SFL 110 - Food prep quizzes 8-14

What does our body break down protein into?

amino acids

All are moist heat examples of cooking except

Deep Fat frying

What is a tip for smart shopping when buying meat?

Choose your recipe based on what meat is on sale for the week

T/F - A vegan consumes food only from plant sources

True

What is the term describing very small streaks of fat between muscle fibers and bundels?

Marbling

What is an example of a complete source of protein?

Eggs

A great approximation for a visible representation of 3 oz of protein could be:

The palm of a hand

T/F - The amount if protein you need to eat depends on age, sex, height, weight, and level of physical activity

True

The highest USDA quality grade of beef, veal, and lamb is labelled?

Prime

What is the most likely reason for it being unsafe to thaw meat on the counter or in warm water?

Parts of the meat may be in the temperature danger zone, which allows microorganisms to grow

All the following are a function of eggs except:

Fiber

How can you prevent a green yolk when making hard-cooked eggs?

Put the eggs directly into the ice-cold water after cooking

T/F - The egg yolk contains a majority of the nutrients in the egg

True

As the air cell in the egg gets larger, the quality of the egg

Goes down

What is an appropriate tip for storing eggs?

Place eggs with the pointed end down

T/F - When looking at egg quality, a AA quality egg yolk is enlarged and flattened and a B quality egg yolk is round and upstanding

False

When an egg is passed on rollers over high intensity lights to look at the eggs interior, it is called

Candling

Eggs are a high-quality source of which nutrient?

Protein

This method of egg prep includes cooking an egg in hot water, milk, cream or other liquids

Poached

An example of eggs as a coloring agent is

Lemon Meringue pie

Term that fits - “Milk that has been heated to a specific temperature and time to kill pathogens found in raw milk?

Pasteurization

Which is a tip for cooking with dairy products?

Use low to moderate heat

T/F - According to MyPlate, cream is a great source of dairy?

False

What is the bone disease that causes bones to become brittle and weak?

Osteoporosis

Most milk is fortified with which vitamin?

Vitamin D

What is the primary carbohydrate found in milk?

Lactose

T/F - To avoid scorching, keep heating time to a minimum and stir when cooking with milk

True

What minerals are found high in most dairy products?

Calcium and phosphorus

What process allows milk fat globules to stay dispersed and evenly distributed in milk?

Homogenization

Which milk product is not considered part of the MyPlate dairy group?

Almond Milk

What is the difference between a whole grain and a refined grain?

A whole grain contains the entire grain kernel

All of the following are types of grain except:

Yeast

What is a function of salt in yeast bread?

Flavor enhancer

What is the main function of gluten for a baked good?

Structure

T/F - Humidity, elevation, and weather can all impact how much liquid or flour is needed in a yeast bread recipe

True

What 3 things does yeast need in order to grow?

Liquid, heat, food

T/F - When making a yeast bread, always start with the largest amount of flour the recipe calls for, then gradually add more as needed

False

What does kneading do for a yeast dough?

Helps develop the gluten

Which type of yeast can be mixed directly with the dry ingredients?

Instant quick-rising active yeast

What is the term for adding nutrients back into the flour that were lost during the milling process?

Enriched

T/F - When making a pie crust, it is important to keep ingredients room temperature

False

All of the following are great fat substitutes except:

Ground oats

Which statement is true regarding baking and storing cakes?

Store cakes with cream cheese or whipped cream frostings in the refrigerator

The incorporation of air in whipped eggs whites or eggs are essential in volume and texture for which type of cake?

Foam Cakes

T/F - Too much butter in relation to the amount of flour in a cookie dough can result in a greasy, flat cookie

True

An important characteristic of a shortened cake is what ingredient?

Fat

When baking a cake in a high-altitude area, what is a tip that might help improve the final result?

Increase liquid

All are essential characteristics to a plain pastry except:

Sweetness

T/F - To thicken properly, a fruit pie must be heated to a high enough temperature so the filling can boil and thicken

True

The best method for adding water to pastry dough when making a pie is

Mix the flour, salt and shortening, then add the water in multiple spots

What is true about sugar?

Raw sugar has basically the same nutritional value as granulated sugar

T/F - A diet laden with sugar could result in decreased consumption of vitamins, minerals, fiber and protein

True

Which of the following is not a role played by granulated sugar in food preparation?

Stabilizes the crystalline structure of chocolate

Sugars have a tendency to absorb water. Because of this property, sugars are said to be:

Hygroscopic

An ingredient that may be found in fudge recipes that helps to control crystallization is

Corn syrup

T/F - Because candy-making involves food science, it should not be attempted by the home cook

False

T/F - Chocolate melted too quickly and at too high of a temperature can have white streaks and have a crumbly texture.

True

Your candy recipe says to boil the syrup to 235 degrees. Your candy thermometer reads 200 degrees when testing in boiling water. With this in mind, to which temperature should you boil your syrup?

223 degrees

T/F - just one drop of water can ruin your pan of melting chocolate

True

Which of the following is NOT a form of sugar that might be listen on a food label?

Crystals

T/F - Once you learn the rules of etiquette for the U.S., you can be sure you are prepared for etiquette in any part of the world

False

T/F - When setting the table, the fork is to left of the plate

True

T/F - When setting the table, the spoon is to the left of the plate

False

Which is NOT a tip for hosting a dinner party?

Make sure you have matching dinnerware if you are hosting a dinner party

Which of the following is NOT a tip for being a good dinner guest?

Arrive 10 min late to allow the hostess time to be prepared

How soon are first impressions made?

10 seconds

T/F - Don’t send thank you notes or bring thank you gifts to a dinner, as they are old-fashioned

False

T/F - When in doubt, purchase the most expensive version of a kitchen appliance or tool

False

Where do you put your napkin if you need to excuse yourself from the table?

Put your napkin on the table, to the left of your plate

T/F - Knowing basic rules of dining etiquette will allow you to focus on the conversation and relationships being developed at the table.

True