Foods 1 Review
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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Starches are what type of carbohydrate? | show 🗑
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Sugars are what type of carbohydrate? | show 🗑
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Sucrose is also known as: | show 🗑
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What type of leavening agent do quick breads use? | show 🗑
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show | serrated knife
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Drains liquid, larger holes than a strainer | show 🗑
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show | cutting board
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Small bowl at the end of a long handle for dipping hot liquid from a pan. | show 🗑
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Used to lift and turn flat foods such as hamburgers/pancakes | show 🗑
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show | pastry blender
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show | liquid measuring cup
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For incorporating air by beating ingredients together. | show 🗑
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For cutting or chopping large ingredients | show 🗑
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To mix ingredients by gently turning one part over another with a rubber spatula. | show 🗑
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To cut fat into flour with a pastry blender. | show 🗑
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show | saute
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show | Cream
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T. or Tbs. or Tbsp. | show 🗑
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show | teaspoon
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1 Tbsp. = ____ tsp. | show 🗑
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show | 16
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show | 5 1/3
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1 stick/cube butter = ____ c. | show 🗑
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1/4 c. = _____ Tbsp. | show 🗑
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1 c. = _____ fl. oz. | show 🗑
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show | 1
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show | pack it down and level it off in a dry measuring cup.
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show | 20 seconds
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The best treatment for a first degree burn is: | show 🗑
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The most common food source for E. coli is | show 🗑
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show | 40-140 degrees
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What is NOT okay to put into the microwave? | show 🗑
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How much water should we have each day? | show 🗑
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show | provide energy
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show | build and repair body tissues.
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What vitamin is also known as the “sunshine” vitamin? | show 🗑
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How can you tell if a fruit or vegetable is fresh or ripe? | show 🗑
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show | Save the water used to boil the fruits/vegetables in to use in sauces or soups.
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Created by:
foodsteach
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