Culinary Arts 1 Final

Question 1

What is FATTOM and what does each letter stand for?

Answer 1

Common term used to help remember six conditions that microorganisms grow best in; food, acidity, temperature, time, oxygen, moisture

Question 2

What is dicing?

Answer 2

to cut into medium sized pieces

Question 3

What is slicing?

Answer 3

to cut food into thin sheets

Question 4

What is simmering?

Answer 4

to cook in a liquid at a lower temperature than boiling

Question 5

What is whipping?

Answer 5

to beat rapidly to add air bubbles into a liquid and make it foamy

Question 6

What is creaming?

Answer 6

to blend butter and sugar together until light and fluffy; soft texture

Question 7

What is broiling?

Answer 7

to cook by placing food under the direct heat source (under flame)

Question 8

What is grilling?

Answer 8

To cook by placing food over the direct heat source (over flame)

Question 9

What is baking?

Answer 9

to cook in an oven in an uncovered container

Question 10

What is sauteing?

Answer 10

to cook in a small amount of fat (oil/butter) over low-medium heat and using constant motion

Question 11

What is peeling?

Answer 11

to remove the outer cover or skin from a vegetable or fruit

Question 12

What are the food categories recommended by the MyPlate program?

Answer 12

Dairy, Grain, Protein, Fruit, Vegetables

Question 13

How vital is water in a person’s diet?

Answer 13

Helps with digestion, removes waste, provides proper bodily functions, regulates body temperature, carries nutrients throughout the body

Question 14

How long should you wash your hands?

Answer 14

20 seconds

Question 15

Who is most likely to get sick from a foodborne illness?

Answer 15

pregnant women, children, elderly, those with weakened immune systems

Question 16

What are the three types of food hazards?

Answer 16

chemical, physical, biological

Question 17

What are the three types of recipes?

Answer 17

Active, Standard, Narrative (active: ingredients listed within directions; standard: ingredients listed first, directions step-by-step second)

Question 18

What are the main parts of a recipe?

Answer 18

Ingredients, Directions, Recipe Title, Equipment, Cooking Time & Temperatures, Total Yield, Portion/Serving Size

Question 19

What things should you do to prepare to cook?

Answer 19

tie up hair, wear an apron, remove accessories, roll up sleeves, wash hands with warm soapy water

Question 20

What is a foodborne illness?

Answer 20

FBI is a sickness from consuming food that is not safe to eat

Question 21

What is the temperature danger zone and why should you avoid it?

Answer 21

The temperature range in which bacteria grows fastest (40-140 F). Bacteria will grow on the food if it is between these temperatures.

Question 22

How long can food be left at room temperature before bacteria starts to grow?

Answer 22

2 hours or sooner

Question 23

What are the important temperatures for freezing, refrigerating, and holding food hot?

Answer 23

Freezing: 0-32 F
Refrigerating: 32-40 F
Hot: 140-165 F

Question 24

Give examples of contaminants that can get into food in each type of food hazards.

Answer 24

Physical : metal, glass, hard plastic, pebbles, pits, shells
Biological: bacteria, viruses, parasites
Chemical: sanitizers, cleaning supplies

Question 25

How can you be safe with a knife?

Answer 25

Don’t cut with dull knives, hold knives by its handle, use a cutting board, don’t catch falling knife

Question 26

How should you wash a knife?

Answer 26

Wash knives separately, don’t put knives in a sink of dish water

Question 27

Give examples of food spoilage.

Answer 27

Change in color, change in odor, change in texture, accumulation of gas or foam, accumulation of liquid

Question 28

How do you know which measuring cups to use?

Answer 28

Dry measuring cups are for dry ingredients to level the measurements. Liquid measuring cups are purely for liquid substances.

Question 29

How does Vitamin A & D benefit the body?

Answer 29

A- Healthy vision, strong immune system
D- protects exposure from Sun, absorbs calcium
Both: strong teeth and bones

Question 30

How does the Vitamin B group benefit the body?

Answer 30

Helps turn food into energy; make red blood cells and genetic material for DNA and RNA

Question 31

How does Vitamin C benefit the body?

Answer 31

Makes collagen to hold body cells together, heals wounds and burns, strong bones and teeth

Question 32

How do Vitamin E and K benefit the body?

Answer 32

Keeps blood healthy and organs functioning
E- maintains healthy red blood cells and muscle tissue

Question 33

What are the macronutrients and how do they affect the body?

Answer 33

Carbs: provide energy
Protein: repair body cells and tissues
Fats: supplies energy, keeps skin healthy, promotes normal growth

Question 34

What are the five types of taste? Describe each one.

Answer 34

Sweet- sugary
Sour-acidic, pungent
Salty- like salt
Bitter-sharp, unpleasant
Umami- meaty, savory

Question 35

When reading a nutrition label what is found on every food label?

Answer 35

calories, carbs, fat, fiber, protein, and vitamins