ＵＮＩＴ １: ＦＯＯＤ ＣＨＯＩＣＥＳ & ＮＵＴＲＩＴＩＯＮ ＧＵＩＤＥＬＩＮＥＳ
How much of your plate should be Grains?
1/4 or 25%
What is cross-contamination?
What is an example of a cultured dairy product?
IF ANY ARE MENTIONED: Cheese, yogurt, kefir, sour cream, buttermilk.
What is the purpose of flour in cakes?
The purpose of flour in cakes is to give the cakes structure.
What is table etiquette?
Table etiquette is a set of guidelines or rules you have to follow when you're eating.
Why should you vary your vegetables?
Because different vegetables have different nutrients and minerals that the body may need.
What are some things you can do in the kitchen to improve kitchen safety?
IF ANY WERE MENTIONED: keep your hair tied back, wear closed shoes, avoid loose clothing, don't chew gum, make sure you wear gloves.
What is pasteurization?
What is the purpose of a leavening agent?
(Bonus: Name a leavening agent +100)
The purpose of a leavening agent is to help things rise.
In an informal table setting, where does the dessert fork go?
The dessert fork goes above a dinner plate & faces the right.
How much of your plate should be fruits and vegetables?
1/2 or 50%
Ready to eat foods should be placed at the highest/top of your refrigerator.
In a grain, what is the bran?
The bran is the outer layer of the grain, it contains essential nutrients and also include fiber and antioxidants.
What is fermentation?
Fermentation is when you allow the yeast bread to rise by using yeast and sugar which naturally makes the dough rise.
What is linen?
When you're told to eat certain foods in moderation, what does that mean?
When you eat foods in moderation, you're not eating too much of a food, but at the same time not too little.
What is the temperature danger zone?
The temperature danger zone (TDZ) is the range that is above 41°F and below 135°F. This is where bacteria grows the fastest.
Celiac disease is a disorder that is triggered by gluten, it causes damage to your small intestine.
What is gluten & how does it work in yeast breads?
What type of meal service follows these characteristics: items are priced separately/entire meal is one price, usually informal, plates are at the head of the line, flatware and napkins are placed first or last, and it can be formal.
The buffet meal service.
What do proteins do for the body?
(bonus: what is an example of a protein? +100)
Proteins provide energy & build and maintain body tissues.
What is cross contact?
(bonus: how is it different from cross contamination? +100)
Cross contact is when an allergen is unintentionally transferred from a food containing an allergen to a food that does not contain the allergen. (If you have an allergy to peanuts and a food with peanuts interacts with your food.)
What is riboflavin?
Riboflavin is an essential nutrient (vitamin b) that assists the body when it comes to converting foods into energy, cellular health and growth, and it even acts as an antioxidant.
What cooking rule must be followed when you're using a dark coated pan?
(bonus: tell us why that is? +100)
When you're using a dark coated pan, you have to lower the temperature by 25°.
In a formal place setting, where is the soup spoon placed?
The soup spoon is placed on the right of the plate.