Intro Final Review

Kitchen Measuring

100

This is the amount of Tbsp that are in 1 stick of butter

8

200

This is the measuring tool you would use to measure 1/2 c vegetable oil.

Liquid Measuring Cup

300

This amount is triple 2 tsp of vanilla

2Tbsp

400

This is half of 1 Tbsp

1 tsp + 1/2 tsp

500

To measure 4 Tbsp of shortening what measuring tool would you use?

A 1/4c dry measuring cup

Essential Nutrients

100

This type of Carbohydrate aids in digestion

Fiber

200

This is the body's main source of energy

Carbohydrates

300

This Regulates body temp, lubricates joints

Water

400

This Builds and repairs body cells

Protein

500

This Cushions organs, acts as an energy reserve

Fats

Cooking Terms

100

To work or press dough with the palms of the hands

Knead

200

To heat just below boiling

Simmer

300

To beat rapidly and make light and airy

Whip

400

To mix butter and sugar until fluffy

Cream

500

To cut food into small irregular pieces

Chop

Food Sources

100

This nutrient comes from pasta, potatoes, and rice

Carbohydrates

200

This comes from steak, eggs, nuts, and tofu

Protein

300

This comes from avocado, oily fish, and olives

Fats

400

This comes from nuts, dark green veggies, and whole grains

Fiber

500

Animal products are the only source of this term. It can be good or bad.

Cholesterol

Kitchen Basics

100

This is the term for the instructions for preparing certain foods or dishes

Recipe

200

This is the term for when bacteria grow the fastest. It is within 40 and 140F

The Danger Zone

300

This is the term used for a main cooking appliance, like a stove or fridge.

Major Appliance

400

This is the term for where you prevent illness through cleanliness

Sanitation

500

This is the energy you need to maintain automatic processes

Basal Metabolism