Chapter 20: Helping Clients Navigate the Real World

Question 1

Hunger

Answer 1

The physiological drive to find and eat food.

Question 2

Braised

Answer 2

Food is sautéed first, and then cooked at a lower temperature in liquid.

Question 3

Broiled

Answer 3

Food is cooked by exposing it to a source of radiant heat at a high temperature.

Question 4

Baked

Answer 4

Food is cooked using convection heat in an oven. It may be pre-cooked and finished in the oven or prepared entirely in the oven.

Question 5

Battered

Answer 5

Food is coated in batter and then deep-fried at a high temperature.

Question 6

Creamed

Answer 6

The food has been prepared by simmering or poaching it in milk or a cream-based liquid.

Question 7

Crispy

Answer 7

Typically refers to food that has been fried. It may or may not be coated in a batter.

Question 8

Fried

Answer 8

Food is deep-fried in oil.

Question 9

Grilled

Answer 9

Food has been cooked using dry, radiant heat directly applied to the surface of the food.

Question 10

Oven Baked or Roasted

Answer 10

Food is baked dry or roasted in the oven.

Question 11

Pan Fried

Answer 11

Food has been fried in a small amount of oil or other fat in a pan.

Question 12

Poached

Answer 12

Food has been cooked in liquid at a lower temperature than used for simmering, and with no added fat.

Question 13

Sautéed

Answer 13

Food is cooked at high heat, in a small amount of fat in a shallow pan.

Question 14

Simmered

Answer 14

Food has been cooked in hot liquid at a temperature below the boiling point of water.

Question 15

Smothered

Answer 15

Food has been cooked by exposing it to smoke from a burning or smoldering substance.

Question 16

Smoked

Answer 16

Food is browned on the stove and then cooked at low heat, covered in gravy in a covered pan.

Question 17

Steamed

Answer 17

Food has been cooked in steam possibly in a small amount of water with no added fat

Question 18

Stir-fried

Answer 18

Food is cut into small pieces and then cooked in a small amount of hot oil in a wok, while being stirred continuously.

Question 19

Tempura

Answer 19

Food that is battered and deep-fried.

Question 20

Protein

Answer 20

Long chains of amino acids that serve many essential functional roles in the body.

Question 21

Carbohydrates

Answer 21

Organic compunds of carbon, hydrogen, and oxygen, which includes starches, cellulose, and sugars, and are an important source of energy.

Question 22

Fat

Answer 22

A source of energy, stored by the body.

Question 23

Nutrient Density

Answer 23

The amount of nutrients provided by a food or meal relative to the total calories in the meal.

Question 24

Nutrient Quality

Answer 24

Refers to the amount and variety of nutrients provided in a food or meal.

Question 25

Mindless Eating

Answer 25

Eating without attention to or awareness of the food being consumed.

Question 26

Ability

Answer 26

The skill and knowledge to be able to perform an action/accomplish a feat.

Question 27

Prompt

Answer 27

A trigger or cue that initiates an action or event to occur.

Question 28

Meal Prepping

Answer 28

Refers to the preparation of complete meals or components of meals in advance, for a future period of time.