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Food Preparation            Skills and Storage Food Preparation            Skills and Storage

Food Preparation Skills and Storage - PowerPoint Presentation

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Uploaded On 2016-02-24

Food Preparation Skills and Storage - PPT Presentation

You will be given 10 seconds after each question before the slides advance to the answer page To advance to next slide press the space bar Food Preparation Skills and Storage Name one hard cheese ID: 230112

storage food skills preparation food storage preparation skills amp called purchasing temperature firm foods type cheese date color eggs

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Slide1

Food Preparation Skills and Storage

You will be given 10 seconds after each question before the slides advance to the answer page. To advance to next slide, press the space bar.Slide2

Food Preparation

Skills and Storage

Name one hard cheeseSlide3

Food Preparation Skills & Storage

Cheddar

Colby

Colby Jack

Swiss

ProvoloneSlide4

Food Preparation Skills & Storage

Name one semisoft cheeseSlide5

Food Preparation Skills & Storage

Blue (bleu)

Gorgonzola

Roquefort

Stilton

Brick

Monterey

Jack

Muenster

Port du

Salut

MozzarellaSlide6

Food Preparation Skills & Storage

Name one soft cheeseSlide7

Food Preparation Skills & Storage

Brie

Camembert

Limburger

Bel

Paese

Cottage Cheese

Cream Cheese

RicottaSlide8

Food Preparation Skills & Storage

What is a blend of one or more natural cheeses that have been processed using heat to inactivate bacteria and enzymes called?Slide9

Food Preparation Skills & Storage

Process CheeseSlide10

Food Preparation Skills & Storage

What type of cheese is made from skim milk and cheese cultures?Slide11

Food Preparation Skills & Storage

Fat-FreeSlide12

Food Preparation Skills & Storage

What temperature should cheese be refrigerated at?Slide13

Food Preparation Skills & Storage

35 to 40 degreesSlide14

Food Preparation Skills & Storage

What is a creamy, custard like cultured milk product made by fermenting whole, low-fat or skim milk with a bacterial cultured called?Slide15

Food Preparation Skills & Storage

YogurtSlide16

Food Preparation Skills & Storage

What is made from a pasteurized mixture of milk, cream, sugar, stabilizers, flavorings and sometimes eggs called?Slide17

Food Preparation Skills & Storage

Ice CreamSlide18

Food Preparation Skills & Storage

Name on dry heat method.Slide19

Food Preparation Skills & Storage

Roasting

Broiling

Grilling

Pan-frying

Stir-fryingSlide20

Food Preparation Skills & Storage

Which cooking method is recommended for larger cuts of beef, veal, lamb and pork?Slide21

Food Preparation Skills & Storage

RoastingSlide22

Food Preparation Skills & Storage

This cooking method is suitable for tender steaks and chops; kabobs; pork ribs; sliced ham; bacon; ground meat patties or meatballs.Slide23

Food Preparation Skills & Storage

BroilingSlide24

Food Preparation Skills & Storage

What is another of broiling called?Slide25

Food Preparation Skills & Storage

GrillingSlide26

Food Preparation Skills & Storage

Where should you insert a thermometer to check the temperature of the meat?Slide27

Food Preparation Skills & Storage

In the thickest portion of the cut, but is not resting in fat or against the boneSlide28

Food Preparation Skills & Storage

Name one characteristics of a good quality fresh finfish.Slide29

Food Preparation Skills & Storage

Flesh is firm

Odor is fresh and mild

Gills are bright red or pink and free from slime

Skin is shinySlide30

Food Preparation Skills & Storage

Name on characteristic of a good quality fresh shellfish.Slide31

Food Preparation Skills & Storage

Odor is mild

Flesh is firmSlide32

Food Preparation Skills & Storage

Name one characteristic of a good quality for frozen fish.Slide33

Food Preparation Skills & Storage

Solidly frozen

Flesh has not discoloration

Little or no odor

Wrapping is intact and is of moisture-vapor-proof material

No ice crystalsSlide34

Food Preparation Skills & Storage

How long do you cook fish?Slide35

Food Preparation Skills & Storage

10 minutes per inch of thicknessSlide36

Food Preparation Skills & Storage

What is a function of fluoride in the body?Slide37

Food Preparation Skills & Storage

Makes teeth resistant to decay; Moderate levels in bone may reduce osteoporosisSlide38

Food Preparation Skills & Storage

Name one product that you would use beaten egg whites.Slide39

Food Preparation Skills & Storage

Puffy omelets

Soufflés

Chiffon CakesSlide40

Food Preparation Skills & Storage

The volume of beaten egg whites can increase bySlide41

Food Preparation Skills & Storage

6 to 8 timesSlide42

Food Preparation Skills & Storage

What cannot be overbeaten as whites can be?Slide43

Food Preparation Skills & Storage

Egg YolksSlide44

Food Preparation Skills & Storage

How long should you beat whole eggs or egg yolks?Slide45

Food Preparation Skills & Storage

3 – 5 minutesSlide46

Food Preparation Skills & Storage

Microwave cooking is not recommended for what egg products?Slide47

Food Preparation Skills & Storage

Soufflés and Puffy omeletsSlide48

Food Preparation Skills & Storage

When should you use refrigerated hard-cooked unpeeled eggs?Slide49

Food Preparation Skills & Storage

Within a weekSlide50

Food Preparation Skills & Storage

How do you thaw frozen eggs?Slide51

Food Preparation Skills & Storage

Thaw under running cold water or overnight in the refrigerator.Slide52

Food Preparation Skills & Storage

Name one type of apple that are best for eating raw, in salads or fruit cups.Slide53

Food Preparation Skills & Storage

Delicious

Gala

Golden Delicious

Jonathan Macintosh

Spartans

Stayman

WinesapSlide54

Food Preparation Skills & Storage

Name one type of apple that is excellent for pies and saucesSlide55

Food Preparation Skills & Storage

Granny Smith

Gravenstein

Grimes Golden

Newton

JonathanSlide56

Food Preparation Skills & Storage

Name one type of apple that holds its shape well in baking.Slide57

Food Preparation Skills & Storage

Northern Spy

Rhode Island Greening

Rome Beauty

Winesap

York ImperialSlide58

Food Preparation Skills & Storage

Name one thing you should look for when purchasing apples.Slide59

Food Preparation Skills & Storage

Firm, well-colored fruitSlide60

Food Preparation Skills & Storage

Name on thing you should look for when purchasing apricots.Slide61

Food Preparation Skills & Storage

Uniform, golden-orange colorSlide62

Food Preparation Skills & Storage

What should you look for when purchasing avocados for immediate use. Slide63

Food Preparation Skills & Storage

Slightly soft that yield to gentle pressure on the skin.Slide64

Food Preparation Skills & Storage

What should you look for when purchasing avocados for use in a few days.Slide65

Food Preparation Skills & Storage

Firm fruits that do not yield to the squeeze test.Slide66

Food Preparation Skills & Storage

What should you look for when purchasing bananas?Slide67

Food Preparation Skills & Storage

Firm, bright in appearance and free from bruisesSlide68

Food Preparation Skills & Storage

Name two things you are looking for when purchasing blueberries.Slide69

Food Preparation Skills & Storage

Dark blue color with a silvery bloom which is a natural, protective waxy coating

Plump

Uniform

Dry and free from stems or leavesSlide70

Food Preparation Skills & Storage

Name one characteristic of a ripe cantaloupe.Slide71

Food Preparation Skills & Storage

Yellowish cast to the rind

Pleasant cantaloupe odor when held to the nose

Yield slightly to light thumb pressure on the blossom end of the melonSlide72

Food Preparation Skills & Storage

What is the most important indication of good flavor and maturity in sweet cherries?Slide73

Food Preparation Skills & Storage

A very dark color.Slide74

Food Preparation Skills & Storage

What should you look for when purchasing cranberries?Slide75

Food Preparation Skills & Storage

Plump, firm berries with a lustrous colorSlide76

Food Preparation Skills & Storage

What should you look for when purchasing grapefruit for eating?Slide77

Food Preparation Skills & Storage

Firm, well-shaped fruit

Heavy for their sizeSlide78

Food Preparation Skills & Storage

What type of skin on grapefruit produces the most juice?Slide79

Food Preparation Skills & Storage

Thin-skinnedSlide80

Food Preparation Skills & Storage

What should you look for when purchasing grapes?Slide81

Food Preparation Skills & Storage

Well-colored plump grapes that are firmly attached to the stem.Slide82

Food Preparation Skills & Storage

Name one thing you should look for when purchasing a honeydew.Slide83

Food Preparation Skills & Storage

Soft, velvety feel

Slightly softening at the blossom end

Faint pleasant fruit aroma

Yellowish white to cream rind colorSlide84

Food Preparation Skills & Storage

How do you know that a kiwifruit is ripe?Slide85

Food Preparation Skills & Storage

When it yields to gentle pressureSlide86

Food Preparation Skills & Storage

What should you look for when purchasing oranges?Slide87

Food Preparation Skills & Storage

Firm and heavy oranges with fresh, bright looking skin that is reasonably smoothSlide88

Food Preparation Skills & Storage

Name one thing you should look for when purchasing peaches.Slide89

Food Preparation Skills & Storage

Fairly firm

Peachy fragranceSlide90

Food Preparation Skills & Storage

Name one thing you should loo

k for when purchasing a Bartlett pear.Slide91

Food Preparation Skills & Storage

Pale yellow to rich yellow colorSlide92

Food Preparation Skills & Storage

Name one thing you should look for when purchasing strawberries.Slide93

Food Preparation Skills & Storage

Full red color

Bright luster

Firm

flesh

Cap stem still attachedSlide94

Food Preparation Skills & Storage

Name one thing you should look for when purchasing cut melons.Slide95

Food Preparation Skills & Storage

Firm

Juicy flesh with good red color

Free of white streaks

Seeds which are dark brown or blackSlide96

Food Preparation Skills & Storage

Name one crucifersSlide97

Food Preparation Skills & Storage

Bok Choy

Broccoli

Brussels sprouts

Cabbage

Cauliflower

Kale

Mustard greens

TurnipsSlide98

Food Preparation Skills & Storage

How many quarts are in a gallon?Slide99

Food Preparation Skills & Storage

4Slide100

Food Preparation Skills & Storage

How many cups are in a pint?Slide101

Food Preparation Skills & Storage

2Slide102

Food Preparation Skills & Storage

How many pints are in a quart?Slide103

Food Preparation Skills & Storage

2Slide104

Food Preparation Skills & Storage

How many teaspoons are in a tablespoon?Slide105

Food Preparation Skills & Storage

3Slide106

Food Preparation Skills & Storage

How many tables spoons are in a cup?Slide107

Food Preparation Skills & Storage

16Slide108

Food Preparation Skills & Storage

What is it called to cut mean, fruit or vegetables into long, thin strips?Slide109

Food Preparation Skills & Storage

JulienneSlide110

Food Preparation Skills & Storage

What type of water is about a temperature of 95 degrees?Slide111

Food Preparation Skills & Storage

LukewarmSlide112

Food Preparation Skills & Storage

What is a Hot Spanish or Mexican sausage called?Slide113

Food Preparation Skills & Storage

ChorizoSlide114

Food Preparation Skills & Storage

What are very thin pancakes called?Slide115

Food Preparation Skills & Storage

CrepesSlide116

Food Preparation Skills & Storage

What is a mixture of fat and flower used to thicken soups, sauces and gravies called?Slide117

Food Preparation Skills & Storage

RouxSlide118

Food Preparation Skills & Storage

What is an appetizer composed of

vinegared

rice topped with raw fish or wrapped in layer seaweed called?Slide119

Food Preparation Skills & Storage

SushiSlide120

Food Preparation Skills & Storage

What is it called when you order off a menu and each dish is prices separately?Slide121

Food Preparation Skills & Storage

A la CarteSlide122

Food Preparation Skills & Storage

What is a mild German sausage, usually light gray in color called?Slide123

Food Preparation Skills & Storage

BratwurstSlide124

Food Preparation Skills & Storage

What are well-cleaned small intestines of hogs, cut into pieces and boiled, and then friend and seasoned called?Slide125

Food Preparation Skills & Storage

Chitterlings or

chittlinsSlide126

Food Preparation Skills & Storage

What is a flat bread with a pocket inside that may be stuffed with mean and/or salad called?Slide127

Food Preparation Skills & Storage

PitaSlide128

Food Preparation Skills & Storage

What product is made from fruit juice called?Slide129

Food Preparation Skills & Storage

JellySlide130

Food Preparation Skills & Storage

What product is made from crushed or ground fruit called?Slide131

Food Preparation Skills & Storage

JamSlide132

Food Preparation Skills & Storage

What is a smooth, less sweet preserve made from fruit pulp run through a sieve and cooked slowly called?Slide133

Food Preparation Skills & Storage

Raw PackSlide134

Food Preparation Skills & Storage

What is it called when you heat fruits in syrup, water or steam or in extracted juice before packing?Slide135

Food Preparation Skills & Storage

Hot packSlide136

Food Preparation Skills & Storage

Name two methods of packing vegetables into jars.Slide137

Food Preparation Skills & Storage

Raw pack and Hot packSlide138

Food Preparation Skills & Storage

What are the two types of canning called?Slide139

Food Preparation Skills & Storage

Water Bath and pressureSlide140

Food Preparation Skills & Storage

What is a substance that inhibits the chemical reaction that causes oxidation called?Slide141

Food Preparation Skills & Storage

AntioxidantSlide142

Food Preparation Skills & Storage

What is proces

s of preserving food by using acid and salt to inhibit microbial growth?Slide143

Food Preparation Skills & Storage

PicklingSlide144

Food Preparation Skills & Storage

What is it called when the temperature at which a fat begins to smoke and emit irritating vapors?Slide145

Food Preparation Skills & Storage

Smoke pointSlide146

Food Preparation Skills & Storage

What is the ideal temperature for a pantry?Slide147

Food Preparation Skills & Storage

50 to 70 degrees Slide148

Food Preparation Skills & Storage

What are two of the storage conditions for a pantry?Slide149

Food Preparation Skills & Storage

Cool, dry, darkSlide150

Food Preparation Skills & Storage

To keep foods from deterioration in the pantry, what type of container should they be stored in?Slide151

Food Preparation Skills & Storage

Metal

Plastic or

GlassSlide152

Food Preparation Skills & Storage

What is the effect of overloading a refrigerator?Slide153

Food Preparation Skills & Storage

Reduces the inside temperatureSlide154

Food Preparation Skills & Storage

At what temperature should a refrigerator temperature be maintained at or below?Slide155

Food Preparation Skills & Storage

40 degree FSlide156

Food Preparation Skills & Storage

What food items should be stored in the coolest part of the refrigerator?Slide157

Food Preparation Skills & Storage

Most perishable items, including meats, poultry, fish, eggs and dairy products.Slide158

Food Preparation Skills & Storage

How do you maintain the quality of refrigerated foods?Slide159

Food Preparation Skills & Storage

Store them in airtight wraps or containers.Slide160

Food Preparation Skills & Storage

What does storing foods in airtight wraps or containers do for refrigerated foods?Slide161

Food Preparation Skills & Storage

This prevents foods from drying out, and odors or flavors from transferring from one food to another. Slide162

Food Preparation Skills & Storage

How should raw meats, poultry and fish be stored in the refrigerator?Slide163

Food Preparation Skills & Storage

Wrap them

securly

so that

jices

do not drip onto and contaminate other foods. It’s also a good idea to set them on a plate or other container. Slide164

Food Preparation Skills & Storage

At what temperature should a freezer temperature be maintained at or below?Slide165

Food Preparation Skills & Storage

At what temperature should a refrigerator temperature be maintained at or below?Slide166

Food Preparation Skills & Storage

0 degree FSlide167

Food Preparation Skills & Storage

What type of thermometer should be used to monitor a freezer?Slide168

Food Preparation Skills & Storage

Appliance thermometerSlide169

Food Preparation Skills & Storage

What is the best way to thaw frozen foods?Slide170

Food Preparation Skills & Storage

It’s best to thaw foods in the refrigerator.Slide171

Food Preparation Skills & Storage

When packaging items for the freezer in moisture and vapor proof wraps or containers, what types of packaging should be used?Slide172

Food Preparation Skills & Storage

Only use freezer-grade foil, plastic wrap or bags or freezer paper or freezer containers.Slide173

Food Preparation Skills & Storage

What causes freezer burn?Slide174

Food Preparation Skills & Storage

If packaging is torn or develops holes.Slide175

Food Preparation Skills & Storage

What are two things that freezer food should be

labaled

with?Slide176

Food Preparation Skills & Storage

The date, type of food and weight or number of servingsSlide177

Food Preparation Skills & Storage

Partially thawed foods should only be refrozen if what are still present?Slide178

Food Preparation Skills & Storage

Ice CrystalsSlide179

Food Preparation Skills & Storage

What is meant by the term “open dating”?Slide180

Food Preparation Skills & Storage

The food manufacturer uses a calendar date to help store manager know the length of time a food should be offered for sale.Slide181

Food Preparation Skills & Storage

What are two types of open dating?Slide182

Food Preparation Skills & Storage

Sell by or pull by dateSlide183

Food Preparation Skills & Storage

This is the last day the food should be eaten. Except eggs, discard foods not consumed by this date.Slide184

Food Preparation Skills & Storage

Expiration date.Slide185

Food Preparation Skills & Storage

When should eggs be purchased?Slide186

Food Preparation Skills & Storage

Buy eggs before the expiration date and use them within 30 daysSlide187

Food Preparation Skills & Storage

What is the date the food was packaged or processed? Consumers may be able to determine the age of the product by looking at this date.Slide188

Food Preparation Skills & Storage

Pack dateSlide189

Food Preparation Skills & Storage

Leftovers should be frozen or refrigerated within how many hours of cooking it?Slide190

Food Preparation Skills & Storage

2Slide191

Food Preparation Skills & Storage

Leftovers should be frozen or refrigerated in a container that is no more than how many inches deep?Slide192

Food Preparation Skills & Storage

3Slide193

Food Preparation Skills & Storage

Leftovers should be covered and reheated to a temperature of at least what degree?Slide194

Food Preparation Skills & Storage

165 degrees.Slide195

Food Preparation Skills & Storage

Reheat soups, sauces, gravies and other “wet” foods to what type of boil?Slide196

Food Preparation Skills & Storage

A rolling boil