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Tle Flashcards

1
Q

Highlight of an enjoyable meal

A

Dessert

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2
Q

Some people use the word “” instead of dessert

A

Sweets

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3
Q

T OR F

Desserts are an important part of eating well and eating healthy

A

TRUE

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4
Q

T OR F

Desserts are highly recommended after eating breakfast

A

FALSE
( AFTER EATING LUNCH OR DINNER)

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5
Q

T OR F
They are delectable dishes and signify a completion of the meal that creates a sense of goodness to diners

A

True

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6
Q

Rich and healthy dessert that provide nutrients. Rich source of vitamins, fiber and antioxidants.

A

Dessert provides essential nutrients

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7
Q

The body and brain rely on the calories and glucose for energy.

A

Some dessert lower the LDL cholesterol level and improves HDL cholesterol level

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8
Q

Can help the feeling of deprivation after skipping or going too long between meals

A

Carbohydrates rich dessert

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9
Q

If the weight is low, eating sid and drinking what can help?

A

high calorie desserts such as milkshake can help

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10
Q

To maintain lasting blood sugar control eating balanced meals and snack everyday and choosing nutritious carbohydrates such as whole grain is ideal

A

Some dessert lower the LDL cholesterol level and improves HDL cholesterol level

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11
Q

Can eventually build up within the walls of your blood vessels and narrow the passageways.

A

High levels of LDL

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12
Q

A clot form and get stuck in the narrowed space, causing a heart attack or stroke. This why LDL cholesterol often referred to as

A

Bad cholesterol

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13
Q

HDL cholesterol often referred as

A

Good cholesterol

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14
Q

It picks up excess cholesterol in your blood and takes it back to your liver where it’s broken down and removed your body

A

HDL

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15
Q

Carbohydrates rich desserts causes the brain to produce serotonin and tryptophan which are essential to promote well being

A

Dessert set the mood

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16
Q

Contain theobromine, a natural substance that triggers positive mood and stimulate the feeling of pleasure

A

Dark chocolate

17
Q

Is the key or hormone that stabilizes our mood, feelings of well being and happiness

A

Serotonin

18
Q

An a-amino acid that is used in the biosynthesis of proteins. Converted into the neurotransmitter serotonin in brain and sereoinin in turn is active in areas associated with eating behavior, passitivity/ violence, addiction and depression

A

Tryptophan

19
Q

Those that are high in fiber contents are essential to have proper digestion and those are fat filled desserts have more calories that may do harm to one’s heart

A

Desserts help in the digestive process

20
Q

It is highly recommend to eat fruits and vegetables based desserts for more nutrients value and to be safe and healthy

A

Desserts help in the digestive process

21
Q

People on diet resist desserts to avoid gaining weight and they end up binging unhealthy foods in the middle of their diet due to not satisfying urges

A

Desserts help in losing weight

22
Q

Simplest dessert and one of the best because they are nutritious appetizing and easy to prepare

A

Fruits

23
Q

Characteristics of good fruit dessert

A

Appetizing aroma
Simple
Clean washed appearance
Slightly chilled

24
Q

Frozen desserts

A

Ice cream
Sherbet
Frozen Soufflés and frozen mousses

25
Q

Smooth frozen mixture of
milk, cream, sugar, flavorings and sometimes eggs

A

Ice cream

26
Q

Made from fruit juices water and sugar

A

Sherbet and ices

27
Q

Contains milk and cream and sometimes egg white.

A

American sherbet

28
Q

Increase smoothness and volume

A

Egg whites

29
Q

Contains only fruit juices water sugar and sometimes egg white

A

Ice

30
Q

Made like chilled mousses and bavarians, whipped cream beaten egg whites or both are folded to give lightness and allow to be still frozen in an ordinary freezer

A

Frozen Soufflés and frozen mousses

31
Q

Relatively simple to prepare and vary with sauces

A

Puddings

32
Q

Puddings classified as

A

Cornstarch pudding, / blancmange
Rice pudding
Bread pudding

33
Q

Creamy delicate may be served in their baking cups or may be unmolded and served with fruit garnishes with dessert sauces. Vary in so many ways

A

Custard

34
Q

Characteristics of baked custard

A

Firmness of shape
Smooth, tender texture
Rich and creamy consistentcy
Excellent flavor

35
Q

Characteristics of soft custard

A

Velvety smooth texture
Rich flavor
Has pouring consistency

36
Q

Excellent dessert that is ready to serve, made in all parts of the world from a variety of milks from cows, goat and sheep.

A

Cheese

37
Q

Differs depending on kind of milk used.

A

Cheese

38
Q

Easily prepared , economical and vary in many ways

A

Gelatines

39
Q

Not fruit pies, have depth of two to three inches and are topped with biscuit dough rather being made with pie crust may be served hot or cold

A

Fruit cobblers

Tle (2 decks)

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