Chapter13- Started In The Kirchen

Question 0

Yield

Answer 0

The number of average servings the recipe makes.

Question 1

Recipe

Answer 1

A recipe is a set of instructions for preparing a specific food.

Question 2

Time-work schedule

Answer 2

A written plan that lists times for doing specific tasks to prepare a meal or food product

Question 3

Dovetail

Answer 3

To overlap task to use your time more wisely

Question 4

Nutrient

Answer 4

A chemical substance in food that help maintain the body

Question 5

Nutrition

Answer 5

The study of how your body uses the nutrients in the foods you eat

Question 6

Malnutrition

Answer 6

Is a lack of the right proportions of nutrients over an extended period.

Question 7

Deficiency disease

Answer 7

An illness caused by the lack of a sufficient amount of a nutrient

Question 8

Dietary supplements

Answer 8

Purified nutrients that are manufactured or extracted from natural sources

Question 9

Photochemicals

Answer 9

Compounds that come from plants that are active in the human body.

Question 10

Fortified foods

Answer 10

Foods to which nutrients are added in amounts greater then what would naturally occur in the food

Question 11

Carbohydrates

Answer 11

The body’s chief source of energy

Question 12

Glucose

Answer 12

The form of sugar carried in the bloodstream for energy use throughout the body

Question 13

Fiber

Answer 13

Is a form of complex from plants that humans cannot digest

Question 14

Fats

Answer 14

Important energy sources

Question 15

Fatty acids

Answer 15

Chemical chains that contain carbon, hydrogen, and oxygen atoms.

Question 16

Hydrogenation

Answer 16

Adds hydrogen atoms to unsaturated fatty acids in liquid oils

Question 17

Trans fatty acids

Answer 17

fatty acids with odd molecular shapes

Question 18

Dietary reference intakes DRIs

Answer 18

Estimated nutrient intake levels used for planning and evaluating the diets of healthy people

Question 19

Estimated average requirement EAR

Answer 19

The nutrient intake value is estimated to meet the needs of half the healthy people in a group

Question 20

Recommended dietary allowance RDA

Answer 20

Average daily dietary intake level meets the nutrient needs of nearly all healthy people in a group

Question 21

Adequate intake AI

Answer 21

Recommended nutrient intake value is set for nutrients for which mo RDA can be determined

Question 22

Tolerable upper intake level UL

Answer 22

The highest level of daily intake of a nutrient that is unlikely to pose risks of adverse health effects

Question 23

Food guide pyramid

Answer 23

Help people select foods

Question 24

Dietary guidelines for Americans

Answer 24

Guidelines that are designed to encourage healthy people 2 and over to form healthful diet and activity habits

Question 25

Nutrient density

Answer 25

Flurwtbelrhurfhiurwrbg

Question 26

Pastry

Answer 26

The dough used to make piecrust

Question 27

Shortened cakes

Answer 27

Contain fats

Question 28

Unshortened cakes

Answer 28

Contain no fat

Question 29

Chiffon cakes

Answer 29

A cross between shortened and unshortened cakes

Question 30

Leavened

Answer 30

a substance, as yeast or baking powder, that causes fermentation and expansion of dough or batter.

Question 31

Pastry

Answer 31

The dough used to make piecrust

Question 32

Crystalline candys

Answer 32

Contain fine sugar crystals

Question 33

Noncrystalline candys

Answer 33

Do not contain sugar crystals

Question 34

Sugar syrup

Answer 34

A mixture of sugar and liquid that is cooked to a thick consistency

Question 35

Candling

Answer 35

The eggs move along rollers over bright lights

Question 36

Emulsion

Answer 36

A mixture that forms when you combine liquids that ordinarily do not mix

Question 37

Coagulant

Answer 37

The egg will thicken into large soft clumps

Question 38

Omelet

Answer 38

Beaten egg mixtures that are cooked without stirring and served folded in half

Question 39

Soufflés

Answer 39

Fluffy baked preparations made with a starch-thickened sauce that is folded into stiffly beaten egg whites

Question 40

Meringues

Answer 40

Fluffy, white mixture of beaten egg whites and sugar

Question 41

Weeping

Answer 41

A layer of moisture that sometimes forms between a meringue and a pie filling

Question 42

Beading

Answer 42

Appears as golden droplets on the surface of a meringue

Question 43

Custards

Answer 43

A mixture of milk, eggs, sugar, and flavoring that is cooked until thickened

Question 44

Potluck

Answer 44

A shared meal to which each person or family brings food for the whole group to eat

Question 45

Aboriginals

Answer 45

First inhabitants of the land influenced Canadian culture and food customs

Question 46

Luaus

Answer 46

Elaborate outdoor feasts

Question 47

Imu

Answer 47

Lined with hot rocks covered with banana leaves

Question 48

Sourdough

Answer 48

Doe containing active yeast plants

Question 49

Gumbo

Answer 49

Soup that reflects the various cultures of southern Louisiana

Question 50

Jambalaya

Answer 50

Traditional traditional creole rice dish

Question 51

Creole cuisine

Answer 51

Cooking techniques of the French with ingredients of the Africans Caribbeans Spanish and native Americans

Question 52

Okra

Answer 52

A green pod shaped vegetable that was brought to the United States by Africa

Question 53

Yams

Answer 53

Sweet potatoes that have moist orange flesh

Question 54

Soul food

Answer 54

Combines the food customs of African slaves with the food customs of native Americans and European sharecroppers

Question 55

Pennsylvania Dutch

Answer 55

A group of German immigrants who settled in the southeast section of Pennsylvania