SFL 110 BYU LeAnn Bitner

What information is on a Food Label?

% Daily value & Serving Size

1 cube/stick of butter/margarine= ______ cup(s)

0.5

What factors influence Family Meal Planning?

1. Available Time to Cook 2. Seasonal Food Availability 3. Variety of Foods 4. Special Occasions 5. Financial Resources

What are the Sensory Aspects of Meal Planning?

1. Color 2. Texture 3. Shape 4. Flavor 5. Temperature

MyPlate food groups?

1. Fruits 2. Vegetables 3. Grains 4. Protein 5. Dairy

Advantages of Meal Planning

1. Save money 2. Save time 3. Waste Less 4. Stress less (?) 5. Healthier/Portion Control

____ tbsp in 1 cup

16

____ cup(s) in 1 pint?

2

_____ tsp in 1 tbsp?

3

____ cup(s) in 1 quart?

4

____ tbsp in 1/4 cup?

4

What is the food temp danger zone?

40-140

____ oz in 1 cup?

8

Define: Dice

A culinary knife cut in which the food item is cut into small blocks or dice. 1/4" squares

How do you classify a drupe?

A fleshy fruit that has one seed surrounded by a bony endocarp. Plums, peaches, olives

What is a loss leader?

A product sold at a low price to attract customers to a store.

What is a bread knife used for?

A serrated knife that's long enough to cut through large loaves of bread

What is the Unit Price? Why is it a helpful tool when shopping?

A way to categorize how much the product itself costs, a simple and easy way to average out the cost.

Define: Garnish

An item or substance used as a decoration or embellishment accompanying a prepared food dish or drink

How can elevation affect baking?

At altitude: Rise more easily Lose moisture faster

How do you classify a root?

Beetroot, carrot, turnip

What are kitchen sears used for?

Can cut both raw & cooked food, also cutting/cracking shells. Also used to cut packaging and non-food items

What is a chef's knife used for?

Chopping and dicing vegetables, fruits, and herbs. An all-rounder

What is a common sauce made from a roux?

Curry + some other french ish

Define: Mince

Cut up or grind into very small pieces

What is a paring knife used for?

Cut, chop, slice. Like a more precise chef's knife

What is a serrated knife used for?

Cutting through hard exteriors, without crushing soft interiors

T/F Liquid and solid fats can be interchanged in recipes?

False

How do you classify a bulb?

Garlic, onion, leek, shallot

What are some microwave safe materials?

Glass, ceramic, and labeled plastic containers

What does a perfect muffin look like?

Good volume, slightly rounded, golden brown/pebbly top

How to measure: Sugar

Granulated- Stirred Powdered- Lightly sifted/spooned Brown- Firmly packed

Some things that you can make from roux?

Gravy, Mac n Cheese, chowder, gumbo

What is a common cause of Botulism?

Home-canned foods that are low in acid, such as fruits, vegetables and fish

What apples are best for baking?

Honeycrisp and Granny Smith

What are the common knife cuts?

Julienne (tiny fries) , Batonnet (regular fries), Matchstick (steak fries) , Brunoise (1x1 lego square), Small Dice (2x2 lego square), Medium Dice (4x4 lego square)

What is a zester used for?

Like a file/grater that's used to obtain the skins of some fruits (lemon, lime)

What are the consequences of overcooking vegetables?

Loss of nutrients & flavor

What foods need to be processed in a pressure cooker/canner?

Low acid foods (meats, nonpickled vegetables)

How does smoke point of an oil affect frying?

Lower smoke point means it burns easier. Deep frying is very hot, so you need a higher smoke point, such as refined oils ~vegetable oil

How do you classify a pome?

Many seeds, fleshy tissue. Includes Apples & Pears

How to measure: Oatmeal

Measure it dry in a measuring cup..?

What are some non-microwave safe materials?

Metal, foam, some plastics, paper bag

Where do you store fruits and vegetables?

Most are stored on the countertop or in the refrigerator

How to measure: shortening

Often pre-measured on packaging, but firmly press into measuring cup and level with spatula. Also liquid displacement

How do you calibrate an instant read thermometer?

Put it in boiling water, make sure it reads 211/212 degrees. Adjust nut on back till it does.

How is olive oil best stored?

Refrigeration (except for extra virgin ones)

When might you decide to store a fruit in the refrigerator instead of on the countertop?

Refrigerator if they're already ripe, countertop if they still need to ripen

What is a roux?

Roux is flour and fat cooked together and used to thicken sauces

How to measure: flour

Sift once, spoon into cup, don't tap cup

Store Brand versus a National Brand.

Store Brand- "Generic", cheaper to make, can sell at lower price point, but often viewed as lower quality National Brand- "Original", more expensive, worse profit margin, but has marketing & consistency to back it

Function of Fat in baking

Tenderize Aeration/Creaming Moistening/Lubrication

Define: Bake

To cook by dry heat, usually in the oven.

Define: Broil

To cook by exposure to direct, intense radiant heat.

Define: Cut-in

To mix a solid, cold fat (butter or shortening) into dry ingredients

Define: Simmer

To stay just below the boiling point while being heated

Goals of MyPlate?

To visually help Americans consume a nutrient-rich, calorie appropriate, balanced diet that includes a variety of foods in moderation, and that will better manage their health and weight.

Who revises Dietary Guidelines for Americans?

USDA & HHS

What is a common cause of Salmonella?

Undercooked eggs, poultry, or meat

What is a common cause of E.Coli?

Undercooked meat (hamburger); raw milk

How is unit price determined?

Unit price is figured by dividing the cost of the food by the number of ounces

What is a cleaver (knife) used for?

Used for chopping raw meat. Sometimes used for crushing garclic because of it's broad head

Best Oil for Deep Fat Frying

Vegetable Oil

Fruits and Vegetables are high in what nutrients?

Vitamins & Minerals

What equipment do you need to can fruits?

Water bath canner, jar lifter, cans

How do you 1/2 an egg?

Whisk it all together, take half of the remainder ~2tbsp

How do you classify a leaf?

cabbage, lettuce, brussel sprouts, spinach

How to measure: liquid ingredients

eye level, on a flat surface

What equipment do you need to can meat?

pressure canner

How to measure: dry ingredients

stirring or sifting, then spooning the ingredient, then leveling it off