Transcript LEVEL 1 Name

Name: ___________________
LEVEL 1
Q: What is this?
Q: What is this?
Q: What is this?
Q: What is this?
Q: What is this?
A: Colander
A: Spatula
A: Wire Wisk
A: Vegetable Peeler
A: Cutting Board
Q: What is this?
Q: What is this?
Q: What is this?
Q: What is this?
Q: What is this?
A: Pastry Blender
A: Ladle
A: Rubber Spatula
A: Chef’s Knife
A: Turner
Q: What is this?
Q: What is this?
Q: What is this?
Q: What is this?
Q: What is this?
A: Slotted Spoon
A: Strainer
A: Tongs
A: Dry Measuring Cups
A: Rolling Pin
Q: What is this?
Q: What is this?
Q: What is this?
Q: What is this?
Q: What is this?
A: Wooden Mixing Spoon
A: Measuring Spoons
A: Hot Pads
A: Saucepan
A: Liquid Measuring Cup
Name: ___________________
LEVEL 2
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 a powdered
substance, often with
crumbs or seasoning.
A: Cream
Q: What is the TERM: To
coat food HEAVILY with
flour, breadcrumbs or
cornmeal.
Q: What is the TERM: To
cut into very small CUBES.
Q: What is the TERM: To
cut or chop food as finely
as possible.
A: Dice
A: Mince
A: Dredge
A: Flour
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.
A: Chop
Q: What is the TERM: To
finely divide food in
various sizes by rubbing it
on surface with sharp
projections.
A: Fold-In
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.
A: Knead
A: 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.
A: 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.
Q: What is the TERM: To
beat rapidly to introduce
air bubbles into food.
A: Whip
A: Peel or Pare
A: Simmer
A: Sauté
A: Steam
Q: What drawer/cupboard
are the measuring cups
found in?
Q: What drawer/cupboard
are the pots and pans
found in?
A: 8
A: 4
Q: What drawer/cupboard
are the hot pads found in?
Q: What drawer/cupboard
is the colander found in?
Q: What drawer/cupboard
is the cheese grater in?
A: 2
A: 7
A: 11
Name: ___________________
LEVEL 3
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:
A: Tablespoon
A: Teaspoon
A: Gallon
A: Quart
A: 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:
A: Cup
A: Pound
A: Ounce
A: Package
A: Minute
Q: 1 Tbsp. = ______ tsp.
Q: 1 c. = _______ Tbsp.
Q: 1 gal. = ______ qt.
Q: 1 stick of butter =
________ c.
Q: 1/8 c. = ______ Tbsp.
A: 3 tsp.
A: 16 Tbsp.
A: 4 qt.
A: 2 Tbsp.
A: 1/2 c.
Q: 1 c. = ______ oz.
Q: 3/4 c. = ______ Tbsp.
Q: 5 1/3 Tbsp. = ______ c.
Q: 1 qt. = ________ c.
Q: 1/3 c. = _______Tbsp.
A: 8 oz.
A: 12 Tbsp.
A: 1/3 c.
A: 4 c.
A: 5 1/3 Tbsp.
Name: ___________________
LEVEL 4
Q: This is the amount of
time you should wash your
hands.
Q: Which one is more
SAFE: dull knives or sharp
knives?
Q: Lift the lids off of hot,
steam foods _____ from
your face.
Q: What is the first
treatment for a steam
burn?
Q: What are the three
ways to put out a GREASE
fire?
A: 20 Seconds
A: Sharp Knives
A: Away
A: Run It Under Cold
Water
A: 1. Smother with a Lid
2. Baking Soda
3. Fire Extinguisher
Q: What substance should
you NEVER pour on a
grease fire?
Q: What is the first
treatment for a bleeding
cut?
Q: What should you use
when trying to reach items
on a high self?
Q: What should you do
FIRST if someone is being
shocked by an electrical
appliance?
Q: What direction should
all pan handles be facing
on the stovetop?
A: Water
A: Apply pressure to the
wound and nearest
pressure point
A: A Step Stool
Q: What temperature
should ground beef be
cooked to?
Q: What is the
Temperature Danger Zone?
Q: What would a mixture
of chlorine bleach and
ammonia create?
A: A Toxic, Deadly Gas
A: 160°
Q: The most common
food source for E. coli is:
Q: The most common
food source for salmonella
is:
A: Undercooked Ground
Beef
A: Raw Poultry and Eggs
A: Turn off the main
power source/flip the
breaker
A: Any temperature
between 40° and 140°
Q: The most common
food source for staph is:
A: Human Mucus From
Sneezing and Coughing
Q: Finish the phrase:
When in doubt, _____
___ ______!
A: Throw It Out!
A: Toward the back or
center of the stove
Q: What four things do
bacteria need to grow?
A: 1.
2.
3.
4.
Time
Food
Moisture
Warmth
Q: The most common
food source for botulism
is:
Q: The most common
food source for hepatitis
is:
A: Improperly Canned
Foods
A: Feces/Poop Because of
Improper Hand Washing
Name: ___________________
LEVEL 5
Q: What are the THREE
safest ways to thaw frozen
foods?
A: 1. Microwave
2. Cold, Running Water
3. Fridge for 1-3 Days
Q: Foods will not brown in
the microwave because
there is no _________.
Q: List THREE microwave
safe materials.
A: 1. Paper
2. Plastic
3. Glass
Q: Finish the phrase:
Keep hot foods _______
and cold foods ______.
A: Dry Heat
A: Keep Hot Foods Hot
and Cold Foods Cold
Q: Where should you
stand when opening the
oven door?
Q: What is the FIRST thing
you should wash when
washing dishes?
Q: What material repels
microwaves and should
NEVER be placed in the
microwave?
Q: What THREE things are
microwaves attracted to?
Q: Which type of
container will cook more
evenly: round or square?
A: 1. Water
2. Sugar
3. Fat
A: Round
Q: Which would cook
faster: a whole potato or
thin potato slices?
Q: What part of the
microwave will rotate food
while it is cooking?
A: It allows the food to
finish cooking.
A: This Potato Slices
A: The Turntable
Q: 9 tsp. = _______ Tbsp.
Q: 1/2 c. = ______ Tbsp.
Q: One half of 2/3 c. =
______ c.
A: 3 Tbsp.
A: 8 Tbsp.
A: Metal
Q: Why is Standing Time
important?
A: 1/3 c.
A: To The Side
A: Glasses or Cups
Q: One half of 1/2 c. =
_______ c.
Q: 1 qt. = ______ pt.
Q: 1/2 Tbsp. = _____ tsp.
Q: 2 c. = ______ Tbsp.
A: 2 pt.
A: 1 1/2 tsp.
A: 32 Tbsp.
A: 1/4 c.
Q: What two cups do you
use to measure 3/4 c.?
A: 1/2 c. and 1/4 c.
Name: ___________________
LEVEL 6
Q: Fats that are LIQUID at
room temperature are
called:
Q: Fats that are SOLID at
room temperature are
called:
A: Oils
A: Fats
Q: What are the THREE
types of fat?
Q: Saturated fats are
______ in texture at room
temperature.
A: 1. Saturated
2. Polyunsaturated
3. Monounsaturated
A: Solid
Q: What effect does
Saturated fat have on HDL
and LDL Levels?
Q: What effect does
Polyunsaturated fat have
on HDL and LDL Levels?
Q: How many calories per
gram do fats provide?
Q: What are the FOUR FatSoluble Vitamins?
A: Nine
A: 1.
2.
3.
4.
Q: Unsaturated fats are
________ in texture at
room temperature.
A: Liquid
K
A
D
E
Q: List one food high in
cholesterol:
A: Egg yolks, liver, animal
sources
Q: Which type of
lipoprotein is the GOOD
lipoprotein: LDL or HDL?
A: HLD
Q: What is the best type
of fat for you? (The
“Number One” fat for
you?)
A: Monounsaturated
Q: What effect does
Monounsaturated fat have
on HDL and LDL Levels?
A: __Raises__ HDL Levels
__Raises__ LDL Levels
A: __Lowers__ HDL Levels
__Lowers__ LDL Levels
A: __Raises__ HDL Levels
__Lowers_ LDL Levels
Q: Fat that cannot be
detected by the eye is
called:
Q: True or False: Fat acts
like a “cushion” to protect
vital organs.
Q: True or False: Exercise
is an excellent way to
lower fat and cholesterol
in the body.
A: Invisible Fat
A: True
Q: The process that turns
a liquid fat into a solid fat
by adding extra hydrogen
atoms is called:
Q: Fat that is easily seen is
called:
A: Visible Fat
A: Hydrogenation
Q: True or False: Fat will
help your body build
strong bones.
Q: True or False: One
function of fat is to act as a
reserve or emergency
store of energy.
A: False
A: True
A: True
Name: ___________________
LEVEL 7
Q: How many calories per
gram do Carbohydrates
provide?
Q: What food group do
we get most of our
carbohydrates from?
A: 4
A: Grains Group
Q: Another name for
Glucose is:
Q: Another name for
Sucrose is:
A: Blood Sugar
A: Table Sugar
Q: What is the main
function of carbohydrates?
Q: What are the three
types of Carbohydrates?
A: To Provide Energy
A: 1. Simple Sugars
2. Complex Starches
3. Fibers
Q: How many grams of
fiber should we get
everyday?
Q: If a product claims that
it is “Whole Wheat” that
means it must use _______
parts of the wheat kernel.
Q: What is a better energy
choice: simple sugars or
complex starches?
A: Complex Starches
Q: What type of rice has
the MOST fiber in it?
A: Brown Rice
A: 20-35 grams
A: All Three
Q: The ratio for cooking
rice is: 1 c. uncooked rice
= _____ c. cooked rice.
Q: The ratio for cooking
pasta is: 1 c. uncooked
pasta = _______ c. cooked
pasta.
Q: Rice should be cooked
with the lid _______.
Q: Pasta should be cooked
with the lid _______.
Q: True or False: Air is an
ingredient.
A: On
A: Off
A: True
A: 1: 3
A: 1:2
Q: What ingredient does
yeast feed on?
Q: What ingredient
controls the growth of
yeast?
Q: Baking soda must have
an _______ in order to
react.
Q: What gas is produced
to raise quick or yeast
breads?
Q: What ingredient
provides structure in yeast
breads?
A: Salt
A: Acid
A: CO2
A: Flour
A: Sugar
Name: ___________________
LEVEL 8
Q: How many calories per
gram do proteins provide?
Q: What is the main
function of proteins?
A: 4
A: To Build and Repair
Body Tissues
Q: How many of the
essential amino acids do
Complete Proteins
contain?
Q: What is the only plant
food that is a complete
protein?
Q: What food group do
we get most of our protein
from?
Q: What are the “building
blocks” of protein?
Q: How many essential
amino acids are there?
A: Amino Acids
A: Nine
Q: Where should you
store your eggs?
Q: What are the five
functions of eggs?
A: The Original Container
A: 1.
2.
3.
4.
5.
Q: What is the process in
which fat particles in milk
have been broken down so
that they will never join
together again?
Q: Which has the most
amount of fat: skim milk
or whole milk?
A: The Meats and Beans
Food Group
Q: Can you combine
incomplete proteins to
create a complete protein?
A: Tofu/Soy Beans
A: Yes
Q: How many cups of milk
should we drink each day?
Q: Milk is fortified with
what TWO vitamins?
Q: What is the process in
which milk is heat treated
to kill harmful bacteria?
A: 3 cups
A: 1. A
2. D
A: All Nine
A: Pasteurization
Binder
Thickener
Leavening Agent
Coating
Emulsifier
A: Whole Milk
A: Homogenization
Q: You should cook milk
products at a low heat to
prevent them from
____________.
A: Scorching
Q: How many ounces of
processed cheese equals a
1 c. serving of milk?
Q: How many ounces of
natural cheese equals a 1
c. serving of milk?
A: 2 oz.
A: 1 1/2 oz.
Q: True or False:
Combining beans and rice
will give you a complete
protein.
Q: True or False: Yogurt
could be substituted for
mayonnaise to reduce the
amount of fat eaten.
A: True
A: True
Name: ___________________
LEVEL 9
Q: How many calories per
gram do Vitamins/
Minerals provide?
A: 0
Q: What is the main
function of an electrolyte?
A: To maintain fluid
balance in the body
Q: This vitamin will help
prevent night blindness
and poor eyesight.
Q: What is the main
function of Vitamins/
Minerals?
A: To Regulate Body
Functions
Q: What is the term used
to describe getting “too
much” of something?
Q: What TWO Food
Groups do we get most of
our Vitamins and Minerals
from?
Q: What two colors of
fruits and vegetables do
we need to eat more of?
Q: How much water
should we drink everyday?
A: 8 cups (64 fl. oz.)
A: Dark Green and Orange
A: 1. Fruits
2. Vegetables
Q: What is the term used
to describe “not getting
enough” of something?
Q: This is also called the
“Sunshine” Vitamin:
Q: Getting enough of this
vitamin will help prevent
Scurvy:
A: Vitamin D
A: Toxicity
A: Deficiency
Q: This mineral helps to
prevent osteoporosis.
Q: This vitamin can help
prevent neural tube
defects like spina bifida.
A: Calcium
A: Vitamin A
A: Vitamin C
Q: This vitamin helps our
blood clot normally.
Q: Another name for
ascorbic acid is:
A: Vitamin K
A: Vitamin C
Q: What is one major
advantage of buying fruits
in season?
Q: What are the two BEST
ways to preserve nutrients
in fruits and vegetables
during cooking?
A: Folate or Folic Acid
Q: Anemia may be
prevented by getting
enough of this mineral:
Q: What THREE thing
destroy nutrients in fruits
and vegetables?
A: Iron
A: 1. Air
2. Heat
3. Water
Q: Oxidation occurs when
cut fruit is exposed to:
A: Air
A: They are cheaper or
higher in quality
A: 1. Microwaving
2. Steaming
Name: ___________________
LEVEL 10
Q: What is the term for
foods that contain high
amounts of vitamins,
minerals and other
nutrients, but few
calories?
Q: The steps and the
person climbing them
represents WHAT on the
Food Guide Pyramid?
Q: The narrowing of each
food group band from
bottom to top represents
WHAT on the Food Guide
Pyramid?
A: Activity
Q: The different colors of
the bands represents
WHAT on the Food Guide
Pyramid?
Q: The different widths of
the food group bands
represents WHAT on the
Food Guide Pyramid?
A: Variety
A: Proportionality
Q: What color is the
Vegetables Food Group?
Q: What is the serving size
from the Vegetables Food
Group?
A: Moderation
A: Nutrient Dense
Q: How many servings of
water should we drink
every day?
Q: What color is the
Grains Food Group?
Q: What is the serving
size from the Grains Food
Group?
A: Orange
A: 8 cups (64 fl. oz.)
Q: What color is the Fruits
Food Group?
A: Green
A: 6 oz.
Q: What is the serving size
from the Fruits Food
Group?
A: Red
Q: What color is the Fats
and Oils Food Group?
Q: What color is the Meat
and Beans Food Group?
Q: What color is the Milk
and Dairy Food Group?
A: Blue
A: Use Sparingly
Q: What is the serving size
from the Meats and Beans
Food Group?
A: Purple
A: 3 c.
Q: What is the serving size
from the Fats and Oils
Food Group?
A: Yellow
A: 2 c.
Q: What is the serving size
from the Milk and Dairy
Food Group?
A: 2 1/2 c.
A: 5 1/2 oz.
Q: The term for the
amount of calories left
over after you’ve eating all
that you need from all the
food groups is called:
Q: How many minutes of
physical exercise should
teens and adults get
everyday?
A: At least 60 minutes
A: The Discretionary
Calorie Allowance