1.
Define each of the following terms:
Chop: To cut into small pieces.
Cream:
Cut-In:
Dice:
Dredge:
Flour:
To work sugar and fat together until the mixture is soft and fluffy.
To cut fat into flour with two knives or a pastry blender.
To cut into very small cubes.
To coat a food HEAVILY with flour, breadcrumbs or cornmeal.
Fold-In
To sprinkle or lightly coat with a powdered substance, often with crumbs or seasoning.
To combine two mixtures by gently cutting down through the mixture, across the bottom, and turning over near the surface.
To rub food on a surface with sharp projections. Grate:
Knead: To work a dough by pressing and folding until it becomes elastic and smooth.
Mince: To cut food into the smallest possible pieces.
Peel/Pare: To remove or strip off the skin or rind of some fruits or vegetables.
Sauté:
Simmer:
To brown or cook food in a small amount of fat over a low or medium heat.
To cook food just below the boiling point.
Steam: To cook by the vapor produced when water is heated to the boiling point.
Whip:
Flour:
To beat rapidly to incorporate air and to increase volume.
2. Describe how to measure the following ingredients:
Spoon in and level off
Sifted Flour:
Sugar:
Sift in a sifter, spoon into measuring cup and level off
Scoop and level off
Brown Sugar: Spoon in, pack down and level off (it should hold its shape)
Oil/Milk/Water: Measure in a liquid measuring cup on a level surface at eye level
Margarine: Cut on the correct paper wrappings with a knife on a cutting board
Eggs: Crack into a separate container, one at a time, checking for freshness and shells
Shortening:
(Both Methods)
1. Water displacements
2. Pack into a dry measuring cup and level off
3. List what the following abbreviations stand for:
T. or Tbsp. = Tablespoon t. or tsp. = Teaspoon min. = Minute hr. = Hour oz. = Ounce qt. = Quart pt. = Pint gal. = Gallon
4. Fill in the following equivalents:
1 Tbsp. = 3 tsp.
1/4 c. = 4 Tbsp.
1 c. = 16 Tbsp.
1 c. = 8 fl. oz.
1/3 c. = 5 1/3 Tbsp.
1 pt. = 2 c.
1 qt. = 2 pt.
1 gal. = 4 qt.
3/4 c. = 12 Tbsp.
1 cube butter = 1/2 c. c. = Cup lb. or # = Pound doz. = Dozen pkg. = Package
1 qt. = 4 c.
1 gal. = 16 c.
1/2 Tbsp. = 1 1/2 tsp.
1/2 c. = 8 Tbs.

5. What two measuring cups should you use to measure 3/4 c.? _____1/2 c. & 1/4 c.__
6. If you are using a glass pan or a really dark pan, what should you do to the oven temperature?
________Lower the temperature by 25  _______________________________
7. What are the three ways you should put out a grease fire?
1. __Cover with a lid_ 2. ____Baking Soda___ 3. ____Fire Extinguisher___
8. What are three things you should NEVER put on a grease fire?
1. __Water_ 2. ____Sugar___ 3. ____Flour___
9. How should you care for a first-degree burn?
______Place under cool running water________________________________________
10. How should you care for a bleeding cut?
_____Put pressure on the wound_____________________________________________
11. What should you do FIRST if someone is being shocked?
____Turn off the main power___________________________________________________
12. What should you use when trying to reach items on a high shelf?
_____A step stool__________________________________________________________
13. What is the minimum amount of time you should wash your hands before cooking?
_____20 seconds_____________________________________________________________
14. How should you lift the lid off of a pan that is full of hot, steamy food?
____Away from your face_____________________________________________________
15. When cooking on the stovetop, what direction should all of the pan handles be facing?
_____Toward the center or back_________________________________________________
16. Which one is safer: dull or sharp knives?
_____Sharp knives___________________________________________________________
17. When are three times you should wash your hands while cooking?
1. Before cooking______ 2. ___During Cooking____ 3. ____After Cooking___
18. What would a mixture of chlorine bleach and ammonia create?
______A toxic and deadly gas________________________________________________
19. What temperature should ground meets, like ground beef, be cooked to in order to be safe?
______At least 160

_________________________________________________________
20. List the most common food source for each of the food-borne illnesses below:
E. Coli Undercooked ground beef
Salmonella
Staph
Raw poultry and eggs
Human mucous (sneezing, coughing, etc.)
Hepatitis Feces / Not washing hands after using the bathroom
Botulism Improperly canned foods
21. Finish the phrase: When in doubt, ____throw________ __it__ ___out_______!
22. Finish the phrase: Keep hot foods ____hot____ and cold foods ____cold_____!
23. What is the temperature danger zone? Between ___41___ºF and ____135____ºF.
24. List the 3 safest ways to thaw frozen meats.
1. In the fridge for 2-3 days 2. Under cold running water_ 3. __In the Microwave__
25. What are the four things that bacteria need to grow?
1. ____Food____ 2. _____Moisture___ 3. ____Warmth___ 4. ___Time________
26. What are three microwave safe materials?
1. ____Paper___________ 2. ____Plastic_________ 3. ____Glass__________
27. What are the three things that microwaves are attracted to?
1. ____Water___________ 2. _____Sugar_______ 3. _____Fat___________

28. Microwaves are repelled by: ____Metal_____
29. What is standing time?_The time allowed for a product to sit after microwave cooking_____
30. Why is standing time so important?_To allow the food to finish cooking and cool down to prevent burns
31. What type of dish would be the best for microwave cooking: tall or shallow? Why?
_____Shallow-It allows for more even and faster cooking_____________________
32. Which food would cook faster: a whole potato, or thin potato slices?
____This potato slices_____________________________________________________
33. Why will foods NOT brown in the microwave?
___Because there is no dry heat to pull moisture away from the food__________________
34. List the 6 basic nutrients, how many calories per gram they contain and the main function of each:
Nutrient
Calories Per
Gram
Main Function
Fat 9
Reserve store of energy, carries fat soluble vitamins, cushion, heat regulator, healthy skin, cell growth, insulates, adds flavor, satisfies hunger
Carbohydrates 4 To provide energy
Protein
Vitamins
4
0
To build and repair body tissues
To regulate body functions
Minerals 0 To regulate body functions
Water 0
Carries water soluble vitamins, regulates body temperature, carries waste products out, prevents dehydration
*Remember, three nutrients provide energy, three of them do not.
35. How often are the Dietary Guidelines revised? ___Every 5 years___
36. Complete the following guidelines: a. Balance ____calories______ to manage weight. b. Enjoy your food, but eat ____less____. c. Make half your grains _____whole________. d. Make half your plate _____fruits and vegetables_____.
37. What three colors of vegetables should be increased in the diet? Red, Orange and Dark Green
38. Label each section of MyPlate on the right:
39. List the key consumer message for each food group on MyPlate:
Food Group Key Consumer Message
Fruits
Dairy
Fruits
Vegetables
Protein
Make half your plate fruits and vegetables.
Make half your plate fruits and vegetables. Eat red, orange and dark green vegetables
Keep meat and poultry portions small and lean.
Vegetables
Grains
Protein
Grains Make half your grains whole grains.
Dairy
Switch to low-fat or fat-free milk.
Get your calcium rich foods.

40. What does nutrient dense mean? __foods that provide substantial amounts of vitamins and minerals and relatively fewer calories__
41. What are empty calories? ____foods that have solid fats and added sugars add calories to food, but few or no nutrients. The foods have more “empty calories”
42. An persons Caloric Needs is based upon what three things?
1. ___Age____ 2. ____Gender____ 3. ___Activity_____
43. What are the three types of fat?
1. ____Saturated_______ 2. ___Polyunsaturated__ 3. ___Monounsaturated____
44. Which one is MORE saturated: solid fats or liquid fats? ___Solid Fats______
45. Which one is LESS saturated: solid fats or liquid fats? ____Liquid Fats____
46. Which type of lipoprotein is better for you: HDL’s or LDL’s? ___HDL’s_____
47. How do SATURATED fats affect HDL and LDL levels? (Raise or Lower)
HDL: ___Raises___ LDL: ___Raises___
48. How do POLYUNSATURATED fats affect HDL and LDL levels? (Raise or Lower)
HDL: ___Lowers___ LDL: ___Lowers___
49. How do MONOUNSATURATED fats affect HDL and LDL levels? (Raise or Lower)
HDL: ___Raises___ LDL: ___Lowers___
50. Which of the three fats above is the BEST one to have in the diet? ____Monounsaturated_____
51. How much fiber does the average American need each day? ____20-35 grams____
52. What are the three types of carbohydrates?
1. __Sugars__________ 2. ___Starches________ 3. ____Fibers_____________
53. What type of carbohydrate is simple? ____Sugars___________
54. What type of carbohydrate is complex? ___Starches____________
55. Which type of carbohydrate (simple or complex) is the BEST energy source? ___Complex_____
56. What two types of leavening agent do quick breads use?
1. __Baking Soda_______ 2. ____Baking Powder__________
57. What type of leavening agent does yeast bread use? ____Yeast________________
58. What gas is produced to raise yeast bread? ___CO2 (Carbon Dioxide)______
59. What ingredient feeds yeast? ___Sugar______ What ingredient controls yeast? ___Salt_____
60. Which mixing method has you make a well in the middle of the dry ingredients and then add all the liquid ingredients at once? Muffin Method or Biscuit Method? (Circle One)
61. Which mixing method has you cut fat into the flour and then knead the dough?
Muffin Method or Biscuit Method? (Circle One)
62. If I have 1 cup of uncooked rice, how much cooked rice would I end up with? ____3 cups___
63. Rice should be cooked with the lid: ____On___ (On or Off)?
64. If I have 1 cup of uncooked pasta, how much cooked pasta would I end up with? ____2 cups___
65. Pasta should be cooked with the lid: ____Off___ (On or Off)?
66. What type of rice has the most fiber? ________brown rice______
67. What are amino acids? ___The building blocks from which proteins are made__
68. How many essential amino acids are there? ________nine_________________________
69. What is a complete protein? a protein containing all 9 essential amino acids-from an animal source_______
70. What is an incomplete protein? __a protein that does NOT contain all 9 essential amino acids-from a plant source__________
71. Is it possible to combine incomplete proteins to form a complete protein? ___Yes-(Rice and
Beans)___________________

72. List the five functions of eggs and an example of a food product it would be used in:
Function Food Example
Binder
Thickener
Meat Loaf
Pudding
Coating
Leavening Agent
Breaded Chicken
Angel Food Cake
Emulsifier Mayonnaise
73. What happens to eggs and cheese if you overcook them? They become tough and rubbery
74. Define:
1. Pasteurization: heat treatment of milk/milk products to remove or kill harmful bacteria_____
2. Homogenization: the breakdown and distribution of fat particles so that milk will not separate
75. List the Vitamins according to their categories:
Fat-Soluble Vitamins
Vitamin A
Water-Soluble Vitamins
Vitamin C (Ascorbic Acid)
Vitamin D
Vitamin E
Vitamin K
B1 (Thiamin)
B2 (Riboflavin)
B3 (Niacin)
Folate (Folic Acid)
B6
B12
76. List the Minerals according to their categories:
Macro Minerals
Calcium
Phosphorus
Magnesium
Micro/Trace Minerals
Iron
Zinc
Fluorine
Copper
Iodine
Electrolytes
Sodium
Chloride
Potassium
77. What is the function of an electrolyte? __to maintain fluid balance in the body________________
78. What disease could you get if you are deficient in calcium? __Osteoporosis__
79. What disease could you get if you are deficient in iron? ___Anemia_________
80. What vitamin can you get from sunlight, as well as diary products? Vitamin D
81. Which vitamins main function is to promote vision and protect against blindness? __Vitamin A___
82. What is the main function of Vitamin C? __Heals wounds and helps body resist infection
83. What is another name for Vitamin C? ___Ascorbic Acid__________
84. What disease could you get if you are deficient in Vitamin C? ____Scurvy____
85. What vitamin will help prevent neural tube defects like spina bifida? ___Folate (Folic Acid)______
86. What vitamin will help your blood clot normally? _____Vitamin K_______________________
87. List five ways to preserve nutrients when cooking fruits and vegetables?
1. __Cook in larger pieces_______________________________________
2. __Use small amounts of water___________________________________
3. __Cook only until fork tender____________________________________
4. __Cook Quickly_____________________________________________
5. __Save the water used to boil in__________________________________
88. What are the two best ways for cooking vegetables to preserve the most nutrients?
1. __Microwave_______________________________________
2. __Steaming________________________________________