Finals Semester 2 Flashcards
Malnourished
Lack of right proteins and portions of nutrients.
Obese people can be malnourished
What does a nutrient do to the body?
Chemical substance in food that helps to maintain the body
How do foods you eat affect you later in life?
Malnutrition can be long lasting.
What a teen girl eats today can affect her pregnancy later in life
What happens to the body when nutritional needs aren’t met?
Energy, growth, repair, and regulation of various body processes can be impaired.
Disease happens
Digestive process
Body breaks down complex absorbed in body
Starts in mouth
Metabolism
Chemical processes that take place in the cells after the body absorbs nutrients
What are the Dietary Guidelines for Americans?
Suggested amount of servings for each food group
Which will not help reduce fat, sugars, or sodium?
Using mayonnaise instead of yogurt in dips
What are the food groups?
Grains- breads, cereal, pasta Protein- meat, beans, eggs Dairy- milk, yogurt, cheese Veggies- lettuce, carrots, cabbage Fruit- strawberries, bananas, oranges Fats, oils, sweets- butter, candies, syrups
What should you do if you suspect food poisoning?
Call poison control
What should you do for minor burns?
Place injury under cold running water
What do you do for choking?
Abdominal thrust
What should you do for minor cuts?
Cover with sterile cloth and apply pressure
What should you do for electric shock?
Disconnect power source and begin rescue breathing
What should you do of a broken bone is suspected?
Stabilize it, don’t move victim and go get help
What is food borne illness
Caused by bacteria or toxin effected in a food source
Who is at the greatest risk for health risk?
Elderly Small children (babies to 4 years old) Pregnant women Immune deficiency disease. Most healthy people can handle some bad bacteria
How do you handle utensils when working with raw and cooked meat?
Avoid cross contamination.
Wash hands and utensils before handling other foods
How do you store large quantities of food?
Put in smaller containers so they chill faster
How do you safely handle a knife?
Only use sharp knives
Cut away from yourself
What is the danger zone temps?
40-140
How do you prevent cuts?
Use knives for what they are intended for
How do you prevent falls?
Wipe up spills immediately
What does dinnerware include?
Silverware
Plates
Glasses
List stemware
Water goblet
Wine glass
Champagne glass
Anything with a stem/neck
What are the 2 measuring cup types
Liquid and dry
Describe a quality knife
Tang extends 1/3 of the way into handle
Handle made of plastic, metal, or wood
What is the differnce between a kitchen fork and a salad fork?
Kitchen dork is heavy duty, very large
Salad fork is smaller, used for eating
Uses of a wooden spoon
Used for stirring thick mixtures
Doesn’t get hot
Uses of a slotted spoon
Remove food from liquid
Uses of a wire whisk
Used to beat, blend, and incorporate air
Uses for tongs
Turning food
Uses of a strainer
Separate food and liquid
Uses of pastry blender
Blend fat into flour
Colander uses
Drain fruits, veggies, and pasta
Unit price
Cost per standard unit weight or measure
Uses of a chef knife
Used to chop, mince, cut, and slice
How and what ingredients are listed on a food label?
Listed in descending order if weight
Nutritional label lists servings first
Use of a paring knife
Smallest knife in the kitchen
Cutting fruits and small jobs
Expiration dates
Last date a consumer should eat or use food
Refined cereals
Bran and germ removed
What is the affect stirring or agitation has on starch thickened mixtures?
Gentle stirring will keep the mixture smooth, stirring too fast or too long will make mix thin
Cooking times for finely ground, while grain, and old fashioned cereals
Take longer to cool
Parts of a grain
Bran- outer protective layer
Endosperm- largest part of kernel
Germ- reproductive part
Enriched cereal
Nutrients lost in processing are added back
Whole grain cereal products
Contains all parts of grain kernel
Short grain rice
More starch, stickier when cooked
Medium grain rice
More starch
Long grain rice
Dry and fluffy when cooked
Brown rice
Whole grain, only hull is removed
Cornmeal
Ground endosperm of corn kernel that is enriched
Pasta
Shaped dough that may or may not be dried
Ex) fettuccine, macaroni, spaghetti
Flowers vegetables
Flower if plant that is eaten
Ex) artichoke, cauliflower
Tuber vegetables
Tube shaped and form underground
Ex) potatoes
Fruit vegetables
Formed from blooms of plants see kernels you can eat
Ex) corn, peas
Stem vegetables
Stem section of plant
Ex) celery, asparagus
Leaf vegetables
Leaves of plant
Ex) cabbage, lettuce
Pomes fruit
Central core of tiny seeds
Ex) apples, pears
Drupes fruit
Soft outer skin with one large seed called a pit
Ex) cherries, apricots
Berry fruits
Small, juicy with very thin skin
Ex) grapes, blueberries, raspberries
Citrus fruits
Outside skin very thick, segments separated by small sections of rind
Ex) lemons, lime
Melon fruits
Large, juicy thick outer skin
Ex) watermelon, cantaloupe
Tropical fruits
Grown on tropical climates
Ex) pineapple, banana
How do you tell when fruit is ripe?
By smell and by pressing gently they should give slightly
Enzymatic browning
Fresh fruit gets dark when exposed to air, prevented with acid
Quick breads
Made from batter
Ex) waffles, pancakes
Leavening agents
Produce gases (carbon dioxide) which causes product to rise Ex) baking soda and powder
Over mixed muffins
Peak on top
Pale in color
Late tunnels
What happens to brea that rises too long?
Large cells expand, too many holes in bread
What do the following ingredients do in baked goods?
Flour- structure Leavening agents- rise Sugar- flavor, texture, browning Fat- tenderness Flavoring- taste, flavor Salt- flavor, controls yeast
Drop cookie
Dough dropped by spoonful
Ex) chocolate chip
Rolled cookie
Roll out dough and cut
Ex) sugar
Bar cookie
Soft batter spread in pan
Ex) brownie
Refrigerator
Roll into log, refrigerate overnight, slice, and bake
Ex) pinwheels
Molded cookies
Shaped by hand
Ex) crescent
Pressed cookie
Soft dough that goes through cookie press
Ex) spritz
What does a bright shiny pan do to cookies?
Reflects heat and gives cookies light delicate crust
What does a dark pan do to cookies?
Absorbs heat and burns bottom of cookies
Why do you not put cookies on a warm pan?
They will lose their shape and melt
