Table etiquette
My plate
Fats
Equipment
7 parts of a recipe
100

How should you pass food around the table?

You pass the food in a counterclockwise motion 

100

How many cups of fruit are needed in your plate 

1-2 cups

100

What are fats also known as? 

Lipids

100

What is a mixing bowl for? 

To mix ingredients together

100

What is the name of the step that identifies the recipe? 

Title

200

Should you leave a cell phone on at the table?

Your phone should be off and not on the table.

200

Why is grains an important factor in your plate 

Grains are naturally high in fiber which is needed

200

What are the 2 other way fats can formed?

Solid and Oils

200

What are kitchen shears for?

Scissors used to cut things only in the kitchen

200

What does the yield tell you? 

Number and size serving of the recipe

300

When given a food you're not sure if you'd like or not, What do you do?

Try it even though you might not like it

300

How many cups of vegetables should be on your plate?

2-3 cups

300

What is the best Sterol

Cholesterol

300
What is a sieve used for?

Used for straining sifting, ricing

300

What step tells you how long it will take? 

Time

400

When wanting to a pick up a food, how do you do it?

Use the proper silverware responsible for picking up that item?

400

What are the 5 components that should be on your plate?

Fruits, Grains, Vegetables, Proteins, Dairy

400

What are the essential fatty acids? 

Linoleic and linolenic acids

400

What is a rotary beater used for? 

To whip food more quickly

400

What step do you need a list of? 

Ingredients?

500

After finishing all your food, What do you do with the dirty plate and silverware?

All of your items should be washed by you

500

What is the main nutrient dairy provides

Calcium is the main nutrition

500

What are the types of food fats? 

Unsaturated, Saturated, Polyunsaturated, monosaturated.

500

What is a Sifter used for?

Used to sift dry ingredients 

500

Name all 7 parts of a recipe

Yield, list of ingredients, step by step directions, equipment needed, temperature, time, nutrition analysis