Lee's Summit North's Culinary Foundations Final
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| show | Immediately
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| show | Hot
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| show | Food Bourne Illness
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| 3 major areas in the kitchen: food preparation and storage, cooking and serving, and clean-up | show 🗑
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| To make the kitchen as efficient as possible, place work centers in a certain shape. | show 🗑
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| A simple burn can be treated by applying a | show 🗑
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| To stop a wound from bleeding it is best to | show 🗑
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| show | Straining
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| show | Yield
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| show | List of Ingredients
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| show | Step by Step directions
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| show | Measure Ingredients
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| To measure dry ingredients accurately be sure to do this | show 🗑
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| This kitchen tool is used for leveling off dry ingredients. It is sometimes called a "metal spatula" | show 🗑
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| To measure liquid ingredients accurately be sure to measure at __________ | show 🗑
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| The process of adding air to flour to make it lighter | show 🗑
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| To mix together shortening and sugar until light and fluffy | show 🗑
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| To GENTLY incorporate together | show 🗑
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| Food that has had nutrients added in amounts GREATER than what would naturally occur in the food | show 🗑
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| Adding nutrients to a food to replace what was lost through processing. | show 🗑
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| Grains and cereals provide this kind of vitamin | show 🗑
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| This is provided by grains and cereals. It helps to keep your digestive system working well. | show 🗑
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| show | Phosphorus
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| ___ tsp = 1 Tbsp | show 🗑
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| ___ Tbsp = 1 cup | show 🗑
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| What principle of variety in meals is not being met- a meal with fried chicken, fried apples, hashbrowns, and a doughnut | show 🗑
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| show | Same food category
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| show | Boredom
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| show | Visual
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| Variety in meal planning will help to make sure you are planning a meal that provides for your | show 🗑
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| show | Piercing
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| show | Standing time
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| show | Shape and amount
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| show | fat sugar
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| Foods will not do this in the microwave | show 🗑
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| show | Sauce
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| Because even sweet foods do not brown in the microwave, to make them more visually appealing you can top them with _________ or __________ | show 🗑
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| Because even meats do not brown in the microwave, to make them more visually appealing you can add ___________ | show 🗑
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| show | Cool
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| show | Sticking
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| Rice should be cooked with the lid | show 🗑
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| show | Off
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| Eggs should be purchased based on | show 🗑
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| Grade is an indication of | show 🗑
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| When making meringue, the sugar should be added gradually as soon as a ________ develops from the beaten egg whites. | show 🗑
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| show | Room
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| The bowl used when beating egg whites to make a meringue should be made of _______ or _______ | show 🗑
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| Meringue should not be made in a bowl made of | show 🗑
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| show | Gluten
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| show | Sugar
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| This ingredient forms the basis of all quick breads | show 🗑
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| show | Pastry Blender
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| To allow ingredients to combine faster (preventing over stirring) make a ____ in the dry ingredients | show 🗑
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| show | Lemon Juice
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| show | Flour
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| Lightly dip a cookie cutter in __________ before cutting out a biscuit or cookie. | show 🗑
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| 1 large egg = ___ Tbsp liquid | show 🗑
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| Use this tool to divide the egg yolk from the egg white | show 🗑
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| show | Dent
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| When eggs set (or become thick) | show 🗑
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| show | Large
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| show | Fat
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| show | Knead
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| show | Size
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| show | Bright Shiny
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| show | Thirds
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| To gently combine a delicate mixture (like beaten egg whites when you made waffles)with a solid material (flour) | show 🗑
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| 2 saucepans made so that one may be inserted into the other. | show 🗑
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| show | Calcium
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| Unlike pasta, when making rice the water should be this temperature when you add the rice | show 🗑
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| Milk will curdle with this is added | show 🗑
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| Stewing is this type of cooking method of cooking meat | show 🗑
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| Roasting is this type of cooking method of cooking meat | show 🗑
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| Stir Frying is this type of cooking method of cooking meat | show 🗑
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| The most lean cuts of pork come from the | show 🗑
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| Putting metal in the microwave is dangerous because is may cause the release of static electricity, also known as... | show 🗑
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| show | Botulism
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| show | chlorophyll
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| show | Carotene
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| show | Serving
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| You can tell what ingredient a product has the most of because it is listed _________ on the list of ingredients | show 🗑
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| When grocery shopping, buy frozen foods last to prevent them from | show 🗑
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| You should never unplug an appliance by pulling on the | show 🗑
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| show | Hot Cold
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| The preferred cooking method for vegetables since it helps retain the nutrient content | show 🗑
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| When you should wash berries to prevent them from molding. | show 🗑
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| Food that is frozen will take _________ to cook in the microwave than room temperature foods. | show 🗑
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| show | Circle
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| show | Aisles
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| After picking up large pieces of glass, use a _____ paper towel to pick up remaining slivers of broken glass. | show 🗑
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| NEVER put this material in the microwave | show 🗑
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| show | Fork
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| show | Simmer
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| To bring food to a boil that can not be interrupted by stirring. | show 🗑
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| show | Outside In
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| If you are not going to eat a quickbread soon, you should wrap it tightly and do this to it. | show 🗑
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| show | Roux
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| show | Slurry
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| show | Stirred
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| A disease caused by not getting enough calcium | show 🗑
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| These products (like baking soda or powder) cause bread to rise | show 🗑
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| Pork should be cooked to an internal temp of ____ degrees | show 🗑
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| The _____ in grains makes it a good thickening agent | show 🗑
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| show | Homogenization
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| show | Pasteurization
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| show | Sugar
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| show | Space
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| show | Kernel
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| The part of the grain kernel that contains most of the vitamins, minerals, and fat | show 🗑
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| show | Endosperm
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| The(edible)outer protective covering of the kernel that is a good source of vitamins and fiber | show 🗑
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| A grain product that uses all three parts of the kernel is considered | show 🗑
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| The temp. "danger zone", where bacteria is most likely to multiply is between _________ degrees | show 🗑
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| show | Water
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| show | 2
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| Wash your hands with hot soapy water for at least this long | show 🗑
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| Tunnels in a muffin indicate that is has been | show 🗑
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| This method of making quickbreads involves combining dry ingredients in one bowl and wet in another. You then make a well and combine the two (stirring only until combined) | show 🗑
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| show | Biscuit
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| This method of making quickbreads starts with creaming the fat and sugar. Cookies are an example. | show 🗑
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| show | Baking Powder
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| show | Baking Soda
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| It is important to cook milk slowly and at a low temperature to prevent this carmelization of the sugar in the milk. | show 🗑
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| The sugar in milk. | show 🗑
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| The liquid part of cheese | show 🗑
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| The solid part of cheese | show 🗑
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| show | Paring
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| Carbohydrates, fats, proteins, vitamins, minerals, and water are the major categories of | show 🗑
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| show | Colors
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Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
Mrs. Brown LSN
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