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domain1 > 1ST > Flashcards

1ST Flashcards

1
Q

fallen center cake caused by(sugar, fat, baking powder, t, mixing)

A

excess sugar, fat, baking powder, low T, inadequate mixing, open door too early

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2
Q

tough dry crumb: (flour egg, mix, fat, sugar, time)

A

too much flour egg, mixing, too little fat ,sugar, overbaking

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3
Q

coarse texture: (baking powder, sugar, T, mixing)

A

too much baking powder sugar, low T, inadequate mixing

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4
Q

poor volume: (baking p,)

A

inadequate baking powder

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5
Q

the best lab to assess iron status is

A

ferritin

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6
Q

frying temp (smoke point)

A

over 400F

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7
Q

prevent frozen gravy from separating when thawed

A

reheat slowly and stir constantly

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8
Q

what stabilize egg white

A

acid, sugar

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9
Q

crystal inhibitors

A

acid fat protein

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10
Q

cardiac irregulation caused by

A

hyperkalemia

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11
Q

starvation energy source

A

Ketone bodies

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12
Q

margerines, shorteninga, frying fats are product of partial hydrogenation of ___

A

PUFA

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13
Q

INSULIN 2

A

glycogenesis, lipogenesis

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14
Q

glucagon 1

A

glycogenolysis

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15
Q

glucocorticoids 1 produced from ___

A

gluconeogenesis protein to glucose __adrenal hormones

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16
Q

epinephrine is from

A

adrenal medulla

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17
Q

epi stimulates decreases

A

stimulate sympathetic nervous system, liver muscle glycogenolysis, decrease insulin release to promote rise in bld sugar

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18
Q

growth hormone eg, fx secreted from-___

A

ACTH adrenocorticotropic, insulin antagnists, pituitary

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19
Q

1 mol glucose yields __ ATP

A

38

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20
Q

1st step of starting the cycle

A

oxa + acetyl ->citrate

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21
Q

biotin is a coenzyme of ___ ___syn

A

FA

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22
Q

FE food, stomach , transport

A

3 jia - 2 jia- 3 jia

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23
Q

NADPH HAS ___, is essential for syn of __

A

niacin, FA

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24
Q

vitamin A is involved in

A

development of tissue and skin

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25
Q

what cause egg yolk color to change

A

alteration of feed provided

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26
Q

what is needed to convert wt into V

A

specific gravity

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27
Q

white sauce starchy

A

uncooked flour

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28
Q

what nutrients is involved with protein

A

B2 B3 B6 B12 SYN mg syn

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29
Q

FA NUTRIENTS

A

Pantathenic acid, biotin mg syn choline transport

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30
Q

tender cuts:

A

near backbone, loin sirloin

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31
Q

less tender cuts

A

bottom round, chunk, brisket

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32
Q

bread make quickest

A

continuous method

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33
Q

nutrient involved in blood clotting

A

vk calcium

34
Q

wash hands for at least

A

20 secs

35
Q

what pasta contain egg

A

noodle

36
Q

cabbage cooked in ___ amount of water

A

large

37
Q

hyperkalemia cause ____ ____

A

cardiac irregulation

38
Q

3 behavior modification method

A

positive reinforcement, avoidance learning, extinction

39
Q

cereal is enriched with __ bread enriched with _

A

iron, niacin

40
Q

folic acid added to

A

rice, corn, rye

41
Q

Vd added to

A

dairy, veg oil, margerine

42
Q

CA added to

A

juice

43
Q

margerin, butter fat content high to low

A

PUFA, MUFA, SAT, / SAT, MUFA, PUFA

44
Q

tryptophen is P of

A

serotonin

45
Q

phenylalaine is P of

A

tyrosine

46
Q

methionine is P of

A

Cystine

47
Q

dicumatrol is a

A

anticoagulant

48
Q

mEq =

A

mg/valence

49
Q

salmonella associated with 4

A

cutting board, table food, raw produce, uncooked food of animal origin

50
Q

food borne illness prevention

A

wash hand 20 sec

51
Q

staphylococcus aureus symptom

A

N, D, no fever

52
Q

slow onset, anerobic

A

clostridium botulisum

53
Q

bacillus cereus source

A

rice and starch

54
Q

clostridium perfringes source

A

meat, gravies mixture in large quantities

55
Q

monocytogens can grow at ___ ___

A

low temp 34-113F

56
Q

cook to reserve B vitamins

A

T

57
Q

vit A source

A

yellow orange fruits: cantaloupe, organ, dark leafy greens

58
Q

bac safe if ___ and ___

A

acidic, dry

59
Q

when add bran to flour increase __ and __, ___ will decrease if add bran to recipe

A

flour and liquid, volume

60
Q

pie crust moist day after cooking dt

A

retrogradation of filling

61
Q

normal saline mEq /L

A

154 mEq /L

62
Q

fresh egg can be kept

A

3 weeks

63
Q

water biggest purpose

A

medium for cell metabolism

64
Q

roast T

A

325 F

65
Q

cream of tartar fx

A

prevent maillard

66
Q

muffin mix rich formula will have ____

A

increased proportion of sugar and shortening

67
Q

protein balance cal formula

A

protein/6.25 - (UUN+4)

68
Q

omega 3 for sat lead to

A

decrease TAG little change in total cho

69
Q

omega 6 for sat lead to

A

decrease total chol decrease HDL

70
Q

what have overweight percentile what dont

A

BMI for age (85%overwt) not wt for age

71
Q

failure to involve in BF program is dt

A

lack social support

72
Q

0-6 mth calorie need

A

F 520-570 M

73
Q

7-12 mth calorie need

A

676-743

74
Q

follow a planned ___ and ___ ___ when training new employee

A

orientation and training program

75
Q

outpt education first step

A

survey interest

76
Q

communicating what comes first

A

paraphrasing

77
Q

inferential stat related to

A

probability

78
Q

lec purpose

A

provide most material in a short time

79
Q

colostrum

A

first few days

80
Q

avoid __ and ___ for 1-2 yr

A

non fat 2 fat

81
Q
A

whole milk

domain1 (13 decks)

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