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Food And Nutriton > Finals Semester 2 > Flashcards

Finals Semester 2 Flashcards

0
Q

Malnourished

A

Lack of right proteins and portions of nutrients.

Obese people can be malnourished

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1
Q

What does a nutrient do to the body?

A

Chemical substance in food that helps to maintain the body

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2
Q

How do foods you eat affect you later in life?

A

Malnutrition can be long lasting.

What a teen girl eats today can affect her pregnancy later in life

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3
Q

What happens to the body when nutritional needs aren’t met?

A

Energy, growth, repair, and regulation of various body processes can be impaired.
Disease happens

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4
Q

Digestive process

A

Body breaks down complex absorbed in body

Starts in mouth

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5
Q

Metabolism

A

Chemical processes that take place in the cells after the body absorbs nutrients

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6
Q

What are the Dietary Guidelines for Americans?

A

Suggested amount of servings for each food group

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7
Q

Which will not help reduce fat, sugars, or sodium?

A

Using mayonnaise instead of yogurt in dips

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8
Q

What are the food groups?

A 
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
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9
Q

What should you do if you suspect food poisoning?

A

Call poison control

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10
Q

What should you do for minor burns?

A

Place injury under cold running water

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11
Q

What do you do for choking?

A

Abdominal thrust

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12
Q

What should you do for minor cuts?

A

Cover with sterile cloth and apply pressure

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13
Q

What should you do for electric shock?

A

Disconnect power source and begin rescue breathing

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14
Q

What should you do of a broken bone is suspected?

A

Stabilize it, don’t move victim and go get help

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15
Q

What is food borne illness

A

Caused by bacteria or toxin effected in a food source

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16
Q

Who is at the greatest risk for health risk?

A 
Elderly
Small children (babies to 4 years old)
Pregnant women
Immune deficiency disease.
Most healthy people can handle some bad bacteria
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17
Q

How do you handle utensils when working with raw and cooked meat?

A

Avoid cross contamination.

Wash hands and utensils before handling other foods

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18
Q

How do you store large quantities of food?

A

Put in smaller containers so they chill faster

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19
Q

How do you safely handle a knife?

A

Only use sharp knives

Cut away from yourself

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20
Q

What is the danger zone temps?

A

40-140

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21
Q

How do you prevent cuts?

A

Use knives for what they are intended for

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22
Q

How do you prevent falls?

A

Wipe up spills immediately

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23
Q

What does dinnerware include?

A

Silverware
Plates
Glasses

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24
Q

List stemware

A

Water goblet
Wine glass
Champagne glass
Anything with a stem/neck

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25
Q

What are the 2 measuring cup types

A

Liquid and dry

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26
Q

Describe a quality knife

A

Tang extends 1/3 of the way into handle

Handle made of plastic, metal, or wood

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27
Q

What is the differnce between a kitchen fork and a salad fork?

A

Kitchen dork is heavy duty, very large

Salad fork is smaller, used for eating

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28
Q

Uses of a wooden spoon

A

Used for stirring thick mixtures

Doesn’t get hot

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29
Q

Uses of a slotted spoon

A

Remove food from liquid

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30
Q

Uses of a wire whisk

A

Used to beat, blend, and incorporate air

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31
Q

Uses for tongs

A

Turning food

32
Q

Uses of a strainer

A

Separate food and liquid

33
Q

Uses of pastry blender

A

Blend fat into flour

34
Q

Colander uses

A

Drain fruits, veggies, and pasta

35
Q

Unit price

A

Cost per standard unit weight or measure

36
Q

Uses of a chef knife

A

Used to chop, mince, cut, and slice

37
Q

How and what ingredients are listed on a food label?

A

Listed in descending order if weight

Nutritional label lists servings first

38
Q

Use of a paring knife

A

Smallest knife in the kitchen

Cutting fruits and small jobs

39
Q

Expiration dates

A

Last date a consumer should eat or use food

40
Q

Refined cereals

A

Bran and germ removed

41
Q

What is the affect stirring or agitation has on starch thickened mixtures?

A

Gentle stirring will keep the mixture smooth, stirring too fast or too long will make mix thin

42
Q

Cooking times for finely ground, while grain, and old fashioned cereals

A

Take longer to cool

43
Q

Parts of a grain

A

Bran- outer protective layer
Endosperm- largest part of kernel
Germ- reproductive part

44
Q

Enriched cereal

A

Nutrients lost in processing are added back

45
Q

Whole grain cereal products

A

Contains all parts of grain kernel

46
Q

Short grain rice

A

More starch, stickier when cooked

47
Q

Medium grain rice

A

More starch

48
Q

Long grain rice

A

Dry and fluffy when cooked

49
Q

Brown rice

A

Whole grain, only hull is removed

50
Q

Cornmeal

A

Ground endosperm of corn kernel that is enriched

51
Q

Pasta

A

Shaped dough that may or may not be dried

Ex) fettuccine, macaroni, spaghetti

52
Q

Flowers vegetables

A

Flower if plant that is eaten

Ex) artichoke, cauliflower

53
Q

Tuber vegetables

A

Tube shaped and form underground

Ex) potatoes

54
Q

Fruit vegetables

A

Formed from blooms of plants see kernels you can eat

Ex) corn, peas

55
Q

Stem vegetables

A

Stem section of plant

Ex) celery, asparagus

56
Q

Leaf vegetables

A

Leaves of plant

Ex) cabbage, lettuce

57
Q

Pomes fruit

A

Central core of tiny seeds

Ex) apples, pears

58
Q

Drupes fruit

A

Soft outer skin with one large seed called a pit

Ex) cherries, apricots

59
Q

Berry fruits

A

Small, juicy with very thin skin

Ex) grapes, blueberries, raspberries

60
Q

Citrus fruits

A

Outside skin very thick, segments separated by small sections of rind
Ex) lemons, lime

61
Q

Melon fruits

A

Large, juicy thick outer skin

Ex) watermelon, cantaloupe

62
Q

Tropical fruits

A

Grown on tropical climates

Ex) pineapple, banana

63
Q

How do you tell when fruit is ripe?

A

By smell and by pressing gently they should give slightly

64
Q

Enzymatic browning

A

Fresh fruit gets dark when exposed to air, prevented with acid

65
Q

Quick breads

A

Made from batter

Ex) waffles, pancakes

66
Q

Leavening agents

A 
Produce gases (carbon dioxide) which causes product to rise
Ex) baking soda and powder
67
Q

Over mixed muffins

A

Peak on top
Pale in color
Late tunnels

68
Q

What happens to brea that rises too long?

A

Large cells expand, too many holes in bread

69
Q

What do the following ingredients do in baked goods?

A 
Flour- structure
Leavening agents- rise
Sugar- flavor, texture, browning
Fat- tenderness 
Flavoring- taste, flavor
Salt- flavor, controls yeast
70
Q

Drop cookie

A

Dough dropped by spoonful

Ex) chocolate chip

71
Q

Rolled cookie

A

Roll out dough and cut

Ex) sugar

72
Q

Bar cookie

A

Soft batter spread in pan

Ex) brownie

73
Q

Refrigerator

A

Roll into log, refrigerate overnight, slice, and bake

Ex) pinwheels

74
Q

Molded cookies

A

Shaped by hand

Ex) crescent

75
Q

Pressed cookie

A

Soft dough that goes through cookie press

Ex) spritz

76
Q

What does a bright shiny pan do to cookies?

A

Reflects heat and gives cookies light delicate crust

77
Q

What does a dark pan do to cookies?

A

Absorbs heat and burns bottom of cookies

78
Q

Why do you not put cookies on a warm pan?

A

They will lose their shape and melt

Food And Nutriton (1 decks)

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