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 Name
one hard cheese
 Cheddar
 Colby
 Colby
Jack
 Swiss
 Provolone
 Name
one semisoft cheese
 Blue
(bleu)
 Gorgonzola
 Roquefort
 Stilton
 Brick
 Monterey Jack
 Muenster
 Port du Salut
 Mozzarella
 Name
one soft cheese
 Brie
 Camembert
 Limburger
 Bel
Paese
 Cottage Cheese
 Cream Cheese
 Ricotta
 What
is a blend of one or more natural
cheeses that have been processed using
heat to inactivate bacteria and enzymes
called?
 Process
Cheese
 What
type of cheese is made from skim
milk and cheese cultures?
 Fat-Free
 What
temperature should cheese be
refrigerated at?
 35
to 40 degrees
 What
is a creamy, custard like cultured
milk product made by fermenting whole,
low-fat or skim milk with a bacterial
cultured called?
 Yogurt
 What
is made from a pasteurized mixture
of milk, cream, sugar, stabilizers,
flavorings and sometimes eggs called?
 Ice
Cream
 Name
on dry heat method.
 Roasting
 Broiling
 Grilling
 Pan-frying
 Stir-frying
 Which
cooking method is recommended
for larger cuts of beef, veal, lamb and
pork?
 Roasting
 This
cooking method is suitable for
tender steaks and chops; kabobs; pork
ribs; sliced ham; bacon; ground meat
patties or meatballs.
 Broiling
 What
is another of broiling called?
 Grilling
 Where
should you insert a thermometer
to check the temperature of the meat?
 In
the thickest portion of the cut, but is
not resting in fat or against the bone
 Name
one characteristics of a good
quality fresh finfish.
 Flesh
is firm
 Odor is fresh and mild
 Gills are bright red or pink and free from
slime
 Skin is shiny
 Name
on characteristic of a good quality
fresh shellfish.
 Odor
is mild
 Flesh is firm
 Name
one characteristic of a good
quality for frozen fish.
 Solidly
frozen
 Flesh has not discoloration
 Little or no odor
 Wrapping is intact and is of moisturevapor-proof material
 No ice crystals
 How
long do you cook fish?
 10
minutes per inch of thickness
 What
is a function of fluoride in the body?
 Makes
teeth resistant to decay; Moderate
levels in bone may reduce osteoporosis
 Name
one product that you would use
beaten egg whites.
 Puffy
omelets
 Soufflés
 Chiffon Cakes
 The
volume of beaten egg whites can
increase by
6
to 8 times
 What
be?
cannot be overbeaten as whites can
 Egg Yolks
 How
long should you beat whole eggs or
egg yolks?
3
– 5 minutes
 Microwave
cooking is not recommended
for what egg products?
 Soufflés
and Puffy omelets
 When
should you use refrigerated hardcooked unpeeled eggs?
 Within
a week
 How
do you thaw frozen eggs?
 Thaw
under running cold water or
overnight in the refrigerator.
 Name
one type of apple that are best for
eating raw, in salads or fruit cups.
 Delicious
 Gala
 Golden
Delicious
 Jonathan Macintosh
 Spartans
 Stayman
 Winesap
 Name
one type of apple that is excellent
for pies and sauces
 Granny
Smith
 Gravenstein
 Grimes Golden
 Newton
 Jonathan
 Name
one type of apple that holds its
shape well in baking.
 Northern
Spy
 Rhode Island Greening
 Rome Beauty
 Winesap
 York Imperial
 Name
one thing you should look for when
purchasing apples.
 Firm, well-colored
fruit
 Name
on thing you should look for when
purchasing apricots.
 Uniform, golden-orange
color
 What
should you look for when
purchasing avocados for immediate use.
 Slightly
soft that yield to gentle pressure
on the skin.
 What
should you look for when
purchasing avocados for use in a few
days.
 Firm
fruits that do not yield to the
squeeze test.
 What
should you look for when
purchasing bananas?
 Firm, bright
bruises
in appearance and free from
 Name
two things you are looking for
when purchasing blueberries.
 Dark
blue color with a silvery bloom
which is a natural, protective waxy
coating
 Plump
 Uniform
 Dry and free from stems or leaves
 Name
one characteristic of a ripe
cantaloupe.
 Yellowish
cast to the rind
 Pleasant cantaloupe odor when held to
the nose
 Yield slightly to light thumb pressure on
the blossom end of the melon
 What
is the most important indication of
good flavor and maturity in sweet
cherries?
A
very dark color.
 What
should you look for when
purchasing cranberries?
 Plump, firm
berries with a lustrous color
 What
should you look for when
purchasing grapefruit for eating?
 Firm, well-shaped
fruit
 Heavy for their size
 What
type of skin on grapefruit produces
the most juice?
 Thin-skinned
 What
should you look for when
purchasing grapes?
 Well-colored
plump grapes that are
firmly attached to the stem.
 Name
one thing you should look for when
purchasing a honeydew.
 Soft, velvety
feel
 Slightly softening at the blossom end
 Faint pleasant fruit aroma
 Yellowish white to cream rind color
 How
do you know that a kiwifruit is ripe?
 When
it yields to gentle pressure
 What
should you look for when
purchasing oranges?
 Firm
and heavy oranges with fresh,
bright looking skin that is reasonably
smooth
 Name
one thing you should look for when
purchasing peaches.
 Fairly
firm
 Peachy fragrance
 Name
one thing you should look for when
purchasing a Bartlett pear.
 Pale
yellow to rich yellow color
 Name
one thing you should look for when
purchasing strawberries.
 Full
red color
 Bright luster
 Firm flesh
 Cap stem still attached
 Name
one thing you should look for when
purchasing cut melons.
 Firm
 Juicy
flesh with good red color
 Free of white streaks
 Seeds which are dark brown or black
 Name
one crucifers
 Bok
Choy
 Broccoli
 Brussels sprouts
 Cabbage
 Cauliflower
 Kale
 Mustard greens
 Turnips
 How
many quarts are in a gallon?
4
 How
many cups are in a pint?
2
 How
many pints are in a quart?
2
 How
many teaspoons are in a
tablespoon?
3
 How

many tables spoons are in a cup?
 16
 What
is it called to cut mean, fruit or
vegetables into long, thin strips?
 Julienne
 What
type of water is about a
temperature of 95 degrees?
 Lukewarm
 What
is a Hot Spanish or Mexican
sausage called?
 Chorizo
 What
are very thin pancakes called?
 Crepes
 What
is a mixture of fat and flower used
to thicken soups, sauces and gravies
called?
 Roux
 What
is an appetizer composed of
vinegared rice topped with raw fish or
wrapped in layer seaweed called?
 Sushi
 What
is it called when you order off a
menu and each dish is prices separately?
A
la Carte
 What
is a mild German sausage, usually
light gray in color called?
 Bratwurst
 What
are well-cleaned small intestines of
hogs, cut into pieces and boiled, and then
friend and seasoned called?
 Chitterlings
or chittlins
 What
is a flat bread with a pocket inside
that may be stuffed with mean and/or
salad called?
 Pita
 What
product is made from fruit juice
called?
 Jelly
 What
product is made from crushed or
ground fruit called?
 Jam
 What
is a smooth, less sweet preserve
made from fruit pulp run through a sieve
and cooked slowly called?
 Raw
Pack
 What
is it called when you heat fruits in
syrup, water or steam or in extracted
juice before packing?
 Hot
pack
 Name
two methods of packing
vegetables into jars.
 Raw
pack and Hot pack
 What

are the two types of canning called?
 Water
Bath and pressure
 What
is a substance that inhibits the
chemical reaction that causes oxidation
called?
 Antioxidant
 What
is process of preserving food by
using acid and salt to inhibit microbial
growth?
 Pickling
 What
is it called when the temperature at
which a fat begins to smoke and emit
irritating vapors?
 Smoke
point
 What
is the ideal temperature for a
pantry?
 50
to 70 degrees
 What
are two of the storage conditions
for a pantry?
 Cool, dry, dark
 To
keep foods from deterioration in the
pantry, what type of container should
they be stored in?
 Metal
 Plastic
 Glass
or
 What
is the effect of overloading a
refrigerator?
 Reduces
the inside temperature
 At
what temperature should a refrigerator
temperature be maintained at or below?
 40
degree F
 What
food items should be stored in the
coolest part of the refrigerator?
 Most
perishable items, including meats,
poultry, fish, eggs and dairy products.
 How
do you maintain the quality of
refrigerated foods?
 Store
them in airtight wraps or
containers.
 What
does storing foods in airtight wraps
or containers do for refrigerated foods?
 This
prevents foods from drying out, and
odors or flavors from transferring from
one food to another.
 How
should raw meats, poultry and fish
be stored in the refrigerator?
 Wrap
them securly so that jices do not
drip onto and contaminate other foods.
It’s also a good idea to set them on a plate
or other container.
 At
what temperature should a freezer
temperature be maintained at or below?
 At
what temperature should a refrigerator
temperature be maintained at or below?
0
degree F
 What
type of thermometer should be
used to monitor a freezer?
 Appliance
thermometer
 What
is the best way to thaw frozen
foods?
 It’s
best to thaw foods in the refrigerator.
 When
packaging items for the freezer in
moisture and vapor proof wraps or
containers, what types of packaging
should be used?
 Only
use freezer-grade foil, plastic wrap
or bags or freezer paper or freezer
containers.
 What
causes freezer burn?
 If
packaging is torn or develops holes.
 What
are two things that freezer food
should be labaled with?
 The
date, type of food and weight or
number of servings
 Partially
thawed foods should only be
refrozen if what are still present?
 Ice
Crystals
 What
is meant by the term “open
dating”?
 The
food manufacturer uses a calendar
date to help store manager know the
length of time a food should be offered
for sale.
 What
are two types of open dating?
 Sell
by or pull by date
 This
is the last day the food should be
eaten. Except eggs, discard foods not
consumed by this date.
 Expiration
date.
 When
should eggs be purchased?
 Buy
eggs before the expiration date and
use them within 30 days
 What
is the date the food was packaged
or processed? Consumers may be able
to determine the age of the product by
looking at this date.
 Pack
date
 Leftovers
should be frozen or
refrigerated within how many hours of
cooking it?
2
 Leftovers
should be frozen or
refrigerated in a container that is no more
than how many inches deep?
3
 Leftovers
should be covered and
reheated to a temperature of at least what
degree?
 165
degrees.
 Reheat
soups, sauces, gravies and other
“wet” foods to what type of boil?
A
rolling boil