Health Diseases &
Sanitation
Kitchen and Misc.
Casseroles & Breads
Consumerism & Lifecycle
Soups & Salads
100
Deficiency of Iron-take supplements or eat more meat.
What is anemia
100
Used to incorporate air into food by beating rapidly.
What is a Wire whisk
100
What is the main leavening agent in bread?
What is yeast.
100
Foods which are partially prepared for you.
What are convenience foods.
100
What is the base of cream soup?
What is Milk or cream with thickener
200
Loss of Bone structure-take calcium supplements, eat more dairy products
What is Osteoporosis
200
Used to cut in fat into flour for pastry.
What is a Pastry blender.
200
A combination of items, often a one pot meal. They are quick, easy, and less expensive.
What is a casserole
200
Why should we have good nutrition throughout our life cycle?
What is to stay healthier
200
How do your prepare salad greens properly?
What is wash greens and drain well.
300
Blood has to work harder because of stress or excess weight—exercise and loose weight
What is High Blood Pressure
300
Microwaves are attracted to what 3 things.
What is sugar, fat moisture.
300
Holds food together in a casserole. Give an example.
What is a binder. Cream of ? soup.
300
What do you need to take in consideration when planning a child’s menu?
What is Appeal and nutrition
300
Name the two kinds of soup and what their function is.
What is 1. Cream Base function- Main dish-more calories, more filling 2. Broth Base function-Less filling, lower calorie
400
How can you lower the risk of heart disease? (3 things)
What is 1. Healthy weight 2. Exercise 3. Watch fats and cholesterol
400
Folding over and over to mix and create gluten.
What is to knead.
400
Moisture, food (sugar) and warmth.
What is things yeast needs to grow.
400
Why is it important to think about nutrition as well as menu variety when planning a meal?
What is to use nutritionally rich foods that supply all needed vitamins, minerals and nutrients.
400
What are the two main thickening agents in soup?
What is Flour and Cornstarch
500
Touching contaminated food then touching raw food-usually meat then vegetables.
What is Cross Contamination
500
To scrape over sharp projectiles to make food smaller as to shred.
What is to grate
500
Enlarge casserole dishes with less cost. Give an example.
What is extender. Potatoes, rice, pasta. (carbohydrate)
500
What are the things to consider when planning a menu?
What is 1. Nutrition 2. Availability of items 3. Ease of preparation
500
What are the 4 kinds of salads? Give a characteristic of each.
What is 1. Main Dish—has protein 2. Dessert---Sweet 3. Appetizer---starter dish, not too filling 4. Accompaniment---compliments main dish
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