9

Question 1

Tie long hair back

Answer 1

9

Question 2

Wipe up spills immediately

Answer 2

9

Question 3

Keep cupboard doors and drawers closed when not in use

Answer 3

9

Question 4

Use oven gloves to hold hot dishes

Answer 4

9

Question 5

wash and dry sharp knife separately

Answer 5

9

Question 6

Lyft pot lid far side first to avoid steam burns

Answer 6

9

Question 7

One thing at a time

Answer 7

9

Question 8

Remove jewellery before cooking so that it doesn’t carry bacteria or get ruined

Answer 8

9

Question 9

Until the stove top cools before cleaning it

Answer 9

9

Question 10

Change racks in oven before preheating it to avoid burns

Answer 10

9

Question 11

What sizes do you liquid measuring cup to come in

Answer 11

Find start a 50 Ml and moves up every 25 ml
Etc 50 75 100
Goes up to 250(most)

Question 12

Dry measuring cups

Answer 12

Full measure at rim
Three sizes, 50, 125, 250

Level off with straight edge

Question 13

Measuring spoons

Answer 13

liquid and dry ingredients
25 males and less, one, two, five, 15, 25

Overfill and level off with straight edge
when measuring liquids do not hold measuring spoons over mixing bowl

Question 14

Measuring fat

Answer 14

To measure 125 mills of fat, please 125 in cold water and liquid measuring cupadd margarine pieces into water level rises to 250 then pour out liquid

Question 15

Dishes

Answer 15

Dirty dishes with rubber spatula into garbage

Don’t put solid food into dishwashing water

Starchy foods should be soaked in Coldwater

Question 16

French toast

Answer 16

Do not let bread soak

Covered completely

Whisk eggs

Low heat

Don’t put down on the bread

Question 17

Pancakes

Answer 17

Golden brown

Around same size

Light and fluffy

Stir until moist ingredients are softened don’t over stir

Medium heat

Do not press down on pancake it will take air out

Question 18

Muffin method

Answer 18

Sift dry ingredients together in a bowl

Make a well is the dry ingredients

In another bowl mix liquid ingredients poor liquids into the well and stir just until dry ingredients are moisten the batter will be lumpy

Question 19

Frying

Answer 19

Cook on stove top in fry pan on medium stirring constantly

Question 20

Chopped

Answer 20

To cut into smaller pieces

Question 21

Grated

Answer 21

Rob food up and down on a greater making short skinny strips

Question 22

Shredded

Answer 22

Short or long skinny strip

Question 23

Minced

Answer 23

Cut into very small pieces about the size of a candy nerd

Question 24

Sauté

Answer 24

Lightly frying in fat on medium usually to make onions trans parent

Question 25

Boil

Answer 25

Rolling the fast bubbling… Rapid

Question 26

Simmer

Answer 26

Slow bubbling, slow boil

Question 27

Eggs

Answer 27

Main nutrients in eggs are protein, iron, B vitamins Store eggs in the refrigerator keep eggs in the carton when storing store with a large end up keep away from strong smelling food such as onions or garlic or smoked foods Eggs hate high heat

Question 28

Pasta

Answer 28

Pasta expands 3 to 4 times Use at least 3 to 4 times water to noodles so that the noodles have a place to expand Have water at a rolling boil and keep the water in high throughout the cooking process add noodles after the water has begun to boil stir mediately to keep it from sticking to the bottom after that noodles can be stirred occasionally Noodles should be L Dante meaning tender but firm

Question 29

White sauce

Answer 29

When milk has been added to the roux ( cooked fat and flour) stir constantly until sauce boils If you stop stirring the flour will form lumps Wait until boiled to add cheese, this way the cheese will melt right into sauce

Question 30

Stirfry

Answer 30

Stir constantly Cut thinly Thickening sauce: Ad thickening agent to liquid and stir to make smooth Gradually add thickening agent and liquid to hot mixture while stirring Stir constantly until mixture thickens after cook for extra 30sec to get rid of raw starch taste

Question 31

Canadas food guide

Answer 31

Four food groups: Vegetables and fruit Grain products Milk and alternatives Meat and alternatives 2 Guidelines for eating oils and fats: Limit butter, hard margarine lard and shortening Use vegetables oils, canola, olive and soybean LIMITED FOODS: Cakes, pastries, chocolate, candies, cookies, muffins, frozen dessert, potato chips, nachos, salty snacks, alcohol, fruit flavoured drinks, soft drinks etc.

Question 32

Canada food guide x 2

Answer 32

Six benefits to eating well and being active: Better overall health, lower risk of disease, a healthy body weight, feeling and looking better, more energy, stronger muscles and bones