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Studying > Food and Nutrition > Flashcards

Food and Nutrition Flashcards

1
Q

Digestion first begins when food enters the

A

Mouth

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2
Q

Another word for large intestine is

A

Colon

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3
Q

Foods high in this nutrient leave the stomach first

A

Carbs

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4
Q

The average meal leaves the stomach in about

A

2-4 hours

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5
Q

The entire digestive process takes

A

24-72 hours

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6
Q

The top crust for a pie

A

Lattice

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7
Q

To crimp or twist the edge of a pastry

A

Fluting

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8
Q

The ingredient in the pastry that provides structure

A

Flour

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9
Q

When making a pastry crust, the temp of the water is

A

Cold

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10
Q

When aluminum foil is placed on the edge of a pie

A

Shielding

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11
Q

When is the fork used when making a pie crust

A

Mixing dough and decorating

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12
Q

The main nutrients in a pastry crust are fats and

A

Carbs

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13
Q

The main nutrients in veggies

A

Vitamins and minerals

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14
Q

What happens to veggies as they are cooked

A

They soften

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15
Q

What are the classification of veggies

A

Seeds, leaves, bulbs, roots, fruit, flowers, stem, and tubers

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16
Q

What are some fruit veggies

A

Peppers and tomatoes

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17
Q

What nutrients are in cheese

A

Protein, vitamins a and d, calcium

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18
Q

The rules for cooking with cheese is

A

Low cooking temp and short cooking time

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19
Q

The liquid portion of milk after curds settle

A

Whey

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20
Q

What do you do if mold develops on a hard cheese

A

Cut it off

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21
Q

What leavening agents are used in quickbreads

A

Baking powder or soda

22
Q

What quick bread type requires a rolling pin?

A

Biscuit method

23
Q

A perfect quick bread

A

Golden Brown in color

24
Q

To push dough with hands

A

Knead

25
Q

What is the difference between quick breads and yeast breads

A

Yeast breads need time to rise

26
Q

Pour batters are

A

Thin

27
Q

Tunnels in quick breads are caused by

A

Overmixing

28
Q

Which piece of equipment mixes flour and shortening together

A

Pastry blender

29
Q

Kneading yeast dough does what

A

Develops gluten

30
Q

Yeast should be dissolved in

A

Warm water

31
Q

Gluten is formed by mixing

A

Flour and water

32
Q

Another name for letting the dough rise

A

Proofing

33
Q

Doneness test for a yeast bread:

A

Tapping on the bread

34
Q

What part of the wheat kernel is used to make flour

A

Endosperm

35
Q

What grade of beef is found in grocery stores

A

Choice

36
Q

Which grade of meat is the highest quality

A

Prime beef

37
Q

Veal is meat from

A

A calf

38
Q

What is the temperature danger zone

A

Where bacteria grows and spreads

39
Q

The range of the danger zone is

A

40-140 degrees

40
Q

What is an ugly bacteria

A

A contagious bacteria that spreads quickly

41
Q

How long should you wash your hands

A

20 sec

42
Q

You should keep leftovers for

A

3-4 days

43
Q

Cross contamination

A

When harmful bacteria is transferred from one food to another

44
Q

Food borne illness that Coems from improperly canned foods

A

Botulism

45
Q

Food borne illness that comes from raw burger

A

E-coli

46
Q

Food borne illness in chicken and egg

A

Salmonella

47
Q

Food borne illness that causes sores on nose and throat

A

Staphylococcus

48
Q

Food borne illness that comes from improperly stored deli meats

A

Listeria

49
Q

A deficiency of this nutrient causes a goiter

A

Iodine

50
Q

A deficiency of this nutrient causes scurvy

A

Vitamin C

51
Q

To prevent osteoporosis you should get enough

A

Calcium

52
Q

To get vitamin C, you should eat

A

Fruit

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