Show:
Kitchen Terminology
Measuring
Nutrition
Cooking Principles
Safety & Sanitation
100
Small, colorful bits of foods used to enhance the appearance of a dish
Garnish
100
t in a T?
3
100
What nutrient should be our body’s main source of energy?
Carbohydrates
100
Which ingredient's main function is to provide structure to baked goods?
Flour
100
How long should you wash your hands to effectively kill off bacteria?
20
200
To cut foods into ½ inch square pieces
Cube
200
Fluid ounces in a cup?
8
200
Fill in the blank using the MyPlate program's slogan: Go lean with ___________
Protein
200
To reduce the fat in a recipe, how many egg whites are needed to substitute one whole egg?
2
200
How should you pick up small pieces broken glass?
Wet paper towel
300
To beat together ingredients such as shortening and sugar until soft and creamy
Cream
300
Ounces in a pound?
16
300
Which type of eating disorder is associated with binging and purging?
Bulimia
300
If a dairy-based sauce forms a skin, what should you do?
Whisk it down
300
What is the best way to thaw meat safely?
In the refrigerator
400
To cook food in liquid at temperatures just below the boiling point
Simmer
400
Measuring tool used for flour and sugar in amounts greater than 1 T
Dry Measuring Cup
400
Which nutrient is responsible for insulating the body?
Fat
400
Why should you keep a saucepan uncovered when cooking pasta?
Prevent it from sticking (circulates the water more evenly)
400
How long can you keep cooked foods out safely at room temperature?
2 hours
500
The base made for many sauces and soups; prepared from mixing butter and flour
Roux
500
How do you measure sticky substances differently than liquids such as water?
Use non-stick cooking spray (ex. PAM)
500
Name one part of a grain’s kernel that is removed to make white bread.
Bran or Germ
500
When during the cooking process do you add sugar when poaching fruits?
BEFORE you cook the fruit
500
What type of food borne illness is associated with a bulging can?
Botulism