Nutrition and Bread Review

Question 0

Fat soluble and water soluble vitamins

Answer 0

Fat soluble vitamins: vitamins A, D, E, and K.

Water soluble vitamins: all the rest of vitamins.

Question 1

6 nutrients?

Answer 1

Carbohydrates, fats, proteins, vitamins, minerals, and water

Question 2

Amino acids

Answer 2

9 are essential. Proteins are made up of amino acids.

Question 3

Purpose of iron

Answer 3

Builds hemoglobin

Question 4

Purpose of calcium

Answer 4

A lack of calcium can lead to osteoporosis in later life and more importantly it repairs bone and teeth.

Question 5

Purpose of vitamin K

Answer 5

Helps blood clot

Question 6

Purpose of vitamin A

Answer 6

Is needed for normal vision and night blindness

Question 7

Purpose of vitamin C

Answer 7

Helps the body resist infection

Question 8

Purpose of protein

Answer 8

Protein is used for replacing worn out tissue

Question 9

Oven spring?

Answer 9

The quick rise of bread in the first 10 - 12 minutes.

Question 10

Types of batters and examples

Answer 10

Pour: pancakes
Drop: muffins
Soft dough: biscuits

Question 11

What are characteristics of good muffins

Answer 11

No tunnels and lumpy batter

Question 12

Why do you punch dough down

Answer 12

To remove excess air

Question 13

Why do you brush the top of cinnamon roll dough

Answer 13

To keep it from drying out

Question 14

Leavening in quick bread and yeast bread

Answer 14

Baking powder. Yeast bread is yeast.

Question 15

Diets high in sugar cause?

Answer 15

Diabetes and tooth decay

Question 16

Diabetes high in fat cause

Answer 16

Overweight and heart disease

Question 17

How much water do you need?

Answer 17

2 quarts

Question 18

What nutrient gives you the most energy?

Answer 18

Carbohydrates

Question 19

Forms of yeast

Answer 19

Active dry and compressed

Question 20

Food groups

Answer 20

Fruits vegetables meats dairy and grain

Question 21

Knead?

Answer 21

Kneading is to mix by hand to incorporate air

Question 22

Food sources of carbohydrates?

Answer 22

Breads, noodles, and cereal

Question 23

Food sources of calcium

Answer 23

Milk cheese and ice cream

Question 24

Food sources of protein

Answer 24

Chicken and beef

Question 25

Food sources of iodine?

Answer 25

Seaweed and kelp

Question 26

Define preheat

Answer 26

Yo heat oven to correct temperature before putting food into cook

Question 27

To cut in?

Answer 27

To combine shortening and flour by using a pastry blender or two knifes to produce tiny particles

Question 28

Marinate is?

Answer 28

To let food stand in a oil acid mixture to add flavor or keep from drying out.

Question 29

To simmer is?

Answer 29

Yo heat liquid to the pint where bubbles form at bottom of pan and slowly rise

Question 30

Roiling boil is?

Answer 30

To heat liquid to the point where bubbles rise rapidly and break all over the surface