Mrs. Quinn’s Foods I Review

Questions are in order from 1.01- 6.03

  1. What is the difference between food sanitation and food safety?
  1. Name people who have higher risk of becoming sick from contaminated foods. (4)
  1. Name the most common foodborne illnesses and give an example of their sources. (4)

Campylobacter –

e-coli –

Norwalk-

Salmonella –

Hepatitis A –

Botulism –

  1. Name four key recommendations the USDA gives for food safety.
  1. What does FIFO mean?
  1. The temperature danger zone is:
  1. Give one prevention technique for each hazard:

Mrs. Quinn’s Foods I Review

  1. Cuts Burns
  2. Electrical issues
  3. Chemical poisoning
  4. Falls
  5. Choking
  6. Other

Mrs. Quinn’s Foods I Review

  1. Define cross contamination.
  1. Define dove tailing.
  1. Identify and describe parts of a recipe. (5 parts and optional)
  1. Identify the following types of equipment and describe what they do:
  2. Measuring –
  3. Cutting/mixing
  4. Cooking –
  5. What are the abbreviations for the following measurements:

Mrs. Quinn’s Foods I Review

  1. Ounce
  2. Tablespoon (2)
  3. Fluid ounce
  4. Cup
  5. Pound
  6. Gallon
  7. Pint
  8. Quart

Mrs. Quinn’s Foods I Review

  1. What are the equivalents to the following measurements (name as many as possible):

Mrs. Quinn’s Foods I Review

  1. 1 tablespoon -
  2. ¼ cup –
  3. 1 cup –
  4. 1 quart
  5. 1 gallon
  6. 16 ounces

Mrs. Quinn’s Foods I Review

  1. How do you measure fat or lard that is not premeasured?
  1. Why is flour sometimes sifted? To add air –
  1. How do you measure brown sugar? –
  1. What do you use to measure milk?
  1. What do you use to measure baking soda or baking powder?
  2. Describe the following terms:

Mrs. Quinn’s Foods I Review

  1. Chop –
  2. Mince –
  3. Grate –
  4. Peel –
  5. Grease –
  6. Dust –
  7. Cube –
  8. Slice –

i. Drain –

Mrs. Quinn’s Foods I Review

  1. A mechanical process that prevents cream from rising to the surface of milk.
  1. Dairy products made from milk to which helpful bacteria have been added are ______dairy products.
  1. A cooked paste of flour and fat used to thicken classic white sauce is called a ______The ratio of flour to fat used in this is ______part flour to ______part fat.
  2. What type of heat is best used when preparing recipes with milk and cheese products in them? ______
  3. Which part of the egg contains the most nutrients?
  4. What foodborne illness is associated with eggs?
  5. What are the main nutrients found in eggs (name at least three)?
  6. How are eggs and dairy foods alike (name at least two)?
  7. How are eggs and dairy foods different (name at least two)
  8. Describe high quality quick breads.
  9. Why is it important to preheat oven when making breads?
  10. What are leavening agents? Name four things that are leavening agents.
  1. What does “kneading the dough” mean?
  1. What should you do if you use a dark pan when baking?
  1. What are the functions of liquid, flour, eggs, fats, baking soda, baking powder, and sugar when baking?
  1. Name two other types of quick bread.
  2. What type of leftovers could be used for casseroles or one-dish meals?
  1. What are the starches roles in casseroles?
  1. What is the difference between ripened and unripened cheese.
  1. You are measuring sour cream for a recipe. How do you measure it?
  1. Name the four classifications of tableware.
  1. Four most commonly used styles of meal service are:
  1. What are the most formal/least formal styles of meal service?
  1. Where and when are each style used?
  1. What should you do with your napkin at mealtime?
  1. If there are three forks on your place setting, which one do you use first?
  1. Draw (use shapes) to create a formal place setting.
  1. Name seven reasons why we eat food.
  1. Name the four categories of external influences on food choices. Give two examples of each.
  1. Why should you eat a variety of foods?
  1. Name how each influence affects food choices.

Mrs. Quinn’s Foods I Review

  1. Media -
  2. Individual –
  3. Environmental –
  1. Cultural –
  2. Economic
  3. Physiological-

Mrs. Quinn’s Foods I Review

  1. How much physical activity should each age group get?

Mrs. Quinn’s Foods I Review

  1. Children Reg.
  2. Teenagers
  3. Adults

Mrs. Quinn’s Foods I Review

  1. What are calories?
  1. What are the five sections of MyPlate?
  1. Why is physical activity important?
  1. Name the six nutrients and their functions.
  1. Name the food sources for each nutrient.
  1. What are the building blocks of proteins?
  1. A blood disorder caused by a lack of iron and red blood cells is called?
  1. Bad cholesterol has an abbreviation called?
  2. When a protein has all essential amino acids it is a ______protein.
  3. The unit used to measure the energy value of foods is called ______.
  4. Starches, such as breads, rice, cereal, pasta, corn, and dry beans are examples of ______.
  5. An old man with high blood pressure linked with high salt intake may have ______.
  6. These types of lipids, commonly called fat, are called ______.
  7. Good cholesterol has an abbreviation called ______.
  8. When a fatty acid contains all the hydrogen it can chemically hold, it is called ______fatty acids.
  9. When carbohydrates are fully broken down chemically, this blood sugar is called ______.
  10. A plant material that is eaten, but can not be digested by human enzymes are ______.
  11. These have been known to help heart disease. Blueberries are a good source of an ______.
  12. These vitamins are absorbed and stored in the fatty tissue of the body. ______.
  13. Lowering the risk of heart disease, this fatty acid is found in fish oil. Fish oil contains what vitamin / nutrient?
  14. When a plant protein lacks one or more essential amino acids it becomes an ______protein.
  15. Is the chemical process that turns vegetable oil into solids?
  16. Not getting the right nutrients or an inadequate diet is called ______.
  1. Sucrose, honey, molasses, and candy are examples of ______.