Budget-Friendly Cooking Quiz

66%

94%

41%

20 seconds

Food Poisoning

1 in 6

Broiling

Roasting

Pan-frying

Protein and major sources of iron, zinc, phosphorus, and various vitamins and minerals

Making tough cuts of meat more tender

Plant-based ingredients like plant protein from peas or soy from soybeans

Food, Acidity, Time, Temperature, Oxygen, and Moisture

41-140°F

In the refrigerator, cold water with water changes every 30 minutes, or in the microwave if cooking immediately

Using a thermometer

Personal hygiene and sanitary work methods

Dry measuring cups, liquid measuring cups, and measuring spoons

It comes from the French word 'salade,' meaning 'salted herb.'

Foundation, body, dressing, and garnish

Simple salads consist of greens and raw vegetables, while composed salads involve a particular arrangement of ingredients.

To mix cooked items with mayonnaise or vinaigrette, using up leftovers in a creative manner.

Vinaigrette, emulsion, and mayonnaise

Washing, drying, and cutting them into bite-size pieces before serving

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

Cobb Salad, Chef Salad, Caesar Salad, Egg Salad, Waldorf Salad, Salad Caprese

Mix salads close to service, lightly dress salads, use chilled plates, gloves or utensils, refrigerate dressings

Picking a recipe, considering family preferences and allergies, shopping for ingredients within budget

Taste test store vs name brands, comparison table of prices for store vs name brands, meal planning within budget

Buy in season, use coupons, purchase frozen or canned, choose store brands

False

True

True

True

True

False

False

False

False

False

False

False

False

False

True

False

True

True

True

False

True

True

False

False

True

True

True

True

True

True

21%

41%

MINIMUM 20 SECONDS

Food Poisoning

roughly 1 in 6 Americans (or 48 million people) gets sick

Poor personal hygiene

Roasting and pan-frying

Braising, simmering, steaming, and pressure cooking

Protein, iron, zinc, phosphorus, vitamins, and minerals

Ribeye steaks, pork chops, and lamb loin

Mechanical techniques like grinding, pounding, cutting, and using acid, salt, or enzymes

Plant-based ingredients like plant protein from peas or soy from soybeans

Cook from scratch, cook in large batches, freeze extra meals

Cobb Salad, Chef Salad, Caesar Salad, Egg Salad, Waldorf Salad, Salad Caprese

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

To keep the ingredients chilled and maintain freshness

$3.49 for 10oz, $4.99 for 12oz, $2.99 for 28oz can

Picking a recipe, considering family preferences and allergies, shopping for ingredients within budget

Food, Acidity, Time, Temperature, Oxygen, and Moisture

The temperature danger zone is 41-140°F, and food should not be left in this zone for more than 2 hours

Dry measuring cups, liquid measuring cups, and measuring spoons

Thawing food should be done in the refrigerator, cold water with water changes every 30 minutes, or in the microwave if cooking immediately

Using a thermometer to ensure food safety

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

A simple salad consists of greens and raw vegetables, such as lettuce, cucumbers, and tomatoes.

The word 'salad' originates from the French word 'salade,' meaning 'salted herb.'

According to the text, a salad is composed of foundation (base), body (main element), dressing, and garnish (adds texture and makes it visually appealing).

The text mentions different types of dressings including vinaigrette, emulsion, and mayonnaise, each serving different purposes and requiring specific techniques for preparation.

Common salad greens mentioned in the text include iceberg lettuce, romaine lettuce, spinach, arugula, watercress, and mesclun, each with distinct flavors and textures.

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.

Handwashing

66%

21%

MINIMUM 20 SECONDS

Commonly referred to as Food Poisoning

41%

dressing

dressing

mayonnaise

mesclun

bite-size

greens

braising

fats

acid

lamb

soy

climate

thawing

conditions

temperatures

conversions

marinating

hygiene

tips for saving money when cooking

meal planning

Fresh vs Frozen vs Canned comparison

tomatoes

video content

recipes in this unit

66% = After going to the bathroom 21% = After handling money 41% = Before handling food 20 seconds = Duration to kill off bacteria

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

Glassware = 1 Flatware (Silverware) = 2 Tableware = 3 Serving Dishes = 4

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

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

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

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

Protein = Meats and poultry Zinc = Meats and poultry Vitamin C = Not found in meats and poultry Iron = Meats and poultry

Grinding = Tenderizing method involving mechanical techniques Pounding = Tenderizing method involving mechanical techniques Acid = Tenderizing method involving chemical techniques Salt = Tenderizing method involving chemical techniques

Ribeye steaks = Tender cuts of meat Beef flanks = Tough cuts of meat Pork belly = Tough cuts of meat Lamb loin = Tender cuts of meat

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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