Vegetables
Fruit
Safety & Sanitation
Eggs
Measurements
100
Overcooking vegetables will cause them to become ________ nutritious.
What is less.
100
Fruits that are full size but have not yet reached peak eating quality are:
What is under ripe
100
Solutions, Bug Sprays and food additives are all examples of what kind of hazard?
What is chemical hazard.
100
This is the yellow portion of the egg.
What is the yolk.
100
This is how many teaspoons are in a Tablespoon.
What is three.
200
The orange color in vegetables is caused from the _____ in the product.
What is carotene.
200
This is how fruit should be stored after it has been frozen and thawed out.
What is in a tightly covered container in the refrigerator.
200
This is the proper length of time for washing your hands.
What is 20 seconds.
200
Eggs are used as a ________ when baking a cake. (what is their function)
What is a leavening agent.
200
This is how many Tablespoons are in one cup.
What is 16 Tablespoons.
300
There are high amounts of calcium, vitamin A, and _______ in leafy green vegetables.
What is iron.
300
This is a method used to cook fruit. Cooking in _________.
What is liquid.
300
This is the correct order for using the 3 compartment sinks used in restaurant kitchens.
What is wash, rinse, sanitize.
300
This is the function of eggs when used in preparing meatloaf.
What is a binding agent.
300
This is how many ounces are in one cup.
What is 8 oz.
400
Beans and peas are also referred to as __________.
What is legumes.
400
A grape is in which class of fruit?
What is a berry
400
Vomiting, diarrhea, and fever are all symptoms of this illness.
What is food-borne illness.
400
This is the white portion of the egg.
What is albumen.
400
How many ounces are in a pound?
What is 16 oz.
500
Name the two vegetables that should not be stored in the refrigerator.
What are onions and potatoes.
500
Name the classifications of fruit (hint: there are 6)
What is pomes, drupes, berries, tropical, melons, citrus
500
-swollen top or bottom of the can -change in color of the can -food smells when can is opened These are all signs of __________ in a canned food.
What is spoilage.
500
When making mayonnaise, eggs function as ______________.
What is emulsifying agents.
500
How many ounces in a quart?
What is 32 oz.
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