Facs Final Exam Review Questions & Answers

Grease Fire {Ans: Never use water or try to blow it out}0 degrees Celsius {Ans: freezing point of water}Fork {Ans: set to the left of the plate}Tare {Ans: is when you allow for the weight of a container or wrapper (when weighing ingredients)}Mince {Ans: chop into very small pieces}2 hours {Ans: Perishables, prepared foods, and leftovers should be refrigerated within this time period.}Wet {Ans: Never use electrical appliances when your hands are ____________________.}Fold {Ans: to combine a delicate ingredient to a solid mixture}One Tablespoon {Ans: equals 3 teaspoons}knife {Ans: Use the back of ____________ to scrape off dry ingredients when measuring.}Knife and Spoon {Ans: set to the right of the plate}double a recipe {Ans: multiply the amounts by two}5/20 Rule {Ans: The amount of the daily value of a nutrient to determine if it is a good source or poor source of that nutrient.}cross-contamination {Ans: the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.}Roast {Ans: to cook meat or poultry in the oven by dry heat}Thaw Law {Ans: Suggests the safest method