Chapter 13- Started in th Kitchen

Question 0

Time-work schedule

Answer 0

Specific tasks to prepare a meal.

Question 1

Recipe

Answer 1

It is instructions to prepare food.

Question 2

Dovetail

Answer 2

You overlap tasks to use your time more efficiently

Question 3

Nutrition

Answer 3

Studies the nutrients in your body and how it is used

Question 4

Nutrient

Answer 4

A chemical substance in food that helps your body

Question 5

Malnutrition

Answer 5

Lack of nutrients in your body

Question 6

Deficiency Disease

Answer 6

Illness from lack of nutrients

Question 7

Dietary Supplements

Answer 7

Purified nutrients that are manufactured and come from sources

Question 8

Phytochemicals

Answer 8

Compounds that come from plants that are active in human bodies

Question 9

Fortified Foods

Answer 9

Where nutrients is added in amounts greater than what would naturally come in food

Question 10

Carbohydrates

Answer 10

Body’s chief source of energy

Question 11

Glucose

Answer 11

A form of sugar in a bloodstream that gives you energy

Question 12

Fiber

Answer 12

Complex carbohydrates from plants that humans cannot digest

Question 13

Fats

Answer 13

Important energy sources

Question 14

Fatty Acids

Answer 14

They are chemical chains that have carbon, hydrogen, and oxygen atoms in them

Question 15

Hydrogenation

Answer 15

They add hydrogen atoms to unsaturated fatty acids

Question 16

Trans fatty acids

Answer 16

There fatty acids that have odd molecular shapes

Question 17

Cholesterol

Answer 17

A fatlike substance found in every cell of the body

Question 18

Proteins

Answer 18

Chemical compounds found in every cell in your body

Question 19

Amino acids

Answer 19

Proteins are made of them in small units

Question 20

Protein-Energy Malnutrition

Answer 20

Symptoms of weight loss and fatigue

Question 21

Vitamins

Answer 21

Complex organic substances

Question 22

Fat-soluble vitamins

Answer 22

Dissolve in fats

Question 23

Water-soluble vitamins

Answer 23

Dissolves in water

Question 24

Night blindness

Answer 24

Reduced ability to see in dimness

Question 25

Rickets

Answer 25

Symptoms of this is crooked legs and misshapen breastbones

Question 26

Dietary antioxidant

Answer 26

This is what Vitamin E functions mostly in

Question 27

Scurvy

Answer 27

Symptoms of this disease are weakness, bleeding gums, tooth loss, and internal bleeding

Question 28

Beriberi

Answer 28

Numbness in your feet and ankles. Also leg cramps

Question 29

Pellagra

Answer 29

Skin lesions and digestive problems

Question 30

Pastry

Answer 30

It is a dough used to make pie crusts

Question 31

Shortened Cakes

Answer 31

They contain fat

Question 32

Unshortened Cakes

Answer 32

Contain no fat

Question 33

Chiffon Cakes

Answer 33

In between shortened and unshortened

Question 34

Candling

Answer 34

It is the grading system for eggs.

Question 35

Emulsion

Answer 35

A mixture that forms when you combine liquids that ordinarily don’t mix.

Question 36

Coagulum

Answer 36

There thick soft clumps

Question 37

Omelets

Answer 37

There beaten egg mixtures that are cooked without stirring and also served folded

Question 38

Soufflés

Answer 38

Fluffy baked preparations made with a starch-thickened sauce

Question 39

Weeping

Answer 39

Layer of moisture that sometimes forms between a meringue and a pie filling

Question 40

Meringues

Answer 40

A fluffy white mixture of beaten egg whites and sugar

Question 41

Beading

Answer 41

It appears as golden droplets on the surface of a meringue