Show:
Nutrients
Eggs
Proteins
Dairy
Miscellaneous
100

What is a nutrient?

Chemical substance needed by the body for good health?

100

What determines the color of an egg's shell?

The breed of a hen.

100

What is created when equal parts of fat and flour are cooked together to thicken a sauce?

Roux

100

What is the nutrient that a food needs to contain to be included in MyPlate's Dairy Group?

Calcium

100

Who is responsible for cleaning up during a lab?

Everyone!

200

What are the two micronutrient groups.

Vitamins and minerals

200

What does it mean to temper an egg?

Tempering an egg gradually increases an egg's temperature to that of a hot liquid by gradually adding small amounts of a hot liquid to the beaten egg.

200

When cornstarch is mixed with cold milk or water and added to a hot liquid to thicken it, you are preparing a:

Slurry

200

What are two nutrients available in cow's milk?

Protein, carbohydrates, B vitamins, Vitamin A, Vitamin D.

200

What are two things that an Expediter should do during a lab?

* Help as necessary with cleaning and food preparation so that the lab is completed on time.

* Make sure that the drawers, range hoods, tables, and floors are clean.

* Remind group members of time-related goals and needs.

300

What are the three macronutrients that give us energy?

Proteins, Carbohydrates, and Fats

300

Name three parts of an egg.

  • White (aka albumen):
     
  • Chalaza:
     
  • Yolk:
  • Shell:
  • Air Cell:
300

What kind of amino acids become essential when you are sick or stressed?

Conditional

300

Tyria was making a cream-based soup and left a saucepan with milk in it on the stove while she rolling out biscuits. She came back to see that her milk was boiling over.  What caused this?

Scum formed.

300

What are two responsibilities of the sous chef?

* Obtain supplies from the supply table.

* Help prepare food.

* Helps with clean up.

400

Name one macronutrient and two specific micronutrients found in eggs.

Macronutrients: Protein and Water

Micronutrients: Vitamin B12, Vitamin D, iron, selenium, phosphorus, choline

400

Which part of an egg contains a lot of protein but does not contain fat?

The egg white.

400

Name four animals that produce milk.

  • Cow – Commonly used for dairy production.

  • Goat – Produces milk often used in cheese and yogurt.

  • Human – Mothers nurse their infants with breast milk.

  • Dog – Mothers nurse their puppies.

  • Cat – Produces milk for her kittens.

  • Elephant – Nurses her calf for several years.

  • Whale – Produces very fatty milk to nourish calves underwater.

  • Bat – The only flying mammals, also nurse their young.

  • Kangaroo – Marsupials that nurse their joeys in a pouch.

  • Horse – Mares produce milk for their foals.

400

What is homogenization?

Process of breaking down fat in milk into small particles and distributes it throughout the milk.

400

Which lab roles are primarily responsible for dish washing, drying, and replacement?

Dishwasher

Manager

But everyone should help!

500

What are the six nutrient groups?

Carbohydrates, fats, proteins, vitamins, minerals, and water.

500

What are five different ways that you can cook an egg?

Boiled Eggs:

  • Soft-boiled: Cook in their shells for a short time to achieve a runny yolk. 
  • Hard-boiled: Cook in their shells for a longer time, resulting in a firm yolk and white. 

Fried Eggs:

  • Sunny side up: Fried with the yolk side up, leaving the yolk runny. 
  • Over easy: Fried on both sides, with the yolk still runny. 
  • Over medium: Fried on both sides, with the yolk slightly cooked. 
  • Over hard: Fried on both sides, with the yolk fully cooked.


Other Methods:

  • Poached: Cooked outside the shell in simmering water, often done without added fat. 
  • Scrambled: Beaten eggs cooked with a small amount of fat and stirred continuously. 
  • Baked: Cracking eggs into an oven-safe dish and baking until the whites are set and the yolk is cooked to your liking. 
  • Omelets: Beaten eggs cooked in a pan with fillings like cheese, vegetables, or meat, then folded in half. 
  • Frittatas: Similar to omelets, but often baked with fillings and can be a larger dish. 
  • Quiches: A baked dish with a pastry crust, filled with eggs, cheese, and other ingredients. 
  • Coddled: Cracked into a ramekin or small cup and heated in a water bath just below boiling. 
  • Shirred: Baked eggs in a dish, similar to baked eggs but sometimes with a more custard-like consistency. 
  • Basted: A type of fried egg where a bit of hot fat is poured over the top to cook the egg white further, as described by Stack Exchange. 
500

What are five things that proteins do for our bodies?

  • Build and Repair Tissues

  • Make Enzymes and Hormones 

  • Transport and Store Molecules

  • Support the Immune System

  • Provide Energy

500

What are the two processes that are used to remove bacteria from milk?

Pasteurization and Ultra High Temperature milk

500

What are the six lab roles we use at GPHS?

Executive Chef

Sous Chef

Dishwasher

Manager

Expediter

Teacher's Helper