Foods Final State Test Review Flashcards
Chop
To cut into small pieces
Cream
To work sugar and fat together until the mixture is soft and fluffy
Cut-In
To cut fat into flour with two knifes or a pastry blender
Dice
To cut into very small cubes
Dredge
To coat a food heavily with flour, breadcrumbs or cornmeal
Flour
To sprinkle or lightly coat with a powdered substance, often with crumbs or seasoning
Fold-in
To combine two mixtures by gently cutting down through the mixture, across the bottom, and turning over near the surface
Grate
To rub food on a surface with sharp projections
Knead
To work dough by pressing and folding until it becomes elastic and smooth
Mince
To cut food into the smallest pieces possible
Peel/Pare
To remove or strip off the skin or rind of some fruits or vegetables
Sauté
To brown or cook food in a small amount of fat over a low or medium heat
Simmer
To cook food just below the boiling point
Steam
To cook by the vapor produced when water is heated to the boiling point
Whip
To beat rapidly to incorporate air and to incase volume
With flour you…
Spoon in and level off
With Sifted Flour you…
Sift in a sifter, spoon into measuring cup and level off
With sugar you…
Scoop and level off
With Shortening you…
- Water displacement 2. Pack into a dry measuring cup and level off
T. or Tbsp
Tablespoon
t. or tsp.
Teaspoon
min
Miunte
hr
Hour
1 Tbsp.
3 tsp.
1/4 c
4 Tbsp.
1 c.
8 fl. oz
1/3 c.
5 1/3 Tbsp.
1 pt.
2 c.
1 qt.
2 pt.
1 gal.
4 qt.
3/4 c.
12 Tbsp.
1 cube butter
1/2 c.
1 qt.
4 c.
1 gal.
16 c.
1/2 Tbsp.
1 1/2 tsp.
1/2 c.
8 Tbs.
When using a glass or dark pan in the oven you should
lower the temperature by 25 degrees
Put out a grease fire with
Cover with a lid, fire extinguisher, baking soda
Things you never put on a grease fire is
Water, Sugar, flour
With a first degree burn you
Run under cold water
With a bleeding cut you
Put pressure on the woiund
When someones being shocked you first
turn off main power source
Minimum time to wash your hands is
20 seconds
Lift the lid off a steamy pan
away from your face
Pan handles should be facing
Toward the center or back
Which is safer? Dull or sharp knives?
Sharp
When should you wash your hands while cooking?
Before, doing, and after cooking
Chlorine bleach and ammonia create a
toxic and deadly gas
Ground meats should be at least
160 degrees
Coli found in
undercooked beef
Salmonella
Raw poultry and eggs
Staph
Human mucous (sneezing, coughing, ect.)
Hepatitis
Feces/ not washing hands after using the bathroom
Botulism
Improperly canned foods
When in doubt
throw it out
Keep
hot foods hot and cold foods cold
Whats the danger zone?
Between 41 degrees F and 135 degrees F
Three safest way to thaw frozen meats is
in the fridge for 2-3 days, under cold running water, in the microwave
3 microwave safe materials are
Paper, plastic, and glass
3 things microwaves are attracted to are
Water, sugar, and fat
What is standing time?
The time allowed for a product to sit after microwave cooking
Why is standing time so important?
To allow the food to finish cooking and cool down to prevent burns
Which is better for microwaving? Tall or shallow containers?
Shallow to allow for more even cooking
Which cooks faster? A whole potato or a sliced potato
Sliced potato
Foods will not brown in the microwave because
there is no dry heat to pull moisture away from the food
Fat
Reserve store of energy, carries fat soluble vitamins, cushion, heat regulator, healthy skin, cell growth, insulates, adds flavor, satisfies hunger
Fat has
9 calories per gram
Carbs
Provide energy
Carbs
have 4 calories per gram
Protein
builds and repairs body tissues
Protein
has 4 calories per gram
Vitamins
regulate body functions
Vitamins have
0 calories per gram
Minerals
regulate body functions
Vitamins have
0 calories per gram
Water
Carries water soluble vitamins, regulates body temperature, carries waste products out, prevents dehydration
Water has
0 calories per gram
Eat vegetables that are
red, orange, dark green
Nutrient dense means
Foods that provide substantial amount
Empty calories are
foods that have solid fats and added sugars add calories to food, but few or no nutrients. The foods have more “empty calories”
Fat soluble vitamins are
A , E , K , D
Water soluble vitamins are
C , B1 , b2 , B3 , Floate , B6 , B12
Macro Minerals are
Calcium, Phosphorous, Magnesium
Macro/Trace minerals are
Iron, Zinc, Fluorine, Copper Iodine
Electrolytes are
Sodium, Chloride, Potassium
Electrolytes
maintain fluid balance in body
Deficiency of calcium causes
Osteoporosis
Deficiency of iron is
Amneia
What can you get from sunlight and dairy?
Vitamin D
Vision vitamin
A
Vitamin C
heals wounds and helps body resist infection
Absorbic acid is also known as
Vitamin C
Deficiency of Vitamin C causes
Scurvy
Folate (Folic Acid)
Prevents neutral tube defects like spina bifida
What vitamin helps your blood clot normally?
Vitamin K
5 ways to reserve nutrients when cooking fruits and vegetables
Cook in large pieces, use small amounts of water, cook only until fork tender, cook quickly, save the water used to boil in
Best ways to cook vegetables and save nutrients is
Steaming and microwaving
