SFL 110 - Midterm #1

How do you measure oatmeal?

scoop from container with a measuring cup.

What equipment do you need to can meat?

Pressure canner

What is the Unit Price?

Price per oz., or price per lb/serving.

How to add more Fruits and Vegetables to your diet?

Try new food! Use MyPlate Menu Plan

Who revises Dietary Guidelines for Americans?

USDA (United States Department of Agriculture)

What is a common cause of E.Coli?

Undercooked meat (hamburger); raw milk

What can you use a Zester for?

Used to remove the peel from a lemon or lime, like a grater but holes are fine.

Ways to Heat Food: Convection

* Heat transfers directly from the source to the food being heated (broiling, grilling). *Circulation of heated air. - The transfer of heat by the movement of a fluid. ** movement / while baking, the fan circulate the heat to even in; movement -Have air circulating around the food, thus having more even and efficient baking. Convection baking can cut the baking time by as much as 25%. -a method of heat transfer where food is heated by a moving heat source such as hot air inside an oven that is circulated by a fan. ... Because convection circulates heat, it accelerates the cooking process.

What is the function of fat in baking?

* Tenderness, coats gluten particles. * Leavening (to make it rise) our baked goods. * When solid fat is creamed with sugar it supports the web of air that is beaten into the two ingredients which lifts and leavens our baked goods. * Butter also contains a percentage of water that evaporates off when it is baked, creating lift.

How do you prevent oxidation (turning brown) in fruits?

* The practice of dipping pieces of cut fruit in some acidic fruit juice is an effective means of preventing air from oxidizing the vitamin C or other vitamins in foods. (page 26 textbook) Browning of cut surfaces can be a problem in certain raw fruits, such as apples, avocados, peaches, and bananas. This color change is caused by action of oxidative enzymes, especially phenol oxidase, on catechin, leucoanthocyanins, and some other flavonoid com-pounds. Since this change requires oxygen, the enzyme cannot cause this oxidative change unless the fruit has been cut to expose the cut surfaces to air. The key to avoiding this problem is to block air from the surface. This can be done by dipping the cut fruit into an acidic fruit juice or by sprinkling some granulated sugar on the surface and stirring to spread the sugar uniformly. The sugar draws some water from the cut cells to make a sugar solution on the surface, thus effectively blocking air from the fruit itself. A solution of ascorbic acid is yet another means of preventing browning, in this case by providing ascorbic acid to interact with oxygen and protect the pigments. Browning problems can be reduced by chilling fruit in the refrigerator from the time that it is cut until it is served. (pg. 124 textbook)

Ways to Heat Food: Conduction

* Transfer of heat from one molecule to the next (regular baking, stovetop, pan to food). - The transfer of thermal energy from one material to another by direct contact ** food to be heated in direct contact with heating element example: frying an egg- heating the stove, heating the pan, heating the egg - Conduction is the process of heat being transferred between objects through direct contact, and it's the most common type of heat transfer. ... From there, the pan conducts heat to its contents. A deep fryer also uses conduction heating as the hot oil cooks the food when it comes into direct contact with it.

Symptoms of food-borne illness ?

** Bacteria and Virus Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice. How to prevent it: Ash hands, keep hot foods hot and cold foods cold, discard food that is contaminated.

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

*Don't want it to ripen any further/bought not as fresh. *Leftover vegetables and fruits also should be stored covered in the refrigerator even though they will not promote growth of microorganisms nearly as readily as will the protein-containing foods.

Ways to Heat Food: Radiation

*Heat transfers directly from the source to the food being heated (broiling, grilling). ** direct heat / energy transferred to food ex: roasting a marshmallow -In cooking, radiation is the process where heat and light waves strike and penetrate your food. As such, there is no direct contact between the heat source and the cooking food. There are two main radiant heat cooking methods: infrared and microwave radiation.

Ways to Heat Food: Microwave

*Microwaves are attracted to fat, sugar, and water molecules. *Microwaves cause these molecules to vibrate. This creates friction, which produces the heat needed to cook the food. -Heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating.

Why is the Unit Price a helpful tool when shopping?

*Useful in making choices between brands and between container sizes. * Easier price comparison among similar products in different sized containers *The biggest container is usually, but not always, the best value for you. (Stores provide unit pricing information on the shelves to let consumers know the price of an ounce or other sensible unit of measure of various products (Figure 20.10). This saves consumers a great deal of time, for comparisons can be made quickly when the shelf information can be scanned).

What can you use a Cleaver for?

*hacking meat *crushing garlic A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife intended for hacking through bone. The knife's broad side can also be used for crushing in food preparation (such as garlic).

Advantages of Meal Planning?

*meet the body's needs for the various nutrients. - dietary guidelines aim for fitness maintain healthy weight keep food safe to eat

Why is cleanliness important in Food Preparation?

- Removal of unused leftovers and careful cleaning of storage areas are important steps in maintaining control over food in the kitchen. This should be done in preparation for the next shopping expedition. This allows an inventory of existing food supplies to help in the development of an appropriate shopping list. - To avoid growing microbiological wonders in the refrigerator or other storage areas, the remote areas in the refrigerator need to be explored weekly. This should be done when the shopping list is being developed so that appropriate purchases will be made and edible items will not be duplicated. During this tour, food that will not be used should be discarded. Hydrator drawers and refrigerator shelves should be wiped clean in preparation for the arrival of the new food. If defrosting is needed, this also should be done before the shopping is done. This way the new food can be placed immediately into the cold storage area safely.

How is olive oil best stored?

1) Because it goes rancid quickly at room temperature, olive oil is best purchased in small enough quantities to be used quickly. 2) You should store it in a cool, dry, dark cupboard (away from direct sunlight and heat from the oven). The best temperature is 57 degrees but 70 degrees is okay.

How to handle salad greens?

1) Greens are likely to have sand or dirt trapped in their convoluted leaves, and this soil must be removed. To begin, run a large amount of water in the sink and slosh the greens in the water to help loosen the sand and soil (Figure 7.14). The greens may need to be subjected to several washings before the water no longer is loaded with sediment from the leaves. 2) The key to quality in many salads is the presentation of the greens. The ideal is an attractive, crisp leaf. Proper preparation is essential to achieving this goal, for greens rely on a high concentration of water in their cells to give the desired crispness. Lettuce cups can be used as liners for individual salads. To obtain leaves free of disfiguring tears, the core of iceberg lettuce needs to be removed, a job done easily with a paring knife (Figure 7.15). When cold water is run forcefully into the resulting cavity, the leaves will begin to separate gradually, making it easy to ease individual leaves from the head. Plenty of water clings to greens when they have been washed thoroughly. It is important to remove most of the water before putting the greens in a salad. Otherwise, the dressing will be diluted by the moisture and reduce the vibrant flavors. A salad spinner is a quick, easy way of spinning the water from the greens. An alternative is to pat greens dry with an absorbent towel. Refrigerator storage in the hydrator drawer or a tightly covered container for at least half an hour promotes crispness. After this has been done, the leaves can be used whole or broken into pieces the desired size. Tearing, rather than cutting with a knife, is recommended because the jagged edge that results adds eye appeal to the salad. (pg 142-143 textbook)

What are the most common knife cuts?

1) Julienne --skinny lady 1/8 2) Brunoise-the smallest square and think about medium dice and small dice 3) Batonnet: like a bayonet, not the biggest gun 1/4 4) Medium Matchstick - Actually the biggest ½ 5) Diagonal - rectangular small

What are the consequences of overcooking vegetables?

1) Loss of nutrients 2) Drain flavor

How do you select quality fruits and vegetables?

1) No brusies/damages & Nutrient Quality 2) Squeeze lightly 3) Smell 4) Choos smaller pieces =sweeter 5) Vibrant/Colorful 6) Purchase Seasonally 7) Compare Prices 8) Canned is okay (but often has more sodium) 9) Separate fresh fruits/vegetables from meat/poultry/seafood 10) Rinse before consuming - Buy them in season. *To obtain food of an acceptable quality, people may select from a variety of approaches to suit their lifestyles. Some may elect to prepare foods from the basic ingredients because of the creative aspects of preparation or because of the desire to avoid food additives. Others may prefer to use convenience foods and do a minimum of preparation, while still others may eat away from home. Regardless of the style of food selected, the ultimate goal is to eat the nutrients needed to achieve and maintain optimal health. These nutrients include the energy nutrients—carbohydrates, fats (lipids), and proteins—which are important for forming tissues and many other compounds in the body as well as providing energy. Minerals are needed to help form the body's structure and many compounds within the body. They also help to maintain the normal balance of acids and bases in the body and to attain water balance in various bodily components. Even the transmission of nerve impulses requires the presence of minerals. The last category of nutrients is the vitamins, including the fat-soluble vitamins (vitamins A, D, E, and K) and the water-soluble B vitamins (thiamin, riboflavin, niacin, pantothenic acid, folacin, vitamin B6, vitamin B12, and biotin) and vitamin C.

Fruits & Vegetables: Why preserve food at home?

1) Saves money 2) Satisfaction 3) Self-reliance 4) Ingredient Control (Examples:Canning, freezing, drying, freeze-drying, preserving with salt and sugar, and irradiation are techniques that are used to preserve food. Some food preservation, including canning, pickling, freezing, drying, and jam and jelly making, is done in homes; more is done commercially. All preservation techniques are directed toward preventing the growth of yeasts, molds, and bacteria that will cause food spoilage or illness. Canning utilizes high temperatures to kill microorganisms. Freezing significantly retards the growth of microorganisms. Drying promotes long storage life because microorganisms fail to thrive in an extremely low-moisture environment. Irradiation kills microorganisms, and high concentrations of salt or sugar prevent their growth. Whether preservation is done commercially or in the home, processing must be controlled conscientiously to ensure safety and long storage life of the food.)

Tips for wise grocery shopping?

1) Stay on perimeter 2) Have a list and follow it 3) Don't go when hungry, angry, lonely, tired (aka. HALT)

Why is burning a problem when frying food in butter?

1) The milk solids in your butter burn fast due to the amount of water in them/fat composition. It has a lower smoke point and burns quicker. (Some people like to use butter or margarine for shallow-fat frying because of the flavor and color contributed by these fats. However, both butter and margarine can be used only a very short period of time before they begin to smoke and break down (Table 8.2). This is due to their fat composition and the presence of water as well as to the presence of milk solids. Burning of these fats (actually, the milk solids in them) also can be a problem affecting both appearance and flavor. Clarified butter burns less readily than butter).

How does smoke point of an oil affect frying?

1) When oil is used over and over for frying, the smoke point is lowered 2) Lard and Shortening and other fats used in frying have low smoke points, and they will start to smoke soon after frying begins because of the addition of mono - and diglycerides to shortening. (Because they have been stripped of all nut remnants, refined oils have a higher smoke point and are more suited to high-heat cooking, like deep-frying and searing. The lighter a refined oil appears, the higher its smoke point is bound to be and the safer you are to cook that oil at extremely high temperatures).

Supermarket Strategies: Product Placement/Store Layout

1) costly = top of the shelf 2) popular = lower shelves 3) most likely to entice the customer = at the eye level. (Supermarkets usually have a planogram that is a "diagram or model that indicates the placement of retail products on shelves in order to maximise sales". The set-up of the shelves: ... At this level the top sellers are placed, meaning the products that usually are selling themselves very good and are more expensive). *The aisles of a grocery store are organized into categories

What equipment do you need to can fruits?

1. Canning Recipe for freshly prepared high-acid fruits and veggies. 2. Large canning pot with a fitted lid & removable jar rack 3. Stove top (canning pot must have flat bottom) 4. Assortment of canning jars, lids, and bands 5. Teakettle for boiling extra water 6. Jar lifter for handling hot jars 7. Wide-Mouth Funnel. 8. Narrow heatproof rubber/plastic spatula (NO METAL) 9. Paper towels 10. Racks or cloth towels for cooling jars 11. Kitchen timer

What are the Food Groups on Choose MyPlate/Goals?

1. Fruits ( vitamins, minerals and fiber) 2. Vegetables ( vitamins, minerals and fiber) 3. Proteins (iron) 4. Grains (carbohydrates and fiber ) (Half of the grain be whole grains, grains that has not been removed from the three parts: bran, endosperm, germ) 5. Dairy/Milk (calcium, protein).

Name 2 microwave safe materials

1. Glass 2. Microwave safe plastic 3. Paper

Name 2 materials that should not go in a microwave

1. Metal/Tin Foil 2. Styrofoam

How do you calibrate an instant read thermometer?

1. Place in glass of crushed ice water for 20 seconds 2. Rotate dial to read 32F if it is not that temp? * Place the stem of the thermometer in a glass of ice water, ensuring the sensor (which is the tiny dimple along the side) is submerged. Let it sit for a few minutes, then read the dial. Drew says it should register at about 32 degrees Fahrenheit. If it doesn't, use a pair of pliers or small wrench to firmly hold the hex screw behind the dial. Then, twist the dial until it registers the proper temperature.

What are the steps of canning fruit?

1. Sterilize Jars and lids 2. Heat water bath 3. Fill Jars 4. Close Jars 5. Fill Rack 6. Simmer 7. Cool Down

___ Tbsp. = 1 Cup

16 Tbsp.

___ Cup(s) = 1 Pint

2 Cups

___ tsp. = 1 Tbsp.

3 tsp

___ Tbsp = 1/4 Cup

4

___ Cups = 1 quart

4 Cups

What is the Danger Zone?

40-140 degrees *rapid growth of bacteria and production of toxins by bacteria occur in this danger zone.

___ oz. = 1 Cup.

8 oz

Supermarket Strategies: Loss Leaders

A loss leader is deemed an item that the stores sell at or below the cost to lure you into the store, hoping that you'll purchase more items, so examples could be eggs that are on sale at Easter time.

Sauces and Salads: What is a roux?

A thickener for sauces = equal parts of fat and flour * A thickening agent/base for a dish

What are the advantages and disadvantages of grocery shopping at a Warehouse Club, like Costco?

Advantage: Buy in bulk, range of services (tires, appliances, furniture), shop online. Disadvantages: Membership requirements, limited store brands, big quantities, and you often can't pay with a credit card.

What are the advantages and disadvantages of grocery shopping at a Big Box Store, like Walmart?

Advantages: Bulk shopping power, varied products, convenient locations, shop online. Disadvantages: Time consuming (to shop at), fewer selection of meat/produce/products, limited customer service.

What are the advantages and disadvantages of grocery shopping at a Grocery Store, like Smiths/Krogers?

Advantages: Quick in/out, store brands, rewards cards, weekly adds, customer service (help to car), larger selection of groceries/produce, and specialty items Disadvantages: Higher prices sometimes (unit pricing).

How are fruits classified? (Pome, drupe, citrus, etc. Give 1 example of each).

Apples & Pears --> pomes peaches, cherries (largest seeds)--> drupes avacados, pinaeapple, papayas, mango, banana, fig, dates, pomegranet--> tropical/subtropical oranges, lemon, grape fruit --> citrus raspberries --> berries Thompson seedless, Flame Tokay, etc.--> grapes watermelon & muskmelons (honeydew & Cantaloup = all seeds in center)--> melons

What are the sensory aspects of Meal planning/What gives you variety on your plate?

Aroma, taste, color, texture, size, sound, shape, flavor, temperature, nutrients/nutritional value, presentation/appearance.

What is the difference between store brand and national brand?

Buying store brands rather than those that are nationally advertised often saves money. An even greater savings usually is available with basic products by buying generic equivalents. (Such products bear only a label indicating what they are. The simple, uncolored label identifies the contents. Frills definitely are not added to labels on generic products. The quality of these items may be every bit as good as a leading brand in some instances, while in others consumers may find a large difference. Experience is the best criterion for making such decisions. The one clear thing is that generics are less costly than nationally advertised products).

Define: Bake

Cook in an OVEN with DRY, hot air, (dry heat).

How is unit price calculated?

Cost of food --------------- divided by # of ounces

How do you measure sugar?

Dip cup then sweep level with knife.

How do you measure shortening?

For shortening, scoop it out of the container and press it into the cup or spoon and force out any air bubbles or pockets. Then level it off.

What is a common sauce made from a roux?

Gravy

What items can you make with a roux?

Gravy, sauces, soups and stews.

When is the best time to purchase fruits and vegetables?

In Season

How are vegetables classified? (Roots, leaves, etc. Give 1 example of each).

Leaves and Stems --> Broccoli bulb --> Onion, Garlic root --> Carrot seeds --> Corn, Legumes tubers --> Potatoes fruits --> Eggplant/Cucumbers (pg. 74 in textbook)

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

Low acid foods, like meat and vegetables, need to be processed in a pressure canner to prevent botulism. (These foods must be canned in a pressure canner or pressure saucepan so that the food will reach a high enough temperature to inactivate spores of C. botulinum).

Can liquid and solid fats be interchanged in recipes?

No

Where is the unit price typically found?

On the price tag under the product.

What is a common cause of Salmonella?

Raw eggs, raw chicken

What apples are best for baking?

Red Delicious Granny Smith Honey Crisp Golden Delicious Pink Lady * These are good apples for baking because of their crunch/don't get mushy while baking

List the order in which dishes are properly washed?

Rinsed Washed (with soap) Rinsed Dry

What is the best oil for deep fat frying?

Salad Oil (also known as Vegetable Oil)

What can you use Kitchen Shears for?

Scissors used to trim or cut herbs, produce, meat, and pastry.

Ways to avoid Cross-Contamination?

Separate raw foods from cooked and ready to eat foods in the refrigerator, grocery cart, and kitchen. Also, wash hands often, and clean surfaces/equipment used immediately.

What does a perfect muffin look like?

Slightly rounded with bumpy top.

Fats & Oils: What is a good fat for biscuits?

Solid Fat/Butter or Shortening

Where do you store fruits and vegetables?

Some should be stored in the refrigerator like apples and oranges, but not all. If you want something to ripen faster, you don't want to put it in the fridge. The fridge will preserve it just a little bit longer *But the vegetables that don't require any refrigeration are onions, tomatoes, garlic, and potatoes

What is the goal of Choose MyPlate?

The goals of MyPlate are 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.

Define: Simmer

To cook food in liquid that is just below the boiling point. * Saucepan

Define: Broil

To cook uncovered under a direct heat source.

Define: Cut-In

To cut fat into flour with a pastry blender or two knives.

Define: Mince

To cut food into very fine, uneven pieces. *French or Chef's Knife

Define: Dice

To cut into very small cubes

Define: Garnish

To decorate, add flavor, or color.

What can you use a Paring Knife for?

To peel or cut small food items (small knife).

Fruits and Vegetables are high in what nutrients?

Vegetables: Vegetables are valuable sources of nutrients when they are prepared and served in tempting ways. Among the nutrients contained in vegetables are many of the vitamins (particularly provitamin A in the dark green, leafy, and yellow vegetables) and minerals. A few are also excellent sources of starch. An important contribution of vegetables in the diet is their fiber, which is useful in promoting intestinal motility. Fruits: Characteristically, fruits are very high in water and contain a moderate amount of carbohydrate, usually in the form of sugars and fiber. In addition to fiber, fruits are rich sources of vitamins A and C and modest amounts of other vitamins and minerals, particularly calcium and iron.

What is the importance of using a Time Plan?

When first learning to prepare meals, development of a detailed time plan will make the actual preparation proceed smoothly. Such a plan needs to anticipate all of the details that must be tended to in preparing and serving the meal, including time to set the table. Start to develop a time plan by calculating the time needed for preparing each item in the menu. The mixing time and the time needed for assembling or cutting and washing ingredients needs to be estimated based on the speed of the worker, because the rate of productivity varies greatly from one person to another. Then the actual cooking or baking time is added to the estimated preparation time to determine the total time needed to prepare each menu item from start to actual serving. Establish the time the meal will be served, and then work backward from the serving time to calculate precisely when preparation of each item should be started. Dishes that require long preparation and/or cooking time obviously will be started much earlier than a dish that needs only short preparation time shortly before the meal is served. After charting the time for preparing each dish, check the total schedule to see if it is realistic. Be sure that there are no conflicts that require two things to be done at the same time. If there are, adjustments will need to be made so that the work will be able to proceed smoothly. Variables such as interruptions by small children and telephone calls can throw off the best of plans. A time plan that considers probable interruptions will reduce frustration considerably. Educated guesses regarding the amount of time needed for these distractions during meal preparation can be made and incorporated into the plan. Adequate time needs to be allowed for arranging a centerpiece and completing other details of table arrangement. For family meals, little time will be needed for setting the table, including the centerpiece. However, company meals may require the assembling of serving dishes that are stored in a remote cupboard and may even need washing before using. Silverware may need to be polished and washed before the table can be set. Special goblets or other glassware may also need washing and drying before being used. These arrangements take a considerable amount of time. Even bringing extra chairs to the table for a company meal may be a time problem unless a detailed plan has been developed to include all aspects of setting the table. The special tasks often can be done the day before or at least earlier in the day of the special event. When first learning to prepare meals, develop a checklist of tasks needing to be done and then plot the time plan. Be sure all the items on the checklist are included. Details such as preparing ice water are important to the success of a meal, but are likely to be forgotten in a time plan unless a checklist is utilized. Even a listing of the serving dishes and the serving silver to be used can help to bring organization to a meal plan. With experience, some of these matters will become so natural that they may be done without the formality of writing them down. However, an appreciation of the need for time to do them must be maintained if meals are to be organized, rather than chaotic. When possible, the time plan should be evaluated after the meal to see where the planning was good and where some modifications need to be made if the time plan is to be used again. When tasks that require less time or more time than was allocated can be identified, reality can be built into the next time plan. This evaluation process, whether done informally or by writing ideas on paper, is important to the development of time-management skills. By modifying future time plans in relation to the time plan that has been tested, corrections in planning can be made, and the preparation of a meal in an organized and pleasing manner can be accomplished with increased ease. A time plan for preparing a family meal of meat loaf, baked potato, boiled carrots with dill, Waldorf salad, and milk that will be served at 6 p.m. might have the following schedule. Adjustments probably would need to be made to fit the specific situation, depending on such variables as speed of the cook and other help that may be available to set the table and do other supporting tasks: (schedule found in textbook)

What can you use a Chef's knife for?

chopping & dicing

How do you measure dry ingredients?

dip, scoop, scrape

What factors influence Family Meal Planning?

family size food preferences budget shopping list activity level proximity to a grocery store

What is a common cause of Botulism?

food that's been improperly canned/dented cans

What information is on a Food Label?

ingredients, allergies, sodium, Calories per serving, servings per container, serving size. - Serving Size/# servings in a container - Nutrition Facts - Calories - Ingredients (by weight decreasing) -Allergy content trans fats -daily value -total fat/sat/trans -cholesterol -fiber -nutrients (The Food and Drug Administration (FDA) has responsibility for nutrition labeling, a system designed to inform shoppers about the nutrient content of foods. Regulations for nutrition labeling are very specific and are revised if deemed necessary. The most recent revision, in 2006, was the addition of information about the level of trans fats. Consideration currently is being given to possible designation of foods that are gluten free, information that is sought by people needing to avoid eating foods containing gluten because of their allergic response to it. Such labeling provides valuable insights into the nutritional adequacy of menus if shoppers study the labels (Figure 2.5) page 25 textbook).

What can you use a Serrated knife for?

jagged edge, good for bread and tomatoes

What is a good fat for muffins?

melted fat/liquid: canola oil, etc.

How do you measure brown sugar?

pack down in dry measuring cup

How do you measure liquid ingredients?

put it into cup and look at measurements (eye leveled) (Most useful measuring cups for liquid are glass (heat proof and microwave proof) To read the liquid measuring cup accurately, put the cup on a flat surface and bend down so you can see the measurement at eye level. Sticky - think liquids like molasses, honey, or corn syrup are measured best by whipping down the inside of the cup or measuring spoon with a little oil or butter before you pour. The thin coat of grease helps it to pour out again easily and completely.)

How do you measure flour?

stir first and then spoon into a measuring cup. Level off with a knife.

What can you use a Bread Knife for?

thinner blade, longer and thinner. Use for cutting bread, cakes, and not tough food.

Tips for making salads?

• The plan for a salad begins with deciding on its role in the meal •A border shows between the salad and the edge of the plate. • Greens have been drained well. • Pieces are cut attractively. • Color is appropriately varied. • Flavors are complementary. • Textures contrast suitably. • The arrangement is pleasing and easy for the diner to eat. (pg 147 textbook)