Food and Nutrition Final Flashcards
Review Hand washing.
Wash with warm water and soap for 20 seconds.
When should you wash your hands?(5)
Before and after handling… Food Using the bathroom Handling pets Changing a diaper Handling meat/raw food
Review personal hygiene(2)
Shower often
Clean the dirt from under your nails
Review kitchen and lab safety.
Follow the rules
What is cross contamination?
How bacteria spreads between different foods.
How do you avoid cross contamination?
Keep raw meats away from ready-to-eat foods.
What are food-borne illnesses?
Illnesses that spread from food.
How do you avoid food-borne illnesses?(4)
Protect by… Cleaning Separating Cooking Chilling
What is the temperature danger zone?
Food between 40 and 140 degrees fahrenheit, where bacteria grows the most.
Name the 6 basic food groups.
Grains Veggies Fruits Dairy Protein Oils
What foods are in the grains food group?(4)
Rice
Bread
Whole grains
Cereal
What are some examples of foods in the veggies food group?(3)
Carrots
Lettuce
Onion
What are some examples of foods in the fruits food group?(4)
Apples
Oranges
Bananas
Tomatoes
What are some examples of foods in the dairy food group?(3)
Cheese
Milk
Yogurt
What are some examples of foods in the protein food group?(3)
Nuts
Meat
Beans
What are some examples of foods in the oils food group?(4)
Olive oil
Canola oil
Soybean oil
Safflower oil
What do most vegetarians need in their diet?(2)
Protein
Calcium
What is the RDA?
A guide that shows the recommended amounts of some of the known nutrients. It gives amounts of nutrients and calories (in energy) needed daily.
Review beating.
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.
Review mixing
Combining ingredients in one uniform powder/mixture.
Review stirring.
This method is the simplest, as it involves mixing all the ingredients together with a utensil, usually a spoon, using a circular motion.
Review folding-in.
One ingredient is gently incorporated into another by hand with a large spoon or spatula. It creates little aeration.
Review whipping.
Air is incorporated into such foods as whipping cream and egg whites through very vigorous mixing, usually with an electric mixer or whisk.
Review cutting in.
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.
Review baking.
To cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface.
Review broiling.
To cook (meat or fish) by exposure to direct, intense radiant heat.
Review boiling.
To be cooked in water after it reaches its boiling point.
Review frying.
To cook (food) in hot fat or oil, typically in a shallow pan.
Review sautéing.
To fry quickly in a little hot fat.
Review simmering.
(of water or food) stay just below the boiling point while being heated.
Review steaming.
To cook (food) by heating it in steam from boiling water.
Review chopping.
To cut (something) into small pieces with repeated sharp blows using an ax or knife.
Review dicing.
To cut (food or other matter) into small cubes.
Review Julienne.
A portion of food cut into short, thin strips.
Review mincing.
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What is a mature fruit?
A fruit that has reached its full size and color and is ready to be picked.
What is a ripe fruit
When a mature fruit reaches its peak flavor and is ready to eat.
What is the best way to speed up the ripening of fruit?
Store in a paper bag at room temperature.
What do you look for when choosing fresh veggies?(6)
Shape Size Condition Color Ripeness Texture
What type of veggies come in cans or are canned?(3)
Whole
Sliced
In pieces
What are frozen veggies?
Veggies that are closest in nutrients, color, and flavor to fresh varieties.
What is special about fresh veggies?
They have the most nutrients out of all the varieties.
What are some characteristics of dry or dried veggies?(2)
They can be restored or reconstituted to their former condition by adding water
They are mainly used for recipes.
What does it mean to be an organic veggie?
It means that the veggie was made naturally, so it has no pesticides or GMOs.
What is a vegetarian?
Someone who doesn’t eat meat.
What are the types of vegetarians or non meat eaters?(4 with small description)
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.
How many servings of milk do teens need daily?
Three cups
What is pasteurized milk?
Milk that has been heat treated to kill enzymes and any harmful bacteria.
What is homogenized milk?
Milk that had its fat broken up into smaller particles and dispersed evenly throughout the milk.
What is fortified milk?
Milk that has added, or fortified, vitamin D to help promote calcium absorption.
What are curds?
Solid clusters formed when milk separates into solids and liquids.
What is whey?
Thin, blush liquid formed when rennin, an enzyme causing the separation of milk, is added to the milk.
How do you store cheese?(2)
For the best results…
Away from the light
Coldest part of the fridge
How are eggs graded for quality?
They are put against a harsh light, weighed, and looked at to see the inside and out of the egg.
What is looked for when grading eggs?(4)
A small air sack
Yolk quality
Size
Weight
What does the chalazae do?
It anchors the yolk in place at the top and bottom of the yolk.
What is marbling?
White flecks of fat within the muscle’s meat.
What does marbling do for the meat?(2)
It makes it more…
Tender
Flavorful
What is gluten?
Protein strands that make dough elastic
What is the purpose of kneading the dough?
To distribute the gluten and make ropes out of it.
How can you tell when a cake is done?
Put a toothpick into and if it comes out clean.
What is the best type of pan to use when baking a cake?
A cake pan.
How should you store cookies?
For the best results, put it in a freezer bag and into the freezer.
How should the MyPlate be used?
To help make sure you have a balanced diet and get all the nutrients you need daily.
What is elastin?
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.
What is veal?
The meat of a young cattle that had been fed milk only.
What are three ways to tenderize tough meat?
Mechanical
Thermal
Enzymatic
Describe mechanical tenderization.
Pounding or piercing meat with a mallet(for tenderizing)
Describe thermal tenderization.
Using a slow cooker to heat the meat and break down connective tissues so its ready to eat.
Describe enzymatic tenderization.
Either dry aging so natural enzymes break down the collagen over time or adding fruit with tenderizing enzymes to a marinade to tenderize.
What are major nutrients found in meat?(2)
Vitamin D3
Protein
Name two concepts to remember when making rice.
Ratio between rice and water is 1:2
Cover when cooking
What is the difference between a refined and whole grain?
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.
Name two concepts to remember when boiling pasta.
Cover the pot of water to help it boil faster
Make sure the pasta goes in after the water starts to boil.
What is yeast?
A leavening agent that feeds on sugar and is the only agent that is in yeast breads.
What is a leavening agent?
Agents that make baked products rise.
What are the three leavening agents and some examples/facts?
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.
What is the purpose of kneading the dough?
To distribute the gluten and make it ropey.
What are drop cookies?
Cookies that have a batter thick enough to hold their shape when dropped.
What are rolled cookies?
Batter that has been layered, rolled, and cut up into cookie shapes.
What are bar cookies?
Cookies that are in the shape of a bar.
What are pressed cookies?
Cookies that have been pressed to make a shape.
What are molded cookies?
Cookies with a design on the top made of a mold.
What are refrigerated cookies?
Cookies that are made from pre-made batter and are just needed to be put on a pan and baked.
