Name: ______________________
Class: ______________
Foods I
Food and Nutrition State Test Review
1. Define each of the following terms:
Chop:_______________________________________________________________________
Cream:______________________________________________________________________
*Circle the two ingredients are the most important to remember here.
Cut-In:_____________________________________________________________________
*Circle the two ingredients are the most important to remember here.
Dice:_______________________________________________________________________
Flour:______________________________________________________________________
*For the last time, this does not refer to the powdery white substance
obtained from milling wheat!
What does it mean when a recipe asks you to
flour something?
Fold-In:____________________________________________________________________
Grate:______________________________________________________________________
Knead:______________________________________________________________________
Mince:______________________________________________________________________
Peel:_______________________________________________________________________
Sauté:______________________________________________________________________
Simmer:_____________________________________________________________________
Steam:_____________________________________________________________________________
Whip:_______________________________________________________________________
2.
Know which pieces of kitchen equipment you need to use for each the terms
above. List them on the left next to the term above.
3.
You will need to know how to measure the following ingredients and what
equipment you need to do it:
-Flour
-Shortening (Remember, there are two methods!)
-Sifted Flour
-Oil, Milk, Water
-Sugar
-Margarine (Remember, there are several methods!)
-Brown Sugar
-Eggs
-Baking Soda
4.
You will need to know what the following abbreviations stand for:
Tbsp., tbsp., or T. _______________________
tsp. or t.
_____________________
min._________________________________
hr. ____________________________
oz. __________________________________
qt. ____________________________
pt. __________________________________
gal. ___________________________
c. ___________________________________
lb. or # _______________________
doz. _________________________________
pkg. ___________________________
5. How long should you wash your hands before cooking? __________________________
6. Equivalents! Equivalents! Equivalents! Equivalents! Equivalents! Equivalents!
You need to know….
1 Tbsp. = ____________________
1 c.
= _____________________
1 pt.
= ____________________
1 gal. = ____________________
1 qt.
= ____________________
1/2 Tbsp. = __________________
1/3 c. = ____________________
1 stick of margarine = _______
7.
tsp.
Tbsp.
c.
qt.
c.
tsp.
Tbsp.
c.
1/4 c.
1 c.
1 qt.
3/4 c.
1 gal.
1/2 c.
= _____________
= _____________
= _____________
= _____________
= ____________
= ____________
What two measuring cups do you use to measure 3/4 c.?
Tbsp.
fluid oz.
pt.
Tbsp.
c.
Tbsp.
______________________
8. If you are using a glass pan or a really dark pan, what should you do to the
oven temperature? Turn it up or down? By how much?
____________________________________________________________________________
9. What are three ways you can put out a grease fire?
1. ________________ 2. ____________________ 3.
__________________________
10.
How should you care for a first-degree burn?
____________________________________________________________________________
11.
How should you care for a severely bleeding cut?
____________________________________________________________________________
12.
What should you use when trying to reach items on a high shelf?
____________________________________________________________________________
13.
What is the minimum amount of time you should wash your hands before cooking?
____________________________________________________________________________
14.
What should you do FIRST if someone is being shocked?
____________________________________________________________________________
15.
How should you lift the lid off of a pan that is full of hot, steamy food?
____________________________________________________________________________
16.
When cooking on the stovetop, what direction should all of the pan handles
be facing?
____________________________________________________________________________
17.
Which one is safer, dull or sharp knives?
____________________________________________________________________________
18.
When should you wash your hands? (At least 3 answers)
1. _____________________ 2. _____________________ 3.
___________________
19.
What would a mixture of chlorine bleach and ammonia create?
____________________________________________________________________________
20.
What temperature should ground beef be cooked to in order to be safe?
____________________________________________________________________________
21.
What is the most common source for the food borne illness E. coli?
____________________________________________________________________________
22.
What is the most common source for the food borne illness salmonella?
____________________________________________________________________________
What is the most common source for the food borne illness staph?
____________________________________________________________________________
23.
24.
What is the most common source for the food borne illness hepatitis?
____________________________________________________________________________
25.
Finish the phrase:
26.
What is the temperature danger zone?
27.
List the 3 safest ways to thaw frozen meats.
1. ___________________ 2. ___________________
28.
29.
When in doubt, ____________
____
__________!
Between ______ºF and ________ºF.
3.
________________________
What are the 3 things that bacteria need to grow?
1. __________________ 2. ___________________ 3.
_______________________
What are at least 3 things that are microwave safe?
1. __________________ 2. ___________________ 3.
_______________________
30.
What are the 3 things that microwaves are attracted to?
1. __________________ 2. ___________________ 3. _______________________
31.
What is standing time?
____________________________________________________________________________
32.
Why is standing time so important?
____________________________________________________________________________
33.
What type of dish would be the best for microwave cooking:
tall or shallow?
Why?
____________________________________________________________________________
34.
Which food would cook faster: a whole potato, or thin potato slices?
____________________________________________________________________________
35. What are the 6 basic nutrients, how many calories per gram do they contain,
and what is the MAIN function of each?
Nutrient
Calories per Gram
Main Function
1.
2.
3.
4.
5.
6.
*Remember, three nutrients provide energy, three of them do not.
36.
How many dietary guidelines are there? __________
37.
What do dietary guidelines prevent? ________________________________________
38.
Label the Food Guide Pyramid:
D.
A.
A.
Food Group: ________________
Color: ____________________
Serving Size: _____________
B.
Food Group: _______________
Color: ___________________
Serving Size: ____________
C.
Food Group: _______________
Color: ___________________
Serving Size: ___________
_______________
B.
C.
D.
E.
F.
Food Group: ________________
Color: ____________________
Serving Size: _____________
E.
Food Group: ________________
Color: ____________________
Serving Size: _____________
F. Food Group: _________________
Color: _____________________
Serving Size:
39. How is activity represented on the food guide pyramid?
_____________________________________________________________________________
40.
How much exercise should teenagers get everyday? ___________________________
41.
How is variety represented on the food guide pyramid?
_____________________________________________________________________________
42.
How is gradual improvement represented on the food guide pyramid?
_____________________________________________________________________________
43.
How many ounces of whole grains is the average American supposed to consume
each day? ____________________________
44.
What two colors of vegetables should be increased in the diet?______________
45.
What does “nutrient dense” mean? ___________________________________________
46.
Which type of lipoprotein is better for you:
47.
Which one is MORE saturated:
48.
49.
Which one is LESS saturated: solid fats or liquid fats? ___________________
What are the three types of fat?
1. _____________________ 2. ____________________ 3. ______________________
50.
How much fiber does the average American need each day? ____________________
51.
What are the three types of carbohydrates?
1. _____________________ 2. _____________________
HDL’s or LDL’s?
_____________
solid fats or liquid fats? ___________________
3. _____________________
52.
What percentage of our daily calories should come from carbohydrates?_______
53.
What type of carbohydrate is simple? _______________________
54.
What type of carbohydrate is complex? ______________________
55.
Which type of carbohydrate (simple or complex) is the best energy source?
________________________
56.
Think of the dietary analysis assignment: what four things are considered
when determining how many calories you need to eat?
1. _______________ 2. ________________ 3. _____________ 4. _______________
57.
What two types of leavening agent do quick breads use?
1. ______________ 2. ________________
58.
What type of leavening agent does yeast bread use? _________________________
59.
What gas is produced to raise yeast bread? _________________________________
60.
What is the ingredient that feeds yeast? __________
that controls yeast? ___________
What is the ingredient
61. Which mixing method has you make a well in the middle of the dry ingredients
and then add all the liquid ingredients at once?
Muffin Method or Biscuit Method? (Circle One)
62. Which mixing method has you cut-in the fat and the knead the dough?
Muffin Method or Biscuit Method? (Circle One)
63.
If I have 1 cup of uncooked rice, how much cooked rice would I end up with?
__________________________
64.
If I have 1 cup of uncooked pasta, how much cooked pasta would I end up
with? _________________________
65.
What type of rice has the most fiber? _____________________
66.
What are amino acids? ______________________________________________________
67.
What is a complete protein? ________________________________________________
68.
What is an incomplete protein? _____________________________________________
69.
Is it possible to combine incomplete proteins to form a complete protein?
_____________________________________________________________________________
70.
What are the five functions of eggs? List one food example that you would
find these in.
1. ________________________ EX: ___________________________________________
2. ________________________ EX: ___________________________________________
3. ________________________ EX: ___________________________________________
4. ________________________ EX: ___________________________________________
5. ________________________ EX: ___________________________________________
What are the three stages of beating egg whites?
1. ____________________ 2. ________________________ 3. ___________________
71.
72.
What happens to eggs and cheese if you overcook them?_______________________
73.
Define:
1. Pasteurization: _________________________________________________________
2. Homogenization: _________________________________________________________
74.
List the four fat-soluble vitamins:
1. __________________ 2. _____________ 3. _____________ 4. ________________
75.
List the seven water-soluble vitamins:
1. __________________ 2. _____________ 3. _____________ 4. _________________
5. __________________ 6. _____________ 7. _____________
76.
List the three types of minerals:
1. __________________ 2. _____________ 3. ______________
77.
List the three macro minerals:
1. __________________ 2. _____________ 3. ______________
78.
List the five trace minerals:
1. _____________ 2. _____________ 3. ___________4. __________ 5. _____________
79.
List the three electrolytes:
1. _____________ 2. _____________ 3. ___________
80.
What disease could you get if you are deficient in calcium? ________________
81.
What disease could you get if you are deficient in iron? ___________________
82.
What vitamin can you get from sunlight, as well as diary products?__________
83.
What vitamin will help prevent neural tube defects like spina bifida?_______
84.
What is the main function of vitamin C? ____________________________________
85.
List five ways to preserve nutrients when cooking fruits and vegetables?
1. __________________________________________________________________
2. __________________________________________________________________
3. __________________________________________________________________
4. __________________________________________________________________
5. __________________________________________________________________
86.
What are the two best ways for cooking vegetables to preserve the most
nutrients?
1. __________________________________________________________________
2. __________________________________________________________________
GOOD LUCK ON THE STATE TEST!!!!