Lifetime Nutrition And Wellness! Quiz Questions

Kneading is the correct answer because it involves manipulating dough by pushing and rolling with the heel of the hand. This technique is commonly used in baking to develop gluten in the dough, which gives it elasticity and structure. Sauteing involves cooking food quickly in a small amount of oil or fat, baking is the process of cooking food in an oven using dry heat, and mincing is the act of chopping food into very small pieces.

The serrated edges on a bread knife are designed to grip and cut through the crust of bread without crushing or flattening it. The sharp points on the serrations help to penetrate the bread's crust, while the valleys between the serrations prevent the knife from pushing down on the bread and squishing it. This allows for a clean and neat cut, maintaining the shape and texture of the bread. Therefore, the statement is true.

Bacteria require moisture, oxygen, and a temperature between 40-140 degrees Fahrenheit in order to grow. Moisture provides the necessary environment for bacteria to thrive, while oxygen is essential for their metabolic processes. Additionally, the temperature range mentioned is optimal for bacterial growth, as it allows them to reproduce and multiply more rapidly. Therefore, all of these factors are necessary for bacteria to grow.

Salmonella is a foodborne illness that can be contracted from consuming raw poultry and raw eggs. It is caused by the bacteria Salmonella, which can contaminate these food sources. Consuming these contaminated foods can lead to symptoms such as diarrhea, abdominal pain, fever, and vomiting. Therefore, Salmonella is the correct answer for this question.

Boiling is the process of heating a liquid, usually water, to its boiling point where bubbles rise and break continuously. It involves the conversion of liquid into vapor due to the heat applied. This process is commonly used in cooking to prepare various dishes such as pasta, rice, and vegetables.

Staphylococci is the correct answer because this foodborne illness is commonly found on human skin and in the nose and throat. It can be passed onto food if proper hand hygiene is not practiced, such as not washing hands before handling food. Staphylococci can cause food poisoning when the contaminated food is consumed.

A pastry cutter is a kitchen tool/utensil that is used to "cut in" ingredients such as butter or shortening into flour, typically when making pastry dough or crumb toppings. It has multiple blades or wires that are used to cut the solid fat into small pieces, distributing it evenly throughout the flour. This helps to create a crumbly texture and incorporate the fat into the dough or mixture effectively. A wooden spoon, spatula, or sifter are not typically used for this specific purpose.

Cross contamination occurs when harmful bacteria is transferred from one food to another. This can happen through direct contact between raw and cooked foods, or through contact with surfaces, utensils, or hands that have been contaminated with bacteria. It is a common cause of foodborne illness and can lead to the spread of pathogens, such as Salmonella or E. coli, which can cause serious health problems if consumed. Proper food handling and hygiene practices, such as separating raw and cooked foods, cleaning and sanitizing surfaces, and washing hands regularly, can help prevent cross contamination.

To make 48 brownies instead of 12, you need to increase the quantity of ingredients. By multiplying all the ingredients by 4, you will have enough to make 48 brownies.

The correct answer is "mince, dice, cube, chop." This is the correct order from smallest to largest because mince refers to finely chopped or ground meat, which is smaller than diced meat. Dice refers to cutting food into small cube-like pieces, which is smaller than cubed meat. Finally, chop refers to cutting food into larger, irregular pieces, making it the largest option listed.

The correct answer is meniscus. When measuring liquids, it is important to look for the meniscus, which is the curved line at the top of the liquid in a container. This line indicates the accurate measurement of the liquid as it accounts for surface tension. By aligning the measurement with the bottom of the meniscus, you can ensure an accurate reading.

Mincing is the smallest cutting technique among the options provided. It involves finely chopping food into very small, uniform pieces, usually less than 1/4 inch thick. This technique is commonly used for ingredients like garlic, onions, or herbs, where a finer texture is desired. Mincing helps to evenly distribute the flavor throughout the dish and ensures that the ingredients cook quickly and evenly.

Bake is the correct answer because it refers to the cooking method of using dry heat in an oven or oven-type appliance. This method typically involves cooking food uncovered and allows for the browning and caramelization of the outer surface while cooking the inside. Saute, simmer, and boil do not involve dry heat or the use of an oven, making them incorrect choices.

Sauteing is a cooking method that involves cooking food over direct heat and uncovered in a small amount of fat, butter, or oil. It is typically done in a shallow pan or skillet, and the high heat allows for quick cooking while retaining the natural flavors and textures of the ingredients. This technique is commonly used to cook vegetables, meat, or seafood, and results in a delicious, lightly browned and flavorful dish.

The correct answer is "ingredients first and then directions." In a standard recipe, it is common practice to list the ingredients first, followed by the directions. This format allows the reader to easily identify and gather the necessary ingredients before proceeding with the cooking instructions. By organizing the recipe in this manner, it ensures that the reader can follow the steps smoothly and prepare the dish accurately.

To treat a 1st degree burn, it is recommended to run the burned area under cold water. This helps to cool down the burn and reduce the pain and swelling. Cold water helps to constrict blood vessels and prevent further damage to the skin. It is important to avoid using ice or very cold water as it can cause further injury. Applying ointment or wrapping the burn in a wet paper towel may not be as effective in providing immediate relief and cooling down the burn. Applying a dry band-aid is not necessary for a 1st degree burn.

Dull knives are more likely to cause cuts than sharp ones because when a knife is dull, it requires more force to cut through an object. This increased force can cause the knife to slip or slide off the surface, leading to accidental cuts. On the other hand, sharp knives require less force and provide better control, reducing the risk of cuts. Therefore, it is true that dull knives are more likely to cause cuts.

The maneuver performed for a choking victim is called the Heimlich maneuver. This technique involves applying pressure to the abdomen in order to forcefully expel any obstruction from the airway. It is a first aid procedure used to clear the airway of a person who is choking and unable to breathe. CPR, cardiac arrest, and obstruction removal are not specific techniques for a choking victim, making Heimlich the correct answer.

To ensure that all bacteria is removed from your hands, it is recommended to wash your hands for at least 15-20 seconds. This duration allows enough time for the soap and water to effectively break down and remove any bacteria present on your hands. Washing for a shorter duration may not be sufficient to eliminate all bacteria, while washing for longer durations may not provide any additional benefits in terms of bacteria removal.

The bowl of chili covered with aluminum is not microwave safe because aluminum can cause sparks and fire in the microwave. Metal objects should not be used in the microwave as they can create a dangerous situation. The other options, such as the glass plate with grilled chicken, paper plate with pizza, and ceramic cup of cocoa, are all microwave safe materials.

A silicone whisk or spatula is used for two purposes: to prevent scratching the pan and to prevent the product from sticking. Silicone utensils are non-abrasive and gentle on the surface of the pan, making them ideal for use with non-stick cookware. Additionally, the silicone material has non-stick properties, which helps in preventing food from sticking to the utensil. Therefore, the correct answer is both b & c.

The correct way to measure liquids is to look at the liquid measuring cup at eye level and check the meniscus. The meniscus is the curve that forms at the top of the liquid in a container due to surface tension. By checking the meniscus at eye level, you can accurately measure the volume of the liquid. This method ensures precision in measuring liquids and is commonly used in cooking and laboratory settings.

Microwaving foods with an unbroken outerskin is not always okay. While it may be safe to microwave certain foods with an unbroken outerskin, such as fruits or vegetables, there are other foods that should not be microwaved with an unbroken outerskin. For example, microwaving eggs with their shells intact can cause them to explode. Therefore, it is important to consider the specific food item before microwaving it with an unbroken outerskin.

The danger zone refers to the temperature range in which bacteria can grow rapidly in food, increasing the risk of foodborne illness. The correct answer is 40-140 degrees Fahrenheit. Temperatures below 40 degrees Fahrenheit slow down bacterial growth, while temperatures above 140 degrees Fahrenheit kill most bacteria. Therefore, keeping food out of this temperature range is crucial for food safety.

The yield of a recipe refers to the number of servings it will make. This indicates the quantity of food that the recipe will produce, allowing the cook to plan accordingly and adjust the ingredients if needed. Knowing the yield is important for meal planning, portion control, and ensuring that there is enough food for everyone.

E-Coli is a foodborne illness that can be caused by consuming undercooked ground beef, fecal matter, and contaminated soil. E-Coli bacteria can contaminate ground beef during the butchering process if the intestines are punctured, allowing fecal matter to come into contact with the meat. Additionally, if the soil used to grow vegetables or fruits is contaminated with E-Coli, consuming these raw or undercooked can also lead to infection. Therefore, E-Coli is the correct answer in this case.

A pastry scraper would be the most suitable equipment to remove the sticking cookie dough from the counter top. Its flat, wide, and flexible blade allows for easy scraping and lifting of the dough without damaging the surface. The sharp edge helps to separate the dough from the counter top, ensuring it can be easily transferred to another surface or baking sheet. A rolling pin is used to flatten the dough, not to remove it, while a pastry cutter is used to cut the dough into desired shapes. A spatula may not be as effective in removing sticky dough as it is typically used for lifting and flipping.

A pastry scraper is not used to make pastries light and fluffy. It is primarily used for cutting and scraping dough, as well as cleaning work surfaces. Other equipment, such as a whisk or mixer, is typically used to incorporate air into the pastry dough, resulting in a light and fluffy texture. Therefore, the statement is false.

To "cut in" means to incorporate solid fat, such as butter or shortening, into dry ingredients, typically using a pastry cutter or two knives. This process is done until the mixture resembles coarse crumbs or small pieces. It is commonly used in baking recipes, such as making pie crusts or biscuits, to create a flaky texture.

A food borne illness cannot usually be detected from appearance or smell alone. Many food borne illnesses do not have any visible signs or distinct smells. It is important to rely on proper food handling and cooking techniques, as well as following food safety guidelines, to prevent the occurrence of food borne illnesses.

Saute means to cook food quickly in a small amount of fat over high heat. This cooking method involves tossing and stirring the food continuously to ensure even cooking and browning. It is commonly used for vegetables, meat, and seafood, resulting in a flavorful and slightly crispy texture. Simmering involves cooking in liquid at a low temperature, boiling means cooking in a large amount of boiling liquid, and seasoning refers to adding salt, herbs, or spices to enhance the flavor of the dish.

Simmering is the process of cooking food gently in hot liquid just below the boiling point. It involves maintaining a low, steady heat to cook the food slowly and evenly. This method is commonly used for soups, stews, sauces, and delicate ingredients that require gentle cooking. Unlike boiling, simmering prevents the food from becoming overcooked or breaking apart. Stewing, on the other hand, involves cooking food in liquid for a longer period of time, usually with larger pieces of meat or vegetables, while baking refers to cooking food in an oven using dry heat.

Thawing frozen food on the counter is an improper way because it allows the food to sit at room temperature for an extended period of time, creating a favorable environment for bacterial growth. This can lead to foodborne illnesses. Thawing in the refrigerator or in a sink of cold water is the proper way as it allows for a controlled and gradual thawing process, minimizing the risk of bacterial growth. Thawing in the microwave on defrost is also a safe and efficient method, as long as the food is cooked immediately after thawing.

The conversion factor between teaspoons (tsp) and tablespoons (Tbsp) is 3. Therefore, 1 Tbsp is equal to 3 tsp.

The original recipe yields 1 dozen biscuits, which is equivalent to 12 biscuits. To change the recipe to yield 60 biscuits, we need to multiply the ingredients by a factor of 60/12, which is 5. Therefore, we would use 5 times the amount of cold milk stated in the original recipe, which is 3/4 cup. Multiplying 3/4 cup by 5 gives us 3 3/4 cups of cold milk.

Baking soda can be used to put out a grease fire because it is a non-flammable substance that releases carbon dioxide when heated. When sprinkled onto a grease fire, baking soda releases carbon dioxide gas, which helps to smother the flames by displacing oxygen. This effectively extinguishes the fire. Baking powder, flour, and brown sugar are not suitable for putting out grease fires as they can actually fuel the fire and make it worse.

Brown sugar should be packed into a measuring cup because it is a moist and sticky ingredient. Packing it helps to remove any air pockets and ensures that the measurement is accurate. Additionally, packing the brown sugar makes it easier to remove from the measuring cup without leaving any behind. Therefore, the statement is true.

Chop is the correct answer because it means to cut into irregularly shaped pieces. Mince refers to cutting food into very small pieces, cut in means to insert or mix ingredients into another substance, and knead means to work dough or clay by pressing, folding, and stretching it. Therefore, chop is the most appropriate term for cutting food into irregular shapes.

To convert cups to ounces, we need to know that 1 cup is equal to 8 fluid ounces. Therefore, if we have 3 cups, we can multiply 3 by 8 to get the equivalent in ounces, which is 24.

Hepatitis A is a foodborne illness that can be transmitted through the fecal-oral route. It is caused by the hepatitis A virus, which can contaminate food or water when an infected person does not properly wash their hands after using the restroom. If a waitress with hepatitis A has a bowel movement, does not wash her hands, and then serves food, the virus can be transferred to the food and subsequently to the person consuming it. Jaundice is a common symptom of hepatitis A, characterized by yellowing of the skin and eyes.

Brown sugar should be packed into a measuring cup because it is a moist ingredient and does not settle uniformly. Packing the brown sugar ensures that the correct amount is measured and helps to maintain consistency in recipes.

The abbreviation for tablespoon is "tbsp," not "tbs."

Stirring involves mixing ingredients using a circular motion, going round and round until they are blended together. This technique is commonly used in cooking and baking to combine ingredients evenly without incorporating air, as opposed to whipping which introduces air into the mixture.

The correct answer is 8 because there are 16 tablespoons in 1 cup, and since 1/2 cup is half of 1 cup, it would be half of 16, which equals 8 tablespoons.

Using lukewarm water is the only option that does not belong because the other three options are all necessary steps for proper handwashing. Scrubbing the wrists, removing dirt from under the nails, and using a towel to turn off the faucet are all important for thorough hand hygiene. However, the temperature of the water does not affect the effectiveness of handwashing, so using lukewarm water is not necessary.

There are 2 cups in 1 pint.

To find the amount of salt needed to make 144 cookies, we need to determine the ratio of salt to the number of cookies. The original recipe yields 24 cookies, so we can set up a proportion: 24 cookies is to 1/2 tsp of salt as 144 cookies is to x. Solving for x, we find that x is equal to 1 Tbsp. Therefore, to make 144 cookies, we would need 1 Tbsp of salt.

Pan handles should not be turned over the counter tops when cooking on the stove because it can pose a safety hazard. When the handles are turned towards the inside of the stove, there is a risk of accidentally bumping into them and causing the pan to tip over, spilling hot food or liquids. It is recommended to always keep the pan handles turned towards the back or sides of the stove to prevent accidents and ensure a safe cooking environment.