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Presentation on theme: "You will be given 10 seconds after each question before the slides advance to the answer page. To advance to next slide, press the space bar."— Presentation transcript:

1 You will be given 10 seconds after each question before the slides advance to the answer page. To advance to next slide, press the space bar.

2  Name one hard cheese

3  Cheddar  Colby  Colby Jack  Swiss  Provolone

4  Name one semisoft cheese

5  Blue (bleu)  Gorgonzola  Roquefort  Stilton  Brick  Monterey Jack  Muenster  Port du Salut  Mozzarella

6  Name one soft cheese

7  Brie  Camembert  Limburger  Bel Paese  Cottage Cheese  Cream Cheese  Ricotta

8  What is a blend of one or more natural cheeses that have been processed using heat to inactivate bacteria and enzymes called?

9  Process Cheese

10  What type of cheese is made from skim milk and cheese cultures?

11  Fat-Free

12  What temperature should cheese be refrigerated at?

13  35 to 40 degrees

14  What is a creamy, custard like cultured milk product made by fermenting whole, low-fat or skim milk with a bacterial cultured called?

15  Yogurt

16  What is made from a pasteurized mixture of milk, cream, sugar, stabilizers, flavorings and sometimes eggs called?

17  Ice Cream

18  Name on dry heat method.

19  Roasting  Broiling  Grilling  Pan-frying  Stir-frying

20  Which cooking method is recommended for larger cuts of beef, veal, lamb and pork?

21  Roasting

22  This cooking method is suitable for tender steaks and chops; kabobs; pork ribs; sliced ham; bacon; ground meat patties or meatballs.

23  Broiling

24  What is another of broiling called?

25  Grilling

26  Where should you insert a thermometer to check the temperature of the meat?

27  In the thickest portion of the cut, but is not resting in fat or against the bone

28  Name one characteristics of a good quality fresh finfish.

29  Flesh is firm  Odor is fresh and mild  Gills are bright red or pink and free from slime  Skin is shiny

30  Name on characteristic of a good quality fresh shellfish.

31  Odor is mild  Flesh is firm

32  Name one characteristic of a good quality for frozen fish.

33  Solidly frozen  Flesh has not discoloration  Little or no odor  Wrapping is intact and is of moisture- vapor-proof material  No ice crystals

34  How long do you cook fish?

35  10 minutes per inch of thickness

36  What is a function of fluoride in the body?

37  Makes teeth resistant to decay; Moderate levels in bone may reduce osteoporosis

38  Name one product that you would use beaten egg whites.

39  Puffy omelets  Soufflés  Chiffon Cakes

40  The volume of beaten egg whites can increase by

41  6 to 8 times

42  What cannot be overbeaten as whites can be?

43  Egg Yolks

44  How long should you beat whole eggs or egg yolks?

45  3 – 5 minutes

46  Microwave cooking is not recommended for what egg products?

47  Soufflés and Puffy omelets

48  When should you use refrigerated hard- cooked unpeeled eggs?

49  Within a week

50  How do you thaw frozen eggs?

51  Thaw under running cold water or overnight in the refrigerator.

52  Name one type of apple that are best for eating raw, in salads or fruit cups.

53  Delicious  Gala  Golden Delicious  Jonathan Macintosh  Spartans  Stayman  Winesap

54  Name one type of apple that is excellent for pies and sauces

55  Granny Smith  Gravenstein  Grimes Golden  Newton  Jonathan

56  Name one type of apple that holds its shape well in baking.

57  Northern Spy  Rhode Island Greening  Rome Beauty  Winesap  York Imperial

58  Name one thing you should look for when purchasing apples.

59  Firm, well-colored fruit

60  Name on thing you should look for when purchasing apricots.

61  Uniform, golden-orange color

62  What should you look for when purchasing avocados for immediate use.

63  Slightly soft that yield to gentle pressure on the skin.

64  What should you look for when purchasing avocados for use in a few days.

65  Firm fruits that do not yield to the squeeze test.

66  What should you look for when purchasing bananas?

67  Firm, bright in appearance and free from bruises

68  Name two things you are looking for when purchasing blueberries.

69  Dark blue color with a silvery bloom which is a natural, protective waxy coating  Plump  Uniform  Dry and free from stems or leaves

70  Name one characteristic of a ripe cantaloupe.

71  Yellowish cast to the rind  Pleasant cantaloupe odor when held to the nose  Yield slightly to light thumb pressure on the blossom end of the melon

72  What is the most important indication of good flavor and maturity in sweet cherries?

73  A very dark color.

74  What should you look for when purchasing cranberries?

75  Plump, firm berries with a lustrous color

76  What should you look for when purchasing grapefruit for eating?

77  Firm, well-shaped fruit  Heavy for their size

78  What type of skin on grapefruit produces the most juice?

79  Thin-skinned

80  What should you look for when purchasing grapes?

81  Well-colored plump grapes that are firmly attached to the stem.

82  Name one thing you should look for when purchasing a honeydew.

83  Soft, velvety feel  Slightly softening at the blossom end  Faint pleasant fruit aroma  Yellowish white to cream rind color

84  How do you know that a kiwifruit is ripe?

85  When it yields to gentle pressure

86  What should you look for when purchasing oranges?

87  Firm and heavy oranges with fresh, bright looking skin that is reasonably smooth

88  Name one thing you should look for when purchasing peaches.

89  Fairly firm  Peachy fragrance

90  Name one thing you should look for when purchasing a Bartlett pear.

91  Pale yellow to rich yellow color

92  Name one thing you should look for when purchasing strawberries.

93  Full red color  Bright luster  Firm flesh  Cap stem still attached

94  Name one thing you should look for when purchasing cut melons.

95  Firm  Juicy flesh with good red color  Free of white streaks  Seeds which are dark brown or black

96  Name one crucifers

97  Bok Choy  Broccoli  Brussels sprouts  Cabbage  Cauliflower  Kale  Mustard greens  Turnips

98  How many quarts are in a gallon?

99 44

100  How many cups are in a pint?

101 22

102  How many pints are in a quart?

103 22

104  How many teaspoons are in a tablespoon?

105 33

106  How many tables spoons are in a cup?

107  16

108  What is it called to cut mean, fruit or vegetables into long, thin strips?

109  Julienne

110  What type of water is about a temperature of 95 degrees?

111  Lukewarm

112  What is a Hot Spanish or Mexican sausage called?

113  Chorizo

114  What are very thin pancakes called?

115  Crepes

116  What is a mixture of fat and flower used to thicken soups, sauces and gravies called?

117  Roux

118  What is an appetizer composed of vinegared rice topped with raw fish or wrapped in layer seaweed called?

119  Sushi

120  What is it called when you order off a menu and each dish is prices separately?

121  A la Carte

122  What is a mild German sausage, usually light gray in color called?

123  Bratwurst

124  What are well-cleaned small intestines of hogs, cut into pieces and boiled, and then friend and seasoned called?

125  Chitterlings or chittlins

126  What is a flat bread with a pocket inside that may be stuffed with mean and/or salad called?

127  Pita

128  What product is made from fruit juice called?

129  Jelly

130  What product is made from crushed or ground fruit called?

131  Jam

132  What is a smooth, less sweet preserve made from fruit pulp run through a sieve and cooked slowly called?

133  Raw Pack

134  What is it called when you heat fruits in syrup, water or steam or in extracted juice before packing?

135  Hot pack

136  Name two methods of packing vegetables into jars.

137  Raw pack and Hot pack

138  What are the two types of canning called?

139  Water Bath and pressure

140  What is a substance that inhibits the chemical reaction that causes oxidation called?

141  Antioxidant

142  What is process of preserving food by using acid and salt to inhibit microbial growth?

143  Pickling

144  What is it called when the temperature at which a fat begins to smoke and emit irritating vapors?

145  Smoke point

146  What is the ideal temperature for a pantry?

147  50 to 70 degrees

148  What are two of the storage conditions for a pantry?

149  Cool, dry, dark

150  To keep foods from deterioration in the pantry, what type of container should they be stored in?

151  Metal  Plastic or  Glass

152  What is the effect of overloading a refrigerator?

153  Reduces the inside temperature

154  At what temperature should a refrigerator temperature be maintained at or below?

155  40 degree F

156  What food items should be stored in the coolest part of the refrigerator?

157  Most perishable items, including meats, poultry, fish, eggs and dairy products.

158  How do you maintain the quality of refrigerated foods?

159  Store them in airtight wraps or containers.

160  What does storing foods in airtight wraps or containers do for refrigerated foods?

161  This prevents foods from drying out, and odors or flavors from transferring from one food to another.

162  How should raw meats, poultry and fish be stored in the refrigerator?

163  Wrap them securly so that jices do not drip onto and contaminate other foods. It’s also a good idea to set them on a plate or other container.

164  At what temperature should a freezer temperature be maintained at or below?

165  At what temperature should a refrigerator temperature be maintained at or below?

166  0 degree F

167  What type of thermometer should be used to monitor a freezer?

168  Appliance thermometer

169  What is the best way to thaw frozen foods?

170  It’s best to thaw foods in the refrigerator.

171  When packaging items for the freezer in moisture and vapor proof wraps or containers, what types of packaging should be used?

172  Only use freezer-grade foil, plastic wrap or bags or freezer paper or freezer containers.

173  What causes freezer burn?

174  If packaging is torn or develops holes.

175  What are two things that freezer food should be labaled with?

176  The date, type of food and weight or number of servings

177  Partially thawed foods should only be refrozen if what are still present?

178  Ice Crystals

179  What is meant by the term “open dating”?

180  The food manufacturer uses a calendar date to help store manager know the length of time a food should be offered for sale.

181  What are two types of open dating?

182  Sell by or pull by date

183  This is the last day the food should be eaten. Except eggs, discard foods not consumed by this date.

184  Expiration date.

185  When should eggs be purchased?

186  Buy eggs before the expiration date and use them within 30 days

187  What is the date the food was packaged or processed? Consumers may be able to determine the age of the product by looking at this date.

188  Pack date

189  Leftovers should be frozen or refrigerated within how many hours of cooking it?

190 22

191  Leftovers should be frozen or refrigerated in a container that is no more than how many inches deep?

192 33

193  Leftovers should be covered and reheated to a temperature of at least what degree?

194  165 degrees.

195  Reheat soups, sauces, gravies and other “wet” foods to what type of boil?

196  A rolling boil


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