Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

basic foods final test > basic foods final test > Flashcards

basic foods final test Flashcards

1
Q

to put out a grease fire with a fire extinguisher, it has to be a ___ extinguisher

A

abc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what does a fire need to start?

A

fuel, heat, and oxygen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

should you put knifes in the sink?

A

no

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

where should you put chemicals?

A

away from food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what should you do if there is a spill on the floor?

A

clean it up right away

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

should you announce when you are moving with a hot pan or pot?

A

yes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what knife do you use to cut bread?

A

serrated knife

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

when washing your hands you must wash ___

A

under your fingernails

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

you should always keep knifes pointed ___ from the edge of the counter

A

away

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

can you use a towel to wash the dishes after washing the counter with it?

A

no

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

when taking something out of the oven, ___ on so you don’t burn yourself

A

put oven mitts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

you must ___ before you do anything in the kitchen

A

wash your hands

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what is it called when you have all your supplies in place?

A

mis en place

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

horseplay will result in a?

A

0

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

where do you store meat in the fridge?

A

the bottom

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

when filling a measuring cup up with brown sugar you should ___?

A

pack it

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

how do you prevent tripping in the kitchen?

A

don’t put anything on the floor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what is the easiest way to prevent a cooking fire?

A

be aware and stay by heat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

should you put water on a grease fire?

A

no

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what happens when you put water on a grease fire?

A

it will explode

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

___ quarts in a gallon

A

4

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

___ tsp in a tbsp

A

3

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

how many tbs in a cup?

A

16

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

what kind of sugar does pressing firmly into a dry measuring cup so it holds its shape?

A

brown sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

what tool should you use to measure 2/3 T.?

A

1 teaspoon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

what should you measure dry ingredients?

A

a dry measuring cup

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

1/8 cup = ?

A

2 tablespoons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

when measuring dry ingredients you have to level the excess of with a ___?

A

knife

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

what are the four most common sizes of measuring cups?

A

1/4 cup, 1/3 cup, 1/2 cup, 1 cup

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

2 tablespoons = ?

A

1/8 cup

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

four common measuring spoons are ___?

A

1/4 t, 1/2 t, 1 t, 1 T

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

5 T + 1 T = ?

A

7/8 cup

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

what should you do while measuring flour?

A

do not pack down

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

what can measuring spoons be used for?

A

liquid and dry ingredients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

what is the right way to measure liquid ingredients?

A

level surface and be at eye level

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

what is to place quickly into boiling water to loosen skin from tomatoes, vegetables, and fruit?

A

blanching

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

it has a wide blade between six and ten inches long and is used primarily for chopping -

A

chefs knife

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

to cut a vegetable so that it has a grooved edge, to shape into a grooved edge -

A

flute

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

to remove unwanted or inedible parts -

A

trim

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

to cut a long narrow opening without cutting all the way through the food -

A

slit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

to press fruits or vegetables through a fine sleeve -

A

puree

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

to remove the skin by rubbing it with a sharp edge of a knife -

A

scrape

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

to press food into a pulp or small pieces with an up and down motion or a fork, or potato masher -

A

mash

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

to cut or crush in a food chopper -

A

grind

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

to combine ingredients usually by stirring -

A

mix

46
Q

to fill food with another food -

A

stuff

47
Q

to mix food with a circular motion -

A

stir

48
Q

to even off in measuring with the aid of a metal spatula -

A

level

49
Q

to cut into small irregular pieces -

A

chop

50
Q

noodles can be called ___ when they are cooked but still firm -

A

al dente

51
Q

to make a mark in something with a knife or a razor blade -

A

scoring

52
Q

cutting into very thin strips -

A

julienne

53
Q

to put food into something and take it out quickly -

A

dip

54
Q

to liquify or melt into a liquid state -

A

dissolve

55
Q

what is the single most cause of foodborne illness?

A

poor hand washing

56
Q

what should be at the bottom of the fridge?

A

meat

57
Q

at what temperature does chicken have to be cooked?

A

165 degrees

58
Q

the maximum amount of time that food should be keeped between 70-140 degrees is ___?

A

2 hours

59
Q

danger zone is ___?

A

40 degrees

60
Q

meat like beef and pork should be cooked to a temperature of ___?

A

145 degrees

61
Q

rules for handling ready to eat foods are?

A

use a tongs or tool

62
Q

what temperature should ground burgers be cooked to?

A

160 degrees

63
Q

what is the most common foodborne illness?

A

salmonella

64
Q

what foods cause the most foodborne illness?

A

raw beef and raw foods

65
Q

a dented can can cause?

A

botulism

66
Q

can food symptoms come after a week from eating at the place?

A

yes it is possible

67
Q

quick breads can either be ___ or ___?

A

sweet or savory

68
Q

an underbaked cookie will be ___?

A

doughy or pale

69
Q

when scooping flour use a ___ to scoop so you don’t compress the flour

A

spoon

70
Q

quick breads should be able to rise with ___?

A

baking soda or baking powder

71
Q

you can tell if a quick bread is done if you poke it with a ___ and it comes out clean

A

tooth pick

72
Q

do cookies need baking powder/baking soda?

A

no

73
Q

pour batters are : ?

A

waffles, pancakes, popovers

74
Q

drop batters are : ?

A

muffins, loafs

75
Q

soft doughs are : ?

A

biscuits and scones

76
Q

3 types of leavning are : ?

A

physical, chemical. and biological

77
Q

soft cookies should be kept where?

A

airtight container with fruit or bread

78
Q

a cookie that is done will not leave a ___ ?

A

finger imprint

79
Q

where should you put one sheet of cookies in the oven?

A

in the middle

80
Q

dont put your ___ on the table

A

elbows

81
Q

do you cut all your steak at once?

A

no

82
Q

should you take a drink while you have food in your mouth?

A

no

83
Q

should you eat before the host does?

A

no, unless they say you can

84
Q

should you finish your food before everyone?

A

no

85
Q

how should you use your napkin?

A

placing it on your lap

86
Q

where should you put your purse or phone?

A

under table or put away

87
Q

should you always say please and thank you?

A

yes

88
Q

how do you eat a bread roll?

A

tear off bite size pieces at a time

89
Q

should you chew with your mouth open?

A

no

90
Q

is it acceptable to text while at dinner?

A

no

91
Q

is it normal to finish eating much sooner than others?

A

no

92
Q

when is it acceptable to start eating?

A

wait until several people are served and the host is there

93
Q

how should you use the silverware?

A

outside in

94
Q

what posture should you use while at dinner?

A

sit up straight, do not hunch over

95
Q

bread dough can be tested for doneness by ___ them on the bottom -

A

thumping

96
Q

what is it called when you cut the top of the bread?

A

scoring

97
Q

yeast breads can be divided into 2 categories which are -

A

lean and rich

98
Q

2 market forms of yeast are -

A

active and dry yeast

99
Q

___ by hand is a mixing method

A

kneading

100
Q

the process by which yeast converts sugar into alcohol and carbon dioxide is called -

A

fermentation

101
Q

how many stages does yeast bread have ?

A

10

102
Q

___ are left to capture wild yeasts from the air then ferment

A

sourdough starters

103
Q

do you need lettuce in all salads?

A

no

104
Q

name one of the four parts of a salad -

A

foundation, body, garnish, dressing

105
Q

name one of the salads -

A

vegetable, meat or poultry

106
Q

three kinds of emulsion are -

A

permanent, temporary, semi-permanant

107
Q

what are the categories of salad?

A

bound, tosed, and composed

108
Q

___ is when two normally unmixable liquids, such as oil and water, are mixed together

A

emulsion

109
Q

to cut into 1/4 inch cubes -

A

dice

110
Q

to chop or cut into very fine pieces -

A

mince

basic foods final test (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions