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Food preparation in the home > Final > Flashcards

Final Flashcards

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Gourmet Food flashcards
1
Q

If you forget to pre-heat the oven for making yeast breads, you will still get good results if you put the formed loaf in a cold oven.

A

False

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2
Q

Enriched refined grains have nutrients added back that were lost in the milling process.

A

True

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3
Q 
For fluffy rice, the best choice is:
short grain rice
 medium grain rice
 long grain rice
 none of the above
A

Long grain rice

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4
Q

What is the function of flour in yeast bread?

A

Provides the structure, produces gluten

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5
Q

What is the function of sugar in yeast bread?

A

feeds the yeast during fermentation, adds sweetness, and adds tenderness to the product

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6
Q

What is the function of yeast in yeast bread?

A

it multiplies and grows (leavens)

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7
Q

What is the function of water in yeast bread?

A

Helps carry flavorings throughout the product, forms gluten bonds, and reacts with the starch in the protein for a strong, but light structure.

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8
Q

What is the function of salt in yeast bread?

A

strengthens gluten and adds flavor. Helps so bread doesn’t rise too quickly- inhibits the growth of yeast.

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9
Q

To avoid lumps when making a white sauce, you should:
A. heat the sauce as quickly as possible
B. follow the recipe carefully, stirring around sides and bottom of pan
C. use a light-weight saucepan and stir minimally
D. none of the above

A

follow the recipe carefully, stirring around sides and bottom of pan

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10
Q

Most grain products are best stored in a cool, dry place.

A

True

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11
Q 
Which of the following is NOT an example of a quick bread?
 cinnamon rolls
 biscuits
 banana bread
 pancakes
A

Cinnamon rolls

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12
Q

What do carbohydrates do?

A

Provide energy

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13
Q

What do proteins do?

A

Builds and repairs body tissue

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14
Q

What does fat do?

A

Provides insulation, protection, reserve energy

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15
Q

What does fat do?

A

Provides insulation, protection, reserve energy

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16
Q

MyPlate proportions

A

1/2 fruits and veggies

1/2 grains and proteins

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17
Q

Grains from MyPlate

A

1 source of energy

Servings daily: 3-8 oz
Major nutrient: carbs, fiber
Tips: half of all grains should be whole grains

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18
Q

Veggies from MyPlate

A

Servings daily: 2-3 c

Tips: eat a variety of colors, don’t forget dry beans

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19
Q

Fruits from MyPlate

A

Servings daily: 1.5-2 cups

Tips: eat a variety, limit juices

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20
Q

Protein from MyPlate

A 
servings daily: 2-7 oz
Tips: choose low-fat or lean meats, bake, broil or grill
Nutrients
Iron (red meats)
Fat
Protein
vitamins: B12
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21
Q

Dairy from MyPlate

A

minerals and protein

Servings daily: 3 cups ages 9 and up

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22
Q

Fats/Oils and Sugar from MyPlate

A 
no longer a food group
So FAS (solid fats, added sugars)
Moderation
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23
Q

Meal Planning - aesthetic guidelines that also help to increase nutrient variety (7)

A 
color
texture
size and shape
flavor
preparation method
nutritional variety
heavy/light
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24
Q

Conduction

A

Method of cooking through heat transfer. Like a frying pan to the food.

25
Q

Conduction

A

Method of cooking through heat transfer. Like a frying pan to the food.

26
Q

Convection

A

a fluid such as air or water when the heated fluid is caused to move away from the source of heat, carrying energy with it.

27
Q

Radiation

A

When the food does not require contact with the heat source to be cooked. Energy is transferred by waves of heat or light striking the food. There are two types; infrared and microwave.

28
Q

Common causes of Food Borne Illness (FBI)

A

Salmonella
E. Coli
Botulism
Sick people

29
Q

Salmonella

A

raw egg, undercooked chicken

30
Q

E. Coli

A

undercooked ground beef; green, leafy veggies grown near the ground, unpasteurized fruit juices, dirty lake water

31
Q

Botulism

A

Improperly canned goods

32
Q

Four types of tissue

A

Muscle
Connective tissue (collagen)
Fat
Bone (think of it as hard tissue)

33
Q

Which type of meat cut do you cook with dry heat?

A 
Dry heat (tender cuts)
BBQ
roast
pan fry
pan broil
deep fat fry
34
Q

Which type of meat cut do you cook with moist heat?

A 
Moist heat (less tender cuts)
Braising
Stewing
Steaming
Poaching
Marinade
Meat tenderizer
35
Q

Vegan

A

Consume foods only from plant sources
Requires extensive knowledge of nutrition
Must combine incomplete proteins (ie rice and beans)
Difficult to consume necessary iron and B12

36
Q

Lacto-vegetarian

A

Eat foods from plant sources and dairy products
Cheese, milk, and yogurt make it easier to consume complete proteins
Still difficult to get adequate iron

37
Q

Ovo-vegetarian

A

Consume foods from plant sources and eggs
Eggs are a source of complete protein
Careful meal planning required for adequate protein and iron

38
Q

Lacto-ovo-vegetarian

A

Eat foods from plant sources, dairy products, and eggs
Wider range of foods
With planning, can get needed nutrients

39
Q

Semi-vegetarian

A

Eat no red meat, but eat poultry and fish
Poultry and fish add various nutrients to diet (Omega 3 Fatty Acids)
Least restrictive vegetarian diet

40
Q

Cut fat into flour

A

pastry blender (or 2 knives criss-crossed)

41
Q

Drain water from cooked pasta

A

colander

42
Q

Level off dry ingredients in a cup or frost cakes

A

metal spatula

43
Q

Mix solid fat into dry ingredients with a pastry blender

A

cut in

44
Q

Brown or cook in a small amount of fat

A

saute

45
Q

Coat food item with flour

A

dredge

46
Q 
4 cups = 1 quart
3 teaspoons = 1 tablespoon
16 tablespoons = 1 cup 
2 pints = 1 quart
2 cups =1 pint
A

1 quart

47
Q

1 tablespoon = ___ teaspoons

A

3 teaspoons

48
Q

1 cup = ___ tablespoons

A

16 tablespoons

49
Q

1 quart = ___ pints

A

2 pints

50
Q

1 quart = ___ cups

A

4 cups

51
Q

1 quart = ___ pints

A

2 pints

52
Q

1 pints = ___ cups

A

2 cups

53
Q

A one-ounce square of baking chocolate = ______ cocoa + ______ butter, margarine, or oil.

A

3 Tbsp cocoa + 1 Tbsp fat

54
Q

½ egg = ___ Tablespoons beaten egg

A

2 tablespoons

55
Q

Glass and dark metal pans get hotter than shiny metal ones, so you should lower the oven temperature ______ degrees if using glass or dark metal

A

25 degrees

56
Q

What should be the temperature of refrigerators?

A

no higher than 40 degrees F

57
Q

What should be the temperature of refrigerators?

A

no higher than 40 degrees F

58
Q

Cooking natural cheese

A

avoid high temperatures,

keep heating period short

59
Q

Thickening Sauces

A

Roux–equal amounts of fat and flour
Addition of Starch
Egg Yolks
Reduction

Food preparation in the home (3 decks)

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