Nutrients
Food Safety/Sanitation
Kitchen Measuring/Prep Terms
Dairy and Eggs
Quick Breads
100
Water, Carbohydrates, Fats, Proteins, Vitamins and Minerals.
What are the six nutrients?
100
Cover the wound and apply pressure until bleeding stops.
What is cuts first aid?
100
To cook food in a small amount of hot fat.
What is to fry?
100
The mechanical process that prevents cream from rising to the surface of milk
What is Homogenization
100
Pancakes, Muffins, and Biscuits
What are some types of quick breads?
200
Aids in digestion, Cell growth and maintenance, and Regulates body temperature.
What are the functions of water?
200
Avoid talking or laughing when you have food in your mouth.
What is choking prevention?
200
Tsp.
What is the abbreviation for teaspoon?
200
Yogurt and Buttermilk
What are examples of cultured milk products?
200
Self rising, All purpose, whole wheat and rye.
What are some types of flours?
300
Saturated fats have many hydrogen atoms as it can hold whereas unsaturated fats have very few hydrogen atoms.
What are the differences in saturated and unsaturated fats?
300
Paralysis, Death and Meningitis.
What are the serve signs of a foodborne illness?
300
1 Gallon = 1 Fluid cup 3 Teaspoons = 1 tablespoon 1 Cup = 1/2 Pint.
What is kitchen equivalent measurements.
300
(True or False) When milk curdles, the protein settles out in the form of white clumps.
True.
300
Croissants, Loaf bread and bagels.
What are types of Yeast Breads?
400
Builds bones and teeth, Found in dairy products, Salmon, and dark vegetables.
What is Calcium?
400
Food safety is how to prevent foodborne illnesses whereas Food sanitation is the cleanliness of equipment and facilities.
What is the difference between food sanitation and food safety?
400
As little as 10 bacteria
How many bacteria is need to present to cause a foodborne illness?
400
144 and 158 degrees
What is the general rule for cooking eggs?
400
To smooth and elasticize dough by folding over your hands.
What is kneading dough?
500
Sucrose, Lactose and Maltose
What are sugar pairs?
500
40-140 degrees at home and 41-135 degrees for food service.
What is the temperature danger zone?
500
Norwalk Virus, Salmonella and E-coli
What are the most common foodborne illnesses?
500
Add hot mix to the eggs then add eggs back into the hot mixture.
What is Tempering?
500
Liquids, Flour, eggs, baking soda, baking powder, sugar, or fat-solids or liquids.
What are possible ingredients used in quick breads?
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