What is the abbreviation for teaspoon?

What is the abbreviation for cup?

What is the abbreviation for quart?

1 Tablespoon equals how many teaspoons?

To moisten food while cooking an oven with drippings, liquid, or a sauce is called ________________

The flesh from pigs or hogs is called _____________

The flesh of young sheep is called ____________

The flesh of mature cattle is called ___________

The flesh of young cattle (calf) is called _______________

The organ meats of the animal is called ______________

from which of the following do you get bacon?

From which of the following do you get gyros?

From which of the following so you get chitterlings?

From which of the following do you get corned brisket?

Shellfish should be cooked for

The main nutritive value of fish is

Flesh of a fish (when buying) should

The cooking method that introduces the most fat into a recipe is

Fish as it comes from the water is called

Cross section slices of fish with a section of the backbone is called

lengthwise cuts from the sides of a fish is called

A fish that is scaled, cleaned, usually with the head, tail, and fins removed is called

Uniform portions of fish coated with seasoned breadcrumbs

Activated leavening agents and helps form gluten

Out of these fruits which is an example of a tropical fruit? Apple, Cantaloupe, Pineapple, or Strawberry

How does refrigeration affect fruits and vegetables?

Which fruit would turn brown if exposed to air?

What can be sprinkled on fresh fruit to prevent it from turning brown?

What is an excellent indication of fresh fruit ripeness?

Which vitamin are citrus fruits ripe in?

The cuts of meat we purchase from a food store are called ______________________.

The main nutritive value of meat is ________________

Meat is an excellent source of _____________.

A check to make sure meat is wholesome and processed under sanitary conditions is called _______________

A serving portion of boneless meat is how many ounces?

Which of the following is considered a dry heat method of cooking? Broiling, Boiling, Frying, or stewing

Which of the following is considered a moist heat method of cooking? Braising, Broiling, Simmering

The stamp USDA PRIME refers to what?

The round stamp INSP.D & P.S.D. refers to _________________.

The top quality grade of beef found in supermarkets is usually_______________________________.

Binds ingredients and sometimes leavens, increases nutritional value

causes cakes to rise

contributes to flavor, tenderness and browning

provides structure or framework

provides tenderness in cakes

What ingredient can make a cake tough

If directions in a recipe tell you to fold a flour mixture into beaten egg whites, which of the following utensils would give you the best results?

The gradual combining of sugar and softened fat is called

which cake has the fewest calories

are made with oil and large quantity of eggs

contains no shortening and are leavened with the air beaten into the eggs

general name for cakes made with solid fat

The leavening agent in an angel food cake is what?

which ingredient helps egg whites beat up to full volume and stabilizes them

the best flour to use when baking a homemade butter cake is

Condition where weight is 20% over ideal weight is

A guide to quality and cutability is called ___________

excessive dieting caused by distorted body image is known as

A mixture of oil and an acid used to tenderize meat is called_____________

A substance that holds the muscled cells in meat together and makes meat tough is ______________

Flecks of fat throughout meat that help to tenderize is called ______________________

A binge and purge pattern of eating is called

Condition caused by lack of calcium in bones

condition caused by lack of nourishment

1 pound equals how many ounces?

1/4 cup equals how many Tablespoons

4 sticks of butter equals how many cups?

1/8 cup equals how many Tablespoons?

Which measuring cups should be set on a level surface and read at eye level? liquid or dry

Standardized graduated measuring cups are in 1/8, 1/4, 3/8, 3/4 and 1 cup sizes? True or False

A good recipe lists ingredients and directions for combining them. True or False

To make a mixture smooth by lifting the mixture over and over quickly to incorporate air using a spoon, whisk, or mixer is called ___________

To cook in a liquid below the boiling point is called________

To cook by dry heat, usually in an oven is called ___________

Deadly food poisoning often found in improperly processed canned foods is known as_________

Food poisoning found in meat, poultry, eggs, and dairy products is __________________________

Food poisoning caused by bacteria found in the human throat, nose and skin is known as ________

The cause of food borne illness is _______________

Accurate measuring is, or is not important in food preparation.

To add to a delicate mixture by cutting down and turning over slowly without loss of air is called ________

To combine ingredients thoroughly, with a circular motion, using a spoon or fork is called _________

lack of oxygen in red blood cells, lack of iron is known as

When following recipes, preliminary preparation of ingredients may include these steps

what kind of measuring cups are used to measure flour

Baking powder and baking soda are ______________ agents

It is a bad sanitation practice to allow __________ in the kitchen

Thaw frozen foods in the ________________

The temperature at which bacteria grows best is _______________

What fruit is a drupe and has a single seed surrounded by a juicy edible part?

Can berries and melons be sored longer than apples and citrus fruits? yes or no

____________________ is a method of preserving food by removing most of the water

Are raw or cooked fruits and vegetables more nutritious?

Grease fires should be extinguished with ____________ or _____________

Leveling off:

Brown sugar needs to be __________ _____________ for accurate measurement.

The cooks personal hygiene or individual cleanliness contributes to the ________________ of food preparation

Spoilage is a change in food caused by _____________ or microorganisms

After serving the food , let it stand until it reaches room temperature before refrigerating True/False

Completer proteins contain all the essential _________ ____________.

Quality meats are those ________ treated with salt, sugar, and certain chemicals

A meat thermometer is an accurate way to determine the ____________ of a roast.

Fish is very ____________ and must be stored with care.

Frosting makes cakes attractive and helps keep them ___________.

What should you NOT do to a pan for baking an angel food cake?

_______________ of the meat is determined by the location of muscle on the animal

Red meat is high in __________ _____________

Fish is an excellent source of mineral iodine, which prevents ______________

Fish contains less fat and fewer calories than _____ _____.

The two classifications of fish are: _________ and _______

Government inspection of fish is ______________________

Fish is ready to serve when the flesh can be easily ________ with a fork

A coupler allows you to change ________________ ______ on a pastry bag.

Fruits and vegetables are excellent sources of ________ and _________.

Fruit may lose some texture qualities during ____________

Pounding and grinding are mechanical methods of _____________meats

Which one spoils more, a roast or ground meat

Muscles that are given more exercise are more _____________

Meat tenderizer powder contains an enzyme that helps to break up the ____________ ____________.

____________ cakes should be cooled 5-10 minutes before they are removed from the pan.

Angel food cakes should be cooled how?

Ovens must be _____________________ when baking cakes.

The main nutritive value of cakes is ____________

when a cake is done it will ___________ back when touched.

Brush crumbs off the cake before _________.