level 1 name: ___________________ q: what is this? a: colander q: what is this? a: spatula q: what...
TRANSCRIPT
LEVEL 1Name: ___________________
Q: What is this?
A: Colander
Q: What is this?
A: Spatula
Q: What is this?
A: Wire Wisk
Q: What is this?
A: Vegetable Peeler
Q: What is this?
A: Cutting Board
Q: What is this?
A: Pastry Blender
Q: What is this?
A: Ladle
Q: What is this?
A: Rubber Spatula
Q: What is this?
A: Chef’s Knife
Q: What is this?
A: Turner
Q: What is this?
A: Slotted Spoon
Q: What is this?
A: Strainer
Q: What is this?
A: Tongs
Q: What is this?
A: Dry Measuring Cups
Q: What is this?
A: Rolling Pin
Q: What is this?
A: Wooden Mixing Spoon
Q: What is this?
A: Measuring Spoons
Q: What is this?
A: Hot Pads
Q: What is this?
A: Saucepan
Q: What is this?
A: Liquid Measuring Cup
LEVEL 2Name: ___________________
Q: What is the TERM: To work sugar and fat together until the mixture is soft and fluffy.
A: Cream
Q: What is the TERM: To LIGHTLY sprinkle or coat with a powdered substance, often with crumbs or seasoning.
A: Flour
Q: What is the TERM: To coat food HEAVILY with flour, breadcrumbs or cornmeal.
A: Dredge
Q: What is the TERM: To cut into very small CUBES.
A: Dice
Q: What is the TERM: To cut or chop food as finely as possible.
A: Mince
Q: What is the TERM: To mix ingredients by gently turning one part over another.
A: Fold-In
Q: What is the TERM: To cut into small pieces.
A: Chop
Q: What is the TERM: To finely divide food in various sizes by rubbing it on surface with sharp projections.
A: Grate
Q: What is the TERM: To work dough to further mix the ingredients and develop the gluten.
A: Knead
Q: What is the TERM: To cut fat into flour with a pastry blender or two knives.
A: Cut-In
Q: What is the TERM: To remove or strip off the skin or rind of some fruits and vegetables.
A: Peel or Pare
Q: What is the TERM: To cook by the vapor produced when water is heated to the boiling point.
A: Steam
Q: What is the TERM: To beat rapidly to introduce air bubbles into food.
A: Whip
Q: What is the TERM: To brown or cook foods with a small amount of fat using low to medium heat.
A: Sauté
Q: What is the TERM: To cook just below the boiling point.
A: Simmer
Q: What drawer/cupboard are the measuring cups found in?
A: 8
Q: What drawer/cupboard are the pots and pans found in?
A: 4
Q: What drawer/cupboard are the hot pads found in?
A: 2
Q: What drawer/cupboard is the colander found in?
A: 7
Q: What drawer/cupboard is the cheese grater in?
A: 11
LEVEL 3Name: ___________________
Q: T. / Tbsp. / tbsp. is the abbreviation for:
A: Tablespoon
Q: t. / tsp. is the abbreviation for:
A: Teaspoon
Q: gal. is the abbreviation for:
A: Gallon
Q: qt. is the abbreviation for:
A: Quart
Q: pt. is the abbreviation for:
A: Pint
Q: C. is the abbreviation for:
A: Cup
Q: lb. / # is the abbreviation for:
A: Pound
Q: oz. is the abbreviation for:
A: Ounce
Q: pkg. is the abbreviation for:
A: Package
Q: min. is the abbreviation for:
A: Minute
Q: 1 Tbsp. = ______ tsp.
A: 3 tsp.
Q: 1 c. = _______ Tbsp.
A: 16 Tbsp.
Q: 1 gal. = ______ qt.
A: 4 qt.
Q: 1 stick of butter = ________ c.
A: 1/2 c.
Q: 1/8 c. = ______ Tbsp.
A: 2 Tbsp.
Q: 1 c. = ______ oz.
A: 8 oz.
Q: 3/4 c. = ______ Tbsp.
A: 12 Tbsp.
Q: 5 1/3 Tbsp. = ______ c.
A: 1/3 c.
Q: 1 qt. = ________ c.
A: 4 c.
Q: 1/3 c. = _______Tbsp.
A: 5 1/3 Tbsp.
LEVEL 4Name: ___________________
Q: This is the amount of time you should wash your hands.
A: 20 Seconds
Q: Which one is more SAFE: dull knives or sharp knives?
A: Sharp Knives
Q: Lift the lids off of hot, steam foods _____ from your face.
A: Away
Q: What is the first treatment for a steam burn?
A: Run It Under Cold Water
Q: What are the three ways to put out a GREASE fire?
A: 1. Smother with a Lid 2. Baking Soda 3. Fire Extinguisher
Q: What substance should you NEVER pour on a grease fire?
A: Water
Q: What is the first treatment for a bleeding cut?
A: Apply pressure to the wound and nearest pressure point
Q: What should you use when trying to reach items on a high self?
A: A Step Stool
Q: What should you do FIRST if someone is being shocked by an electrical appliance?
A: Turn off the main power source/flip the breaker
Q: What direction should all pan handles be facing on the stovetop?
A: Toward the back or center of the stove
Q: What would a mixture of chlorine bleach and ammonia create?
A: A Toxic, Deadly Gas
Q: What temperature should ground beef be cooked to?
A: 160°
Q: What is the Temperature Danger Zone?
A: Any temperature between 40° and 140°
Q: Finish the phrase: When in doubt, _____ ___ ______!
A: Throw It Out!
Q: What four things do bacteria need to grow?
A: 1. Time 2. Food 3. Moisture 4. Warmth
Q: The most common food source for E. coli is:
A: Undercooked Ground Beef
Q: The most common food source for salmonella is:
A: Raw Poultry and Eggs
Q: The most common food source for staph is:
A: Human Mucus From Sneezing and Coughing
Q: The most common food source for botulism is:
A: Improperly Canned Foods
Q: The most common food source for hepatitis is:
A: Feces/Poop Because of Improper Hand Washing
LEVEL 5Name: ___________________
Q: What are the THREE safest ways to thaw frozen foods?
A: 1. Microwave 2. Cold, Running Water 3. Fridge for 1-3 Days
Q: List THREE microwave safe materials.
A: 1. Paper 2. Plastic 3. Glass
Q: What material repels microwaves and should NEVER be placed in the microwave?
A: Metal
Q: What THREE things are microwaves attracted to?
A: 1. Water 2. Sugar 3. Fat
Q: Which type of container will cook more evenly: round or square?
A: Round
Q: Foods will not brown in the microwave because there is no _________.
A: Dry Heat
Q: Finish the phrase: Keep hot foods _______ and cold foods ______.
A: Keep Hot Foods Hot and Cold Foods Cold
Q: Why is Standing Time important?
A: It allows the food to finish cooking.
Q: Which would cook faster: a whole potato or thin potato slices?
A: This Potato Slices
Q: What part of the microwave will rotate food while it is cooking?
A: The Turntable
Q: Where should you stand when opening the oven door?
A: To The Side
Q: What is the FIRST thing you should wash when washing dishes?
A: Glasses or Cups
Q: 9 tsp. = _______ Tbsp.
A: 3 Tbsp.
Q: 1/2 c. = ______ Tbsp.
A: 8 Tbsp.
Q: One half of 2/3 c. = ______ c.
A: 1/3 c.
Q: One half of 1/2 c. = _______ c.
A: 1/4 c.
Q: 1 qt. = ______ pt.
A: 2 pt.
Q: 1/2 Tbsp. = _____ tsp.
A: 1 1/2 tsp.
Q: 2 c. = ______ Tbsp.
A: 32 Tbsp.
Q: What two cups do you use to measure 3/4 c.?
A: 1/2 c. and 1/4 c.
LEVEL 6Name: ___________________
Q: Fats that are LIQUID at room temperature are called:
A: Oils
Q: Fats that are SOLID at room temperature are called:
A: Fats
Q: How many calories per gram do fats provide?
A: Nine
Q: What are the FOUR Fat-Soluble Vitamins?
A: 1. K 2. A 3. D 4. E
Q: Which type of lipoprotein is the GOOD lipoprotein: LDL or HDL?
A: HLD
Q: What are the THREE types of fat?
A: 1. Saturated 2. Polyunsaturated 3. Monounsaturated
Q: Saturated fats are ______ in texture at room temperature.
A: Solid
Q: Unsaturated fats are ________ in texture at room temperature.
A: Liquid
Q: List one food high in cholesterol:
A: Egg yolks, liver, animal sources
Q: What is the best type of fat for you? (The “Number One” fat for you?)
A: Monounsaturated
Q: What effect does Saturated fat have on HDL and LDL Levels?
A: __Raises__ HDL Levels __Raises__ LDL Levels
Q: What effect does Polyunsaturated fat have on HDL and LDL Levels?
A: __Lowers__ HDL Levels __Lowers__ LDL Levels
Q: What effect does Monounsaturated fat have on HDL and LDL Levels?
A: __Raises__ HDL Levels __Lowers_ LDL Levels
Q: The process that turns a liquid fat into a solid fat by adding extra hydrogen atoms is called:
A: Hydrogenation
Q: Fat that is easily seen is called:
A: Visible Fat
Q: Fat that cannot be detected by the eye is called:
A: Invisible Fat
Q: True or False: Fat acts like a “cushion” to protect vital organs.
A: True
Q: True or False: Exercise is an excellent way to lower fat and cholesterol in the body.
A: True
Q: True or False: Fat will help your body build strong bones.
A: False
Q: True or False: One function of fat is to act as a reserve or emergency store of energy.
A: True
LEVEL 7Name: ___________________
Q: How many calories per gram do Carbohydrates provide?
A: 4
Q: What food group do we get most of our carbohydrates from?
A: Grains Group
Q: What is the main function of carbohydrates?
A: To Provide Energy
Q: What are the three types of Carbohydrates?
A: 1. Simple Sugars 2. Complex Starches 3. Fibers
Q: What is a better energy choice: simple sugars or complex starches?
A: Complex Starches
Q: Another name for Glucose is:
A: Blood Sugar
Q: Another name for Sucrose is:
A: Table Sugar
Q: How many grams of fiber should we get everyday?
A: 20-35 grams
Q: If a product claims that it is “Whole Wheat” that means it must use _______ parts of the wheat kernel.
A: All Three
Q: What type of rice has the MOST fiber in it?
A: Brown Rice
Q: The ratio for cooking rice is: 1 c. uncooked rice = _____ c. cooked rice.
A: 1: 3
Q: The ratio for cooking pasta is: 1 c. uncooked pasta = _______ c. cooked pasta.
A: 1:2
Q: Rice should be cooked with the lid _______.
A: On
Q: Pasta should be cooked with the lid _______.
A: Off
Q: True or False: Air is an ingredient.
A: True
Q: What ingredient does yeast feed on?
A: Sugar
Q: What ingredient controls the growth of yeast?
A: Salt
Q: Baking soda must have an _______ in order to react.
A: Acid
Q: What gas is produced to raise quick or yeast breads?
A: CO2
Q: What ingredient provides structure in yeast breads?
A: Flour
LEVEL 8Name: ___________________
Q: How many calories per gram do proteins provide?
A: 4
Q: What is the main function of proteins?
A: To Build and Repair Body Tissues
Q: What food group do we get most of our protein from?
A: The Meats and Beans Food Group
Q: What are the “building blocks” of protein?
A: Amino Acids
Q: How many essential amino acids are there?
A: Nine
Q: How many of the essential amino acids do Complete Proteins contain?
A: All Nine
Q: What is the only plant food that is a complete protein?
A: Tofu/Soy Beans
Q: Can you combine incomplete proteins to create a complete protein?
A: Yes
Q: Where should you store your eggs?
A: The Original Container
Q: What are the five functions of eggs?
A: 1. Binder 2. Thickener 3. Leavening Agent 4. Coating 5. Emulsifier
Q: How many cups of milk should we drink each day?
A: 3 cups
Q: Milk is fortified with what TWO vitamins?
A: 1. A 2. D
Q: What is the process in which milk is heat treated to kill harmful bacteria?
A: Pasteurization
Q: What is the process in which fat particles in milk have been broken down so that they will never join together again?
A: Homogenization
Q: Which has the most amount of fat: skim milk or whole milk?
A: Whole Milk
Q: You should cook milk products at a low heat to prevent them from ____________.
A: Scorching
Q: How many ounces of processed cheese equals a 1 c. serving of milk?
A: 2 oz.
Q: How many ounces of natural cheese equals a 1 c. serving of milk?
A: 1 1/2 oz.
Q: True or False: Combining beans and rice will give you a complete protein.
A: True
Q: True or False: Yogurt could be substituted for mayonnaise to reduce the amount of fat eaten.
A: True
LEVEL 9Name: ___________________
Q: How many calories per gram do Vitamins/ Minerals provide?
A: 0
Q: What is the main function of Vitamins/ Minerals?
A: To Regulate Body Functions
Q: What TWO Food Groups do we get most of our Vitamins and Minerals from?
A: 1. Fruits 2. Vegetables
Q: What two colors of fruits and vegetables do we need to eat more of?
A: Dark Green and Orange
Q: How much water should we drink everyday?
A: 8 cups (64 fl. oz.)
Q: What is the main function of an electrolyte?
A: To maintain fluid balance in the body
Q: What is the term used to describe getting “too much” of something?
A: Toxicity
Q: What is the term used to describe “not getting enough” of something?
A: Deficiency
Q: This is also called the “Sunshine” Vitamin:
A: Vitamin D
Q: Getting enough of this vitamin will help prevent Scurvy:
A: Vitamin C
Q: This vitamin will help prevent night blindness and poor eyesight.
A: Vitamin A
Q: This mineral helps to prevent osteoporosis.
A: Calcium
Q: This vitamin can help prevent neural tube defects like spina bifida.
A: Folate or Folic Acid
Q: This vitamin helps our blood clot normally.
A: Vitamin K
Q: Another name for ascorbic acid is:
A: Vitamin C
Q: Anemia may be prevented by getting enough of this mineral:
A: Iron
Q: What THREE thing destroy nutrients in fruits and vegetables?
A: 1. Air 2. Heat 3. Water
Q: Oxidation occurs when cut fruit is exposed to:
A: Air
Q: What is one major advantage of buying fruits in season?
A: They are cheaper or higher in quality
Q: What are the two BEST ways to preserve nutrients in fruits and vegetables during cooking?
A: 1. Microwaving 2. Steaming
LEVEL 10Name: ___________________
Q: What is the term for foods that contain high amounts of vitamins, minerals and other nutrients, but few calories?
A: Nutrient Dense
Q: The steps and the person climbing them represents WHAT on the Food Guide Pyramid?
A: Activity
Q: The narrowing of each food group band from bottom to top represents WHAT on the Food Guide Pyramid?
A: Moderation
Q: The different colors of the bands represents WHAT on the Food Guide Pyramid?
A: Variety
Q: The different widths of the food group bands represents WHAT on the Food Guide Pyramid?
A: Proportionality
Q: How many servings of water should we drink every day?
A: 8 cups (64 fl. oz.)
Q: What color is the Grains Food Group?
A: Orange
Q: What is the serving size from the Grains Food Group?
A: 6 oz.
Q: What color is the Vegetables Food Group?
A: Green
Q: What is the serving size from the Vegetables Food Group?
A: 2 1/2 c.
Q: What color is the Fruits Food Group?
A: Red
Q: What is the serving size from the Fruits Food Group?
A: 2 c.
Q: What color is the Fats and Oils Food Group?
A: Yellow
Q: What is the serving size from the Fats and Oils Food Group?
A: Use Sparingly
Q: What color is the Milk and Dairy Food Group?
A: Blue
Q: What is the serving size from the Milk and Dairy Food Group?
A: 3 c.
Q: What color is the Meat and Beans Food Group?
A: Purple
Q: What is the serving size from the Meats and Beans Food Group?
A: 5 1/2 oz.
Q: The term for the amount of calories left over after you’ve eating all that you need from all the food groups is called:
A: The Discretionary Calorie Allowance
Q: How many minutes of physical exercise should teens and adults get everyday?
A: At least 60 minutes