Lab One:

Question 1

What are the five basic tastes?

Answer 1

Salty
Sweet
Sour
Bitter
Umami

Question 2

What causes a salty taste

Answer 2

Presence of sodium chloride (table salt)

Question 3

What causes a sweet taste

Answer 3

Presence of sugar and some other molecules

Question 4

What causes the sour taste?

Answer 4

Presence of acid/free hydrogen ions

Question 5

What causes the bitter taste?

Answer 5

Presence of bases

Question 6

What causes the umami taste?

Answer 6

Presence of free glutamate

Question 7

Name some chemical sensations that contribute to flavour besides the five basic tastes

Answer 7

Spiciness, cooling, burning, bite, metallic feel, astringency

Question 8

What is the Julian cut?

Answer 8

Thin strips for carrots (for stirfry)

Question 9

What is dicing?

Answer 9

Cutting food into small cubes, sizes can vary

Question 10

What is bunoise

Answer 10

Very fine dice

Question 11

What is chiffonade?

Answer 11

Thin ribbons usually for leafy herbs, like basil or spinach

You take the leaves and stack them from largest to smallest and rolled them into a cigar and then cut 

Question 13

Payseaane

Answer 13

Cutting a vegetable into a quarter and then slicing it thin flat square/round/triangle slices 

Question 14

What is a pairing knife used for?

Answer 14

Peeling trimming and intricate work not for chopping, large vegetables or meat

Question 15

Mirepoix

Answer 15

Aromatic mix of vegetables (onion, carrot, celery) diced into medium pieces

Question 16

Why must surfaces be cleaned before using bleach?

Answer 16

Bleach is inactivated by organic material so surfaces must be cleaned with hot soapy water first

Question 17

Can bleach be mixed with soap or other cleaning products

Answer 17

No mixing can produce harmful chlorine gas

Question 18

How often should bleach solutions be replaced?

Answer 18

Daily

Question 19

What is the danger zone in food safety

Answer 19

4-60 degrees Celsius bacteria multiply most rapidly in this range

Question 20

How should cold foods be stored?

Answer 20

Below 4°

Question 21

How should hot foods be stored?

Answer 21

Above 60°

Question 22

How long can food be safely left at room temperature?

Answer 22

No more than two hours

Question 23

How do you measure the internal temperature of food?

Answer 23

Insert thermometer into the thickest part of food

Question 24

Can linen or paper be placed on a range top

Answer 24

No, never

Question 25

How can grease fire be handled?

Answer 25

Turn off heat, cover with lid, never use water

Question 26

How should broken glass be disposed of?

Answer 26

In designated sharps/glass containers and inform TA

Question 27

What are the five components of food literacy?

Answer 27

1. Knowing about food. 2. Having food skills. 3. Feeling confident in food choices. 4. Making healthy choices most of the time. 5. Food literacy is improved by supportive, living situation, food environment, culture, and traditions.

Question 28

What are internal factors in food literacy?

Answer 28

Skills, knowledge, and confidence in food related tasks

Question 29

What are external factors in food literacy?

Answer 29

Living situation, income, food, access kitchen, equipment, culture, traditions, and food environment

Question 30

What knowledge is included in knowing about food?

Answer 30

Understanding types of food, nutrients, ingredients, reliable nutrition, sources, health effects of foods, food, production, processing, sale, disposal, cooking, and nutrition terminology

Question 31

Give examples of health related food terms

Answer 31

High fiber, low sodium

Question 32

Give examples of cooking/preparation terms

Answer 32

Sauté, fold, mix, boil, bake, fry, broil, roast

Question 33

What are key food skills?

Answer 33

Chopping, mixing, stirring, measuring, reading/following recipes, handling/storing food, safe safely, minimizing waste, planning/organizing meals

Question 34

What is “ cooking self efficiency”

Answer 34

Belief in your ability to cook, tasty healthy meals, using available ingredients and tools

Question 35

Why is planning meals important for food literacy?

Answer 35

It helps get healthy meals on the table, manage time/resource resources and share food with others

Question 36

How does involving others in meal preparation support food literacy?

Answer 36

It enhances learning, passes on culture/traditions, and build social connections

Question 37

What is the food attitude attribute?

Answer 37

Positive relationship with food: enjoying eating, preparing healthy meals, and preparing food with others

Question 38

What is a healthy eating pattern?

Answer 38

Regularly eating a variety of healthy foods to maintain health and meat nutritional needs

Question 39

I should foods be categorized as good/bad for healthy eating?

Answer 39

No, avoid judging foods to prevent stress and promote a positive relationship with food

Question 40

How can living situation affect food literacy?

Answer 40

Income, kitchen, equipment, access to ingredients and thyme, can limit the ability to prepare healthy meals

Question 41

What is the food system?

Answer 41

The full process from farm to fork, including growing processing transporting, selling, consuming and disposing of food

Question 42

Why is precision an ingredient measurement important?

Answer 42

Ensures inventory control, recipe costing, quality control, quantity control, diet control, reproduceability, and efficient purchasing

Question 43

Name three methods for measuring fat

Answer 43

Dry measure method Water displacement method Cutting block according to rapper marks

Question 44

How should flour be measured if a recipe does not specify sifted

Answer 44

Stir, spoon lightly into the dry measure until overflowing and level of spatula

Question 45

What are the main characteristics used to evaluate food quality?

Answer 45

Appearance, texture, tenderness, flavor, serving temperature, and manner of serving

Question 46

What does texture refer to in food evaluation?

Answer 46

Structure of the product: size of gas cells, thickness of cell walls, body, consistency, or mouth feel

Question 47

What does tenderness refer to?

Answer 47

Ease of cutting, breaking, or chewing moistness for baked products, using us for meat