Name: Class: Foods I Food and Nutrition State Test Review 1. Define each of the following terms: Chop: Cream: *Circle the two ingredients are the most important to remember here. Cut-In: *Circle the two ingredients are the most important to remember here. Dice: Flour: *For the last time, this does not refer to the powdery white substance obtained from milling wheat! What does it mean when a recipe asks you to flour something? Fold-In: Grate: Knead: Mince: Peel: Sauté: Simmer: Steam:_ Whip: 2. Know which pieces of kitchen equipment you need to use for each the terms above. List them on the left next to the term above. 3. You will need to know how to measure the following ingredients and what equipment you need to do it: -Flour -Shortening (Remember, there are two methods!) -Sifted Flour -Oil, Milk, Water -Sugar -Margarine (Remember, there are several methods!) -Brown Sugar -Eggs -Baking Soda 4. You will need to know what the following abbreviations stand for: Tbsp., tbsp., or T. tsp. or t. min. hr. oz. qt. pt. gal. c. lb. or # doz. pkg. 5. How long should you wash your hands before cooking?
6. Equivalents! Equivalents! Equivalents! Equivalents! Equivalents! Equivalents! You need to know. 1 Tbsp. = tsp. 1/4 c. = Tbsp. 1 c. = Tbsp. 1 c. = fluid oz. 1 pt. = c. 1 qt. = pt. 1 gal. = qt. 3/4 c. = Tbsp. 1 qt. = c. 1 gal. = c. 1/2 Tbsp. = tsp. 1/2 c. = Tbsp. 1/3 c. = Tbsp. 1 stick of margarine = c. 7. What two measuring cups do you use to measure 3/4 c.? 8. If you are using a glass pan or a really dark pan, what should you do to the oven temperature? Turn it up or down? By how much? 9. What are three ways you can put out a grease fire? 1. 2. 3. 10. How should you care for a first-degree burn? 11. How should you care for a severely bleeding cut? 12. What should you use when trying to reach items on a high shelf? 13. What is the minimum amount of time you should wash your hands before cooking? 14. What should you do FIRST if someone is being shocked? 15. How should you lift the lid off of a pan that is full of hot, steamy food? 16. When cooking on the stovetop, what direction should all of the pan handles be facing? 17. Which one is safer, dull or sharp knives? 18. When should you wash your hands? (At least 3 answers) 1. 2. 3. 19. What would a mixture of chlorine bleach and ammonia create? 20. What temperature should ground beef be cooked to in order to be safe?
21. What is the most common source for the food borne illness E. coli? 22. What is the most common source for the food borne illness salmonella? 23. What is the most common source for the food borne illness staph? 24. What is the most common source for the food borne illness hepatitis? 25. Finish the phrase: When in doubt,! 26. What is the temperature danger zone? Between ºF and ºF. 27. List the 3 safest ways to thaw frozen meats. 1. 2. 3. 28. What are the 3 things that bacteria need to grow? 1. 2. 3. 29. What are at least 3 things that are microwave safe? 1. 2. 3. 30. What are the 3 things that microwaves are attracted to? 1. 2. 3. 31. What is standing time? 32. Why is standing time so important? 33. What type of dish would be the best for microwave cooking: tall or shallow? Why? 34. Which food would cook faster: a whole potato, or thin potato slices? 35. What are the 6 basic nutrients, how many calories per gram do they contain, and what is the MAIN function of each? Nutrient Calories per Gram Main Function 1. 2. 3. 4. 5. 6. *Remember, three nutrients provide energy, three of them do not. 36. How many dietary guidelines are there? 37. What do dietary guidelines prevent?
38. Label the Food Guide Pyramid: D. A. B. C. E. F. A. Food Group: D. Food Group: Color: Color: Serving Size: Serving Size: B. Food Group: E. Food Group: Color: Color: Serving Size: Serving Size: C. Food Group: F. Food Group: Color: Color: Serving Size: Serving Size: 39. How is activity represented on the food guide pyramid? _ 40. How much exercise should teenagers get everyday? 41. How is variety represented on the food guide pyramid? _ 42. How is gradual improvement represented on the food guide pyramid? _ 43. How many ounces of whole grains is the average American supposed to consume each day? 44. What two colors of vegetables should be increased in the diet?
45. What does nutrient dense mean? 46. Which type of lipoprotein is better for you: HDL s or LDL s? 47. Which one is MORE saturated: solid fats or liquid fats? 48. Which one is LESS saturated: solid fats or liquid fats? 49. What are the three types of fat? 1. 2. 3. 50. How much fiber does the average American need each day? 51. What are the three types of carbohydrates? 1. 2. 3. 52. What percentage of our daily calories should come from carbohydrates? 53. What type of carbohydrate is simple? 54. What type of carbohydrate is complex? 55. Which type of carbohydrate (simple or complex) is the best energy source? 56. Think of the dietary analysis assignment: what four things are considered when determining how many calories you need to eat? 1. 2. 3. 4. 57. What two types of leavening agent do quick breads use? 1. 2. 58. What type of leavening agent does yeast bread use? 59. What gas is produced to raise yeast bread? 60. What is the ingredient that feeds yeast? What is the ingredient that controls yeast? 61. Which mixing method has you make a well in the middle of the dry ingredients and then add all the liquid ingredients at once? Muffin Method or Biscuit Method? (Circle One) 62. Which mixing method has you cut-in the fat and the knead the dough? Muffin Method or Biscuit Method? (Circle One) 63. If I have 1 cup of uncooked rice, how much cooked rice would I end up with? 64. If I have 1 cup of uncooked pasta, how much cooked pasta would I end up with? 65. What type of rice has the most fiber? 66. What are amino acids? 67. What is a complete protein?
68. What is an incomplete protein? 69. Is it possible to combine incomplete proteins to form a complete protein? _ 70. What are the five functions of eggs? List one food example that you would find these in. 1. EX: 2. EX: 3. EX: 4. EX: 5. EX: 71. What are the three stages of beating egg whites? 1. 2. 3. 72. What happens to eggs and cheese if you overcook them? 73. Define: 1. Pasteurization: 2. Homogenization: 74. List the four fat-soluble vitamins: 1. 2. 3. 4. 75. List the seven water-soluble vitamins: 1. 2. 3. 4. 5. 6. 7. 76. List the three types of minerals: 1. 2. 3. 77. List the three macro minerals: 1. 2. 3. 78. List the five trace minerals: 1. 2. 3. 4. 5. 79. List the three electrolytes: 1. 2. 3. 80. What disease could you get if you are deficient in calcium? 81. What disease could you get if you are deficient in iron? 82. What vitamin can you get from sunlight, as well as diary products? 83. What vitamin will help prevent neural tube defects like spina bifida? 84. What is the main function of vitamin C? 85. List five ways to preserve nutrients when cooking fruits and vegetables? 1. 2. 3. 4.
5. 86. What are the two best ways for cooking vegetables to preserve the most nutrients? 1. 2. GOOD LUCK ON THE STATE TEST!!!!