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FCS > Chapter13- Started In The Kirchen > Flashcards

Chapter13- Started In The Kirchen Flashcards

0
Q

Yield

A

The number of average servings the recipe makes.

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1
Q

Recipe

A

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

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2
Q

Time-work schedule

A

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

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3
Q

Dovetail

A

To overlap task to use your time more wisely

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4
Q

Nutrient

A

A chemical substance in food that help maintain the body

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5
Q

Nutrition

A

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

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6
Q

Malnutrition

A

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

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7
Q

Deficiency disease

A

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

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8
Q

Dietary supplements

A

Purified nutrients that are manufactured or extracted from natural sources

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9
Q

Photochemicals

A

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

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10
Q

Fortified foods

A

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

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11
Q

Carbohydrates

A

The body’s chief source of energy

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12
Q

Glucose

A

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

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13
Q

Fiber

A

Is a form of complex from plants that humans cannot digest

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14
Q

Fats

A

Important energy sources

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15
Q

Fatty acids

A

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

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16
Q

Hydrogenation

A

Adds hydrogen atoms to unsaturated fatty acids in liquid oils

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17
Q

Trans fatty acids

A

fatty acids with odd molecular shapes

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18
Q

Dietary reference intakes DRIs

A

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

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19
Q

Estimated average requirement EAR

A

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

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20
Q

Recommended dietary allowance RDA

A

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

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21
Q

Adequate intake AI

A

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

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22
Q

Tolerable upper intake level UL

A

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

23
Q

Food guide pyramid

A

Help people select foods

24
Q

Dietary guidelines for Americans

A

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

25
Q

Nutrient density

A

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26
Q

Pastry

A

The dough used to make piecrust

27
Q

Shortened cakes

A

Contain fats

28
Q

Unshortened cakes

A

Contain no fat

29
Q

Chiffon cakes

A

A cross between shortened and unshortened cakes

30
Q

Leavened

A

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

31
Q

Pastry

A

The dough used to make piecrust

32
Q

Crystalline candys

A

Contain fine sugar crystals

33
Q

Noncrystalline candys

A

Do not contain sugar crystals

34
Q

Sugar syrup

A

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

35
Q

Candling

A

The eggs move along rollers over bright lights

36
Q

Emulsion

A

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

37
Q

Coagulant

A

The egg will thicken into large soft clumps

38
Q

Omelet

A

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

39
Q

Soufflés

A

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

40
Q

Meringues

A

Fluffy, white mixture of beaten egg whites and sugar

41
Q

Weeping

A

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

42
Q

Beading

A

Appears as golden droplets on the surface of a meringue

43
Q

Custards

A

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

44
Q

Potluck

A

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

45
Q

Aboriginals

A

First inhabitants of the land influenced Canadian culture and food customs

46
Q

Luaus

A

Elaborate outdoor feasts

47
Q

Imu

A

Lined with hot rocks covered with banana leaves

48
Q

Sourdough

A

Doe containing active yeast plants

49
Q

Gumbo

A

Soup that reflects the various cultures of southern Louisiana

50
Q

Jambalaya

A

Traditional traditional creole rice dish

51
Q

Creole cuisine

A

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

52
Q

Okra

A

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

53
Q

Yams

A

Sweet potatoes that have moist orange flesh

54
Q

Soul food

A

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

55
Q

Pennsylvania Dutch

A

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

FCS (3 decks)

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