Show:
Define the Following
Common Food-Borne Illness
Basic Studies
My Plate
Functions of Eggs
100
what is dice?
What is to cut into very small pieces
100
what is E. Coli
What is uncooked ground beef
100
what is the Temperature Danger Zone?
What is between 41 and 135 degrees F
100
A persons Caloric Needs is based upon what 3 things?
What is activity, age, and gendar
100
what happens to eggs and cheese when you over cook them?
What is they become tough and rubbery.
200
what is whip?
What is to beat rapidly to incorporate air and to increase volume.
200
what is Salmonella
What is Raw Poultry and Eggs
200
what are 4 things that bacteria need to grow?
What is moisture, time, food source, and heat/warmth
200
what are 3 types of fat?
What is Saturated, Polyunsaturated, and Monounsaturated
200
what is an example of a food product used as a thickener?
What is pudding
300
What is Mince?
What is to cut food into the smallest pieces possible
300
what is Staph?
What is Human Mucous (sneezing, coughing, etc.)
300
what is Standing Time?
What is the time where you let the product sit and finish cooking.
300
what are Amino Acids?
What is building blocks from protein
300
what does Mayo act as?
What is emulsifier
400
what is cream?
What is to work sugar and fat together until mixture is soft and fluffy.
400
what is Hepatitis?
What is Feces/ not washing hands after using bathroom
400
what 3 colors of vegetables should be increased in the diet?
What is red, orange, and dark green
400
what are the 3 types of carbohydrates?
What is sugar, starches, fiber
400
what does meatloaf act as?
What is a binder
500
what is sauté?
What is to brown or cook food in a small amount of fat over a low or medium heat.
500
what is Botulism?
What is improperly canned foods
500
what does Nutrient Dense mean?
What is full of nutrience
500
what types of leavening agent do quick breads use?
What is Baking Soda & Baking Powder
500
what are the 5 functions of eggs?
What is leavening agent, emulsifier, binder, thickener, and coating