Gourmet Foods – FINAL EXAM STUDY GUIDE NAME: ________________________

JUNE, 2013

INSTRUCTIONS: The Final Exam will be True/False, Multiple Choice and Fill in The Blank.

All test questions come directly from the Interactive Notebook. You should have all the answers.

You may double-check your answers on my teacher webpage, on the BWHS website.

They will be posted on Friday, 5/31/2013

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True or False

1. F________ Most recipes are developed to use medium sized eggs.

2. T________ The taste of garlic changes when it is cooked.

3. F________Leave yeast dough uncovered while it is rising.

4. T________ You should always use dry potholders when moving hot items in the kitchen.

5. F________ Sharpened knives are more dangerous to use than dull knives.

6. F________ The process of kneading dough helps develop the sugars and ensures sweetness.

7. F________ Using the stand mixer, with the dough hook, is the best choice for mixing cookie

batter.

8. F________ The only way to knead dough is with your hands.

9. T________ A good recipe will list ingredients in the order in which they will be used.

10. T________ When choosing a recipe, you should consider whether you have all the ingredients

necessary before beginning cooking.

11. T________ Items that are most frequently purchased (such as milk) are placed in the back of

the store to make shoppers walk through the store, with the hope of tempting them to buy

more than they planned.

12. F________Very hot liquids are necessary to activate yeast.

13. T________ Men and teen boys can suffer from anorexia.

14. T________ An example of how laws have helped improve the safety of our food supply is the

use of food labels.

15. F________ If the yeast dough is ready for shaping, it will spring back when touched.

16. T________ Saturated fats come from animal foods.

17. T________ Belly fat is the most dangerous type of fat on your body and may indicate other

heart health risks.

ANSWER BANK ----Some words may be used more than once & some may not be used at all.

130 degrees

140 degrees

16

165 degrees

18

2

3

30 degrees

4

40 degrees

Animal foods

Anorexia

Bacteria

Baking Powder

Baking powder

Baking Soda

Baking soda

Bananas

Bar

Bread

Brownies

Brownies

Bulimia

Burns

c.

Calories

Carbohydrates

Carbon dioxide

Celiac’s Disease

Chicken

Cinnamon Rolls

Convenience Stores

cp.

Cuts

Damp paper towel

Depression

Dept. of Food Safety

Diabetes

Dishes

Drop

Eggs

Energy drinks

Everything in it’s place

Everything on the counter

F.D.A.

Falls

Farmers Markets

Fire Extingisher

Fires

Food Cooperatives

Food Poisoning

G.

gal.

Glassware

Gluten

Health Food Stores

Hydrogen

In the microwave

In the oven

In the refrigerator

Keokje

Ketchup

Kokie

Mold

Molded

Oatmeal

Oil

On the countertop

Open food packages

ouz.

Overeating

Oxygen

oz.

Pan fry in vegetable oil

pd.

Pizza Dough

Plant foods

pnd.

Popover Rolls

Pots & Pans

Pressed

Pretzels

qrt.

qt.

Quick breads

Recommended Daily Allowances

Recommended Dietary Allowances

Refrigerator

Rice

Rolled

Silverware

Specialty Stores

Supermarkets

Sweet

t.

T.

Tblsp.

Tbsp.

tsp.

U.S.D.A.

Under warm, running water

Unit price

Unit sale

Use butter when cooking

Use cooking spray when cooking

Vegetables

Warehouse Stores

Washcloth

Water

Yeast

Yeast breads

Use the word key to find the correct answers.

1. What are the proper ways to thaw frozen meat products? 1. Microwave 2. Refrigerator 3. Under

cold running water

2. Which Type of foods do saturated fats mostly come from? animals & animal products

3. What is the best choice to clean up broken glass in the kitchen? Damp disposable paper towel

4. What should be washed last in the sink? Greasy pot & pans

5. Name the proper ways to put out a grease fire?

1. Fire extinguisher 2. Baking soda 3. Put a lid on it to smother the fire

6. Gluten are(is) the elastic strands formed when flour and water are mixed.

7. The gas that is produced when a product, like bread, rises. Carbon dioxide

8. The minimum holding temperature to keep hot food safe is 140 ˚F.

9. The holding temperature to keep cold food safe is below_40 ˚F.

10. Which are common kitchen safety hazards (name 4)? Slips; falls; cuts; burns; and fires

11. What is the main cause most food borne illnesses? Bacteria in foods

12. Name the 6 categories of cookies.

1. Bar 2. Rolled 3. Refrigerator 4. Molded 5. Pressed 6. Dropped

13. What government agency(s) oversees the U.S.’s food supply?

U.S.D.A. & F.D.A

14. Give 2-3 examples of yeast breads.

1. Pizza dough 2. Loaf breads 3. Pretzels 4. Cinnamon rolls

15. Which of the following is a healthy way to cut fat content out of a recipe?

Use cooking spray instead of oil or butter; Substitute egg whites for whole eggs

16. What eating disorder is best described as an obsession for thinness with self-imposed starvation?

anorexia

17. How many teaspoons are in a tablespoon? 3

18. Which of the following is a place that salmonella is MOST commonly found? Chicken & eggs

19. Which food choices are good for someone trying to lower their cholesterol? Beans; oatmeal; egg

whites

20. How many tablespoons are in one cup? 16

21. The term “cookie” came the Dutch word keokje.

22. A unit of measure of energy in food is called _calorie.

23. R.D.A. stands for Recommended Dietary Allowances.

24. The eating disorder that is defined by severe calorie restriction is called anorexia

25. Abbreviations for

A. Tbsp. OR T. Tablespoon,

B. Tsp. OR t. Teaspoon,

C. C. = Cup,

D. gal. = Gallon,

E. oz. = Ounces,

F. qt. = Quart,

G. pd. = Pound

26. Which type of store is the best choice when a consumer wishes to purchase a large quantity of a

product? Wholesale or bulk

27. Which type of store is the best choice when a consumer wishes to purchase items quickly, but

does not need a large variety to select from? convenience store

28. Baked products that use baking powder to rise are called quick breads

29. Give 3 examples of leavening agents in baking.

Baking powder; baking soda; eggs; and yeast

30. What is the disease called when a person is allergic to gluten? Celiac’s Disease

31. What is the literal interpretation of “mise en place”? Everything in it’s place

32. What is it called when tags show prices per ounces or price per piece? Unit pricing

33. Eating too much sugar has been linked to _depression. (Pg.46)

34. Which of the following only contains naturally occurring sugar? (pg 46)

Use your notebooks to answer the study guide questions.

35. Can yeast bread dough be refrigerated overnight and baked the following day? (pg 56)

YES________________________

36. What ways can you prevent cross contamination?

Wash your hands often, use different utensils for raw and cooked food, sanitize work space

after working with raw meats, wear a clean apron, cover foods in refrigerators

37. What can make a muffin go flat?

1. Adding too much lemon juice or baking powder.

2. Not adding enough flour.

3. Adding sugar twice to the recipe.

4. Over mixing the batter.

5. Forgetting to “preheat” the oven.

6. Opening the oven door too soon & letting the hot air out.

38. What are the warning signs of bulimia nervosa?

Close to normal weight; binge & purge, lack of control over binging, over-cencern with body

weight

39. What life factors influences our food choices?

Name 10: Family, Friends, Availability of food, cost, taste, religion, culture, appearance

40. What is the proper way to measure brown sugar?

Dry measure cups – Scoop, pack, level

41. Which is the best type of measuring utensil to measure 2 C of peanut butter?

Dry measure cups

42. Which is the best type of measuring utensil to measure 2/3 C of bread crumbs?

_ Dry measure cups _

43. Can you define the different types of vegetarianism?

� Lacto-Ovo Vegetarian: does not eat meat, fish or fowl. Eats dairy and egg products. Most popular.

� Ovo Vegetarian: does not eat meat, fish, fowl or dairy products. Eats egg products.

� Lacto Vegetarian: does not eat meat, fish, fowl or eggs. Eats dairy products.

� Vegan: does not eat any animal products including meat, fish, fowl, eggs, dairy, honey, etc. Most

vegans do not use any animal products such as silk, leather, wool, etc. as well.

44. What foods are a good source

Tofu, beans, nuts

45. What are the functions of the ingredients in baking? (Flour, Sugar, Eggs, Baking Powder, Baking

Soda, Eggs, Milk, Water, Salt)

46. What are the qualities of a well

Has ingredient list with amounts listed in order of use.

preparation and cooking times. Listed temperature and methods of cooking.

47. What will a good chef do when practicing “mise en place”.

_Lots of answers; Ex. Gather

beginning, etc.

48. What is dovetailing? (pg 30)

Fitting different tasks together smoothly when working in the kitchen

49. What is meant by “dredging”? (pg 30)

___________________________________________________________________

50. Can you name 2 different names for sugar?

Lots of answers – fructose,

51. Name 5 physical effects of anorexia?

_damage to heart; bone density loss, brittle nails, hair loss, damaged kidney functions &

in notes

52. What is the danger zone temperature of food? (pg9)

_40 degrees to 140 degrees

does not eat meat, fish, fowl or eggs. Eats dairy products.

does not eat any animal products including meat, fish, fowl, eggs, dairy, honey, etc. Most

vegans do not use any animal products such as silk, leather, wool, etc. as well.

What foods are a good source of protein for vegetarians?

What are the functions of the ingredients in baking? (Flour, Sugar, Eggs, Baking Powder, Baking

Soda, Eggs, Milk, Water, Salt)

qualities of a well-written recipe?

Has ingredient list with amounts listed in order of use. Clear step by step instructions. Listed

preparation and cooking times. Listed temperature and methods of cooking.

od chef do when practicing “mise en place”.

ather all necessary ingredients before beginning, re

different tasks together smoothly when working in the kitchen

What is meant by “dredging”? (pg 30)

__________________________________________________________

Can you name 2 different names for sugar?

fructose, sucrose, dextrose, maltose, etc.

Name 5 physical effects of anorexia?

damage to heart; bone density loss, brittle nails, hair loss, damaged kidney functions &

What is the danger zone temperature of food? (pg9)

40 degrees to 140 degrees

does not eat any animal products including meat, fish, fowl, eggs, dairy, honey, etc. Most

What are the functions of the ingredients in baking? (Flour, Sugar, Eggs, Baking Powder, Baking

step by step instructions. Listed

preparation and cooking times. Listed temperature and methods of cooking.

all necessary ingredients before beginning, read the recipe before

__________________________________________________________

damage to heart; bone density loss, brittle nails, hair loss, damaged kidney functions & others

53. How can you keep dough from sticking to the rolling pin? (pg12)

Lightly cover it in flour or cornstarch

54. How were TV dinners invented?

Swanson company had too much leftover turkey meat from Thanksgiving dinners, so they had

to figure out how to keep it from going to waste.

DEFINE to terms & know the uses of the kitchen utensils:

Bake To cook by dry heat, either covered or uncovered in an oven.

Blend To mix two or more ingredients until they are completely and thoroughly mixed.

Brush A utensil used to apply egg washes on pastries, or sauces and glazes on meats.

Colander A utensil used for washing or draining vegetables, fruits, pastas, and other foods

Fold To mix two or more ingredients together with a gentle over and over motion to prevent

the loss of air.

Food Chopper A kitchen tool that makes quick work of chopping nuts and vegetables

Fry To cook in a small amount of hot fat.

Ladle A utensil used to serve soups and other liquids like sauces and gravy.

Masher A utensil used to smash foods, often potatoes

Peeler A utensil used to remove the skins or peels of fruits and vegetables

Sieve A utensil used to break up clumps and give more volume to dry ingredients

Simmer To cook in a liquid just below boiling point; bubbles rise slowly & break before

reaching the surface. -

Spatula A utensil used for scraping a bowl, spreading, or mixing

Spoon A utensil used to help evenly distribute heat through a dish by constantly moving it

around

Tongs A grasping utensil used to grab turn or move food while cooking

Can you draw & label the 2 sink

Can you label the parts of a chef’s knife?

Point Spine

Cutting

Edge

Tip

Can you draw & label the 2 sink dishwashing method?

Can you label the parts of a chef’s knife?

Handle

Bolster

Heel

Rivets

Draw a line from the disadvantage to the correct store then draw a line from the advantage to the

correct store. (pg 65 – from Food for Today Textbook)

Disadvantage Type of Store Advantage

Do not carry a full line of groceries Convenience Stores Fast Service and extended hours

Healthier foods may be more expensive Farmers Markets Offer a variety of customer services

Limited to specific items Food Cooperatives Personal attention and fast service

Often closed during cold-weather months Health Food Stores Prices are generally lower than supermarkets

Shoppers must bag their own groceries Specialty Stores Sells very fresh food

You may have to provide labor Supermarkets Your labor can reduce the prices you pay

You may find it difficult to buy just Warehouse Stores Great place to find healthful food that is otherwise

a few items in a hurry difficult to find

Can you identify the kitchen utensils and their uses? (See notes & Loudoun Vision Powerpoint on

Utensils.)

Spatula

Sifter

Whisk

Ladle Sieve Liquid Measuring

Cups