1. What is the function of Vitamin A? Good vision Clear skin

2. What is the function of Vitamin K?  Helps blood to clot

3. What is the function of Vitamin D?  Works with calcium to strengthen bones and teeth

4. What is the function of Vitamin C?  Helps prevent infection

5. What is a refined sugar?  Table sugar  Candy, cokes, cookies

6. What mineral has been linked to high blood pressure?  Sodium

7. What vitamin is important for pregnant women to receive in their diet?  Folic Acid

8. What is the Danger Zone?  The temperature range in which bacteria multiply the fastest

9. What temperature range is the danger zone?  40 to 140 degrees

10. What type of towels should be used to clean up kitchen surfaces?  Paper towels

11. When you are grilling hamburgers, what is one step you can take to avoid cross- contamination?  Clean the plate the raw hamburgers were on  Clean the utensils you used

12. How often should you throw out food that is not eaten?  Every other day  At the very least-ONCE A WEEK

13. What temperature should hot food be kept at?  140 degrees or over

14. What temperature should cold food be kept at?  40 degrees or lower

15. Where should raw meats, poultry, and seafood be stored in the refrigerator?  On the bottom shelf so juices will not leak

16. How can you take the internal temperature of a food?  Use a thermometer

17.  Sauces, soups and gravies should be brought to a rolling boil when reheating.

18. Where is the best place to defrost (thaw) food?  In the refrigerator

19.  If you need to thaw food quickly, it can be thawed in the microwave.

20. List three times when you should wash your hands  Before beginning work  After using the restroom  After handling raw meat  After touching your face/hair

21. How long should food set out at room temperature?  No more than 2 hours

22. What is a good way to cool large amounts of food/leftovers?  Break it into smaller batches/shallow containers  Put it on ice

23. How long should you wash your hands?  20-30 seconds

24. If you are going to thaw food in cold water, how often should the water be changed?  Every thirty minutes

25. Explain how cutting boards should be washed.  Hot, soapy water  Sanitize with a bleach/sanitizing solution

26. Describe how to measure oil  Use a liquid measuring cup  Pour in oil  Check at eye level

27. How do you properly measure brown sugar?  Use a dry measuring cup  Pack into the dry measuring cup  Level off

28. Describe how to measure sugar  Use a dry measuring cup  Scoop sugar into measuring cup  Level off with a straight edge

29. How many teaspoons are in one Tablespoon?  Three

30. How do you properly measure flour?  Use a dry measuring cup  Spoon flour into measuring cup  Level with a straight edge

31. How many Tablespoons are in one cup?  Sixteen (16)

32. Halve a recipe  Multiply by ½  Divide by 2  ½*1/2=1/4  2/2=1

33. Double a recipe  Multiple by 2 or 2/1  4 eggs*2=8 eggs  ½ c.*2/1=2/2=1 cup

34. How many cups are in one stick of margarine?  One stick=1/2 cup

35. How many cups are in one stick of Crisco shortening?  One stick=1 cup

36. Abbreviations  Cup=C  Ounce=oz.  Pound=lb. or #  Pint=pt.  Quart=qt.  Tablespoon=Tbsp. or T.  Teaspoon=tsp. or t.

37. Measurement Equivalents  3 Teaspoons=1Tablespoo n  16 Tablespoons=1 cup  4 cups=1 quart  2 cups=1 pint  2 pints=1 quart

38. What is a leavening agent?  Ingredients that make baked products rise

39. Quick breads use what leavening agents?  Baking soda and baking powder

40. What gas do leavening agents produce?  Carbon dioxide

41. What is a crystalline candy? Give examples.  Candies that contain fine sugar crystals. They taste smooth and creamy.  Fudge, fondant, divinity

42. What is a noncrystalline candy? Give examples  Candies that do not contain sugar crystals. They are chewy or brittle.  Caramels, peanut brittle, toffee, hard (glass) candy

43. What substances are used to interfere with crystal formation?  Interfering agents  Corn syrup  Milk  Cream  Butter

44. Proper Table Setting

45. Liquid Measuring Cup

46. Cooling Rack

47. Flat beater attachment for the mixer

48. Pastry Blenders

49. Silicon Loaf Pan

50. Candy-Vote for Six  Chocolate Cheese Fudge  Vanilla Fudge  Peanut Butter Fudge  Chocolate Fudge  Easy Pralines  Potato Candy  Hard Candy  Divinity  Peanut Brittle  Buckeyes (Peanut Butter Balls)

51. What is the function of flour?  Provides the body or structure to baked goods

52. What is the function of salt?  Salt enhances flavor of foods

53. What is the function of sugar?  Adds sweetness  Helps to brown foods

54. What is the function of oil?  Oil is a fat, it adds tenderness.