FNW Fall Mid-Term Exam Study Guide

Name: ______Period: _____ Date:______

Complete the study guide on your own paper. You will turn it in for a grade the day of your test. All questions should be answered in complete sentences.

HUM-FNW-2: Examine how related student organizations are integral parts of career and technology education courses through leadership development, school and community service projects, and competitive events.

  1. What is the FCCLA Theme for the 2014-2015 school year?SOAR
  1. What does the FCCLA mission statement include in regards to members developing life skills?Character Development, Creative and Critical Thinking, Interpersonal Communication, Practical Knowledge, and Career Preparation.
  1. What are the five benefits to joining FCCLA

Leadership Development

Personal Growth

Community Service

Scholarship and College Opportunities

Travel Opportunities

  1. What is a CTSO?

Career, Technical Student Organization’s

  1. What is FHA and when was it founded?

Future Homemakers of America

1945

  1. Who Sponsors FCCLA?

American Association of Family and Consumer Science & the U.S. Department of Education.

  1. What are the FCCLA colors and their meanings?

Red –Strength

White – Sincerity

  1. Explain the meaning behind the original FHA emblem.

Octagon = 8 Purposes of FCCLA

Hands support the home

Rays are members reaching out into the community

  1. What was New Homemakers of America and when did they merge with FHA?

The African American Organization, They merged in 1965

  1. What are the changes that happened for the following years?

1983:National Headquarters opened in Reston, Virginia

1995:Home Economics Becomes Family and Consumer Sciences

1999:Named Changed to FCCLA and the new emblem was introduced.

  1. What are awards for winning in a national program area?

High School 1st Place $1,000

Middle School 1st Place $1,000

Runner Up $500

  1. Name the 11 national programs and explain each.

Dynamic Leadership: Leadership, Leadership Skills and stronger leaders for Families, careers and communities.

Career Connection: Link Career Options to skills for families, careers and communities

(Leaders at Work)

Community Service – Develop, Plan, Carry Out and evaluate projects that improve the quality of life in their community.

FACTS: -National Peer education on sober driving, seat belt use and safe driving habits.

Families First- Peer education program where students gain knowledge of how the family works and skills to become a strong family member. (Japanese Exchange)

Financial Fitness-Peer education program where youth teach youth how to make, save, and spend money wisely.

Power of One-helps student find and use personal power. Set goals achieve them and enjoy the success.

STOP the violence- empowers youth with attitudes, skills and resources to recognize, report and reduce youth violence.

Student Body-youth teach youth about learning to eat right, be fit and make healthy choices.

  1. What are the two FCCLA publications called?Teen Times and Georgia News
  1. How many national officers serve FCCLA each year?10
  1. Who is the Georgia FCCLA executive director?Brittany Trotter
  1. There are two national meetings held each year. What are they called and where will they be this year?

National Cluster Meeting, Charlotte, NC

National Leadership Conference, San Antonio, TX

  1. List the 5 steps in the FCCLA planning process. Explain how to complete each step.

Identify Concerns

Identify need in the community

Collect Data (survey)

Research your topic

Build a program that fits around your curriculum

Set a Goal

Set a Specific Goal (SMART GOAL)

How will you measure your goal?

Goal should be challenging

Realistic, Specific and Measureable

Incorporate FACS Standards

Form a Plan

Who -Who will carry out this project

What- What will be accomplished

Where -where will the project be carried out?

How- Timeline with details of how the project will be completed. Identify

Possible barriers and how they will be overcome.

Act-Complete your service learning project, change your plan when necessary applying problem solving skills. Complete a service learning log to track time spent on the project as well as feeling and emotions you had during the project.

Follow Up

-Develop an evaluation tool. Evaluate the project. Identify how your project impacted others, what would you do differently, identify careers and networking opportunities for the future.

HUM-FNW-8: Compare the causes and food at risk for illnesses.

  1. Explain what a foodborne illness is? (AKA Foodborne Disease or Food Poisoning) Infection or intoxication caused by substances that spoil or infect from food or drinking water to humans. Most contaminates are bacteria, parasites or viruses.
  1. What is a food additive? List the five examples of food additives. Any substance that is added to food and affects the food’s characteristics. EX: Preservatives, Sweeteners, Flavorings, Artificial and natural colorings and Nutritional Supplements.
  1. What is a pathogen? List the four types of pathogens. Any microorganism that is infectious or toxigenic and cause disease.
  1. How many people does it take for an outbreak to occur? 2 or more of a similar case
  1. Define Toxin –A poison that is produced by microorganisms carried by fish, or released by plants.
  1. Explain what an at-risk population is and list the at-risk groups for foodborne illnesses. Any group who is more susceptible to more serious symptoms or side effects from an illness that the general population.
  1. Define Irradiation-A process by which ionizing energy is used to kill pathogens and other harmful substances in food by causing breaks in the DNA.
  1. Explain pasteurization. Who invented it and what is was originally used for. The process of using heat or irradiation to destroy microorganisms that could cause disease. Louis Pasteur – wine preservation
  1. Explain the Time/Temperature relationship. The higher the temperature the quicker bacteria inactivate. Higher temp less time or lower temp more time to kill bacteria.
  1. Explain what Ultra High Pressure Treatment is and its acronym. Method to kill harmful bacteria in foods that contain water. Doesn’t use high temperatures or chemical additives. UHP
  1. How long does it take bacteria to grow? 10-12 hours
  1. What is the difference between bacteria and bacterium? Bacteria=Plural Bacterium=singular
  1. What is bacteria’s nickname? BAC
  1. What are the four C’s? Explain them in detail. CLEAN- washing your hands and using clean utensils. Using proper sanitary procedures. COMBAT-separate fresh foods with raw meats, poultry and seafood. Sanitize the cooking area before, during and after food preparation. COOK-make sure you are cooking foods to correct internal temperature. CHILL- foods need to be kept cold if they are to be refrigerated. Foods must not sit out more than 2 hours after being prepared. Store food appropriately before and after you cook them.
  1. Explain cross-contamination and the major problem that causes it. The transfer of bacteria from food, hands, utensils or food preparation surfaces to a food. A problem with liquids from raw meats, poultry and seafood.
  1. What is a sell by date? Found on perishable food products, do not buy or consume products after the date has expired.
  1. What is the FDA in charge of? What does the FDA stand for? Food, Drugs, Medical devices, vaccines, blood, biologics, Animal and veterinary drugs, Cosmetics, radiation-emitting products and tobacco products. FOOD AND DRUG ADMINISTRATION.
  1. How should you correctly thaw your frozen foods? Freezer to fridge or freezer to microwave.
  1. What temperature should your refrigerator and freezer be set on? Fridge=40 degrees or below and freezer 0 degrees or below.
  1. If you’re unsure if a food is safe to eat, what saying should you remember? “When in Doubt, Throw it Out”
  1. What is the proper way to check to see if eggs and meats are done? With the meat thermometer.
  1. What is proper internal temperature for ground meats? 160 degrees F
  1. How many cutting boards should you have and why? 2 one for vegetables& fruit and one for meats. To prevent cross-contamination.
  1. How should uncooked meat be stored? In the bottom of your fridge, below cook/ready to eat foods.
  1. How do bacterial multiply? Binary Fission- where the cell’s DNA doubles. The cells split and 2 independent cells form.
  1. Explain the electron microscope. It can magnify an image up to million times its original size.
  1. What does DNA have to do with bacteria? DNA encodes the information that enables bacteria to grow, reproduce and cause illness.
  1. What does the DNA tell us? When there is an outbreak of foodborne illness a pathogens DNA fingerprint is used to determine the source.
  1. What is fed to baby chicks to help prevent bad bacteria growth? How does it prevent the bad bacteria growth? Good bacteria, because with the good bacteria in their system, there is no room for bad bacteria to grow.
  1. How do they pasteurize an egg without cooking it? Using a lower temp of 130 degrees F and cooking for 45 minutes (longer time) will kill bacteria but not cook the egg.
  1. Explain the cold chain. How is it used in the grocery store? Series of actions that maintain the temperature of food as it travels from the farm to the table. Storage areas and display cases must be kept at a safe temperature to keep food frozen or chilled.
  1. Explain the recall process. FDA or USDA (depending on jurisdiction) will do a nationwide recall and the manufacturer or distributor implements the recall.
  1. Using your least wanted bacteria handout. Explain each of the 10 least wanted pathogens in detail. You will be tested on each of these pathogens USE THE LEAST WANTED BACTERIA HANDOUT TO SUMMARIZE.

HUM-FNW-7: Analyze food safety sanitation practices from production to consumption.

51. Fill the words in the correct order that make up the acronym FAT TOM. Understand each of the aspect of FAT TOM.

FOODT EMPERATURE

ACIDITYOXYGEN

TIMEMOISTURE

52. NEVER catch a falling knife

53. The handles of pots should be TURNED INWARD.

54. Hot items should be removed from the stove with POT HOLDERS.

55. CLOSED TOE shoes should be worn in the food labs.

56. Long Hair should be TIED BACK in the food labs.

57. You should always read the INSTRUCTION MANUAL before using any appliance.

58. ALWAYS use a STEP STOOL to obtain items out of your reach.

59. Glasses and mugs should always be stored UPSIDE DOWN.

60. A standard set of measuring cups includes: 1/4c, 1/3c, 1/2c & 1c

61. A standard set of measuring spoons includes: 1/4t, 1/3t, 1/2t & 1T

62. What do you use to put out a grease fire? Baking Soda

63. Explain 3 situations where you need to wash your hands. ANSWERS WILL VARY

64. What type of knife is the most dangerous? DULL KNIFE

65. Before cleaning an appliance you should first do this. UNPLUG THE APPLIANCE

66. What is considered to be the danger zone? 40 degrees to 140 degrees

67. Everyone should wash their hands for at no less than 20 seconds or sing the happy birthday or ABC’s.

68. Which cutting boards are considered to be the best because they are not porous? PLASTIC

69. Small Appliance – Home appliances that are portable or semi portable used on table tops & counter tops. Cost less than $100.

70. Major Appliance –

Large machine that accomplishes some routine housekeeping task & cost more than $100.

71. Brown Goods is what the United Kingdom calls small appliances.

72. List the 6 rules for Ms. Foster’s Food Lab

  • Wash hands before beginning food lab
  • Long Hair should be tied back
  • Closed toed shoes are to be worn at all times
  • Clean and Sanitize kitchen and kitchen items before & after use.
  • ALWAYS clean up after yourself
  • NO HORSE PLAY

73. Food should not be left out for more than 2 hours after it has been cooked and served.

74. List the temperatures for the following foods…

  1. Beef, Lamb and Veal
  2. Ground meats - 160
  3. Roast, Chops & Steaks:
  4. Medium Rare 145
  5. Medium Well 160
  6. Well Done 170
  1. Poultry - 165
  1. Pork:

All Cuts of Ground Meats:

  1. Medium 160
  2. Well done 170
  3. Fresh Ham 160
  4. Fully Cooked Ham 140
  1. Eggs:

Eggs and Eggs Dishes 160

  1. Leftovers (reheated) 165
  1. What are the storage times (days) for the following leftovers?

Cooked beef, pork and poultry 3-4 days

Sushi eat day purchased

Casseroles 3-4 days

Pizza & Cooked Egg Dishes 3-4 days

Sliced Deli Meats 3-5 days

Cooked Vegetables 3-4 days

Hard-Boiled Eggs 7 days

Cakes/Cheesecakes 7 days

Name the Following Kitchen Items

76. Jelly Roll

77. Cookie Sheet

78. Spring form pan

79. Wisk

80. Egg Separator

81. Garlic Press

82. Stock Pot

83. Dutch Oven

84. Double Boiler

85. Pastry Blender

86. Pizza Pan

87. Cooling rack

* Know the parts of a knife as well as the different types of knives.

88. The shape you hold your hand in when using proper slicing techniques is called the Bear Claw.

89. What type of steel will not rust? Stainless Steel.

90. What are the two types of steel used for knives? Carbon Steel & Stainless Steel

91. All knives have teeth.

92. Explain the proper way to wash a knife. Blade down, and by themselves in a sink that will not dull the knife.

93. Explain what HACCP stands for and what it is. Hazard Analysis Critical Control Point. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

94. Who created HACCP and for who? Pillsbury Corporation for NASA astronauts in space.

95. Explain the difference between acidity and alkalinity in foods.

Acidity: Foods with a pH below 7 are acidic

Alkalinity: Foods with a pH higher than 7 are alkaline

Neutral: a pH of 7

96. The lower the pH, higher the acidity.

97. The higher the pH the lower the acidity.

98. Explain the difference between aerobic and anaerobic.

Aerobic: Microorganisms that need air to grow.

Anaerobic: the absence of air (some microorganisms will grow without air).

HUM-FNW-3 Analyze factors affecting food choices and quality of diet.

  1. What does the USDA stand for?United States Department of Agriculture
  2. What is the USDA food and nutrition division responsible for?

-WIC – Woman Infant and Children

-SNAP – Supplemental Nutrition Assistance Program

-Food Security

-Child Nutrition Program –Foods Provided at School

-National Organic Program– regulations on organic farms/foods

-Farmers Markets

-Food Assistance

-Food Distribution

-Food Labeling & Packaging

-Food Recalls

-Food Safety

-Food Security

-Dietary Health

-Faith Based and Neighborhood Partnerships

  1. What does WIC stand for?Woman Infant and Children
  2. What does SNAP stand for?Supplemental Nutrition Assistance Program
  3. What is the FSIS? Food Safety and Inspection Service
  4. Who is in charge of the FSIS?USDA
  5. What does the FDA stand for?Food and Drug Administration
  6. What does the FDA regulate?

Foods

Human Prescription and Non-Prescription Drugs

Vaccines, Blood products and other biologics

Medical Devices

Electronic Devices (those that produce radiation)

Cosmetics

Veterinary products

Tobacco

  1. What does GRAS stand for?Generally Recognized as Safe
  2. What does a GRAS product mean?The FDA has designated that a chemical or substance added to food is considered to be safe by experts and is exempt from FFDCA rules.
  3. Explain the Delany Clause?An amendment in 1958 to the Food, Drug and Cosmetic Act of 1938 stating that pesticides should be regulated in processed foods when those foods have a higher concentration of pesticides than the raw food before processing.
  4. Define Psychological factors of food choices – How your thoughts and feelings affect your behavior.
  5. How do odors affect your food choices?They are a key part of flavor, trigger more memories than any other sense, can trigger good and bad memories and even cause you to like and dislike foods.
  6. How can emotions affect eating habits?Most people eat partly because they enjoy eating, some people eat more and some people eat less when they are sad which can cause then to be underweight and overweight.
  7. List Physical factors that affect your food choices. Substances from foods can help to build and repair tissue in our body.
  8. What are the two basic physical needs food meet?Food meets two basic needs: eases hunger and it can affect the overall state of your health.
  9. Define Agriculture.Use of knowledge and skills to tend soil, grow crops, and raise livestock.
  10. Define Environment.Refers to the interrelated factors as air, water, soil, mineral resources, plants and animals that ultimately affect the survival of life on earth.
  11. Define Sustainability- practices that are productive and profitable while still caring for the environment.
  12. What is the basic economic concept?Supply and Demand – consumers are willing to pay for a product and producers are willing to provide it.
  13. List reasons why low income families might not be able to afford healthy foods.In some countries people may not have enough food to feed themselves but have rare commodity items (coffee, sugar & cacoa bean)and so the land is used to grow these items instead of needed food for the area. The money then goes to wealthy landowners.The poor farmers who raise the crops don’t have enough money to get themselves out of poverty.
  1. How does food supply affect your food choices?

-In regions of the world foods choices are limited due to their location