Nutrition & Wellness Midterm Examination
This exam covers the following Standards:FCS-FNS-11 Students will discuss domestic and professional kitchen equipment and its use in providing safe and sanitary food. a. Define and demonstrate the use of measuring tools, including liquid and dry cups, measuring spoons, scales, and balances. b. Define and demonstrate types of knives including Chef/French, paring, bread, boning, and slicer. Practice care and safety while using all knivesc. Define and demonstrate mixing equipment and cooking and baking tools. d. Define and demonstrate cookware for the range, oven, and microwave oven. e. Discuss appliance choices, safe use, care and energy consumption of major Read morecooking appliances and small cooking appliances. FCS-FNW-1. Students will discuss basic nutrient requirements and their use in dietary planning. a) Define nutrition, essential and non-essential nutrients; identify and describe the ; &nbs p; six nutrient classes and their changing requirements throughout the lifespan; and ; &nbs p; identify major sources of each. ; &nbs p;
