Final Review Flashcards
1
Q
Proteins
A
Nutrients that help build, repair and maintain body tissue also source of energy
2
Q
Fat
A
Concentrated source of energy
3
Q
Minerals
A
Non living substance that helps the body work properly
4
Q
Water
A
Essentially to life makes up most of your body weight
5
Q
Nutrient deficiency
A
Severe nutrient shortage makes bones Easier to break
6
Q
Insoluble fibre
A
Can not be dissolved in water and just adds bulk
7
Q
Soluble fibre
A
Dissolves in water like oatmeal may reduce blood cholesterol levels
8
Q
Dietary fibre
A
Only comes plant material does not provide energy is a carbohydrate
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
10
Q
Essentially fatty acids
A
Fats promote health skin normal cell growth carry vitamin A D E K
11
Q
Saturated fats
A
Bad cholesterol or LDL
Ex meat poultry skin whole milk coconut oil palm oil and palm kernel oil
12
Q
Polyunsaturated and monounsaturated fats
A
Good fats lower LDL and raise HDL
Ex vegetables oil peanut oil avocados soybeans oil olive oil
13
Q
Carbohydrates
A
Bodies main source of energy one nutrient is dietary fibre
14
Q
Serotonin
A
Found in comfort foods like bread and pasta
15
Q
Food bank
A
Where u can get food if you need it
16
Q
Ascorbic acid
A
Another name for vitamin C
17
Q
Osteoporosis
A
When your bones become brittle and break
18
Q
Phytochemicals
A
A disease fighting nutrient found in plants
19
Q
Chyme
A
A substance in your stomach process of food being churned
20
Q
Hemoglobin
A
It regulates the blood pressure and is how oxygen gets taken from place to place
21
Q
Villi
A
Is the lining of the small intestine it has billions of finger like projections takes in
22
Q
Portal vein
A
Where the nutrients are carried
23
Q
When glucose combined with oxygen to produce energy
A
Oxidation
24
Q
Anemia
A
When your body does not have enough iron
25
Fortification
When nutrients is added to something
26
Colostrum
Found in a mothers milk and has nutrients that fight diseases and infection
27
Hemophelia
When your blood does not clot
28
Basal metabolism
The minimum amount of energy for basic life processes
29
Yoyo diets
Loose weight and gain it back
30
Basal metabolic rate
The amount to support the body at its lowest point
31
Nutrition aide
A person who plans to help people choose food that has a budget and is still healthy
32
Body mass index
To figure out how much fat is on your body
33
Fad diets
Ignoring good nutrition and healthy eating
34
Nutrition claim
When companies claim some food has some kind of nutrition add to it
35
Retail food demonstrations
Taste testing
36
Nutrient dense
Lots of nutrition
37
Quackery
Something that is not true or not the full truth
38
Empty calorie foods
No nutrition foods lots of calories like chocolate bars
39
Antioxidants
Are BHA and BHT added to prevent changes in quality of food
40
Trichinosis
Contracted by eating raw pork or pork that has not been cooking long enough
41
Salmonella
Found in poultry other meat and eggs
42
Infectious hepatitis
Can be carried in contaminated water and sewage
43
Staphylococcus aureus
Food poisoning found in the throat and nose the foods including ham roast poultry meat
44
Toxins
What bacteria products they can also be poison
45
Food borne illness
Eating food that has been contaminated by unwanted microorganism
46
Personal hygiene
When u keep yourself clean
47
Food safety
Following practices that help prevent food borne illness and keep food safe
48
Microorganism
Tiny living creatures only seen with a microscope
49
Bacteria
Harmful microorganism most are harmless but some carry illness
50
Vitamin C
Helps maintain healthy bones skin and teeth helps heal wounds helps absorb iron helps form collagen and works as an antioxidant
51
Vitamin K
Fat soluble helps you body use calcium and phosphorus helps build strong bones teeth
52
Vitamin K
Fat soluble necessary for blood to clot normally
53
Fructose
Naturally found in fruit is a sugar
54
Lactose
Sugar found in milk what people r allergic to
55
Calcium
Build strong bones and maintain bone strength prevent osteoporosis helps blood clot needed for muscle contractions
56
Obstetricians
A physician that specializes in pregnancy
57
Fetus
Unborn baby
58
Maltose
Surfer found in grains
59
Sucrose
Sugar found in cane or beet sugar
60
Perstalsis
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!
61
Pedestrians
A physician that studies children
62
Spina bifida
Happens to unborn children when their mother does not have enough folic acid
63
Vegan
Only eat plant sources
64
Lacto vegetarian
Dairy and plant sources
65
Vegetarian
Some who only eats plant sources but may eat stuff from animal ex ice cream
66
Ovo vegetarian
Eat eggs and plant sources
67
Lacto ovo vegetarian
Eat dairy eggs and plant sources
68
Semi vegetarian
Eat some meat like poultry and fish
69
Iron
Helps hemoglobin work and is found in hemoglobin
70
Hemoglobin
Carries oxygen to cells
71
Seitan
Wheat bases meat substitute
72
Tofu
Soybean curd
73
Megadose
Large supplement
74
Puls
Latin for pulses a thick soup make with peas lentils beans and legumes
75
Dessication
Chemical sprayed on crops to prevent bacteria from growing
76
Innoculant
Chemical sprayed in the seed
77
Nitrogen
From lighting
78
Symbiotic
A relationship between plants and bacteria where both sides benefit
79
Celiac
Damage to small intestine really allergic to gluten
80
Gluten
Protein found in wheat
81
Osteoporosis
A disease that makes your bone brittle and break easly
82
Organic heme iron
Found in meat sources
83
Inorganic non heme iron
Found in plant sources
84
Flatulence
Fart
85
Soy Beans
A plant source that is used as a milk substitute
86
Emulsion
A mixture that would not normally go together
87
Temporary emulsion
French dressing does not last long
88
Permanent emulsion
Mayonnaise dressing last together longer
89
Beading
Golden droplets on top of meringues
90
Weeping
Layer of moisture between the pie filling and the meringue
91
Interfering agent
Eggs in ice cream and sherbet keeps large ice crystals from forming
92
Binding agent
Eggs in meat loaf
93
Roux
White sauce with flour fat and seasoning
94
Unripened cheese
Ricotta cottage farmers and cream cheese and not been aged
95
Ripened cheese
Been aged or ripened
96
Scalding
Milk just before the boiling point kills bacteria
97
Margarine
Butter substitute
98
Sweetened condensed milk
Has sweetener and water taken out
99
Whey
Liquid part of cheese
100
Folding
This process including blending egg white foam with other ingredients must be gentle and quick
101
Thicking agent
Eggs because heat causes egg proteins to coagulate ( thicken)
102
Scrambling
Beat egg with fork
Add small amount of liquid
Pour in pan
Give eggs a gentle stir until fluffy
103
Poaching
Break egg In a custard cup
Put egg in a pan with 2-3 " of boiling water add salt
Cool egg until firm
104
Frying
Put egg in a skillet on moderate heat with small amount of oil or water
Cook for 3-5 minutes
105
Baking
Break egg into an individual baking dish put 1" of water
| Bake for 12-18 minutes
106
Soft boiling
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
Hard boiling
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
Omelet
Beaten egg mixture cooked without stirring and folded in half
109
Soufflé
Fluffy baked preparations made with a starch thickening sauce into stiffly beaten egg whites are folded
110
Meringue
Fluffy white mixture of beaten egg whites they can hard or soft
Soft fruit whips or toppings
Hard desserts
111
Custards
A mixture of milk eggs sugar and flavouring that is cooked until thickened
112
Chemicals
Are actually found in vitamins
113
Critical thinking
Think about something and then come to a conclusion about it
114
Pasteurization
When milk is heated to destroy harmful bacteria
115
UHT processed milk
Heated to a higher temperature than pasteurized milk this increase its shelf life
116
Homogenization
Mechanical process that prevents cream from rising to the surface of milk
117
Fortified
When nutrients have been added to something
118
Whole milk
Contains 3.25% milk fat and 8.25% milk solids
119
Lactose
Sugar from milk
120
Scorched
Burned milk brown colour
121
Carmelization
The brown bitter substance
122
Curds
Proteins in milk that coagulate and form clumps
123
Bisque
Thickened soup has shellfish
124
Chowder
Unthickened with vegetable and meat
125
Whipping cream
Fattest cream
126
Veal
Beef under 3 months
127
Lambs
Sheep under 12 months
128
Rams
Father male sheep
129
Cows
Mother female beef
130
Bull
Father male beef
131
Hiefers
Female beef
132
Rooster
Father male chicken
133
Hens
Mother female chickens
134
Ewes
Mother females sheep
135
Liver
High in iron
136
Steers
Males beef
137
Bacon
Comes from pork belly
138
chops
From veal
139
Swine
Pigs or pork
140
Cattle
Beef
141
Sheep
Lambs ewes
142
Yearling
12-24 months old
143
Mutton
Older than 24 months old
144
Variety meats
Liver heart kidney tongue sweetbreads tripe brain
145
Chitterlings
Pork intestines
146
Tripe
Stomach lining
147
Sweetbreads
Thymus glands
148
Poultry
Any domestic bird
149
Stewing
Cooking small pieces of meat with something else
150
Stir frying
When u stir the meat and vegetables
151
Gizzard
Muscular stomach
152
Gelding
Castrated male
153
Lactase
An enzyme need to break down and digest lactose
154
Sour cream
Made from light cream has organisms that are added to thicken it and give sour flavour
155
Cultured buttermilk
A bacterium that produces lactic acid
156
Evaporated milk
Sterilized homogenized milk that has some water removed
157
Ice cream
Pasteurized mixture of milk cream sugar stabilizer flavouring and stuff in stores had antifreeze
158
Sherbet
Everything in ice cream and fruit juice and water
159
Butter
Churned pasteurized sweet or sour products has artificial colouring
160
Scum
solid layer that forms on surface of milk when the milk is heated
161
E. coli
From hamburger
162
Simmering
When u put whole pieces of meat fully in water
163
Elastin
A protein that can not be softened by cooking
164
Collagen
A protein that can be softened by cooking
165
Pink poultry
When the bone is pink because of a chemical reaction when cooking
166
Brown bones
When blood vessels break when the meat is frozen
167
Ground meat
Contains only originally fat before grinding
168
Hamburger
Fat added durning grinding up to 30%
169
Dry cooking
Roasting broiling pan broiler frying
170
Gibites
Internal organs
171
Moist cooking
Braising and simmering
172
Braising
Cooking meat in a small amount of liquid with a covered pan on low heat
173
Cross contamination
When illness or bacteria comes in contact with people food or work surfaces
174
Ph of 3.5 is considered to be what
Acidic
175
How to safely store leftovers
Put them in air tight container
176
What % of your diet should be complex carbs
55%
177
Vitamin and beta carotene are found where
Fruit and vegetable
178
Where is dietary fibre found
Complex carbs
179
Wash you hands for how long
20 seconds
180
What is danger zone
4-60 degrees
181
Pulses are included in which food group
Meat and alternatives
182
Insoluble fibre helps prevent what disease
Colon cancer
183
Soluble fibre is good for people who have
Dietetics
184
What vitamin prevents spina bifida
Folic acid
185
Saturated fats should comprise what % of daily fat calories
10%
186
Bacteria grows best in what foods
Dairy and meat
187
Bacteria grow best under what conditions
Warm and moist
188
When to stuff poultry
Right before you put it in and remove it right after you take it out
189
Best quality beef fat is what colour
Creamy white
190
Most tender meat is found where
The backbone
191
What% of Canada's lentils are grown in Sask
85%
192
Why are pulse fields rolled after seeding
To make sure that it does not ruin the crop
193
Do pulses crops need to be stored with insecticide over winter
No
194
Why do farmers harvest pulse crops when humidity is high
Makes them not break as easily
195
Why should u pick through bags of pulses before cooking them
Cause there could be dirt or small rocks in them
196
Do beans give u diarrhea as well as gas
No just gas
197
Do plants sources provide all necessary Amino acids
No
198
What vitamin helps ur body absorb iron
Vitamin C
199
Will cast iron cookware help ur body absorb iron
Yes
200
Do older or younger birds have more fat
Older
201
Where do u insert a meat thermometer
Not in the bone or fat
202
Why do marinades tenderize meat
Cause the meat absorbs the juices
203
Do u need to thaw frozen meat before cooking
No it will take longer
204
Clostridium botulinum
Improperly processing can foods or environment where there is little to no oxygen
205
Shelf life
The length of time it can be stored and still retain its quality
206
What is beef jerky shelf stable
Because it does not have any moister added
207
Shelf stable
When a product can last weeks or months at room temperature
208
Freezer burn
When a product has been improperly packaged or it is in the freezer to long
209
Spores
Bacteria that thinks it is in danger it will turn back into bacteria when conditions are right
210
Impulse buying
Making a purchase that was not planed
211
National brand
Brands sold through out the country ex Kraft
212
House brands
Brands that are only sold in a store or chain of that store
213
Additives
Substance added to food for a special purpose
214
Generic brand
Plain labeled product that has the same nutrition but different quality
215
Sodium bicarbonate
Backing soda leavening agent
216
Acetone peroxide
Bleaching agent for white flour
217
Humectants
Added to food to retain moisture like glycerin
218
Emulsifiers
Added to keep food from separating ex peanut butter
219
Pack date
When food was processed or packaged
220
Pull or sell date
The last day a store can sell a product
221
Expiration date
Last date a consumer should eat a product
222
Freshness date
Past this date the product is not at its best but it is ok to eat
223
Comparison shopping
Looking at different products
224
Beta carotene
In carrots helps reduce cancer
225
Healthy eating
Overall eating make good food chooses
226
Canada's food guide to healthy eating
A guide that shows u what to eat for people 4 and over
227
Health check
Symbol that u may find on some products it is good for u and healthy
228
Malnutrition
Don't have enough nutrients or not eating the right nutrients
229
Moderation
Not eating to extremes ex eat a piece of cake not the whole cake
230
Combination foods
Are foods that are made using more than one food group
231
Meal appeal
Making ur meal look nice
232
Meal management
Manage ur time wisely when cooking
233
Budgeting
When u calculate how much u can spend on foods
234
1 serving of milk is
1 cup of milk
235
1 serving of fruit and vegetable is
I med fruit or 1/2 cup of juice
236
1 serving of grains is
1 piece of bread
237
1 serving of meat and alternatives is
2 tablespoons
