Midterm Flashcards
When first learning to prepare foods, a time plan is a waste of time because it is almost impossible to follow.
False
Unit pricing of items on grocery store shelves is:
of no value if you are shopping with a list.
impractical to use because of the time required to read the labels.
misleading because it is written in codes.
useful in making choices between brands and between container sizes.
none of the above.
useful in making choices between brands and between container sizes
What type of ethnic restaurants are usually found in American cities? Chinese Mexican Italian all of the above
all of the above
Which of the following is NOT a risk factor associated with being overweight or obese? heart attack stroke diabetes all are risk factors
all are risk factors
Open dating refers to a consumer aid that indicates freshness of a product.
true
A breakfast of pancakes, bacon, orange slices and milk is lacking variety of both color and texture.
false
Grocery shopping less frequently, using a shopping list and buying food items on sale can all help control food costs.
true
As economic situations worsen, people tend to eat more meals at home.
true
Which of the following is a guideline for choosing nutrient-dense foods?
Increase fruit and vegetable intake
At least half of grains consumed should be whole grains
Select low-fat or fat-free dairy products
All of the above
All of the above
Among careers involving food are: food scientist dietician nutritionist all of the above
all of the above
Wire Whip- Kitchenaid
Beating eggs, whipping cream and mixing smooth batters
hook- Kitchenaid
Kneading thick doughs
flat paddle-Kitchenaid
Mixing batters and thin doughs
flat paddle-Kitchenaid
Mixing batters and thin doughs
How many drops of concentrated vanilla equals 1 teaspoon?
5
Food-borne illness can be caused by bacteria, but not by a virus.
False
Convection baking uses the circulation of heated air.
true
Which of the following is an effective way to prevent food-borne illness?
Wash hands before cooking.
Keep hot foods hot and cold foods cold.
Discard food that is obviously contaminated.
All of the above.
all of the above
Additives are used in foods for the following reasons? Improve nutrition and flavor Extend shelf life and control pH Improve color and texture All of the above
all of the above
One cup of oats is best measured by using: a measuring cup a scoop a glass liquid measuring cup none of the above
a measuring cup
How long can an opened pachage of lunch meat safely be stored in the refrigerator?
1-2 days
3-5 days
7-10 days
3-5 days
A dietary benefit of eating fruits and vegetables is:
they are a source of vitamins and minerals.
they are a source of fiber & phytochemicals.
they are generally low in fat.
all of the above.
all of the above
Which of the following are good for long-term storage? Apples and oranges Grapes and raspberries Red and green leaf lettuce All the above
apples and oranges
Which of the following is NOT a method of preserving foods at home? Freezing Drying Irradiation Canning
irradiation
Low acid foods, like meat and vegetables, need to be processed in a pressure canner.
true
All fruits and vegetables should be covered and stored in the refrigerator.
false
Fresh, canned and frozen fruits can always be used interchangeably in recipes with no adjustments needed.
false
To maintain nutrients when cooking vegetables, cook quickly with plenty of water.
false
When classified, broccoli falls in the [x] group. bulb root leaves and stems seeds
leaves and stems
When classified, apples fall in the [x] group. pome drupe tropical citrus
pome
When classified, apples fall in the [x] group. pome drupe tropical citrus
pome
Diet margarine is usually an unsatisfactory fat choice for baked or fried goods.
true
Because it goes rancid quickly at room temperature, olive oil should be purchased in small quantities and used quickly or stored in the refrigerator.
true
Margarine and butter are both examples of animal fats.
false
A key difference between shortening and margarine is a difference in content of: water. protein. carbohydrates. none of the above.
water
Hydrogenation is done to: improve nutritional quality of fats. make fats less greasy. change oils to a solid state. reduce spoilage.
change oils to a solid state
When oil is used over and over for frying, the smoke point is: unaffected. lowered. elevated. supersaturated.
lowered
Deep fat frying-oil?
Salad oil (also known as vegetable oil)
Which oil for making biscuits
Shortening
a spread for toast that is both low-calorie and low-fat
whipped butter or margerine
What minerals are found in highest amounts in dairy products? Fat and calcium. Fiber and phosphorus. Calcium and iron. Calcium and phosphorus.
calcium and phosphorus
The scum that can form on cooked milk is made up of primarily: fat. sugar. protein. none of the above.
protein
Homogenization destroys harmful organisms in milk.
false
Milk, cheese and yogurt are all sources of incomplete protein.
false
Sweetened condensed milk and evaporated milk can be used interchangeably in recipes.
false
To avoid scorching, keep heating time to a minimum and stir when cooking with milk.
true
The flavor of natural cheese is more distinct than that of process cheese.
true
When cooking cheese, keep heating time to a minimum and avoid high temperatures.
true
Ice cream frozen in a conventional freezer needs: ice rock salt agitation all of the above
all of the above
Dry heat methods are the only way to prepare poultry.
false
Beef is a source of complete protein.
true
Beef is a source of unsaturated fat.
false
Grading of meats is mandatory, while inspection is at the discretion of the packers.
false
Which of the following is a moist heat method of cooking? Roasting Pan broiling Broiling Braising
braising
For best results when roasting a turkey, the turkey should be:
on a V-shaped rack in a covered pan.
on a V-shaped rack in an uncovered pan.
Placed directly on the bottom of a covered pan.
Placed directly on the bottom of an uncovered pan.
on a V-shaped rack in an uncovered pan
In beef, the cuts of meat that are more tender come from the: rib sirloin. short loin. All of the above.
all of the above
Which part of the bird is the most expensive? Thigh Drumstick Breast Wing
breast
The best way to cook a less tender cut of meat is with [x] heat.
dry
moist
moist
