foods test 4 Flashcards
buffet
set food out serve self
family service
food on table, pass it right
plate service
serve in kitchen and then bring to table
modified english service
host serves each plate at table one by one
what do you order first
beverage
you always start with the silverware that is
outside
how do you know which water glass is yours
it’s the one above your knife
which direction should you pass food
RIGHT
tipping _____ is standard
15-20%
which is NOT something fat does for our body
builds muscle
at room temperature, a solid fat can
hold its shape
how does saturated fat affect our health
raises bad cholesterol
unused fat calories are often stored as
visceral fat
80% of trans fats in our diet are
artificially made
what happens when you replace saturated fat with unsaturated fat
your cholesterol level goes down
nutrient-dense foods are relatively low in:
calories
instead of butter, cook with
vegetable oil
which kind of meat should you limit
processed meat
if a nutrition label claims 0 grams of trans fat, then the food
could contain up to .49 grams
abnormal eating
when the emotional and psychological aspects of food cause a person to dramatically change their eating behavior
when do eating disorders most commonly begin
adolescence
does the tendency for eating disorders run in families
YES
can only women develop eating disorders
NO
what is calculated by dividing weight by height, then by heigth again, then times 703
BMI
which eating disorder exhibits starvation behavior
anorexia nervosa
bulimia nervosa
people who suffer appear to be normal weight, but can be damaging internal organs
if you’re eating habits aren’t anorexic or bulimic you’re a normal eater
FALSE
most common eating disorder
binge eating disorder
what should you do if family or friend has eating disorder
(all of the above) tell trusted adult, let them know concerns, make multiple efforts if first fails
4 leading causes of death in america
heart disease, cancer, stroke, diabetes
what percentage of your daily calories should fat include
30%
meal managers can use a meal pattern based on the ______ to plan nutritional meals
my plate guidelines
a good ______ provides energy and helpes prevent a mid midmorning slump
breakfast
A good source of _______ usually in the form of fruit juice is often included at breakfast
Vitamin C
Soups, salads, casseroles, sandwiches are foods often eaten for _____
lunch
if the meal manager plans ahead, between-meal ______ can satisfy nutritional needs as well as hunger
snacks
one nutritional assessment tool is a list of foods served at a meal.. called a _____
menu
meal planning might be easier if the meal manager choose the ____ first
main dish
there are usually ___ major work centers in a kitchen
3
3 major work centers in a kitchen
refrigerator work area
sink work center
range/oven work center
salad fork
the smallest fork
dinner fork
the fork closest to the plate
salad plate
the smaller plate on top of the big plate
soup bowl
the small bowl / circle
dinner knife
the biggest knife
salad knife
the smaller knife next to the big knife
dinner spoon
the bigger spoon
soup spoon
the smaller spoon
butter knife
the small knife on the bread plate
bread plate
the small plate on the top left
dessert spoon/fork
the spoons and fork on top of the main plate
water glass
biggest glass, placed closest to the main plate
red wine glass
placed second closest to main plate
white wine glass
placed third closest to main plate
types of kitchens
u-shaped, l-shaped, corridor, one wall, island, peninsula
