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facs Flashcards

1
Q

temperature danger zone

A

40-140

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2
Q

guidelines for cooling food before storing it

A

within two hours food should be cooled from cooking temp (135 deg-70 deg)

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3
Q

cooking methods

A

boiling, steaming, roasting, saute

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4
Q

which food group is popcorn, rice, and crackers?

A

carbohydrates

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5
Q

main source of energy

A

carbohydrates

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6
Q

what is found in whole grains, fruits, and vegetables that aids in healthy digestion?

A

vitamins

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7
Q

daily intake to meet sufficient nutrient needs of nearly all healthy individuals

A

recommended daily allowance

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8
Q

what does protein provide?

A

regulates body, builds and repairs tissues

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9
Q

how much of your plate should be fruits and vegetables?

A

50%

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10
Q

6 essential nutrients

A

proteins, carbohydrates, fats, vitamins, minerals, water

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11
Q

example of nutrient deficiency

A

scurvy

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12
Q

example of good food source of protein

A

fish and seafood

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13
Q

standard measuring spoons

A

1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp

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14
Q

standard measuring cups

A

1/4, 1/3, 1/2, 1 cup

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15
Q

what fats are solid at room temp and should be enjoyed in moderation?

A

saturated fats

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16
Q

how long should you wash your hands for?

A

20 seconds

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17
Q

define roast and give an example

A

dry heat used on all sides, potatoes

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18
Q

define saute and give an example

A

to fry foods in small amounts of fat, onions

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19
Q

what is the difference between a rolling boil and a simmer?

A

rolling boil - vigorous, bubbling boil with more action and more heat
simmer - gently bubbling liquid with less heat

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20
Q

functions of fats in baking

A

gives tenderness and flavor

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21
Q

functions of flour in baking

A

provides structure

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22
Q

what common vitamin is found in cantaloupe, orange carrots, and sweet potatoes?

A

vitamin c

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23
Q

name the 5 parts of a recipe

A

yield, ingredients and amounts, directions, equipment, time and temp

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24
Q

for which group of people does foodborne illness pose the greatest health risk?

A

people with weaker immune systems, pregnant women, older people

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25
Q

1/4 cup is equal to how many tablespoons?

A

4

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26
Q

how many tablespoons are in a teaspoon?

A

0.3_

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27
Q

what is the abbreviation for tablespoon?

A

tbsp

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28
Q

substitution for buttermilk

A

white vinegar

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29
Q

what does a grain need to be considered a whole grain?

A

bran, germ, and endosperm

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30
Q

the endosperm is high in carbohydrates and

A

protein/vitamins

31
Q

example of whole grain product

A

oatmeal

32
Q

main causes of foodborne illness

A

contaminated food and beverages

33
Q

example of food being contaminated with a non-food item

A

a piece of broken glass in salad

34
Q

cereal products use this to replace lost nutrients

A

food enrichment

35
Q

examples of helping avoid cross contamination

A

wash hands and surfaces, keep raw food ready to eat, use seperate cutting boards

36
Q

how much of your grains should be whole?

A

50%

37
Q

how many fluid ounces are in 1 cup?

A

8

38
Q

noodles are pasta that have been made with

A

water

39
Q

where do you store whole grain products?

A

dry pantry

40
Q

where do i store fresh pasta?

A

freezer

41
Q

what is the ratio of water to pasta?

A

4 quarts of water/1 pound of pasta

42
Q

al dente

A

cooked so as to be still firm when bitten

43
Q

quinoa is a _______ _________ because it has all the essential amino acids

A

complete protein

44
Q

how many pints are in a quart?

A

2

45
Q

eggs provide all the following except what to baked products?

A

vitamin c

46
Q

stems we eat

A

potatoes and ginger

47
Q

for this leavening agent to work , you must use acid

A

baking soda

48
Q

leaves we eat

A

cabbage and lettuce

49
Q

how many quarts are in a gallon?

A

4

50
Q

which knife is the most versatile?

A

chefs knife

51
Q

flowers we eat

A

citrus and clover

52
Q

what is the difference between baking powder and baking soda?

A

baking soda - pure sodium bicarbonate
baking powder - also contains acid

53
Q

example of nutrient deficiency and the vitamin/mineral that causes it

A

calcium causes osteoporosis

54
Q

used to cut something soft

A

serrated knife

55
Q

properly stacked fridge

A

ready to eat food - whole meat - ground meat - poultry

56
Q

tenderizing agent

A

sugar

57
Q

cooking method that retains the most nutrients

A

roasting and steaming

58
Q

purpose of vegetable soup lap

A

to learn to cut and make a roux

59
Q

purpose or cooking methods lab

A

to practice basic methods with nutritious vegetables

60
Q

what sugar do you pack into the cup?

A

brown sugar

61
Q

purpose of quesadilla lab

A

use all food groups and learn to make an egg

62
Q

how do you lift a hot lid

A

use pot holder and lift straight up

63
Q

most dangerous knife

A

serrated knife

64
Q

how do you store cleaning products?

A

cool, dry places with lots of ventilation

65
Q

knife for small cuts and jobs

A

parring knife

66
Q

define slice

A

to cut across in thin pieces

67
Q

define mince

A

to cut or grind into very small pieces

68
Q

how to hold chefs knife

A

pinch grip

69
Q

food borne illness associated with eggs and chicken

A

salmonella

70
Q

foodborne illness associated with deli meat, soft cheeses and is most dangerous for pregnant women

A

listeria

71
Q

to reduce amount of fat, eggs can be substituted for

A

applesauce, banana, and avocado

72
Q

why do you not use butter and extra virgin olive oil for a saute?

A

smoke point is lower than typical frying temps

73
Q

how do i measure liquid?

A

quarts, pints, cups, and gallons

finals (5 decks)

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