Kitchen Safety & Sanitation
What should you always do before starting to cook in the kitchen?
Wash your hands
What tool do you use to scrape the sides of a mixing bowl?
Rubber spatula
What method is used to cook food in hot water just below boiling?
Simmering
Which nutrient helps regulate body temperature and remove waste?
Water
What does “serving size” mean?
The amount of food recommended as one portion
What is the proper way to put out a grease fire?
Cover it with a lid or use baking soda (never water)
What kind of knife is best for chopping vegetables?
Chef’s knife
What cooking method is used when you brown food quickly in a small amount of fat?
Sautéing
Which nutrient is the body’s secondary source of energy?
Fat
If a recipe serves 4 people and costs $12 total, what is the cost per serving?
$3 per serving
Where should raw meat be stored in the refrigerator?
On the bottom shelf to prevent drips and cross-contamination
How many teaspoons are in one tablespoon?
3 teaspoons
What is the term for cooking food in liquid at or above 212°F?
Boiling
What is cholesterol, and why can too much be harmful?
A fat-like substance in the blood; too much can clog arteries and cause heart disease
Why is it important to check unit prices when shopping?
It helps you compare brands and get the best value
What does OSHA stand for?
Occupational Safety and Health Administration
Why do we use a liquid measuring cup instead of a dry measuring cup for water, milk, or oil?
To measure accurately without spilling, using the fill line
What is braising?
Cooking food slowly in a small amount of liquid after browning
Name one fat-soluble vitamin.
Vitamin A, D, E, or K
If chicken breasts cost $9.00 for 3 pounds, what is the cost per pound?
$3.00 per pound
Why is personal hygiene important when preparing food?
It prevents the spread of germs and foodborne illness
What is the purpose of using a scale in cooking or baking?
To measure ingredients by weight for accuracy
Why is steaming considered healthier than boiling vegetables?
It keeps more vitamins and minerals in the food
What is the difference between a complete and incomplete protein?
Complete proteins have all essential amino acids; incomplete proteins do not
How could you reduce the cost of a recipe without lowering its nutrition?
Use store brands, substitute cheaper but nutritious ingredients, or reduce expensive extras