Let's Bake!
Cooking 101
Kitchen Safety
MyPlate
Nutrition
100
When making yeast breads, you need this ingredient to feed the yeast.
What is sugar?
100
Spooning tomato sauce or pan drippings over a pork roast as it cooks is an example of this cooking technique.
What is basting?
100
This should be used to chop vegetables because you are less likely to cut yourself.
What is a sharp knife?
100
This food group consists of items such as seafood, poultry, and beef and should be placed in the Purple section of the MyPlate diagram.
What are proteins?
100
One of the six basic types of nutrients, these are inorganic substances that become part of the bones, tissues, and body fluids.
What are minerals?
200
These 2 ingredients are commonly used in quick breads to make them rise.
What are baking powder and baking soda?
200
John purchased a large, tough cut of beef. To make the meat more tender, he should use this cooking method.
What is braising?
200
This should never be used to put out a small grease fire in the kitchen.
What is water?
200
This food group should be placed in the Red section of the MyPlate diagram.
What are fruits?
200
These are the most concentrated sources of energy and an important source of fat soluble vitamins.
What are fats?
300
This type of bread is made with yeast batter and leavened with a starter, which is a mixture of flour, water, and yeast.
What is sourdough bread?
300
This item is a seasoning used to add a distinctive flavor to foods and may be used in combination with herbs.
What is a spice?
300
This item should be used to prevent falls when reaching for equipment or ingredients on top shelves.
What is a step stool?
300
This food group should be placed in the Orange section of the MyPlate diagram.
What are grains?
300
This food group provides bulk that moves waste through the large intestine while assisting with overall digestion.
What is fiber?
400
This is the best method for testing muffins for doneness.
What is inserting a toothpick inside the muffin?
400
Adding flavor to a dish by the addition of herbs and spices or conditioning a piece of cookware such as oiling cast iron skillets.
What is seasoning?
400
TCS foods held under refrigeration must be discarded after this time period.
What is 7 days?
400
This food group should be placed in the Blue section of the MyPlate diagram.
What is dairy?
400
This portion of the nutrition label tells you the percentage of each nutrient in a single serving, in terms of the daily recommended amount.
What is the % daily value?
500
During the final proofing of yeast dough, the dough should be placed in a warm, draft-free area to allow this to happen before baking.
What is double in size?
500
These are seasonings used to flavor recipes that are from the leaves of plants and may be available fresh or dried, whole, crushed, or ground.
What are herbs?
500
Foods cooked completely in a microwave, or reheated cooked foods must reach this internal temperature.
What is 165 degrees F?
500
This food group should be placed in the Green section of the MyPlate diagram.
What are vegetables?
500
This fat-like substance occurs naturally in the body and is found in every cell but is present only in foods of animal origin such as eggs, meats and cheeses.
What is cholesterol?