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Exam Review Flashcards

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Gourmet Food flashcards
1
Q

Why would someone go vegan?

A

Ethical reasons, health reasons, how they were raised

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2
Q

Why would someone be semi-vegetarian?

A

Ethical reasons, health reasons (controlling the amount of sat. fat they consume), transitioning to veganism, how they were raised, do not have access to meat where they live/with their budget, picky eater.

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3
Q

How much fat can be legally sold in meat?

A

Up to 30%

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4
Q

Which is best to buy: regular, lean, extra lean ground beef? How much fat do they all have? How expensive are they?

A

$$$ Extra Lean 5%
$$ Lean 10-15%
$ regular 30%

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5
Q

What should you pay attention to on a juice label?

A

100% juice (can be as little as 5% if it says “made with real juice”)

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6
Q

What are the servings for vegetables and fruits

A

Males 8 female seven

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7
Q

What are the servings for grains?

A

Males seven female six

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8
Q

What are the servings for milk and alternatives

A

3 to 4

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9
Q

What are the servings for meat and alternatives

A

Male three female 2

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10
Q

What are the servings for junk

A

0 to 1

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11
Q

What are the servings for oils and fats

A

2 to 3 tablespoons

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12
Q

What is the serving size of bread

A

Size of a CD case

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13
Q

What is a serving size of milk

A

One cup

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14
Q

What is the serving size for eggs

A

To extra-large or three small

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15
Q

What is the serving size for cheese

A

50 g

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16
Q

What is the serving size for yoghurt

A

3/4 of a cup

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17
Q

What is the serving size for nuts

A

1/4 cup

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18
Q

What is the serving size for seeds

A

1/4 cup

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19
Q

What is the serving size for fruits

A

Half a cup

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20
Q

What is the serving size for juice

A

Half cup

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21
Q

What is the serving size for peanut butter

A

2 tablespoons

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22
Q

What is the serving size for cooked rice

A

Half cup

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23
Q

What is the serving size for cooked pasta

A

Half cup

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24
Q

What is the serving size for vegetables

A

Half cup

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25
Q

What is the serving size for iceberg lettuce

A

2 cups

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26
Q

What is a serving size for Romain lettuce

A

One cup

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27
Q

Explain the wellness life

A

Premature death physical health social health mental/emotional health optimal health

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28
Q

List 5 things someone can do to be physically healthy

A

Have proper hygiene drink enough water, eat enough, eat healthy food, exercise, go to the doctors,

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29
Q

List five things someone can do to be socially healthy

A

Use manners, be kind, join a club, get out of the house, talk to new people

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30
Q

List five things someone can do to be mentally healthy

A

Find good coping methods, see a therapist, talk about their feelings, cry when you have to, surround yourself with positive people

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31
Q

What is a vegan. Explain their diet

A

They eat no animals, no animal products [gelatin dairy honey] no product testing on animals. To get protein: soy nuts seeds Legumes.

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32
Q

Explain the diet of an ovo-vegetarian

A

Theyre vegan but eat eggs

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33
Q

Explain the diet of a lactovegetarian

A

Vegan but eat milk products

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34
Q

Explain the diet of an ovo lactovegetarian

A

Vegan but eat milk and eggs

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35
Q

Explain the diet of a Pescatarian

A

Vegan but eat fish some eat milk and eggs

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36
Q

Explain the diet of a semi vegetarian

A

Eat everything except poultry and meat

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37
Q

What is the Fat running through steak called

A

Marbling

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38
Q

What are the type of things you find on food packaging

A

Instructions, nutrition facts, expiry date, ingredients, brand/logo, advertisements sometimes, amount, information like flavor, barcode, pictures, quantity, and if it’s recyclable

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39
Q

What are the important dates found on food

A

Expiry date, packaged On, sell by date, best before date

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40
Q

Explain what fortified means

A

The food does not have the nutrient naturally and it is instead added by people for example orange juice being fortified with calcium

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41
Q

Explain what enriched means

A

Has a nutrient naturally but the nutrient was lost during processing so it is then added back into the food

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42
Q

Explain some tools people use for advertising food

A

Endorsed by celebrities, scare tactics, other peoples opinions, sales/price comparisons, healthy promises, logo/shingles, clever name

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43
Q

List the parts of a recipe

A

Ingredients with measurements, title, time for prepping and cooking and the total time, tools/equipment, temperature, yield, technique/instructions

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44
Q

What is 5 mL equal to

A

1 teaspoon

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45
Q

What is 15 mL equal to

A

1 tablespoon

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46
Q

What is 3 teaspoons equal to

A

1 tablespoon

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47
Q

What is 250 mL equals two

A

One cup

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48
Q

What is 16 tablespoons equal to

A

One cup

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49
Q

What is 12 tablespoons equal to

A

3/4 cup

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50
Q

What is 125 mL equal to

A

Half cup

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51
Q

What is 8 tablespoons equal to

A

Half a cup

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52
Q

What is about 60 mL equal to

A

1/4 cup

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53
Q

What is 4 tablespoons equal to

A

1/4 cup

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54
Q

What is 30 mL equal to

A

1/8 of a cup

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55
Q

What are 2 tablespoons equal to

A

1/8 cup

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56
Q

Fillet in steak cuts of fish are the same

A

False

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57
Q

Fish cannot be processed

A

False

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58
Q

Crabs crayfish lobster shrimp or example of molluscs

A

False

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59
Q

Beef, veal and lamb all have the same ratings

A

False

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60
Q

Choosing a cooking method depends on the tenderness of the cut

A

True

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61
Q

Fish and shellfish should only be stored in the refrigerator or the freezer

A

False

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62
Q

Do not wash produce until ready to use/eat

A

True

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63
Q

To speed up the ripening process remove friends from the refrigerator and place in a brown paper bag

A

True

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64
Q

It’s fine to buy fish that smells fishy

A

False

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65
Q

People should not start potatoes in cool, dark, dry places. instead they should be kept in the refrigerator

A

False

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66
Q

To keep frozen vegetables fresh place them in the refrigerator drawer with a paper towel liner to help absorb the moisture

A

True

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67
Q

Potatoes are fine to eat if they have a greenish colour

A

True

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68
Q

The most amount of fat that is legally allowed in ground beef is 30% fat by weight

A

True

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69
Q

Rock Cornish game hens are young, small chicken of a special breed and have less meat than chicken

A

True

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70
Q

Cheese should never be frozen

A

False

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71
Q

A clear thin liquid made by simmering water flavoured with bones, vegetables and seasoning is the stock of the soup

A

True

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72
Q

All salads need at least one type of lettuce

A

False

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73
Q

The two main kinds of soup are clear and thick

A

False

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74
Q

Crustaceans in molluscs are types of shellfish

A

True

75
Q

A capon is a de-sex rooster under 10 months old

A

True

76
Q

The white meat of a duck has more flavour than the dark

A

False

77
Q

Ducks and geese are high in fat

A

True

78
Q

Purée is the matching or grinding of one or more ingredients

A

True

79
Q

Washing fruits and vegetables removes pesticides, residues, dirt and pathogens

A

True

80
Q

Cooking causes changes in fruits and vegetables

A

True

81
Q

Pasta is the Italian word for paste

A

False

82
Q

Whole wheat means the product is made from whole grains

A

True

83
Q

The light meatof a chicken or turkey is the leaner meat

A

True

84
Q

The word wheat means the part of the grain has been removed

A

True

85
Q

Whole wheat is not as healthy as wheat bread

A

False

86
Q

All grains take the same amount of time to cook

A

False

87
Q

The thickness of the pasta will change the amount of time it takes to cook

A

True

88
Q

Organ meats contain the most cholesterol

A

True

89
Q

White flecks of internal fat is marinating

A

False

90
Q

All rice takes the same amount of time to cook

A

False

91
Q

You should rinse pasta after it is cooked

A

True

92
Q

Chickpeas is the main ingredient for hummus

A

True

93
Q

Salads are always served before the main course

A

False

94
Q

Ripened cheese has not been aged

A

False

95
Q

Marinade is the flavourful liquid in which food is steeped

A

True

96
Q

Beans are not part of the Meat family

A

False

97
Q

It is a good idea to store leafy salad with dressing already on

A

False

98
Q

In aromatic vegetable does not give off any scent when cooked

A

False

99
Q

All soup stocks have been made from meats and chickens

A

F

100
Q

Some vitamins are destroyed by heat

A

True

101
Q

When making a vegetable soup add all of the vegetables to stock at the same time for best results

A

False

102
Q

Purées are made with flour and water

A

F

103
Q

It is not possible to make soups from scratch in the microwave

A

F

104
Q

A route is used to thicken soups

A

True

105
Q

White sauce and gravy’s are healthy food choices

A

False

106
Q

Stews should always be made with lots of water

A

F

107
Q

All stews take over two hours

A

F

108
Q

Adding all ingredients to stirfries at the same time is best

A

F

109
Q

All stir fries should be cooked in a wok

A

F

110
Q

The bone shapes tell you the tenderness of the meet and what cooking method to use

A

True

111
Q

Giblets are organs, such as the liver, gizzard [stomach], and heart that should not be eaten

A

F

112
Q

Dry breadcrumbs can be used as extenders of a casserole

A

True

113
Q

Casseroles are not good to cook in the microwave

A

F

114
Q

It is safe to eat pink beef

A

True

115
Q

It is safe to eat pink poultry

A

F

116
Q

Testing the temperature of meat and poultry is an effective way to test for doneness

A

True

117
Q

Pork is not graded

A

F

118
Q

Ham is never a processed meat

A

F

119
Q

Meats can be stored in the fridge, freezer or cupboard

A

True

120
Q

Cooking meat until the necessary changes have taken place so that the cut taste good and is safe to eat is called doneness

A

True

121
Q

The most fattening part of the chicken is the skin

A

True

122
Q

All poultry is equally as fattening

A

F

123
Q

Thawing meat before cooking is not necessary

A

F

124
Q

Enrichment is the process of adding 10% or more of the daily value for a specific nutrient to a product by the manufacturer

A

True

125
Q

Fortification is a process in which some nutrients lost as a result of processing are added back.

A

True

126
Q

Beat eggs to soft peaks form hard merengues

A

F

127
Q

Fats and richness tenderness and flavour to baked goods

A

True

128
Q

Fats can be solid or liquid

A

True

129
Q

Beaten eggs add air to baked goods

A

True

130
Q

The only sweetener that can be added to baked goods is sugar

A

F

131
Q

Flavour to baked goods can vary depending upon food preference

A

True

132
Q

The order that the ingredients are added makes a big difference in the outcome

A

True

133
Q

The amount of flour added to battery determines if it will be batter or dough

A

True

134
Q

All baking ingredients should be at room temperature to get best results

A

False

135
Q

Lining the pan with paper is least fattening way to prep a pan for baking

A

True

136
Q

All baked goods should be removed from the pan once removed from the oven

A

F

137
Q

The steps for making muffins are sift, beat, poor, and fold,

A

True

138
Q

It is not possible to over mix the batter for muffins

A

F

139
Q

To cut in is to make solid fat and flower using a pastry blender or two knives and in a cutting motion

A

True

140
Q

Where are places you can buy food to make? also identify the places that are the cheapest and the freshest

A

Grocery stores [cheapest], superstores [cheapest], specialty store like butchers/deli, bakery, veggie/fruit [freshest], convenience store, wholesalers [businesses that sell to other businesses, cheapest], roadside stands [freshest], farmers market

141
Q

Explain the difference between buying from Fortino’s, Sobey’s, metro as opposed to buying from food basics, no-frills, fresh co

A

Fortino’s: premade fresh meals, catering, special orders, in-house specialty sections, pharmacy, expensive, flowers, fresher food.
Food basics: cheaper, and less fresh, less gimmicks, has discounts on same foods, price match, less convenient options for already made meals.

142
Q

How to minimize spending at a grocery store

A

Use coupons, buy from stores with better prices/price match, only buy what you need/will consume, shop while you’re full, be organized

143
Q

What does the UL symbol mean and what does it stand for

A

Stands for utilities laboratory. Proves that technology has been tested and is safe to use

144
Q

What does perishable mean

A

Something will go bad quickly

145
Q

What does eat with our eyes mean

A

We want things to be appealing. In order to do this include lots of colors, shapes, sizes and textures in your meal

146
Q

How does food obtain a longer shelf life

A

Additives and preservatives

147
Q

What is a sauce pan

A

It is usually made of metal or heap of glass has a handle and lid and various sizes are available

148
Q

What is a double boiler

A

To sauce pans of different sizes with one lid. Water is boiled in the bottom part to gently heat the food in the top part

149
Q

What is a loaf pan

A

Deep, narrow, rectangle pan used for baking bread and meat loaf

150
Q

What is a ladle

A

A deep spoonused for dipping hot liquids from a pan

151
Q

What is a pastry brush

A

Used to brush hot foods with sauce and pastry with a glaze

152
Q

What is a baking rack

A

Used for holding baked goods during coolingor hot pans when they have been removed from the heat source

153
Q

What is a rotary beater

A

Used to mix in with foods more quickly than can be done with a spoon or whisk

154
Q

What is a sifter

A

The container with a fine wire screen at the bottom and a blade that forces dry ingredients through the screen

155
Q

What is a wire whisk

A

I balloon shaped device made from wire loops held together by Handel

156
Q

What is a rubber scraper

A

Used to scrape foods from bowls, pans and other containers

157
Q

What is a paring knife

A

Has a blade that swivels. Perfect for peering fruits and vegetables

158
Q

What is a bread knife

A

Has a serrated edge for slicing through bread

159
Q

What is a spatula

A

Used to lift and turn flat foods

160
Q

What is tongs

A

Used to grab an Lyft hot, bulky foods

161
Q

What is a baster

A

A long tube with a bulb on the end used for sucking up juices

162
Q

What is a roasting pan

A

A large, heavy pan that is oval or rectangle or in shape and is used for roasting meats and poultry

163
Q

What does it mean to boil something

A

To cook food in liquid that is at 100°C

164
Q

What does it mean to deep fat fry

A

To immerse food and hot fat and cook until done

165
Q

What does it mean to grate food

A

To cut food into small pieces or shreds by pressing and rubbing the food against a rough surface

166
Q

What does it mean to whip something

A

To beat together ingredients such as sugar and butter

167
Q

What does it mean to baste something

A

To brush or pour a liquid over food as it cooks

168
Q

What does it mean to broil something

A

To cook food under direct heat

169
Q

What does it mean to braise something

A

To brown food and simmer for a long time to tenderize food and enhance the flavour

170
Q

What does it mean to sift something

A

To force one or more dry ingredients through a screen to add or remove air, or to mix two ingredients

171
Q

What does it mean to dredge something

A

Two coats of food with the dry ingredients, such as flower or crumbs

172
Q

What does it mean to score something

A

To make shallow, straight cuts in the surface of a food

173
Q

What does it mean to pan broil something

A

To cook meat, poultry or vegetables in a shallow uncovered pan

174
Q

What does it mean to roast something

A

To cook meat using dry heat and stovetop methods

175
Q

What does it mean to mince something

A

To cut food into very small irregular pieces

176
Q

What does it mean to Cube something

A

To cut food into small square pieces

177
Q

What does it mean to sauté something

A

To brown or cook food in a skillet with a small amount of fat on low to medium heat

178
Q

What does it mean to bake something

A

To cook bread, cookies, vegetable casseroles and some meals in the oven

179
Q

What does it mean to steam something

A

To cook food over but not in boiling water

180
Q

What does it mean to fold food

A

To incorporate air into a mixture to make it light and fluffy

181
Q

What does it mean to stir fry

A

To fry small pieces of food and a small amount of oil at a high heat

182
Q

What does it mean to simmer food

A

To cook food in a liquid that is between 86°C and 99°C

183
Q

What does it mean to cream food

A

To make food smooth and thick

Food & Nurtition (2 decks)

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