, 
dark chocolate
onion
oats
spinach
salmon
sweet potatoes
tomatoes
yogurt
71
Q

list 5 kitchen hazards

A

poisoning, falls, electrical shocks, burns, cuts

72
Q

what does PASS stand for

A

P-pull the pin
A- aim at base of the fire
S- squeeze the lever
S- sweep back and forth

73
Q

list 5 steps of hand washing

A
  1. wet hands and arms
  2. apply soap
  3. scrub hands and arms
  4. rinse hands and arms
  5. dry hands and arms
74
Q

after handling raw meat or poultry, always _____

A

wash your hands in hot soapy water for 20 secs

75
Q

what is the correct way to extinguish a grease fire

A

put a lid on it or use baking soda and flour

76
Q

why is it important to use separate cutting boards for meat and vegetables

A

avoid cross contamination

77
Q

a food bourne ilness is

A

illness caused by contamination of food by virus or bacteria

78
Q

3 common food borne illnesses

A

salmonella
e. coli
staph

79
Q

4 important safety rules

A

clean
cook
separate
chill

80
Q

primary materials used for cutting boards

A

wood and plastic

81
Q

what is the claw

A

knife closer to knuckles than finger tips to keep blade for cutting you

82
Q

what is a rough chop

A

chop that cuts pieces in undefined size

83
Q

what types of food would you use serated knife to cut

A

food with soft inside and a hard outside

84
Q

daily serving size for fruits

A

2 cups

85
Q

daily serving size for vegetables

A

3 cups

86
Q

daily serving size for proteins

A

6 ounces

87
Q

daily serving size for grains

A

6 ounces

88
Q

daily service size for dairy

A

3 cups

foods (9 decks)

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