1. Nutrition and Food Science REVIEW ON BASICS

2. To beat eggs use a: Wire whip

3. To remove cake batter from a bowl use a: Rubber scraper

4. To measure liquids use a: Glass measuring cup

5. To chop ingredients use a: French knife

6. To level off use a: SpatulaSpatula

7. Clean surface unit on the range with: TURNING THE BURNER ON HIGH

8. Cooking with surface units on high heat is used for: Boiling water

9. Cooking with low heat is used for: SIMMERING FOODS

10. Self cleaning ovens have: PYROLYTICPYROLYTIC

11. When using the broiler, do not: PREHEAT OVEN

12. If you don’t have buttermilk you can use: Vinegar and milk

13. The difference in measuring flour and brown sugar is: Pack brown sugar

14. The first thing you do to measure sifted flour is to: Sift flour

15. The second step in measuring sifted flour is to: Pour flour in correct measuring cup

16. The third step in measuring sifted flour is to: Level off

17. Bacteria grows best on: Protein foods

18. The best way to smother a fire in a skillet is: Cover it with a lid

19. Bacteria grow best when the temperature is: 40-140 degrees F

20. The 3 parts of a recipe are: Directions, ingredients and yield

21. Abbreviations TeaspoonTeaspoon PoundPound TablespoonTablespoon CupCup PintPint tsp. Lb. T. C. Pt.

22. Equivalents 16 ounces16 ounces 4 cups4 cups ½ pint½ pint 16 cups16 cups 3 teaspoons3 teaspoons 16 tablespoons16 tablespoons 1 pound 1 quart 1 cup 1 gallon 1 tablespoon 1 cup

23. Equivalents 2 pints2 pints 6 sticks of margarine6 sticks of margarine 2 cups2 cups 8 ounces8 ounces 16 ounces16 ounces 1 quart 1 ½ pounds 1 pint 1 cup 1 pint

24. Dice – to cut food into 1/4 “ squares cube – to cut into 1” squares chop – to cut into small pieces mince – to cut into very small pieces cut in – to mix shortenting/flour with pastry blender bake – to cook by dry heat in the oven broil – to cook food by direct heat braise – to cook food with low heat in small amount of liquid stir fry – to quickly cook, stirring constantly puree – to make food smooth or semi-liquid peel – to remove outer covering with hand

25. Pare – remove outer covering with a knife knead – to work dough by pressing and folding with hands dissolve – to mix solid ingredients with a liquid to form a solution simmer – to heat until bubbles rise and break below the surface saute to cook food slowly in small amount of fat scald – to heat milk to simmering point cream – beat until soft and smooth boil – to heat until until bubbles rise and break the surface.