Name: Class Period: Lifetime Nutrition & Wellness 1 st Semester - Final Exam Review Part 1: Written final exam will consist of 100 multiple choice questions. Part 2: Cooking Lab will be a group activity. Each member will be graded individually based on lab performance as observed by Mrs. Scherr. 3 rd 6 weeks materials: Kitchen Math: - The shortened form of a word. Teaspoon = Quart = Tablespoon = Gallon = Cup = Ounce/fluid ounce = Pint = Pound = are amounts that are equal to each other. 4. Dry/Liquid equivalents: Pinch or Dash = less than teaspoon 1/2 cup= Tablespoons 1 Tablespoon = teaspoons 3/4 cup = Tablespoons 1/4 cup = Tablespoons 1 cup = Tablespoons 1/3 cup = Tablespoons & teaspoon 5. 1 fluid ounce = Tablespoons 1 pint = cups 8 ounces = cup 1 quart = pints = cups 16 ounces = pound 1 gallon = quarts = pints = cups 6. 3 tsp = 2 T = 8 oz = 2 c = 2 pts = 4 qts= Lab Equipment: 7. slanted sides make this pan perfect for stir-frying and quick cooking techniques where ingredients are moving around a lot in the pan. 8. preparing a gravy/sauce; heating soup, chili. 9. - has straight sides and larger surface area, ideal for searing meat, sautéing veggies, or reducing a pan sauce. 10. dry ingredients such as flour, sugar, chocolate chips. 1 liquids such as water, milk, oil. 1 small amounts such as baking powder/soda and herbs or seasons like salt and pepper. 1 used sifting flour to incorporate air 14. used for cutting in butter or shortening with flour when preparing a pastry (pie crust). 15. draining/straining liquids (draining pasta or washing fresh fruit/vegetables).
16. - used for straining solids from liquids, for separating coarser from finer particles, or for reducing soft solids to a pulp. Nutrients & Nutrition: 17. is the study of how your body uses the food that you eat. 18. is a philosophy that encourages people to take responsibility for their own health. It is reflected in your attitudes and your behaviors. 19. A is a chemical substance in food that helps maintain the body. 20. What are the 6 classifications of nutrients? 4. 5. 6. 2 are nutrients that provide calories or energy and are needed in amounts. 2 : A unit of measure for energy in food. The amount of energy needed to raise the temperature of 1 gram of water through 1 C. 2 What are three macronutrients: 24. Carbohydrate = calories per gram. Protein = calories per gram. Fat = calories per gram. 25. often referred to as and, are only required by the body in. 26. Know the Functions, Food Sources, and Consequences of too little of the following nutrients: Protein, Carbohydrates, Fats, Vitamin A, B-Complex, Folic Acid, Vitamin C, Calcium, Iron, Iodine, and Zinc. 27. is found only in and is absorbed much than, which is found primarily in fruits, products. 28. Eating with a non-heme iron food iron absorption. 29. High intake of will iron absorption. My Plate: 30. 3 goals of My Plate: Carbohydrates: 3 Carbohydrates are the body s main source of. 3 What are the 3 types of Carbohydrates:
( ) 3 are carbohydrates and quickly. 34. Simple carbohydrate food sources include: 35. List the Monosaccharides: 36. List the Disaccharides: 37. are carbohydrates and requires for our body to digest. They are composed of and. 38. Complex carbohydrate food sources include: 39. Three main polysaccharides and their function include: 40. Starch is a mixture of two polysaccharides: and. 4 is a of glucose molecules; it is in water and digestible. 4 is a of glucose molecules; it is in water and digestible than amylose. 4 helps the system work properly and protect the body from and. Teens need and adults need. 44. Food sources of dietary fiber include: 45. Name the 3 parts of a grain kernel. Dietary Fiber: 46. What are the 2 types of dietary fiber and what is the difference between them: 47. Can too much fiber be harmful, if so why?
Food Storage & Cooking Temperatures What is FAT TOM? 2 nd 6 weeks materials: What is the only way to kill bacteria? What is the benefit of keeping risky foods out of the temperature danger zone? 4. Animal products such as eggs can be contaminated with which bacteria from the beginning (not from cross contamination or other sources)? 5. This bacteria is most common in ground beef and is contracted from the slaughtering process. 6. Risky foods should NEVER be thawed at. 7. Risky food should be thawed either in the or the. 8. Never thaw foods by placing them in a sink with. 9. How many times can food be reheated? 10. If risky foods are left out at room temperature for more than hours they should no longer be and should be. 1 What temperature should the refrigerator be set at or below? 1 What temperature is the Temperature Danger Zone? 1 What temperature do you cook Stuffing, Ground Poultry, Casseroles, and reheat leftovers to? Basic Knife Skills 14. This is the very first thing you do when setting up a work area. 15. What does stabilizing the cutting board prevent? 16. Hold the chef s knife with around the handle, and finger on the of the blade.
17. Keep knives sharp! knives are more dangerous than knives. 18. Cut from yourself and others. 19. Don t catch a knife. 20. A julienne cut looks like a. 2 Diagonal cuts are used to increase the area of vegetables. 2 Fresh basil is an example of something that you would use the cut on. It looks like a ribbon. 2 To mince is to cut food into very pieces. Reading Recipes 24. What are the 3 types of recipe formats? 25. Be able to match Basic Cooking Terms with their definition. (Hint: study the Basic Cooking Terms worksheet) 26. Know the function/purpose of common ingredients and the proper way to measure them. (Hint: study the Ingredients Viewing Guide) Teamwork Part 1 1 st 6 Weeks Materials: Recognize attributes of effective team players. List the 7 attributes: Teamwork Part 2 Recognize components of time management. I. List the 8 components: What is mise en place? 4. What are some time saving practices to use in the kitchen? Hint: We talked about 4 things.
Food Borne Illnesses Part 1 5. T/F: It is okay to eat hamburgers that are pink, but not red, in the middle. 6. T/F: Fruits and vegetables should be washed with running water before eating. 7. T/F: Food containing bacteria that causes foodborne illness always smells, looks or tastes bad? 8. T/F: Frozen meat, poultry or fish products should be defrosted in the refrigerator or microwave. 9. T/F: You should always use a thermometer to test the doneness of whole chicken or turkey. 10. T/F: The temperature of your home refrigerator should be 40 degrees F. or less. 1 T/F: You will feel sick within 24 hours of eating contaminated food if you have a food borne illness. 1 T/F: As long as you rinse your cutting board before you use it to cut a different type of food, you won t have any problems. 1 T/F: Milk that has been pasteurized has had all of the bacteria killed thus no refrigeration is needed. 14. in people will get sick from food borne illness this year. 15. Food borne illness results in deaths per year. Complete the definitions: 16. Foodborne Infection: 17. Foodborne Intoxication: 18. Foodborne Illness: 19. Microorganisms: 20. Bacteria: 2 Pathogen: 2 List the 4 categories of microorganisms: 4. 2 List 5 ways that food borne illnesses are spread: I. II.
III. IV. V. 24. Bacteria doubles every minutes. 25. Keep food out of the to prevent growth. to degrees F. 26. What are the 4 methods to keep food safe using the Fight Bac Method? I. II. III. IV. 27. What is the easiest way to prevent food borne illness when preparing foods?