AAFCS Test- Nutrition, Food Science,
Wellness Exam-Graded A
Class A Fire - ANS-Fire started with wood, paper, or trash
Class B Fire - ANS-Fire started with gas, grease or other liquid
Class C Fire - ANS-Electircal fire
First Degree Burn - ANS-Skin Reddened but unbroken
FA: Place under cold Water
Second Degree Burn - ANS-Skin Reddened, blisters formed
FA: Place under cod water, cover with a dry sterie dressing.
Third Degree Burn - ANS-Skin Partially destroyed
FA: Cover entire area with a dry sterile dressing.
1 tablespoon - ANS-3 teaspoons
Vegetable serving size - ANS-3-5 or 2.5 ???
Yolk - ANS-Fat
Egg Whites - ANS-Protein (Albumen)
chalazae cords - ANS-Protein, hold the yolk in the center of the egg
Unrefined grains (whole-grain) - ANS-All 3 parts of the kernel are kept together
Ex:whole wheat flour
refined grains - ANS-stripped of the germ and bran, leaving only the endosperm, longer
shelf life.
Bran - ANS-The outside covering if the grain
-fiber and vitamins
Endosperm of the grain - ANS-The white inner portion if the kernel
-mostly carbohydrate but contains some protein
Germ of the grain - ANS-Found at the end if the kernel, rich source of vitamins
, hard cheese - ANS-Grading cheeses
Ex:Parmesan, romano
Semi-hard cheese - ANS-Extensive aging process
Ex: cheddar, Colby, gouda, edam,gruyer,provolone, Swiss
Aging cheese names: Current - ANS-0-30 days
Aging cheese names: Mild - ANS-1-3 months
Aging cheese names: Medium - ANS-3-6 months
Aging cheese names: Sharp - ANS-6-9 months
Aging cheese names: Extra - ANS-9 months to 5 yrs
Semi-soft cheese - ANS-Anything that is whiter and not aged
Ex:bleu, brick, Monterey, mozarella, muenster
soft cheese - ANS-Still sift, some moisture, spreadable
Ex:brie,cream,cottage
danger zone - ANS-40-140 degrees F
USDAS Food safety and Inspection Service (FSIS) - ANS-Regulates the labeling if meat
and pultrybfood products
Food and Drug Administration (FDA) - ANS-Regulates the labeling and safety of food,
drugs, and cosmetics sold throughout the United States.
-in charge of cereal boxes stating they are "high in Fiber"
flour - ANS-All purpose:8% to 11% of protein
Bread flour: 12 to 14%
Cake flour: 8% to 10%
Pastry flour: 9 to 10%
Factor that affect Preparing a menu - ANS--cost
-equipment
-skill level
-Food availability
To be a good Restaurant: - ANS--good service
-food quality
-atmosphere/environment
Wellness Exam-Graded A
Class A Fire - ANS-Fire started with wood, paper, or trash
Class B Fire - ANS-Fire started with gas, grease or other liquid
Class C Fire - ANS-Electircal fire
First Degree Burn - ANS-Skin Reddened but unbroken
FA: Place under cold Water
Second Degree Burn - ANS-Skin Reddened, blisters formed
FA: Place under cod water, cover with a dry sterie dressing.
Third Degree Burn - ANS-Skin Partially destroyed
FA: Cover entire area with a dry sterile dressing.
1 tablespoon - ANS-3 teaspoons
Vegetable serving size - ANS-3-5 or 2.5 ???
Yolk - ANS-Fat
Egg Whites - ANS-Protein (Albumen)
chalazae cords - ANS-Protein, hold the yolk in the center of the egg
Unrefined grains (whole-grain) - ANS-All 3 parts of the kernel are kept together
Ex:whole wheat flour
refined grains - ANS-stripped of the germ and bran, leaving only the endosperm, longer
shelf life.
Bran - ANS-The outside covering if the grain
-fiber and vitamins
Endosperm of the grain - ANS-The white inner portion if the kernel
-mostly carbohydrate but contains some protein
Germ of the grain - ANS-Found at the end if the kernel, rich source of vitamins
, hard cheese - ANS-Grading cheeses
Ex:Parmesan, romano
Semi-hard cheese - ANS-Extensive aging process
Ex: cheddar, Colby, gouda, edam,gruyer,provolone, Swiss
Aging cheese names: Current - ANS-0-30 days
Aging cheese names: Mild - ANS-1-3 months
Aging cheese names: Medium - ANS-3-6 months
Aging cheese names: Sharp - ANS-6-9 months
Aging cheese names: Extra - ANS-9 months to 5 yrs
Semi-soft cheese - ANS-Anything that is whiter and not aged
Ex:bleu, brick, Monterey, mozarella, muenster
soft cheese - ANS-Still sift, some moisture, spreadable
Ex:brie,cream,cottage
danger zone - ANS-40-140 degrees F
USDAS Food safety and Inspection Service (FSIS) - ANS-Regulates the labeling if meat
and pultrybfood products
Food and Drug Administration (FDA) - ANS-Regulates the labeling and safety of food,
drugs, and cosmetics sold throughout the United States.
-in charge of cereal boxes stating they are "high in Fiber"
flour - ANS-All purpose:8% to 11% of protein
Bread flour: 12 to 14%
Cake flour: 8% to 10%
Pastry flour: 9 to 10%
Factor that affect Preparing a menu - ANS--cost
-equipment
-skill level
-Food availability
To be a good Restaurant: - ANS--good service
-food quality
-atmosphere/environment
