Foods 1 Final Review

T/Tbsp =

Tablespoon

t/tsp =

Teaspoon

c =

Cup

oz =

Ounce

lb =

Pound

What can dry Measuring Cups measure?

Flour

What can Measuring Spoons measure?

Salt

What can Liquid Measuring Cups measure?

Milk

An ingredient you can pack:

Brown Sugar

An ingredient you can not pack:

Flour

What should never be put on a grease fire?

Water

What should you let grease do before you throw it away?

Cool/Harden

What should you never pour grease down?

The Drain

Clean:

Visible Dirt

Sanitize:

Germ - Free

Expiration Date:

The date food should be consumed by

Sell-By Date

The date food should be sold by

What foods should you keep tools with?

Raw Foods

Danger Zone

40-140 Degrees Fahrenheit

What temperature should refrigerators be kept at or below?

40 Degrees Fahrenheit

What are three safe ways to thaw frozen food before use?

• In the Refrigerator

• In Cold Water

• In the Microwave

Ladle:

Used to serve hot soups, sauces, etc.

Chef’s Knife:

Used for all general chopping and dicing

Pastry Blender:

Used to cut fat into dry ingredients (like flour)

Peeler:

Used to peel skin from fruits/vegetables

In 2011, what did the government update the graphic for our dietary guidelines from and to?

MyPyramid to MyPlate

The ingredients on foods are listed from those found in what order?

By Weight

Water - Example + Job

Example: Watermelon

Job: Temperature Regulation

Protein - Example + Job

Example: Chicken

Job: Repair Muscle Tissue

Mineral - Example + Job

Example: Calcium

Job: Aids all the major body functions

Vitamins - Example + Job

Example: Vitamin D

Job: Help all the major body functions

Carbohydrates - Example + Job

Example: Oats

Job: Provides Quick Energy

Fat - Example + Job

Example: Butter

Job: Cushions Organs

What is Enzymatic Browning?

Fruit turning brown when it’s exposed to air

What prevents Enzymatic Browning?

Acidic Juices

short/long time and small/large amounts of water help to preserve nutrition when cooking vegetables

Short Time and Small Amounts

A Moist Heat Method

Steaming

A Dry Heat Method

Baking

A Combination Heat Method

Braising

Dry heat should be used for what kind of cuts of meat?

Tender

Moist Heat should be used on what kind of cuts of meat?

Less Tender

Germ:

The most nutrient-dense part of the grain kernel, and the part which would reproduce a new grain.

Endosperm:

Carby/Starchy part of the grain kernel

Bran:

The outer shell, high in fiber and B vitamins

Muffin Method

Liquid (including fat) is poured into dry ingredients

Biscuit Method

Fat is cut into dry ingredients before liquid is added

When making yeast bread, what should the water be?

Very Warm

What should the yeast/liquid combination do, if the yeast is activated properly

Bubble

Baking Soda:

Needs an acid to react

Baking Powder:

Already has an acid and only needs a liquid

What is Yeast?

A living fungi used as a leavening agent

How does yeast produce gas / help your dough rise?

Creates carbon dioxide when in contact with warmth, moisture, and sugar

Function of Flour

• Adds Structure

Functions of Sugar

• Adds Flavor

• Browning

• Texture

Functions of Eggs

• Adds texture

• Moisture

• Helps with Leavening

Functions of Liquid

• Adds Moisture

• Texture

Functions of Salt

• Adds Flavor

• Slows the growth of Yeast

What means “firm to the tooth”?

Al Dente

Safe Temperature for Chicken

165 Degrees Fahrenheit

Safe Temperature for Fish

145 Degrees Fahrenheit

Safe Temperatures for Beef/Pork (Ground Meats + Whole Cuts)

Ground Meats: 160 Degrees Fahrenheit

Whole Cuts: 145 Degrees Fahrenheit

Fortified:

Adds nutrients not naturally found in the food (Vitamins D in Milk)

Enriched:

Replaces nutrients lost during processing (vitamins in refined flour)

What is milk often fortified with?

Vitamin D

Evaporated Milk

Some Moisture Removed

Dried Milk

All Moisture Removed

Sweetened Condensed

Moisture Removed, Sugar Added

Skim

Fat Removed

Scorching

Burning

Skinning

Skin forms on top

Curdling

Turning to curds and whey

Roux

A thick paste made with equal parts of flour and fat

Bechamel

White sauce made by adding milk to roux

The difference between a roux and a bechamel

Roux is a cooked paste of flour and fat. A Bechamel is a special sauce that whisks a hot roux into milk.

Shortened/Butter Cake

• Solid Fats

• Fine Texture

• Moist

Chiffon Cakes

• Oil

• Lots of Eggs

• Light

Foam/Sponge/Unshortened Cake

• Without Shortening

• Eggs are Leaveners

• Light and Fluffy

What should cake do when it is fully bake, when you push down on it?

Spring Back Up

What kind of cake should be dried upside down?

Angle Food Cake