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foods > foods test 3 > Flashcards

foods test 3 Flashcards

1
Q

what is the farm-to-table concept

A

distance food travels from where its grown to where its eaten

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2
Q

what are the recommended time frames during which refrigerated meats should be cooked or frozen

A

1-2 days for ground, non-ground 3-4 days, leftovers 3 days

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3
Q

what are the safe internal temperatures for cooked meats

A

ground beef: 160 degrees

non ground beef: 145 degrees

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4
Q

specific portions of meat are called

A

cuts

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5
Q

the intermingling of fat throughout the lean (muscle) of meat is called

A

marbling

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6
Q

list 3 grades of meat

A

prime, choice, good

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7
Q

all meat sold, by law, must pass

A

inspection

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8
Q

**list 3 things to look for when buying meat

A

lean, marbling, fat cover

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9
Q

3 things to look out for when eating fast food

A

sugar, sodium, total calories

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10
Q

what percentage of American men are obese

A

71%

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11
Q

what percentage of American women are obese

A

62%

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12
Q

3 diseases and conditions excessive body fat can lead to

A

high blood pressure, heart disease, cancer

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13
Q

3 tips to eating healthy fast food

A
  • order small
  • order fruits and veggies
  • find a healthier restaurant
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14
Q

how many teaspoons of sugar in a can of soda

A

10

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15
Q

list a food you could eat for the same 400 calories in a 32 inch can of soda

A

2 brownies

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16
Q

boys drink an average of how many soda cans a day

A

3

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17
Q

girls drink an average of how many soda cans a day

A

2

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18
Q

how can diet soda actually cause a person to gain weight

A
  • it can stimulate your appetite
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19
Q

what is high fructose corn syrup

A

a for of sweetener made from corn that is cheaper and sweeter than sugar

20
Q

recommended daily servings of milk and other dairy products

A

3 cups a day

21
Q

why is water a nutritional bargain

A

it had 0 calories and no added sugar, good for digestion and quenching thirst , hyrates, free, lots of nutrients

22
Q

list 3 important nutrients found in fruit

A

vitamin c
vitamin a
carbohydrates

23
Q

5 basic food groups

A 
Citrus
Tree fruits
Berries
Melons
Tropical
24
Q

4 basic ways to buy fruit

A

Fresh
Frozen
Canned
Diced

25
Q

any edible part of the plant, except in most cases the fruit

A

vegetables

26
Q

pigment?

A

the color in vegetables

27
Q

5 common methods of cooking vegetables

A

steaming, boiling, broiling, braising, deep frying

28
Q

what are herbs

A

the leafy parts of a plant

29
Q

what are robust herbs

A

herbs with tough stems

30
Q

examples of robust herbs

A

rosemary, thyme, oregano

31
Q

what are tender herbs

A

herbs with soft stems

32
Q

examples of tender herbs

A

basil, cilantro, dill

33
Q

how can you bring out flavor in dried herbs

A

pinch or rub between fingers

34
Q

where do spices come from

A

stem, bark, buds, berries, fruits, roots

35
Q

3 examples of spices

A

cinnamon, nutmeg, cumin

36
Q

2 forms most spices come from

A

whole and ground

37
Q

what is the most expensive spice in the world

A

saffron

38
Q

where does saffron come from

A

stigmas of purple crocus

39
Q

what are some different types of salt

A

table salt, sea salt, kosher salt

40
Q

why is important for the water to be the correct temperature to mix yeast in

A

so you don’t kill it . yeast is living plant

41
Q

two types of flour for making bread

A

rye flour, all-purpose flour

42
Q

how can you tell if you have kneaded the bread long enough

A

when you press in, it stays

43
Q

why shouldn’t hot liquids be placed in blender

A

it will build up pressure in blender

44
Q

how should bread stuck in toaster be removed

A

unplug the toaster and use handle of wooden spoon

45
Q

considerations to think about when selecting a coffee maker

A

size, features

46
Q

where should small kitchen appliances be stored when not in use

A

lower cabinets

47
Q

substitute fresh herbs when recipie calls for dried

A

3x the amount

foods (9 decks)

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