| A | B |
|---|
| What is called spreading bacteria from one place to another? | cross-contamination |
| Food left at these temperatures is left in the d--g-- -on- | danger zone |
| How should foods be thawed? | In the refrigerator, or microwave, or cold water bath. |
| If you freeze foods the bacteria dies, grows rapidly, or slows growth down. | Slows down |
| What type of knife causes more accidents? | Dull knife |
| Never add what to a grease fire to put it out? | Water |
| You need to heat food to what temperature to kill mose bacteria? 130 and above / 140 and above / 150 and above / 160 and above | 140 and above |
| What type of measuring cup would you milk in? | Glass or liquid |
| What piece of equipment lifts and flips over foods such as pancakes. | Turner or flipper |
| What piece of equipment adds air to flour and powdered sugar? | Sifter |
| What piece of equipment Cuts shortening into flour when making a pastry crust or biscuits | Pastry blender |
| What piece of equipment levels off dry ingredients when measuring? | Spatula |
| The number of servings a recipe makes is called the _______? | yield |
| What is desired yield? | The number of serving you need from the recipe. |
| How many teaspoons in a tablespoon? | 3 |
| How many ounces in a cup | 8 |
| How many ounces in pound? | 16 |
| How many tablespoons in a cup? | 16 |
| How may cups on a pint? | 2 |
| How many pints in a quart? | 2 |
| A muffin is an example of a ______ bread. | quick |
| Bread sticks are an example of a ______ bread. | yeast |
| The product that helps baked foods rise is called _______ _______ . | leavening agents |
| Name a natural leavening agent. | Yeast or air |
| Name a chemical leavening agent. | Baking soda or baking powder. |
| What is the difference between a dough and a batter? | Batters are thinner and pourable. Dough are thicker and shaped by hand. |
| Define produce. | Fresh fruits and vegetables |
| Give an example of a stem vegetable. | asparagus or celery |
| Name a fruit that continues to ripen after it is picked. | Peach, pear, or banana |
| If the color of a vegetable is deep green, yellow, or orange, it is rich in which vitamin? | Vitamin A |
| What texture and flavor should cooked vegetables have? | Tender-crisp and mild mellow flavor |
| What does cutting the lettuce leaves with a knife do to them? | Turns the edges brown. |
| Of the 3 parts of the grain, which is the largest part inside the kernel is made up mostly of corbohydrates and protein? | Endosperm |
| The outer part of the grain the has the fiber and contains the B vitamins is called the ____? | Bran |
| What does enriched mean? | To add back the lost nutrients through processing (like in grains). |
| One cup of uncooked noodles becomes ____ cups when cooked. | 2 |
| Can eggs lose their qualities if left at room temperature? | Yes - true |
| What bacteria can be found in eggs? | Salmonella |
| What nutrient is eggs makes them sensitive to high heat? | protein |
| What type of material should never be used in a microwave. | Metal (some plastics) |
| Explain how a microwave cooks food. | Tiny waves cause the molecules to vibrate which causes friction and that heats and cooks the food. |
| Give one thing that eggs do in a recipe. | Thickens, binds food together, add lightness to the food. |
| The amount of electricity a microwave uses is know as cooking power is measured in ________. The higher level, the more powerful the microwave cooks. | watts or wattage |
| What nutrient is rich in meats and poultlry? | Protein |
| ____ ounces is in a recommeded serving of meat or poultry. | 2 to 3 |
| Give an example of a tender cut of beef. | Rib, Sirloin, Short loin |
| Give an example of a tough cut of beef. | Chuck, Shank, Brisket, Short Plate, Flank, Round |
| Give an example of a cooking method for a tender cut of beef. | Grill, Fry, Pan Fry, Broil, Roast |
| Give an example of a cooking method for a less tender cut of beef. | Stew, Braise, Marinade, cook in liquid. |
| What is marbling in beef? | The flecks of fat in the muscle that make it tender. |
| Cuts of meat from a month old calf is called ____. | Veal |
