Show:
Health Concerns
Food Borne Illnesses
Tools, Terminology, Etiquette
Soups, Salads, Casseroles
Bread, Pastry, Meat
100
The way you nutritionally address anemia
Eat more iron &/or meat
100
touching contaminated food and then touching raw food - usually meat and then vegetables
What is cross-contamination
100
This tool is used to incorporate air into foods by beating rapidly
What is a wire whisk
100
Cream soup is an example of an ingredient in a casserole that does this function
What is a binder
100
The typical leavening agent in bread (not quick bread)
What is yeast
200
The mineral you should get enough of to avoid osteoporosis
calcium
200
FIFO, abbreviation for when to use foods to avoid foods sitting too long and going bad.
What is First In, First Out
200
This tool is used to cut fat into flour for pastry and biscuits
What is a pastry cutter/pastry blender
200
Main dish salads have this nutrient/ food group that other salads don't have
What is meat / protein
200
The typical leavening agent in quick breads
What is baking powder &/or baking soda
300
Two things you should do if you have high blood pressure:
What is exercise & lose weight / eat healthy?
300
The danger zone (temperature at which bacteria can grow the easiest)
What is 41 - 135 degrees
300
Folding over and over to mix and develop gluten
What is kneading
300
The base of cream soup
What is milk or cream with a thickener
300
Explain how cream pie be stored & how fruit pie should be stored (they're different)
What is cream pie: in the refrigerator; fruit pie: covered on the counter
400
The way that you treat a 1st degree burn (red skin, no blisters)
What is hold under cold water
400
This food-borne illness is most commonly found in home-canned foods and honey
What is botulism
400
The time after cooking in the microwave that allows food to finish cooking
What is standing time
400
The two main thickening agents in soup
What is flour and cornstarch
400
Two of the tender cuts in meat
What is chuck, rib, short loin, sirloin, &/or round
500
Convenience foods are foods that are least partially prepared but explain 2 things that they can be high in that are bad for you
What is fat, calories &/or sodium
500
This food-borne illness is most commonly found in foods that are prepared with hands that haven't been properly washed after using the bathroom
What is hepatitis A
500
The water glass goes on the ___ side of the plate along with the knives and spoons in a correctly set cover.
What is right
500
Where the salad fork is located in a properly set cover (two characteristics)
What is on the left side of the plate, further away from the plate than the dinner fork
500
The number of recommended servings of the meat & beans food group
What is 5 1/2 ounces