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Foods > Final Review > Flashcards

Final Review Flashcards

1
Q

Proteins

A

Nutrients that help build, repair and maintain body tissue also source of energy

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2
Q

Fat

A

Concentrated source of energy

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3
Q

Minerals

A

Non living substance that helps the body work properly

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4
Q

Water

A

Essentially to life makes up most of your body weight

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5
Q

Nutrient deficiency

A

Severe nutrient shortage makes bones Easier to break

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6
Q

Insoluble fibre

A

Can not be dissolved in water and just adds bulk

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7
Q

Soluble fibre

A

Dissolves in water like oatmeal may reduce blood cholesterol levels

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8
Q

Dietary fibre

A

Only comes plant material does not provide energy is a carbohydrate

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9
Q

Amino acids

A

Are protein made of chains of chemical building blocks your body can all but 9 of the 22 the 9 are called essential amino acids and can be found in foods that u eat

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10
Q

Essentially fatty acids

A

Fats promote health skin normal cell growth carry vitamin A D E K

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11
Q

Saturated fats

A

Bad cholesterol or LDL

Ex meat poultry skin whole milk coconut oil palm oil and palm kernel oil

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12
Q

Polyunsaturated and monounsaturated fats

A

Good fats lower LDL and raise HDL

Ex vegetables oil peanut oil avocados soybeans oil olive oil

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13
Q

Carbohydrates

A

Bodies main source of energy one nutrient is dietary fibre

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14
Q

Serotonin

A

Found in comfort foods like bread and pasta

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15
Q

Food bank

A

Where u can get food if you need it

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16
Q

Ascorbic acid

A

Another name for vitamin C

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17
Q

Osteoporosis

A

When your bones become brittle and break

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18
Q

Phytochemicals

A

A disease fighting nutrient found in plants

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19
Q

Chyme

A

A substance in your stomach process of food being churned

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20
Q

Hemoglobin

A

It regulates the blood pressure and is how oxygen gets taken from place to place

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21
Q

Villi

A

Is the lining of the small intestine it has billions of finger like projections takes in

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22
Q

Portal vein

A

Where the nutrients are carried

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23
Q

When glucose combined with oxygen to produce energy

A

Oxidation

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24
Q

Anemia

A

When your body does not have enough iron

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25
Q

Fortification

A

When nutrients is added to something

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26
Q

Colostrum

A

Found in a mothers milk and has nutrients that fight diseases and infection

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27
Q

Hemophelia

A

When your blood does not clot

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28
Q

Basal metabolism

A

The minimum amount of energy for basic life processes

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29
Q

Yoyo diets

A

Loose weight and gain it back

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30
Q

Basal metabolic rate

A

The amount to support the body at its lowest point

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31
Q

Nutrition aide

A

A person who plans to help people choose food that has a budget and is still healthy

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32
Q

Body mass index

A

To figure out how much fat is on your body

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33
Q

Fad diets

A

Ignoring good nutrition and healthy eating

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34
Q

Nutrition claim

A

When companies claim some food has some kind of nutrition add to it

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35
Q

Retail food demonstrations

A

Taste testing

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36
Q

Nutrient dense

A

Lots of nutrition

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37
Q

Quackery

A

Something that is not true or not the full truth

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38
Q

Empty calorie foods

A

No nutrition foods lots of calories like chocolate bars

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39
Q

Antioxidants

A

Are BHA and BHT added to prevent changes in quality of food

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40
Q

Trichinosis

A

Contracted by eating raw pork or pork that has not been cooking long enough

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41
Q

Salmonella

A

Found in poultry other meat and eggs

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42
Q

Infectious hepatitis

A

Can be carried in contaminated water and sewage

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43
Q

Staphylococcus aureus

A

Food poisoning found in the throat and nose the foods including ham roast poultry meat

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44
Q

Toxins

A

What bacteria products they can also be poison

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45
Q

Food borne illness

A

Eating food that has been contaminated by unwanted microorganism

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46
Q

Personal hygiene

A

When u keep yourself clean

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47
Q

Food safety

A

Following practices that help prevent food borne illness and keep food safe

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48
Q

Microorganism

A

Tiny living creatures only seen with a microscope

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49
Q

Bacteria

A

Harmful microorganism most are harmless but some carry illness

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50
Q

Vitamin C

A

Helps maintain healthy bones skin and teeth helps heal wounds helps absorb iron helps form collagen and works as an antioxidant

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51
Q

Vitamin K

A

Fat soluble helps you body use calcium and phosphorus helps build strong bones teeth

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52
Q

Vitamin K

A

Fat soluble necessary for blood to clot normally

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53
Q

Fructose

A

Naturally found in fruit is a sugar

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54
Q

Lactose

A

Sugar found in milk what people r allergic to

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55
Q

Calcium

A

Build strong bones and maintain bone strength prevent osteoporosis helps blood clot needed for muscle contractions

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56
Q

Obstetricians

A

A physician that specializes in pregnancy

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57
Q

Fetus

A

Unborn baby

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58
Q

Maltose

A

Surfer found in grains

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59
Q

Sucrose

A

Sugar found in cane or beet sugar

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60
Q

Perstalsis

A

When you have chewed and swallowed food, the muscles that line your gastrointestinal tract squeeze up and contract to push the food along, like a snake eating a mouse!

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61
Q

Pedestrians

A

A physician that studies children

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62
Q

Spina bifida

A

Happens to unborn children when their mother does not have enough folic acid

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63
Q

Vegan

A

Only eat plant sources

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64
Q

Lacto vegetarian

A

Dairy and plant sources

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65
Q

Vegetarian

A

Some who only eats plant sources but may eat stuff from animal ex ice cream

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66
Q

Ovo vegetarian

A

Eat eggs and plant sources

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67
Q

Lacto ovo vegetarian

A

Eat dairy eggs and plant sources

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68
Q

Semi vegetarian

A

Eat some meat like poultry and fish

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69
Q

Iron

A

Helps hemoglobin work and is found in hemoglobin

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70
Q

Hemoglobin

A

Carries oxygen to cells

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71
Q

Seitan

A

Wheat bases meat substitute

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72
Q

Tofu

A

Soybean curd

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73
Q

Megadose

A

Large supplement

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74
Q

Puls

A

Latin for pulses a thick soup make with peas lentils beans and legumes

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75
Q

Dessication

A

Chemical sprayed on crops to prevent bacteria from growing

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76
Q

Innoculant

A

Chemical sprayed in the seed

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77
Q

Nitrogen

A

From lighting

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78
Q

Symbiotic

A

A relationship between plants and bacteria where both sides benefit

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79
Q

Celiac

A

Damage to small intestine really allergic to gluten

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80
Q

Gluten

A

Protein found in wheat

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81
Q

Osteoporosis

A

A disease that makes your bone brittle and break easly

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82
Q

Organic heme iron

A

Found in meat sources

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83
Q

Inorganic non heme iron

A

Found in plant sources

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84
Q

Flatulence

A

Fart

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85
Q

Soy Beans

A

A plant source that is used as a milk substitute

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86
Q

Emulsion

A

A mixture that would not normally go together

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87
Q

Temporary emulsion

A

French dressing does not last long

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88
Q

Permanent emulsion

A

Mayonnaise dressing last together longer

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89
Q

Beading

A

Golden droplets on top of meringues

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90
Q

Weeping

A

Layer of moisture between the pie filling and the meringue

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91
Q

Interfering agent

A

Eggs in ice cream and sherbet keeps large ice crystals from forming

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92
Q

Binding agent

A

Eggs in meat loaf

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93
Q

Roux

A

White sauce with flour fat and seasoning

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94
Q

Unripened cheese

A

Ricotta cottage farmers and cream cheese and not been aged

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95
Q

Ripened cheese

A

Been aged or ripened

96
Q

Scalding

A

Milk just before the boiling point kills bacteria

97
Q

Margarine

A

Butter substitute

98
Q

Sweetened condensed milk

A

Has sweetener and water taken out

99
Q

Whey

A

Liquid part of cheese

100
Q

Folding

A

This process including blending egg white foam with other ingredients must be gentle and quick

101
Q

Thicking agent

A

Eggs because heat causes egg proteins to coagulate ( thicken)

102
Q

Scrambling

A

Beat egg with fork
Add small amount of liquid
Pour in pan
Give eggs a gentle stir until fluffy

103
Q

Poaching

A

Break egg In a custard cup
Put egg in a pan with 2-3 “ of boiling water add salt
Cool egg until firm

104
Q

Frying

A

Put egg in a skillet on moderate heat with small amount of oil or water
Cook for 3-5 minutes

105
Q

Baking

A

Break egg into an individual baking dish put 1” of water

Bake for 12-18 minutes

106
Q

Soft boiling

A

Cold water method have water 1” above the eggs bring to a boil
Cook for4-5 minutes
Or hot water method
Simmer for1-4 minutes never let water boil

107
Q

Hard boiling

A

Use the same methods as soft just expend cooking time
Cold 15-17 minutes
Hot 13-15 minutes
Put under cold water after cooking

108
Q

Omelet

A

Beaten egg mixture cooked without stirring and folded in half

109
Q

Soufflé

A

Fluffy baked preparations made with a starch thickening sauce into stiffly beaten egg whites are folded

110
Q

Meringue

A

Fluffy white mixture of beaten egg whites they can hard or soft
Soft fruit whips or toppings
Hard desserts

111
Q

Custards

A

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

112
Q

Chemicals

A

Are actually found in vitamins

113
Q

Critical thinking

A

Think about something and then come to a conclusion about it

114
Q

Pasteurization

A

When milk is heated to destroy harmful bacteria

115
Q

UHT processed milk

A

Heated to a higher temperature than pasteurized milk this increase its shelf life

116
Q

Homogenization

A

Mechanical process that prevents cream from rising to the surface of milk

117
Q

Fortified

A

When nutrients have been added to something

118
Q

Whole milk

A

Contains 3.25% milk fat and 8.25% milk solids

119
Q

Lactose

A

Sugar from milk

120
Q

Scorched

A

Burned milk brown colour

121
Q

Carmelization

A

The brown bitter substance

122
Q

Curds

A

Proteins in milk that coagulate and form clumps

123
Q

Bisque

A

Thickened soup has shellfish

124
Q

Chowder

A

Unthickened with vegetable and meat

125
Q

Whipping cream

A

Fattest cream

126
Q

Veal

A

Beef under 3 months

127
Q

Lambs

A

Sheep under 12 months

128
Q

Rams

A

Father male sheep

129
Q

Cows

A

Mother female beef

130
Q

Bull

A

Father male beef

131
Q

Hiefers

A

Female beef

132
Q

Rooster

A

Father male chicken

133
Q

Hens

A

Mother female chickens

134
Q

Ewes

A

Mother females sheep

135
Q

Liver

A

High in iron

136
Q

Steers

A

Males beef

137
Q

Bacon

A

Comes from pork belly

138
Q

chops

A

From veal

139
Q

Swine

A

Pigs or pork

140
Q

Cattle

A

Beef

141
Q

Sheep

A

Lambs ewes

142
Q

Yearling

A

12-24 months old

143
Q

Mutton

A

Older than 24 months old

144
Q

Variety meats

A

Liver heart kidney tongue sweetbreads tripe brain

145
Q

Chitterlings

A

Pork intestines

146
Q

Tripe

A

Stomach lining

147
Q

Sweetbreads

A

Thymus glands

148
Q

Poultry

A

Any domestic bird

149
Q

Stewing

A

Cooking small pieces of meat with something else

150
Q

Stir frying

A

When u stir the meat and vegetables

151
Q

Gizzard

A

Muscular stomach

152
Q

Gelding

A

Castrated male

153
Q

Lactase

A

An enzyme need to break down and digest lactose

154
Q

Sour cream

A

Made from light cream has organisms that are added to thicken it and give sour flavour

155
Q

Cultured buttermilk

A

A bacterium that produces lactic acid

156
Q

Evaporated milk

A

Sterilized homogenized milk that has some water removed

157
Q

Ice cream

A

Pasteurized mixture of milk cream sugar stabilizer flavouring and stuff in stores had antifreeze

158
Q

Sherbet

A

Everything in ice cream and fruit juice and water

159
Q

Butter

A

Churned pasteurized sweet or sour products has artificial colouring

160
Q

Scum

A

solid layer that forms on surface of milk when the milk is heated

161
Q

E. coli

A

From hamburger

162
Q

Simmering

A

When u put whole pieces of meat fully in water

163
Q

Elastin

A

A protein that can not be softened by cooking

164
Q

Collagen

A

A protein that can be softened by cooking

165
Q

Pink poultry

A

When the bone is pink because of a chemical reaction when cooking

166
Q

Brown bones

A

When blood vessels break when the meat is frozen

167
Q

Ground meat

A

Contains only originally fat before grinding

168
Q

Hamburger

A

Fat added durning grinding up to 30%

169
Q

Dry cooking

A

Roasting broiling pan broiler frying

170
Q

Gibites

A

Internal organs

171
Q

Moist cooking

A

Braising and simmering

172
Q

Braising

A

Cooking meat in a small amount of liquid with a covered pan on low heat

173
Q

Cross contamination

A

When illness or bacteria comes in contact with people food or work surfaces

174
Q

Ph of 3.5 is considered to be what

A

Acidic

175
Q

How to safely store leftovers

A

Put them in air tight container

176
Q

What % of your diet should be complex carbs

A

55%

177
Q

Vitamin and beta carotene are found where

A

Fruit and vegetable

178
Q

Where is dietary fibre found

A

Complex carbs

179
Q

Wash you hands for how long

A

20 seconds

180
Q

What is danger zone

A

4-60 degrees

181
Q

Pulses are included in which food group

A

Meat and alternatives

182
Q

Insoluble fibre helps prevent what disease

A

Colon cancer

183
Q

Soluble fibre is good for people who have

A

Dietetics

184
Q

What vitamin prevents spina bifida

A

Folic acid

185
Q

Saturated fats should comprise what % of daily fat calories

A

10%

186
Q

Bacteria grows best in what foods

A

Dairy and meat

187
Q

Bacteria grow best under what conditions

A

Warm and moist

188
Q

When to stuff poultry

A

Right before you put it in and remove it right after you take it out

189
Q

Best quality beef fat is what colour

A

Creamy white

190
Q

Most tender meat is found where

A

The backbone

191
Q

What% of Canada’s lentils are grown in Sask

A

85%

192
Q

Why are pulse fields rolled after seeding

A

To make sure that it does not ruin the crop

193
Q

Do pulses crops need to be stored with insecticide over winter

A

No

194
Q

Why do farmers harvest pulse crops when humidity is high

A

Makes them not break as easily

195
Q

Why should u pick through bags of pulses before cooking them

A

Cause there could be dirt or small rocks in them

196
Q

Do beans give u diarrhea as well as gas

A

No just gas

197
Q

Do plants sources provide all necessary Amino acids

A

No

198
Q

What vitamin helps ur body absorb iron

A

Vitamin C

199
Q

Will cast iron cookware help ur body absorb iron

A

Yes

200
Q

Do older or younger birds have more fat

A

Older

201
Q

Where do u insert a meat thermometer

A

Not in the bone or fat

202
Q

Why do marinades tenderize meat

A

Cause the meat absorbs the juices

203
Q

Do u need to thaw frozen meat before cooking

A

No it will take longer

204
Q

Clostridium botulinum

A

Improperly processing can foods or environment where there is little to no oxygen

205
Q

Shelf life

A

The length of time it can be stored and still retain its quality

206
Q

What is beef jerky shelf stable

A

Because it does not have any moister added

207
Q

Shelf stable

A

When a product can last weeks or months at room temperature

208
Q

Freezer burn

A

When a product has been improperly packaged or it is in the freezer to long

209
Q

Spores

A

Bacteria that thinks it is in danger it will turn back into bacteria when conditions are right

210
Q

Impulse buying

A

Making a purchase that was not planed

211
Q

National brand

A

Brands sold through out the country ex Kraft

212
Q

House brands

A

Brands that are only sold in a store or chain of that store

213
Q

Additives

A

Substance added to food for a special purpose

214
Q

Generic brand

A

Plain labeled product that has the same nutrition but different quality

215
Q

Sodium bicarbonate

A

Backing soda leavening agent

216
Q

Acetone peroxide

A

Bleaching agent for white flour

217
Q

Humectants

A

Added to food to retain moisture like glycerin

218
Q

Emulsifiers

A

Added to keep food from separating ex peanut butter

219
Q

Pack date

A

When food was processed or packaged

220
Q

Pull or sell date

A

The last day a store can sell a product

221
Q

Expiration date

A

Last date a consumer should eat a product

222
Q

Freshness date

A

Past this date the product is not at its best but it is ok to eat

223
Q

Comparison shopping

A

Looking at different products

224
Q

Beta carotene

A

In carrots helps reduce cancer

225
Q

Healthy eating

A

Overall eating make good food chooses

226
Q

Canada’s food guide to healthy eating

A

A guide that shows u what to eat for people 4 and over

227
Q

Health check

A

Symbol that u may find on some products it is good for u and healthy

228
Q

Malnutrition

A

Don’t have enough nutrients or not eating the right nutrients

229
Q

Moderation

A

Not eating to extremes ex eat a piece of cake not the whole cake

230
Q

Combination foods

A

Are foods that are made using more than one food group

231
Q

Meal appeal

A

Making ur meal look nice

232
Q

Meal management

A

Manage ur time wisely when cooking

233
Q

Budgeting

A

When u calculate how much u can spend on foods

234
Q

1 serving of milk is

A

1 cup of milk

235
Q

1 serving of fruit and vegetable is

A

I med fruit or 1/2 cup of juice

236
Q

1 serving of grains is

A

1 piece of bread

237
Q

1 serving of meat and alternatives is

A

2 tablespoons

Foods (8 decks)

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