Reading Food Labels
What does % DV stand for?
Percentage of Daily Value
What does tbsp. stand for?
Tablespoon
Who is responsible to spray and clean the germs on kitchen counters?
The counter washer
What are the 5 main food groups according to My Plate?
1. Fruit Group
2. Vegetable Group
3. Grains Group
4. Protein Group
5. Dairy Group
What helps consumers determine if a food is high or low in a nutrient?
% DV
In making pancakes, what is the main purpose of baking powder?
Baking powder serves as a leavening agent that increases volume of pancakes and lightens the pancakes.
Who is responsible to make sure all dishes are cleaned and both dishes and ingredients are put back in the proper location?
The Put Awayer
Name the 6 essential nutrients for a healthy body.
1. Water
2. Vitamins
3. Minerals
4. Carbohydates
5. Fats
6. Protein
Name the 4 things that FDA require to be on a food label.
1. Net content (ex. weight)
2. Ingredients List (from greatest to least amount)
3. Serving Size
4. Nutrition Facts
How many tbsps. are in one stick of butter?
There are 8 tbsps. are in one stick of butter
Whose job is it to make sure all dish towels are hung up when they are wet and dirty?
The Dryer
Which nutrient is essential for the digestion of food?
Water
What is the recommended % DV for "good nutrients" (ex. calcium, dietary fiber)?
It is recommended that a person get 20% or more of the % DV for each "good nutrient".
What does yield mean in a recipe?
Yield is the number and serving size that a recipe makes
What are the roles of a kitchen manager?
The roles of a kitchen manager are the following:
1. Assign jobs to each kitchen lab partner
2. To wash dishes
3. To make sure kitchen ares are cleaned up
Which essential nutrient is important for metabolism, tissue building and the regulation body process?
Vitamins
A food label lists one serving size of cereal as 2/3 cups. Each serving size has 4 grams of dietary fiber. How many grams of dietary fiber are there in 1 2/3 cups of cereal?
10 grams of dietary fiber
Name the 5 parts of a recipe
1. Yield (the number and serving size a recipe makes)
2. List of ingredients
3. Directions
4. Equipment/Tools
5. Cooking temperature and time
Whose job is it to help clean the kitchens?
Each student should help out with cleaning the kitchen areas.
What is the difference between simple and complex carbohydrates?
Simple carbohydrates break down quickly and are not long lasting energy sources (ex. sugar). However, complex carbohydrates a long lasting energy source and do not break down quickly (ex. starches).