facs

Question 1

temperature danger zone

Answer 1

40-140

Question 2

guidelines for cooling food before storing it

Answer 2

within two hours food should be cooled from cooking temp (135 deg-70 deg)

Question 3

cooking methods

Answer 3

boiling, steaming, roasting, saute

Question 4

which food group is popcorn, rice, and crackers?

Answer 4

carbohydrates

Question 5

main source of energy

Answer 5

carbohydrates

Question 6

what is found in whole grains, fruits, and vegetables that aids in healthy digestion?

Answer 6

vitamins

Question 7

daily intake to meet sufficient nutrient needs of nearly all healthy individuals

Answer 7

recommended daily allowance

Question 8

what does protein provide?

Answer 8

regulates body, builds and repairs tissues

Question 9

how much of your plate should be fruits and vegetables?

Answer 9

50%

Question 10

6 essential nutrients

Answer 10

proteins, carbohydrates, fats, vitamins, minerals, water

Question 11

example of nutrient deficiency

Answer 11

scurvy

Question 12

example of good food source of protein

Answer 12

fish and seafood

Question 13

standard measuring spoons

Answer 13

1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp

Question 14

standard measuring cups

Answer 14

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

Question 15

what fats are solid at room temp and should be enjoyed in moderation?

Answer 15

saturated fats

Question 16

how long should you wash your hands for?

Answer 16

20 seconds

Question 17

define roast and give an example

Answer 17

dry heat used on all sides, potatoes

Question 18

define saute and give an example

Answer 18

to fry foods in small amounts of fat, onions

Question 19

what is the difference between a rolling boil and a simmer?

Answer 19

rolling boil - vigorous, bubbling boil with more action and more heat
simmer - gently bubbling liquid with less heat

Question 20

functions of fats in baking

Answer 20

gives tenderness and flavor

Question 21

functions of flour in baking

Answer 21

provides structure

Question 22

what common vitamin is found in cantaloupe, orange carrots, and sweet potatoes?

Answer 22

vitamin c

Question 23

name the 5 parts of a recipe

Answer 23

yield, ingredients and amounts, directions, equipment, time and temp

Question 24

for which group of people does foodborne illness pose the greatest health risk?

Answer 24

people with weaker immune systems, pregnant women, older people

Question 25

1/4 cup is equal to how many tablespoons?

Answer 25

4

Question 26

how many tablespoons are in a teaspoon?

Answer 26

0.3_

Question 27

what is the abbreviation for tablespoon?

Answer 27

tbsp

Question 28

substitution for buttermilk

Answer 28

white vinegar

Question 29

what does a grain need to be considered a whole grain?

Answer 29

bran, germ, and endosperm

Question 30

the endosperm is high in carbohydrates and

Answer 30

protein/vitamins

Question 31

example of whole grain product

Answer 31

oatmeal

Question 32

main causes of foodborne illness

Answer 32

contaminated food and beverages

Question 33

example of food being contaminated with a non-food item

Answer 33

a piece of broken glass in salad

Question 34

cereal products use this to replace lost nutrients

Answer 34

food enrichment

Question 35

examples of helping avoid cross contamination

Answer 35

wash hands and surfaces, keep raw food ready to eat, use seperate cutting boards

Question 36

how much of your grains should be whole?

Answer 36

50%

Question 37

how many fluid ounces are in 1 cup?

Answer 37

8

Question 38

noodles are pasta that have been made with

Answer 38

water

Question 39

where do you store whole grain products?

Answer 39

dry pantry

Question 40

where do i store fresh pasta?

Answer 40

freezer

Question 41

what is the ratio of water to pasta?

Answer 41

4 quarts of water/1 pound of pasta

Question 42

al dente

Answer 42

cooked so as to be still firm when bitten

Question 43

quinoa is a _______ _________ because it has all the essential amino acids

Answer 43

complete protein

Question 44

how many pints are in a quart?

Answer 44

2

Question 45

eggs provide all the following except what to baked products?

Answer 45

vitamin c

Question 46

stems we eat

Answer 46

potatoes and ginger

Question 47

for this leavening agent to work , you must use acid

Answer 47

baking soda

Question 48

leaves we eat

Answer 48

cabbage and lettuce

Question 49

how many quarts are in a gallon?

Answer 49

4

Question 50

which knife is the most versatile?

Answer 50

chefs knife

Question 51

flowers we eat

Answer 51

citrus and clover

Question 52

what is the difference between baking powder and baking soda?

Answer 52

baking soda - pure sodium bicarbonate baking powder - also contains acid

Question 53

example of nutrient deficiency and the vitamin/mineral that causes it

Answer 53

calcium causes osteoporosis

Question 54

used to cut something soft

Answer 54

serrated knife

Question 55

properly stacked fridge

Answer 55

ready to eat food - whole meat - ground meat - poultry

Question 56

tenderizing agent

Answer 56

sugar

Question 57

cooking method that retains the most nutrients

Answer 57

roasting and steaming

Question 58

purpose of vegetable soup lap

Answer 58

to learn to cut and make a roux

Question 59

purpose or cooking methods lab

Answer 59

to practice basic methods with nutritious vegetables

Question 60

what sugar do you pack into the cup?

Answer 60

brown sugar

Question 61

purpose of quesadilla lab

Answer 61

use all food groups and learn to make an egg

Question 62

how do you lift a hot lid

Answer 62

use pot holder and lift straight up

Question 63

most dangerous knife

Answer 63

serrated knife

Question 64

how do you store cleaning products?

Answer 64

cool, dry places with lots of ventilation

Question 65

knife for small cuts and jobs

Answer 65

parring knife

Question 66

define slice

Answer 66

to cut across in thin pieces

Question 67

define mince

Answer 67

to cut or grind into very small pieces

Question 68

how to hold chefs knife

Answer 68

pinch grip

Question 69

food borne illness associated with eggs and chicken

Answer 69

salmonella

Question 70

foodborne illness associated with deli meat, soft cheeses and is most dangerous for pregnant women

Answer 70

listeria

Question 71

to reduce amount of fat, eggs can be substituted for

Answer 71

applesauce, banana, and avocado

Question 72

why do you not use butter and extra virgin olive oil for a saute?

Answer 72

smoke point is lower than typical frying temps

Question 73

how do i measure liquid?

Answer 73

quarts, pints, cups, and gallons