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Food Preparation Skills and Storage

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. Food Preparation Skills and Storage. Name one hard cheese. Food Preparation Skills & Storage. Cheddar

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Food Preparation Skills and Storage

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  1. 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.

  2. Food Preparation Skills and Storage Name one hard cheese

  3. Food Preparation Skills & Storage Cheddar Colby Colby Jack Swiss Provolone

  4. Food Preparation Skills & Storage Name one semisoft cheese

  5. Food Preparation Skills & Storage Blue (bleu) Gorgonzola Roquefort Stilton Brick MontereyJack Muenster Port du Salut Mozzarella

  6. Food Preparation Skills & Storage Name one soft cheese

  7. Food Preparation Skills & Storage Brie Camembert Limburger BelPaese Cottage Cheese Cream Cheese Ricotta

  8. 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?

  9. Food Preparation Skills & Storage Process Cheese

  10. Food Preparation Skills & Storage What type of cheese is made from skim milk and cheese cultures?

  11. Food Preparation Skills & Storage Fat-Free

  12. Food Preparation Skills & Storage What temperature should cheese be refrigerated at?

  13. Food Preparation Skills & Storage 35 to 40 degrees

  14. 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?

  15. Food Preparation Skills & Storage Yogurt

  16. Food Preparation Skills & Storage What is made from a pasteurized mixture of milk, cream, sugar, stabilizers, flavorings and sometimes eggs called?

  17. Food Preparation Skills & Storage Ice Cream

  18. Food Preparation Skills & Storage Name on dry heat method.

  19. Food Preparation Skills & Storage Roasting Broiling Grilling Pan-frying Stir-frying

  20. Food Preparation Skills & Storage Which cooking method is recommended for larger cuts of beef, veal, lamb and pork?

  21. Food Preparation Skills & Storage Roasting

  22. 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.

  23. Food Preparation Skills & Storage Broiling

  24. Food Preparation Skills & Storage What is another of broiling called?

  25. Food Preparation Skills & Storage Grilling

  26. Food Preparation Skills & Storage Where should you insert a thermometer to check the temperature of the meat?

  27. Food Preparation Skills & Storage In the thickest portion of the cut, but is not resting in fat or against the bone

  28. Food Preparation Skills & Storage Name one characteristics of a good quality fresh finfish.

  29. Food Preparation Skills & Storage Flesh is firm Odor is fresh and mild Gills are bright red or pink and free from slime Skin is shiny

  30. Food Preparation Skills & Storage Name on characteristic of a good quality fresh shellfish.

  31. Food Preparation Skills & Storage Odor is mild Flesh is firm

  32. Food Preparation Skills & Storage Name one characteristic of a good quality for frozen fish.

  33. 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 crystals

  34. Food Preparation Skills & Storage How long do you cook fish?

  35. Food Preparation Skills & Storage 10 minutes per inch of thickness

  36. Food Preparation Skills & Storage What is a function of fluoride in the body?

  37. Food Preparation Skills & Storage Makes teeth resistant to decay; Moderate levels in bone may reduce osteoporosis

  38. Food Preparation Skills & Storage Name one product that you would use beaten egg whites.

  39. Food Preparation Skills & Storage Puffy omelets Soufflés Chiffon Cakes

  40. Food Preparation Skills & Storage The volume of beaten egg whites can increase by

  41. Food Preparation Skills & Storage 6 to 8 times

  42. Food Preparation Skills & Storage What cannot be overbeaten as whites can be?

  43. Food Preparation Skills & Storage Egg Yolks

  44. Food Preparation Skills & Storage How long should you beat whole eggs or egg yolks?

  45. Food Preparation Skills & Storage 3 – 5 minutes

  46. Food Preparation Skills & Storage Microwave cooking is not recommended for what egg products?

  47. Food Preparation Skills & Storage Soufflés and Puffy omelets

  48. Food Preparation Skills & Storage When should you use refrigerated hard-cooked unpeeled eggs?

  49. Food Preparation Skills & Storage Within a week

  50. Food Preparation Skills & Storage How do you thaw frozen eggs?

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