EXAM REVIEW

SAFTEY

• I learned the proper procedures for each situation in the kitchen.
• A sharp knife is actually more safe than a dull knife.
• For a grease fire you have to either cover or put baking soda; not water.
• Never leave a spill unattended because it is a slipping hazard.
• Never reach into a hot oven without something on your hands.

SANITATION

• Never cross contaminate
• If you cut vegetables do not cut chicken without cleaning the cutting board
• If you wash your hands with hot water it is better than cold
• You should wash your hands for 30 seconds with soap and hot water

KITCHEN MEASUREMENTS

• 3 teaspoons = 1 tablespoon
• 4 tablespoons = 1/4 cup
• 2 cups = 1 pint
• 2 pints = 1 quart
• 4 quarts = 1 gallon

KITCHEN EQUIPMENT

• Colander is a bowl shaped container with holes in it to drain liquids.
• There are three types of knifes. A chef knife, a paring knife, and a serrated bread knife.
• The chef knife is used to chop, mince, and dice vegetables and raw meat.
• The paring knife is smaller than the chef knife and is used for peeling fruits, slicing garlic, and coring a tomato.
• The last knife is a serrated bread knife. The teeth of the blade look like a saw. It cuts things like bread and cake.

MY PLATE

• Boys should consume more vegetables, fruits, and proteins than girls
• Half of your plate must be fruits and vegetables
• Boys and girls 9-18 must consume 3 cups of milk daily.
• Whole milk has the same nutrients as low fat milk.
• Half your grains should be whole grain.

CALORIES

• Calories are part of the three energy sources
• Some foods are considered to have empty calories
• Candy, burgers, pizza, etc
• You need to consume an 3,500 calories to gain 1 pound of fat

FAT

• Fats are also called lipids
• Saturated fat is the worst fat
• Sat fat clogs your arteries and is found in read, meat and dairy products.
• Unsaturated fat is a good fat and they help raise hdl
• Unsat fat is found in fish, nuts, and oils

DIGESTIVE SYSTEM

• You chew your food and it goes into a bolus
• Then it goes to esophagus
• Once it is there it goes into your stomach and it get broken down by acids
• It then travels to pancreas and gets dissolved by the liver and goes to the small intestine
• then the large intestine and then the nutrients are used.

NUTRIENTS

• There are 6 essential nutrients
• The 6 essential nutrients are carbs, fiber, protien, fats, vitamins, and minerals.
• Proteins, fats, and carbs are the 3 energy sources
• Water solubles- stored in body and dissolves in water. The vitamins are c and b complex
• Fat solubles transport fat into the body and they include vitamins A,D,E,K

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