Unit 1 Food Influences and Guidelines
Unit 2 Fundamentals of Food Preparation
Unit 3 Procedures, Nutrition, and Cooking Methods
Unit 4 Baking
Unit 5&6 Etiquette and Meal Planning/Preparation
100
A food that provides fairly large amounts of vitamins and mineral compared to the number of calories it supplies
What is a nutrient dense food?
100
Identify the item.
What is a rubber spatula?
100
Tool used to know when meat or poultry is thoroughly cooked.
What is a thermometer?
100
organic leavening agent; microscopic fungus used in baking.
What is yeast?
100
item that should never be visible at the dinner table.
What is a cell phone?
200
Important mineral found in all foods in the Dairy group of MyPlate
What is Calcium?
200
___________ are used to measure small amounts of ingredients, usually less than 1/4 cup.
What are measuring spoons?
200
term for when nutrients are added to a food product in amounts greater than what is naturally there.
What is fortified foods or fortification?
200
manipulating dough to develop the gluten and give the dough elasticity.
What is kneading?
200
to add flavor to a dish by the addition of herbs, spices, or blend. Also a term meaning to condition a piece of cookware such as oiling cast iron skillets.
What is seasoning?
300
Provides bulk that moves waste through the large intestine; absorbs extra water and toxins.
What is fiber?
300
Preparing raw chicken and vegetables on the same cutting board is an example of this.
What is cross contamination?
300
the part of the egg that contains the fat.
What is the egg yolk?
300
a mixture of two proteins present in cereal grains, especially wheat, that is responsible for the elastic texture of dough.
What is gluten?
300
cups and glasses used for drinking are considered what classification of tableware?
What is beverageware?
400
Influences that exist within the individual such as physiological, psychological, and situational or social.
What is internal influences?
400
The range of temperatures where harmful microorganisms reproduce rapidly.
What is the temperature danger zone?
400 Bonus Points: Name the range of the temperature danger zone.
400
the mixture that forms when combining liquids that ordinarily do not mix; can be temporary or permanent
What is an emulsification?
400
the ingredient that causes quick breads to rise.
what is baking soda or baking powder?
400
soup tureens and gravy boats are considered what classification of tableware?
what is holloware?
500
This nutrient is broken down during digestion into glucose and is then used by the cells of the body for energy.
What is carbohydrates?
500
Ground beef must be cooked to an internal temperature of _________
What is 155 degrees Fahrenheit?
500
process where milk is heat treated to destroy harmful bacteria
what is pasteurization?
500
Process in which carbon dioxide gas and alcohol are produced.
What is fermentation?
500
to save time, gather all _________ before beginning meal preparation.
What are ingredients?
200 Bonus points: the phrase used to mean gathering and preparing all ingredients and equipment before cooking.