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Food and Nutrition > Food and Nutrition Final > Flashcards

Food and Nutrition Final Flashcards

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1
Q

Review Hand washing.

A

Wash with warm water and soap for 20 seconds.

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2
Q

When should you wash your hands?(5)

A 
Before and after handling…
Food 
Using the bathroom
Handling pets
Changing a diaper
Handling meat/raw food
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3
Q

Review personal hygiene(2)

A

Shower often

Clean the dirt from under your nails

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4
Q

Review kitchen and lab safety.

A

Follow the rules

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5
Q

What is cross contamination?

A

How bacteria spreads between different foods.

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6
Q

How do you avoid cross contamination?

A

Keep raw meats away from ready-to-eat foods.

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7
Q

What are food-borne illnesses?

A

Illnesses that spread from food.

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8
Q

How do you avoid food-borne illnesses?(4)

A 
Protect by…
Cleaning
Separating
Cooking
Chilling
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9
Q

What is the temperature danger zone?

A

Food between 40 and 140 degrees fahrenheit, where bacteria grows the most.

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10
Q

Name the 6 basic food groups.

A 
Grains
Veggies
Fruits
Dairy
Protein 
Oils
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11
Q

What foods are in the grains food group?(4)

A

Rice
Bread
Whole grains
Cereal

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12
Q

What are some examples of foods in the veggies food group?(3)

A

Carrots
Lettuce
Onion

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13
Q

What are some examples of foods in the fruits food group?(4)

A

Apples
Oranges
Bananas
Tomatoes

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14
Q

What are some examples of foods in the dairy food group?(3)

A

Cheese
Milk
Yogurt

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15
Q

What are some examples of foods in the protein food group?(3)

A

Nuts
Meat
Beans

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16
Q

What are some examples of foods in the oils food group?(4)

A

Olive oil
Canola oil
Soybean oil
Safflower oil

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17
Q

What do most vegetarians need in their diet?(2)

A

Protein

Calcium

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18
Q

What is the RDA?

A

A guide that shows the recommended amounts of some of the known nutrients. It gives amounts of nutrients and calories (in energy) needed daily.

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19
Q

Review beating.

A

The ingredients are moved vigorously in a back and forth, up and down, and around and around motion until they are smooth. An electric mixer is often used to beat the ingredients together.

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20
Q

Review mixing

A

Combining ingredients in one uniform powder/mixture.

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21
Q

Review stirring.

A

This method is the simplest, as it involves mixing all the ingredients together with a utensil, usually a spoon, using a circular motion.

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22
Q

Review folding-in.

A

One ingredient is gently incorporated into another by hand with a large spoon or spatula. It creates little aeration.

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23
Q

Review whipping.

A

Air is incorporated into such foods as whipping cream and egg whites through very vigorous mixing, usually with an electric mixer or whisk.

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24
Q

Review cutting in.

A

To distribute solid fat in dry ingredients by Bench Scraper, two knifes (in a scissor motion), a pastry blender, your fingertips or with a food processor fitted with a steel blade, until finely divided.

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25
Q

Review baking.

A

To cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface.

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26
Q

Review broiling.

A

To cook (meat or fish) by exposure to direct, intense radiant heat.

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27
Q

Review boiling.

A

To be cooked in water after it reaches its boiling point.

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28
Q

Review frying.

A

To cook (food) in hot fat or oil, typically in a shallow pan.

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29
Q

Review sautéing.

A

To fry quickly in a little hot fat.

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30
Q

Review simmering.

A

(of water or food) stay just below the boiling point while being heated.

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31
Q

Review steaming.

A

To cook (food) by heating it in steam from boiling water.

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32
Q

Review chopping.

A

To cut (something) into small pieces with repeated sharp blows using an ax or knife.

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33
Q

Review dicing.

A

To cut (food or other matter) into small cubes.

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34
Q

Review Julienne.

A

A portion of food cut into short, thin strips.

35
Q

Review mincing.

A

v

36
Q

What is a mature fruit?

A

A fruit that has reached its full size and color and is ready to be picked.

37
Q

What is a ripe fruit

A

When a mature fruit reaches its peak flavor and is ready to eat.

38
Q

What is the best way to speed up the ripening of fruit?

A

Store in a paper bag at room temperature.

39
Q

What do you look for when choosing fresh veggies?(6)

A 
Shape
Size
Condition
Color
Ripeness
Texture
40
Q

What type of veggies come in cans or are canned?(3)

A

Whole
Sliced
In pieces

41
Q

What are frozen veggies?

A

Veggies that are closest in nutrients, color, and flavor to fresh varieties.

42
Q

What is special about fresh veggies?

A

They have the most nutrients out of all the varieties.

43
Q

What are some characteristics of dry or dried veggies?(2)

A

They can be restored or reconstituted to their former condition by adding water
They are mainly used for recipes.

44
Q

What does it mean to be an organic veggie?

A

It means that the veggie was made naturally, so it has no pesticides or GMOs.

45
Q

What is a vegetarian?

A

Someone who doesn’t eat meat.

46
Q

What are the types of vegetarians or non meat eaters?(4 with small description)

A

Vegan-no meat or animal made products(no milk, eggs, cheese)
Lacto-ovo vegetarians-vegetarians that eat milk and eggs
Lacto vegetarians-vegetarians that eat milk products but not eggs.
Ovo vegetarians-vegetarians that eat eggs but not milk.

47
Q

How many servings of milk do teens need daily?

A

Three cups

48
Q

What is pasteurized milk?

A

Milk that has been heat treated to kill enzymes and any harmful bacteria.

49
Q

What is homogenized milk?

A

Milk that had its fat broken up into smaller particles and dispersed evenly throughout the milk.

50
Q

What is fortified milk?

A

Milk that has added, or fortified, vitamin D to help promote calcium absorption.

51
Q

What are curds?

A

Solid clusters formed when milk separates into solids and liquids.

52
Q

What is whey?

A

Thin, blush liquid formed when rennin, an enzyme causing the separation of milk, is added to the milk.

53
Q

How do you store cheese?(2)

A

For the best results…
Away from the light
Coldest part of the fridge

54
Q

How are eggs graded for quality?

A

They are put against a harsh light, weighed, and looked at to see the inside and out of the egg.

55
Q

What is looked for when grading eggs?(4)

A

A small air sack
Yolk quality
Size
Weight

56
Q

What does the chalazae do?

A

It anchors the yolk in place at the top and bottom of the yolk.

57
Q

What is marbling?

A

White flecks of fat within the muscle’s meat.

58
Q

What does marbling do for the meat?(2)

A

It makes it more…
Tender
Flavorful

59
Q

What is gluten?

A

Protein strands that make dough elastic

60
Q

What is the purpose of kneading the dough?

A

To distribute the gluten and make ropes out of it.

61
Q

How can you tell when a cake is done?

A

Put a toothpick into and if it comes out clean.

62
Q

What is the best type of pan to use when baking a cake?

A

A cake pan.

63
Q

How should you store cookies?

A

For the best results, put it in a freezer bag and into the freezer.

64
Q

How should the MyPlate be used?

A

To help make sure you have a balanced diet and get all the nutrients you need daily.

65
Q

What is elastin?

A

A elastic protein found in connective tissue. It is not wanted when cooking meat, for it will not break down when cooking and it has a negative effect on marinades and rubs.

66
Q

What is veal?

A

The meat of a young cattle that had been fed milk only.

67
Q

What are three ways to tenderize tough meat?

A

Mechanical
Thermal
Enzymatic

68
Q

Describe mechanical tenderization.

A

Pounding or piercing meat with a mallet(for tenderizing)

69
Q

Describe thermal tenderization.

A

Using a slow cooker to heat the meat and break down connective tissues so its ready to eat.

70
Q

Describe enzymatic tenderization.

A

Either dry aging so natural enzymes break down the collagen over time or adding fruit with tenderizing enzymes to a marinade to tenderize.

71
Q

What are major nutrients found in meat?(2)

A

Vitamin D3

Protein

72
Q

Name two concepts to remember when making rice.

A

Ratio between rice and water is 1:2

Cover when cooking

73
Q

What is the difference between a refined and whole grain?

A

Whole grains still have their outer protective on, which is made of bran and consists of many different vitamin B variations, minerals, and fiber, making it more healthy.

74
Q

Name two concepts to remember when boiling pasta.

A

Cover the pot of water to help it boil faster

Make sure the pasta goes in after the water starts to boil.

75
Q

What is yeast?

A

A leavening agent that feeds on sugar and is the only agent that is in yeast breads.

76
Q

What is a leavening agent?

A

Agents that make baked products rise.

77
Q

What are the three leavening agents and some examples/facts?

A

Air-incorporated by beating, sifting, or creaming
Steam-uses high temp to leaven and has the most water in batter
Chemical-baking soda/powder. They produce CO2 to leaven when combined with acidic ingredients, heat, and a liquid.

78
Q

What is the purpose of kneading the dough?

A

To distribute the gluten and make it ropey.

79
Q

What are drop cookies?

A

Cookies that have a batter thick enough to hold their shape when dropped.

80
Q

What are rolled cookies?

A

Batter that has been layered, rolled, and cut up into cookie shapes.

81
Q

What are bar cookies?

A

Cookies that are in the shape of a bar.

82
Q

What are pressed cookies?

A

Cookies that have been pressed to make a shape.

83
Q

What are molded cookies?

A

Cookies with a design on the top made of a mold.

84
Q

What are refrigerated cookies?

A

Cookies that are made from pre-made batter and are just needed to be put on a pan and baked.

Food and Nutrition (3 decks)

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