Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
112 Cards in this Set
- Front
- Back
MERINGUE
|
Fluffy mixture of beaten egg whites and sugar that may be soft or hard
|
|
PUDDING
|
Mixture of eggs, milk, sugar, and flavoring that is cooked until thickened
|
|
SOUFFLE
|
Fluffy baked dish made with a starch-thickened sauce. Must be served immediately
|
|
OMELET
|
A beaten egg mixture that is cooked without stirring and served folded in half
|
|
COAGULATES
|
An egg does this when it becomes firm
|
|
FRIED
|
When an egg is cooked in oil or other type of fat
|
|
MOST SHOPPERS BUY MEDIUM SIZED EGGS
|
False
|
|
CANDLING IS THE PROCESS OF CHECKING EGG QUALITY
|
True
|
|
THE COLOR OF AN EGG SHELL IS A SIGN OF QUALITY
|
False
|
|
EGGS OF ANY SIZE CAN BE GRADE AA
|
True
|
|
IT IS SAFE TO COOK EGGS IN THE SHELL IN A MICROWAVE
|
False
|
|
AFTER BEING COOKED OVER LOW OR MEDIUM HEAT, PLAIN OMELETS ARE BAKED IN AN OVEN
|
False
|
|
AN OIL AND VINEGAR DRESSING IS AN EXAMPLE OF:
|
An emulsion
|
|
WHAT DOES NOT ALLOW THE FORMATION OF EGG WHITE MERINGUE?
|
Fat
|
|
EGG WHITES THAT HAVE REACHED FULL VOLUME AND HAVE PEAKS THAT STAND STRAIGHT AT THE TIPS HAVE BEEN BEATEN TO THE:
|
Stiff peak stage
|
|
WHEN POACHING EGGS, ADDING A SMALL AMOUNT OF SALT OR ____ WILL CAUSE THE PROTEINS TO COAGULATE FASTER
|
Acid
|
|
THE BLENDING PROCESS USED TO GENTLY COMBINE MERINGUE WITH OTHER INGREDIENTS IS CALLED:
|
Folding
|
|
EGG _____ ARE DETERMINED BY WEIGHT
|
Size
|
|
DESCRIBE THE APPEARANCE OF A GRADE AA EGG
|
Grade AA eggs have thicker white and are used when appearance is important
|
|
NAME AND DEFINE 4 FUNCTIONS OF EGGS:
|
Binding agent, emulsifier, leavening agent, and thickener
|
|
THICKENING AGENT/THICKENER
|
pudding, custards
|
|
LEAVENING AGENT
|
Incorporates and makes products rise
(ex. Angel food cake, meringue) |
|
EMULSIFIER
|
Combines two ingredients
(ex. mayo, sauce) |
|
BINDER/BINDING AGENT
|
Color, fried foods
(ex. cutlets) |
|
BERIBERI
|
The deficiency of thiamine in the diet
|
|
WHOLE GRAIN
|
Describes a food that uses all three parts of the grain
|
|
AL DENTE
|
Pasta test for doneness
|
|
INSTANT RICE
|
Precooked & dehydrated. Cooks quickly and yield is doubled, as apposed to tripled
|
|
THIAMINE
|
Vitamin found in the germ of a grain kernel, also known as B1
|
|
GLUTEN
|
Protein found in wheat
|
|
FORTIFIED
|
Adding back nutrients to a product which were lost in processing
|
|
ENRICHMENT
|
When additional nutrients are added to a product
|
|
SIMPLE CARBOHYDRATES
|
Quick energy sources that does not supply any other nutrients or fibers
BAD FOODS! |
|
COMPLEX CARBOHYDRATES
|
Supply energy to the body along with nutrients and fiber
GOOD FOOD! |
|
ONE CUP OF UNCOOKED LONG GRAIN RICE YIELDS HOW MANY CUPS OF COOKED RICE?
|
3
|
|
WHAT ARE THE MAIN USES FOR GRAINS?
|
Cereals, flours, and pastas
|
|
BEFORE IT WAS COMMON TO EAT CORN AS A SIDE DISH, IT WAS THOUGHT TO ONLY BE USED AS _________
|
Animal feed
|
|
WHEAT HAS BEEN KNOWN THROUGHOUT HISTORY AS THE ______
|
Staff of Life
|
|
THOSE WITH CELIAC DISEASE ARE EXACTLY ALLERGIC TO WHAT?
|
Gluten
|
|
NAME SOME SYMPTOMS OF CELIAC DISEASE:
|
Diarrhea and constipation
|
|
NAME FOODS THAT A PERSON WITH CELIAC DISEASE CANNOT EAT:
|
pizza, mac & cheese, and cupcakes
|
|
NAME FOODS THAT A PERSON WITH CELIAC DISEASE CAN EAT:
|
meat, vegetables, and fruit
|
|
NAME THE SEVEN PRINCIPLES OF GRAIN:
|
rye, barley, wheat, oat, buckwheat, cornmeal, rice
|
|
WHAT MARKET DID ORVILLE REDENBACHER PIONEER?
|
Gourmet popping popcorn
|
|
CHILDREN ARE ESPECIALLY SUSCEPTIBLE TO FOOD BORNE ILLNESS
|
True
|
|
FOOD HAVING AN OFF-FLAVOR OR ODOR MAY BE A SIGN OF FOOD BORNE ILLNESS
|
True
|
|
UTENSILS USED FOR RAW FOOD SHOULD BE WASHED AND RINSED BEFORE USING THEM FOR COOKED FOOD
|
True
|
|
USING A KNIFE TO PRY OPEN CONTAINERS IS A SAFE KITCHEN PRACTICE
|
False
|
|
DULL KNIVES CAUSE MORE ACCIDENTS THAN SHARP ONES
|
True
|
|
BOTULISM IS ONE OF THE MOST DEADLY FORMS OF FOOD POISONING
|
True
|
|
SALMONELLA POISONING CAN OFTEN BE MISTAKEN FOR THE FLU, DUE TO SIMILAR SYMPTOMS
|
True
|
|
THE COOK'S PERSONAL HYGIENE, OR INDIVIDUAL CLEANLINESS, CONTRIBUTES TO THE SAFETY OF FOOD PREPARATION
|
True
|
|
FREEZING TEMPERATURES KILL ALL BACTERIA
|
False
|
|
USE DRY POTHOLDERS TO REMOVE PANS FROM THE OVEN
|
True
|
|
WASH AND STORE KNIVES SEPARATELY FROM OTHER UTENSILS
|
True
|
|
MIXING TWO OR MORE HOUSEHOLD CLEANING PRODUCTS TOGETHER MAY RELEASE POISONOUS GASES
|
True
|
|
IT IS OKAY TO HANDLE AN ELECTRICAL APPLIANCE WITH WET HANDS
|
False
|
|
NEVER USE A METAL OBJECT TO REMOVE FOOD FROM AN ELECTRICAL APPLIANCE WHILE IT IS STILL CONNECTED TO AN OUTLET
|
True
|
|
FOOD POISONING SYMPTOMS WILL BEGIN IMMEDIATELY AFTER EATING THE TAINTED FOOD
|
False
|
|
PARTIALLY COOKING FOOD WILL STOP THE GROWTH OF BACTERIA
|
False
|
|
IF GREASE CATCHES FIRE WHEN YOU ARE FRYING, THROW COLD WATER ON IT
|
False
|
|
MORE ACCIDENTS OCCUR INT HE KITCHEN THAN IN ANY OTHER ROOM OF THE HOUSE
|
True
|
|
IT IS BEST TO PICK UP BROKEN GLASS WITH YOUR BARE FINGERS SO YOU CAN EASILY GRASP THE GLASS
|
False
|
|
HOUSEHOLD CLEANSERS SHOULD BE STORED UNDER THE KITCHEN SINK
|
False
|
|
TO AVOID CROSS-CONTAMINATION WHEN CUTTING CHICKEN AND VEGETABLES, THE VEGETABLES SHOUD BE CUT FIRST, AND THEN RAW CHICKEN
|
False
|
|
UNPLUG APPLIANCES BY TUGGING ON THE CORD
|
False
|
|
BACTERIA WILL QUICKLY MULTIPLY WITHIN THIS TEMPERATURE RANGE
|
60-140 degrees
|
|
IT IS IMPORTANT TO _____ BEFORE HANDLING FOOD AND TO PREVENT TRANSFER OF GERMS
|
Wash hands
|
|
THESE ITEMS HAVE SMALL CREVICES THAT CAN HOLD BACTERIA AND MUST BE SANITIZED TO PREVENT BACTERIAL GROWTH
|
Forks and spoons
|
|
WHAT IS THE NAME OF THE BACTERIA FOUND IN IMPROPERLY CANNED FOODS?
|
Botulism
|
|
THIS APPLIANCE SHOULD ALWAYS BE KEPT AT 40 DEGREES F OR LESS
|
Refrigerator
|
|
HOW LONG SHOULD YOU SPEND WASHING YOUR HANDS TO RID THEM OF BACTERIA?
|
20 Seconds
|
|
PERISHABLES, PREPARED FOODS, AND LEFTOVERS SHOULD BE REFRIGERATED WITHIN THIS TIME PERIOD
|
2 Hours
|
|
WHAT IS THE FOOD BORNE ILLNESS FOUND IN POULTRY, EGGS, AND MILK?
|
Salmonella
|
|
WHAT SHOULD BE USED TO EXTINGUISH A GREASE FIRE?
|
Baking soda or salt
|
|
WHAT IS THE TEMPERATURE RANGE AT WHICH BACTERIA MAY LIVE BUT WILL NOT MULTIPLY?
|
0-40 degrees
|
|
WHICH OF THE ITEMS BELOW SHOULD BE USED TO REMOVE BAKING DISHES OR COOKIE SHEETS FROM THE OVEN?
|
Pot holders
|
|
WHICH BACTERIA CAN BE FOUND IN RAW OR UNCOOKED GROUND MEAT?
|
E.coli
|
|
WHAT IS ANOTHER NAME FOR THE TEMPERATURE RANGE IN WHICH BACTERIA MULTIPLIES RAPIDLY?
|
Danger zone
|
|
IF YOU CUT RAW VEGETABLES AND THEN RAW MEAT WITH THE SAME KNIFE, AND THE KNIFE IS NOT THOROUGHLY WASHED BETWEEN USES, FOOD BORNE ILLNESS MAY BE CAUSED BY ______
|
Cross contamination
|
|
IF A KNIFE STARTS TO FALL:
|
Get out of the way
|
|
FOOD MAY BE SAFELY THAWED USING ANY OF THE FOLLOWING METHODS
|
Thawing on the counter
|
|
SYMPTOMS OF LISTERIOSIS
|
Meningitis, septicemia, miscarriage
|
|
SYMPTOMS OF BOTULISM
|
Respiratory failure, dbl vision, paralysis
|
|
SYMPTOMS OF E.COLI
|
Colitis, hemolytic uremic syndrome
|
|
SYMPTOMS OF SALMON
|
Nausea, diarrhea, fever, fatigue
|
|
CURDS
|
Solid part of milk
|
|
AGING
|
Stored at a specific temperature to develop texture and flavor
|
|
UHT PROCESSED MILK
|
Ultra Heat Treated; Can be stored unrefrigerated for up to 3 months
|
|
RIPENED CHEESE
|
Process of further storage of cheese to develop flavor
|
|
PASTEURIZATION
|
When milk is heated to destroy bacteria
|
|
CULTURED BUTTERMILK
|
Has a thick, sour flavor as in yogurt
|
|
LACTOSE INTOLERANCE
|
A sensitivity to milk
|
|
EVAPORATED MILK
|
Sterilized, homogenized milk with some water removed
|
|
MILK ALLERGY
|
Immune adverse reaction to protein in cow's milk
|
|
UNRIPENED CHEESE
|
Ready for marketing as soon as whey is removed
|
|
FORTIFIED
|
When vitamins, such as A, D, & Calcium are added
|
|
YOU CAN USUALLY SAVE SOME MONEY BY BUYING LARGER AMOUNTS OF DAIRY PRODUCTS
|
True
|
|
CONDENSED MILK HAS A SWEETENER ADDED AND IS USED IN BAKING
|
True
|
|
MILK IS BEST 5-7 DAYS AFTER OPENING
|
True
|
|
THE LESS FAT MILK HAS, THE LESS OVERALL CALORIES IT CONTAINS
|
True
|
|
NAME CONCENTRATED MILK PRODUCTS:
|
2%, condensed, dried whole milk
|
|
GETTING ADEQUATE CALCIUM HAS A POSITIVE EFFECT ON OUR _____
|
Bones
|
|
THE GRADING SYSTEM IS BASED ON THE ____ OF THE FINISHED MILK PRODUCT, AND THE CONDITIONS UNDER WHICH THE MILK WAS PRODUCED
|
Bacterial Count
|
|
MILK AND CHEESE ARE BOTH ____ PRODUCTS
|
Dairy
|
|
WHAT IS NEEDED, IN CONTROLLED AMOUNTS TO MAKE RIPENED CHEESE?
|
Bacteria
|
|
WHICH FACTOR(S) AFFECT THE COST OF MILK PRODUCTS?
|
Form, fat content, size of the container
|
|
WHAT ARE NOT ADDED TO NONDAIRY PRODUCTS TO GIVE THEM BODY AND APPEARANCE OF DAIRY PRODUCTS?
|
Calcium
|
|
WHAT IS THE MOST ECONOMICAL WAY TO BUY CHEESE?
|
In larger pieces
|
|
FOR BEST QUALITY, HOW SHOULD CHEESE BE STORE?
|
Wrapped tightly
|
|
CALCIUM
|
A mineral that can be found in milk and milk products
|
|
OSTEOPOROSIS
|
A disease in which the bones get holes in them due to the deficiency of calcium
|