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LEVEL 1 Name: ___________________ Q: What is this? A: Colander Q: What is this? A: Spatula Q: What is this? A: Wire Wisk Q: What is this? A: Vegetable.

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Presentation on theme: "LEVEL 1 Name: ___________________ Q: What is this? A: Colander Q: What is this? A: Spatula Q: What is this? A: Wire Wisk Q: What is this? A: Vegetable."— Presentation transcript:

1 LEVEL 1 Name: ___________________ Q: What is this? A: Colander Q: What is this? A: Spatula Q: What is this? A: Wire Wisk Q: What is this? A: Vegetable Peeler Q: What is this? A: Cutting Board Q: What is this? A: Pastry Blender Q: What is this? A: Ladle Q: What is this? A: Rubber Spatula Q: What is this? A: Chef’s Knife Q: What is this? A: Turner Q: What is this? A: Slotted Spoon Q: What is this? A: Strainer Q: What is this? A: Tongs Q: What is this? A: Dry Measuring Cups Q: What is this? A: Rolling Pin Q: What is this? A: Wooden Mixing Spoon Q: What is this? A: Measuring Spoons Q: What is this? A: Hot Pads Q: What is this? A: Saucepan Q: What is this? A: Liquid Measuring Cup

2 LEVEL 2 Name: ___________________ Q: What is the TERM: To work sugar and fat together until the mixture is soft and fluffy. A: Cream Q: What is the TERM: To LIGHTLY sprinkle or coat with a powdered substance, often with crumbs or seasoning. A: Flour Q: What is the TERM: To coat food HEAVILY with flour, breadcrumbs or cornmeal. A: Dredge Q: What is the TERM: To cut into very small CUBES. A: Dice Q: What is the TERM: To cut or chop food as finely as possible. A: Mince Q: What is the TERM: To mix ingredients by gently turning one part over another. A: Fold-In Q: What is the TERM: To cut into small pieces. A: Chop Q: What is the TERM: To finely divide food in various sizes by rubbing it on surface with sharp projections. A: Grate Q: What is the TERM: To work dough to further mix the ingredients and develop the gluten. A: Knead Q: What is the TERM: To cut fat into flour with a pastry blender or two knives. A: Cut-In Q: What is the TERM: To remove or strip off the skin or rind of some fruits and vegetables. A: Peel or Pare Q: What is the TERM: To cook by the vapor produced when water is heated to the boiling point. A: Steam Q: What is the TERM: To beat rapidly to introduce air bubbles into food. A: Whip Q: What is the TERM: To brown or cook foods with a small amount of fat using low to medium heat. A: Sauté Q: What is the TERM: To cook just below the boiling point. A: Simmer Q: What drawer/cupboard are the measuring cups found in? A: 8 Q: What drawer/cupboard are the pots and pans found in? A: 4 Q: What drawer/cupboard are the hot pads found in? A: 2 Q: What drawer/cupboard is the colander found in? A: 7 Q: What drawer/cupboard is the cheese grater in? A: 11

3 LEVEL 3 Name: ___________________ Q: T. / Tbsp. / tbsp. is the abbreviation for: A: Tablespoon Q: t. / tsp. is the abbreviation for: A: Teaspoon Q: gal. is the abbreviation for: A: Gallon Q: qt. is the abbreviation for: A: Quart Q: pt. is the abbreviation for: A: Pint Q: C. is the abbreviation for: A: Cup Q: lb. / # is the abbreviation for: A: Pound Q: oz. is the abbreviation for: A: Ounce Q: pkg. is the abbreviation for: A: Package Q: min. is the abbreviation for: A: Minute Q: 1 Tbsp. = ______ tsp. A: 3 tsp. Q: 1 c. = _______ Tbsp. A: 16 Tbsp. Q: 1 gal. = ______ qt. A: 4 qt. Q: 1 stick of butter = ________ c. A: 1/2 c. Q: 1/8 c. = ______ Tbsp. A: 2 Tbsp. Q: 1 c. = ______ oz. A: 8 oz. Q: 3/4 c. = ______ Tbsp. A: 12 Tbsp. Q: 5 1/3 Tbsp. = ______ c. A: 1/3 c. Q: 1 qt. = ________ c. A: 4 c. Q: 1/3 c. = _______Tbsp. A: 5 1/3 Tbsp.

4 LEVEL 4 Name: ___________________ Q: This is the amount of time you should wash your hands. A: 20 Seconds Q: Which one is more SAFE: dull knives or sharp knives? A: Sharp Knives Q: Lift the lids off of hot, steam foods _____ from your face. A: Away Q: What is the first treatment for a steam burn? A: Run It Under Cold Water Q: What are the three ways to put out a GREASE fire? A: 1. Smother with a Lid 2. Baking Soda 3. Fire Extinguisher Q: What substance should you NEVER pour on a grease fire? A: Water Q: What is the first treatment for a bleeding cut? A: Apply pressure to the wound and nearest pressure point Q: What should you use when trying to reach items on a high self? A: A Step Stool Q: What should you do FIRST if someone is being shocked by an electrical appliance? A: Turn off the main power source/flip the breaker Q: What direction should all pan handles be facing on the stovetop? A: Toward the back or center of the stove Q: What would a mixture of chlorine bleach and ammonia create? A: A Toxic, Deadly Gas Q: What temperature should ground beef be cooked to? A: 160° Q: What is the Temperature Danger Zone? A: Any temperature between 40° and 140° Q: Finish the phrase: When in doubt, _____ ___ ______! A: Throw It Out! Q: What four things do bacteria need to grow? A: 1. Time 2. Food 3. Moisture 4. Warmth Q: The most common food source for E. coli is: A: Undercooked Ground Beef Q: The most common food source for salmonella is: A: Raw Poultry and Eggs Q: The most common food source for staph is: A: Human Mucus From Sneezing and Coughing Q: The most common food source for botulism is: A: Improperly Canned Foods Q: The most common food source for hepatitis is: A: Feces/Poop Because of Improper Hand Washing

5 LEVEL 5 Name: ___________________ Q: What are the THREE safest ways to thaw frozen foods? A: 1. Microwave 2. Cold, Running Water 3. Fridge for 1-3 Days Q: List THREE microwave safe materials. A: 1. Paper 2. Plastic 3. Glass Q: What material repels microwaves and should NEVER be placed in the microwave? A: Metal Q: What THREE things are microwaves attracted to? A: 1. Water 2. Sugar 3. Fat Q: Which type of container will cook more evenly: round or square? A: Round Q: Foods will not brown in the microwave because there is no _________. A: Dry Heat Q: Finish the phrase: Keep hot foods _______ and cold foods ______. A: Keep Hot Foods Hot and Cold Foods Cold Q: Why is Standing Time important? A: It allows the food to finish cooking. Q: Which would cook faster: a whole potato or thin potato slices? A: This Potato Slices Q: What part of the microwave will rotate food while it is cooking? A: The Turntable Q: Where should you stand when opening the oven door? A: To The Side Q: What is the FIRST thing you should wash when washing dishes? A: Glasses or Cups Q: 9 tsp. = _______ Tbsp. A: 3 Tbsp. Q: 1/2 c. = ______ Tbsp. A: 8 Tbsp. Q: One half of 2/3 c. = ______ c. A: 1/3 c. Q: One half of 1/2 c. = _______ c. A: 1/4 c. Q: 1 qt. = ______ pt. A: 2 pt. Q: 1/2 Tbsp. = _____ tsp. A: 1 1/2 tsp. Q: 2 c. = ______ Tbsp. A: 32 Tbsp. Q: What two cups do you use to measure 3/4 c.? A: 1/2 c. and 1/4 c.

6 LEVEL 6 Name: ___________________ Q: Fats that are LIQUID at room temperature are called: A: Oils Q: Fats that are SOLID at room temperature are called: A: Fats Q: How many calories per gram do fats provide? A: Nine Q: What are the FOUR Fat- Soluble Vitamins? A: 1. K 2. A 3. D 4. E Q: Which type of lipoprotein is the GOOD lipoprotein: LDL or HDL? A: HLD Q: What are the THREE types of fat? A: 1. Saturated 2. Polyunsaturated 3. Monounsaturated Q: Saturated fats are ______ in texture at room temperature. A: Solid Q: Unsaturated fats are ________ in texture at room temperature. A: Liquid Q: List one food high in cholesterol: A: Egg yolks, liver, animal sources Q: What is the best type of fat for you? (The “Number One” fat for you?) A: Monounsaturated Q: What effect does Saturated fat have on HDL and LDL Levels? A: __Raises__ HDL Levels __Raises__ LDL Levels Q: What effect does Polyunsaturated fat have on HDL and LDL Levels? A: __Lowers__ HDL Levels __Lowers__ LDL Levels Q: What effect does Monounsaturated fat have on HDL and LDL Levels? A: __Raises__ HDL Levels __Lowers_ LDL Levels Q: The process that turns a liquid fat into a solid fat by adding extra hydrogen atoms is called: A: Hydrogenation Q: Fat that is easily seen is called: A: Visible Fat Q: Fat that cannot be detected by the eye is called: A: Invisible Fat Q: True or False: Fat acts like a “cushion” to protect vital organs. A: True Q: True or False: Exercise is an excellent way to lower fat and cholesterol in the body. A: True Q: True or False: Fat will help your body build strong bones. A: False Q: True or False: One function of fat is to act as a reserve or emergency store of energy. A: True

7 LEVEL 7 Name: ___________________ Q: How many calories per gram do Carbohydrates provide? A: 4 Q: What food group do we get most of our carbohydrates from? A: Grains Group Q: What is the main function of carbohydrates? A: To Provide Energy Q: What are the three types of Carbohydrates? A: 1. Simple Sugars 2. Complex Starches 3. Fibers Q: What is a better energy choice: simple sugars or complex starches? A: Complex Starches Q: Another name for Glucose is: A: Blood Sugar Q: Another name for Sucrose is: A: Table Sugar Q: How many grams of fiber should we get everyday? A: grams Q: If a product claims that it is “Whole Wheat” that means it must use _______ parts of the wheat kernel. A: All Three Q: What type of rice has the MOST fiber in it? A: Brown Rice Q: The ratio for cooking rice is: 1 c. uncooked rice = _____ c. cooked rice. A: 1: 3 Q: The ratio for cooking pasta is: 1 c. uncooked pasta = _______ c. cooked pasta. A: 1:2 Q: Rice should be cooked with the lid _______. A: On Q: Pasta should be cooked with the lid _______. A: Off Q: True or False: Air is an ingredient. A: True Q: What ingredient does yeast feed on? A: Sugar Q: What ingredient controls the growth of yeast? A: Salt Q: Baking soda must have an _______ in order to react. A: Acid Q: What gas is produced to raise quick or yeast breads? A: CO2 Q: What ingredient provides structure in yeast breads? A: Flour

8 LEVEL 8 Name: ___________________ Q: How many calories per gram do proteins provide? A: 4 Q: What is the main function of proteins? A: To Build and Repair Body Tissues Q: What food group do we get most of our protein from? A: The Meats and Beans Food Group Q: What are the “building blocks” of protein? A: Amino Acids Q: How many essential amino acids are there? A: Nine Q: How many of the essential amino acids do Complete Proteins contain? A: All Nine Q: What is the only plant food that is a complete protein? A: Tofu/Soy Beans Q: Can you combine incomplete proteins to create a complete protein? A: Yes Q: Where should you store your eggs? A: The Original Container Q: What are the five functions of eggs? A: 1. Binder 2. Thickener 3. Leavening Agent 4. Coating 5. Emulsifier Q: How many cups of milk should we drink each day? A: 3 cups Q: Milk is fortified with what TWO vitamins? A: 1. A 2. D Q: What is the process in which milk is heat treated to kill harmful bacteria? A: Pasteurization Q: What is the process in which fat particles in milk have been broken down so that they will never join together again? A: Homogenization Q: Which has the most amount of fat: skim milk or whole milk? A: Whole Milk Q: You should cook milk products at a low heat to prevent them from ____________. A: Scorching Q: How many ounces of processed cheese equals a 1 c. serving of milk? A: 2 oz. Q: How many ounces of natural cheese equals a 1 c. serving of milk? A: 1 1/2 oz. Q: True or False: Combining beans and rice will give you a complete protein. A: True Q: True or False: Yogurt could be substituted for mayonnaise to reduce the amount of fat eaten. A: True

9 LEVEL 9 Name: ___________________ Q: How many calories per gram do Vitamins/ Minerals provide? A: 0 Q: What is the main function of Vitamins/ Minerals? A: To Regulate Body Functions Q: What TWO Food Groups do we get most of our Vitamins and Minerals from? A: 1. Fruits 2. Vegetables Q: What two colors of fruits and vegetables do we need to eat more of? A: Dark Green and Orange Q: How much water should we drink everyday? A: 8 cups (64 fl. oz.) Q: What is the main function of an electrolyte? A: To maintain fluid balance in the body Q: What is the term used to describe getting “too much” of something? A: Toxicity Q: What is the term used to describe “not getting enough” of something? A: Deficiency Q: This is also called the “Sunshine” Vitamin: A: Vitamin D Q: Getting enough of this vitamin will help prevent Scurvy: A: Vitamin C Q: This vitamin will help prevent night blindness and poor eyesight. A: Vitamin A Q: This mineral helps to prevent osteoporosis. A: Calcium Q: This vitamin can help prevent neural tube defects like spina bifida. A: Folate or Folic Acid Q: This vitamin helps our blood clot normally. A: Vitamin K Q: Another name for ascorbic acid is: A: Vitamin C Q: Anemia may be prevented by getting enough of this mineral: A: Iron Q: What THREE thing destroy nutrients in fruits and vegetables? A: 1. Air 2. Heat 3. Water Q: Oxidation occurs when cut fruit is exposed to: A: Air Q: What is one major advantage of buying fruits in season? A: They are cheaper or higher in quality Q: What are the two BEST ways to preserve nutrients in fruits and vegetables during cooking? A: 1. Microwaving 2. Steaming

10 LEVEL 10 Name: ___________________ Q: What is the term for foods that contain high amounts of vitamins, minerals and other nutrients, but few calories? A: Nutrient Dense Q: The steps and the person climbing them represents WHAT on the Food Guide Pyramid? A: Activity Q: The narrowing of each food group band from bottom to top represents WHAT on the Food Guide Pyramid? A: Moderation Q: The different colors of the bands represents WHAT on the Food Guide Pyramid? A: Variety Q: The different widths of the food group bands represents WHAT on the Food Guide Pyramid? A: Proportionality Q: How many servings of water should we drink every day? A: 8 cups (64 fl. oz.) Q: What color is the Grains Food Group? A: Orange Q: What is the serving size from the Grains Food Group? A: 6 oz. Q: What color is the Vegetables Food Group? A: Green Q: What is the serving size from the Vegetables Food Group? A: 2 1/2 c. Q: What color is the Fruits Food Group? A: Red Q: What is the serving size from the Fruits Food Group? A: 2 c. Q: What color is the Fats and Oils Food Group? A: Yellow Q: What is the serving size from the Fats and Oils Food Group? A: Use Sparingly Q: What color is the Milk and Dairy Food Group? A: Blue Q: What is the serving size from the Milk and Dairy Food Group? A: 3 c. Q: What color is the Meat and Beans Food Group? A: Purple Q: What is the serving size from the Meats and Beans Food Group? A: 5 1/2 oz. Q: The term for the amount of calories left over after you’ve eating all that you need from all the food groups is called: A: The Discretionary Calorie Allowance Q: How many minutes of physical exercise should teens and adults get everyday? A: At least 60 minutes


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