Food Science and Nutrition
Review For Test
Safety, Terminology, Measuring, Reading a Recipe, Utensils
SAFETY
List and Describe the “Core Four”
List and Explain the steps to preventing Burns and Fires, Choking, Slips and Falls, Cuts and poisoning
What is Cross Contamination?
What is a Food Borne Illness?
Describe the symptoms and food sources of
E.Coli
Salmonellellosis
Campylobacteriosis
Botulism
Define:
Bacteria
Parasite
Virus
Microorganism
Toxins
How long should you wash your hands?
Terminology
Define:
Recipe
Yield
Grate
Bake
Cut In
Cream
Shred
Saute
Mix
Whip
Knead
Grease
Beat
Fold
Sift
Pre Heat
Measuring:
List and Describe 3 measuring tools that will be used frequently
All measurements should be what? (level? Accurate? Precise?)
Describe how each of the folowing should be measured?
Sugar
Flour
Butter
Oil
Brown Sugar
Honey
Water
fats
List the correct name for each abbreviation:
T, Tbs.
t, tsp
min.
c.
oz.
gal.
hr.
qt.
lbs.
pt.
Reading a Recipe:
What is a recipe?
What is a yield?
What information is found in a recipe?
What are the six steps for reading recipes?
Utensils:
Describe the following utensils (What type of tool are they and How are they used)
Whisk
Knife
Cutting Board
Sifter
Cookie Sheet
Skillet
Pastry Blender
Kitchen Shears
Rubber Spatula
Straight Edge Spatula
Dry Measure
Liquid Measure
Measuring Spoons
Peeler
Griddle
Muffin Pan
Rolling Pin