Nutrition and Wellness Exam Review

Define physical hazard and provide two examples of physical hazards in the kitchen.

• A physical hazard is a biological agent that can cause illness; examples include bacteria and viruses.

• A physical hazard is a chemical substance that can cause harm; examples include cleaning agents and pesticides.

• A physical hazard is a foreign object that can cause injury; examples include broken glass and metal shavings.

• A physical hazard is a temperature-related risk; examples include burns and frostbite.

What is the Temperature Danger Zone range, and what happens to bacteria in this range?

• 32°F to 40°F; bacteria are killed.

• 41°F to 135°F; bacteria grow rapidly.

• 136°F to 165°F; bacteria are inactive.

• 166°F to 212°F; bacteria are destroyed.

Define cross-contamination.

• Cross-contamination is the transfer of bacteria from one surface to another.

• Cross-contamination is the process of cooking food at high temperatures.

• Cross-contamination is the use of different cutting boards for different foods.

• Cross-contamination is the storage of food in airtight containers.

Match the meat to the proper cooking temperature: 165°F.

• Ground Beef and Egg Dishes

• Chicken

• Beef (Steak and Roasts), Pork, and Fish

Describe the function of a dry measuring cup.

• Used to measure liquid ingredients accurately.

• Used to measure dry ingredients like flour and sugar.

• Used to mix ingredients together.

• Used to strain pasta and vegetables.

Match the type of knife with its intended use: Chef's knife.

• Cut through food with hard exteriors

• All-purpose

• Intricate cutting and peeling

What is the purpose of a recipe?

• To provide a list of ingredients only.

• To give step-by-step instructions for preparing a dish.

• To describe the history of a dish.

• To suggest serving sizes.

What is the “yield” of a recipe?

• The number of ingredients needed.

• The number of servings the recipe makes.

• The time it takes to prepare the dish.

• The nutritional value of the dish.

Describe how to properly measure flour.

• Scoop flour directly from the bag with a measuring cup.

• Spoon flour into a measuring cup and level it off with a knife.

• Pack flour tightly into a measuring cup.

• Use a liquid measuring cup to measure flour.

What are food claims? Give two examples.

• Statements about the taste of food; examples include "delicious" and "savory."

• Statements about the nutritional content of food; examples include "low fat" and "high fiber."

• Statements about the origin of food; examples include "locally sourced" and "imported."

• Statements about the price of food; examples include "affordable" and "expensive."