Scavenger+Hunt+Answer+Key

Answer Key for Scavenger Hunt

Sub Topic Name: Nutritious Baking Alternatives Sarah Rupp

Question: Give three reasons why natural [|sugar] substitutes can be healthier in baking than white sugar. Answers: P roduce less of a shock to the body’s blood sugar level. Dates are high in fiber, and rich in a wide variety of vitamins and minerals. Though fructose has little nutritional value, it is generally believed that it doesn’t disturb the blood sugar level as much as sucrose. Fruitsource replaces not only sugar, but also fat, in baking. Molasses is very nutritious, with high levels of calcium, iron, and potassium. *Any of these answers may be used*

Question: (Choose one) Why is applesauce a healthy alternative to [|oil] in baking: Answer: 4-All of the above
 * 1) It provides a more natural energy for the body
 * 2) Natural sugars from applesauce doesn’t cause the bodies blood sugar to fluctuate
 * 3) Unsweetened applesauce contains less calories than sugar
 * 4) All of the Above

Question: (Fill in the blanks) Coconut [|flour] is healthy for those who need to follow a _ free diet and provides 58% of dietary __ which aids the body in digestion. Answer: Gluten, Fiber 

Sub topic Name: Conversions & Disasters Kimberly Duque

Question #3: When baking, it's important to always have the proper ingredients and the right baking tools. When baking in a hurry, you are bound to misplace things. Explain why adding too much of one ingredient (like salt ) or not having the right size pan can effect your results. Here are some more examples and how to avoid them. List 3 things that can "go wrong" and how to fix them.
 * Short answer **

Question #4: (Fill in the blank) Find how many tablespoons there are in a cup. **Liquid**: **16**
 * tbs in 1 cup **

Question #5: (Choose one) 1 quart is equal to (hint: use this calculator for help):


 * 1) 4 cups
 * 2) 2 pints
 * 3) 1 gallon
 * 4) Only 1 & 2
 * 5) All of the above


 * Answer: 4**

Subtopic name: everything to do with cookies Kristi Wilson

Question #7: What are the five different basic [|types] of cookies? Answer: Drop cookies, cookie-bars, no bake cookies, shaped cookies, ice box/refrigerator cookies.

Question #8: What is the ideal number of [|baking sheets] a person should own for baking cookies? Answer: Ideally, you want four baking sheets, two at a time can go in the oven and then you can use your extra two to cycle out the cookies and let them cool. However, just two sheets will work as well.

Question #9: What will be the result if [|honey] is used in your cookie recipe? Answer: You will create a particular flavor as well as make the cookie chewier.


 * Subtopic Name: Whole-Wheat Baking **
 * Alana Anderson **

**Sub-topic name:** Whole-Wheat Baking **Question:** What ingredient do these whole wheat [|banana] muffins and whole wheat [|blueberry] bran muffins use instead of regular flour? **Answer:** Whole Wheat Flour

**Subtopic Name**: Whole-Wheat Baking **Question**: Take a look at this unique [|recipe]. What does she say she does NOT do to these whole wheat donuts?

A) Use eggs B) Use whole-wheat flour C) Fry them D) Bake them

**Answer**: C) Fry them

**Subtopic Name**: Whole-Wheat Baking **Question**: How is the texture and flavor described in [|whole-wheat baking] **Answer**: Denser texture and nutty flavor


 * Sub Topic Name: Food Safety**
 * Rosie Grossblatt**

13. Subtopic Name: Food Safety Question: Visit the Safe Food Handling page on fightbac.org. What are the four steps to safe food handling? http://fightbac.org/safe-food-handling

Answer: 1. Clean - Wash hands and surfaces often 2. Separate - Don't cross-contaminate! 3. Cook - Cook to proper temperature 4. Chill - Refrigerate promptly

14. Subtopic Name: Food Safety Question: Visit the Foodborne Illness estimate page on the Centers for Disease Control and Prevention website. How many people in the US per year get sick from a foodborne illness? How many are hospitalized? How many die? http://www.cdc.gov/foodborneburden/

Answer: 1 in 6 (48 million) get sick 128,000 are hospitalized 3,000 die

15. Subtopic Name: Food Safety Question: Read the "specific foods" section of the Food Safety page on the CDC website. What is one way to reduce the risk of Salmonella from eggs? http://www.cdc.gov/foodsafety/specific-foods.html

Answer: Store in the refrigerator Cook the egg yolk all the way

16. Subtopic Name: Food Safety Question: Read the first paragraph of "Appliance Thermometers" on the US Department of Agriculture's website. Why must foods be held at the proper temperature? http://www.fsis.usda.gov/fact_sheets/Appliance_Thermometers/index.asp

Answer: Because bacteria can grow if not held at the right temperature.