Kitchen Management
Nutrition Throughout Life
Meal Planning and Consumerism
Soups, Sauces and Salad
Yeast Breads and Pies/Tarts
100

What food borne illness comes from raw or undercooked hamburger?

E-Coli

100

The meat of the cow is the .....

The meat of the deer is the.....

The meat of the calf is the ......

Beef

venison

veal

100

What is an impulse buy?

purchasing an item not previously planned on

100

When making salad dressings, what is the ratio of oil to vinegar in a vinaigrette salad dressing?

3:1

100

Name an example for a single-crust pie.

Pumpkin, pecan, cream pies

200

What would you use a food processor for?

chop, slice, shred, grind, and puree almost any food

200

True or False – Daily food choices can make a difference between a good performance and a poor performance for athletes.

True

200

What is the difference between a juice cocktail and 100% juice?

Juice cocktail has added sugars where the 100% juice nothing is added

200

A sauce that is made from milk and thickened with a roux is called a béchamel or hollandaise sauce?

 béchamel 

ROUX: a mixture made from equal amounts of fat and flour, used especially to make a sauce or soup thicker 

200

Name a type of yeast bread. 

answers will vary


300

How many teaspoons are in one tablespoon?

3 tsp. 

300

Which type of diabetes are you born with:  Type 1 or Type 2?

Type 1 

300

Why is it important to have color in your meal?

to brighten the dish

300

When making a salad, over handling the greens can cause them to become what?

Bruised and wilted

Wilted: (of a plant) to become weak and begin to bend towards the ground 

300

Enriched dough tends to be: softer or harder in texture?

softer. Made with fat, dairy, eggs and sugar

400

How many tablespoons are in a cup? 

16

400

Which is the most rapid growth period of life:  Childhood or Adolescence?

Child

400

What is an appropriate amount to tip your food server

15% of the bill

400

Espagnole sauce is referred to as a _?_ sauce:  brown, white or red?

Brown 

Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux.

400

Name an example for a double-crust pie

fruit filled or savory

500

What is cross-contamination? 

Juices from raw meats or germs from unclean objects touch cooked or ready-to-eat foods


GAIN NOTHING LOOSE NOTHING

500

The last meal before a competition or intense exercise should mainly focus on which: carb-rich foods, fiber-rich foods, or protein-rich foods?

carb-rich foods

500

Why are name brand products more expensive than the store brand?

More money is spent on advertising 

500

Name a purple and yellow color that could be added to a salad.

answers will vary 

500

What is the primary function of yeast in breads?

Leavening agent

600

Mutton is the meat form what animal? 

Sheep

600
What nutrient is a person lacking when they are anemic? 

Iron

600

What percent of the Daily Value should food contain in order to have the label “high source of”?

20%

600

What is the thickening agent for a béchamel sauce: roux or mirepoix?

Roux

Mirepoix: In French cooking, a mix of carrots, onions, and celery, usually finely diced, and used as the seasoning base for a meat dish or sauce 

600

Unlike pies, tarts are always removed from what before serving?

The pan

700

What two things should you never use when extinguishing a grease fire? 

water and flour

700

What foods should adolescences be avoiding? 

high sugar, fat snack foods



700

True or False – When plating your food, it is better to have even numbered items than odd numbered items.

False 

700

What is the main nutrient found in pasta and potato salads?

Carbohydrates

700

When the recipe asks you to “proof” your bread, what do you need to do?

let it rise prior to baking

800

What two cup measurements equals 3/4 cup? 

1/2 c and 1/4 c

800

How often should athletes drink water during an event-every 5 minutes, 15 minutes or 30 minutes?

15 Minutes 


STEAL 300 POINTS FROM THE OTHER TEAM

800

Name one important task that should be included in a kitchen/cooking work plan.

organize the kitchen, clear the clutter, chop extra, have everything in place, clean as you go, save some for later

800

There are three vegetables used in a mirepoix.  Name one.

onions, carrots, and celery

/mi(ə)rˈpwä/

800

There are just four ingredients used in pie crusts.  Name two.

flour, fat, salt, water

900

Where do you place a thermometer when checking the internal temperature of meat?

thickest part of the meat without touching bone or fat

900

What types of foods should you be eating everyday to help prevent colon cancer?

high-fiber foods


900

How should you properly use a cell phone during a meal?

Cell phones should be on silent or vibrate.  Do not be constantly checking your phone.

900

What is the main nutrient found in salad dressings?

Fat

900

When the recipe asks you to “shape” your bread, what do you need to do?

Prepare dough for its intended purpose – rolls, loaves, donuts, etc.)

1000

When reheating foods, what should the internal temperature reach?

165 degrees

1000

True or False – Adults need the same amount of nutrition as they get older, but they need fewer calories.

True

1000

What is one of the benefits of buying convenience foods?

Saves the consumer time.  It is already prepared for you.

1000

Give an example of a dessert salad.

sweet, molded or frozen using gelatin or fruit dressed with whipped cream

1000

For the following pies, which need to be refrigerated and which can be left out on the counter:  cream, savory, fruit?

cream and savory – fridge; fruit – counter

1100

How many ounces are in one cup? 

8 oz. 

1100

What is the body’s primary energy source during exercise – carbohydrates, protein or vitamins?

Carbohydrates

1100

What does the word “organic” mean on food labels?

The food is not genetically modified, and it was produced without pesticides, artificial fertilizers, growth hormones, or antibiotics

1100

Soups that contain meat provide which nutrient?

protein

+500

1100

True or False-Yeast is a living organism

True

1200

True or False – Weighted measure (grams, ounces) is much more accurate than volumetric measurements (cups, Tbsp, tsp.)

True

1200

What health concern can cause the bones to become porous and break easily:  Anemia, Osteoporosis or Cancer?

Osteoporosis

1200

When passing food around the table, which direction should it be passed:  right or left?

Right 

-500

1200

Give an example of an appetizer salad.

light salad made from vegetables or fruit

1200

True or False – All pies have sugar in them.

False.  Most savory pies do not

1300

What is the difference between cleaning a surface and sanitizing it?

Clean means to remove visible soil and food particles; Sanitizing means to use chemical agents to reduce pathogens

1300

Low sodium and low fat diets are most common during which stage of life: adolescence, adult or elderly?

Elderly
1300

Drinks are placed to the right or left side of the plate?

Right Side 

1300

What is the main ingredient found in cream soups?

milk or cream

1300

What is the difference between a quick bread and a yeast bread?

Leavening agent is different

1400

How many pints are in one quart? 

2 pints

1400

How soon should athletes be replenishing lost nutrients after an event or intense exercise?

between 15-60 minutes

1400

When planning a meal, what influences the budget or cost of your meal?

Number of family members, age of family members, time to prepare the food, family’s income, etc.

1400

Give an example of an accompaniment salad.

Served with and compliments the main course. Greens, pasta or fruit

1400

Give an example of a savory pie.

Chicken pot pie, minced meat pie



1500

Describe what an immersion blender is. 

Kitchen appliance that is used to blend ingredients or puree food in the container in which it is being prepared.

1500

What is the major contributor to obesity in the US? 

Lack of exercise

1500

If you need to leave the table for a moment but will return, where do you put your napkin:  On the table, on the chair, on the plate?

On the chair

1500

What can you add to a salad to make it a main dish?

something substantial and satisfying

1500

What is the purpose of having eggs in yeast breads?

Adds protein, color, structure, richness and leavening

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