KITCHEN MATH
MEASURE AND COOK IT
STORE IT RIGHT
BUDGET AND CHOICES
GERMS
WHO'S IN CHARGE?
100
How many teaspoons are in 1 tablespoon?
3 teaspoons
100
Which ingredient is the exception that you PACK firmly into the measuring cup?
Brown sugar
100
Which refrigerator shelf should raw meat go on?
The bottom shelf (so it cannot drip on other food)
100
What does FIFO stand for?
First in, first out (use the oldest food first)
100
Which germ is linked to improperly home-canned foods?
Clostridium botulinum (botulism)
100
Which federal department inspects meat and poultry?
USDA (through FSIS, which is part of USDA)
200
How many cups are in 1 pint?
2 cups
200
How do you read a liquid measuring cup correctly?
Set it on a level surface and read it at eye level
200
Why should milk NOT be stored in the refrigerator door?
The door is the warmest spot; it swings into room air every time the fridge opens
200
The small shelf tag that shows the cost per ounce or per pound is called the ___.
Unit price
200
Hepatitis A is not a bacterium. What kind of pathogen is it?
A virus
200
Which agency investigates outbreaks but does NOT regulate food?
CDC (Centers for Disease Control and Prevention)
300
How many cups are in 1 gallon?
16 cups (4 quarts x 4 cups)
300
What does "al dente" mean when you cook pasta?
Firm to the bite (not mushy)
300
Wash berries before you store them or just before you eat them? Why?
Just before eating. Water left on them helps mold grow
300
Does a "Best if used by" date tell you about SAFETY or QUALITY?
Quality (peak quality, not safety)
300
A guest is vomiting ONE hour after eating. Infection or intoxication?
Intoxication. A toxin was already in the food; nothing grows that fast
300
The FAO is part of what organization?
The United Nations
400
A recipe calls for 3/4 cup of sugar. You are cutting the recipe in HALF. How many tablespoons of sugar?
6 tablespoons (3/4 cup = 12 tablespoons; half of 12 is 6)
400
A chuck roast or brisket is a less tender cut. What kind of cooking does it need? Name one method.
Long, slow, moist heat: braising or stewing
400
Name TWO fruits that keep ripening after they are picked AND ONE that does not.
Keep ripening: bananas, avocados, peaches, pears, tomatoes. Do not: strawberries, grapes, citrus
400
Money is one resource that decides what a family eats. Name THREE other resources.
Any three: time, cooking skill, equipment, transportation, storage space
400
Why is COOKED rice potentially hazardous when DRY rice is not?
Cooking adds the moisture bacteria need (and Bacillus cereus spores survive cooking)
400
What is the difference between a BUFFET and a CAFETERIA?
Buffet: guests serve themselves. Cafeteria: staff put the food on your tray
500
You need 1 1/2 quarts of broth but only have a 1-cup measure. How many cups is that, AND how many fluid ounces?
6 cups, which is 48 fluid ounces (1 quart = 4 cups; 1 cup = 8 fl oz)
500
Why does a braised chuck roast fall apart while a grilled one stays tough?
Long, moist cooking turns collagen (connective tissue) into gelatin
500
Why does whole wheat flour belong in the fridge or freezer, but white flour does not?
Whole wheat flour keeps the germ, and the oil in the germ goes rancid. White flour has the germ removed
500
Blueberries from Chile in a Texas store in January is an example of globalization. Name ONE gain and ONE cost of globalization.
Gain: variety, year-round availability. Cost: longer supply chains, transport impact, or an outbreak can spread to many places
500
Staph got into a casserole. Someone reheats it to 165°F. Is it safe now? Explain.
No. Staph makes a heat-stable toxin, and reheating does not destroy it
500
On a buffet line, name the HOT and COLD holding temperatures AND what to do instead of adding fresh food on top of an old pan.
Hot at or above 140°F, cold at or below 40°F. Replace it with a fresh pan; never top off
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