Name: ___________________
Foods 2
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
mix ingredients by gently
turning one part over
another.
A: Fold
Q: What is the TERM: To
remove or strip off the skin
or rind of some fruits and
vegetables.
A: Peel / Pare
Q: What side does a waiter
serve your food to you?
Right or Left?
A: Left
Q: Describe Julienne cut.
A: Long slender slices
(1/8” x 1/8” x 2 1/2” long)
Q: When cutting meat at a
meal what is the proper
procedure?
A: Cut and eat one bite at a
time
Q: What is the TERM: To
cook by the vapor produced
when water is heated to the
boiling point.
A: Steam
Q: Where does the roll
plate go? Above the knife
and spoon or the fork?
A: Fork
LEVEL 1
Q: What is used to
incorporate air into food by
beating rapidly?
A: Whisk
Q: What is the TERM: To
finely divide food in various
sizes by rubbing it on
surface with sharp
projections.
A: Grate
Q: The sudden increase of
dough volume in the first 10
minutes of baking.
A: Oven Spring
Q: Which way does the
blade on a knife point
towards? Plate or spoon?
A: Plate
Q: What is the TERM: To
cut into various uneven
pieces.
A: Chop
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
brown or cook foods with a
small amount of fat using
low to medium heat.
A: Sauté
Q: Where does your napkin
go if you are going to be
returning to the table?
A: On the Chair
Q: What is the TERM: To
cut or chop food as finely as
possible.
A: Mince
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
cook just below the boiling
point.
A: Simmer
Q: When should gloves be
used in food preparation?
A: WHEN HANDLING RAW
OR PROTEIN FOODS OR
WHEN HANDLING FOOD
THAT WON’T BE HEATED
BEFORE SERVING

Foods 2
Q: 1/4 cup = ______ Q: 1/2 cup = ______
Tablespoons? Tablespoons?
A: 4 Tablespoons A: 8 Tablespoons
Q: ______ ounces = 1 Q: It’s more accurate to use
pound? (choose one)
scale/measuring cups
A: 16 when preparing a recipe?
A: scale
Q: 1 Tbsp. = ______ tsp. Q: 1 c. = _______ Tbsp.
A: 3 A: 16
Q: 1 c. = ______ fluid oz. Q: 1 qt. = ________ c.
A: 8 A: 4
LEVEL 2
Q: ______ cups = 1
pint?
A: 2 cups
Q: What food bourne
illness is associated with
not washing hands after
using the bathroom (feces)?
A: Hepatitis A
Q: 1 gal. = ______ qt.
A: 4
Q: 5 1/3 Tbsp. = ______ c.
A: 1/3
Name: ___________________
Q: ______ Pints = 1
quart?
A: 2 pints
Q: Improperly canned
foods can cause this food
bourne illness?
A: Botulism
Q: 1 stick of butter =
________ c.
A: 1/2
Q: What two cups do you
use to measure 3/4 c.?
A: 1/2 and 1/4
Q: ______ fluid ounces
= 1 quart?
A: 32 ounces
Q: This food bourne illness
comes from fresh poultry
and raw eggs:
A: Salmonella
Q: 1/8 c. = ______ Tbsp.
A: 2
Q: What vegetables make
up a mirepoix?
A: Onions, carrots, & celery

Foods 2
Q: Where is the best place
to insert a meat
thermometer?
A:Thickest part of the meat,
away from bone and fat
Q: Explain FIFO.
FIRST IN, FIRST OUT
Q: This appliance is used
for chopping, mixing, or
pureeing foods; little to no
liquid required.
FOOD PROCESSOR
Q: This appliance is used to
blend or puree food in the
contain in which it is being
prepared. The motor is
above the blade.
IMMERSION BLENDER
LEVEL 3
Q: What is the temperature Q: What is the correct
danger zone? internal temperature for
cooking WHOLE meats,
such as seafood, pork, beef
veal, or lamb?
41-135
145 DEGREES
Q: Where in the refrigerator Q: What does “clean”
should meat be stored or mean?
thawed?
BOTTOM SHELF IN SEALD FREE OF VISIBLE DIRT
BAG OR CONTAINER
Q: What are the three Q: What are the three non-
energy providing nutrients? energy nutrients?
CARBS WATER
FAT VITAMINS
PROTEIN MINERALS
Q: Name 4 courses (or Q: True or False: Exercise
categories) of salads is an excellent way to lower
fat and cholesterol in the
Appetizer body.
Accompaniment
Main dish TRUE
Dessert
Name: ___________________
Q: What temperature Q: What is the appropriate
should leftovers be temperature for cold
reheated to? storage?
BELOW 40 DEGREEES
165 DEGREES
Q: What does “sanitize” Q: When creating a work
mean? plan, which task would be
done first?
A. Setting table
USE MOIST HEAT OR B. Sautéing chicken
CHEMICALS TO REMOVE C. Steaming veggies
PATHOGENTS D. Boiling pasta
Sautéing chicken
Q: After an intense Q: How many foods should
workout, how soon should be introduced to a child at a
you start refueling your time?
body?
ONE
15-60 MIN
Q: How many grams of fiber Q: What is a beverage that
are recommended daily? is great for refueling after a
work out or athletic event?
20-35
CHOCOLATE MILK
 Name: ___________________
Foods 2 LEVEL 4
Q: How many calories per Q: Name two foods that Q: What is the function of Q: What is the bone Q: What is the disease
gram do proteins provide? could provide protein in a liquid in bread? disease caused by lack of caused by lack of iron?
salad. calcium?
BINDER/Moisture
4 ANY MEAT, EGGS, ANEMIA
NUTS/SEEDS OSTEOPOROSIS

Q: What kinds of snacks Q: If a label says “Juice” it Q: Give 2 benefits of Q: Give 3 drawbacks of Q: How are ingredients
are appropriate throughout is 100% juice. T or F convenience foods. convenience foods? listed on a nutrition label?
the day?
FAST, PORTABLE, ON-THE- EXPENSIVE IN DESCENDING ORDER BY
TRUE GO, CONVENIENT HIGHER FAT WEIGHT
FRUITS & VEGGIES HIGHER SUGAR
HIGH SODIUM

Q: What constitutes a main Q: How should soup be Q: What ingredient Q: What is the function of Q: What temperature of
dish salad? stored? provides structure in yeast fat in a pastry? water should be used when
breads? making pastry?

IT HAS PROTEIN SHALLOW CONTAINERS FLOUR CREATES FLAKINESS/

Tenderness ICE COLD

Q: What happens if pastry Q: What types of pies need
dough is over handled? to be refrigerated?
It becomes tough CREAM/CUSTARD
SAVORY
Q: Give 3 examples of dry
cooking methods.
ROAST, BROIL BAKE,STIR-
FRY, GRILL, SAUTE
Q: Give 2 examples of
moist cooking methods.
SLOW COOKING
BRAISE
Q: What is it called when
yeast bread has time to rise
before baking?
PROOFING
 Name: ___________________
Foods 2 LEVEL 5
Q: Define Mise en Place Q: Define Al Dente Q: Define Yield Q: The last meal before Q: Name a food source that
participating in an intense provide fats in a salad.
GATHERING AND COOKED SO AS TO NOT BE sporting event should
PREPARING OF TOO SOFT; FIRM TO THE THE NUMBER OF SERVINGS contain mostly __________.
INGREDIENTS BEFORE BITE PRODUCED BY A RECIPE CHEESE, DRESSING
BEGINNING TO COOK
(PUT IN PLACE) CARBOHYDRATES

Q: This type of dough Q: This type of dough has Q: What food-borne illness Q: What is the best way to Q: Which mother sauce is
contains relatively small added fat, sugar, and eggs. is associated with prevent food-borne white, is made with milk or
amounts of fat and sugar. unpasteurized dairy illnesses? cream, and is thickened
products with a roux?
LEAN ENRICHED &/or contaminated water?
WASH HANDS PROPERLY BECHEMEL
CAMPYLOBACTER AND OFTEN

Q: Define fermentation Q: What mother sauce Q: A pie crust that is Q: What are two Q: Liquid created by
would be used to create cooked before filling. classifications of salad cooking meat, bones, or
A CHANGE BROUGHT ON marinara sauce? dressings. vegetables.
AS YEAST CONVERTS PIE SHELL
SUGAR CREATING CO₂ VINAIGRETTE STOCK
TOMATO MAYONNAISE BASED

Q: What ingredient does Q: What kills yeast? Q: What is a roux? Q: What is a roux used for? Q: The best place to thaw
yeast feed on? meat.

HOT WATER (salt retards A MIXTURE OF FAT AND THICKENING FRIDGE

SUGAR growth of yeast) FLOUR

Foods 2
Q: What temperature Q: What is the term for
should ground meat be foods that contain high
cooked to? amounts of vitamins,
minerals and other
nutrients, but few calories?
155 DEGREES
NUTRIENT DENSE
Q: 1/4” cubes are called Q: Adult onset diabetes
___________?
SMALL DICE TYPE 2
Q: A batonnet cut is Q: Name 3 good
approximately how big? time-management tips for
working in the kitchen.
1/4” x 1/4” x 2.5”
DECIDE WHAT WILL TAKE
LONGEST TO COOK
MULI TASK/ DOVETAIL
MAKE SHOPPING LISTS
Q: List two grocery Q: What is the ratio of oil
shopping strategies. to vinegar in a vinaigrette
salad dressing?
CREATE A SHOPPING LIST
TAKE A CALCULATOR 3:1
DON’T SHOP HUNGRY OR
TIRED
SHOP ALONE
Name: ___________________
LEVEL 6
Q: What temperature Q: A place setting for one Q: 1/2” cubes are called
should poultry be cooked on the table is called a ___________?
to? ____________________?
165 DEGREES MEDIUM DICE
COVER
Q: List one lean cooking Q: When buttering a roll Q: What are the Aesthetic
method. what is the proper Guidelines?
procedure?
ROAST, BROIL, GRILL, or SHAPE/SIZE
SAUTE BUTTER ONE PIECE/BITE AT TEMPERATURE
A TIME COLOR
TEXTURE
FLAVOR
PRESENTATION
Q: Which mother sauce is Q: In a salad, what Q: What is the order for
brown and is made with nutrients do fruits and using flatware?
stock and veggies? vegetables provide?
USE FROM THE OUTSIDE IN
ESPAGNOLE VITAMINS & MINERALS
Q: What are the two Q: What cooking method is Q: Less tender cuts of meat
categories of soups? great for poultry? should be cooked with
what cooking method?
STOCK
CREAM ROASTING MOIST