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: 750539
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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
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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