Final Exam

Question 0

165

Answer 0

Ground beef, hamburger

Question 1

Food contaminant

Answer 1

Bacteria, glass, plastic in food

Question 2

Proper hand washing

Answer 2

Hot soapy water-20 sec dry with paper towel

Question 3

First aid

Answer 3

Cut hand wear glove

Question 4

Salmonella

Answer 4

Eggs-achy headache

Question 5

Red cutting board used for

Answer 5

Meat

Question 6

170

Answer 6

Chicken, poultry

Question 7

Flammable

Answer 7

Recipe, towel near stove

Question 8

Towel

Answer 8

Spills, counters

Question 9

E. Coli

Answer 9

Meat-ground beef

Question 10

Cross contamination

Answer 10

Cut raw chicken-same knife for veggies

Question 11

155

Answer 11

Rare steak, fish

Question 12

40-140

Answer 12

Danger zone

Question 13

Paper towel

Answer 13

Sink, hands

Question 14

Creaming

Answer 14

Baked good-butter and sugar

Question 15

Baste

Answer 15

Poor liquid over food

Question 16

Folding

Answer 16

Fold in light ingredients with heavy ingredients

Question 17

Beating

Answer 17

Increase air- dough

Question 18

Mince

Answer 18

Tiny irregular pieces- chefs knife, garlic

Question 19

Dice

Answer 19

Small pieces-carrots

Question 20

Julienne

Answer 20

Strips

Question 21

Brush

Answer 21

J

Question 22

Cut in

Answer 22

Pastry blender- solid into flour

Question 23

Whip

Answer 23

Increase air-cream

Question 24

Pare/peel

Answer 24

Skin off

Question 25

Moist- how to measure

Answer 25

Brown sugar, pb, shortening- scoop, pack, level

Question 26

Dry ingredients

Answer 26

Flour, sugar- scoop level off

Question 27

Moist heat

Answer 27

Cooking with liquid

Question 28

Baking

Answer 28

Dry heat- oven

Question 29

Cooking with fat

Answer 29

Add oil/ butter

Question 30

Boiling

Answer 30

Lots of bubbles

Question 31

Sautéing

Answer 31

Cooking with little fat

Question 32

Roast

Answer 32

Turkey veggies

Question 33

Bran

Answer 33

Outside

Question 34

Endosperm

Answer 34

Inside

Question 35

Germ

Answer 35

New swirly part

Question 36

Club

Answer 36

3 bread-2fillings

Question 37

Calzone

Answer 37

Pizza folded

Question 38

Hero

Answer 38

Italian bread-fillings

Question 39

Order of cooking pasta

Answer 39

Fill stockpot 
Turn burner on high
Bring to boil
Add pasta
Stir pasta
Boil 9- 11 min
Strain using colander
Put over hot water

Question 40

Bar cookie

Answer 40

Rectangle-brownie

Question 41

Rolled cookie

Answer 41

Rolling pin-sugar cookies

Question 42

Fridge cookie

Answer 42

But

Question 43

Molded cookie

Answer 43

Shape with hand- snicker doodles

Question 44

Pressed cookie

Answer 44

Spritz cookie- need press

Question 45

Egg white-yolk

Answer 45

White-protein- builds muscle

Yolk-fat- vitamins a d e k

Question 46

Dairy

Answer 46

Calcium, d a vitamins

Question 47

Recipe

Answer 47

Title 
Yield 
Ingredients 
Steps
Time
Where came from
Picture

Question 48

Standard recipe

Answer 48

From gma books

Question 49

Part of plant that holds the seed

Answer 49

Fruit

Question 50

Single, hard seed-identifies this fruit. Inner flesh is soft and covered by tender edible skin

Answer 50

Drupe

Question 51

Thick firm tender edible skin- core contains small seeds

Answer 51

Pomes