Show:
Canning
Labs I
Labs II
Other
Food Safety
100

This process requires using a machine that can drop the temperature

inside the container below -40°.

  1. Ice bath 

  2. Freeze Drying 

  3. Refrigeration

  4. Ultra-Freeze

Freeze Drying

100

During our scones lab, we used a tool to cut up the cold butter. What is the name of this tool?

Pastry Blender or Pastry Cutter

100

To activate baking soda, we need to add ________ & ________.

Acid and a Liquid
100

A resource that helps Canadians make informed food choices and develop healthy eating habits.

Canada's Food Guide

100

The temperature of a fridge must be below [   °C] 

4°C

101

The brine consists of salt and water.

  1. Dehydration 

  2. Freeze Drying 

  3. Lacto-fermentation 

  4. Pickling

Lacto-Fermentation

101

Name three leavening agents.

Baking soda, Baking Powder, Yeast

101

In order to activate baking powder we need _______ & _______.

Heat and Liquid

101

Name THREE micronutrients

Salt, Iron, Calcium, vitamin C, Vitamin A, etc.

101

Eating raw chicken can cause a variety of foodborne illnesses. Name ONE illness caused by the consumption of raw chicken.

Salmonella

102

Which technique requires the brine to have salt, water, and vinegar.

  1. Dehydration 

  2. Freeze Drying 

  3. Lacto-fermentation 

  4. Pickling

Pickling

102

What are the three essential ingredients to activate yeast?

Heat, Liquid, food/sugar

102

In class, we made Soufflés in a ceramic dish called…

Ramekin

102

Name THREE Food Groups 

Grains, Protein, Vegetables

102

The safest way to thaw frozen food based on FoodSafety BC is...

  1. Leaving it on the kitchen counter overnight.

  2. Thawing it in hot water.

  3. Allowing the meat to thaw in the refrigerator over night

  4. Microwave the meat on medium heat

3. Allowing the meat to thaw in the refrigerator over night

103

Which of these four techniques do not require heat?

  1. Dehydration 

  2. Freeze Drying 

  3. Lacto-fermentation 

  4. Pickling

Lacto-Fermentation

103

A carrot is cut into thin sticks aproximately 2mmx15mm. What is the name of this knife cutting technique?

  1. Brunoise

  2. Julienne

  3. Chopped

  4. Minced

Julienne

103

A mixture that is a thickening agent made by cooking equal parts fat and flour together. 

Roux

103

a technique for gently combining a lighter mixture with a heavier one while keeping as much air as possible. This technique is often used to incorporate whipped cream or egg whites into a cake batter, soufflé, or pie filling.

Folding

103

The temperature of a freezer should be [   °C]

0°C

104

Sundried tomatoes is an example of ...

  1. Dehydration 

  2. Freeze Drying 

  3. Lacto-fermentation 

  4. Pickling



Dehydration

104

A chef finely chops his garlic bulbs into small bits. What is this technique called?

What is the name of this knife cutting technique?

  1. Brunoise

  2. Julienne

  3. Minced

  4. Chop




Minced

104
A mixing that involves cooking fat, flour and milk. 

Bechemel

104

Name THREE milk alternatives

Oat milk, Almond milk, Coconut milk, etc. 

104

Bacteria will double every 

______ minutes

  1. 10min

  2. 15min

  3. 20min

  4. 30min

  5. 1 hour

2. 15min