Foods I VoCATS Review
Questions are in order from 1.01- 6.03
1. What is the difference between food sanitation and food safety?
Food sanitation is cleanliness of food and equipment, food safety is how food
was handled
2. Name people who have higher risk of becoming sick from contaminated
foods. (4) elderly, pregnant women, small children, weakened immune
syndrome
3. Name the most common foodborne illnesses and give an example of their
sources. (4)
Campylobacter – any raw meat
e-coli – ground meat
Norwalk- shellfish, raw veggies, feces / raw sewage, contaminated water
Salmonella – chicken
Hepatitis A – seafood / salads
Botulism – canned food
4. Name four key recommendations the USDA gives for food safety.
Clean, separate, cook, chill
5. What does FIFO mean? First in, first out
6. The temperature danger zone is: 41 - 135
7. Give one prevention technique for each hazard:
a. Cuts Burns
d. Falls
b. Electrical issues
e. Choking
c. Chemical poisoning
f. Other
8. Define cross contamination. Contamination of one food from contact with
another food or unclean surface
9. Define dove tailing. Doing 2 or more things at once
10. Identify and describe parts of a recipe. (5 parts and optional)
Title, ingredients, directions, cooking temp, yield – optional – nutritional data
11. Identify the following types of equipment and describe what they do:
a. Measuring – spoons, cups, scales – used to measure
b. Cutting/mixing – knives, mixer, pastry blender – used to mix
ingredients
c. Cooking – stove , grill….used to prep food
12. What are the abbreviations for the following measurements:
a. Ounce oz
e. Pound lb
b. Tablespoon (2) Tbsp, T
f. Gallon gal
c. Fluid ounce fl.oz.
g. Pint pt
d. Cup c
h. Quart qt
13. What are the equivalents to the following measurements (name as many as
possible):
a. 1 tablespoon - 3tsp, 1/16
d. 1 quart 2 pt, 4 cups
cup
e. 1 gallon 4 qts, 8 pts, 16 c.
b. ¼ cup – 4 Tbsp.
f. 16 ounces 1 lb., 2 cups
c. 1 cup – 16 Tbsp
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14. How do you measure fat or lard that is not premeasured? Dry measuring cup and
pack it down to remove air bubbles
15. Why is flour sometimes sifted? To add air – lighter texture of baked product
16. How do you measure brown sugar? – pack down in dry measuring cup
17. What do you use to measure milk? Liquid measuring cup, squat to be eye level
18. What do you use to measure baking soda or baking powder? Measuring spoon
19. Describe the following terms:
a. Chop –cut into irregular
e. Grease – add oil or
pieces
grease to prevent
b. Mince –cut in smallest
sticking
possible pieces
f. Dust – lightly sprinkle
c. Grate – make small
g. Cube –cut into small
particles while rubbing
cubes
on grater
h. Slice – cut lg pieces of
d. Peel – remove outer
meat
layer of a fruit / veggie
i. Drain – pour off grease
20. A mechanical process that prevents cream from rising to the surface of milk.
homogenized
21. Dairy products made from milk to which helpful bacteria have been added
are ___cultured______ dairy products.
22. A cooked paste of flour and fat used to thicken classic white sauce is called a
____roux_____. The ratio of flour to fat used in this is _____1___ part flour to
_____1___ part fat.
23. What type of heat is best used when preparing recipes with milk and cheese
products in them? low
24. Which part of the egg contains the most nutrients? yolk
25. What foodborne illness is associated with eggs? salmonella
26. What are the main nutrients found in eggs (name at least three)? Choline,
luten, vitamin A
27. How are eggs and dairy foods alike (name at least two)? Cook low heat,
refrigerated
28. How are eggs and dairy foods different (name at least two) dairy food
provides calcium, eggs are binders
29. Describe high quality quick breads. Smooth semi-rounded top
30. Why is it important to preheat oven when making breads? Chemical reaction
with leaveners and heat cause bread to rise
31. What are leavening agents? Products that cause baked goods to rise Name
four things that are leavening agents. Cream of tartar, baking powder, steam,
yeast
32. What does “kneading the dough” mean? Work dough with hands
33. What should you do if you use a dark pan when baking?
34. What are the functions of liquid, flour, eggs, fats, baking soda, baking powder,
and sugar when baking? Liquid – moisten ingredients, flour – gives structure,
eggs – color, flavor, bonding, fats – flavor, baking soda – the base in the
chemical reaction with baking powder – leavener, sugar-sweetener and can
stabilize egg whites
Foods I VoCATS Review
35. Name two other types of quick bread. Muffins, pancakes, pancakes
36. What type of leftovers could be used for casseroles or one-dish meals? Meat,
vegetables, rice or pasta
37. What are the starches roles in casseroles? carbohydrates
38. What is the difference between ripened and unripened cheese. Unripened –
coagulate milk protein with acid- soft cheese like cream cheese; ripenedmilk protein with enzymes – and add mold – Colby, swiss, blue cheese
39. You are measuring sour cream for a recipe. How do you measure it? Dry
measuring cup
40. Name the four classifications of tableware. Flatware, beverageware,
dinnerware, holloware
41. Four most commonly used styles of meal service are: buffet, plate, family
style, Russian or continental
42. What are the most formal/least formal styles of meal service?formalRussian, least formal-buffet
43. Where and when are each style used?
Buffet – church function
Plate - Applebees
Family – home dinner
Russian – Ruth Chris’ Steakhouse
44. What should you do with your napkin at mealtime? Folded in lap
45. If there are three forks on your place setting, which one do you use first?
outside
46. Draw a formal place setting.
47. Name seven reasons why we eat food. Nutrition, wellness, enjoyment,
family/social, enjoyment, comfort, entertainment
48. Name the four categories of external influences on food choices. Give two
examples of each. Media, economic, technological, environmental
49. Why should you eat a variety of foods? Well balanced meal - nutrients
50. Name how each influence affects food choices.
a. Media - tv, ads – visual
e. Economic $ effects
influence
purchase
b. Individual – likes and
f. Physiological- eat food
dislikes
to grow muscle
c. Environmental -weather
d. Cultural – muslim – no
pork
51. How much physical activity should each age group get?
a. Children Reg. activity,
b. Teenagers
limit sedentary
c. Adults
activities
52. What are calories? Unit used to measure energy value of food
53. What are the five sections of MyPlate? Fruits, vegetables, grains, dairy, milk
54. Why is physical activity important? Heart healthy – maintain healthy weight
55. Name the six nutrients and their functions. Water, carbs, fat, protein,
vitamins, minerals
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56. Name the food sources for each nutrient. Water – lettuce, carbohydrate –
pasta, fat – cooking oil, protein – neat, vitamins – dark green- veggies,
minerals- yogurt
57. What are the building blocks of proteins? Amino acids
58. A blood disorder caused by a lack of iron and red blood cells is called
_anemia_____
59. Bad cholesterol has an abbreviation called LDL.
60. When a protein has all essential amino acids it is a ___complete_______ protein.
61. The unit used to measure the energy value of foods is called _calorie___.
62. Starches, such as breads, rice, cereal, pasta, corn, and dry beans are examples
of complex carbohydrates.
63. An old man with high blood pressure linked with high salt intake may have
hypertension.
64. These types of lipids, commonly called fat, are called __triglycerides
65. Good cholesterol has an abbreviation called __HDL__.
66. When a fatty acid contains all the hydrogen it can chemically hold, it is called
___Saturated___ fatty acids.
67. When carbohydrates are fully broken down chemically, this blood sugar is
called ___glucose___.
68. A plant material that is eaten, but can not be digested by human enzymes are
fiber
69. These have been known to help heart disease. Blueberries are a good source
of an _antioxidant___.
70. These vitamins are absorbed and stored in the fatty tissue of the body. __fat
soluble
71. Lowering the risk of heart disease, this fatty acid is found in fish oil. omega 3
72. When a plant protein lacks one or more essential amino acids it becomes an
_______ protein.
73. Is the chemical process that turns vegetable oil into solids. hydrogenation
74. Not getting the right nutrients or an inadequate diet is called
__malnutrition____.
75. Sucrose, honey, molasses, and candy are examples of __simple carbohydrates
76. A calcium deficiency disease is called __osteoporosis____.
77. These vitamins dissolve easily in water and are carried out of the body thru
the urine. Water soluble
78. Vitamins and minerals taken in addition to foods dietary supplements
79. Calcium, magnesium, and potassium are examples of what? Major minerals
80. Is the study of how the body uses food. nutrition
81. Lack of water in the body causes ___dehydration_____.
82. Fat-like substances in all body cells. Also found in liver and egg yolks.
cholesterol
83. Organic substances needed in small amounts for hormonal growth,
maintenance, and cell reproduction. Found in vegetables and vitamins.
vitamins
84. The chemical process that takes place in the cells after the body absorbs the
nutrients is called ____metabolism_____.
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85. A sugar with a single unit chemical structure. Monosaccharide
86. A ______ is a life sustaining chemical compound in food. nutrient
87. This nutrient repairs the hair, nails, skin, and muscles and is needed for
growth. protein
88. This nutrient becomes part of the bones, tissues, and body fluids. Examples
are: iron, iodine, and zinc minerals
89. Another name for fats is what? lipids
90. Is the most abundant mineral in the body. calcium
91. What are the six life cycle stages discussed in class? Infants, toddlers, school
age, teens adults, seniors
92. What are nutritional needs for women who are breastfeeding? Folic acid,
iron, vitamin C
93. What is a milestone for toddlers? feeding
94. What vitamins should older adults (50+) make sure to include in their diet?
Consume extra Vitamin D
95. What are the three eating disorders discussed in class? Bulimia, anorexia,
binge eating
96. What are the chronic conditions discussed? High Blood Cholesterol – (high
blood pressure) Hypertension – high blood pressure / shortness of breath,
Health problems , high BMI, Type II Diabetes – fatigue, thirst, Osteoporosis –
brittle bones, Anorexia – eating patterns – rituals, Bulimia-tooth decay,
blistered hands, Binge eating-eat 3,000 – 5,000 calories at one sitting
97. Why can’t a vegan have cheese on their salad? – cheese comes from an
animal
98. Do dairy products provide enough nutrients for a lacto-vegetarian diet? no
99. What are characteristics of a vegetarian diet? Do not eat meat
100.
Explain the causes of obesity in today’s society. Lack of exercise
101.
Why do foods such as marbled meats and snack foods elevate blood
cholesterol levels? fat
102.
What are the four factors that affect food selections? Economic,
physiological, psychological, culture
103. Give an advantage and disadvantage of the eight types of stores.
a. Convenience –open 24
d. Food cooperativeshrs. limited selection,
people own and operate
$$$
store
b. Electronic
e.
Home grown – you grow
ordering/pick up- order
f.
Specialty stores – sale limited
online, pick it up, $$$
selection ex. Hair store
c. Farmer’s market – food
g.
Supermarket/supercentersold from grower,
carry a variety of food items
h. Warehouse stores
- Buy in bulk
104. Name the type of stores:
a. Large-scale shopping – warehouse (Sams Club)
Foods I VoCATS Review
b. Huge stores that combine a supermarket with other types of shops,
such as a pharmacy, hair salon, or vision center supercenter – WalMart
c. “No-frills” approach to shopping. Prices are lower because the store
spends less on labor, decoration, and customer service –farmers
market
d. Stores that carry only natural foods that have been minimally
processed and contain no artificial ingredients or added colorspecialty
e. Require an annual membership fee. Members can buy for low prices
but only in extra-large quantities. warehouse
f. May be as large as supermarkets, but owned by individuals, so prices
may be higher than chain stores. Food cooperatives
g. These small, independent stores limit their stock to s specific type of
food. They are noted for high-quality, fresh food and unusual items.
specialty
h. A food distribution business mutually owned and operated by its
members. Food cooperative
i. These include service station food marts and drugstores. They are
quick and easy to use. convenience
105. Where is the best place to store each food item, and what happens if you
improperly store it?
a. Dry ingredients –cool
e. Frozen foods - freezer
dry place
f. Canned foods – pantry
b. Fresh perishable cool dry place
ingredients - fridge
g. Fresh meats – fridge or
c. Root vegetables –cool,
freezer
dry place away from
h. Dairy products fridge or
light
freezer
d. Dried/boxed foods –
cool dry place
106.What information is found on a food label? Nutrition information (calories,
fats, etc)
107. What factors should one think about when planning meals? Time, money
108.Define the following:
a. Blends – 2 or more
d. Spice – aromatic
herbs, spices or
vegetable product
seasonings mixed
added to food for flavor
together
b. Herbs –a plant used to
add flavor to a dish
c. Season – something
added to a dish to add
flavor (salt, pepper, etc)