Transcript LEVEL 1 Name

Name: ___________________
LEVEL 1
Q: What is the TERM: To
work sugar and fat together
until the mixture is soft and
fluffy.
Q: What is the TERM: To
LIGHTLY sprinkle or coat
with flour, crumbs, or
seasoning.
Q: What tool is used to
incorporate air into food by
beating rapidly?
Q: What is the TERM: To
cut into various uneven
pieces.
Q: What is the TERM: To
cut or chop food as finely as
possible.
CREAM
FLOUR
WIRE WHISK
CHOP
MINCE
Q: What is the TERM: To
mix ingredients by gently
turning one part over
another.
Q: What is the TERM: To
cut into small pieces.
Q: What is the TERM: To
finely divide food in various
sizes by rubbing it on
surface with sharp
projections.
Q: What is the TERM: To
work dough to further mix
the ingredients and develop
the gluten.
Q: What is the TERM: To
cut fat into flour with a
pastry blender or two
knives.
KNEAD
CUT-IN
Q: What is the TERM: To
brown or cook foods with a
small amount of fat using
low to medium heat.
Q: What is the TERM: To
cook just below the boiling
point.
CHOP
FOLD-IN
GRATE
Q: What is the TERM: To
remove or strip off the skin
or rind of some fruits and
vegetables.
Q: What is the TERM: To
cook by the vapor produced
when water is heated to
the boiling point.
PEEL/PARE
STEAM
Q: What side does a waiter
serve your food to you?
Right or Left?
Q: Where does the bread
plate go? Above the knife
and spoon or the fork?
LEFT
FORK
Q: What is the TERM: To
beat rapidly to introduce air
bubbles into food.
WHIP
SIMMER
SAUTE
Q: Which way does the
blade on a knife point
towards? Plate or spoon?
Q: Where does your napkin
go if you are going to be
returning to the table?
Q: Where does your napkin
go when you are finished
eating?
PLATE
ON YOUR CHAIR
NEXT TO YOUR PLATE
Name: ___________________
LEVEL 2
Q: T. / Tbsp. / tbsp. is
the abbreviation for:
Q: t. / tsp. is the
abbreviation for:
Q: gal. is the abbreviation
for:
Q: qt. is the abbreviation
for:
Q: pt. is the abbreviation
for:
TEASPOON
GALLON
QUART
PINT
Q: C. is the abbreviation
for:
Q: lb. / # is the
abbreviation for:
Q: oz. is the abbreviation
for:
Q: pkg. is the abbreviation
for:
Q: min. is the abbreviation
for:
CUP
POUND
OUNCE
PACKAGE
MINUTE
Q: 1 Tbsp. = ______ tsp.
Q: 1 c. = _______ Tbsp.
Q: 1 gal. = ______ qt.
Q: 1 stick of butter =
________ c.
Q: 1/8 c. = ______ Tbsp.
3
16
4
TABLESPOON
2
1/2
Q: 1 c. = ______ oz.
Q: 3/4 c. = ______ Tbsp.
8
12
Q: 5 1/3 Tbsp. = ______ c.
1/3
Q: 1 qt. = ________ c.
Q: 1/3 c. = _______Tbsp.
4
5 1/3
Name: ___________________
LEVEL 3
Q: When sanitizing, what is
the correct ratio for bleach
to water?
Q: What is the temperature
danger zone?
Q: What is the correct
internal temperature for
cooked seafood, pork, beef
veal, or lamb?
Q: What is the proper
reheat temperature?
Q: What is the appropriate
temperature for cold
storage?
1 TBSP BLEACH TO 1
GALLON OF WATER
41-135
145 DEGREES
165 DEGREES
BELOW 40 DEGREEES
Q: Explain FIFO.
Q: Where in the refrigerator
should meat be stored or
thawed?
Q: What does “clean”
mean?
Q: What does “sanitize”
mean?
Q: : How many calories per
gram do Carbohydrates
provide?
BOTTOM SHELF IN SEALD
BAG OR CONTAINER
FREE OF VISIBLE DIRT
USE MOIST HEAT OR
CHEMICALS TO REMOVE
PATHOGENTS
4
Q: What are the three
energy providing nutrients?
Q: What are the three nonenergy nutrients?
Q: What is the most
essential nutrient?
Q: How many foods should
be introduced to a child at a
time?
CARBS
FAT
PROTEIN
WATER
VITAMINS
MINERALS
WATER
Q: Name 5 types of salads
Q: True or False: Exercise
is an excellent way to lower
fat and cholesterol in the
body.
Q: How many grams of fiber
are recommended daily?
Q: 2 pieces of bread equals
how many servings from
the grains group?
20-35
2
FIRST IN, FIRST OUT
Q: This appliance is used
for chopping, mixing, or
pureeing foods; little to no
liquid required.
FOOD PROCESSOR
Q: This appliance is used to
blend or puree food in the
contain in which it is being
prepared. The motor is
above the blade.
IMMERSION BLENDER
PASTA
VEGETABLE
FRUIT
GELATIN
PROTEIN
TRUE
ONE
Name: ___________________
LEVEL 4
Q: This type of dough
contains relatively small
amounts of fat and sugar.
Q: The last meal before
participating in an intense
sporting event should
contain mostly __________.
LEAN
Q: The best source for
hydration.
Q: After an intense
workout, how soon should
you start refueling your
body?
WATER
Q: What is a beverage that
is great for refueling?
CHOCOLATE MILK
15-60 MIN
CARBOHYDRATES
Q: The temperature at
which poultry should be
cooked.
Q: When in ___________
throw it ____________.
Q: What word best
describes how bacteria is
spread?
Q: To ensure an accurate
reading on a thermometer
you need to do this.
Q: This type of dough has
added fat, sugar, and eggs.
CROSS-CONTAMINATION
CALIBRATE IT
ENRICHED
Q: What food-borne illness
is associated with
unpasteurized dairy
products?
Q: What is the best way to
prevent food-borne
illnesses?
DOUBT; OUT
165 DEGREES
Q: Name two food sources
that provide carbohydrates
in a salad.
Q: This piece of kitchen
equipment is used to weigh
food ingredients.
Q: Name three common
food-borne illness
symptoms.
ANY VEGGIE OR FRUIT,
CROUTONS
KITCHEN SCALE
FEVER
HEADACHE
DIGESTIVE TROUBLES
CAMPYLOBACTER
WASH HANDS PROPERLY
AND OFTEN
Q: What ingredient does
yeast feed on?
Q: What kills yeast?
Q: What mother sauce
would be used to create
marinara sauce?
Q: Liquid created by
cooking meat, bones, or
vegetables.
Q: The four general
conditions for bacteria
growth.
STOCK
WARMTH, MOISTURE,
TIME, FOOD
HOT WATER/MILK
SUGAR
TOMATO
Name: ___________________
LEVEL 5
Q: How many calories per
gram do proteins provide?
Q: Name two foods that
provide protein in a salad.
Q: What is the function of
liquid in bread?
BINDER
4
ANY MEAT, EGGS,
NUTS/SEEDS
Q: What is the bone
disease caused by lack of
calcium?
Q: What is the disease
caused by lack of iron?
ANEMIA
OSTEOPOROSIS
Q: What kinds of snacks are
appropriate throughout the
day?
Q: If a label says “Juice” it
is 100% juice. T or F
Q: Give 2 benefits of
convenience foods.
Q: Give 3 drawbacks of
convenience foods?
Q: How are ingredients
listed on a nutrition label?
FALSE
FAST, PORTABLE, ON-THEGO, CONVENIENT,
EXPENSIVE
HIGHER FAT
HIGHER SUGAR
HIGH SODIUM
IN DESCENDING ORDER BY
WEIGHT
Q: What temperature of
water should be used when
making pastry?
FRUITS & VEGGIES
Q: What constitutes a main
dish salad?
Q: How should soup be
stored?
Q: What ingredient
provides structure in yeast
breads?
Q: What is the function of
fat in a pastry?
IT HAS PROTEIN
SHALLOW CONTAINERS
FLOUR
CREATES FLAKINESS
ICE COLD
Q: How should pastry
dough be handled?
Q: What types of pies need
to be refrigerated?
AS LITTLE AS POSSIBLE
CREAM/CUSTARD
SAVORY
Q: Give 3 examples of dry
cooking methods.
Q: Give 2 examples of
moist cooking methods.
ROAST, BROIL BAKE,STIRFRY, GRILL, SAUTE
SLOW COOKING
BRAISE
Q: What is it called when
yeast bread has time to rise
before baking?
PROOFING
Name: ___________________
LEVEL 6
Q: Define Mise en Place
Q: Define Al Dente
Q: Define Yield
GATHERING AND
PREPARING OF
INGREDIENTS BEFORE
BEGINNING TO COOK
(PUT IN PLACE)
COOKED SO AS TO NOT BE
TOO SOFT; FIRM TO THE
BITE
Q: Define Sauté
Q: A pie with a top and
bottom crust.
TO COOK IN A SMALL
AMOUNT OF FAT
Q: What is the problem
with your pie crust if it is
crumble?
Q: Name a food source that
provide fats in a salad.
THE NUMBER OF SERVINGS
PRODUCED BY A RECIPE
TOO MUCH FLOUR
CHEESE, DRESSING
Q: Define Broil
Q: Define Legumes
TO COOK BY DIRECT HEAT
DRIED BEANS AND PEAS
Q: Which mother sauce is
white and thickened with a
roux?
DOUBLE CRUST
BECHEMEL
Q: Define fermentation
Q: Define kneading
Q: A pie crust that is
cooked before filling.
Q: What are two
classifications of salad
dressings.
A CHANGE BROUGHT ON AS
YEAST ENZYMES CONVERT
SUGAR INTO ALCOHOL.
TO WORK INTO A UNIFORM
MIXTURE BY PRESSING,
FOLDING AND ROTATING
PIE SHELL
Q: Define Pathogens
Q: Define Mirepoix
Q: What is a roux?
Q: What is a roux used for?
ANY DISEASE PRODUCING
AGENT
A MIXTURE OF CELERY,
ONIONS, AND CARROTS
A MIXTURE OF FAT AND
FLOUR
THICKENING
VINAIGRETTE
MAYONNAISE BASED
Q: Define Oven spring
AFTER YEAST BREAD HAS
BEEN BAKED FOR THE FIRST
10 MIN. AND THE DOUGH
GROWS TO ITS LARGEST
SIZE
Q: A yellow mother sauce
made with lemon, eggs, and
butter.
HOLLANDAISE
Name: ___________________
LEVEL 7
Q: What temperature
should ground meat be
cooked to?
Q: What is the term for
foods that contain high
amounts of vitamins,
minerals and other
nutrients, but few calories?
Q: What temperature
should poultry be cooked
to?
Q: What temperature
should a whole bird be
cooked to?
Q: Which knife cut exposes
the greatest surface area?
DIAGONAL
165 DEGREES
165 DEGREES
Q: When cutting meat
what is the proper
procedure?
Q: When buttering a roll
what is the proper
procedure?
CUT ONE PIECE AT A TIME
BUTTER ONE PIECE/BITE AT
A TIME
Q: Which mother sauce is
brown and is made with
stock and veggies?
Q: Name two food sources
that provide vitamins &
minerals in a salad.
155 DEGREES
NUTRIENT DENSE
Q: Where does the napkin
go on a place setting?
Q: How much should you
tip at a restaurant?
15-30 PERCENT
TO THE LEFT SIDE OF THE
PLATE
Q: Draw a Julienne cut.
Q: Name 3 good time
management tips.
DECIDE WHAT WILL TAKE
LONGEST TO COOK
MULI TASK/ DOVETAIL
MAKE SHOPPING LISTS
Q: What meat of poultry
contains the most fat?
Q: What is the ratio of oil
to vinegar in a vinaigrette
salad dressing?
DARK MEAT
3:1
Q: What are the Aesthetic
Guidelines?
SHAPE/SIZE
TEMPERATURE
COLOR
TEXTURE
FLAVOR
Q: What is the order for
using flatware?
USE FROM THE OUTSIDE IN
ESPAGNOLE
VEGGIES, FRUITS
Q: What are the two kinds
of soups?
Q: What cooking method is
great for poultry?
STOCK
CREAM
ROASTING
Q: How many minutes of
physical exercise should
teens get everyday?
60
Name: ___________________
LEVEL 8
Q: A place setting for one.
Q: Often done to onions to
create a sweet, caramel
flavor.
Q: The quantity or amount
produced.
COVER
CARAMALIZE
YIELD
Q: ½” cubes
Q: ¼” cubes
Q: Adult onset diabetes
MEDIUM DICE
SMALL DICE
TYPE I
Q: A very fine dice of 1/8”
cubes.
Q: A knife cut of very fine,
uniform shreds
BRUNNOISE
CHIFFONADE
Q: Nutritional needs are
based on these three
things.
Q: This disease is becoming
more and more common
among Americans and is
caused by an energy
imbalance.
AGE
GENDER
ACTIVITY LEVEL
Q: List two grocery
shopping strategies.
CREATE A SHOPPING LIST
TAKE A CALCULATOR
DON’T SHOP HUNGRY OR
TIRED
SHOP ALONE
Q: A term describing how a
store will take a loss in
profits in order to get you in
the store.
Q: The price per ounce, lb.,
piece, or other unit of
measurement.
Q: Explain how to cut and
eat meat at the table.
Q: What is cell phone
etiquette at the table?
UNIT PRICE
CUT AND EAT ONE BITE AT
A TIME
CELL PHONE OFF TABLE,
TURNED OFF OR TO SILENT,
EXCUSE YOURSELF IF YOU
MUST TAKE AN
IMPORTANT CALL
Q: List one lean cooking
method.
Q: When should gloves be
used in food preparation?
Q: The best place to thaw
meat.
ROAST, BROIL, GRILL
WHEN HANDLING RAW OR
PROTEIN FOODS OR WHEN
HANDLING FOOD THAT
WON’T BE HEATED BEFORE
SERVING
FRIDGE
LOSS LEADER
Q: Tender cuts of meat can
be cooked with what
cooking method?
Q: Less tender cuts of meat
should be cooked with
what cooking method?
DRY
MOIST
OBESITY