European Stars And Stripes (Newspaper) - September 22, 1978, Darmstadt, Hesse                                Friday september 22, 1978 the stars and stripes Page 19 consumer by Mary Neth take the test think you re a culinary quiz Whiz hink you Are a Whiz when it comes to what goes on in the Kitchen Here s a quiz to test your knowledge. It s based on one Given at the . Department of agriculture exhibit at the museum of science and Industry in Chicago 111. There Are 15 multiple Choice questions with three a by answers to each. Only one is Correct you la find it upside Down at the Bottom of the Page. After scoring yourself read the text that follows for some comments about each of the an Swers. As to grading yourself give yourself six Points for every right answer. If you get every question right add 10 Points for a total of 100 and rate yourself As a three Star culinary quiz Whiz. A score of from 85 to 90 gives you two stars one of 70 to 85 puts you about equal to a Roadside diner chef from 60 to 70 rates your Kitchen knowledge at about dishwasher level. Below 60 and you re suspect As a junk food Freak who probably thinks potatoes Origi Nate French Fried in plastic bags. Here s the quiz 1. What is probably the most important safety feature in your Kitchen. A. A fire extinguisher b. Clean hands. A Correct oven thermostat 2. Which of these is the Correct Way to Haw Frozen meat and poultry a. Uncovered on the counter top b. In the refrigerator c. In hot water $. To reduce meat shrinkage when Cook ing and to retain Quality you should. Use very High heat j b. Cook at very Low heat c. Use moderate heat let it shrink 4. Why does ground beef sometimes re lease a lot of juice while cooking a. Heat melts ice crystals in meat b. It has been uncovered too Long c. The cooking temperature is too 5. In what types of recipes can you use Honey in place of sugar a. Only in recipes for desserts b. Only in recipes for soft foods c. In most recipes that Call for sugar 6. The amount of water you use to Cook fresh vegetables is important because a. Lots of water slows nutrient losses j b. A Little water saves More nutrients i c. Heat makes vegetables thirsty 7. Why is it a Good idea to prick a potato with a Fork before baking a. So the heat can penetrate b. So steam can escape c. It makes attractive designs 8. The difference Between herbs and spices is a. Where they grow b. How they Are used c. How they Are processed 9. What causes film to form on top of milk being heated a. It is Cream released by heat b. It is protein coagulated by heat. It is the skim of the milk 10. In making homemade Tomato soup the tomatoes will not curdle the hot milk if you a. Thicken the milk or the Tomato juice b. Stir the soup with a wooden spoon c. Heat the mixture quickly 11. What is the main difference Between a Brown and a White egg a. The color b. Brown eggs take longer to Cooke. White eggs Are More nutritious 12. Some peeled and Cut fresh fruits turn Brown. You can avoid this by a. Washing the Cut part with soap b. Dipping in Grapefruit juice c. Dipping in boiling water 13. When serving a Home canned vegetable or meat you should a. Taste before cooking b. Cook gently until heated through c. Boil boil and boil before eating 14. When is it Safe to refreeze foods that have thawed a. Never b. If ice crystals remain in the food c. If the food temperature is not Over 50 degrees f. 15. In baking what is the difference be tween doughs and batters a. Doughs contain sugar batters do not b. Batters have More liquid c. Doughs take longer to bake Here Are some comments on the quiz questions. 1. Keeping one s hands clean while Cook ing is very important. Bacteria can be easily spread. Wash hands with soap and water after touching raw meat eggs or poultry and before working with other foods. 2. Counter top thawing of food can be done safely but it is recommended Only if the food is in air tight double paper bags. The bag is an insulator that keeps the out Side of the food Cool to retard bacterial growth while the inside thaws. Food thawed in hot water will Likely be at temperatures 660 to 125 degrees f within the danger zone for rapid bacterial a path. The Best Way to defrost is by wrap Ping meat or poultry to keep it from drying out and then let it thaw in the refrigerator. 3. Meats Shink because of the loss of fat and juices. High cooking temperatures cause More loss at a faster rate. Basically the higher the temperature the greater the loss of fat and juices. Cooking meat at very Low temperatures would Cut Down on shrinkage but undercooked Tough meat might result. All meats shrink some in size and weight during cooking. Moderate temperatures 325-350 degrees f will reduce shrinkage to a minimum and help retain juices and flavor. 4. Some stores grind beef that is still Frozen. This the resulting melt ing of ice crystals is the main cause for Large loss of juices when the meat is cooking. Higher temperatures cause a greater loss of meat juices but some ground beet will release juices even at moderate or Low if m a erasures. 5. Honey May to Sun Tii Ltd for sugar. Without recipe modification in recipes for candied vegetables Sweet sour meats and vegetables salad dressings and the like. It May be used measure for measure in the place of sugar in foods such As custards and puddings. In other recipes a lesser amount must be used half the sugar in brownies a third of it in gingersnaps and two thirds in fruit bars. 6. Use of lots of water in cooking fresh vegetables causes waste of the water of the heat to boil it of the nutrients that May dissolve in it. Use a half to a cup of water for six Servings of Young tender vegetables. Just cover Root vegetables. For greens use Only the water that clings after washing. Some vegetables such As dry Beans absorb water when cooking. Most however lose it. 7. Steam can build up inside the skins of potatoes As they bake. Prick ing them with a Fork before baking a design is not the goal can prevent them from bursting in a hot oven. A potato will bake pricked or not in about 40 to 60 minutes. 8. The term spice As generally used includes both herbs and True spices. Herbs Are Leafy parts of plants from temperate zones spices Are parts seeds buds fruit bark roots Etc of plants from tropical zones. Spices Are usually dried and sold whole or ground herbs dried or fresh. Herbs and spices Are stored in Cool dry places in tightly covered containers. Whole spices keep almost indefinitely ground spices and herbs for several months. As to use that s a highly individual matter. Pungency of each spice or Herb differs As does its effect on different foods. 9. The film that forms on top of milk being heated is coagulated protein. To avoid it heat the milk slowly at Low temperatures do not boil. 10. Tomatoes cooked in hot milk will not curdle if the milk is at first thickened with flour then add the cooked tomatoes and juice just before serving. 11. The color of the egg Shell is deter mined by the Breed of Hen and does not affect the nutritive value or Quality. Cook ing time and methods remain the same. 12. Some fruits apples peaches pears and bananas turn Brown if allowed to stand after peeling and cutting. To mini Mize discoloration dip these fruits into Lemon Lime Grapefruit Orange or Pine Apple juice. Dipping in boiling water May retard the Browning briefly but of course it will tend to Cook the fruit. 13. Never taste Home canned vegetables or meats before cooking. Don t taste them after cooking either if they have an off color odor or foam or look spoiled. The Best guarantee of safety is to bring such foods to a rolling boil cover and then boil for at least 10 minutes. 14. Frozen foods can be safely re Frozen if they still contain ice crystals or if they Are still cold about 40 degrees f and have been held at that temperature no longer than one or two Days. 15. A mixture thick enough to be rolled or kneaded is a dough. A mixture thin enough to pour or drop from a spoon is a Batter. Cookbook author James Beard who does know the culinary answers conducts a lesson in chafing dish cookery. Quiz answers e a a 6e 8 q1/ q 9a so q l " cd e3 e a in i