facs Flashcards
temperature danger zone
40-140
guidelines for cooling food before storing it
within two hours food should be cooled from cooking temp (135 deg-70 deg)
cooking methods
boiling, steaming, roasting, saute
which food group is popcorn, rice, and crackers?
carbohydrates
main source of energy
carbohydrates
what is found in whole grains, fruits, and vegetables that aids in healthy digestion?
vitamins
daily intake to meet sufficient nutrient needs of nearly all healthy individuals
recommended daily allowance
what does protein provide?
regulates body, builds and repairs tissues
how much of your plate should be fruits and vegetables?
50%
6 essential nutrients
proteins, carbohydrates, fats, vitamins, minerals, water
example of nutrient deficiency
scurvy
example of good food source of protein
fish and seafood
standard measuring spoons
1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp
standard measuring cups
1/4, 1/3, 1/2, 1 cup
what fats are solid at room temp and should be enjoyed in moderation?
saturated fats
how long should you wash your hands for?
20 seconds
define roast and give an example
dry heat used on all sides, potatoes
define saute and give an example
to fry foods in small amounts of fat, onions
what is the difference between a rolling boil and a simmer?
rolling boil - vigorous, bubbling boil with more action and more heat
simmer - gently bubbling liquid with less heat
functions of fats in baking
gives tenderness and flavor
functions of flour in baking
provides structure
what common vitamin is found in cantaloupe, orange carrots, and sweet potatoes?
vitamin c
name the 5 parts of a recipe
yield, ingredients and amounts, directions, equipment, time and temp
for which group of people does foodborne illness pose the greatest health risk?
people with weaker immune systems, pregnant women, older people
1/4 cup is equal to how many tablespoons?
4
how many tablespoons are in a teaspoon?
0.3_
what is the abbreviation for tablespoon?
tbsp
substitution for buttermilk
white vinegar
what does a grain need to be considered a whole grain?
bran, germ, and endosperm
the endosperm is high in carbohydrates and
protein/vitamins
example of whole grain product
oatmeal
main causes of foodborne illness
contaminated food and beverages
example of food being contaminated with a non-food item
a piece of broken glass in salad
cereal products use this to replace lost nutrients
food enrichment
examples of helping avoid cross contamination
wash hands and surfaces, keep raw food ready to eat, use seperate cutting boards
how much of your grains should be whole?
50%
how many fluid ounces are in 1 cup?
8
noodles are pasta that have been made with
water
where do you store whole grain products?
dry pantry
where do i store fresh pasta?
freezer
what is the ratio of water to pasta?
4 quarts of water/1 pound of pasta
al dente
cooked so as to be still firm when bitten
quinoa is a _______ _________ because it has all the essential amino acids
complete protein
how many pints are in a quart?
2
eggs provide all the following except what to baked products?
vitamin c
stems we eat
potatoes and ginger
for this leavening agent to work , you must use acid
baking soda
leaves we eat
cabbage and lettuce
how many quarts are in a gallon?
4
which knife is the most versatile?
chefs knife
flowers we eat
citrus and clover
what is the difference between baking powder and baking soda?
baking soda - pure sodium bicarbonate
baking powder - also contains acid
example of nutrient deficiency and the vitamin/mineral that causes it
calcium causes osteoporosis
used to cut something soft
serrated knife
properly stacked fridge
ready to eat food - whole meat - ground meat - poultry
tenderizing agent
sugar
cooking method that retains the most nutrients
roasting and steaming
purpose of vegetable soup lap
to learn to cut and make a roux
purpose or cooking methods lab
to practice basic methods with nutritious vegetables
what sugar do you pack into the cup?
brown sugar
purpose of quesadilla lab
use all food groups and learn to make an egg
how do you lift a hot lid
use pot holder and lift straight up
most dangerous knife
serrated knife
how do you store cleaning products?
cool, dry places with lots of ventilation
knife for small cuts and jobs
parring knife
define slice
to cut across in thin pieces
define mince
to cut or grind into very small pieces
how to hold chefs knife
pinch grip
food borne illness associated with eggs and chicken
salmonella
foodborne illness associated with deli meat, soft cheeses and is most dangerous for pregnant women
listeria
to reduce amount of fat, eggs can be substituted for
applesauce, banana, and avocado
why do you not use butter and extra virgin olive oil for a saute?
smoke point is lower than typical frying temps
how do i measure liquid?
quarts, pints, cups, and gallons
