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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._______________________________