Food and Nutrition Technology Midterm Review
Use the Guide to Good Food textbook to answer the following questions on looseleaf paper in
preparation for your midterm exam which will be held on __________________________________.
Chapter 6 – Food and Kitchen Safety (pp. 114-123)
1. Complete the following chart using information available on p. 116:
Illness
Food Sources
Symptoms
Botulism
Improperly process home canned low- Double vision, inability to swallow,
acid foods, processed meats
speech difficulty, progressive
respiratory paralysis can lead to
death. Appear 4-36 hrs after eating
Campylobact Raw poultry and meat, unpasteurized Diarrhea, abdominal cramping,
eriosis
milk
fever, bloody stools. Appears 2-5
days after eating, lasts 7-10 days
E. coli
infection
Undercooked ground meat,
unpasteurized milk, contaminated
water, vegetables grown in cow
manure
Bloody stools, stomach ache,
nausea, vomiting. Appear: 12-72
hrs. after eating. Lasts 4-10 days.
Listeriosis
Soft cheese, unpasteurized milk,
imported seafood products, frozen
cooked crabmeat, cooked shrimp,
cooked imitation shellfish, luncheon
meats
Prepared meat and meat products,
gravies, and stuffings kept at
improper temperatures
Fever, head ache, nausea, vomiting.
Appears 48-72 hours after eating.
Salmonellosis
Raw poultry, meat, eggs, and dairy
products.
Staphylococcal Poisoning
Meats, poultry, custard, cream pies,
eggs, chicken, potato/macaroni
salads
Severe headache, nausea, vomiting,
abdominal pain, diarrhea, fever.
Appears 8-12 hours after eating.
Lasts 2-3 days.
Abdominal cramping, nausea,
vomiting, diarrhea. Appears 30
minutes to 8 hours after eating.
Lasts 1-2 days.
Perfingens
poisoning
Abdominal pain, diarrhea, nausea,
and vomiting. Appears 8-12 hours
after eating. Lasts 24 hours.
2. Which group or groups of people are most at risk for foodborne illnesses? Infants, pregnant
women, older adults, and people with impaired immune systems.
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3. What are eight standards for personal and kitchen cleanliness? The text mentions several on
pp. 117-120. Among them:
a. Hands should be washed for 20 seconds with soap and warm water before working
with food. (Note that ServSafe guidelines—basis for culinary professional standards-only require 15 seconds). Rewash after touching raw meat, fish, or poultry, or any
part of your body or clothing or any unsanitary object.
b. Long hair should be tied back away from the work area.
c. Wear clean clothes as bacteria linger on dirty clothing.
d. Wear gloves with open sores
e. Cover when you cough/sneeze and rewash hands after you do so.
f. Clean counters and dishes during food preparation to prevent cross-contamination.
g. Wipe up poultry juices with paper towels.
h. Wash tops of cans before opening to remove dust and dirt.
i. Thoroughly wash and sanitize cutting boards, counters, and utensils after each use to
kill bacteria.
j. To wash dishes:
i. Use hot water and detergent.
ii. Washing glasses, then flatware, plates, and bowls, pots, and pans, and then
greasy utensils.
iii. Air dry dishes when possible.
k. Dispose of garbage promptly and wash garbage can often.
l. Wash dishcloths and sponges daily.(Note that sponges can be sanitized by placing a
wet sponge in the microwave for
4. List five guidelines for keeping foods that may be contaminated separated from other foods.
a. Raw poultry, mat, and seafood should be stored in separate plastic bags before
placing in a shopping cart. Store these separately from other foods in the
refrigerator.
b. You should not taste and cook with the same spoon.
c. Use clean utensils and containers.
d. Use separate cutting boards for raw and cooked poultry and meat.
e. Use clean towels to wash dishes.
f. Do not use hand towels to wipe dishes.
g. Keep pets out of the kitchen.
h. Never eat any questionable food.
i. Store nonperishables in tightly sealed containers to keep them away from insects and
rodents.
5. How should a piece of broken glass be retrieved and disposed of?
a. Wear rubber gloves to pick up large pieces.
b. Sweep smaller pieces into a dust pan and wipe up pieces with a damp paper towel.
c. Throw broken glass away immediately.
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6. List at least eight safety precautions that can prevent burns and fires.
a. Use pot holders to pick up hot utensils.
b. Turn pan handles inward.
c. Open pan lids away from you to avoid steam.
d. Do not let children play near the stove.
e. Turn off stove and oven controls and disconnect appliances when not in use.
f. Ground all electric appliances.
g. Where tight-fitting clothes near the range.
h. Keep cloth away from the range.
i. Never leave grease unattended.
j. Clean grease from exhaust foods frequently.The
k. If your clothes catch on fire, drop and roll on the fire to smother the flames.
l. To put out a grease fire cover it with the lid of a pot and/or douse it with salt or
baking soda. Never use water to put out a grease fire.
7. What are three ways that falls can be prevented in the kitchen?
a. Do not stand on a chair or box to reach a high place; use a ladder or stool.
b. Walk on a dry floor.
c. Wipe spills from the floor immediately.
d. Children’s toys or other objects should not be on the kitchen floor or high traffic
area.
e. Throw rugs should have non-skid backings.
8. What role(s) do bacteria play in a healthy human body? Explain. Bacteria digest and]
harvest energy from our food, provide us with nutrients that would otherwise be denied to
us, prevent the growth of harmful bacteria, and more”
http://discovermagazine.com/galleries/zen-photo/m/microbiome
9. What temperatures should you set freezers and refrigerators to to assure food safety?
a. Freeze: 0 degrees Fahrenheit.
b. Refrigerator: 40 degrees Fahrenheit.
10. Can you refreeze food that has already thawed? Why/why not? Explain your answer. The
only frozen foods that should be refrozen once they have been thawed are those with ice
crystals in them. “During a power fairlure, keep the freezer door closed to prevent warm
air from entering the freezer. . . Food in a full loaded freezer will remain frozen for two
days. If the freezer is only half full, food should stay frozen for one day. Even if food is
fully thawed, it is safe to immediately cook or refreeze if it is below 40 degrees F” (p.
174).
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Chapter 10 – Equipment (pp. 185-198)
1. What foods are measured with measuring spoons? Small amounts of dry and liquid
ingredients.
2. What is a whisk? Why do you think chefs prefer them over rotary beaters? A tool used to
add air into food.
3. Which type of spatula would be used to level ingredients when measuring dry ingredients?
Straight-edged spatula.
4. What is a strainer used for? Separates liquid and solid foods.
5. What are the four most common types of materials used to make cooking and baking
utensils? Ceramic, glass, metal, and plastic.
11. Why shouldn’t pans made of copper be used when cooking? They interact with food and
help develop toxins.
12. Why is it important to not use metal utensils with cookware that has a non-stick finish? It
destroys the finish.
Chapter 13 – Getting Started in the Kitchen (pp. 231-255)
1. What are the four components of a well-written recipe? Title, yield, ingredients, and
preparation instructions.
2. Be familiar with common abbreviations for cooking measurements (see the review sheet).
3. How should dry ingredients be measured? Sugar, flour, baking powder, baking soda, salt,
and spices: “Spoon the ingredient into the correct measuring cup until it is overfilled. Do
not shake or tap the measuring cup. Hold the measuring cup over the ingredient container
or a sheet of waxed paper. Then use a straight-edged spatula to level off any excess. The
ingredient should be even with the top edge of the measuring cup.”
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4. Define the following kitchen terms: (pp. 235-237)
Term
Definition
Term
Definition
Blend
To stir ingredients until they are
thoroughly combined.
Bake
To cook in an oven with dry heat.
Bread
To coat with dry bread or cracker crumbs.
Caramelize
To heat sugar until a brown color and
characteristic flavor develop.
Broil
To cook uncovered under a direct source of
Glaze
To apply a liquid that forms a glossy
coating.
Chop
To cut into small pieces.
Whip
To beat quickly and steadily by hand
with a whisk or rotary beater.
Cream
To soften solid fats, often by adding a
second ingredient, such as sugar, and
working with a wooden spoon or an
electric mixer until the fat is creamy.
To cut into very small cubes of even size.
Slice
To cut into thin, flat pieces.
Skim
To remove a substance from the surface
of a liquid.
To incorporate a delicate mixture into a
thicker, heavier mixture with a whisk or
rubber spatula using a down, up, and over
motion so the finished product remains
light. heat.
To reduce food into small bits by rubbing
it on the sharp teeth of a utensil.
Sauté
To cook food in a small amount of hot
fat.
Core
To remove the center part of a fruit such
as an apple or pineapple.
Grease
To rub fat on the surface of a cooking
utensil or on a food itself.
Garnish
Knead
To work dough by pressing it with the
heels of the hands, folding it, turning it,
and repeating each motion until the dough
is smooth and elastic.
To heat an appliance to a desired
temperature about 5 to 8 minutes before
it is to be used.
To remove one part from another, as the
yolk from the white of an egg.
Mince
To decorate foods by adding other
attractive and complementary foodstuffs
to the food or serving dish.
To cut or chop into very fine pieces.
Strain
To separate solid from liquid materials.
Mix
To combine two or more ingredients into
one mass.
Dice
Fold
Grate
Preheat
Separate
5. Explain the role of time-work schedules in food preparation. “A time-work schedule lists
actual times for doing specific food preparation tasks” (p.244).
“
6. What is the first decision you should make when preparing a time-work schedule? What time
you want to begin eating the meal” (p. 242). “You should then work backward from the
time you want to serve the meal. Then consider cooking times and include them in a plan”
(p. 243).
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Chapter 14 – Grain Foods (pp. 256-266)
1. Draw a diagram of the grain kernel and label its parts with the name and the nutrition
provided by each part.
2. What is the difference between
a whole grain and refined cereal?
A refined cereal is made solely from
the endosperm whereas a whole grain
is made from all of the parts of a grain
kernel.
3. What are three food products,
other than breakfast foods and flour
that come from grain?
Answers will vary.
4. How can the cooking time of
whole grain cereals be shortened?
By soaking the grain until it is soft.
Chapter 18 – Eggs (pp. 308-319)
1. How does egg yolk keep the
vinegar and water from separating
from the oil in mayonnaise? It
emulsifies the two liquids.
2. What are four factors that affect the formation of egg white foams?
Temperature, beating time, fat, acid, and sugar affect the formation of egg white foams.
3. If you need to reduce cholesterol, what parts of an egg can you use to reduce the
cholesterol provided by an egg? Egg whites.
4. What is coagulation? To thicken or form a congealed mass. Proteins are coagulated by heat
and can cause a mixture to thicken (p. 668).
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Chapter 22 – Herbs and Spices (pp. 363-365)
1. What differences exist between herbs and spices?
Herb: a seasoning that comes from a plant's flower, leaf, or stem. Herbs may be purchased fresh,
dried, or frozen.
Spice: a usually dried seasoning that comes from a plant's seed, bark, or root. (Note that
garlic and ginger are spices available in a fresh form.)
2. When should you add fresh herbs to a dish? What about dried ones?
Fresh herbs should be added at the end whereas dried herbs should be added at the
beginning. It is always best to follow any directions in a recipe, however.
3. If you need to substitute dry herbs for fresh herbs in a recipe, what is the ratio of dry to
fresh herbs that you should use? One part of dry for three parts of fresh.
Chapter 23-Breads (pp. 368-384)
1. What differences exist between quick and yeast breads? Quick breads are prepared quickly
because they use chemical leavening agents (i.e. baking powder, baking soda, cream of
tartar, lemon juice, lactic acid) that rise quickly. Yeast breads include yeast fungi that
need time to proof/rise.
2. What are the three basic mixing methods we have used in preparing breads and other baked
products in class? Biscuit, conventional creaming, and muffin. Hard fat is used with the
biscuit method where the fat is cut into the dry ingredients. Oil is used with the muffin
method, and shortening/solid fat/semi-solid fats are usually used with the creaming
method.
3. What are the three gases that make baked products rise? Carbon dioxide, air, and steam.
4. What are three leavening agents used in baked products? Baking powder, baking soda, cream
of tartar, lemon juice, lactic acid.
5. What are three basic types of yeast available for purchase in the grocery store? Compressed
or cake, active dry, and instant.
6. What is the temperature at which yeast is killed? 140 degrees Fahrenheit.
7. Why are yeast breads kneaded? To develop the gluten and make the bread dough smooth
and elastic.
8. What is the role of gluten in baked products? Provides the structure of the products.
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Chapter 24 – Cakes, Cookies, (Pies, and Candies) (pp. 386-394)
1. What differences exist between a shortened and unshortened cake?
a. Shortened cakes have shortening/fat and chemical leavening agents.
b. Unshortened cakes do not have shortening and chemical leavening agents. Egg
foams, air, and steam leaven unshortened cakes.
2. Which ingredients in a cake batter affect the development of gluten? (p. 388) Shortening
and sugar tenderize by limiting the development of the gluten.
3. What are the two functions of cream of tartar in angel food cake? Cream of tartar
establishes the protein in egg foams and whitens them.
4. What happens to cookies if they have too much fat? Cookies will be flat.
5. What happens to cookies if they have too much sugar? Cookies will be hard and crispy and
sweet.
MyPlate (www. Myplate.gov)
1. Draw the MyPlate Food Guide and name the food groups incorporated in the current guide.
2. What are the factors that determine how much food each person
should eat each day from each food group in the food guide?
A person’s age, gender, height, weight, and level of physical activity.
Etiquette (see PowerPoint notes on Dr. Browne’s website)
1. What is dining etiquette?
a. Conventional requirements as to social behavior.
b. An accepted code of usage in matters of ceremony, as at a court or in official or other
formal observances.
c. Code of ethical behavior regarding professional practice or action among the members of a
profession From dictionary.com
2. Why does etiquette matter? Helps us know how to act in social situations.
3. What are the common styles of meal service? Family style, English style, Russian style,
French Style, Blue Plate, Buffet, and Butler.
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