Foods 2 State Review

Transcription

1 1. List the main source for each food borne illness: Botulism E-coli Hepatitis Salmonella Staphylococci Foods 2 State Review 2. Define cross-contamination and explain how it happens. Name: DUE DATE: SCORE: /75 3. When thawing meat in the refrigerator where should it be placed? 4. Temperature Danger Zone: to degrees. 5. Match the correct internal temperatures to the meat: a. Ground meat a. 135 degrees b. Seafood, pork, beef, veal, lamb b. 145 degrees c. All poultry c. 155 degrees d. Reheating temperature d. 165 degrees 6. Describe how to test an internal temperature of meat? 7. How do you calibrate a thermometer? 8. FIFO: 9. Describe and explain the importance of each of the following regarding personal hygiene: a. Hand washing b. Hair covered or tied back c. Uniform (apron, jacket) d. Wearing gloves 10. Explain the difference between CLEANING and SANITIZING: 11. What is a chef s knife used for? Why is it considered the most versatile? 1

2 12. Describe how to hold a chef s knife and how to hold your food item: 13. What is a paring knife used for? 14. What technique can be used to prevent the cutting board from moving? 15. Match the following pictures to the correct name and measurement: A. B. c. d. e. f. g. Medium Dice 1/2 Cubes Julienne 1/8 x 1/8 x 2 Chiffonade 1/8 strips Diagonal Angeled ¼ Small Dice 1/4 cubes Brunoises 1/8 cubes Mince As finely as possible 16. Abbreviations lb. = oz. = c. = F = Tbsp or T. = doz. = gal. = pt. = qt. = tsp. or t.= Pkg. = min. = 17. Equivalents 1 cup = 8 Tbsp = ¼ cup = 1/8 cup = 1 Tbsp = 1 gal = 1 qt = 2 cups = ½ pint = 1/3 cup = ½ Tbsp = 1cup = 1 cube butter = 5 gal = 72= 1 lb = 18. If you have a recipe that YEILDS 4 servings and you need 16 servings, what would the following measurements be? a. ½ c. flour = b. ¾ c. sugar= 2

3 19. How do you measure the following ingredients and what equipment is needed? a. Flour: b. Sugar: c. Brown sugar: d. Shortening (2 different methods) e. Oil, milk, water 20. What two measuring cups do you use to measure ¾ c? types of salads are: A. - Starters to stimulate the appetite B. - Served with main course C. - Must be substantial and satisfying D. - May be a sweetened, molded or frozen salad made of fruit gelatin or fruit mixture. Nutrients in salads: 22. pasta, potatoes dressings 24. meats, cheese, eggs 25. fruits and vegetables (fiber) 26. Fruits and vegetables (fiber) 27. Choose and good quality produce. 28. Ingredients should be. 29. Combine crisp with soft ingredients for contrast in. 30. Mayonnaise Based: Base of dressing is and. Thick consistency. 31. Vinaigrette Based: Mixture of, vinegar, and. 32. What are the 2 basic types of soup? 33. Clear Soups are made from: a. Mirepoix: 1. onion 2. carrot 3. celery 3

4 34. CREAM SOUP a. Created by using a sauce 35. Bechamel sauce is often referred to as a sauce. 36. Complete the chart about the MOTHER SAUCES: Sauce Liquid Thickener Color Bechamel Espagnole Tomato Hollandaise Veloute 37. Steps to Making a Bechamel a. Equal amounts of and b. The fat might be : c. Melt the fat over medium heat d. Stir in an equal amount of e. A will form f. Gradually stir in the that you want to thicken g. Stirring constantly on medium heat until smooth and thick. 38. Why should you always use a shallow container to cool soup? 39. Age ranges through life cycle: a. Children months to yrs. b. 12 to 21 years. c. Adult to years. 4

5 d. 60+years 40. Children need a of nutrient-dense foods in small amounts,. 41. Expose children to one at a time, not all at. 42. The eating habits and attitudes of children usually do not change in. 43. Adolescents need to monitor their intake of and carbonated drinks. 44. Teen should be getting minutes of exercise a day, on most if not all days of the week. 45. Avoiding high sugar and is important 46. Muscles are built by and NOT by extra protein. 47. is essential! This nutrient should be replaced quickly after participating in athletic activities. 48. Those who sweat a lot or exercise often need to replace 49. As you age, your slows down. 50. dense foods are important for older adults. 51. Taste and are less sensitive for aging adults. 52. Match the follow health concerns to the A: Anemia B: Osteoporosis C: Colon Cancer D: Obesity E: Heart Diseases F: Diabetes G: High Cholesterol a. Bones become porous and fragile due to the lack of calcium. b. High fiber diets can help with this illness (drink a lot of water along with the fiber). c. Severe depletion of iron stores resulting in low blood hemoglobin. d. Decrease consumption of foods high in saturated fats and sodium can help with this illness. e. A diet high in saturated fat raises LDL levels more than anything else in your diet which can lead to heart diseases f. the imbalance between calorie intake and consumption vary by individual. Your age, sex, and genes, psychological makeup, and environmental factors all may contribute. g. Affects the body s production and use of insulin (hormone produced in the body). 53. List the 5 different aesthetic guidelines for meal planning: a. b. c. d. e. 54. Draw a picture of a proper place setting including the following: knife, fork, spoon, plate, glass, bread plate and napkin. 5

6 55. Where should the napkin be placed when you sit down at the table? 56. What should be done with your cell phone while you are on a date? 57. How should you eat your roll and your meat? 58. Define the follow: a. Loss Leader: b. Coupons: c. Impulse buying: d. Unit Pricing: e. Sell Date: 59. Emily is going to buy some applesauce from the store. She has 3 options. Which applesauce should she buy and why? a. 8oz for $1.59 b. 16oz for $2.19 c. 18oz for $ How are ingredients listed on the food label? 61. According to the nutrition label, what is the serving size? How many servings are there in the box? 62. How many calories are there per serving? 63. According to the nutrition label, what has the highest Daily value? 64. True / False The nutritional facts label is always for the entire package. 65. In order for a juice to be called a juice, what percentage of juice does the drink need to contain? a. 80% b. 20% c. 100% d. 50% 66. Complete the following table according to the ingredients and their functions in yeast breads: Ingredient Flour Liquid Sugar Eggs 6 Function Leavening Agent Flavor, controls the growth of the yeast Tender, Richness, Flavor and Browning 67. Match the following vocabulary words to the definitions when discussing yeast breads:

7 a. Fermentation When the dough rises b. Kneading Creating desired rolls, twists, buns, loaves etc. c. Proofing First 10 minutes after baking that the bread continues to rise. d. Shaping When the yeast softens in the warm water. e. Baking/oven spring Forming gluten and distributing the yeast throughout the dough. 68. Types of Pies a. Pie shell b. Single crust pie c. Double crust pie 69. What are the 4 Main ingredients in pastries? 70. Where should cream/custard and savory pies be stored? 71. Where should fruit pies be stored? 72. Which is the leaner choice: dark or light meat? 73. Write the cooking method under the correct heat (dry vs. moist). Not all the boxes will be filled. Saute, slow cooking, broil, grill, braise, roast DRY MOIST 74. What is the main nutrient in meat? 7