Show:
Fruits and Vegetables
Milk and Milk Products
Grains
Meat and Poultry
Quick & Yeast Breads
100
Bananas, pineapples, papaya, and figs all belong to this classification of fruit
What are Tropical Fruits?
100
Milk, cream, cottage cheese, cream cheese, and goat cheese are this classification of dairy products.
What is Fresh?
100

This is the number of servings of grain products one should consume in a day.

What is 6-11?

100

This grade of beef is the most common grade used and purchased. It is leaner, usually cost less, tough in texture and may dry out when cooked.

What is Select?

100

This is the function of Fats in quick breads.

What is tenderness, flakiness, richness and flavor.

200

Cherries, apricots, plums and peaches all belong to this classification of fruit.

What are Drupes?

200
Cheeses, yogurt, sour cream, buttermilk and kefir are in this classification of dairy products?
What is Cultured?
200

This many servings of grains should be whole.

What is 1/2?

200

This grade of beef is mostly used in restaurants and hotels. It is the highest grade and abundant amount of marbling.

What is Prime?

200

These are leavening agents in quick breads.

What is baking powder or baking soda?

300
Apples, and pears belong to this classification of fruit.
What are Pomes?
300
this mechanical process prevents cream from rising to the surface of milk.
What is homogenization?
300

This is the term used when the entire edible grain kernel is used: bran, germ and endosperm.

What is Whole Grain?

300

One should consider the amount present of these 3 things when determining the number of servings in a selection of meat.

What is fat, gristle and bone?

300

When preparing to bake quick breads or yeast breads it is important to do this so that the rising process occurs properly and the products do not overcook.

What is preheat the oven?

400

Always do this before eating or cooking fresh fruits or vegetables.

What is to wash with cool water to remove dirt/pesticide residue?

400
Heating at too high a temperature can cause the lactose in milk to do this.
What is scorch?
400
This is the procedure for cooking rice.
What is: Double the amount of water for the rice. Bring to a full boil. Turn heat to low and put on the lid. Cook 20-25 minutes Rice triples as it cooks. 1 cup uncooked rice will yield 3 cups cooked.
400

To properly cook less tender cuts of meat use these cooking methods.

give at least 2

What is Braising, Stewing, or Simmering?

400

When making yeast breads, the dough rises because the yeast produces WHAT?

What is carbon dioxide gas?

500

These are the best ways to prepare fruits and vegetables to minimize vitamin loss.


What are Raw, grilled or steamed cooking methods.

500

This is the name of the basic recipe for sauces and gravies which combines equal parts of fat and flour before adding milk.

What is a roux?

500
This is the procedure for cooking pasta.
What is: Fill large pot 2/3 full with water. Bring to a boil Add pasta Cook uncovered at a slow rolling boil till al dente about 10-15 minutes Pasta doubles when cooked, 1 cup uncooked will yield 2 cups cooked.
500

Poultry is a source of  B vitamins as well as these 2 nutrients.

What is Protein and Iron

500

When making yeast breads, this is the result if dough is not proofed long enough

What is a heavy texture?