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WorksheetsFoods & Nutrition Final Review
Total questions: 63
Worksheet time: 32mins
An apple is an example of a...
Pome
Citrus
Berry
Drupe
An avocado is an example of a...
Pome
Citrus
Drupe
Melon
A cantaloupe is an example of a...
Pome
Drupe
Berry
Melon
An example of a convenience form of fruit is...
A whole apple
Peach Pie
Frozen Blueberries
Banana Bread
You need how many cups of fruit a day?
0 - 1 cup
1 - 2 cups
2 - 3 cups
3 - 4 cups
Asparagus would be a...
Flower
Stem
Seed
Root
Tomato would be a
Flower
Fruit
Tuber
Bulb
Cauliflower would be a...
Flower
Seed
Leaf
Bulb
You need how many vegetables a day?
1 - 2 cups
2 - 4 cups
4 - 6 cups
6 - 8 cups
An example of a convenience form of vegetables are...
Sliced tomatoes
Head of Broccoli
Dried Peas
Edamame
In the muffin method & biscuit method, do we add wet ingredients to dry ingredients or dry to wet?
Wet To Dry
Dry to Wet
It doesn't matter
A little of each at a time
The three parts of a grain are...
Bran
Endosperm
Hull
Germ
Pasta & Rice ________ when cooked
Double in size
Reduce in size
Triple in size
Size stays the same
What do we have to be concerned about with breakfast cereal?
Grain Content
Protein Content
Fat Content
Sugar Content
Al Dente Means...
Undercooked
Everything together before you start cooking
Firm to the bite
Overcooked
What is not a leaving agent in quick breads?
Air
Yeast
Steam
Baking Soda
Muffin Method creates
Batter
Dough
Biscuit Method creates...
Batter
Dough
Adding Yeast into the dry ingredients is an example of...
Muffin Method
Biscuit Method
Quick Mix Method
Conventional Method
Creates structure in baked goods..
Sugar
Leavening Agent
Yeast
Gluten
What does the percentage on a carton of milk mean?
Fat Content
The amount of water
Percentage of your daily need
How close to the expiration date
The sugar found in milk
Galactose
Gluten
Lactose
Sucrose
Dairy Contains...
Saturated Fat
Unsaturated Fat
A dairy alternative is...
Whole Milk
Soy Milk
Heavy Cream
Goat Milk
How much dairy is recommended daily?
1 cup
2 cups
3 cups
4 cups
Where do the essential amino acids come from?
Our body makes them
Our diet
Vitamins
Minerals
A protein that contains 9 essential Amino Acids.
Complete Protein
Incomplete Protein
Full Protein
Added Protein
Contains 8 or less essential amino acids.
Complete Protein
Incomplete Protein
Lacking Protein
Excess Proteins
Meat, Eggs, & Dairy are
Saturated Fats
Unsaturated Fats
A Complete Protein would be...
Beans
Rice
Ground Beef
Gravy
An incomplete protein would be
Ground Chicken
Eggs
Bacon
Beans
The most common egg size
Small
Medium
Large
Jumbo
Eggs should always be..
Whisked
Cracked in a separate bowl
Cracked directly into a mixture
Cooked with Oil
Activating the yeast in warm water before adding to the dry ingredients.
Muffin Method
Biscuit Method
Quick Mix Method
Conventional Method
Cutting in the solid fat into dry ingredients to make dough.
Muffin Method
Biscuit Method
Quick Mix Method
Conventional Method
Something dangerous comes into contact with something safe to eat.
Cross Contamination
20 Second Scrub
Sanitation
Kitchen Safety
When Contaminants in food couse someone to get sick.
Foodborne Illness
Sanitation
Contamination
Rancid
A safe way to thaw food
Set on the counter
In the refrigerator
Microwave on high for 10 minutes
Set on a hot stove top until it isn't icy
Pinching the blade of a knife between your thumb & pointer finger is the correct way to hold a knife?
True
False
Resting your finger on top of the spine of a knife is the correct way to hold a knife.
False
True
The non-dominant hand during cutting should be...
Behind your back
In a claw grip holding the food
No where near the food
It doesn't matter
What needs to be under the cutting board
Dry Towel
Damp Towel
Dripping Wet Towel
Nothing
How do you carry a knife?
Blade down by your side
Wrapped in a towel
Blade pointing out
On top of a cutting board
Temperature we cook Chicken to
165˚F
160˚F
155˚F
145˚F
Temperature we cook ground beef to.
155˚F
165˚F
145˚F
140˚F
Temperature we cook steak to
145˚F
140˚F
155˚F
165˚F
Temperature we cook mashed potatoes to.
140˚F
145˚F
155˚F
165˚F
"Put in Place" We should be doing this at the beginning of every lab.
Mise en place
Bon Jour
Consumme
Mire Poix
How to measure flour
Dip into ingredients & level off
Pour ingredients in
Spoon ingredient in & level off
Pack ingredient in & level off
How to measure brown sugar
Pack ingredient in & level off
Pour ingredient in
Dip into ingredient & level off
Spoon ingredient into measuring cup & level off
How to measure baking soda
Dip into ingredient & level off
Pour ingredients in
Spoon ingredient in & level off
Pack ingredient in & level off
How to measure milk
Pack ingredient in & level off
Pour ingredients in
Dip into ingredient & level off
Spoon ingredient in & level off
How many Tablespoons in a cup?
16
18
14
12
How many teaspoons in a Tablespoon?
3
2
4
5
How many ounces in a cup?
8
4
6
12
Which is more accurate for measuring?
Weight
Volume
1/2 inch cubes
Cube
Mince
Dice
Chop
Small Irregular Pieces
Mince
Dice
Cube
Brunois
1/4" Cubes
Dice
Chop
Mince
Julienne
Combining Solid Fat into Flour
Blend
Fold
Cream
Cut in
Breading Procedure
Flour, Egg, Bread Crumbs
Egg, Flour, Egg, Bread Crumbs
Egg, Flour, Bread Crumbs
Egg, Bread Crumbs, Flour, Bread Crumbs
Beat ingredients like butter & sugar until they are soft & creamy.
Cream
Whip
Fold
Beat
Cooking Center, Cleaning Center, & Cooling Center Make Up What?
Work Triangle
Efficiency
Work Flow
Universal Design
