Lee's Summit North's Culinary Foundations Final
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| When should spills be cleaned? | Immediately
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| Dishes should be washed and rinsed in this temp. water. | Hot
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| Not washing (or improperly washing) hands, wearing soiled clothes, or cross contaminating are all ways to spread | Food Bourne Illness
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| 3 major areas in the kitchen: food preparation and storage, cooking and serving, and clean-up | Work Centers
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| To make the kitchen as efficient as possible, place work centers in a certain shape. | Work Triangle
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| A simple burn can be treated by applying a | Cool water treatment
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| To stop a wound from bleeding it is best to | Apply Pressure
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| A colander is used for | Straining
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| Standard in all recips, this section of a recipe describes the amount of food the recipe will make | Yield
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| Standard in recipes, this part of the recipe tells you what you need to buy | List of Ingredients
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| Standard in recipes, this part of the recipe tells you exactly how to carry out making the recipe. | Step by Step directions
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| To make sure your recipes are CONSISTANT and make a high quality product be sure to do this accurately | Measure Ingredients
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| To measure dry ingredients accurately be sure to do this | Level Off
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| This kitchen tool is used for leveling off dry ingredients. It is sometimes called a "metal spatula" | Flat Edge Spatula
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| To measure liquid ingredients accurately be sure to measure at __________ | Eye Level
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| The process of adding air to flour to make it lighter | Sifting
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| To mix together shortening and sugar until light and fluffy | Cream
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| To GENTLY incorporate together | Fold
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| Food that has had nutrients added in amounts GREATER than what would naturally occur in the food | Fortified
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| Adding nutrients to a food to replace what was lost through processing. | Enriched
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| Grains and cereals provide this kind of vitamin | B
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| This is provided by grains and cereals. It helps to keep your digestive system working well. | Fiber
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| Grains and cereals provide this mineral that works with calcium to build bones and teeth. It also aids in storing and releasing energy. | Phosphorus
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| ___ tsp = 1 Tbsp | 3
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| ___ Tbsp = 1 cup | 16
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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 | Prepared the same way
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| What principle of variety in meals is not being met- Milk, mozzarella stick, yogurt | Same food category
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| Variety in meal planning prevents eaters from monotonous meals | Boredom
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| Variety in meal planning meets artistic needs by creating __________ appeal | Visual
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| Variety in meal planning will help to make sure you are planning a meal that provides for your | Nutritional Needs
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| Breaking the skin of foods or plastic bags to allow steam to escape. | Piercing
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| The time that the food continues to cook after it is removed from the microwave oven is called | Standing time
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| These 2 factors affect cooking time in the microwave | Shape and amount
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| Microwave cooking time will also be affected by the ________ and _______ content | fat sugar
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| Foods will not do this in the microwave | Brown
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| Because foods do not brown in the microwave, to make them more visually appealing you can serve with gravy or a colorful | 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 __________ | Streusel Frosting
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| Because even meats do not brown in the microwave, to make them more visually appealing you can add ___________ | BBQ Sauce
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| Checking ot see if a dish is microwave safe can be done by putting in 1 cup of water and microwaving for 1 minute. If the dish is SAFE to use, after this time the water will be warm and the dish will be | Cool
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| Adding a small amount of oil to water, stirring during cooking, and making sure water is boiling before adding pasta are all ways to prevent pasta from | Sticking
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| Rice should be cooked with the lid | On
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| Pasta should be cooked with the lid | Off
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| Eggs should be purchased based on | Grade and size
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| Grade is an indication of | Quality
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| When making meringue, the sugar should be added gradually as soon as a ________ develops from the beaten egg whites. | Foam
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| The bowl used when beating egg whites to make a meringue should be this temperature | Room
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| The bowl used when beating egg whites to make a meringue should be made of _______ or _______ | Metal or glass
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| Meringue should not be made in a bowl made of | Plastic
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| This forms the structure of the bread | Gluten
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| This ingredient adds sweetness to bread and works to activate yeast. | Sugar
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| This ingredient forms the basis of all quick breads | Flour
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| This piece of equipment is used to cut shortening into into dry ingredients | Pastry Blender
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| To allow ingredients to combine faster (preventing over stirring) make a ____ in the dry ingredients | Well
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| __________ _________ keeps fruits from oxidizing (turning brown from enzymatic browning) | Lemon Juice
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| Before rolling out a dough you should lightly ____ the counter or pastry cloth to prevent sticking. | Flour
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| Lightly dip a cookie cutter in __________ before cutting out a biscuit or cookie. | Flour
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| 1 large egg = ___ Tbsp liquid | 4
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| Use this tool to divide the egg yolk from the egg white | Egg Separator
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| One sign of a spoiled canned food is a ___ in the can | Dent
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| When eggs set (or become thick) | Coagulation
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| When a recipe calls for an agg it will typically want this size | Large
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| Which nutrient has the most energy value/calories? (9 Kcal/g compared to 4) | Fat
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| To fold and push dough lightly with the heel of the hand | Knead
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| To make cookies that are evenly browned, be sure cookies are the same | Size
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| For best results, cook cookies on a cookie sheet that is __________ and ________ | Bright Shiny
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| When baking 2 or more sheets of cookies at the same time arrange the racks in _____, and allow space between cookie sheets. | Thirds
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| To gently combine a delicate mixture (like beaten egg whites when you made waffles)with a solid material (flour) | Fold In
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| 2 saucepans made so that one may be inserted into the other. | Double Boiler
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| Which mineral contributes to a healthy nervous system and prevents muscle cramps? | Calcium
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| Unlike pasta, when making rice the water should be this temperature when you add the rice | Cold
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| Milk will curdle with this is added | Acid
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| Stewing is this type of cooking method of cooking meat | Moist
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| Roasting is this type of cooking method of cooking meat | Dry
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| Stir Frying is this type of cooking method of cooking meat | Combination (Dry and Moist)
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| The most lean cuts of pork come from the | Loin
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| Putting metal in the microwave is dangerous because is may cause the release of static electricity, also known as... | Arching
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| A person who has double vision and difficulty speaking, swallowing, and breathing may have eaten food contaminated with this food borne illness | Botulism
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| The darker the color green, the higher the _____________ content | chlorophyll
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| The darker orange, the higher the __________ content | Carotene
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| The nutrition label is given per ________ | 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 | First
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| When grocery shopping, buy frozen foods last to prevent them from | Melting
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| You should never unplug an appliance by pulling on the | Cord
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| In food safety, a general rule is to keep hot foods _____ and cold foods _________ | Hot Cold
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| The preferred cooking method for vegetables since it helps retain the nutrient content | Steaming
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| When you should wash berries to prevent them from molding. | Just before using
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| Food that is frozen will take _________ to cook in the microwave than room temperature foods. | Longer
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| The shape that cooks most evenly in the microwave | Circle
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| To make a shopping list more efficient, try arranging the list by store ________ | Aisles
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| After picking up large pieces of glass, use a _____ paper towel to pick up remaining slivers of broken glass. | Damp
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| NEVER put this material in the microwave | Metal
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| Test vegetables for "doneness" by using this to see if they are tender | Fork
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| To heat a liquid just below boiling. Small bubbles will start to form and rise to the surface. | Simmer
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| To bring food to a boil that can not be interrupted by stirring. | Rapid/ Rolling Boil
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| When eating formally, use utensils/ silverware on your placesetting from the __________ __ | 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. | Freeze
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| A mixture of fat and flour (often used to make gavies or sauces) | Roux
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| A mixture of milk and flour (often used to make gravies or sauces) | Slurry
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| To prevent starch from lumping when making gravy, flour or cornstarch should be _________ into meat drippings or some other melted fat | Stirred
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| A disease caused by not getting enough calcium | Osteoporosis
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| These products (like baking soda or powder) cause bread to rise | Leavening Agents
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| Pork should be cooked to an internal temp of ____ degrees | 145
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| The _____ in grains makes it a good thickening agent | Protein
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| The process of separating and breaking up the fat in milk so it is equally distributed throughout the milk. | Homogenization
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| The process of heating milk to kill bacteria. | Pasteurization
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| Adding this to fruit helps the fruit to keep its shape when it is being cooked | Sugar
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| Pasta should be prepared with plenty of water to allow the pasta plenty of | Space
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| The entire grain | Kernel
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| The part of the grain kernel that contains most of the vitamins, minerals, and fat | Germ
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| The part of the grain you are eating when you eat white bread | Endosperm
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| The(edible)outer protective covering of the kernel that is a good source of vitamins and fiber | Bran
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| A grain product that uses all three parts of the kernel is considered | Whole Grain
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| The temp. "danger zone", where bacteria is most likely to multiply is between _________ degrees | 40-140
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| Never try to put out a grease fire with this | Water
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| Food should never be left out longer than ___ hours | 2
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| Wash your hands with hot soapy water for at least this long | 20 seconds
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| Tunnels in a muffin indicate that is has been | Overmixed
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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) | Muffin
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| This method of making quickbreads is unique because you need to use a pastry blender to cut in the shortening. | Biscuit
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| This method of making quickbreads starts with creaming the fat and sugar. Cookies are an example. | Conventional
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| Which (baking soda or baking powder) has an acid already added to it | Baking Powder
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| Which (baking soda or baking powder) requires that your recipe have an acid in it already? | 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. | Scalding
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| The sugar in milk. | Lactose
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| The liquid part of cheese | Whey
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| The solid part of cheese | Curd
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| A small knife used for removing the outer coverings of fruits or vegetables. | Paring
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| Carbohydrates, fats, proteins, vitamins, minerals, and water are the major categories of | Nutrients
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| A quick way to take a visual assesment of how healthy your meal is would be to look at it and see if there are at least 3 (natural) ___________ on the plate. | Colors
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