Weight
Volume
General Vocabulary
Flow of Food 1
Flow of Food 2
100

What is the name of the scale we use in our culinary kitchens at school? 

Electronic scale

100

What tools are used when measuring volume in the kitchen?

Dry / Liquid measuring cups, measuring spoons


100

Define EP (edible portion) and provide an example

amount from the untrimmed as purchased amount of food. Example: 88% of garlic is edible

100

What is the first step in the flow of food process?

Purchasing

100

What is the last step in the flow of food process?

Serving

200

What unit(s) do we use to measure weight in the US Customary units of measurement?

Lb (pounds), oz. (ounces)

200

Define volume

The amount of space an ingredient takes up

200

Define "tare" or "taring out" 

“zero-ing out”. To correctly weigh an item and account for the weight of the container in which you are weighing an item

200

What is the minimum temperature for reheating foods?

165 degrees F

200

What is the maximum temperature you can receive COLD TCS foods at?

41 degrees F. 

300

What unit(s) do we use to measure food by weight in the metric system? 

Miligrams, Grams, Kilograms

300

How many fluid ounces (volume) is in 1 c. of water?

8 fl. oz. 

300

Define approved food source 

a food source that has been inspected and meets all laws. Examples: Costco, US Food, Gordons

300

This step in the flow of food process should be done in small amounts and may include thawing. 

Preparation

300

Which step in the flow of food requires close inspection and name two things you would look for during this step?

Receiving. Examples: soggy boxes, ice crystals, rotten food, temperatures

400

Name 4 foods that are commonly sold by weight

Examples: meat, produce (fruit/veg.), seafood, deli counter food, frozen yogurt, large quantities of dry goods (flour, sugar)

400

Explain why measuring by volume is not as accurate as measuring by weight

Because then nature of the items being measured created variations in the amount of space it occupies. Also human error, we all measure differently

400

What is a TCS food and provide an example.

Temperature / Time controlled for safety. Example: cheese

400

Which types of food products can be recieved at a temperature of 45 degrees F or lower?

Eggs, Dairy, Shellfish 

400

Name two ways to safely cool down food, like soup!

Ice paddles, Ice bath, Small batches in the fridge

500

Explain how to use an electronic food scale from start to finish. 

1. Decide in what container to weigh the food 

2. Place the empty container on the scale

3. Adjust the scale until it reads zero (or tare)

4. Add the food to the container until the scale shows the desired amount 

500

Jackpot!!! Your group wins 500 points, riddle: what weighs more? A pound of flour or a pound of meat?

Dry measure is for dry ingredients and uses cups. 

Liquid measure is for liquid type ingredients and uses a glass liquid measure. 

Measuring spoons can be used for dry or liquid ingredients 

500
Explain the difference between weight and volume. 

Volume is the amount of space an ingredient takes up, weight is the measurement of an item's resistance to gravity 

500

How many steps are there in the flow of food, and can you name them all?

9 steps. Purchasing, receiving, storage, preparation, cooking, holding, cooling, reheating, serving

500

Arrange these food items in the correct top-to-bottom order in your fridge: 

Seafood, Ready-to-eat food, Whole/ground poultry, Ground meat/fish, Whole cuts of beef and pork. 

1. Ready to eat food (top)

2. Seafood

3. Whole cuts of beef and pork

4. Ground meat/fish

5. Whole and ground poultry (bottom)