Name: ______________________________
Date:___________________
Hour:___________________
Ch 47 Pies and Tarts Study Guide
1. What are the 4 types of pies? give an example of each.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
What is the purpose of cornstarch in fruit pies?
The “cream” in cream pies is typically made from what?
Why does the shortening need to be cut into flour when making pie dough?
What temperature should the water be when making pie dough?
Single pie shells are usually baked at __________ temperature for ___________ minutes
Why do you use shortening instead of oil when making pie dough?
What happens if you over mix the pie dough or handle it too much?
What are some common thickeners in fruit pies?
A basic pastry dough contains what ingredients?
Which of the following is not a 2 crust pie? AppleCherry, Savory, Pecan
What type of pie usually has a crumb crust?
Pecan Pie and Pumpkin pies are examples of what kind of pie?
Define the following terms:
a. Pie
b. Fluted edge
c. Pie shell
d. Docking
e. Crumb crust
f. Streusel
CH 41 Salads & Dressing:
15. What is a vegetable salad? Give 2 examples.
16. What is a wilted salad?
17. What are the brown spots on lettuce? Is it harmful?
18. What can you do to crisp greens back up?
19. List 2 Dairy Dressings?
20. What is the purpose of salad dressing?
21. Where do most of the calories in a salad come from?
22. What is a Chef Salad?
23. What is Ambrosia Salad?
24. What is Tabbouleh?
25. What is a Ceasar Salad?
26. What is a Waldorf Salad?
27. What is a molded salad?
28. Define the following:
a. Mayonnaise
b. Vinaigrette
c. Salad Dressing
d. Molded Salad
e. Croutons
f. Emulsion
Ch 38 Fish & Shellfish Study Guide
Vocabulary:
29. Crustaceans:
30. Drawn
31. Dressed
32. Fillets
33. Fish
34. Mollusks
35. Plankton
36. Seafood
37. Shellfish
38. Steaks
39. Whole
40. What nutrients are found in fish?
41. Fish are one of the few natural sources of ________________________.
42. Fish are low ______________ fat. ________________ and _______________ are high in
cholesterol.
43. Fish is in the same food group as _________________.
44. On a 2,000 calorie diet you should have _____________ ounces of these proteins. ______ to ____
ounces of cooked fish is about the size of ______________________.
45. Low fat fish have less than ______ grams of fat
a. What are some examples of low fat fish?.
46. Fatty Fish have ________ grams of fat.
b. What are some examples of Fatty fish?
47. 2 types of Shellfish are _________________ and _______________________.
48. Inspection & grading of seafood is a _________________ program.
49. What are some tips for buying Fish and Shellfish?
50. Fish is highly _______________________, is should be used with in __________ to ________ days.
51. What are some tips for storing Fish and Shellfish?
52. What happens when fish are over cooked?
53. What is the 10 minute rule?
54. What are 3 recommended dry heat methods for cooking fish?
55. How can you tell when fish is done cooking?
56. Since fish can leave a unpleasant odor while cooking, serve with an ________________ liquid such
as ________________ or a _________________________.
57. Fish should be at least ________ inches thick for broiling. Why?
58. What is the difference in Broiling and Grilling?
59. What happens when you over cook shellfish?
60. _____________ is a Whole fish with scales, gills and internal organ.
61. What is a cross section cut from a large, dressed fish; may contain bones from the backbone or ribs?
62. ____________________ is sides of fish cut lengthwise away from the bones.
Poultry
Chapter 37 Study Guide
63. Nutrients in poultry. How can you reduce the amount of fat in poultry?
64. Name the four most common types of poultry.
65. Explain the following types of Poultry:
a. Broiler-fryer chickens
b. Roaster chickens
c.
d.
e.
f.
66.
67.
68.
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70.
71.
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Stewing chickens
Capons
Hen Turkey
Tom Turkey
How is cut up poultry sold?
Name three organs that might be found in a package of giblets.
Describe the most common grade of poultry. What does it mean?
List three things you should avoid when buying poultry.
How long should fresh poultry be stored in the refrigerator?
What are the two major differences between chicken/turkey and duck/goose meat?
What is the difference between ground turkey and ground turkey meat?
Is grading of poultry mandatory or voluntary?
Is inspection of poultry mandatory or voluntary?
Differentiate “fresh” and “frozen” poultry.
Poultry may carry what bacteria that causes food borne illness?
Define the following terms:
g. Myoglobin
h. Poultry
i. Giblets
j. Truss
Chapter 36 Meat
78. List the nutrients found in meat. What is the recommended meat serving for a person on a 2,000 calorie
diet?
79. What is the serving size of meat?
80. Define the following terms:
collagen
muscle
Elastin
Grain
Marbling
Meat
Variety meats
Moist Cooking method
Elastin
Cold cuts
Collagen
Wholesale cuts
Tripe
Marbling
Cut
Grain
Retail cuts
Doneness
Connective tissue
Dry Cooking Methods
Meat
81. Explain the difference between inspection and grading. Meat grading is based on what three things?
82. What are the two types of connective tissue found in meat?
83. Describe the three grades of meat; Which is the highest?
a. Prime
b. Choice
c. Select
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94.
If meat is well marbled, will it be more tender and juicy or less tender and dry?
List three factors that influence the tenderness of meat.
List four ways to tenderize less tender cuts of meat.
According to the federal law, ground beef can not have more than _____ fat by weight?
What are variety meats?
How long will most fresh meats keep in the refrigerator?
Describe what happens to meat when it is overcooked.
List three types of moist-heat cooking for meat.
List three types of cooking meat in fat.
List three types of dry-heat cooking for meat.
What kind of meat can be successfully broiled?
Chapter 20 & 21 Study Guide
Kitchen & Food Safety
95. Contaminants
96. Cross-contamination
97. Foodborne illness
98. Food safety
99. Internal temperature
100.
Microorganisms
101.
Personal hygiene
102.
Recall
103.
Spores
104.
Tolerance
105.
Toxins
106.
20-second scrub
107.
What causes food borne illnesses?
108.
What three types of people are at the most risk from foodborne illness?
109.
Describe the single most effective way to prevent the spread of bacteria.
110.
List the four food safety guidelines you should follow when cooking.
111.
What is the “danger zone?”
112.
Explain the “two-hour rule.”