Food Safety
Culinary Skills
#not62
Terminology
Food Justice
100
What causes "food borne illness" or sicknesses caused by food?
Cross-contamination, bacteria, viruses, germs, etc.
100
What is the meaning of "Mise en Place"?
Put in Place + Preparation of ingredients + Assembly of tools needed
100
What makes up the MyPlate instituted by the Department of Agriculture?
Grains, Proteins, Fruits, Vegetables, and Dairy
100
What is "mincing"?
Very finely cutting a type of food. Pieces are very small.
100
Why are beverages like Coke and Pepsi a bad choice for our health? They have large amounts of added sugar and no nutrition benefits.
They have large amounts of added sugar and no nutrition benefits.
200
Describe what hygiene in the kitchen looks like?
Washing hands, making sure you are clean and are wearing clean clothes, tying back long hair, rolling up sleeves, and removing all jewelry.
200
Describe the difference between "1 cup nuts, chopped" and "1 cup chopped nuts"
"1 cup nuts, chopped" indicates you would measure the nuts and then chop them "1 cup chopped nuts" indicates you would chop the nuts and then measure them
200
What is one healthy option we looked for in the bodegas?
Fruit, vegetables, whole wheat options, water, etc.
200
What is the difference between a chef's knife and a paring knife?
The size of the blade. A chef's knife has an 8-12 inch blade and a paring knife has a 3-4 inch blade.
200
What is marketing? What did we find is marketed more to youth - junk food or healthy food?
Marketing is the promotion and selling of products or services. We found more junk food advertisements in the bodegas and other locations.
300
Why do we refrigerate foods?
Because it prevents the germs that are on the foods from growing.
300
Name a tool of measurement in cooking.
Measuring cups and spoons
300
Give an example of foods that are rich in the following. + Protein + Fat + Carbohydrate
+ Protein - Chicken, etc. + Fat - Oils/Butter, etc. + Carbohydrate - Bread, etc.
300
What is the meaning of "sauté"?
To fry a type of food quickly in a bit of fat in a pan over direct heat.
300
What can we do in this community to help sell more healthy foods?
More healthy food marketing, education, etc.
400
Name a type of bacteria that can make us sick.E. coli, Salmonella, Clostridium Botulinum
E. coli, Salmonella, Clostridium Botulinum
400
Explain how to read a recipe. What are the steps you must complete before starting to cook?
1. Read the entire recipe 2. Get the ingredients 3. Measure all ingredients & prepare them 4. Gather the pots, pans, bowls, measuring utensils, etc. 5. Double check you are ready 6. Follow the instructions
400
What is the name of a health condition that is seen in higher percentages in the Bronx?
Diabetes (both types), hypertension, etc.
400
What is an allergy? Name some common food allergens.
An allergy is a reaction from our body's immune system to something our body thinks is dangerous/bad. Some common food allergens are nuts, seafood, lactose, gluten, etc.
400
Describe how food is connected to health.
Food has an effect on our bodies and what we consume can make our health conditions better or worse. Food can contribute to conditions like diabetes, hypertension, etc. overtime.
500
Why should we keep raw food and cooked food separate?
Because raw food can contaminate cooked food. Cooking food kills the bacteria that is on it, so if the cooked food is exposed to raw food again it will be contaminated.
500
What is the difference between tablespoon and teaspoon? Which is larger?
Tablespoon is larger
500
What is the 10% rule? What is an example of one thing you want to limit on a nutrition label?
The 10% rule is an easy rule to apply to snack foods before choosing one to eat. It helps to determine if the snack is healthy. Salt or Sodium is one thing that should be below 10% for the snack to be considered healthy.
500
What is a "wok"?
It is a cooking pan that is shaped like a bowl. It is often used in Asian cuisine.
500
Why should money be spent to make sure everyone has access to fruits and vegetables?
Answers will vary.
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