Nutrition and Wellness Final 10 Flashcards
What is the difference between white and brown eggs?
nothing
What are the 3 symptoms a person might have with food poisoning?
Nausea/vomiting, Diarrhea, Stomach pain
what does the term yield mean in a recipe?
How much it makes
Explain Cross Contamination
A physical transfer of harmful bacteria from one person/object to another
What is the two-hour rule?
Throw away any food that was left out for at least 2 hours at room temp.
Definition of Mise en Place
Ingredients are prepared and organized
Definition of Danger Zone
An area with a high risk of harm
Definition of Boil
Rapid phase of a liquid turning into a gas (212°F)
Definition of Level
To make even
Definition of Preheat
To preheat oven before use
Definition of Sift
Put a fine powdery substance through a sieve to remove chunks
Definition of Al Dente
Cooked to be still firm when bitten
What are the six food groups?
Fats/Oils, Milk, Meat/Poultry, Veggies, Fruit, Breads
What six things should be included in a proper recipe?
Name, number of portions, ingredients + amounts, method of how to make it, temperatures
Where do you get vitamin A, and why is it helpful?
Eggs and tomatoes; growth and development
Where do you get vitamin B, and why is it helpful?
poultry and eggs; help your fats for fuel
Where do you get vitamin D, and why is it helpful?
fish and liver; helps absorb calcium
Where do you get calcium, and why is it helpful?
Dairy; muscles and nerves
Where do you get folic acid, and why is it helpful?
Seeds and beans; helps prevent birth defects
Where do you get iron, and why is it helpful?
Broccoli; growth and development
Abbreviation for tablespoon
Tbsp
Abbreviation for cups
C
Abbreviation for pounds
Lbs
Abbreviation for teaspoon
Tsp
