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Flash Cards

0
Q

Yield

A

The number of average servings the recipe makes.

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1
Q

Recipe

A

Set of instructions for preparing a specific food.

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2
Q

Cooking time

A

The amount of time you need to cook the food.

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3
Q

Watts

A

How microwave cooking power is measured.

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4
Q

Dehydration

A

Drying out.

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5
Q

Standing time

A

Time which food is cooking by internal heating before removing from oven.

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6
Q

Hot spots

A

Areas that absorb the greatest concentration of microwaves.

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7
Q

Arcing

A

Sparking.

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8
Q

Time-work schedule

A

A written plan that lists times for doing tasks to help prepare a meal

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9
Q

Dovetail

A

To overlap tasks to use your time more efficiently

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10
Q

Nutrient

A

A chemical substance in food that helps maintain the body

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11
Q

Nutrition

A

The study of how your body uses nutrients

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12
Q

Malnutrition

A

Is a lack of the right proportions of nutrients

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13
Q

Deficiency

A

An illness caused by lack of different nutrients

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14
Q

Dietary supplements

A

Purified nutrients that are manufactured from natural resources

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15
Q

Phytochemicals

A

Compounds from plants that are active in the human body

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16
Q

Carbs

A

The body’s chief source of energy

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17
Q

Glucose

A

Form of sugar carried in the bloodstream for energy used through out he body

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18
Q

Fiber

A

A form of complex carbs from plants that humans cannot digest

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19
Q

Fats

A

Important energy source

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20
Q

Fatty acids

A

Chemical chain that contains carbon hydrogen and oxygen atoms

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21
Q

Hydrogenation

A

Adds hydrogen atoms to unsaturated fatted acids in liquid oils

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22
Q

Cholesterol

A

Fat like substance found in every cell in your body

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23
Q

Proteins

A

Chemical compounds that are found in every cell in your body

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24
Q

Amino acids

A

Make up proteins

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25
Q

Protein-energy malnutrition

A

A condition were the diet doesn’t have enough protein

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26
Q

Vitamins

A

Complex organic substances

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27
Q

Fat-soluble vitamins

A

Dissolve in fats. Can be dangerous if they build up

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28
Q

Water-soluble vitamins

A

Dissolve in water. Extra are carried out of the body in urine

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29
Q

Night blindness

A

Reduced ability to see in dim light

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30
Q

Rickets

A

Children with vitamin d deficiencies and develop these

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31
Q

Dietary antioxidant

A

A substance that significantly reduces the harmful effects of oxygen on normal body functions.

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32
Q

Scurvy

A

A prolonged deficiency of vitamin c can cause this

33
Q

Beriberi

A

A severe thiamin deficiency can result in a disease of the nervous system.

34
Q

Pellagra

A

Too little niacin in the diet this disease.

35
Q

Anemia

A

Folate deficiency can also result in two types of this

36
Q

Minerals

A

Are inorganic substances that make up 4 percent of your body weight

37
Q

Macro minerals

A

Minerals needed in the diet in amounts of 100 or more milligrams each day

38
Q

Trace elements

A

Minerals needed in amounts of 100 miligrams or less each day

39
Q

Osteoporosis

A

Bones weakened further by the draw on their calcium supply become porous and brittle

40
Q

Hypertension

A

High blood pressure

41
Q

Goiter

A

Visible enlargement of the thyroid gland

42
Q

DRIs

A

Dietary Reference Intakes

43
Q

EAR

A

Estimated Average Requierment

44
Q

RDA

A

Recommended Dietary Allowance

45
Q

Ai

A

Adequate Intake

46
Q

UL

A

Tolerable Upper Intake Level

47
Q

Food guide Pyramid

A

Helps people select foods

48
Q

Dietary Guidelines for Americans

A

Designed to encourage healthy people ages two nd over to form healthful diet and activity habits

49
Q

Aim for healthy weight

A

Helps with blood pressure

50
Q

Nutrient density

A

Comparison of the amounts of nutrients

51
Q

Be physically active daily

A

Helps burn off excess calories

52
Q

Processed food

A

Foods that have undergone some preparation procedure

53
Q

Shortened cakes

A

Contain fat (butter cake)

54
Q

Un shortened cake

A

Contain no fat (foam cake)

55
Q

Chiffon cake

A

Cross between shortened and un shortened cakes. Contain fat like shortened cakes and beaten egg whites like un shortened cakes.

56
Q

Pastry

A

Dough used to make pie crusts

57
Q

Crystalline candies

A

Contain fine sugar

58
Q

Non crystalline candies

A

Do not contain sugar crystals

59
Q

Sugar syrup

A

Mixture of sugar and liquid to thicken consistency

60
Q

Candling

A

The eggs move along rollers over bright lights

61
Q

Emulsion

A

A mixture that forms when you combine liquids that ordinarily don’t mix

62
Q

Coagulum

A

When n egg thickens into large soft clumps

63
Q

Soufflés

A

Fluffy baked preparations made with a starch thickened sauce

64
Q

Meringues

A

A fluffy white mixture of beaten egg whites and sugar

65
Q

Weeping

A

The layer of moisture between a meringue and a pie filling

66
Q

Beading

A

Golden droplets on the surface of a meringue

67
Q

Custard

A

A mixture of milk eggs and sugar

68
Q

Pennsylvania Dutch

A

German immigrants who settled in Pennsylvania

69
Q

Would. Food

A

Combines food of Natives, African slaves, and European sharecroppers

70
Q

Yams

A

Sweet potatoes

71
Q

Okra

A

Green pod shaped vegetable brought to the USA from Africa.

72
Q

Creole cuisine

A

Combines cooking techniques if French with ingredients from the Africans, Caribbeans, Spanish, and Natives.

73
Q

Gumbo

A

Soup that reflects cultures from the south

74
Q

Jambalaya

A

Creole rice dish

75
Q

Cajun cuisine

A

Hearty fare of rural southern Louisiana

76
Q

Potluck

A

Where everyone brings one dish to the meal

77
Q

Sourdough

A

Dough with active yeast agents

78
Q

Luaus

A

Elaborate outdoor feasts

79
Q

Imu

A

A pit where they cook

80
Q

Aboriginals

A

First inhabitants of land

FCS (2 decks)

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