Budget-Friendly Cooking Quiz

<p>20 seconds</p> Signup and view all the answers

<p>Food Poisoning</p> Signup and view all the answers

<p>1 in 6</p> Signup and view all the answers

<p>Broiling</p> Signup and view all the answers

<p>Roasting</p> Signup and view all the answers

<p>Pan-frying</p> Signup and view all the answers

<p>Protein and major sources of iron, zinc, phosphorus, and various vitamins and minerals</p> Signup and view all the answers

<p>Making tough cuts of meat more tender</p> Signup and view all the answers

<p>Plant-based ingredients like plant protein from peas or soy from soybeans</p> Signup and view all the answers

<p>Food, Acidity, Time, Temperature, Oxygen, and Moisture</p> Signup and view all the answers

<p>41-140°F</p> Signup and view all the answers

<p>In the refrigerator, cold water with water changes every 30 minutes, or in the microwave if cooking immediately</p> Signup and view all the answers

<p>Using a thermometer</p> Signup and view all the answers

<p>Personal hygiene and sanitary work methods</p> Signup and view all the answers

<p>Dry measuring cups, liquid measuring cups, and measuring spoons</p> Signup and view all the answers

<p>It comes from the French word 'salade,' meaning 'salted herb.'</p> Signup and view all the answers

<p>Foundation, body, dressing, and garnish</p> Signup and view all the answers

<p>Simple salads consist of greens and raw vegetables, while composed salads involve a particular arrangement of ingredients.</p> Signup and view all the answers

<p>To mix cooked items with mayonnaise or vinaigrette, using up leftovers in a creative manner.</p> Signup and view all the answers

<p>Vinaigrette, emulsion, and mayonnaise</p> Signup and view all the answers

<p>Washing, drying, and cutting them into bite-size pieces before serving</p> Signup and view all the answers

<p>Cook from scratch, cook in large batches, freeze extra meals, use coupons, purchase frozen or canned instead of fresh, purchase store brands, plan meals ahead</p> Signup and view all the answers

<p>Cobb Salad, Chef Salad, Caesar Salad, Egg Salad, Waldorf Salad, Salad Caprese</p> Signup and view all the answers

<p>Mix salads close to service, lightly dress salads, use chilled plates, gloves or utensils, refrigerate dressings</p> Signup and view all the answers

<p>Picking a recipe, considering family preferences and allergies, shopping for ingredients within budget</p> Signup and view all the answers

<p>Taste test store vs name brands, comparison table of prices for store vs name brands, meal planning within budget</p> Signup and view all the answers

<p>Buy in season, use coupons, purchase frozen or canned, choose store brands</p> Signup and view all the answers

<p>False</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>False</p> Signup and view all the answers

<p>False</p> Signup and view all the answers

<p>False</p> Signup and view all the answers

<p>False</p> Signup and view all the answers

<p>False</p> Signup and view all the answers

<p>False</p> Signup and view all the answers

<p>False</p> Signup and view all the answers

<p>False</p> Signup and view all the answers

<p>False</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>False</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>False</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>False</p> Signup and view all the answers

<p>False</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>21%</p> Signup and view all the answers

<p>41%</p> Signup and view all the answers

<p>MINIMUM 20 SECONDS</p> Signup and view all the answers

<p>Food Poisoning</p> Signup and view all the answers

<p>roughly 1 in 6 Americans (or 48 million people) gets sick</p> Signup and view all the answers

<p>Poor personal hygiene</p> Signup and view all the answers

<p>Roasting and pan-frying</p> Signup and view all the answers

<p>Braising, simmering, steaming, and pressure cooking</p> Signup and view all the answers

<p>Protein, iron, zinc, phosphorus, vitamins, and minerals</p> Signup and view all the answers

<p>Ribeye steaks, pork chops, and lamb loin</p> Signup and view all the answers

<p>Mechanical techniques like grinding, pounding, cutting, and using acid, salt, or enzymes</p> Signup and view all the answers

<p>Plant-based ingredients like plant protein from peas or soy from soybeans</p> Signup and view all the answers

<p>Cook from scratch, cook in large batches, freeze extra meals</p> Signup and view all the answers

<p>Cobb Salad, Chef Salad, Caesar Salad, Egg Salad, Waldorf Salad, Salad Caprese</p> Signup and view all the answers

<p>Potato Salad, Asian Spinach Salad, Watergate Salad, Taco Salad, Italian Pasta Salad, Cheddar Broccoli Soup, Tomato Basil Soup, Cream of Potato Soup, Italian Wedding Soup</p> Signup and view all the answers

<p>To keep the ingredients chilled and maintain freshness</p> Signup and view all the answers

<p>$3.49 for 10oz, $4.99 for 12oz, $2.99 for 28oz can</p> Signup and view all the answers

<p>Picking a recipe, considering family preferences and allergies, shopping for ingredients within budget</p> Signup and view all the answers

<p>Food, Acidity, Time, Temperature, Oxygen, and Moisture</p> Signup and view all the answers

<p>The temperature danger zone is 41-140°F, and food should not be left in this zone for more than 2 hours</p> Signup and view all the answers

<p>Dry measuring cups, liquid measuring cups, and measuring spoons</p> Signup and view all the answers

<p>Thawing food should be done in the refrigerator, cold water with water changes every 30 minutes, or in the microwave if cooking immediately</p> Signup and view all the answers

<p>Using a thermometer to ensure food safety</p> Signup and view all the answers

<p>Different types of marinades include flavoring and tenderizing marinades. Marinating meat should be done in the refrigerator, and tenderizing marinades contain acidic ingredients or tenderizing enzymes</p> Signup and view all the answers

<p>A simple salad consists of greens and raw vegetables, such as lettuce, cucumbers, and tomatoes.</p> Signup and view all the answers

<p>The word 'salad' originates from the French word 'salade,' meaning 'salted herb.'</p> Signup and view all the answers

<p>According to the text, a salad is composed of foundation (base), body (main element), dressing, and garnish (adds texture and makes it visually appealing).</p> Signup and view all the answers

<p>The text mentions different types of dressings including vinaigrette, emulsion, and mayonnaise, each serving different purposes and requiring specific techniques for preparation.</p> Signup and view all the answers

<p>Common salad greens mentioned in the text include iceberg lettuce, romaine lettuce, spinach, arugula, watercress, and mesclun, each with distinct flavors and textures.</p> Signup and view all the answers

<p>Bound or marinated salads are made by mixing cooked items with mayonnaise or vinaigrette and provide a way to use up leftovers in a creative manner.</p> Signup and view all the answers

<p>Handwashing</p> Signup and view all the answers

<p>66%</p> Signup and view all the answers

<p>21%</p> Signup and view all the answers

<p>MINIMUM 20 SECONDS</p> Signup and view all the answers

<p>Commonly referred to as Food Poisoning</p> Signup and view all the answers

<p>41%</p> Signup and view all the answers

<p>dressing</p> Signup and view all the answers

<p>dressing</p> Signup and view all the answers

<p>mayonnaise</p> Signup and view all the answers

<p>mesclun</p> Signup and view all the answers

<p>bite-size</p> Signup and view all the answers

<p>greens</p> Signup and view all the answers

<p>braising</p> Signup and view all the answers

<p>fats</p> Signup and view all the answers

<p>acid</p> Signup and view all the answers

<p>lamb</p> Signup and view all the answers

<p>soy</p> Signup and view all the answers

<p>climate</p> Signup and view all the answers

<p>thawing</p> Signup and view all the answers

<p>conditions</p> Signup and view all the answers

<p>temperatures</p> Signup and view all the answers

<p>conversions</p> Signup and view all the answers

<p>marinating</p> Signup and view all the answers

<p>hygiene</p> Signup and view all the answers

<p>tips for saving money when cooking</p> Signup and view all the answers

<p>meal planning</p> Signup and view all the answers

<p>Fresh vs Frozen vs Canned comparison</p> Signup and view all the answers

<p>tomatoes</p> Signup and view all the answers

<p>video content</p> Signup and view all the answers

<p>recipes in this unit</p> Signup and view all the answers

<p>66% = After going to the bathroom 21% = After handling money 41% = Before handling food 20 seconds = Duration to kill off bacteria</p> Signup and view all the answers

<p>Prep - scrape off food = 1 Fill - get some clean, hot, soapy water = 2 Wash - scrub them, under the water = 3 Rinse - wash off all suds and residue = 4</p> Signup and view all the answers

<p>Glassware = 1 Flatware (Silverware) = 2 Tableware = 3 Serving Dishes = 4</p> Signup and view all the answers

<p>1 in 6 Americans (or 48 million people) gets sick = Number of people affected annually Poor personal hygiene plays a major role = Cause of foodborne illness outbreaks Food Poisoning = Commonly referred to as 3,000 die of foodborne diseases = Number of deaths annually</p> Signup and view all the answers

<p>Soap Clean paper towel = Needed for effective handwashing FAT-TOM = Related to bacteria thriving conditions Vegan or alternative meat products = Made from plant-based ingredients Composed salads = Specific arrangement of ingredients typically served as a side dish</p> Signup and view all the answers

<p>Raw greens, vegetables, and toppings served with dressing = Salad composition Always served separately from the salad ingredients = Salad dressing characteristic Potato Salad, Asian Spinach Salad, Watergate Salad, Taco Salad = Recipes included in this unit Foundation, body, dressing, and garnish = Components of a salad</p> Signup and view all the answers

<p>Roasting = Recommended for large cuts of meat like Rib Eye Roast Pan-frying = Involves cooking food using a moderate amount of fat Microwaving = Heats food using radiation to agitate water molecules Braising = Moist heat cooking method for less tender cuts of meat</p> Signup and view all the answers

<p>Protein = Meats and poultry Zinc = Meats and poultry Vitamin C = Not found in meats and poultry Iron = Meats and poultry</p> Signup and view all the answers

<p>Grinding = Tenderizing method involving mechanical techniques Pounding = Tenderizing method involving mechanical techniques Acid = Tenderizing method involving chemical techniques Salt = Tenderizing method involving chemical techniques</p> Signup and view all the answers

<p>Ribeye steaks = Tender cuts of meat Beef flanks = Tough cuts of meat Pork belly = Tough cuts of meat Lamb loin = Tender cuts of meat</p> Signup and view all the answers

<p>Peas = Plant-based ingredient used for alternative meat products Soybeans = Plant-based ingredient used for alternative meat products Beef = Not a plant-based ingredient for alternative meat products Chicken = Not a plant-based ingredient for alternative meat products</p> Signup and view all the answers

<p>Dry heat cooking = Heat transferred without extra moisture Moist heat cooking = Uses liquid or moisture to transfer heat to the food Grilling = Cooking food over radiant heat until browned on both sides Steaming = Moist heat cooking method for less tender cuts of meat</p> Signup and view all the answers

<p>Simple salads = Consist of greens and raw vegetables Composed salads = Involve a particular arrangement of ingredients and are usually served as the main course Bound/marinated salads = Made by mixing cooked items with mayonnaise or vinaigrette, providing a way to use up leftovers in a creative manner Fruit salads = Consist of fruits mixed with dressing or served with a dressing</p> Signup and view all the answers

<p>Foundation (base) = Provides the base on which the salad is built Body (main element) = The primary ingredient of the salad Dressing = Adds flavor and moisture to the salad Garnish = Adds texture and makes the salad visually appealing</p> Signup and view all the answers

<p>Vinaigrette = A mixture of oil, vinegar, and seasonings used to dress salads Emulsion = A stable mixture of two immiscible liquids, such as oil and vinegar Mayonnaise = A thick, creamy dressing made from oil, egg yolk, and vinegar or lemon juice</p> Signup and view all the answers

<p>Iceberg lettuce = Crisp and mild in flavor Romaine lettuce = Tall, crunchy leaves with a slightly bitter taste Spinach = Dark green leaves with a slightly bitter taste Arugula = Peppery and slightly bitter flavor</p> Signup and view all the answers

<p>Washing = Cleaning the greens to remove dirt and impurities Drying = Removing excess moisture to prevent a soggy salad Cutting = Preparing the greens into bite-size pieces for serving</p> Signup and view all the answers

<p>Interactive activities = Engage readers in discussions about different aspects of salads and dressings Structured and detailed presentation = Provides a comprehensive overview of the history, types, components, and preparation of salads Value of the text = Serves as a valuable resource for understanding and preparing various types of salads and dressings</p> Signup and view all the answers

<p>Cobb Salad = Includes bacon, avocado, tomato, hard-boiled eggs, chives, Roquefort cheese, and chicken breast Chef Salad = Contains iceberg and romaine lettuce, tomato, cucumber, red onion, hard-boiled eggs, and turkey or ham Caesar Salad = Made with romaine lettuce, croutons, Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and garlic Egg Salad = Consists of chopped hard-boiled eggs, mayonnaise, mustard, salt, and pepper</p> Signup and view all the answers

<p>Cook from scratch = Prepare meals using basic ingredients rather than pre-packaged or pre-prepared foods Use coupons = Redeem vouchers or codes to receive discounts on grocery purchases Freeze extra meals = Store additional portions of prepared dishes in the freezer for future consumption Purchase store brands = Buy products that are sold under the name of the store rather than well-known brands</p> Signup and view all the answers

<p>Potato Salad = Contains boiled potatoes, mayonnaise, mustard, vinegar, and various seasonings Asian Spinach Salad = Incorporates fresh spinach, sesame oil, soy sauce, and toasted sesame seeds Watergate Salad = Features pistachio pudding mix, crushed pineapple, whipped topping, and chopped nuts Taco Salad = Includes ground beef, lettuce, tomatoes, cheese, and tortilla chips</p> Signup and view all the answers

<p>Buy in season = Purchase fruits and vegetables that are currently being harvested and are at their peak freshness Purchase frozen or canned = Obtain food items that have been preserved through freezing or canning processes Choose store brands = Select products that are marketed under the name of the retail store rather than popular brands Use coupons = Redeem vouchers or codes to receive discounts on grocery purchases</p> Signup and view all the answers

<p>Goya Chick Peas = $0.99 for 15oz can, $1.49 for 29oz can, $0.79 for 7oz pouch Honey Nut Cheerios = $3.99 for 18oz box, $2.49 for 12.25oz box, $1.29 for 8.9oz box Skippy Peanut Butter = $3.99 for 40oz jar, $2.49 for 28oz jar, $1.29 for 15oz jar Lay’s Chips = $3.49 for 10oz bag, $1.99 for 7.75oz bag, $0.99 for 2.5oz bag</p> Signup and view all the answers

<p>Simmering = Cooking food gently in liquid at a low temperature, just below the boiling point Steaming = Preparing food by exposing it to steam, either over or in boiling water Roasting = Cooking food by surrounding it with dry heat in an oven or over an open flame Pan-frying = Cooking food in a moderate amount of fat in a skillet or frying pan</p> Signup and view all the answers

<p>Thawing food = Should be done in the refrigerator, cold water with water changes every 30 minutes, or in the microwave if cooking immediately Temperature danger zone for food = 41-140°F, and food should not be left in this zone for more than 2 hours Proper cooking temperatures = Should be reached using a thermometer to ensure food safety Cross-contamination prevention = Personal hygiene and sanitary work methods are crucial to prevent cross-contamination, which can occur from hand-to-food, equipment-to-food, and food-to-food</p> Signup and view all the answers

<p>Dry measuring cups = Used for specific ingredients and measurements Liquid measuring cups = Used for specific ingredients and measurements Measuring spoons = Used for specific ingredients and measurements Butter measuring = Can be measured using the measurements labeled on the butter label, and doubling or cutting a recipe requires adjusting the measurements accordingly</p> Signup and view all the answers

<p>Thawing food = Should be done in the refrigerator, cold water with water changes every 30 minutes, or in the microwave if cooking immediately Roasting = Recommended for small cuts of meat like Rib Eye Roast Broiling and grilling = Involve cooking food over radiant heat until browned on both sides Tenderizing marinades = Contain acidic ingredients or tenderizing enzymes, and should be used with less tender cuts of meat for a specific duration, always in the refrigerator</p> Signup and view all the answers

<p>Marinating meat = Requires different types of marinades, such as flavoring and tenderizing marinades, each used for different cuts of meat and with specific ingredients and marinating times Conversions = Such as tablespoons in a cup or half of a cup can be calculated using simple arithmetic and memorized measurements Measuring equipment = Include dry measuring cups, liquid measuring cups, and measuring spoons, each used for specific ingredients and measurements Tenderizing marinades = Contain acidic ingredients or tenderizing enzymes, and should be used with less tender cuts of meat for a specific duration, always in the refrigerator</p> Signup and view all the answers

<p>Microorganisms = Are living creatures seen only through a microscope, including viruses, bacteria, toxins, parasites, and fungi FAT-TOM = Conditions in which bacteria thrive, standing for Food, Acidity, Time, Temperature, Oxygen, and Moisture Personal hygiene and sanitary work methods = Crucial to prevent cross-contamination, which can occur from hand-to-food, equipment-to-food, and food-to-food Marinating meat = Requires different types of marinades, such as flavoring and tenderizing marinades, each used for different cuts of meat and with specific ingredients and marinating times</p> Signup and view all the answers

<p>Different types of measuring equipment = Include dry measuring cups, liquid measuring cups, and measuring spoons, each used for specific ingredients and measurements Conversions = Such as tablespoons in a cup or half of a cup can be calculated using simple arithmetic and memorized measurements Temperature danger zone for food = 41-140°F, and food should not be left in this zone for more than 2 hours Thawing food = Should be done in the refrigerator, cold water with water changes every 30 minutes, or in the microwave if cooking immediately</p> Signup and view all the answers