Food and Nutrition I State Test Review
- Define each of the following terms:
To cut into small pieces.
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.
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.
To work a dough by pressing and folding until it becomes elastic and smooth.
To cut food into the smallest possible pieces.
To remove or strip off the skin or rind of some fruits or vegetables.
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.
To cook by the vapor produced when water is heated to the boiling point.
To beat rapidly to incorporate air and to increase volume.
2. Describe how to measure the following ingredients:
Flour:Sifted Flour:
Sugar:
Brown Sugar:
Oil/Milk/Water:
Margarine:
Eggs:
Shortening:
(Both Methods) / 1.
2.
3. List what the following abbreviations stand for:
T. or Tbsp. = / oz. = / c. =t. or tsp. = / qt. = / lb. or # =
min. = / pt. = / doz. =
hr. = / gal. = / pkg. =
4. Fill in the following equivalents:
1 Tbsp. = ______tsp. / 1 pt. = ______c. / 1 qt. = ______c.1/4 c. = ______Tbsp. / 1 qt. = ______pt. / 1 gal. = ______c.
1 c. = ______Tbsp. / 1 gal. = ______qt. / 1/2 Tbsp. = ______tsp.
1 c. = ______fl. oz. / 3/4 c. = ______Tbsp. / 1/2 c. = ______Tbs.
1/3 c. = ______Tbsp. / 1 cube butter = ______c.
5. What two measuring cups should you use to measure 3/4 c.? ______
6. If you are using a glass pan or a really dark pan, what should you do to the oven temperature?
______
7. What are the three ways you should put out a grease fire?
1. ______2. ______3. ______
8. What are three things you shouldNEVER put on a grease fire?
1. ______2. ______3. ______
9. How should you care for a first-degree burn?
______
10. How should you care for a bleeding cut?
______
11. What should you do FIRST if someone is being shocked?
______
12. What should you use when trying to reach items on a high shelf?
______
13. What is the minimum amount of time you should wash your hands before cooking?
______
14. How should you lift the lid off of a pan that is full of hot, steamy food?
______
15. When cooking on the stovetop, what direction should all of the pan handles be facing?
______
16. Which one is safer: dull or sharp knives?
______
17. When are three times you should wash your hands while cooking?
1. ______2. ______3. ______
18. What would a mixture of chlorine bleach and ammonia create?
______
19. What temperature should ground meets, like ground beef, be cooked to in order to be safe?
______
20. List the most common food source for each of the food-borne illnesses below:
E. ColiSalmonella
Staph
Hepatitis
Botulism
21. Finish the phrase: When in doubt, ______!
22. Finish the phrase: Keep hot foods ______and cold foods ______!
23. What is the temperature danger zone? Between ______ºF and ______ºF.
24. List the 3 safest ways to thaw frozen meats.
1. ______2. ______3. ______
25. What are the fourthings that bacteria need to grow?
1. ______2. ______3. ______4. ______
26. What are three microwave safe materials?
1. ______2. ______3. ______
27. What are the three things that microwaves are attracted to?
1. ______2. ______3. ______
28. Microwaves are repelled by: ______
29. What is standing time?
______
30. Why is standing time so important?
______
31. What type of dish would be the best for microwave cooking: tall or shallow? Why?
______
32. Which food would cook faster: a whole potato, or thin potato slices?
______
33. Why will foods NOT brown in the microwave?
______
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*Remember, three nutrients provide energy, three of them do not.
35. How often are the Dietary Guidelines revised? ______
36. Complete the following guidelines:
a. Balance ______to manage weight.
b. Enjoy your food, but eat ______.
c. Make half your grains ______.
d. Make half your plate ______.
37. What three colors of vegetables should be increased in the diet?______
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 MessageFruits
Vegetables
Protein
Grains
Dairy
40. What does nutrient dense mean? ______
______
41. What are empty calories? ______
______
42. An persons Caloric Needs is based upon what three things?
1. ______2. ______3. ______
43. What are the three types of fat?
1. ______2. ______3. ______
44. Which one is MORE saturated: solid fats or liquid fats? ______
45. Which one is LESS saturated: solid fats or liquid fats? ______
46. Which type of lipoprotein is better for you: HDL’s or LDL’s? ______
47. How do SATURATED fats affect HDL and LDL levels? (Raise or Lower)
HDL: ______LDL: ______
48. How do POLYUNSATURATED fats affect HDL and LDL levels? (Raise or Lower)
HDL: ______LDL: ______
49. How do MONOUNSATURATED fats affect HDL and LDL levels? (Raise or Lower)
HDL: ______LDL: ______
50. Which of the three fats above is the BEST one to have in the diet? ______
51. How much fiber does the average American need each day? ______
52. What are the three types of carbohydrates?
1. ______2. ______3. ______
53. What type of carbohydrate is simple? ______
54. What type of carbohydrate is complex? ______
55. Which type of carbohydrate (simple or complex) is the BEST energy source? ______
56. What two types of leavening agent do quick breads use?
1. ______2. ______
57. What type of leavening agent does yeast bread use? ______
58. What gas is produced to raise yeast bread? ______
59. What ingredientfeeds yeast? ______What ingredientcontrols yeast? ______
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? ______
63. Rice should be cooked with the lid: ______(On or Off)?
64. If I have 1 cup of uncooked pasta, how much cooked pasta would I end up with? ______
65. Pasta should be cooked with the lid: ______(On or Off)?
66. What type of rice has the most fiber? ______
67. What are amino acids? ______
68. How many essential amino acids are there? ______
69. What is a complete protein? ______
______
70. What is an incomplete protein? ______
______
71. Is it possible to combine incomplete proteins to form a complete protein? ______
______
72. List the five functions of eggs and an example of a food product it would be used in:
Function / Food Example73. What happens to eggs and cheese if you overcook them? ______
74. Define:
1. Pasteurization: ______
2. Homogenization: ______
75. List the Vitamins according to their categories:
Fat-Soluble Vitamins / Water-Soluble Vitamins76. List the Minerals according to their categories:
Macro Minerals / Micro/Trace Minerals / Electrolytes77. What is the function of an electrolyte? ______
78. What disease could you get if you are deficient in calcium? ______
79. What disease could you get if you are deficient in iron? ______
80. What vitamin can you get from sunlight, as well as diary products? ______
81. Which vitamins main function is to promote vision and protect against blindness? ______
82. What is the main function of Vitamin C? ______
83. What is another name for Vitamin C? ______
84. What disease could you get if you are deficient in Vitamin C? ______
85. What vitamin will help prevent neural tube defects like spina bifida? ______
86. What vitamin will help your blood clot normally? ______
87. List five ways to preserve nutrients when cooking fruits and vegetables?
1. ______
2. ______
3. ______
4. ______
5. ______
88. What are the two best ways for cooking vegetables to preserve the most nutrients?
1. ______
2. ______