Cooking Terms & Equivalents
Nutrients
Random
Kitchen Safety
Dietary Guidelines
100
To work dough by pressing and folding until it becomes elastic and smooth
What is Knead
100
What provides cushion and satisfies hunger
What is Fats
100
What type of carbohydrate is simple
What is Sugar
100
Which one is safer: dull or sharp knives?
What is Sharp Knives
100
Complete the sentence: Balance ______ to manage weight
What is calories
200
To rub food on a surface with sharp projections
What is Grate
200
What helps regulate body temperature and keeps you hydrated
What is Water
200
What gas is produced to raise yeast
What is CO2
200
Finish the phrase: When in doubt, ____ __ ___!
What is Throw it out
200
What three colors of vegetables should be increased in the diet
What is Orange, Red & Dark Green
300
To cook food by the vapor produced when water is heated to the boiling point
What is Steam
300
What builds and repairs body tissue
What is Proteins
300
What are the fat soluble vitamins
What is K,A,D,E
300
What is one way you should put out a grease fire?
What is Cover with a lid, baking soda, fire extinguisher
300
How many calories per gram does fat have
What is 9 grams
400
3/4 of a cup is equal to how many tablespoons
What is 12 Tbsp.
400
Which nutrient provides energy
What is Carbohydrates
400
What are the two best ways for cooking vegetables to preserve the most nutrients
What is Microwave & Steam
400
What should you do FIRST if someone is being shocked
What is Turn off the main power
400
What are the 5 categories on MyPlate
What is Fruits, Grains, Vegetables, Grains, Proteins & Dairy
500
1/2 tablespoon is equal to how many teaspoons
What is 1 1/2 tsp
500
Which two nutrients regulates body functions
What is Vitamins & Minerals
500
What disease could you get if you are deficient in iron
What is Anemia
500
What is the temperature danger zone
What is 41 and 135 degrees Fahrenheit
500
How often are the Dietary Guidelines revised
What is Every 5 Years
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