FINALS SEMESTER 1 Flashcards
(88 cards)
1
Q
what does CTE stand for
A
Career Technical Education
2
Q
what does FCS stand for
A
Family Consumer Science
3
Q
our foods class is
A
a pathway onto hospitality service
4
Q
what does the unit price sticker on a store shelf label tell you
A
price per pound or ounce
5
Q
what is the highest grade of meat
A
prime
6
Q
how quickly should you use leftovers for optimal health
A
48 hours/ 2 days
7
Q
what is highest grade of eggs
A
AA
8
Q
poultry is a good source of _____ iron, thiamin, riboflavin, and niacin
A
phosphorus
9
Q
when buying poultry, beware of pale, dry, frosty areas that indicate ___
A
freezer burn
10
Q
ducks and geese have ___ meat
A
all dark
11
Q
what is the best quality of poultry
A
grade A
12
Q
what is the most common poultry grade in the grocery
A
grade A
13
Q
what is common in poultry
A
salmonella
14
Q
how do you prevent salmonella in poultry
A
cook until the temperature reaches 180 degrees
15
Q
what are the 3 stages of cheesemaking
A
producing curd
concentrating curd
ripening curd
16
Q
list the 4 types of cheeses
A
hard cheese, soft cheese, semi soft cheese, processed cheese
17
Q
list 9 cheese families
A
cheddar, blue veined, dutch, fresh uncured, parmesan, provolone, surface-ripened, swiss, whey
18
Q
if bread gets stuck in a toaster, how do you remove it
A
unplug, handle of a wooden spoon
19
Q
what are herbs
A
leafy part of the plant
20
Q
what are robust herbs
A
herbs with tough stems
21
Q
list 1 robust herb
A
rosemary
22
Q
what are tender herbs
A
herbs with soft stems
23
Q
list 1 tender herb
A
basil or dill
24
Q
how do you substitute fresh herbs when the recipe calls for dried
A
use 3 times the amount
25
how do you bring out the flavor in dried herbs
pinch or rub between fingers
26
where do spices come from
bark or root of tree
27
2 forms of spices
whole, ground
28
what is the most expensive spice in the world
saffron
29
which plant does the most expensive spice come from
purple crocus
30
list 3 types of salt
table salt, kosher salt, sea salt
31
why is it important to have the water be the right temperature when you mix yeast in
if it is too hot: it will kill the yeast
if it is too cold, the yeast won't activate
should be lukewarm
32
name 2 types of flour for making bread
rye flour, all purpose flour
33
how can you tell if you have kneaded the bread long enough
when you make an indentation it stays
34
list the 5 basic food groups
```
citrus
tree fruits
berries
melons
tropical
```
35
the color in veggies
pigment
36
list 3 things to look out for in fast food
saturated fat
trans fat
sodium
37
when percentage of american men are overweight or obese
71%
38
what percentage of american women are overweight or obese
62%
39
list 2 diseases that excessive body weight can lead to
heart disease, type 1 diabetes
40
how many teaspoons of sugar are in a can of soda
10
41
boys drink an average of ___ cans of soda daily
3
42
girls drink an average of ___ cans of soda daily
2
43
what is high fructose corn syrup
sweetener from corn that is cheaper and sweeter than sugar
44
what are the recommended daily servings or milk/ dairy
3 cups
45
what is the farm to table concept
the distance food travels from where it's grown to where it is eaten. it is reducing this distance
46
what is the safe internal temperature for cooked non-ground beef
145
47
what is the yield of the recipe
of serving the recipe makes
48
how big is a dash, pinch, or speck
smaller than 1/8 of a teaspoon
49
baking is like a ____ the _____ is the formula, and the ____ are the chemicals
science , recipe , ingredients
50
4 different types of cookies
bar cookies, rolled cookies, refrigerated cookie, drop cookies
51
what makes quick breads rise so quickly
baking soda, baking powder
52
vegetable peeler
used for peeling veggies and for zest of lemon and life
53
rubber spatula
used for mixing, scraping sides of bowl and folding ingredients
54
dry measuring cups
used for measuring dry ingredients
55
rolling pin
used for rolling out dough and to flatten things
56
slotted spoon
great for draining solids for liquids, and used in serving lines
57
wire whisk
used for mixing and getting out lumps
58
pastry blender
used for mixing dry ingredients with the fat
59
ladle
used for serving liquids
60
chef's knife
universal blade for cutting things
61
measuring spoons
used for measuring small quantities of liquid or dry
62
5 important things for good nutrition for teens
```
follow my plate
more lean protein
more fruits and veggies
be more active
choose drinks wisely
```
63
what determines the color of the egg
feather and earlobes
64
how and where should eggs be stored
refrigerator near the back and in original carton
65
how can you prevent salmonella
wash hands before and after handling eggs
store eggs in fridge
cook thoroughly
reduce cross-contamination
66
what temperature should the griddle be to prepare an omelet
275 to 300
67
differences in egg bakes
quiche- baked in a pie crust
strata- has crouton on bottom (bread)
frittata- base is potatoes
68
what does FATS stand for
F- find nutritional values
A- add high fiber foods, avoid high fat and sugar foods
T- take time to exercise
S- substitute new habits
69
what does PLAN stand for
P- pinpoint risky situations
L- list alternative
A- apply alternatives
N- New habit
70
13 super foods
```
avocado,
broccoli,
black beans,
blueberries,
cantaloupe,
dark chocolate
onion
oats
spinach
salmon
sweet potatoes
tomatoes
yogurt
```
71
list 5 kitchen hazards
poisoning, falls, electrical shocks, burns, cuts
72
what does PASS stand for
P-pull the pin
A- aim at base of the fire
S- squeeze the lever
S- sweep back and forth
73
list 5 steps of hand washing
1. wet hands and arms
2. apply soap
3. scrub hands and arms
4. rinse hands and arms
5. dry hands and arms
74
after handling raw meat or poultry, always _____
wash your hands in hot soapy water for 20 secs
75
what is the correct way to extinguish a grease fire
put a lid on it or use baking soda and flour
76
why is it important to use separate cutting boards for meat and vegetables
avoid cross contamination
77
a food bourne ilness is
illness caused by contamination of food by virus or bacteria
78
3 common food borne illnesses
salmonella
e. coli
staph
79
4 important safety rules
clean
cook
separate
chill
80
primary materials used for cutting boards
wood and plastic
81
what is the claw
knife closer to knuckles than finger tips to keep blade for cutting you
82
what is a rough chop
chop that cuts pieces in undefined size
83
what types of food would you use serated knife to cut
food with soft inside and a hard outside
84
daily serving size for fruits
2 cups
85
daily serving size for vegetables
3 cups
86
daily serving size for proteins
6 ounces
87
daily serving size for grains
6 ounces
88
daily service size for dairy
3 cups
