Foods and Nutrition Take Home Final Exam

Transcription

1 Due: Please Note: Late passes will not be accepted on this assignment!!!! Name Period Foods and Nutrition Take Home Final Exam Corrected by Score /150 + bonus = I. Safe Work Habits (1 pt. each = 5 pts.): 1. Which is more hazardous a dull or a sharp knife? (circle one) 2. Which of the following can be used to extinguish a grease fire (circle all that apply)? a. flour d. fire extinguisher g. salt b. baking soda e. lid over the pan h. sugar c. baking powder f. water 3. A first-degree burn should be treated with water. 4. First-aid for a severely bleeding cut would be to. 5. The first line of defense for electrical shock is to II. Sanitation Practices in the Kitchen (1 pt. each = 13 pts.): 6. What happens when you mix ammonia with bleach? 7. Which of the following is the safest way(s) to thaw large portions of meat (circle all that apply)? a. In the microwave on defrost b. In the refrigerator for 2-3 days c. On the counter in a brown sack for however long it takes to thaw d. In the sink with warm water for 2+ hours 8. You should spend at least seconds washing your hands. 9. Which one of the following would disinfect (sanitize/rid the area of bacteria) of a food surface? a. chlorine bleach and water b. sudsy water c. hot water d. ammonia and water 10. What three conditions do bacteria need to grow? a. b. c. 11. What is the temperature range of the danger zone for food? State the MAIN SOURCE for the following food-bourne illnesses: 12. You get E-coli from: 13. You get Salmonella from: 14. You get Botulism from: 15. You get Hepatitis from: 16. You get Staph Infection from: 17. Briefly describe cross-contamination: 18. Ground meat should be cooked to F /17

2 III. MyPlate, Dietary Guidelines and Healthy Eating Habits (1 pt. each = 8 pts.): 19. Name four of the six main Dietary Guidelines. a. b. c. d. 20. Half your plate should be made up of fruit and. 21. T/F Oils are a food group. 22. Each person s caloric needs depend on their age, gender and. 23. Define empty calories. 24. Complete the MyPlate below (3 pts per food group = 15 pts.): V. Kitchen Equipment (1 pt. each = 7 pts.): 22. Briefly describe the appropriate use for each of the following: a. Colander/strainer - b. Tong s - c. Ladle - d. Pastry Blender - e. Wire Whisk - f. Metal (straight edge) spatula - g. Wooden Spoon - /30

3 VI. Microwaves (1 pt. each = 3 pts.): 23. Microwaves are attracted to which THREE of the following types of molecules? a. Fat d. Water b. Sugar e. Bones c. Meat/Protein f. Plastic 24. Microwave safe containers include: paper, plastic and 25. Explain the microwave cooking result difference when using a square versus a round container. VII. Food Preparation Terms (1 pt. each = 15 pts.): 26. Match the following terms to their definitions. dredge a. To rub on a tool that separates/shreds the food chop b. To beat rapidly and make light and airy cream c. To cut into extremely small pieces cut-in d. To cut into small square pieces dice e. To cut into small pieces with a knife fold(in) f. To work or press dough with the palms of the hands grate g. To blend with spoon/electric mixer until well-combined knead h. To mix flour/fat with pastry blender, knife or forks mince i. To remove peeling with a knife or peeler peel j. To cook in a small amount of fat sauté k. To heat to just below boiling simmer l. To cook using boiling water under, not in the food. steam m. To gently combine two mixtures whip n. To coat food heavily with flour, bread crumbs, etc. flour o. To sprinkle or coat lightly with a powdered substance VIII. Abbreviations/Equivalents (1 pt. each = 16 pts.): 27. Write the abbreviations for the following: a. tablespoon or b. gallon c. teaspoon or d. cup e. pint f. quart g. ounce h. pound 28. Write the equivalent for the following: a. 1 cup = oz. b. 1 pint = cups c. 1 gallon = cups d. 3/4 cup = ounces e. 1 quart = cups f. 1 tablespoon = teaspoon(s) g. 1/2 cup = tablespoons h. 1/8 cup = tablespoons 29. Double/Halving Recipes (1 pt each blank = 10 pts.): Use the best standard measuring equipment to complete the table below. RECIPE - regular RECIPE - doubled RECIPE - halved 1 cup flour 1/2 cup sugar 1/4 tsp. salt 2/3 cup butter 1 ½ tsp. baking soda /44

4 IX Carbohydrates (1 pt. each = 15 pts.): 30. Match the following with either complex or simple carbohydrate. sugars starches long-lasting energy whole grains/products a. simple carbohydrate Captain Crunch cereal b. complex carbohydrate quick energy snickers bar rice and pasta 31. What portion of a person s daily intake of carbohydrates should come from whole grains? 32. Carbohydrates have calories/ gram. 33. When cooked, pasta will in size and rice will in size. 34. T/F Yeast is a leavening agent in quick breads. 35. Which of the following is not a quick bread? a. oatmeal muffins b. blueberry pancakes c. pumpkin crepes d. cinnamon rolls 36. In quick breads the flour provides structure, the fat provides and the salt provides. 37. Name two leavening agents used in quick breads. a. b. X Fats (1 pt. each ((except #42 which = 6 pts.)) = 10 pts.): 38. Fats do all of the following except: a. carrier for Vitamins A,D,E,K b. reserve supply of energy c. adds flavor to food d. protects internal organs e. build and repair body tissue f. insulate the body 39. Fats have calories/gram 40. HDL is good/bad cholesterol? (Circle one) 41. LDL is good/bad cholesterol? (Circle one) 42. Fill in the chart for each fat acid type (1 pt. for HDL/LDL and 1 pt. for source) Type of Fat HDL s LDL s One Source raises lowers raises lowers Saturated Monounsaturated Polyunsaturated XI Protein (1 pt. each (except #50 ) = 12 pts.): 43. Protein has calories/gram. 44. Protein and body tissue. 45. There are amino acids and are essential. /28

5 46. Lack of protein will growth and down healing. 47. Complete proteins usually come from sources. 48. Incomplete proteins usually come from sources. 49. I can combine beans /nuts and to create a complete protein. 50. Match the following function of eggs to the food it is exhibited in(1pt. each = 5 pts.): coating a. meat loaf binding b. angel food cake thickening c. custard/pudding leavening d. mayonnaise emulsifying e. breading on chicken XII Vitamins, Veggies and Fruit (1 pt. each = 7 pts.): 51. Water-soluble vitamins are vitamins that cannot be in the body. 52. The water-soluble vitamins include and 53. Fat-soluble vitamins include,,, and. 54. The B vitamin that helps prevent neural tube disorders (spinal bifida) and other birth defects is:. 55. True/False Too many fat-soluble vitamins can be harmful/toxic. 56. When fresh fruit turns brown it is called e b. 57. Which of the following is the worst cooking method for preserving nutrients? a. microwaving b. steaming c. boiling d. stir frying/sautéing XIII Minerals and Milk Products(1 pt. each = 8 pts.): 58 Name the three macro (needed in great quantity) minerals: a. b. c. 59. Name the five micro/trace (needed in smaller amounts) minerals: a. b. c. d. e. 60. Name the electrolyte minerals that are needed to maintain fluid balance in the body: a. b. c. 61. Iron deficiency leads to. 62. Calcium deficiency leads to. 63. It is recommended that teens and adults have cups of milk products daily. 64. Define homogenization 65. Define pasteurization: XIV Water (1 pt. each = 3 pts.): 66. How many ounces of water a day are recommended? 67. Water is the important nutrient. 68. Water is used to carry products through the body and to regulate body through perspiration. /27

6 XV Fiber (1 pt. each = 5 pts.): 69. Fiber reduces the risk of d and cancer. 70. Fiber helps keep food moving through the track and prevents constipation if consumed with enough. 71. All of the following are great sources of fiber except: g. fruits h. vegetables i. whole grains j. milk k. bean 72. How many grams of fiber is recommend daily to stay healthy? /4 EXTRA CREDIT (1 pt. each = 3 pts.) 1. My favorite lab this semester was 2. My least favorite lab this semester was 3. My favorite thing I liked learning about was /3