Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FCS > Flash Cards > Flashcards

Flash Cards

0
Q

Yield

A

The number of average servings the recipe makes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
1
Q

Recipe

A

Set of instructions for preparing a specific food.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Cooking time

A

The amount of time you need to cook the food.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Watts

A

How microwave cooking power is measured.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Dehydration

A

Drying out.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Standing time

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Hot spots

A

Areas that absorb the greatest concentration of microwaves.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Arcing

A

Sparking.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Time-work schedule

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Dovetail

A

To overlap tasks to use your time more efficiently

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Nutrient

A

A chemical substance in food that helps maintain the body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Nutrition

A

The study of how your body uses nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Malnutrition

A

Is a lack of the right proportions of nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Deficiency

A

An illness caused by lack of different nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Dietary supplements

A

Purified nutrients that are manufactured from natural resources

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Phytochemicals

A

Compounds from plants that are active in the human body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Carbs

A

The body’s chief source of energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Glucose

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Fiber

A

A form of complex carbs from plants that humans cannot digest

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Fats

A

Important energy source

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Fatty acids

A

Chemical chain that contains carbon hydrogen and oxygen atoms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Hydrogenation

A

Adds hydrogen atoms to unsaturated fatted acids in liquid oils

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Cholesterol

A

Fat like substance found in every cell in your body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Proteins

A

Chemical compounds that are found in every cell in your body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Amino acids
Make up proteins
25
Protein-energy malnutrition
A condition were the diet doesn't have enough protein
26
Vitamins
Complex organic substances
27
Fat-soluble vitamins
Dissolve in fats. Can be dangerous if they build up
28
Water-soluble vitamins
Dissolve in water. Extra are carried out of the body in urine
29
Night blindness
Reduced ability to see in dim light
30
Rickets
Children with vitamin d deficiencies and develop these
31
Dietary antioxidant
A substance that significantly reduces the harmful effects of oxygen on normal body functions.
32
Scurvy
A prolonged deficiency of vitamin c can cause this
33
Beriberi
A severe thiamin deficiency can result in a disease of the nervous system.
34
Pellagra
Too little niacin in the diet this disease.
35
Anemia
Folate deficiency can also result in two types of this
36
Minerals
Are inorganic substances that make up 4 percent of your body weight
37
Macro minerals
Minerals needed in the diet in amounts of 100 or more milligrams each day
38
Trace elements
Minerals needed in amounts of 100 miligrams or less each day
39
Osteoporosis
Bones weakened further by the draw on their calcium supply become porous and brittle
40
Hypertension
High blood pressure
41
Goiter
Visible enlargement of the thyroid gland
42
DRIs
Dietary Reference Intakes
43
EAR
Estimated Average Requierment
44
RDA
Recommended Dietary Allowance
45
Ai
Adequate Intake
46
UL
Tolerable Upper Intake Level
47
Food guide Pyramid
Helps people select foods
48
Dietary Guidelines for Americans
Designed to encourage healthy people ages two nd over to form healthful diet and activity habits
49
Aim for healthy weight
Helps with blood pressure
50
Nutrient density
Comparison of the amounts of nutrients
51
Be physically active daily
Helps burn off excess calories
52
Processed food
Foods that have undergone some preparation procedure
53
Shortened cakes
Contain fat (butter cake)
54
Un shortened cake
Contain no fat (foam cake)
55
Chiffon cake
Cross between shortened and un shortened cakes. Contain fat like shortened cakes and beaten egg whites like un shortened cakes.
56
Pastry
Dough used to make pie crusts
57
Crystalline candies
Contain fine sugar
58
Non crystalline candies
Do not contain sugar crystals
59
Sugar syrup
Mixture of sugar and liquid to thicken consistency
60
Candling
The eggs move along rollers over bright lights
61
Emulsion
A mixture that forms when you combine liquids that ordinarily don't mix
62
Coagulum
When n egg thickens into large soft clumps
63
Soufflés
Fluffy baked preparations made with a starch thickened sauce
64
Meringues
A fluffy white mixture of beaten egg whites and sugar
65
Weeping
The layer of moisture between a meringue and a pie filling
66
Beading
Golden droplets on the surface of a meringue
67
Custard
A mixture of milk eggs and sugar
68
Pennsylvania Dutch
German immigrants who settled in Pennsylvania
69
Would. Food
Combines food of Natives, African slaves, and European sharecroppers
70
Yams
Sweet potatoes
71
Okra
Green pod shaped vegetable brought to the USA from Africa.
72
Creole cuisine
Combines cooking techniques if French with ingredients from the Africans, Caribbeans, Spanish, and Natives.
73
Gumbo
Soup that reflects cultures from the south
74
Jambalaya
Creole rice dish
75
Cajun cuisine
Hearty fare of rural southern Louisiana
76
Potluck
Where everyone brings one dish to the meal
77
Sourdough
Dough with active yeast agents
78
Luaus
Elaborate outdoor feasts
79
Imu
A pit where they cook
80
Aboriginals
First inhabitants of land

FCS (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions