Culinary 1 Final Exam Study Guide 2022 PDF

Culinary 1 Final Exam Study Guide Introduction Unit 1. What is it called when one transfers bacteria or harmful substances from one thing to another? Cross contamination 2. What is the maximum time that potentially hazardous food items can remain in the 40...

Culinary 1 Final Exam Study Guide Introduction Unit 1. What is it called when one transfers bacteria or harmful substances from one thing to another? Cross contamination 2. What is the maximum time that potentially hazardous food items can remain in the 40 140 danger zone before being unsafe to eat? degrees 3. What should you NOT use when trying to put out a grease fire? Water 4. How can you safely taste food that you are cooking? use clean spoon each time 5. How long should you wash your hands? 20 seconds 6. Which knife has a blade that extends below the handle and is good for chopping? Chef's knife 7. What are some safety tips for using knives? Always use sharp so that it’ll not cause potential danger. Also, lay down knife so it doesn’t come intact with your ngers and is face away from you. Another tip would be to use claw motion with one hand while putting nger and thumb back of the handle. Using your free hand, wrap around the handle. 8. What ingredient should one never pack? Flour 9. Do you know how to read a recipe? Yes 10. How many teaspoons in a tablespoon? 3 teaspoons 11. How many cups in one stick of butter? 1/2cups 12. How is a teaspoon and tablespoon abbreviated? tsp and tbsp 13. What is the best shape to cook items in the microwave? Circle ring  14. What is standing time in terms of cooking? Allows water to finish cooking 15. What items should one never place in the microwave? some plastics metal Nutrition 16. What is the difference between a simple and complex carbohydrate? simple in winner to breakfast 17. What type of fat is a healthier option? complete unsaturated 18. What are the 5 categories of MyPlate? Protein VegetablesFruitGrainsDairyand Grains 19. Meats and beans would be an excellent source of what MyPlate group? Protein 20. What information would one find on a food label? serving 21. Why does one look at a food label? to know the addedingredient 22. How much of the plate should each category take up when referring to MyPlate? Ahalf 23. When you cook, what are strategies for retaining the greatest amount of nutrients? high Avoid 24. Why high heatdon'taddtoo much water would a person want to eat a variety of colors of fruits and vegetables? and fid variety of vitamins 25. What are some tips for selecting healthy grains, according to MyPlate? fiberin whole 26. Very similar Grint first howmen to the question above, what type of rice is the most nutritious? Brown rice Grains and Quick Breads 27. What is it called when nutrients lost during processing are replaced? Enrichment 28. Why should we choose whole grains? Healthier option 29. What is gluten? What ingredient does it come from? Protein and comes from bread 30. What ingredient makes a product more tender? Fot 31. What happens to rice and pasta when cooked? Hard to soft 32. Explain the difference between Pour, Drop and Soft dough. Penitence Partaker.tt henoghrolltshare 33. Explain the term “cut-in.” Mix cold fat into dry ingredients 34. What will happen if you overmix your muffin batter? denser http eronatunnel 35. What leavening agent uses an acid to work? Baking Soda Eggs and Dairy 36. What are eggs a good source of? Protein  37. What is the solid layer that forms on the surface of milk during heating? scum 38. If an egg is overcooked, what will the final product look like? eggsrubbery are tough 39. How is a scrambled egg made? Eggs with whites beaten together, stirred. Goldish color when done cooked. 40. What egg function was used when pudding was made? thickening 41. The function of an egg that incorporates air as used in meringue is? Leavening 42. What is the result from not stirring the milk constantly when cooking it? scorch Cookies and Fats in Baking 43. List the types of cookies we made in class. Cream cheese cutout cookies Hot Cocoa cookies 44. Which type of fat is the most preferred in baking and why? Butter