Ch. 11
Ch. 12
Ch. 13
Definitions
Kitchen Math and Conversions
100
What is the first step in planning a menu?
Choose the main dish of the main course.
100
List 3 of the 8 types of stores.
Supermarkets, discount supermarkets, twent-four hour convenience stores, specialty stores, outlet stores, food co-ops, farmers' markets, roadside stand
100
Define recipe and give some parts of a recipe.
A set of instructions for preparing a specific food. Parts include title, ingredients, directions, equipment, yield.
100
Define Budget
Plan for managing how you spend the money you receive.
100
How many teaspoons in a 17 tablespoon?
51 teaspoons
200
Define convenience food and give 3 examples of convenience foods.
Convenience foods are foods that have had some amount of service added to them. Some examples include microwave dinners, hot pockers, and stouffer's macaroni
200
Differentiate between comparison shopping and impulse buying.
Comparison shopping involves evaluating different brands, sizes, and forms of a product before making a purchase decision. Impulse buying is making an unplanned purchase without much thought.
200
What is the yield? Give an example of a food and its yield.
Yield is the number of average servings the recipe makes. Examples will vary.
200
Define open dating. What are they used for?
Uses dates consumers can clearly recognize on perishable and semi-perishable foods. It can help obtain products that are fresh and wholesome. Helps you know what product to use first.
200
Double this recipe: 5 cups of milk, 4 1/4 cups of sugar, 1 1/8 teaspoons of vanilla, 3 3/4 cup of brown sugar
10 cups of milk, 8 1/2 cups of sugar, 2 1/4 teaspoons of vanilla, 7 1/2 cups of brown sugar
300
What is the difference between a fixed expense and a flexible expense? Define both and give an example of each.
Fixed Expense- a regularly recurring cost in a set amount. (Examples include rent or mortgage payments, car payments, insurance premiums, and installment loan payments, savings) Flexible Expense- regularly recurring cost that vary in amount (examples include food, clothing, utility bills, transportation, and entertainment)
300
Name 3 grocery store gimmicks and explain them.
Answers are up to teacher discretion
300
Describe a time-work schedule.
This is a written plan that lists times for doing specific tasks to prepare a meal or food product.
300
Define food additives and give 2 examples of them.
Food additives are substances that are added to food for a specific purpose, such as preserving food. Examples include nutrients, preservatives, flavor or color enhancers.
300
How many tablespoons are in 3/4 cup?
12 tablespoons
400
List 4 resources a meal manager can use to reach goals related to preparing and serving food.
Money, time, energy, knowledge, skills, and technology
400
Define Unit Pricing and give an example.
A listing of a product's cost per standard unit, weight, or measure. Examples are cost per dozen, pound, or quart.
400
Name four food preparation terms and explain them.
Any answers on 235-237 will suffice
400
Define hot spots
areas that absorb a greater concentration of microwaves and thus, reach a higher temperature than surrounding areas. It is caused by uneven distribution of heat in microwaves.
400
How many cups are in a gallon?
16 cups
500
List at least 3 factors that determine the amount of money a meal manager spends on food.
Family income, meal manager's ability to choose foods that are within the family food budget, meal manager's shopping skills and knowledge of the marketplace, amount of time the meal manager has to plan and prepare meals, food preferences of family members, family values
500
List the 6 main components of a nutrition label.
Nutrients, Serving Size, Servings per container, calorie information, percent daily values, reference of Daily Values
500
What is dovetailing?
Dovetail means to overlap tasks to use your time more efficiently
500
Halve this recipe: 2 1/4 tsp of vanilla, 7 cups of milk, 2 2/3 cup of sugar, 3 1/2 cups of brown sugar
1 1/8 tsp of vanilla, 3 1/2 cups of milk, 1 1/3 cups of sugar, 1 3/4 cups of brown sugar
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