unit test 9

Question 1

(4) unsafe food practices

Answer 1

• using same cutting utensils for meats/vegetables ; cross contamination
• having perishable foods left out in the sun/ not refrigerated
• not washing hands/ counter
• not checking expiration dates

Question 2

buying guidelines

Answer 2

• make sure food is properly sealed
• check expiration dates
• looks proper/right colour

Question 3

measuring liquids

Answer 3

-use a liquid measuring cup

-place measure cup
on a level surface and pour liquid to required mark. then look at it at eye level

Question 4

measuring dry ingredients

Answer 4

overflow the measuring cup and then level it off with a straight edge

same goes for measuring spoons

Question 5

measuring fats

Answer 5

you may use the dry measuring method OR for larger more accurate amounts use water displacement

Question 6

washing dishes

Answer 6

wash in very hot water, soapy water

wash from cleanest to dirtiest

Question 7

french toast

Answer 7

should not be soggy

when dipping bread cover it completely but do not let it soak in the mixture

do not push on the bread while it is on the fry pan- just makes it soggy

Question 8

blender operation

Answer 8

before using blender make sure it is not leaking

make sure blender is firmly together and place hand on top while operating

blades are very sharp, use long handled brush to clean it and be careful when drying

ice cubes are placed in last and to be pulsed to break them up

Question 9

standards of a pancake

Answer 9

golden brown in colour

uniform shapes to each other

light and fluffy

Question 10

muffin method

Answer 10

• mix or sift dry ingredients
• make a well in the centre
• add the liquids into the well and stir JUST until the dry ingredients are moistened
• the batter will be lumpy!

-if you overstir the product may become tough or rubbery

Question 11

frying

Answer 11

to cook in a frypan on medium heat stirring constantly

Question 12

chopped

Answer 12

to cut into smaller pieces

Question 13

grated

Answer 13

rubbing a food up and down on a grater making short, skinny pieces

Question 14

shredded

Answer 14

to cut into long skinny pieces

Question 15

minced

Answer 15

to cut into very small pieces. ex candy nerd

Question 16

sauté

Answer 16

to lightly fry in fat on medium, until transparent or soft

Question 17

boil

Answer 17

rapid bubbling

Question 18

simmer

Answer 18

slow bubbling

Question 19

nutrients in an egg

Answer 19

protein

iron

b vitamins

Question 20

electric hand mixers

Answer 20

make sure mixer is off before inserting beaters

unplug before ejecting the beaters

lower beaters into mixing bowl before turning it on

low-high speed

Question 21

cooked meat

Answer 21

there should be no pink to prevent e-coli ( food poisoning )

Question 22

pasta theory

Answer 22

pasta expands 3-4 times

use 3-4 times more water than noodles

noodles should be al dente

once water is boiling add noddles and stir immediately

Question 23

white sauce

Answer 23

when milk has been added you must stir constantly to stop the forming of lumps

wait until sauce has boiled before adding the cheese

Question 24

pizza dough

Answer 24

yeast makes dough rise

water must be warm

if water is too hot it will kill the yeast

knead dough to build structure

Question 25

(4) food groups

Answer 25

fruit and vegetables
grain products
milk alternatives
meat and alternatives

Question 26

food guide

Answer 26

eat and least one green and orange veg a day

water is calorie free

benefits of eating well
better overall health
lower risk of disease
healthy body weight
feeling better
more energy 
stronger muscles and bones