Show:
Health & Wellness
Food Preparation
The Art of Baking
Produce Preparation
Food Decisions
100
The meaning of USDA.
What is United States Department of Agriculture?
100
Conduction, convection, and radiation.
What are the ways to transfer heat to food?
100
Is thin and are made from nearly equal amounts of liquid and flour.
What is a pour batter?
100
Poaching, frying, baking, broiling, grilling, and microwaving.
What are cooking techniques for fruits?
100
The first step in meal planning.
What is identifying available resources?
200
Grains, vegetables, fruits, milk, fats and oils, and meat/beans.
What are the groups on the Food Guide Pyramid?
200
The three categories of cooking techniques.
What is moist cooking, dry cooking, and cooking in fat?
200
Two items made from a stiff dough.
What are pie crusts and rolled cookies?
200
Ripeness, color, texture, shape, size, and condition.
What are quality characteristics for selecting vegetables?
200
10%.
What is the percent of income spent on food by Americans?
300
3-5 servings
What are the amount of servings for the vegetable group?
300
Mixing a light, fluffy mixture into a heavier one.
What is folding?
300
Canola, vegetable, and corn.
What are three common liquid fats?
300
Oranges, lemons, and limes.
What are citrus fruits?
300
An item that contains no significant amount of fat.
What is fat free?
400
2-4 servings.
What are the amount of servings for the milk group?
400
Whipping.
What is beating quickly and vigorously to incorporate air?
400
Four common solid fats.
What are butter, margarine, vegetable shortening, and lard?
400
Three examples of root vegetables.
What are beets, carrots, parsnips, radishes, sweet potatoes, and/or turnips?
400
An item that contains at least 25% less of the ingredient.
What is reduced?
500
Four reasons to become a vegetarian.
What is for the cost, the health benefits, animal rights, and the ecology?
500
Two moist cooking techniques, two dry cooking techniques, two cooking in fat techniques.
What are: Moist - boiling, simmering, poaching, steaming, pressure-cooking, braising, stewing Dry - roasting, baking, broiling, grilling, microwaving In fat - frying, sautéing, pan-broiling, deep-fat frying, stir-frying
500
Four types of sweeteners.
What is sugar, honey, molasses, and corn syrup?
500
Drupes.
What are fruits that have a single pit or stone (seed)?
500
Three things that organic means on a food label.
What is 1. it has not been genetically modified, 2. has not been produced without pesticides, artificial fertilizers, growth hormones, or antibiotics, and 3. it was not irradiated?