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With my plate

State Test Review. With my plate. Define each of the following terms:. 2. Describe how to measure the following ingredients:. 3. List what the following abbreviations stand for:. 4. Fill in the following equivalents:. What two measuring cups should you use to measure 3/4 c.?

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With my plate

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  1. State Test Review With my plate

  2. Define each of the following terms:

  3. 2. Describe how to measure the following ingredients:

  4. 3. List what the following abbreviations stand for:

  5. 4. Fill in the following equivalents:

  6. What two measuring cups should you use to measure 3/4 c.? • _____1/2 c. & 1/4 c.__ 6. If you are using a glass pan or a really dark pan, what should you do to the oven temperature? ________Lower the temperature by 25_______________ 7. What are the three ways you should put out a grease fire? 1._Cover with a lid_ 2. ____Baking Soda___ 3. ____Fire Extinguisher___ 8. What are three things you should NEVER put on a grease fire? 1. __Water_ 2. ____Sugar___ 3. ____Flour___ 9. How should you care for a first-degree burn? ______Place under cool running water_______________ 10. How should you care for a bleeding cut? _____Put pressure on the wound______________________

  7. 11. What should you do FIRST if someone is being shocked? ____Turn off the main power_____________________________ 12. What should you use when trying to reach items on a high shelf? _____A step stool_________________________________________ • What is the minimum amount of time you should wash your hands • before cooking? _____20 seconds________________________________________ 14. How should you lift the lid off of a pan that is full of hot, steamy food? ____Away from your face__________________________________ • When cooking on the stovetop, what direction should all of the pan • handles be facing? _____Toward the center or back____________________________ 16. Which one is safer: dull or sharp knives? _____Sharp knives____________________________________

  8. 17. When are three times you should wash your hands while cooking? 1. Before cooking__ 2. ___During Cooking____ 3. ____After Cooking___ 18. What would a mixture of chlorine bleach and ammonia create? ______A toxic and deadly gas__________________________________ • What temperature should ground meets, like ground beef, • be cooked to in order to be safe? ______At least 160____________________________ 20. List the most common food source for each of the food-borne illnesses below:

  9. 21. Finish the phrase: When in doubt, ____throw___ __it__ ___out_______! 22. Finish the phrase: Keep hot foods ____hot_ and cold foods __cold_____! 23. What is the temperature danger zone? Between ___41___ºF and _135_ºF. • List the 3 safest ways to thaw frozen meats. • 1. In the fridge for 2-3 days 2. Under cold running water 3. In the Microwave__ 25. What are the four things that bacteria need to grow? 1. ____Food____ 2. _____Moisture___ 3. ____Warmth___ 4. ___Time___ 26. What are three microwave safe materials? 1. ____Paper___________ 2. ____Plastic_________ 3. ____Glass____ 27. What are the three things that microwaves are attracted to? 1. ____Water___________ 2. _____Sugar_______ 3. _____Fat___ 28. Microwaves are repelled by: ____Metal_____

  10. 29. What is standing time? ___The time allowed for a product to sit after microwave cooking_ 30. Why is standing time so important? ____To allow the food to finish cooking and cool down to prevent burns_ • What type of dish would be the best for microwave cooking: • tall or shallow? Why? _____Shallow-It allows for more even and faster cooking_________ 32. Which food would cook faster: a whole potato, or thin potato slices? ____Thin potato slices_______________________________ 33. Why will foods NOT brown in the microwave? ­­­­___Because there is no dry heat to pull moisture away from the food

  11. 34. List the 6 basic nutrients, how many calories per gram they contain and the main function of each: *Remember, three nutrients provide energy, three of them do not.

  12. 35. How often are the Dietary Guidelines revised? ___Every 5 years___ 36. Complete the following guidelines: a. Balance ____calories______ to manage weight. b. Enjoy your food, but eat ____less____. c. Make half your grains _____whole________. d. Make half your plate _____fruits and vegetables_____. • What three colors of vegetables should be increased in the diet? • Red, Orange and Dark Green 38. Label each section of MyPlate on the right:

  13. 39. List the key consumer message for each food group on MyPlate:

  14. What does nutrient dense mean? • __foods that provide substantial amounts of vitamins and minerals and • relatively fewer calories__ • What are empty calories? ____foods that have solid fats and added • sugars add calories to food, but few or no nutrients. • The foods have more “empty calories” 42. An persons Caloric Needs is based upon what three things? 1. ___Age____ 2. ____Gender____ 3. ___Activity_____ 43. What are the three types of fat? 1. ____Saturated2. ___Polyunsaturated__ 3.Monounsaturated____ 44. Which one is MORE saturated: solid fats or liquid fats? ___Solid Fats__ 45. Which one is LESS saturated: solid fats or liquid fats? ____Liquid Fats__ 46. Which type of lipoprotein is better for you: HDL’s or LDL’s? ___HDL’s___ 47. How do SATURATED fats affect HDL and LDL levels? (Raise or Lower) HDL: ___Raises___ LDL: ___Raises___ • How do POLYUNSATURATED fats affect HDL and LDL levels? • (Raise or Lower) HDL: ___Lowers___ LDL: ___Lowers___ • How do MONOUNSATURATED fats affect HDL and LDL levels? • (Raise or Lower) HDL: ___Raises___ LDL: ___Lowers___ • Which of the three fats above is the BEST one to have in the diet? • ____Monounsaturated_____

  15. How much fiber does the average American need each day? • ____20-35 grams____ • What are the three types of carbohydrates? 1. __Sugars__________ 2. ___Starches________ 3. ____Fibers_____ 53. What type of carbohydrate is simple? ____Sugars___________ 54. What type of carbohydrate is complex? ___Starches____________ • Which type of carbohydrate (simple or complex) is the BEST energy source? • ___Complex_____ 56. What two types of leavening agent do quick breads use? 1. __Baking Soda_______ 2. ____Baking Powder__________ 57. What type of leavening agent does yeast bread use? ____Yeast__ 58. What gas is produced to raise yeast bread? ___CO2 (Carbon Dioxide)_ • What ingredient feeds yeast? ___Sugar______ • What ingredient controls yeast? ___Salt_____

  16. 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) • If I have 1 cup of uncooked rice, how much cooked rice would I end • up with? ____3 cups___ 63. Rice should be cooked with the lid: ____On___ (On or Off)? • If I have 1 cup of uncooked pasta, how much cooked pasta would • I end up with? ____2 cups___ 65. Pasta should be cooked with the lid: ____Off___ (On or Off)? 66. What type of rice has the most fiber? ________brown rice______

  17. 67. What are amino acids? ___The building blocks from which proteins are made__ 68. How many essential amino acids are there? ________nine_________________________ 69. What is a complete protein? a protein containing all 9 essential amino acids-from an animal source_______ 70. What is an incomplete protein? __a protein that does NOT contain all 9 essential amino acids-from a plant source__________ 71. Is it possible to combine incomplete proteins to form a complete protein? ___Yes-(Rice and Beans)___________________

  18. 72. List the five functions of eggs and an example of a food product it would be used in: • 73. What happens to eggs and cheese if you overcook them? They become tough and rubbery • 74. Define: • 1. Pasteurization: heat treatment of milk/milk products to remove or kill harmful bacteria_____ • 2. Homogenization: the breakdown and distribution of fat particles so that milk will not separate

  19. 75. List the Vitamins according to their categories:

  20. 76. List the Minerals according to their categories:

  21. 77. What is the function of an electrolyte? __to maintain fluid balance in the body 78. What disease could you get if you are deficient in calcium? __Osteoporosis__ 79. What disease could you get if you are deficient in iron? ___Anemia_____ • What vitamin can you get from sunlight, as well as diary products? • Vitamin D 81. Which vitamins main function is to promote vision and protect against blindness? __Vitamin A___ 82. What is the main function of Vitamin C? __Heals wounds and helps body resist infection 83. What is another name for Vitamin C? ___Ascorbic Acid__________ 84. What disease could you get if you are deficient in Vitamin C? ____Scurvy_ 85. What vitamin will help prevent neural tube defects like spina bifida? ___Folate (Folic Acid)______ 86. What vitamin will help your blood clot normally? _____Vitamin K_______

  22. 87. List five ways to preserve nutrients when cooking fruits and vegetables? 1. __Cook in larger pieces__________________________________ 2. __Use small amounts of water____________________________ 3. __Cook only until fork tender___________________________ 4. __Cook Quickly_________________________________________ 5. __Save the water used to boil in____________________________ 88. What are the two best ways for cooking vegetables to preserve the most nutrients? 1. __Microwave_______________________________________ 2. __Steaming________________________________________ • How do you prevent oxidation in cut fruit?

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