Name__________________________Period____
Unit 3 Test Review
MyPlate
1. How much time should a teenager spend exercising each day?
2. Define empty calorie.
3. List the three basic principles of healthy eating.
4. List each food group and the general recommendation for each.
Knife Skills, Fruits and Vegetables
5. What are the steps to follow when honing a chef knife?
6. What is the proper way to set up a cutting station?
7. Describe the Rolling technique using a chef knife.
Match the following knife cuts with the correct definition on the right.
8. ____Slice
A. To cut a food into large, thin pieces with a Chef’s knife.
9. ____ Mince
B. To chop finely.
10. ____ Cube
C. To cut into uniform pieces, usually 1/8 to ¼ inch.
11. ____ Peel
D. To cut into uniform pieces, usually ½ inch on all sides.
12. ____Dice
E. To cut off a very thin layer of peel with a paring knife.
Updated 3/15/2016
Name__________________________Period____
13. List the vegetable categories and examples within each category
14. Describe Enzymatic browning and how it relates to fruits and vegetables
15. What is the difference between ripe and mature fruit?
Recipe Conversion
Double the following ingredient amounts to practice Recipe Conversion:
16. ¼ c. flour
17. 1 ½ t. oil
18. 1/3 c. oatmeal
19. 2/3 c brown sugar
20. 2 T. tomato sauce
21. ¾ c. cheese
22. 5 ⅓ Tbsp. butter or margarine
Updated 3/15/2016