Final Flashcards
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.
False
Enriched refined grains have nutrients added back that were lost in the milling process.
True
For fluffy rice, the best choice is: short grain rice medium grain rice long grain rice none of the above
Long grain rice
What is the function of flour in yeast bread?
Provides the structure, produces gluten
What is the function of sugar in yeast bread?
feeds the yeast during fermentation, adds sweetness, and adds tenderness to the product
What is the function of yeast in yeast bread?
it multiplies and grows (leavens)
What is the function of water in yeast bread?
Helps carry flavorings throughout the product, forms gluten bonds, and reacts with the starch in the protein for a strong, but light structure.
What is the function of salt in yeast bread?
strengthens gluten and adds flavor. Helps so bread doesn’t rise too quickly- inhibits the growth of yeast.
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
follow the recipe carefully, stirring around sides and bottom of pan
Most grain products are best stored in a cool, dry place.
True
Which of the following is NOT an example of a quick bread? cinnamon rolls biscuits banana bread pancakes
Cinnamon rolls
What do carbohydrates do?
Provide energy
What do proteins do?
Builds and repairs body tissue
What does fat do?
Provides insulation, protection, reserve energy
What does fat do?
Provides insulation, protection, reserve energy
MyPlate proportions
1/2 fruits and veggies
1/2 grains and proteins
Grains from MyPlate
1 source of energy
Servings daily: 3-8 oz
Major nutrient: carbs, fiber
Tips: half of all grains should be whole grains
Veggies from MyPlate
Servings daily: 2-3 c
Tips: eat a variety of colors, don’t forget dry beans
Fruits from MyPlate
Servings daily: 1.5-2 cups
Tips: eat a variety, limit juices
Protein from MyPlate
servings daily: 2-7 oz Tips: choose low-fat or lean meats, bake, broil or grill Nutrients Iron (red meats) Fat Protein vitamins: B12
Dairy from MyPlate
minerals and protein
Servings daily: 3 cups ages 9 and up
Fats/Oils and Sugar from MyPlate
no longer a food group So FAS (solid fats, added sugars) Moderation
Meal Planning - aesthetic guidelines that also help to increase nutrient variety (7)
color texture size and shape flavor preparation method nutritional variety heavy/light
Conduction
Method of cooking through heat transfer. Like a frying pan to the food.
Conduction
Method of cooking through heat transfer. Like a frying pan to the food.
Convection
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.
Radiation
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.
Common causes of Food Borne Illness (FBI)
Salmonella
E. Coli
Botulism
Sick people
Salmonella
raw egg, undercooked chicken
E. Coli
undercooked ground beef; green, leafy veggies grown near the ground, unpasteurized fruit juices, dirty lake water
Botulism
Improperly canned goods
Four types of tissue
Muscle
Connective tissue (collagen)
Fat
Bone (think of it as hard tissue)
Which type of meat cut do you cook with dry heat?
Dry heat (tender cuts) BBQ roast pan fry pan broil deep fat fry
Which type of meat cut do you cook with moist heat?
Moist heat (less tender cuts) Braising Stewing Steaming Poaching Marinade Meat tenderizer
Vegan
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
Lacto-vegetarian
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
Ovo-vegetarian
Consume foods from plant sources and eggs
Eggs are a source of complete protein
Careful meal planning required for adequate protein and iron
Lacto-ovo-vegetarian
Eat foods from plant sources, dairy products, and eggs
Wider range of foods
With planning, can get needed nutrients
Semi-vegetarian
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
Cut fat into flour
pastry blender (or 2 knives criss-crossed)
Drain water from cooked pasta
colander
Level off dry ingredients in a cup or frost cakes
metal spatula
Mix solid fat into dry ingredients with a pastry blender
cut in
Brown or cook in a small amount of fat
saute
Coat food item with flour
dredge
4 cups = 1 quart 3 teaspoons = 1 tablespoon 16 tablespoons = 1 cup 2 pints = 1 quart 2 cups =1 pint
1 quart
1 tablespoon = ___ teaspoons
3 teaspoons
1 cup = ___ tablespoons
16 tablespoons
1 quart = ___ pints
2 pints
1 quart = ___ cups
4 cups
1 quart = ___ pints
2 pints
1 pints = ___ cups
2 cups
A one-ounce square of baking chocolate = ______ cocoa + ______ butter, margarine, or oil.
3 Tbsp cocoa + 1 Tbsp fat
½ egg = ___ Tablespoons beaten egg
2 tablespoons
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
25 degrees
What should be the temperature of refrigerators?
no higher than 40 degrees F
What should be the temperature of refrigerators?
no higher than 40 degrees F
Cooking natural cheese
avoid high temperatures,
keep heating period short
Thickening Sauces
Roux–equal amounts of fat and flour
Addition of Starch
Egg Yolks
Reduction
