food basics 10 unit test

Question 1

danger zone

Answer 1

40 F - 140F

Question 2

chopped

Answer 2

to cut into smaller pieces

Question 3

shredded

Answer 3

cut into long skinny strips

Question 4

grated

Answer 4

rub food up and down a grater making short skinny strips

Question 5

when frying on a stovetop what temp should u use

Answer 5

medium heat

to allow beef to cook all the way through without burning

Question 6

when frying on a stovetop why is it important to stir constantly

Answer 6

to keep meat from sticking and burning and to get even cooking

Question 7

why should fat be drained before adding spices

Answer 7

so the spices aren’t drained away

Question 8

how can a sloppy joe b made sloppier

Answer 8

increase ketchup and water in a 2:1 ratio

Question 9

4 ways to prevent burning when frying

Answer 9

stir constantly 
keep on low medium heat
add fat if needed 
don’t leave it
don’t overcook

Question 10

5 ways to operate and electric frypan safely

Answer 10

plug into machine then the wall
don’t touch when hot 
don’t emerse in water
don’t handle with wet hands
don’t use metal on a non stick pan

Question 11

similarities and differences between microwave and frying to brown

Answer 11

both r fast and easy
frypan browns and crisps and microwave does not
frypan u must stay with it microwave you do not

Question 12

how to have a excellent meatball when microwave browning

Answer 12

check it often
stir it
don’t overcook

Question 13

how to insure that a sauce will not be lumpy

Answer 13

mix the thickening agent with liquid and stir to make smooth

add the thickening agent gradually to hot mixture, stirring

stir CONSTANTLY until mixture thickens (boils)

Question 14

stovetop frying

Answer 14

meat is cooked in a frypan on medium heat, stirring constantly

ADV quick and easy- great browning and crisping

DISADV have to stay with it, not great for large amounts

Question 15

electric frypan

Answer 15

same as the stovetop but using an electric frypan

ADV AND DISADV same as stovetop but in a electric frypan

Question 16

microwave oven

Answer 16

cook on high, checking often, stirring often until done

ADV very quick and easy, don’t have to stay with it

DISADV doesn’t brown and crisp the meat not good for large amounts

Question 17

conventional oven

Answer 17

cook on high 400 F for 20-25 min, turning once or twice

ADV great browning and crisping, don’t have to stay with it as much GREAT for large amounts

DISADV takes a long time

Question 18

why is dough kneaded

Answer 18

to build structure and elasticity

Question 19

what is gluten

Answer 19

protein in flour ex wheat rye barly some oats

Question 20

how is gluten developed in a yeast bread

Answer 20

by kneading the dough

Question 21

why is pizza cooked at such high temps

Answer 21

to keep the dough from getting soggy

Question 22

what is the purpose of yeast in a dough

Answer 22

to make the dough rise

Question 23

what is the reason to allow the dough to rise if there is time

Answer 23

to get a lighter textured dough

Question 24

food groups

Answer 24

milk products
meats and alternatives
grain products
vegetables and fruits

Question 25

how many milk products should a teenager have each day

Answer 25

3-4

Question 26

how much bread would give u half a serving of grain products

Answer 26

3 pieces