basic foods final test Flashcards
(110 cards)
1
Q
to put out a grease fire with a fire extinguisher, it has to be a ___ extinguisher
A
abc
2
Q
what does a fire need to start?
A
fuel, heat, and oxygen
3
Q
should you put knifes in the sink?
A
no
4
Q
where should you put chemicals?
A
away from food
5
Q
what should you do if there is a spill on the floor?
A
clean it up right away
6
Q
should you announce when you are moving with a hot pan or pot?
A
yes
7
Q
what knife do you use to cut bread?
A
serrated knife
8
Q
when washing your hands you must wash ___
A
under your fingernails
9
Q
you should always keep knifes pointed ___ from the edge of the counter
A
away
10
Q
can you use a towel to wash the dishes after washing the counter with it?
A
no
11
Q
when taking something out of the oven, ___ on so you don’t burn yourself
A
put oven mitts
12
Q
you must ___ before you do anything in the kitchen
A
wash your hands
13
Q
what is it called when you have all your supplies in place?
A
mis en place
14
Q
horseplay will result in a?
A
0
15
Q
where do you store meat in the fridge?
A
the bottom
16
Q
when filling a measuring cup up with brown sugar you should ___?
A
pack it
17
Q
how do you prevent tripping in the kitchen?
A
don’t put anything on the floor
18
Q
what is the easiest way to prevent a cooking fire?
A
be aware and stay by heat
19
Q
should you put water on a grease fire?
A
no
20
Q
what happens when you put water on a grease fire?
A
it will explode
21
Q
___ quarts in a gallon
A
4
22
Q
___ tsp in a tbsp
A
3
23
Q
how many tbs in a cup?
A
16
24
Q
what kind of sugar does pressing firmly into a dry measuring cup so it holds its shape?
A
brown sugar
25
what tool should you use to measure 2/3 T.?
1 teaspoon
26
what should you measure dry ingredients?
a dry measuring cup
27
1/8 cup = ?
2 tablespoons
28
when measuring dry ingredients you have to level the excess of with a ___?
knife
29
what are the four most common sizes of measuring cups?
1/4 cup, 1/3 cup, 1/2 cup, 1 cup
30
2 tablespoons = ?
1/8 cup
31
four common measuring spoons are ___?
1/4 t, 1/2 t, 1 t, 1 T
32
5 T + 1 T = ?
7/8 cup
33
what should you do while measuring flour?
do not pack down
34
what can measuring spoons be used for?
liquid and dry ingredients
35
what is the right way to measure liquid ingredients?
level surface and be at eye level
36
what is to place quickly into boiling water to loosen skin from tomatoes, vegetables, and fruit?
blanching
37
it has a wide blade between six and ten inches long and is used primarily for chopping -
chefs knife
38
to cut a vegetable so that it has a grooved edge, to shape into a grooved edge -
flute
39
to remove unwanted or inedible parts -
trim
40
to cut a long narrow opening without cutting all the way through the food -
slit
41
to press fruits or vegetables through a fine sleeve -
puree
42
to remove the skin by rubbing it with a sharp edge of a knife -
scrape
43
to press food into a pulp or small pieces with an up and down motion or a fork, or potato masher -
mash
44
to cut or crush in a food chopper -
grind
45
to combine ingredients usually by stirring -
mix
46
to fill food with another food -
stuff
47
to mix food with a circular motion -
stir
48
to even off in measuring with the aid of a metal spatula -
level
49
to cut into small irregular pieces -
chop
50
noodles can be called ___ when they are cooked but still firm -
al dente
51
to make a mark in something with a knife or a razor blade -
scoring
52
cutting into very thin strips -
julienne
53
to put food into something and take it out quickly -
dip
54
to liquify or melt into a liquid state -
dissolve
55
what is the single most cause of foodborne illness?
poor hand washing
56
what should be at the bottom of the fridge?
meat
57
at what temperature does chicken have to be cooked?
165 degrees
58
the maximum amount of time that food should be keeped between 70-140 degrees is ___?
2 hours
59
danger zone is ___?
40 degrees
60
meat like beef and pork should be cooked to a temperature of ___?
145 degrees
61
rules for handling ready to eat foods are?
use a tongs or tool
62
what temperature should ground burgers be cooked to?
160 degrees
63
what is the most common foodborne illness?
salmonella
64
what foods cause the most foodborne illness?
raw beef and raw foods
65
a dented can can cause?
botulism
66
can food symptoms come after a week from eating at the place?
yes it is possible
67
quick breads can either be ___ or ___?
sweet or savory
68
an underbaked cookie will be ___?
doughy or pale
69
when scooping flour use a ___ to scoop so you don't compress the flour
spoon
70
quick breads should be able to rise with ___?
baking soda or baking powder
71
you can tell if a quick bread is done if you poke it with a ___ and it comes out clean
tooth pick
72
do cookies need baking powder/baking soda?
no
73
pour batters are : ?
waffles, pancakes, popovers
74
drop batters are : ?
muffins, loafs
75
soft doughs are : ?
biscuits and scones
76
3 types of leavning are : ?
physical, chemical. and biological
77
soft cookies should be kept where?
airtight container with fruit or bread
78
a cookie that is done will not leave a ___ ?
finger imprint
79
where should you put one sheet of cookies in the oven?
in the middle
80
dont put your ___ on the table
elbows
81
do you cut all your steak at once?
no
82
should you take a drink while you have food in your mouth?
no
83
should you eat before the host does?
no, unless they say you can
84
should you finish your food before everyone?
no
85
how should you use your napkin?
placing it on your lap
86
where should you put your purse or phone?
under table or put away
87
should you always say please and thank you?
yes
88
how do you eat a bread roll?
tear off bite size pieces at a time
89
should you chew with your mouth open?
no
90
is it acceptable to text while at dinner?
no
91
is it normal to finish eating much sooner than others?
no
92
when is it acceptable to start eating?
wait until several people are served and the host is there
93
how should you use the silverware?
outside in
94
what posture should you use while at dinner?
sit up straight, do not hunch over
95
bread dough can be tested for doneness by ___ them on the bottom -
thumping
96
what is it called when you cut the top of the bread?
scoring
97
yeast breads can be divided into 2 categories which are -
lean and rich
98
2 market forms of yeast are -
active and dry yeast
99
___ by hand is a mixing method
kneading
100
the process by which yeast converts sugar into alcohol and carbon dioxide is called -
fermentation
101
how many stages does yeast bread have ?
10
102
___ are left to capture wild yeasts from the air then ferment
sourdough starters
103
do you need lettuce in all salads?
no
104
name one of the four parts of a salad -
foundation, body, garnish, dressing
105
name one of the salads -
vegetable, meat or poultry
106
three kinds of emulsion are -
permanent, temporary, semi-permanant
107
what are the categories of salad?
bound, tosed, and composed
108
___ is when two normally unmixable liquids, such as oil and water, are mixed together
emulsion
109
to cut into 1/4 inch cubes -
dice
110
to chop or cut into very fine pieces -
mince
