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Gourmet Foods – FINAL EXAM STUDY GUIDE NAME: ________________________
JUNE, 2013
INSTRUCTIONS: The Final Exam will be True/False, Multiple Choice and Fill in The Blank.
All test questions come directly from the Interactive Notebook. You should have all the answers.
You may double-check your answers on my teacher webpage, on the BWHS website.
They will be posted on Friday, 5/31/2013
-------------------------------------------------------------------------------------------------------------------------
True or False
1. F________ Most recipes are developed to use medium sized eggs.
2. T________ The taste of garlic changes when it is cooked.
3. F________Leave yeast dough uncovered while it is rising.
4. T________ You should always use dry potholders when moving hot items in the kitchen.
5. F________ Sharpened knives are more dangerous to use than dull knives.
6. F________ The process of kneading dough helps develop the sugars and ensures sweetness.
7. F________ Using the stand mixer, with the dough hook, is the best choice for mixing cookie
batter.
8. F________ The only way to knead dough is with your hands.
9. T________ A good recipe will list ingredients in the order in which they will be used.
10. T________ When choosing a recipe, you should consider whether you have all the ingredients
necessary before beginning cooking.
11. T________ Items that are most frequently purchased (such as milk) are placed in the back of
the store to make shoppers walk through the store, with the hope of tempting them to buy
more than they planned.
12. F________Very hot liquids are necessary to activate yeast.
13. T________ Men and teen boys can suffer from anorexia.
14. T________ An example of how laws have helped improve the safety of our food supply is the
use of food labels.
15. F________ If the yeast dough is ready for shaping, it will spring back when touched.
16. T________ Saturated fats come from animal foods.
17. T________ Belly fat is the most dangerous type of fat on your body and may indicate other
heart health risks.
ANSWER BANK ----Some words may be used more than once & some may not be used at all.
130 degrees
140 degrees
16
165 degrees
18
2
3
30 degrees
4
40 degrees
Animal foods
Anorexia
Bacteria
Baking Powder
Baking powder
Baking Soda
Baking soda
Bananas
Bar
Bread
Brownies
Brownies
Bulimia
Burns
c.
Calories
Carbohydrates
Carbon dioxide
Celiac’s Disease
Chicken
Cinnamon Rolls
Convenience Stores
cp.
Cuts
Damp paper towel
Depression
Dept. of Food Safety
Diabetes
Dishes
Drop
Eggs
Energy drinks
Everything in it’s place
Everything on the counter
F.D.A.
Falls
Farmers Markets
Fire Extingisher
Fires
Food Cooperatives
Food Poisoning
G.
gal.
Glassware
Gluten
Health Food Stores
Hydrogen
In the microwave
In the oven
In the refrigerator
Keokje
Ketchup
Kokie
Mold
Molded
Oatmeal
Oil
On the countertop
Open food packages
ouz.
Overeating
Oxygen
oz.
Pan fry in vegetable oil
pd.
Pizza Dough
Plant foods
pnd.
Popover Rolls
Pots & Pans
Pressed
Pretzels
qrt.
qt.
Quick breads
Recommended Daily Allowances
Recommended Dietary Allowances
Refrigerator
Rice
Rolled
Silverware
Specialty Stores
Supermarkets
Sweet
t.
T.
Tblsp.
Tbsp.
tsp.
U.S.D.A.
Under warm, running water
Unit price
Unit sale
Use butter when cooking
Use cooking spray when cooking
Vegetables
Warehouse Stores
Washcloth
Water
Yeast
Yeast breads
Use the word key to find the correct answers.
1. What are the proper ways to thaw frozen meat products? 1. Microwave 2. Refrigerator 3. Under
cold running water
2. Which Type of foods do saturated fats mostly come from? animals & animal products
3. What is the best choice to clean up broken glass in the kitchen? Damp disposable paper towel
4. What should be washed last in the sink? Greasy pot & pans
5. Name the proper ways to put out a grease fire?
1. Fire extinguisher 2. Baking soda 3. Put a lid on it to smother the fire
6. Gluten are(is) the elastic strands formed when flour and water are mixed.
7. The gas that is produced when a product, like bread, rises. Carbon dioxide
8. The minimum holding temperature to keep hot food safe is 140 ˚F.
9. The holding temperature to keep cold food safe is below_40 ˚F.
10. Which are common kitchen safety hazards (name 4)? Slips; falls; cuts; burns; and fires
11. What is the main cause most food borne illnesses? Bacteria in foods
12. Name the 6 categories of cookies.
1. Bar 2. Rolled 3. Refrigerator 4. Molded 5. Pressed 6. Dropped
13. What government agency(s) oversees the U.S.’s food supply?
U.S.D.A. & F.D.A
14. Give 2-3 examples of yeast breads.
1. Pizza dough 2. Loaf breads 3. Pretzels 4. Cinnamon rolls
15. Which of the following is a healthy way to cut fat content out of a recipe?
Use cooking spray instead of oil or butter; Substitute egg whites for whole eggs
16. What eating disorder is best described as an obsession for thinness with self-imposed starvation?
anorexia
17. How many teaspoons are in a tablespoon? 3
18. Which of the following is a place that salmonella is MOST commonly found? Chicken & eggs
19. Which food choices are good for someone trying to lower their cholesterol? Beans; oatmeal; egg
whites
20. How many tablespoons are in one cup? 16
21. The term “cookie” came the Dutch word keokje.
22. A unit of measure of energy in food is called _calorie.
23. R.D.A. stands for Recommended Dietary Allowances.
24. The eating disorder that is defined by severe calorie restriction is called anorexia
25. Abbreviations for
A. Tbsp. OR T. Tablespoon,
B. Tsp. OR t. Teaspoon,
C. C. = Cup,
D. gal. = Gallon,
E. oz. = Ounces,
F. qt. = Quart,
G. pd. = Pound
26. Which type of store is the best choice when a consumer wishes to purchase a large quantity of a
product? Wholesale or bulk
27. Which type of store is the best choice when a consumer wishes to purchase items quickly, but
does not need a large variety to select from? convenience store
28. Baked products that use baking powder to rise are called quick breads
29. Give 3 examples of leavening agents in baking.
Baking powder; baking soda; eggs; and yeast
30. What is the disease called when a person is allergic to gluten? Celiac’s Disease
31. What is the literal interpretation of “mise en place”? Everything in it’s place
32. What is it called when tags show prices per ounces or price per piece? Unit pricing
33. Eating too much sugar has been linked to _depression. (Pg.46)
34. Which of the following only contains naturally occurring sugar? (pg 46)
Use your notebooks to answer the study guide questions.
35. Can yeast bread dough be refrigerated overnight and baked the following day? (pg 56)
YES________________________
36. What ways can you prevent cross contamination?
Wash your hands often, use different utensils for raw and cooked food, sanitize work space
after working with raw meats, wear a clean apron, cover foods in refrigerators
37. What can make a muffin go flat?
1. Adding too much lemon juice or baking powder.
2. Not adding enough flour.
3. Adding sugar twice to the recipe.
4. Over mixing the batter.
5. Forgetting to “preheat” the oven.
6. Opening the oven door too soon & letting the hot air out.
38. What are the warning signs of bulimia nervosa?
Close to normal weight; binge & purge, lack of control over binging, over-cencern with body
weight
39. What life factors influences our food choices?
Name 10: Family, Friends, Availability of food, cost, taste, religion, culture, appearance
40. What is the proper way to measure brown sugar?
Dry measure cups – Scoop, pack, level
41. Which is the best type of measuring utensil to measure 2 C of peanut butter?
Dry measure cups
42. Which is the best type of measuring utensil to measure 2/3 C of bread crumbs?
_ Dry measure cups _
43. Can you define the different types of vegetarianism?
� Lacto-Ovo Vegetarian: does not eat meat, fish or fowl. Eats dairy and egg products. Most popular.
� Ovo Vegetarian: does not eat meat, fish, fowl or dairy products. Eats egg products.
� Lacto Vegetarian: does not eat meat, fish, fowl or eggs. Eats dairy products.
� Vegan: does not eat any animal products including meat, fish, fowl, eggs, dairy, honey, etc. Most
vegans do not use any animal products such as silk, leather, wool, etc. as well.
44. What foods are a good source
Tofu, beans, nuts
45. What are the functions of the ingredients in baking? (Flour, Sugar, Eggs, Baking Powder, Baking
Soda, Eggs, Milk, Water, Salt)
46. What are the qualities of a well
Has ingredient list with amounts listed in order of use.
preparation and cooking times. Listed temperature and methods of cooking.
47. What will a good chef do when practicing “mise en place”.
_Lots of answers; Ex. Gather
beginning, etc.
48. What is dovetailing? (pg 30)
Fitting different tasks together smoothly when working in the kitchen
49. What is meant by “dredging”? (pg 30)
___________________________________________________________________
50. Can you name 2 different names for sugar?
Lots of answers – fructose,
51. Name 5 physical effects of anorexia?
_damage to heart; bone density loss, brittle nails, hair loss, damaged kidney functions &
in notes
52. What is the danger zone temperature of food? (pg9)
_40 degrees to 140 degrees
does not eat meat, fish, fowl or eggs. Eats dairy products.
does not eat any animal products including meat, fish, fowl, eggs, dairy, honey, etc. Most
vegans do not use any animal products such as silk, leather, wool, etc. as well.
What foods are a good source of protein for vegetarians?
What are the functions of the ingredients in baking? (Flour, Sugar, Eggs, Baking Powder, Baking
Soda, Eggs, Milk, Water, Salt)
qualities of a well-written recipe?
Has ingredient list with amounts listed in order of use. Clear step by step instructions. Listed
preparation and cooking times. Listed temperature and methods of cooking.
od chef do when practicing “mise en place”.
ather all necessary ingredients before beginning, re
different tasks together smoothly when working in the kitchen
What is meant by “dredging”? (pg 30)
__________________________________________________________
Can you name 2 different names for sugar?
fructose, sucrose, dextrose, maltose, etc.
Name 5 physical effects of anorexia?
damage to heart; bone density loss, brittle nails, hair loss, damaged kidney functions &
What is the danger zone temperature of food? (pg9)
40 degrees to 140 degrees
does not eat any animal products including meat, fish, fowl, eggs, dairy, honey, etc. Most
What are the functions of the ingredients in baking? (Flour, Sugar, Eggs, Baking Powder, Baking
step by step instructions. Listed
preparation and cooking times. Listed temperature and methods of cooking.
all necessary ingredients before beginning, read the recipe before
__________________________________________________________
damage to heart; bone density loss, brittle nails, hair loss, damaged kidney functions & others
53. How can you keep dough from sticking to the rolling pin? (pg12)
Lightly cover it in flour or cornstarch
54. How were TV dinners invented?
Swanson company had too much leftover turkey meat from Thanksgiving dinners, so they had
to figure out how to keep it from going to waste.
DEFINE to terms & know the uses of the kitchen utensils:
Bake To cook by dry heat, either covered or uncovered in an oven.
Blend To mix two or more ingredients until they are completely and thoroughly mixed.
Brush A utensil used to apply egg washes on pastries, or sauces and glazes on meats.
Colander A utensil used for washing or draining vegetables, fruits, pastas, and other foods
Fold To mix two or more ingredients together with a gentle over and over motion to prevent
the loss of air.
Food Chopper A kitchen tool that makes quick work of chopping nuts and vegetables
Fry To cook in a small amount of hot fat.
Ladle A utensil used to serve soups and other liquids like sauces and gravy.
Masher A utensil used to smash foods, often potatoes
Peeler A utensil used to remove the skins or peels of fruits and vegetables
Sieve A utensil used to break up clumps and give more volume to dry ingredients
Simmer To cook in a liquid just below boiling point; bubbles rise slowly & break before
reaching the surface. -
Spatula A utensil used for scraping a bowl, spreading, or mixing
Spoon A utensil used to help evenly distribute heat through a dish by constantly moving it
around
Tongs A grasping utensil used to grab turn or move food while cooking
Can you draw & label the 2 sink
Can you label the parts of a chef’s knife?
Point Spine
Cutting
Edge
Tip
Can you draw & label the 2 sink dishwashing method?
Can you label the parts of a chef’s knife?
Handle
Bolster
Heel
Rivets
Draw a line from the disadvantage to the correct store then draw a line from the advantage to the
correct store. (pg 65 – from Food for Today Textbook)
Disadvantage Type of Store Advantage
Do not carry a full line of groceries Convenience Stores Fast Service and extended hours
Healthier foods may be more expensive Farmers Markets Offer a variety of customer services
Limited to specific items Food Cooperatives Personal attention and fast service
Often closed during cold-weather months Health Food Stores Prices are generally lower than supermarkets
Shoppers must bag their own groceries Specialty Stores Sells very fresh food
You may have to provide labor Supermarkets Your labor can reduce the prices you pay
You may find it difficult to buy just Warehouse Stores Great place to find healthful food that is otherwise
a few items in a hurry difficult to find
Can you identify the kitchen utensils and their uses? (See notes & Loudoun Vision Powerpoint on
Utensils.)
Spatula
Sifter
Whisk
Ladle Sieve Liquid Measuring
Cups