Q



NUTRITION & WELLNESS

FINAL EXAM REVIEW SHEET

What we’ve learned this semester:

✓ KITCHEN EQUIPMENT

✓ FOOD HISTORY/TABOOS

✓ MEASUREMENT/MATH

✓ KITCHEN LAB RULES/TECHNIQUES

✓ FOOD SAFETY & SANITATION

✓ MYPLATE/FOOD GROUPS

✓ NUTRIENTS

✓ NUTRITION LABELS

Kitchen Preparation:

❑ Know proper abbreviations (ounce____ Tablespoon______ Teaspoon _____ Cup____ Pint _____)

❑ Know common equivalents (like how many teaspoons in a tablespoon, how many ounces in a cup, tablespoons in a cup)

❑ Be able to change amounts in a recipe (double ¾ C., halve 3 T.)

❑ What are the 3 steps to measuring dry ingredients?

❑ How do you measure liquid ingredients? And with what?

❑ Most ingredients we don’t pack down when measuring. What is one that we do?

❑ Why shouldn’t you measure ingredients over your mixing bowl?

❑ Equipment: Be able to identify common kitchen equipment

❑ For a recipe to be complete, what parts would be included?

❑ What is yield? Desired yield?

❑ What are kitchen safety rules? (ex. Can metal go in the microwave? Should you store food under the sink? What’s the best way to reach high objects? What should you do when something spills on the floor? Etc.)

❑ How should you remove things from the oven?

❑ What temperature should we cook things at?

❑ Which system of measurement do we use in the USA?

❑ Define cooking terms (here are the main ones):

amounts, bake, barbeque, baste, beat, blend, boil, braise, bread, broil, brown, chill, chop, core, cream, cube, cut in, cut, deep-fat fry, dice, dot, drain, dredge, fold in, fry, garnish, grate, grease, ingredients, julienne, knead, marinate, mash, mince, mix/combine, pan fry, pare, peel, poach, preheat, puree, sauté, scald, score, sear, shred, shred, sift, simmer, slice, sliver, steam, steep, stew, stir fry, stir, toast, toss, trim, whip, yield

Food Safety/Sanitation

❑ Know the proper technique, areas to focus on, and time that one should wash hands.

❑ What is the number one cause of food poisoning?

❑ What is the danger zone? What is the temperature range?

❑ Be able to identify ways people can get food poisoning.

❑ What are 3 safe ways to thaw food?

❑ Who is most likely to get food poisoning?

❑ What are the symptoms?

❑ Why don’t people report food poisoning?

❑ What do bacteria need to multiply? (FATTOM)

❑ What are the 4 C’s?

❑ When in doubt…..___________ __ ___!!

❑ Proper temperatures of refrigerator: _______ Freezer: _______

❑ What is cross-contamination?

❑ What is proper attire in the kitchen?

❑ How does food become unsafe to eat?

MyPlate/Nutrients/Nutrition Labels

❑ Name the food groups and the color they correspond to on MyPlate

❑ What is the definition of nutrients?

❑ What are the 6 classes of nutrients? What are their main functions? Food examples of each.

❑ Why is water so important? How do you know if your body needs more?

❑ What are the functions of Vitamin K, Calcium, Vitamin C, Iron, Potassium, Vitamin A?

❑ Know the difference between fat-soluble and water-soluble vitamins.

❑ Know the difference between saturated and unsaturated fats. (describe/which is better for you)

❑ What information is needed to find out your own personal MyPlate?

❑ Understand the parts of MyPlate.

❑ How much physical activity is recommended for teens each day?

❑ What is hypertension?________________ Atherosclerosis?________________________

Osteoporosis?_________________________

❑ Know how to read a nutrition label, ingredient list & know what %DV means

❑ Know the 5/20 Rule when reading nutrition labels.

❑ Know which nutrients you want low and which you want high.

❑ Know what calories are & how you calculate them

❑ Why is breakfast the most important meal of the day?

❑ If water really doesn’t “contain” anything, why is it important?

❑ How much water is recommended each day?

❑ What are some reasons why breakfast is so important?

❑ What are some recommendations about eating at fast food restaurants?

❑ Be able to match up foods into their correct food group.

❑ Be aware of food allergies (what are the top 8)

❑ What is organic? GMO? Irradiation?

❑ Why is too much sodium bad?

❑ Why is too much cholesterol, trans fat, saturated fat bad for you?

❑ Why is fiber important?

❑ How big is a serving (for each group) (ex. Protein = deck of cards)

❑ What is the difference between simple and complex carbohydrates?

OTHER

✓ Know what is “healthy”

✓ Be able to summarize the lesson learned in watching Jamie Oliver’s Food Revolution

✓ Be able to plan a complete meal using all food groups in the appropriate amount.

✓ Be able to follow directions (written, oral, auditory)

✓ Know the Kitchen Duties: cook, assistant cook, dish washer, dryer/put away

✓ Know what MSUE (Randy & Norma) taught us.

✓ Use appropriate food description words (tart vs. yucky)

✓ Know how to properly wash dishes, counters, sinks, etc.

✓ Be able to describe how knowledge of Nutrition and Wellness can benefit you in the future

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