S’15
REVIEW SHEET FOR CONSUMER FOODS II
NAME__________KEY__________________ PERIOD____ DATE DUE:_______________
The following questions will definitely help you prepare for the final. However, the final is not limited to this information. Study your unit study guides and study with the website:
Quizlet. Search: gsimpsonsvsd
SAFETY AND SANITATION
1. Food poisoning that has the greatest potential to be fatal is botulism .
2. The risk of eating uncooked pork lends itself to trichinosis .
3. Food poisoning from eggs, cantaloupe rind, unpasteurized apple cider and poultry.
Salmonella
4. Bacteria from the nose, throat, pet and clothes cause staph .
5. What is good definition (not an example) of cross contamination?
moving bacteria from one area to another
6. What are three different methods of putting out a grease fire?
1.
baking soda 2.
fire extinguisher 3.
smother with a lid
7. What is the reason why we do not recognize many forms of food poisoning? food poisoning has flu-like symptoms
8. 3 t. = 1 T. 8 qt. = 1 pk. Less than 1/8 t. = dash, pinch,
few grains
16 T.
= 1 c.
2 pt.
= 1 qt.
16 oz.
= 1 lb.
4 sticks of marg.
1 stick of mar. =
4 pk. = 1 bu.
= 1 lb.
½ c.
2 c.
4 qt.
= 1 pt.
= 1 gal.
1/3 c. = 5T.
and 1 tsp.
9. A set of standard dry measuring cups include: 1 cup, ½ cup, 1/3 cup,
¼ cup.
10. What type of container is best when you want to cool a food in the refrigerator?
Low, shallow container
11. Which temperature is greater: scalding or boiling? Boiling List the
temperature 212 F .
.
12. Explain the process needed to measure out ½ raw egg. Include the measurement quantity.
Crack the egg into a custard cup, whisk it with a fork, measure out 2 tbsp.
13. Food should be heated up to at least 165 F.
14. The danger zone is from 40 F.
to 140 F.
.
15. A hard-boiled egg should be good for one month .
16. List 3 ways to defrost food. Microwave, refrigerator, cold water bath.
17. Select one: Bacterial growth occurs more quickly in (carbohydrates, proteins, fats) in food.
18. Name an ingredient that will extend the shelf life of a food. Vinegar
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PASTRY
1. The terms used to describe the finishing touch on the edge of a pie are flute
or crimp .
2. What kind of fat is best for a pie? shortenin g Why? makes a tender crust
3. What is the best temperature, to the touch, for the water in making a pastry? cold
why? So the shortening does not melt
4. When is the only time when the bottom crust of the pie shell should be docked?
Pre-baked crust Why is this done? to prevent bubbles of air
5. What happens to the pastry that gets stretched when putting it into the pie pan? It
shrinks
6. Pastry dough is rich in fat and high in calories .
7. Define the term “to cut-in”. cut shortening into small pieces so it is coated
by flour
8. What tool is used to cut-in? pastry blender
9. What are the four basic ingredients that make-up a pastry? What is the main function
of each? 1. flour – structure 3. fat - tenderness
2. salt – bring out flavor 4. liquid – moisten & pull together
10. What are the two ingredients that make up a meringue? egg whites and
sugar What allows the making of a meringue to be successful? keep yolk out of it (fat)
11. What actually makes the layers in a pastry - - how does it happen? the shortening melts and is replaced by the steam
12. What are three reasons why a pastry would become tough? 1.
over-handling
2. re-rolling 3. warm water
13. How do you determine when you have rolled out a pastry dough far enough?
1. 1 – 2 in. larger than inverted pie pan
2. 1/8 inch thick
14. What kinds of pies need to be refrigerated? 1. ones with eggs and 2. milk
15. What kind of pie is made with a thickened pudding mixture? custard
16. What is the pastry making method that we use in class known as? conventional
17. How do cream puffs differ from pies crusts? develop gluten for cream puffs
(long gluten strands)
18. When is it possible to refrigerate and/or freeze cream puff batter? before baking as a raw dough
19. Why is cream puff dough so bland? It is the filling that makes the flavor
20. When should cream puffs be filled? no more than 2 hrs. before serving
21. Which pastry would you use if the recipe called for a “plain” pastry? Pie
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FONDUE
1. Who invented the fondue? Swiss Why? To use up old cheese & stale bread
2. The most versatile fondue pot material is made from metal
Why? Ceramic pot would crack at high temperatures
3. Why is the fondue pot designed larger at the bottom and smaller at the top? stability
4. Why are fondue forks color-coded? To know which fork is yours
5. What ingredient is used to decrease the amount of splattering of a hot oil fondue?
1 tsp.
of salt
6. What are three reasons why you do not eat off of a fondue fork? 1. sharp
2. hot – conducts heat 3. unsanitary – (double dipping)
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COOKIES
1. What are the six different types of cookies or cookie categories? Can you give an
example of each?
1 . bar - brownies 3. pressed - spritz 5. molded – peanut
2. drop – choc. chip 4. rolled – cuts-outs
blossoms
6. refrigerator –
pinwheels
2. Why is melted butter not acceptable in recipes that call for softened butter?
Changes the consistency of the dough
3. Explain how soft and crisp cookies should be stored? Crisp – loose lid container
Soft – air-tight container
4. What keeps cookie dough from spreading too much during the baking process? Chill
the dough
5. The six basic ingredients in cookies are 1. Flour 2. Sugar 3. Fat 4. Eggs
5. Leavening agent 6. flavoring
6. The purpose of placing uniform sized cookie dough onto the cookie sheet is:
To allow the cookies to bake evenly
7. What happens to the cookie product when the dough has been
overworked?
The cookies become tough
8. If you placed chocolate chip cookie dough onto a cookie sheet 2” apart, how many cookies
should be baked on one cookie sheet? 12 or one dozen
9. Why should the oven be preheated when baking cookies?
The yeast, baking soda, baking powder & eggs whites and air are able to react
and bake for the proper amount of time only in a preheated oven.
10. To produce a light colored cookie product, the best baking sheets/pan should
be...
a shiny aluminum baking sheet/pan.
11. Why should a single cookie sheet be placed in the center of the oven?
Placing a single cookie sheet in the center of the oven allows the heat of the
oven to circulate around the pan to bake evenly. Whenever possible, place
any item that is to be baked on the rack in the middle of the oven. ( to soften
hard brown sugar or soft cookies, add a lettuce leaf, slice of apple or a piece
of bread and remove after a day or so)

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QUICK BREADS
1. How does a quick bread differ from the bread for a sandwich? Quick bread
is made from baking powder & sandwich bread is made from yeast
2. What are two characteristics of muffins that have been over-mixed?
1. tunnels 2. toughness
3. What are the three different categories of quick breads and what are the ratios of
flour to liquid?
1. pour, 1 to 1 2. drop, 2 to 1 3. soft dough, 3 to 1
4. Why do some quick breads use buttermilk instead of regular (sweet) milk?
It needs the acid
5. How do you substitute regular milk for buttermilk? Milk + vinegar or lemon
juice
6. What is the most common leavening agent used for making a quick bread?
Baking
powder
7. What kind of a baking dish/pan would you use if you want the product to be lightly
browned? Shiny aluminum Why?
It reflects the heat
darker in color? Dark inside finish Why?
Dark absorbs the heat
8. List the 4 different types of leavening agents. 1. Yeast 2. Baking soda
3. Baking powder 5. Egg whites and air
9. Frozen storage is the best way to preserve freshness for quick breads.
10. The inside of a quick bread should be moist and tender .
11. Name the acidic powder that may be found in the kitchen. Cream of tarta .
12. What is the difference between a drop dough biscuit and a rolled biscuit?
A drop
Dough biscuit is more liquid-like and is dropped onto a cookie sheet by
teaspoonful, while the rolled dough biscuit is cut into a shape and the dough
may be manipulated with hands.
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CREPES
1. What does the word crepe mean? rich, thin pancake
2. Unfilled crepes should be frozen no more than 2 -4 months .
3. When and for what occasion do you serve a crepe? Anytime, from appetizer to
dessert
4. What kind of fillings should not be frozen? mayonnaise, raw veggies, cream
filled, cooked egg white
5. Draw the different ways of presenting a filled crepe. stack rolled quarter lapped pocket
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SOUPS AND STEWS
1. What are the two main ingredients of soups? liquid and thickener
2. Define what bisque is.
A rich cream soup from fish, shellfish and/or
veggies
3. A soup, regardless of its starting form (frozen or canned) that needs to be made with
water is called condensed soup.
4. How do you get a dark stock? dark stock is made by browning beef, adding water
or red wine, heating up the mixture and scraping the bottom of the pan
5. What is the name of a cold soup? Vichyssoise (cold potato soup)
6. Main dish is a type of soup, what are the two other types? 1. appetizer 2. Meal
7. An edible decoration is a garnish .
8. The two main ingredients of a soup are liquid and thickener .
9. A liquid made with water, vegetables and mainly pieces of meat. It is also seasoned stock.
Broth
10. The liquids in the soups may consist of 3 types. They are:
11. What is the absolute BEST way to remove fat?
Chill the fat and pick it off as a solid
12. List 3 ingredient categories that may be added to clear broth to make the soup more
nutritional. 1. Vegetables 2. Meat 3. Grains
13. Name the three aromatic vegetables make up a mirepoix? 1. Onions 2. Carrots
3. celery
14. The purpose of a roux in soup is to thicken .
15. A roux is the beginning step of a white sauce. What are the 4 ingredients of a white sauce?
1. fat 2. flour 3. milk 4. salt
16. Name 3 additions that tomatoes bring to a stock or sauce. 1. Acidity 2. Color
3. Sweetness
17. A sachet is a cheesecloth sack of herbs and spices such as bay leaf, thyme,
peppercorn, parsley stems.
18. TRUE or FALSE . Light stock is made from deglazing browned beef.
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PASTA
1. What type of flour is used for pasta? semolina Why?
It makes a firm product
2. List a few keys to successful pasta cooking. 1. lots of water – 8 to 1 ratio
2. dutch oven 3. salt to bring out flavor 4.
keep at a rolling boil
3. Should pasta be rinsed after cooking? No Why or why not? 1. it rinses away
nutrients 2. it rinses away starch that the sauce sticks to
( only angel hair pasta and those made for soups, casseroles and salads
are to be shocked)
4. What key nutrient does pasta provide? carbohydrates What percentage of our
daily calories should come from this nutrient group ? 60%
5. Pesto is the name of the sauce that is served over pasta and is made from fresh
basil, garlic, olive oil, pine nuts and grated cheese?

6. Explain the difference between AP flour and semolina pasta flour. (color and texture)
Semolina floue is yellow and coarse; AP flour is white and soft
7. In "MyPlate", what is the proportion that should be grains?
¼ of the plate
8. 1 c. cooked pasta = 200 calories.
9. When preparing pasta casseroles, it is recommended that you bake the casserole first and then
freeze it. TRUEFALSE
10. Two reasons why athletes select pasta over other foods.
1. releases energy slowly
2. you feel full 3. nutritional
11. Name two reasons why pasta sticks together when cooking. 1. Not enough water
2. put pasta in all at once 3. Did not stir
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INGREDIENTS AND FUNCTIONS
FLOUR - provides structure to most baked products
- AP flour is made from a combination of hard and soft wheat.
-The soft wheat is used mainly for cakes and the hard wheat is used mainly for
breads.
-Flour contains gluten which is the protein in flour and makes the
elasticity in a baked product.
-If using self-rising flour, leave out the salt and
in the recipe.
-Semolina flour is from durum wheat. This hard wheat makes a
firm pasta.
SHORTENING - makes a product more tender
- lengthens the keeping quality
SUGAR - What are the reasons for adding sugar to a recipe? 1. flavor
2. browning
SALT - brings out flavor
- controls yeast growth
LIQUIDS mixes ingredients
- activates yeast growth
- helps develop gluten
LEAVENING AGENTS - What is its purpose? to allow a product to rise
- What are four different leavening agents used in baking?
1. yeast
2. baking soda 4.
egg whites & air
- What is the difference between single-acting and double-acting
baking powders?
3.
baking powder
Single- acting requires liquid to activate and double
-acting require liquid and heat to activate
- What three ingredients make up baking powder?
1. baking soda 2. cornstarch 3.
powdered acid

TEMPERATURES
Body temperature – 98.6 F.
Boiling – 212 F.
Freezing meat – 0 F.
Freezing water – 32 F.
Scalding – 200 F.
Unsafe temperature range – 40 – 140 F.
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GENERAL VOCABULARY YOU SHOULD KNOW
Al dente – firm but not soggy
Binder – the thickening agent for soups, sauces & other mixtures put into
hot liquid causing it to thicken
Ex. – egg yolk, roux, flour, cornstarch
Creaming – to beat ingredients until smooth & creamy ex. Fat & sugar
Cross contamination – moving bacteria from one place to another
Ex. – using a cutting board for meat and then for veggies
Emulsifier – ingredient used to keep together non combinative substances
like oil and water
Ex. – egg yolk
Extender – a food added to another food to modify the product
Ex. - adding pasta to ground beef or meatloaf that contained
oatmeal
Roux – melted fat and flour mixed together
White sauce
– fat, flour, milk and salt