Unit 5 Quiz Review

Spices & Herbs

100

The leaves, stems, or flowers of an aromatic plant

Herbs

200

The bark, roots, seeds, buds, or berries of an aromatic plant

Spices

300

These three elements will speed the loss of flavor and color of spices & herbs

Heat

Light

Air

400

When cooking, add _________ at the beginning and ___________ towards the end.

Fresh Herbs

Dried Spices

500

Name 5 spices and 5 herbs.

Various Answers

Nutrition

100

Name three items that a healthy diet includes.

Fruits

Vegetables

Whole Grains

Low Fat Dairy

Lean Meats & Poultry

Nuts

Fish

200

Define a Vegan

No dairy, eggs, meats, fish, or poultry

300

Total fat should be less than ________% per day.

30

400

Name 5 parts of a Nutrition Label

Various Answers

500

BMI stands for this formula to determine healthy weight, overweight, and obesity.

Body Mass index

Dry

100

Food cooked either by direct heat, such as a grill or by indirect heat such as an oven

Dry Heat Cooking

200

Cooking food rapidly in a pan with a small amount of fat over relatively high heat

Sauté

300

Cooking food by surrounding the items with hot, dry air in the oven

Roasting

400

Name the difference between pan fry and deep fry.

The amount of oil in deep fry covers the entire item. The amount of oil in pan fry comes up 2/3 the sides of the item.

500

Name the difference between grilling and broiling

Broiling is cooking with the heat source above. Grilling is cooking with the heat source below.

Back 2Da Basics

100

This is used to grind the edges of dull knives 

A sharpening stone

200

This is the name of the all purpose knife for chopping, slicing, and mincing

A Chef's Knife

(French)

300

This refers to the preparation and assembly of ingredients and equipment needed for a recipe

Mise En Place

400

Name the four basic types of seasoning ingredients

Salts

Sugars

Peppers

Acids

500

Flavoring enhances the base ingredients of a dish. Name three categories of flavoring.

Herbs

Spices

Extract

Moist

100

Poaching is cooking food between ________ and _________ degrees Fahrenheit. 

160; 180

200

Bringing water to boil and surrounding food with steam in a tight, covered space is the name of this method.

Steaming

300

Combination cooking involve the use of both these methods

Dry Heat & Moist Heat

400

Waves of radiation is what this equipment uses to cook food

Microwave Oven

500

Simmering is done at this temperature range

180-205 degrees Fahrenheit