Download 1. Define each of the following terms: To cut into small pieces. To

1.
13. What is the minimum amount of time you should wash your hands before
cooking?______________________________________________
Define each of the following terms:
To cut into small pieces.
To work sugar and fat together until the mixture is soft and fluffy.
To cut fat into flour with two knives or a pastry blender.
To cut into very small cubes.
To coat a food HEAVILY with flour, breadcrumbs or cornmeal.
14. How should you lift the lid off of a pan that is full of hot, steamy food?
___________________________________________________
15. When cooking on the stovetop, what direction should all of the pan handles be
facing?
___________________________________________________
16. Which one is safer: dull or sharp knives? (circle answer)
To sprinkle or lightly coat with a powdered substance, often with
crumbs or seasoning.
17. When are three times you should wash your hands while cooking?
1. _______________ 2. __________________ 3. _________________
To combine two mixtures by gently cutting down through the mixture,
across the bottom, and turning over near the surface.
18. What would a mixture of chlorine bleach and ammonia create?______________
To rub food on a surface with sharp projections.
19. What temperature should ground meets, like ground beef, be cooked to in order
to be safe?_____________________________________
To work a dough by pressing and folding until it becomes elastic and
smooth.
20. List the most common food source for each of the food-borne illnesses below:
To cut food into the smallest possible pieces.
E. Coli
To remove or strip off the skin or rind of some fruits or vegetables.
Salmonella
To brown or cook food in a small amount of fat over a low or medium
heat.
Staph
To cook food just below the boiling point.
Hepatitis
To cook by the vapor produced when water is heated to the boiling
point.
Botulism
21. Finish the phrase: When in doubt, ___________________________!
To beat rapidly to incorporate air and to increase volume.
22. Finish the phrase: Keep hot foods _______ and cold foods ________!
2. Describe how to measure the following ingredients:
23. What is the temperature danger zone? Between ___________ºF and
____________ºF.
24. List the 3 safest ways to thaw frozen meats.
1. _______________ 2. __________________ 3. _________________
Flour:
Sifted Flour:
Sugar:
25. What are the four things that bacteria need to grow?
1. _________ 2. __________ 3. _____________ 4. ____________
Brown Sugar:
26. What are three microwave safe materials?
1. _______________ 2. ___________________ 3. ________________
Oil/Milk/Water:
Margarine:
27. What are the three things that microwaves are attracted to?
1. _______________ 2. __________________ 3. _________________
Eggs:
Shortening:
(Both Methods)
28. Microwaves are repelled by: ____________________
1.
2.
29. What is standing time?
___________________________________________________
3. List what the following abbreviations stand for:
T. or Tbsp. =
oz. =
t. or tsp. =
qt. =
min. =
pt. =
hr. =
gal. =
c. =
lb. or # =
doz. =
pkg. =
4. Fill in the following equivalents:
1 Tbsp. = _______ tsp.
1 pt. = _______ c.
1 qt. = _______ c.
1/4 c. = _______ Tbsp.
1 qt. = _______ pt.
1 gal. = _______ c.
1 c. = _______ Tbsp.
1 gal. = _______ qt.
1/2 Tbsp. = _______ tsp.
1 c. = _______ fl. oz.
3/4 c. = _______ Tbsp.
1/2 c. = _______ Tbs.
1/3 c. = ______ Tbsp.
1 cube butter = ____c.
30. Why is standing time so important?
___________________________________________________
31. What type of dish would be the best for microwave cooking: tall or shallow?
Why?
___________________________________________________
32. Which food would cook faster: a whole potato, or thin potato slices?
___________________________________________________
33. Why will foods NOT brown in the microwave?
___________________________________________________________
34. List the 6 basic nutrients, how many calories per gram they contain and the main
function of each:
Calories Per
Nutrient
Main Function
Gram
5. What two measuring cups should you use to measure 3/4 c.?
____________________________
6. If you are using a glass pan or a really dark pan, what should you do to the oven
temperature?
__________________________________________________________
7. What are the three ways you should put out a grease fire?
1. ________________ 2. ___________________ 3.________________
8. What are three things you should NEVER put on a grease fire?
1. ________________ 2. __________________ 3. _______________
9. How should you care for a first-degree burn?_____________________
10. How should you care for a bleeding cut?________________________
11. What should you do FIRST if someone is being shocked?
___________________________________________________
12. What should you use when trying to reach items on a high shelf?
___________________________________________________
35. How often are the Dietary Guidelines revised? _________________
36. Complete the following guidelines:
a. Balance __________________ to manage weight.
b. Enjoy your food, but eat ___________________.
c. Make half your grains __________________________.
d. Make half your plate ______________________________.
37. What three colors of vegetables should be increased in the
diet?__________________________
38. Label each section of MyPlate on the right:
62. 1 cup of uncooked rice= ______________ cups cooked rice
Fruits
Dairy
63. Rice should be cooked with the lid: ____________ (On or Off)
Grains
64. 1 cup of uncooked pasta=______C. cooked pasta
Vegetables
Protein
65. Pasta should be cooked with the lid: ___________ (On or Off)
66. What type of rice has the most fiber?__________________________________
39. List the key consumer message for each
food group on MyPlate:
67. What are amino acids?______________________________________________
68. How many essential amino acids are there?
__________________________________________
Food Group
Key Consumer Message
Fruits
Vegetables
69. What is a complete protein?
____________________________________________________
____________________________________________________
70. What is an incomplete protein?
____________________________________________________
____________________________________________________
Protein
Grains
Dairy
71. Is it possible to combine incomplete proteins to form a complete
protein?_____________________________________________________
_____________________________________________
72. List the five functions of eggs and an example of a food product:
Function
Food Example
40. What does nutrient dense mean?
__________________________________________________
___________________________________________________
41. What are empty calories?___________________________________________
42. An persons Caloric Needs is based upon what three things?
1. _______________ 2. __________________ 3. _________________
43. What are the three types of fat?
1. _______________ 2. __________________ 3. _________________
44. Which one is MORE saturated: solid fats or liquid fats?
________________________________
45. Which one is LESS saturated: solid fats or liquid fats?
_________________________________
46. Which type of lipoprotein is better for you: HDL’s or LDL’s?
____________________
73. What happens to eggs and cheese if you overcook them?___________________
74. Define:
1. Pasteurization:____________________________________________
2. Homogenization: __________________________________________
75. List the Vitamins according to their categories:
Fat-Soluble Vitamins
Water-Soluble Vitamins
47. How do SATURATED fats affect HDL and LDL levels? (Raise or Lower)
HDL: _________________
LDL: ___________________
48. How do POLYUNSATURATED fats affect HDL and LDL levels? (Raise or
Lower)
HDL: _________________
LDL: ___________________
49. How do MONOUNSATURATED fats affect HDL and LDL levels? (Raise or
Lower)
HDL: _________________
LDL: ___________________
50. Which of the three fats above is the BEST one to have in the diet?
________________________
76. List the Minerals according to their categories:
Macro Minerals
Micro/Trace Minerals
Electrolytes
51. How much fiber does the average American need each day?
____________________________
52. What are the three types of carbohydrates?
1. _______________ 2. __________________ 3. _________________
53. What type of carbohydrate is simple? ________________________
54. What type of carbohydrate is complex? ________________________
55. Which type of carbohydrate (simple or complex) is the BEST energy source?
_______________
56. What two types of leavening agent do quick breads use?
1. ___________________ 2. ______________________
57. What type of leavening agent does yeast bread use? _____________________
58. What gas is produced to raise yeast bread? ____________________________
59. What ingredient feeds yeast? __________ Controls yeast? _____________
60. Which mixing method has you make a well in the middle of the dry ingredients
and then add all the liquid ingredients at once? Muffin Method or Biscuit
Method? (Circle One)
61. Which mixing method has you cut fat into the flour and then knead the dough?
Muffin Method or Biscuit Method? (Circle One)
77. What is the function of an electrolyte?_________________________________
78. What disease could you get if you are deficient in calcium?__________________
79. What disease could you get if you are deficient in iron? ____________________
80. What vitamin can you get from sunlight, as well as dairy products?____________
81. Which vitamins main function is to promote vision and protect against blindness?
____________
82. What is the main function of Vitamin C? _____________________________
83. What is another name for Vitamin C? ______________________________
84. What disease could you get if you are deficient in Vitamin C? ________________
85. What vitamin will help prevent neural tube defects like spina bifida?___________
86. What vitamin will help your blood clot normally? __________________________
87. List five ways to preserve nutrients when cooking fruits and vegetables?
1. _______________________________ 4. _______________________________
2. _______________________________ 5. _______________________________
3. _______________________________
88. What are the two best ways for cooking vegetables to preserve the most
nutrients?
1. ___________________________ 2._______________________________