PREP WORK
BRING ON THE FLAVOR
NOW WE'RE COOKING
TOOLS OF THE TRADE
GETTING HEALTHY
100
Refrigerators must maintain temperatures between…
32˚- 41˚F
100
The bark, roots, seeds, buds or berries of an aromatic plant are called…
spices
100
A type of broiler used in commercial kitchens to brown, melt and finish foods is called a…
salamander
100
________________ is used to grind and hone edges of knives and other steel implements
sharpening stone
100
BMI stands for ________________ which correlates, but does not directly measure, the amount of _______________ a person has.
Body Mass Index - body fat
200
A manually operated slicer with adjustable blades is called a…
mandoline
200
A _______________________ enhances the flavor of an item without changing the primary flavor of the dish.
Seasoning.
200
Partially cooking food with liquid or steam is a moist heat method called…
blanching
200
__________________ paper is used to line pans to prevent food from sticking.
parchment
200
According to the Dietary Guidelines for Americans less than _____________ percent of calories should come from fat.
30%
300
Dry goods must be stored at least ________ inches off the floor on stainless steel shelving.
6"
300
An herb is the ________________, _____________________, or ___________________ of an aromatic plant.
Leaves, stems, flowers
300
Two dry heat cooking methods that involve surround an item with hot heat in an oven are…
baking and roasting
300
A bain-marie is used to...
Keep food warm
300
Name 5 (of the 17) items that a nutrition label must list.
Serving size, servings per container, total calories, calories from fat, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrate, dietary fiber, and sugar, protein, vitamin A, vitamin C, calcium and iron.
400
Blending wet and dry ingredients together with a binder creates a _________________.
batter
400
Soaking an item in a combination of wet and dray ingredients to provide flavor and moisture is called…
marinating
400
A ____________________ oven has a fan that circulates heat around the food as it cooks.
convection
400
A China cap and a chinois are both types of ________________.
strainers
400
A teaspoon of salt contains _________________ mg of sodium. The daily recommended intake of sodium is ________________ mg or less.
2, 300mg - 2,400mg
500
The hand that is NOT holding the knife is called the _________________ hand.
guiding
500
Inserting thin strips of fat into a lean pieces of meat with a special needle to baste the meat from inside is called…
larding
500
Cooking a food sealed in an airtight bag placed in hot water is called __________________ cooking.
sous vide
500
A Parisienne scoop would most likely be used for what kind of food?
melons
500
According to the CDC information listed in your book, _______ % of U.S. adults 20 or over are overweight or obese.
65%
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