Final Flashcards
(83 cards)
1
Q
What year was the National FFA founded?
A
1928
2
Q
Where is the National Convention held every year?
A
Indianapolis IN
3
Q
What role does the president play?
A
leads the meetings
4
Q
What role does the vice president play?
A
works close with the president and advisor
5
Q
What role does the student advisor play?
A
advisor for the greenhands
6
Q
What role does the secretary play?
A
prepare agenda for each chapter meeting
7
Q
What role does the treasurer play?
A
receive record and deposit FFA funds
8
Q
What role does the reporter play?
A
plan public information to share on the media
9
Q
What role does the advisor play?
A
supervises chapter activites
10
Q
Which station marker is the president stationed by?
A
rising sun
11
Q
Which station marker is the vice president stationed by?
A
plow
12
Q
Which station marker is the secretary stationed by?
A
ear of corn
13
Q
Which station marker is the treasurer stationed by?
A
emblem of George Washington
14
Q
Which station marker is the reporter stationed by?
A
flag
15
Q
Which station marker is the sentinel stationed by?
A
door
16
Q
Which station marker is the advisor stationed by?
A
owl
17
Q
What are the official colors of the FFA?
A
national blue and corn gold
18
Q
What items of clothing are a part of Official Dress?
A
the FFA Jacket with pants/skirts
19
Q
What section, district, and state is Tri-Valley a part of?
A
District 2, Section 9 in Illinois
20
Q
What does CDE stand for?
A
Career Development Event
21
Q
What does the cross section of the ear of corn represent?
A
unity
22
Q
What does the eagle represent?
A
freedom and the ability to explore
23
Q
What does the owl represent?
A
wisdom
24
Q
What does the plow represent?
A
labor and tillage of the soil
25
What does the rising sun represent?
progress and promise
26
Which TV FFA member is the president?
Joey Brown
27
Which TV FFA member is the vice president?
Zoey McCartney
28
Which TV FFA member is the student advisor?
Maeli Benjamin
29
Which TV FFA member is the secretary?
Loghan Sutton
30
Which TV FFA member is the treasurer?
John Bierman
31
Which TV FFA member is the reporter?
Hannah Rawson
32
Which TV member is the advisor?
Mrs. Davis, Mrs. Myers, and Mr. Nig
33
A discipline concerned with all technical aspects of food, beginning with harvesting and ending with its cooking and consumption
food science
34
the causes, prevention, and communication dealing with food-borne illnesses
food safety
35
the causes and prevention of quality degradation
food preservation
36
the industrial processes used to manufacture food
food engineering
37
the invention of new food products
product development
38
the study of how food is perceived by the consumers’ senses
sensory analysis
39
the molecular composition of food and the involvement of these molecules in chemical reactions
food chemistry
40
the study of how packaging is used to preserve food after it has been processed and contain it through distribution
food packaging
41
writing about food, researching food issues
food journalism
42
ethics and guidelines related to food production, packaging, and consumer safety
food law
43
What are the five senses used in food science?
sight, taste, smell, hearing, and touch
44
What is a taste threshold?
the concentration required for substance identification
45
How do smell and taste work together to form flavors?
the aroma of a food impacts how that food will taste
46
Why is it important to read the entire recipe before beginning the process?
to make sure you have everything you need to use before starting
47
Are sharp knives safer to use than dull knives?
yes
48
How many teaspoons can be combined to make a tablespoon?
3 teaspoons
49
How do we properly measure commonly used ingredients like flour and brown sugar?
by putting the amount you need in a measuring cup and then leveling it off
50
What abbreviations are commonly used in recipes and measurements?
T/Tbsp, t/tsp, C, Lb, pkg, gal, bu, qt, etc
51
How much of the US grain crop is destroyed by insects?
as much as 10%
52
What does it mean for something to be contaminated?
when something is added that isn’t normally found in that food
53
What are the three types of contaminants in food safety?
physical, chemical, and microbial
54
Which term is used to describe something harmful in low concentrations?
toxic
55
What visual characteristics are proof of spoilage in food?
discoloration, fuzzy growth, foaming/gas bubbles, cloudy appearance, etc
56
What is the definition of an outbreak of a food borne illness?
when 2 or more people are known to get sick from eating the same food
57
Why should pregnant women be extra careful when consuming foods like deli meats and unpasteurized foods?
those foods can cause listeria which is dangerous for newborns and it can cause miscarriages
58
What range of temperatures is considered the “Danger Zone”?
41-135 degrees
59
What is the role of the following governmental agencies when it comes to food safety (USDA, EPA, FDA)?
they inspect and monitor the food supply to protect consumers from contaminants
60
What is the proper way to thaw frozen foods?
by putting it in the fridge, in cold water, or in the microwave
61
What are the ingredients in baking bread?
flour, yeast, salt, and water
62
the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, which typically includes the effervescence and the giving off of heat
fermentation
63
What is the most popular and widely known leavening agent?
yeast
64
What does yeast produce when combined with water, starches, and sugars?
carbon dioxide
65
What is the appropriate temperature for water when activating yeast?
it needs to be a warm temperature at about 110 degrees
66
To check if yeast is alive and active, you can test it. What is this called?
proofing
67
What qualities does gluten give to dough?
softness and strength
68
When the crust of bread changes in color, what is that called?
dextrinization
69
Why was it important to mix the bag of bread starter during the Amish Friendship Bread making process?
it allowed the substances to stay combined and keep the reaction consistent
70
Why was it important to “feed” the Amish Friendship Bread?
it gave it the nutrients to react with
71
What were the ingredients in the pasta we made in class?
flour, olive oil, salt, and an egg
72
Describe how to properly knead bread or pasta dough
it should be folded over itself multiple times until it is a good consistency
73
Why is kneading dough important in bread making?
it develops the gluten in the dough so it will stretch and expand
74
What is the purpose of food preservation?
to stop or greatly slow down spoilage to prevent food borne illness and extend shelf life
75
What activities need to take place in order to preserve food (moisture, pH, temperature)?
temperature needs to go way up or way down, pH way down, or moisture way down
76
How does dehydration impact food preservation?
it removes the moisture, therefore stopping microbial growth and not changing the taste or characteristics of the food
77
How does pickling impact food preservation?
uses the fermentation process with salt or being placed in natural acids to slow microbial growth
78
How does canning impact food preservation?
packaging a food to keep the microbes out of a food
79
How does freezing impact food preservation?
using temperatures below 32 degrees to completely stop microbial activity
80
How does heating impact food preservation?
using heat to kill microbes with conduction, convection, and radiation
81
How does fermentation impact food preservation?
it is the breakdown of carbohydrates by certain yeasts or bacteria in the presence of air or without (aerobic/anaerobic) to increase shelf life
82
Which method of heating used in food preservation is the act of heating food through direct contact (ex: boiling water in a stockpot)?
conduction
83
What are common signs of food spoilage?
Off odor, discoloration, slimy feel, fuzzy areas, etc
