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Food and Nutrition > Midterm Exam > Flashcards

Midterm Exam Flashcards

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Gourmet Food flashcards
1
Q

one disadvantage of online grocery shopping is consumers inability to read product nutrition information

A

False

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2
Q

ingredients are listed alphabetically on food labels

A

False

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3
Q

The first item listed under the “nutrition facts”on a food label is the servings per container

A

True

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4
Q

a brand sold only by a sore or chain of stores is a

A

store brand

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5
Q

magazines and candy bars displayed by the checkout are examples of

A

impulse items

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6
Q

mayonnaise should not to be used on sandwiches that are to be:

A

frozen

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7
Q

veal is the smallest animal used for meat

A

false

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8
Q

quality meats will have coarse yellow fat

A

false

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9
Q

muscles that are exercised the least are the most tender

A

true

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10
Q

heat coagulates protein

A

true

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11
Q

use to beat, blend, and incorporate air into foods; mixing tool

A

rotary beater

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12
Q

perforated bowls used to drain fruits, vegetables, and pasta

A

colander

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13
Q

small pan that fits into a larger pan. Food is put in the smaller pan and water is placed in the larger pan. The food cooks by steam heat

A

double boiler

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14
Q

sauce pan that cooks foods more quickly than a conventional pan because as pressure is increased temp also increases

A

pressure sauce pan

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15
Q

a round pan with a removable bottom that is held together by means of a spring or latch on the side of the pan

A

spring form pan

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16
Q

a heavy metal spoon is used to stir

A

thick mixtures

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17
Q

place the bird breast side up in a shallow pan, season the cavity, and place the pan in a 325 F oven

A

roasting

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18
Q

place poultry pieces on a pan, brush them lightly with melted margarine and place the pan 4 to 5 inches from the heat source

A

broiling

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19
Q

cut the bird into pieces, coat the pieces with breading or batter and brown them in a 1/4 inch of hot fat

A

frying

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20
Q

dark meat is slightly higher in fat than light meat

A

true

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21
Q

cooked poultry with dark colored bones should not be eaten

A

false

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22
Q

boning chicken at home can save money over buying bone chicken pieces

A

true

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23
Q

pink color in cooked poultry indicates a

A

harmless chemical reaction has taken place

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24
Q

fish that are sold across state lines must be federally inspected

A

false

25
Q

shrimp are marketed according to the number needed to weigh one pound

A

true

26
Q

shellfish cooked in a microwave oven require the same timing whether cooked in or out of the shell

A

true

27
Q

fluffy mixture of beaten eggs unites and sugar that may be soft or hard

A

meringue

28
Q

mixture of milk, eggs, sugar,and flavoring that is baked until firm or stirred and cooked until thickened

A

custard

29
Q

fluffy baked dish made with a starch thickened sauce into which egg whites are folded

A

souffle

30
Q

many health experts urge people to use whole eggs and egg yolks in moderation b/c egg yolks are high in cholesterol

A

true

31
Q

mayo is an example of a permanent emulsion

A

true

32
Q

after being cooked over medium heat plain omelets are baked in an oven

A

true

33
Q

an oil and vinegar dressing is an example of a

A

temporary emulsion

34
Q

the layer of moisture that sometimes forms between a meringue and a pie filling is called

A

weeping

35
Q

in which of the following products is a syneresis likely to occur

A

baked custard

36
Q

table sugar is called

A

sucrose

37
Q

cholesterol is made by the body. you do not need to eat foods with cholesterol to be healthy

A

true

38
Q

more than 30% of calories should come from fat

A

false

39
Q

help you feel full

A

fats

40
Q

help digest fats efficiently

A

carbs

41
Q

maintenance and reproduction

A

vitamins

42
Q

osteoporosis is the nutrient deficiency of

A

calcium

43
Q

a storage area where indigestible residues travel to

A

large intestine

44
Q

where absorption occurs

A

stomach

45
Q

over half the iron in the body is found in the

A

blood

46
Q

the amount of energy the human body needs to stay alive and carry on vital processes

A

basal metabolism

47
Q

a fat like substance that occurs naturally in the body and is found in every cell but occurs only in foods of animal origin

A

cholesterol

48
Q

complex carbohydrate found in plants not digested by human beings which serves as a main source of bulk in the diet

A

fiber

49
Q

the food guide pyramid recommends two to three servings from the fats, oils, and sweets group each day

A

false

50
Q

stir frying and microwaving are low fat cooking methods recommended for preparing meat, poultry, and fish

A

true

51
Q

the highest level of daily intake of a nutrient that is unlikely to pose risks of adverse health effects is the

A

tolerable upper intake level

52
Q

which of the following menu terms indicates that a food may be high in sodium

A

smoked

53
Q

during lactation a woman has increased energy, protein, mineral, and vitamin needs

A

true

54
Q

teenage boys often have more nutritional deficiencies than teenage girls

A

false

55
Q

energy needs decrease in adulthood

A

true

56
Q

fat tissue weighs more than muscle and bone tissue

A

false

57
Q

efforts to lose weight are most successful when they are part of a life long commitment to maintain good health

A

true

58
Q

about which of the following nutrients do athletes need to be most concerned

A

water

59
Q

which of the following does not affect a person’s daily calorie need

A

eating habits

Food and Nutrition (1 decks)

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