F1 Final Exam Extra Credit Review Key

Obj. 1.01 – Understand Influences on your Food Choices

1. Define individual food influences including briefly explaining the four factors that influence your
food choices.
a. Physiological factors - Gender/Age, Caloric needs, Nutritional needs, Health, Wellness,
Activity levels
b. Psychological factors – Stress, Emotion, Appetite
c. Cultural factors - Racial, religious and social groups that practice similar traditions. Dietary
laws, Traditions that are practiced yearly
d. Situational factors - Stages of the family life cycle, Family schedules, Peer groups, Financial
resources (Family budget), Knowledge and skills (Culinary skills)

2. Define external food influences including briefly explaining the four types.

Media – Print, Newspaper, Radio, Television, Popular press, Magazines, Books, Internet
Economic – Price, Food’s availability, Demand
Environment - Ecological factors, Climate issues, Land availability
Technology - Food processing (Extends harvest in a safe and stable form, Makes foods available year
around, Convenient, Safe to consume, not always healthy), Food preparation equipment

Obj. 1.02 – Understand Guidelines for Healthful Choices

3. If you do not reduce your daily calorie intake after you transition to adulthood from your teens,
what will happen? You will gain weight

4. What must be balanced to manage body weight for your lifetime? Calories consumed with calories
used.
5. Why is slow weight loss and lifestyle changes healthier for those who need to lose weight? One
will keep the weight off longer if weight is a slower process and eating habits have changed. Also, those
who diet on a temporary basis often gain back more weight than they lost when they go off the diet.
6. What is junk science and how does it relate to weight loss? Not everything we read or see on
television or the Internet is good science – the bad science or fad diets related to health and diet are
considered to be JUNK SCIENCE. Following these junk science diets will provide weight loss
sometimes but often lead to unhealthy decisions and poor health overall. Junk Science diets are often
based on only one study (if they are researched based at all). They feature a “hero” food or ingredient
that will “save” you from overweight or a medical condition. They feature a “villain” food or ingredient
that you should NEVER eat. They also promise miraculous results that are not realistic for long-term
eating or health.
7. What is the recommendation for physical activity for adults? Do moderate-intensity physical
activity most days of the week. Most people can benefit from more intense/vigorous activity. The
Dietary Guidelines for Americans recommends 1 hour of physical activity for all Americans every day.
Obj. 2.01 – Understand Kitchen Safety

8. Briefly describe prevention for the seven types of kitchen accidents that we studied in our
curriculum.

a. Cuts – keep knives sharp and out of dish water, cut away from self, and don’t put fingers near
blades.
b. Burns and Fires – turn pan handles inward, use dry potholders, put out grease fires with
baking soda, keep towels away from ranges, stop-drop-roll.
c. Falls – use step stools, secure loose rugs, wipe up spills immediately, spray cooking spray over
the trash can or sink instead of over the floor.
d. Electrical - – replace worn plugs, don’t use water and electricity at the same time, don’t
overload outlets (Trump Tower fire)
e. Chemical Poisoning – keep products of out of reach of children, keep products in original
containers and store away from food.
f. Choking – chew thoroughly, don’t laugh while eating, cut round foods in half for small
children.
g. Clothing /Hair – pull back hair, don’t have dangling pieces of clothing such as strings or
jewelry, and wear closed toed shoes.

Obj. 2.02 – Understand Food Safety and Sanitation

9. According to our SafePlates training, what populations are at highest risk of foodborne illness?
infants, young children, pregnant women, elderly, people chronically ill

10. What does first-in, first-out mean? Foods items must be rotated so that those with the earliest use-by
or expiration dates are used before items with later dates.
11. What is the difference between kitchen sanitation and kitchen safety? Kitchen sanitation reduce the
number of disease causing microorganism through the use of heat or chemical that destroys pathogens.
Kitchen safety included safety programs and practices and the maintenance of equipment and facilities.
12. What is the food temperature danger zone? 41 degrees to 135 degrees F.
13. What is cross-contamination? When raw foods such as meat spread bacteria to ready to eat foods such
as salads through hands, tools, equipment, or similar. Can also occur between tools, utensils, surfaces,
equipment and HANDS of food workers.
14. How are bacteria spread in food? Food purchased from unsafe sources, failure to cook food to correct
temp, improper holding temperatures, contaminated equipment, and poor personal hygiene.
15. Do bacteria grow in food? Yes – when FATTOM is present, bacteria will multiple exponentially.
16. Name four common foodborne bacteria and the food associated with them.
a. E. Coli – bacteria commonly associated with beef or cattle and can be spread by their feces. Also
can be found in contaminated water, unpasteurized milk and milk products including soft
cheeses.
b. Salmonella Typhi – causes the illness called Typhoid Fever. Only infects humans. Can be
associated with different foods. Most often spread by food-handlers who are infected. Can also
 spread through contaminated water to shellfish, fruits and vegetables. Causes a blood infection
and high-fever is a symptom.
c. Salmonella non-typhoidal – a form of salmonella which infects the intestines. Common in the
American poultry flock and in and on the shells of eggs. Prevention is cooking to safe
temperatures and practices that prevent cross-contamination.
d. Shigella – spread most commonly by infected food handlers. Also can be spread by flies.
Associated with ready-to-eat food like bound salads, fruits, vegetables, beverages and water.
17. Name the two common foodborne viruses and the food associated with them.
a. Hepatitis A – A foodborne illness (not bloodborne like the other Hepatitis viruses) Commonly
associated with contaminated water that comes in contact with raw produce and foodhandlers
who are infected. Foodhandlers with Hepatitis A can spread the disease for weeks before
showing symptoms. Raw and ready-to-eat food are most commonly associated.
Hallmark symptoms are yellowing of the skin and eyes, called jaundice.
b. Norovirus – The foodborne illness that causes more disease than any other. Called the “perfect
virus” because it can spread through the air from vomit and diarrhea. It can spread very rapidly
through populations in close contact. Also called the “cruise ship virus” because it made
headlines by spreading massively through those events.
Associated with produce, shellfish and ready-to-eat food. Also spreads by the fecal-oral route.
Infected foodhandlers who don’t wash hands after the bathroom or don’t wash them well can
spread fecal matter to food.
Hand-washing and excluding workers with diarrhea and vomiting are best prevention methods to
stop the spread of Norovirus.
18. Since viruses don’t grow in food and can survive cooking, refrigeration and freezing
temperatures, what is the most important prevention measure to control their spread by food?
Washing hands and practicing good personal hygiene.

19. Which symptoms require food handlers to be excluded from an operation? Exclude workers who
are sick: vomiting, diarrhea, jaundice and workers who have been diagnosed with food-borne viruses

20. What are the final internal cooking temperatures for these foods? These are commercial foodservice
temps, not the home recommendations from Cook, Separate, Chill etc.

a. Whole cuts of meat like roasts, steaks and chops – 145F

b. Whole cuts of fish and seafood – 145F
c. Chicken and all other poultry – 165F
d. Ground chicken – 165F
e. Ground meat – 155F

Obj. 2.03 -- Remember measuring, cutting/preparation, mixing, and cooking/cleaning terms.

21. What are the abbreviations for the following measurements?

 a. Ounce - oz
b. Tablespoon – Tbsp, T.
c. Fluid ounce – fl. oz
d. Cup – C. c
e. Pound – lb or #
f. Gallon - gal
g. Pint – pt.
h. Quart – qt.
22. Name as many equivalents as you can for the following measurement.
a. 1 tablespoon - 3 tsp, ½ oz.
b. ¼ cup – 4 T.- 12 t
c. 1 cup – 16 T. - 48 t.
d. 1 quart – 2 pt.- 8 c
e. 1 gallon – 4 qt.- 8pt - 16 c
f. 16 ounces – 2 cups
23. Define the following food preparation terms.
a. Chop - To cut food into small, uneven pieces.
b. Mince - To cut food into very fine, uneven pieces.
c. Dice - To cut food into small, equal size squares about ¼ to 1/8 inch in size
d. Slice - To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion
while gently pressing the knife down.
e. Pare - To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring
knife or peeler.
f. Peel - To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife.
g. Beat - To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or
food processor with an up-and-down and circular motion
h. Combine - To blend or mix two or more ingredients
i. Cream - To beat solid fat and sugar with a wooden spoon or electric mixer until smooth, light,
and creamy
j. Cut-in - To combine flour and solid fat by cutting the fat into tiny pieces using a pastry
blender, two forks or knives, or the hands
k. Knead - To work a ball of dough with the heels of the hands repeating press, fold, and turn
motions until the dough is smooth and elastic
l. Mix - To combine two or more ingredients into one mass by stirring or beating them
Obj. 2.04 – Remember Equipment and Procedures for its Use and Care

24. Describe how you use the following pieces of measuring equipment. Make sure your answers are
complete, accurate and useful.
a. Measuring spoons – Dip into container, level off on the way out OR pour over another
container and level off. (Don’t use your finger to level – that’s unsanitary.)
b. Dry measuring cups – Spoon into container until over full over a bowl, level off.
 c. Liquid measuring cups – Place on a flat surface, get eye level, fill to desired level.
d. Scale – Place bowl on scale, tare out weight of bowl, add ingredients until you reach the desired
amount.
e. Thermometers (bi-metallic, deep fry or meat) – Bimetallic – calibrate then place in thickest part
of food product until desired temperature is reached. You need to sanitize between each use.
Deep fry or Candy –Clip to side of pan. Place tip of thermometer at least 2” into liquid. Do not
let tip touch bottom or sides of pan. Allow to reach desired temperature. Meat – Place in
thickest part of meat, place meat in oven, observe thermometer for desired temperature to be
reached.
25. Describe how you use the following cutting and preparation equipment.
a. Chef knife – Pinch with finger and thumb at base, wrap rest of fingers around the handle, place
tip on cutting board, Use claw method and protect finger tips. Used for chopping, dicing, and
slicing.
b. Paring knife - Use it for any job that requires precise and delicate work, like paring a fruit. You
can cut with the paring knife while holding it aloft, as though it is an extension of your hand
c. Serrated knife (bread knife) – Slide back and forth with blade through soft foods like bread or
tomatoes.
d. Pastry blender – up down motion to cut in fat to flour until pea sized particles.
e. Colander – Place in sink, pour hot water and foods through to drain or place foods into it to be
rinsed.
f. Vegetable peeler – Remove skins from foods with a peeler – mind your fingers!
g. Strainer – Scoop foods from water with a strainer.
26. Describe how you use the following mixing equipment.
a. Sifter – often a metal tube with screen and handle. A wire rubs the product against the screen to
remove lumps and add air. If a recipe calls for a dry ingredient sifted, then sift it. If you don’t
your measurement could be off. Dry ingredients with lots of lumps should be sifted to remove
them even if the recipe doesn’t call for it. One can also sift by rubbing a dry ingredient through a
sieve with a rubber scraper.
b. Whisk – A tool with a handle and multiple wires that is used to stir, add air and remove lumps
from mixtures while preparing or cooking foods. A whisk attachment is often included with a
stand mixer for tasks like whipping cream or making meringue by whipping egg whites.
c. Stand mixer – a machine that allows a cook to mix hands-free and to do heavier tasks than by
hand or with a hand mixer. Stand mixers often come with a flat paddle beater, whisk and dough
hook.
 d. Paddle attachment – sometimes called the flat paddle beater. It is a sturdy attachment used for
mixing, beating, creaming and combining. It is used for light to medium mixtures.
27. Describe how you use the following cooking/cleaning equipment.
a. Baking sheet – A multi-purpose pan with short (1/2-inch) sides. Used for baking cookies,
biscuits, roasting vegetables and other baking tasks.
b. Loaf pan – A baking tool that allows cooks to bake bread and other foods like meatloaf.
c. Cake pan – a pan that has taller sides (1 ½ to 3 inches) and may be 8-, 9-, or 10-inches wide. It
is designed to hold batters for baked goods.
d. Muffin pan – a baking pan that has individual holes for baking small items. Baked items cook
faster and provide individual servings when made in this pan.
e. Double boiler – A set of two pots or a pot and a bowl. Water is boiled in the bottom pot and
heats the upper pot or bowl. Used for cooking delicate things like custard, flan and chocolate.
Can also be used to keep things warm.
f. Dutch oven – large pot (4-quarts or even larger), used for cooking large quantities of food such
as stews, roasts and chilis or for cooking pasta and other foods require large amounts of liquid.
g. Sauté pan/skillet – (sometimes called frying pan) a relatively flat pan used for reducing sauces,
browning onions and other vegetables over high heat and frying foods.
h. Wok – a very large round cooking pot from Asia, particularly China. It is used to cook foods and
vegetables quickly in oil to preserve nutrients, texture and flavor. Used to produce dishes called
stir-fry.
i. Cooling rack – a tool that has a wire grid for allowing air to reach the bottom of baked goods. It
keeps the bottoms of cakes, cookies, muffins and breads from getting soggy from heat and steam
while they cool.
j. Ladle – a large spoon-like tool that has an angled handle and a bowl. Used to serve sauces,
gravies and other liquids. Is bigger than large spoons and makes serving easier.
k. Pastry brush – a tool that looks like a paintbrush. It may be made of natural fibers or silicone.
Used to spread butter, egg wash, sauces etc over food items.

Obj. 2.05 – Remember Recipe Parts and Adjust Recipes

28. Describe each of the parts of a standardized recipe.
a. Yield the number and size of servings a recipe will make
b. Ingredient list with specific amounts needed for the recipe listed in order of use
c. Step-by-step directions a list how to prepare the recipe
d. Container size and type equipment needed to prepare the recipe
e. Nutrition analysis (optional) Very useful information when planning foods to fit into a
particular eating plan. Provides calories and other nutritional information.
 29. What is the formula for calculating a conversion factor to increase or decrease a recipe?
Remember if you are increasing a recipe your conversion factor must be a whole number greater
than 1. If you are decreasing it, your factor must be a decimal or fraction. Divide the desire yield by
the original yield. To increase a recipe that makes 8 servings when you need 12. 12/8 = 1 4/8 or 1.5
multiply ingredient amounts by 1.5,
To decrease a recipe same thing want 4 servings instead of 8. 4/8 = .5 then multiply .05 to the
ingredients list.

Obj. 2.06 – Work Plans

30. Define and explain these parts of planning your kitchen work.
a. Work plan is a list of steps in preparation of a meal/recipe,
b. Dovetailing multitasking tasks that can be done at the same time to save energy
c. Timetable how much time needed to prepare and cook the recipe
d. Market order items you need from the store to prepare the recipe.
Obj. 3.01 – Fruits and Vegetables
31. Describe the six categories of fruits that we studied in our unit.
a. Berries Fruits with a fragile cell structure, that are pulpy and juicy with tiny seeds embedded in
the flesh, examples strawberries, raspberries, cranberries, grapes
b. Melons Fruits that have a hard outer surface that is either smooth or netted with a juicy flesh
examples watermelon, cantaloupe, casaba
c. Citrus fruits that grow in warm regions, and have a firm rind and a pulpy flesh. oranges,
lemons, limes
d. Drupes Fruits that contain a single seed, or pit, surrounded by juicy flesh, examples cherries,
apricots, peaches, plums
e. Pomes Fruits that have smooth skin and an enlarged fleshy area that surrounds the core examples
apples and pears.
f. Tropical fruits grow in very warm climates, and differ in skin composition and seed
characteristics examples bananas, mangos, pineapples
32. Why should you peel fruits as thinly as possible? To preserve nutrients found just under the skin.

33. Fruits should always be ___Washed____ before eating or using as an ingredient.

34. What happens to the nutrients in fruits when they are cooked? NUTRIENTS- loss of heat-sensitive
nutrients like Vitamin C, COLOR- some become lighter, some become deeper, FLAVOR- more mellow,
less acidic, TEXTURE/SHAPE- when heat is applied, the fruit’s cells lose water and soften, can cause
the fruit to fall apart; cook only until fork tender

35. Briefly describe each type of vegetable listed below. Also, give two examples of each
a. Flowers plants which are sources of edible flowers examples cauliflower, artichokes, broccoli
b. Fruits plants which are sources of edible fruits examples tomatoes, cucumbers, eggplant, okra,
peppers, pumpkins, squash
c. Stems plants which are sources of edible stems examples celery, asparagus
 d. Leaves plants which are sources of edible leaves examples brussel sprouts, cabbage, lettuce,
spinach
e. Seeds plants which are sources of edible seeds, examples peas, corn, beans
f. Roots plants which are sources of edible roots, mainly modified underground roots, examples
beets, carrots, parsnips, radishes, sweet potatoes, turnips
36. What nutrients are provided by vegetables? Leafy green and deep yellow veggies are excellent
sources of Vitamin A, Broccoli, green peppers, and raw cabbage are high in vitamin C,
ANTIOXIDANTS, lower the risk of some cancers and heart disease and high in FIBER!
37. Why should you avoid overcooking vegetables? Lose vitamin C and other nutrients.
38. What methods are good for cooking vegetables crisp-tender? Microwaving: helps retain most of the
nutrients, keeps color, texture, and shape while using little water steaming: takes a little longer than
microwaving, but also retains more nutrients than ANY of the other methods! Other options:
ROASTING, GRILLING, SIMMERING, DEEP-FRYING, SAUTEEING

Obj. 3.02 – Milk and Dairy Foods

39. What is homogenization? Mechanical process that prevents the cream from rising to the surface of
milk. Breaks globules of milk fat into tiny particles and spreads them throughout the milk.
40. Why is milk homogenized? To give milk its rich, white color and smooth texture that we're used to.
This process prevents cream from rising to the top, and saves you the step of mixing the cream back into
the milk yourself before drinking it.
41. What is pasteurization? Milk is heat treated to destroy harmful bacteria.
42. Why is milk pasteurized? To kill harmful bacteria and not make you sick
43. What cautions should you take when cooking milk? Scum or Skin Formation-a solid layer that often
forms on the surface of milk during heating. To prevent scum formation, stir the milk during heating
and cover the pan.
44. What happens when you cook milk at a temperature that is very hot or too high? Scorching-
burning that results in a color change (carmelization) to prevent, use low heat.
45. How do you prevent an unpleasant skin forming on dairy products like pudding, pastry cream
and gravy? Low heat, slow and constant stirring
46. What is a cultured dairy product? Buttermilk, yogurt, kefir, sour cream
47. Name three hard cheeses. Cheddar, Swiss, Mozzarella, Colby
48. Name three fresh cheeses. Cottage cheese, Cream cheese, Goat cheese, Farmer’s cheese, Ricotta
cheese
Obj. 3.03 – Grains
49. A grain is a seed of a plant that is used for food. Name six common grains that we use for food.
 a. . oats
b. .rice
c. .wheat
d. .rye
e. .buckwheat
f. .corn
50. What part of the grain is removed because you can’t eat it? Hull
51. Name the three parts of a grain kernel.
a. Bran – the hard outer covering of the edible wheat kernel. Brown in color and provided much
fiber and minerals. Gives whole wheat its characteristic brown color, hearty flavor and density in
baked goods.
b. Germ -- The part of the wheat kernel that becomes the new plant. It sprouts and grows upward
toward sunlight. High nutritious and often sold as a separate product.
c. endosperm – The part of the wheat kernel that gives us white flour and white breads. The
starchy and sugary part of the wheat kernel that provides food for the germ as it sprouts and
grows. This is the food source before the plant has leaves and can support itself through
photosynthesis.
52. Describe the way pasta should be cooked. Pasta should be dropped into a large amount of rapidly
boiling salted water. Cook al dente (to the tooth in Italian) which means it still is slightly chewy in the
center and not mushy all the way through.
53. Describe the way rice is cooked. Rice should be cooked in only the amount of water that can be
absorbed 2 cups of water to 1 cup of rice. Combine rice and water with salt. Bring to a boil. Cover,
reduce heat. Simmer until water is absorbed and rice is fluffy and tender.
54. What does it mean when rice is converted? Converted rice has been parboiled (partially cooked in the
hull) to save nutrients and make for quicker cooking for the home cook.
Obj. 3.04 – Proteins
55. What animal protein products are in the category of meat? Meat generally comes from large hooved
mammals. In America, meat is generally beef, veal, pork, and mutton or lamb. Venison, bison or
buffalo, and other wild game also could be considered red meat. But they are generally categorized as
game.
56. What is myoglobin? A protein found in the muscle cells of animals. In the body it stores oxygen and
gives meat its distinctive red color.
57. What is an essential amino acid? How many are there? Your body needs 20 different amino acids to
grow and function properly. Though all 20 of these are important for your health, only nine amino acids
are classified as essential. Unlike nonessential amino acids, essential amino acids can’t be made by your
body and must be obtained through your diet. The best sources of essential amino acids are animal
proteins and dairy products like meat, eggs, poultry, milk, cheeses and other dairy products.
 58. What animal protein products are in the category of poultry? Duck, Goose, Chicken, turkey,
Cornish game hens. Really, anything that flies.
59. What is the difference between the fat levels in most poultry compared to most meat? Lower
saturated fat which makes it healthier for those who must watch fat intake. White meat like breast has
less fat than legs and thighs.
60. What animal protein products are in the category of fish and shellfish?
a. Ocean fin-fish (flounder, sea bass, tilapia, perch etc.)
b. fresh-water fin-fish (bass, trout, crappy, bluegills, sun perch etc.)
c. shellfish: oysters, mussels, crab, shrimp, lobsters, scallops, octopus, squid

61. Name two cooking techniques used to prepare tough cuts of meat that require low and slow
cooking. braising cooking in a liquid that comes only half way up the product at a low temp for a long
time. Stewing fully covered in liquid and cooked low and slow for a long time. Simmering, cooking
below the boiling point with bubbles gently breaking at the edge of the pan.

62. Name two cooking techniques used to prepare tender cuts of meat that can take high heat and
short cooking times. Broiling, roasting, pan-broiling, stir frying

63. What products from the vegetable category provide the body with high quality protein? Legumes,
peas, beans and lentils. Pair them with a grain or seed to make a complete protein, called
complementary.

64. List three benefits of getting protein from plant sources.

a. .High in Vitamin B
b. .Lower fat
c. .Fiber heart benefits
65. When two plant protein sources are combined, they form a complete protein – called a
complementary protein. (Pair a legume and grain or seed to accomplish this). Name three
combinations that result in a complete complementary protein.
a. .black beans and rice
b. .pinto beans and cornbread
c. .peanut butter and crackers
66. What kind of plant food is a peanut – nut or bean? Peanuts grow underground in a peanut pod which
makes it a legume – edible seed. It is called peanut because of its texture and flavor when roasted like
true nuts. An old timey and funny name for a peanut is a goober pea. So the old timers knew that
peanuts are indeed beans.

Obj. 4.01 – Quick Breads

67. What are quick breads? How are they leavened? Quick breads are bread type products that are
leavened with baking powder and baking soda instead of yeast. Muffins, scones, biscuits, pancakes and
waffles.
68. What kind of chemical leaveners are used in quick breads? Name the category and both kinds.
a. Baking soda, a natural product called bicarbonate of soda, it releases carbon dioxide gas when
combined with liquid and an acid. This is why baked goods leavened only with soda call for
lemon juice, buttermilk or some other acid. Baking soda can give a chemical taste when too
 much is used, or not enough acid is used. Baking soda is very powerful with 10 times the
leavening power of baking powder. Don’t mistake one for the other. Disaster will result.
b. Baking powder, a commercial product made of baking soda combined with a dry acid. This
combination is calculated to give reliable results without the soda taste that can come from using
only baking soda. It is less powerful than soda, and should not be confused with the other.
69. Describe the differences between the biscuit method and the muffin method. Solid fat is generally
used in biscuits and is cut in to the dry ingredients. Liquid is added and the dough is gently mixed,
kneaded, rolled out and cut. Biscuit dough is thicker and less wet than muffin batter.
For muffins, dry and wet ingredients are all combined in separate bowls. The wet is then added to the
dry all at once and gently mixed. Muffins and things made with this method (pancakes, waffles and
sweet breads) form a batter which is looser and more liquidy.
70. When cooking quick breads what should be done to the oven before putting them in it? preheated
71. If you don’t have enough batter to fill all your muffin cups, what do you do? Add water to the
empty cups. This keeps the empty cups from overheated the muffins nearby and causing them to
overbrown or burn.
72. What is the function of the liquid in quick breads? Moistens dry ingredients
73. What is the function of fat in quick breads? Give tenderness, adds flavor
Obj. 4.02 – Yeast Breads
74. Briefly describe the types of yeast breads listed below.
a. Basic white uses the four ingredients flour, yeast liquid and salt
b. Batter have more liquid; are beaten vigorously instead of kneading
c. Sweet white sugar is added to the dough
d. Whole grain use whole-wheat flour (but most only substitute PART of the flour)
e. Sourdough leavened with a sourdough starter (fermented mix of yeast, water, & flour)
75. List the five steps in making most yeast breads. Mixing, kneading, rising (fermentation), punching
shaping and proofing, and baking
76. What is gluten? What does it do for yeast bread? When wheat flour is combined with liquid and
mixed thoroughly (or kneaded), GLUTEN is formed, it makes the bread rise. Gluten is strands of protein
molecules that grab onto each other and give yeast bread its characteristic sturdiness. To think about
what it is, compare it to cornbread which is low-gluten and would not be able to be sliced for
sandwiches.
77. What does yeast do in bread? Yeast eat sugar & starch in bread dough, They produce alcohol and
carbon dioxide (CO2), which causes bread to rise
78. What is the function of kneading the dough? It activates the gluten and redistributes the food sources
for the yeast.
 79. Briefly describe these types of dough. Name two types of each.
a. Lean dough Has little to no fat and sugar, made solely of flour, water, yeast and salt, relatively
dry, chewy crumb, and hard crust Examples: French bread, Italian bread, baguettes, sourdough
b. Rich Dough Consists of some fat (9%) and sugar, elastic and tears easily and a soft crumb and
crust Examples: Dinner rolls, Parker House rolls, Pullman bread, challah, brioche
c. Sweet rich dough Incorporates up to 25% fat and sugar, structure is soft and heavy, high gluten
allows the dough to support the additional fat and sugar Examples: Coffee cakes, cinnamon
buns, and doughnuts
Obj. 5.01 – Table Setting and Meal Service
80. What are table appointments? All items needed at the table to serve and eat a meal
81. Define tableware and describe the four types.
a. .plates
b. .cups
c. .saucers
d. .bowls
82. How do you know which piece of flatware to pick up first at a formal meal? Start with the farthest
one out and work your way in. If you don’t know what to do or which utensil to use, watch your host. It
is not polite to start eating before your host/hostess, so you will have time to take a discreet glance.
83. Define and describe each form of table service.
a. Family-style Used at home for family meals, used in home-style restaurants, serving dishes of
food are passed around the table to the right (counter-clockwise), beverages are poured before
seating and handed to diners
b. Buffet Used in casual restaurants and at large gatherings, such as for a business, family or church
events. Cafeterias are a type of buffet where items are priced separately. True buffets usually
price the meal as a whole including beverages. Informal meal style. Plates are at the beginning of
the serving line. Flatware and napkins may be at the beginning or the end of the serving line.
Beverages are picked up in the line or at another station. Sometimes buffets are very formal
event, such as at weddings. Other times they may be more informal style
c. Plate Used in restaurants. Flatware and beverageware, are on the table with space left for plate.
Food is portioned onto plates in kitchen and brought to the table. Often a more formal meal style
d. Russian/Continental Used predominantly at fine restaurants. Food is portioned out in the
kitchen and served by a wait staff person. No serving dishes are used, and dishes are removed
after each course. Flatware is course specific and may be numerous. Highly formal meal
Obj. 5.02 Table Manners (Etiquette or knowing how to behave in specific situations)
84. Briefly describe how you handle these four parts of table manners.
 a. Preparing for the meal Come to the table appearing neat and clean. Show respect to elders by
letting them go ahead of you. Stand behind your chair until everyone is at the table. Take your
seat when the host invites the guests to be seated. It is polite to help the person next to you to be
seated.
b. During the meal A guest should follow the hosts’ lead to begin serving and passing the food. Be
sure everyone is served before beginning to eat. Take a little of everything out of respect to the
cook. Don’t take more than your share.
c. At the end of the meal Silverware should be at the 5:00 position with the tines down to indicate
you have finished. Do not return silverware to the table or placemat. Leave your loosely folded
napkin at the left of the plate. Do not stack plates, unless asked by host, Remain seated until all
have finished. Host will indicate the meal is over and can leave the table. Help clear the table at
informal meals
d. Dining away from home Wait until everyone at your table is served before you begin eating.
Don’t begin eating until all the food is passed if service is family style

85. Which dining style for fork and knife do Americans use? Zig Zag. How does it work? The knife is
laid down and the fork is switched to the dominant hand Do not set the knife on the table nor should you
“bridge” the plate and table with the knife. Food in lifted to the mouth with the fork tines up the fork is
held like a pencil between the fingers.
86. When do you begin eating when you are a guest at someone else’s table? When everyone has their
food
87. Do you answer your cell phone at the table? ____no____ what do you do if you must take a call?
Excuse yourself from the table.
Obj. 6.01 – Understand Strategies in Meal Planning
88. Define scratch cooking and list two advantages and disadvantages to this method of meal
preparation. Meal preparation that uses a recipe and no convenience foods for most foods served
Advantages. One can choose what ingredients go in to flavor the dish and provides maximum variety,
creativity, and more flavorful in meal preparation. You can control ingredients based on health
concerns. Saves you MONEY. Disadvantages: Time to cook, time to prepare, time to shop

89. Define semi-homemade or speed scratch cooking and list two advantages and disadvantages to this
method of meal preparation. Meal preparation that uses a convenience food, such as a mix or already
prepared food as part of the recipe. Advantages Saves time and energy by providing short cuts Adds
variety and creativity to recipes usually less expensive than convenience foods Easier for inexperienced
cooks to prepare recipes with more confidence than scratch recipes. Disadvantages Flavor may not be
what you wanted (example: too strongly flavored in some ways and not enough in others) Mixes tend to
be high in fat, salt, sugar, and refined grains—less good nutrition than scratch recipes Less meal appeal
than scratch More preservatives and additives than scratch Extra packaging More costly than scratch
 90. Define finished or convenience foods and list two advantages and disadvantages to this method of
meal preparation. Meal planning and preparation that uses all precooked, ready-to-eat, serve and eat
foods Can be used as a whole meal or as parts of a meal May be purchased at a store or restaurant.
Advantages Convenient Time saving (macaroni & cheese), Energy saving Fear of cooking success is
minimized usually more nutritious than fast foods (read labels) Disadvantages More expensive than the
other meal preparation strategies Highest sodium/fat content than the other meal preparation strategies
Flavor and appearance may not compare as well as the other meal preparation strategies More additives and
preservatives than all other meal preparation strategies More packaging than the other meal preparation
strategies

Obj. 6.02 – Understand Strategies of Selecting and Storing Food

91. Briefly describe the terms below and how they affect the selection and purchasing of food for a
household.

a. Family Income money coming into the family As income increases, families spend more for
food; such as, increasing the use of dairy products, better cuts of meats and baked goods
b. Shopping Skills of the Meal Manager The person who prepares and shops for the food.
Knowing how to choose the highest quality, most nutritious foods for the money knowing how to
compare prices on a per serving basis knowing how to recognize seasonal foods and quality
meats.
c. Time that is available for Food Preparation Time and energy of the meal manager affects the
food budget. If time is limited, convenience foods are used more often rather that foods from
scratch
d. Family Food Preferences A family’s value system affects spending. If the family income is
low, a family’s money might be spent on other goals such as cell phones instead of fresh fruits
and vegetables. Or if the family income is high, eating less nutritious meals out instead of
scratch cooking at home just because they can afford to do it.

92. Name three types of stores where people can buy food and list and advantage and disadvantage
for each.
a. Farmer’s market: a place to shop for groceries that is usually local and has fresh fruits and
vegetables available for sale. Fresh cheeses and meats may also be available.
b. Supermarket/supercenter: larger store where groceries, cleaning supplies, and personal needs
items may be purchased as well as food.
c. Convenience store: open for customer convenience, usually 24 hours a day. Prices are typically
higher than regular grocery stores.

93. List a few aspects of budgeting and how they affect the money that is spent on food in a household.
a. Fixed expense: a component of a budget that stays the same each time payment is due, rent,
mortgage, car payments, taxes
b. Flexible expense: a component of a budget that can change based on want or usage, food, gas,
entertainment, utilities
94. List three important things to know when selecting food.
a. Use a shopping list to help you save time, resist impulse purchases, and avoid forgetting items.
b. Buy only what you need or can properly store to prevent food waste due to spoilage.
c. Use nutrition labels to help you choose the most nutritious foods for the money you spend.
d. Use unit pricing to help you determine which brands, sizes, and forms (fresh, canned, frozen, or
dried) of products are the best buys.
 e. If the quality of house brands and generic brands will meet your needs, choose them over
national brands.
95. Describe the following storage methods.
a. Dry storage refers to the storing of items which don't require a climate controlled environment
b. Refrigerated storage foods that require storage at a cool temperature, but not a freezing
temperature;
c. Frozen storage a great way to maintain their quality, freshness and nutritional value. Freezing to
this temperature inactivates any bacteria, yeasts and molds present in food
96. Name two important rules for using the following storage methods.
a. Dry storage the area is dark and dry
b. Refrigerated correct temperature and items stored on proper shelves
c. Frozen storage The recommended freezer temperature (0 degrees Fahrenheit) will keep food
safe to eat indefinitely. Quality declines the longer a food is frozen. Ice crystals and drying
(called freezer burn) may occur.
Obj. 6.03 – Apply Methods for Meal Planning and Preparation

97. A meal pattern is a set of food items with amounts that make up a healthy meal that provides
adequate nutrition. Meal patterns often include common foods associated with a time-of-day or
specific occasion.

Describe common foods associated with the meal patterns for …

a. Breakfast cereal, cereal bars, eggs, bacon, toast, fruit, juice, pancakes, waffles
b. Lunch soup, sandwich, pizza, fruit
c. Supper or Dinner pizza, hamburgers, spaghetti, chicken, casseroles, potatoes, vegetables
98. How can the cook use leftovers to lighten the cooking load and stretch the food budget Leftovers can
used for packing lunches and not going out for lunch. Prepare few meals