Chapter 13, 14, & 15

Meal Planning

100

__________ are items placed on or beside savoury food. 

Garnish

200

Name 3 of the 4 resources; resources are things we need to complete a particular task. 

Time, cost, skills, and equipment

300

Name 3 meal planning guidelines

Food pyramid, dietary requirements, occasion, resources, availability of foods, people.

400

Name 4 benefits of meal planning. 

Health, money, variety, waste, sustainability, time

500

What is the name of the menu that is a set-price menu?

Table d'hote

Recipes & Work Routine

100

True or false: a work routine is a well-thought-out system that includes timings for when to put in dishes. 

False: that would be a time plan. 

200

Name 3 things that recipes include. 

Name of dish, list of ingredients, method/instructions, oven temp/cooking time

300

Weighing solid ingredients is advised when measurements are greater than what number (weight)?

25g

400

What is the name of the dry measuring spoon used for measuring (15g) 

Tablespoon

500

Recipe modification; provide 2 examples of how to modify a recipe for a DIABETES DIET. 

Low sugar

Artificial sweeteners 

Utensils & Appliances

100

Name this cooking utensil 

(Ms. Rodgers shows on iPad)

Pastry brush

200

What is the proper method of cleaning an appliances with a motor element. 

Remove parts - clean as you would other utensils. Wipe down with a damp cloth. 

300

Name this cooking utensil.

(Ms. Rodgers shows on iPad)

Fish Slice

400

Name 4 small appliances with a heating element. 

Kettle, toaster, deep-fat fryer, rice cooker, contact grill, tiered steamer, air fryer

500

Name the two different types of ovens. 

Fan and conventional oven 

Cooking Food

100

What is the name of the instrument used to measure the temperature of meat. 

Meat Thermometer

200

Name two reasons for cooking food. 

Kills harmful bacteria

improves flavour 

improves appearance 

food easier to digest

adds variety

300

What is the method of heat transfer used by 'grills' or 'barbecues' 

Radiation

400

Name the four classifications of cooking methods

Moist, dry, frying, other

500

_________ is when the fat ignites. 

Flash point

Cooking Food 2

100

Name 2 effects of cooking on food

Fat melts, some food lose water and shrink, protein coagulates, loss of some vitamins, some foods go soft, starch absorbs water and swells, flavours and aromas develop. 

200

Name 3 moist cooking methods. 

Boiling/simmering, poaching, steaming, stewing, pressure cooking

300

Name the cooking method that occurs hone heat travels from object to object. 

Conduction.

400

Name two reasons foods are coated before frying?

1. improve texture and flavour

2. protect the outside of the food from burning, while the inside cooks. 

500

Name two disadvantages of boiling, simmering, and steaming. 

Loss of nutrients

No extra flavour added