Foods Final Flashcards
How do you put out a grease fire
Put a lid on it, baking soda or salt, or fire extinguisher
When storing chemicals you should
Store and original containers and store in a separate area than the food
Every item should be stored
On the bottom shelf
Handwashing should take
20 seconds
When should you wash your hands
After handling raw meat and eggs
after using the restroom or touching your face
after taking out the trash
What does YOPI stand for
Young old pregnant immune compromised
What is the temperature danger zone 
40 to 140 
What types of containers are appropriate to put in microwaves
Round and shallow
What to measuring cups will you use to measure 3/4 cup
1/2 and 1/4
How many grams of fiber should the average American consume each day
20 to 35 grams
How do you get Salmonella
Raw poultry and eggs
How do you get Norovirus
Raw produce and contaminated water
How do you get ecoli
Undercooked beef and uncooked eggs
How do you get hepatitis A
Fecal matter and unwashed hands
How do you get Botulism 
Improperly canned foods
When in doubt 
Throw it out 
Simple carbohydrates are also known as
Sugars
Complex carbohydrates are also known as
Starches
What type of leavening agent do quick breads use
Baking soda and baking powder
The function of fat in quick breads is to
Provide tenderness, provide richness, and provide flavor
The function of salt and sugar in quick breads is to
Provide flavor
The ratio for uncooked pasta is
1:2
The ratio for cooked rice is
1:3
How many ounces of seafood do you need weekly
8 ounces
What is a complete protein
A protein containing all nine essential amino acids and a protein that comes mainly from an animal food source
What are amino acids
The building blocks from which proteins are made
The process of heat treating milk to remove harmful organisms or bacteria is called
Pasteurization
Process of breaking down fat particles and evenly distributing them in milk is called
Homogenization
When cooking pasta
Bring lots of water to a boil add pasta cook uncovered water boiling stirring occasionally
When cooking rice
Measure water bring water to a boil add rice cover and simmer until rice is soft
Teaspoon
tsp
Minute
Min
Tablespoon
T or Tbsp
Pint
Pt
cup
C
Gallon
Gal
Quart 
qt
Hour
Hr
Ounce 
Oz
Pound
Lb
Water
Hydrates the body
Carbohydrates
Gives body energy
Vitamins and minerals
Regulate body functions
Protein
Builds muscles
Fat
Backup energy and provides insulation
Electrolytes
Maintain fluid and body maintain heartbeat
Eggs in angel food cake
Leavening agent
Eggs in Meatloaf
Binder
Eggs and pudding 
Thickener
Eggs in mayo
Emulsifier
Eggs in breaded chicken
coating
Saturated fat
Raises HDL and LDL
Poly unsaturated fat
Lowers HDL & LDL
Mono unsaturated fat
Raises HDL lowers LDL
LDL
Bad/loser cholesterol
HDL
Healthy cholesterol
Fat soluble vitamins
K/A/D/E
Water soluble vitamins
C/B
Vitamin C
Helps form collagen helps in healing
Vitamin B9 (folate)
Build cells prevent birth defects
Vitamin a 
Help support immune system
Vitamin D
Works with calcium to build strong bones and teeth
Calcium
Build strong bones and teeth
Iron
Helps red blood cells carry oxygen throughout the body
Sodium
Helps maintain fluid balance and blood pressure
Potassium 
Helps maintain regular heartbeat helps prevent muscle cramping
Grains
Choose 100% whole grain at least 50% of the time
Protein
Keep small and lean
Vegetables
Choose a variety including fresh, frozen, and canned
Fruit
Choose whole or cut up more often than fruit juice
Dairy
Choose a variety check for added sugars
