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Food & Nutrition > Final Study Guide > Flashcards

Final Study Guide Flashcards

1
Q

Process by which nutrients move into the bloodstream

A

Absorption

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2
Q

If you do/don’t want food

A

Appetite

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3
Q

Production of electrical sparks that can damage the oven or start a fire

A

Arcing

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4
Q

Energy you need to maintain automatic processes

A

Basal Metabolism

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5
Q

Edges of a spatula that are bent

A

Bent-Edge Spatula

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6
Q

Cooking food in simmering liquid and steam

A

Braise

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7
Q

Something that overcooks

A

Burns

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8
Q

Amount of energy needed to raise the temperature ok 1 kilogram of water by 1 degree Celsius

A

Calorie

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9
Q

Body’s main source of energy

A

Carbohydrate

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10
Q

When food gets stuck in your trachea

A

Choking

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11
Q

Fatlike substance in cells that is needed for many body processes

A

Cholesterol

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12
Q

The action of cutting something

A

Chop

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13
Q

Thick liquid churned by the stomach through peristalsis

A

Chyme

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14
Q

Food that contains all nine essential amino acids

A

Complete Protein

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15
Q

Substance that makes food unsafe to eat

A

Contaminant

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16
Q

Amount of time it takes to cook food

A

Cooking Time

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17
Q

Inside of food

A

Core

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18
Q

Six sided object whose sides resemble a square

A

Cube

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19
Q

Specific, edible part of meat

A

Cuts

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20
Q

Cooking food by immersing it in hot fat without making contact with the cooing vessel

A

Deep-fry

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21
Q

Not get enough of something

A

Deficiency

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22
Q

Condition in which the body has too little water

A

Dehydration

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23
Q

Plant material that cannot be digested

A

Dietary Fiber

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24
Q

Includes the largest pieces in a place setting

A

Dinnerware

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25
Q

Act of being shocked by electricity

A

Electric Shock

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26
Q

Mineral that helps from particles called electrolytes, which helps cells function

A

Electrolyte Mineral

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27
Q

Common cause of household injury

A

Falls

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28
Q

Abstaining from some or all foods for a period of time

A

Fasting

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29
Q

Greasy substances that will not dissolve in water

A

Fat

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30
Q

Vitamin that is absorbed and transported by fat

A

Fat-Soluble

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31
Q

Basic building blocks of fats

A

Fatty Acid

32
Q

Eating and serving utensils

A

Flatware

33
Q

Blood sugar

A

Glucose

34
Q

Shred something

A

Grate

35
Q

Area of concentrated heat that can cause uneven baking and browning

A

Hot Spots

36
Q

Needing good to get energy

A

Hunger

37
Q

Getting enough water to meet all the body’s needs

A

Hydration

38
Q

Buying items you did not plan to purchase and do not really need

A

Impulse Buying

39
Q

Food that lacks one or more essential amino acids

A

Incomplete Protein

40
Q

Use of nutrients to provide energy

A

Metabolism

41
Q

Poor nourishment resulting from a lack of nutrients

A

Malnutrition

42
Q

Part of the body, especially in your tooth and bones

A

Mineral

43
Q

Combing two or more ingredients throughly

A

Mixing

44
Q

Brand known nationwide

A

National Brand

45
Q

Relationship between nutrients and calories in food

A

Nutrient Density

46
Q

Study of nutrients and how body uses them

A

Nutrition

47
Q

Label on nutritious things

A

Nutrition Labeling

48
Q

Uses more fat than sautéing and is designed for larger pieces of food

A

Pan-fry

49
Q

Brush a sauce on foods or glazes on pastry

A

Pastry Brush

50
Q

Cutter used to cut pastries

A

Pastry Cutter

51
Q

The outside of food

A

Peel

52
Q

Rhythmic movement of muscles

A

Peristalsis

53
Q

Tableware needed by one person to eat a meal

A

Place Setting

54
Q

Help build, repair, and maintain body tissues

A

Protein

55
Q

Roll out dough for biscuit, cookies, and pies

A

Rolling Pin

56
Q

Spatula made of rubber

A

Rubber Spatula

57
Q

Used to precook vegetables for use in a recipe

A

Sauté

58
Q

For removing lumps from dry ingredients

A

Sifter

59
Q

Spoon with slots on it

A

Slotted Spoon

60
Q

Time after microwave time during which foods continue to cook on their own

A

Standing Time

61
Q

Combination dish of bite-size pieces of food that are stirred constantly while frying in a small amount of oil over high heat

A

Stir-fry

62
Q

Prevents dough from sticking to the rolling pin

A

Stockinet

63
Q

Line of food produced and packaged for a specific store chain

A

Store Brand

64
Q

Spatula with a straight edge

A

Straight-Edge Spatula

65
Q

Physical or mental tension caused by a person’s reaction to a situation

A

Stress

66
Q

Any item used to serve or eat foo

A

Tableware

67
Q

Hydrogenation of fatty acids

A

Trans Fats

68
Q

Bar code that can be read by a scanner, which makes checkout faster and more accurate

A

Universal Product Code

69
Q

Work with enzymes to keep cells healthy and active

A

Vitamin

70
Q

Vitamin that dissolves in water and passes easily into the bloodstream

A

Water-Soluble

71
Q

Measurement of electricity

A

Watt

72
Q

Good health and positive well-being

A

Wellness

73
Q

For stirring, beating, and whipping

A

Whisk

74
Q

Area designed for performing specific kitchen tasks

A

Work Center

75
Q

Arrangement of the three main work centers in a kitchen

A

Work Triangle

Food & Nutrition (1 decks)

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