FOOD SAFETY
WHAT SHOULD YOU DO BEFORE HANDLING FOOD?
WASH YOUR HANDS
WHAT PIECE OF KITCHEN EQUIPMENT DO YOU USE WHEN MEASURING FLOUR?
DRY MEASURING CUP
WHAT DO YOU MIX TOGETHER FIRST IN THE MUFFIN METHOD?
DRY INGREDIENTS FIRST IN A BOWL THEN WET INGREDIENTS IN ANOTHER SEPARATE BOWL
WHAT DO YOU DO WITH THE FAT IN THE BISCUIT METHOD IN ORDER TO ADD IT INTO THE RECIPE
CUT IT INTO THE FLOUR
WHICH NUTRIENT IS THE BODY'S MAIN SOURCE OF ENERGY?
CARBOHYDRATES
NAME ONE WAY TO PREVENT CROSS CONTAMINATION IN THE KITCHEN?
KEEP RAW MEAT SEPARATE FROM READY TO EAT FOODS/USE SEPARATE CUTTING BOARDS
WHY SHOULD YOU NEVER PUT METAL IN A MICROWAVE?
IT CAN SPARK AND CAUSE A FIRE
WHY SHOULD YOU NOT OVERMIX MUFFIN BATTER?
IT CREATES TUNNELS AND MAKES A TOUCH TEXTURE
WHY DO YOU LEAVE LITTLE CHUNCKS OF FAT IN THE DOUGH?
THEY MELT DURING BAKING AND LEAVE LITTLE LAYERS/FLAKINESS.
WHAT NUTRIENT BUILDS AND REPAIRS MUSCLES?
PROTEIN
WHAT DOES THE ACRONYM FATTOM STAND FOR?
FOOD, ACID, TIME, TEMEPRATURE, OXYGEN, MOISTURE
WHAT DOES YIELD MEAN IN A RECIPE?
THE NUMBER OF SERVINGS A RECIPE MAKES
WHAT DOES A PROPERLY MIXED MUFFIN LOOK LIKE INSIDE?
AN EVEN CRUMB WITH NO LARGE HOLES
WHAT ARE TWO TYPES OF BISCUIT DOUGH AND WHAT CAN YOU DO WITH EACH ONE?
THE TWO TYPES ARE STIFF AND SOFT AND YOU CAN DROP SOFT DOUGH AND ROLL STIFF DOUGH
WHAT PERCENTAGE OF YOUR PLATE SHOULD BE MADE UP OF FRUITS/VEGETABLES ACCORDING TO CANADA HEALTH FOOD GUIDE?
HALF YOUR PLATE
WHAT IS THE DANGER ZONE?
4 DEGREES TO 60 DEGREES CELCIUS
WHAT SHOULD YOU PUT UNDER A HOT POT BEFORE SETTING IT ON THE COUNTER?
A TRIVET
WHAT IS SOMETHING YOU SHOULD DO WHEN MAKING APPLE MUFFINS TO ENSURE THAT THE APPLES ARE EVENLY DISTRIBUTED INTO THE BUTTER?
COAT APPLES IN 1-2 TABLEPOONS OF FLOUR
WHAT SIX LETTER WORD DOES OVER-KNEADED BISCUIT DOUGH PRODUCE?
GLUTEN
WHAT NUTRIENT IS ESSENTIAL FOR TRANSPORTING OXYGEN INTO YOUR BLOOD?
IRON
WHAT TYPE OF CONTAMINATION HAPPENS WHEN A BAND-AID ENDS UP IN FOOD?
PHYSICAL CONTAMINATION
WHAT DOES MISE EN PLACE MEAN?
HAVING ALL THE INGREDIENTS MEASURED AND PREPARED BEFORE COOKING
WHY SHOULD MUFFIN BATTER BE BAKED IMMEDIETLY AFTER MIXING?
BECAUSE THE CHEMICAL LEAVENING AGENTS START REACTING AS SOON AS LIQUID IS ADDED. IF THEY DO NOT BAKE RIGHT WAY, SOME OF THE GAS CREATED EXCAPES AND MUFFINS WONT RISE TO THEIR FULL POTENTIAL.
WHAT IS THE MAIN TEXTURE GOAL FOR BISCUITS?
LIGHT FLAKY LAYERS
WHAT IS THE DIFFERENCE BETWEEN COMPLETE PROTEINS AND INCOMPLETE PROTEINS?
COMPLETE PROTEINS HAVE ALL 9 ESSENTIAL AMINO ACIDS (MEAT, DAIRY, SOY, QUINOA) INCOMPLETE PROTEINS HOWEVER, ARE MISSING ONE OR MORE (BEANS, NUTS,GRAINS)