Foods Final State Test Review

Question 1

Chop

Answer 1

To cut into small pieces

Question 2

Cream

Answer 2

To work sugar and fat together until the mixture is soft and fluffy

Question 3

Cut-In

Answer 3

To cut fat into flour with two knifes or a pastry blender

Question 4

Dice

Answer 4

To cut into very small cubes

Question 5

Dredge

Answer 5

To coat a food heavily with flour, breadcrumbs or cornmeal

Question 6

Flour

Answer 6

To sprinkle or lightly coat with a powdered substance, often with crumbs or seasoning

Question 7

Fold-in

Answer 7

To combine two mixtures by gently cutting down through the mixture, across the bottom, and turning over near the surface

Question 8

Grate

Answer 8

To rub food on a surface with sharp projections

Question 9

Knead

Answer 9

To work dough by pressing and folding until it becomes elastic and smooth

Question 10

Mince

Answer 10

To cut food into the smallest pieces possible

Question 11

Peel/Pare

Answer 11

To remove or strip off the skin or rind of some fruits or vegetables

Question 12

Sauté

Answer 12

To brown or cook food in a small amount of fat over a low or medium heat

Question 13

Simmer

Answer 13

To cook food just below the boiling point

Question 14

Steam

Answer 14

To cook by the vapor produced when water is heated to the boiling point

Question 15

Whip

Answer 15

To beat rapidly to incorporate air and to incase volume

Question 16

With flour you…

Answer 16

Spoon in and level off

Question 17

With Sifted Flour you…

Answer 17

Sift in a sifter, spoon into measuring cup and level off

Question 18

With sugar you…

Answer 18

Scoop and level off

Question 19

With Shortening you…

Answer 19

1. Water displacement 2. Pack into a dry measuring cup and level off

Question 20

T. or Tbsp

Answer 20

Tablespoon

Question 21

t. or tsp.

Answer 21

Teaspoon

Question 22

min

Answer 22

Miunte

Question 23

hr

Answer 23

Hour

Question 24

1 Tbsp.

Answer 24

3 tsp.

Question 25

1/4 c

Answer 25

4 Tbsp.

Question 26

1 c.

Answer 26

8 fl. oz

Question 27

1/3 c.

Answer 27

5 1/3 Tbsp.

Question 28

1 pt.

Answer 28

2 c.

Question 29

1 qt.

Answer 29

2 pt.

Question 30

1 gal.

Answer 30

4 qt.

Question 31

3/4 c.

Answer 31

12 Tbsp.

Question 32

1 cube butter

Answer 32

1/2 c.

Question 33

1 qt.

Answer 33

4 c.

Question 34

1 gal.

Answer 34

16 c.

Question 35

1/2 Tbsp.

Answer 35

1 1/2 tsp.

Question 36

1/2 c.

Answer 36

8 Tbs.

Question 37

When using a glass or dark pan in the oven you should

Answer 37

lower the temperature by 25 degrees

Question 38

Put out a grease fire with

Answer 38

Cover with a lid, fire extinguisher, baking soda

Question 39

Things you never put on a grease fire is

Answer 39

Water, Sugar, flour

Question 40

With a first degree burn you

Answer 40

Run under cold water

Question 41

With a bleeding cut you

Answer 41

Put pressure on the woiund

Question 42

When someones being shocked you first

Answer 42

turn off main power source

Question 43

Minimum time to wash your hands is

Answer 43

20 seconds

Question 44

Lift the lid off a steamy pan

Answer 44

away from your face

Question 45

Pan handles should be facing

Answer 45

Toward the center or back

Question 46

Which is safer? Dull or sharp knives?

Answer 46

Sharp

Question 47

When should you wash your hands while cooking?

Answer 47

Before, doing, and after cooking

Question 48

Chlorine bleach and ammonia create a

Answer 48

toxic and deadly gas

Question 49

Ground meats should be at least

Answer 49

160 degrees

Question 50

Coli found in

Answer 50

undercooked beef

Question 51

Salmonella

Answer 51

Raw poultry and eggs

Question 52

Staph

Answer 52

Human mucous (sneezing, coughing, ect.)

Question 53

Hepatitis

Answer 53

Feces/ not washing hands after using the bathroom

Question 54

Botulism

Answer 54

Improperly canned foods

Question 55

When in doubt

Answer 55

throw it out

Question 56

Keep

Answer 56

hot foods hot and cold foods cold

Question 57

Whats the danger zone?

Answer 57

Between 41 degrees F and 135 degrees F

Question 58

Three safest way to thaw frozen meats is

Answer 58

in the fridge for 2-3 days, under cold running water, in the microwave

Question 59

3 microwave safe materials are

Answer 59

Paper, plastic, and glass

Question 60

3 things microwaves are attracted to are

Answer 60

Water, sugar, and fat

Question 61

What is standing time?

Answer 61

The time allowed for a product to sit after microwave cooking

Question 62

Why is standing time so important?

Answer 62

To allow the food to finish cooking and cool down to prevent burns

Question 63

Which is better for microwaving? Tall or shallow containers?

Answer 63

Shallow to allow for more even cooking

Question 64

Which cooks faster? A whole potato or a sliced potato

Answer 64

Sliced potato

Question 65

Foods will not brown in the microwave because

Answer 65

there is no dry heat to pull moisture away from the food

Question 66

Fat

Answer 66

Reserve store of energy, carries fat soluble vitamins, cushion, heat regulator, healthy skin, cell growth, insulates, adds flavor, satisfies hunger

Question 67

Fat has

Answer 67

9 calories per gram

Question 68

Carbs

Answer 68

Provide energy

Question 69

Carbs

Answer 69

have 4 calories per gram

Question 70

Protein

Answer 70

builds and repairs body tissues

Question 71

Protein

Answer 71

has 4 calories per gram

Question 72

Vitamins

Answer 72

regulate body functions

Question 73

Vitamins have

Answer 73

0 calories per gram

Question 74

Minerals

Answer 74

regulate body functions

Question 75

Vitamins have

Answer 75

0 calories per gram

Question 76

Water

Answer 76

Carries water soluble vitamins, regulates body temperature, carries waste products out, prevents dehydration

Question 77

Water has

Answer 77

0 calories per gram

Question 78

Eat vegetables that are

Answer 78

red, orange, dark green

Question 79

Nutrient dense means

Answer 79

Foods that provide substantial amount

Question 80

Empty calories are

Answer 80

foods that have solid fats and added sugars add calories to food, but few or no nutrients. The foods have more "empty calories"

Question 81

Fat soluble vitamins are

Answer 81

A , E , K , D

Question 82

Water soluble vitamins are

Answer 82

C , B1 , b2 , B3 , Floate , B6 , B12

Question 83

Macro Minerals are

Answer 83

Calcium, Phosphorous, Magnesium

Question 84

Macro/Trace minerals are

Answer 84

Iron, Zinc, Fluorine, Copper Iodine

Question 85

Electrolytes are

Answer 85

Sodium, Chloride, Potassium

Question 86

Electrolytes

Answer 86

maintain fluid balance in body

Question 87

Deficiency of calcium causes

Answer 87

Osteoporosis

Question 88

Deficiency of iron is

Answer 88

Amneia

Question 89

What can you get from sunlight and dairy?

Answer 89

Vitamin D

Question 90

Vision vitamin

Answer 90

A

Question 91

Vitamin C

Answer 91

heals wounds and helps body resist infection

Question 92

Absorbic acid is also known as

Answer 92

Vitamin C

Question 93

Deficiency of Vitamin C causes

Answer 93

Scurvy

Question 94

Folate (Folic Acid)

Answer 94

Prevents neutral tube defects like spina bifida

Question 95

What vitamin helps your blood clot normally?

Answer 95

Vitamin K

Question 96

5 ways to reserve nutrients when cooking fruits and vegetables

Answer 96

Cook in large pieces, use small amounts of water, cook only until fork tender, cook quickly, save the water used to boil in

Question 97

Best ways to cook vegetables and save nutrients is

Answer 97

Steaming and microwaving