Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Foods > Vegetables and Etiquette > Flashcards

Vegetables and Etiquette Flashcards

0
Q

Plates, cups, saucers, and bowls

A

Dinnerware

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
1
Q

All items needed at the table to serve/eat a meal

A

Table appointments

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Knives, forks, and spoons

A

Flatware

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Glasses and cups

A

Beverage ware

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Serving bowls, terrains

A

Hollowware

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Table cloth, place mat, and napkin

A

Table linen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Space needed for everyone to hold table ware

A

Cover

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

How should appointments be handled

A

So you do not touch the eating surface

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Allow how much space for. Cover

A

20-24 inches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

How far should plates and flatware be from tables edge

A

1 inch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Where is the plate placed

A

Center of cover

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

How is flatware arranged

A

In order of use

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Refers to social behavior

A

Manners

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Society rules that guide manners

A

Etiquette

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Why is it important to know proper table etiquette

A

Relax in unfamiliar area, be respectful, impress client/employer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Three basic uses for a fork

A

Carry food to mouth, cut soft foods (cake or waffle), and hold food while cutting

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How is a fork held when used to eat

A

Like a pencil with tons up

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

How is a fork held cutting soft foods

A

Sideways

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Where is the fork when not in use

A

On the plate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

At the end of a meal, place the fork

A

In the center of the plate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Hold a knife in

A

Right(dominant) hand

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

How many bites should be cut at a time

A

1 or 2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

After cutting, place knife

A

On the edge of plate with blade towards you

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

At the end of the meal, place the knife

A

In the center of plate with edge towards you

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Spoons are used for

A

Food that can’t be eaten with a fork

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Where should the food be eaten relative to the spoon

A

The tip

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

When using soup spoon, dip…and sip from

A

Away from body;side

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Napkins are used for

A

Protecting clothes, blot mouth, and wipe fingers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

After sitting for a meal, place napkin

A

On lap at a comfortable size

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

After meal, place napkin

A

Unfolded to the left of the plate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Men should set women

A

Near him

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

When passing dishes, pass

A

In one directipn

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Wait for the host…before eating

A

To eat first

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

If you can’t eat something,

A

Leave it without comment

34
Q

Never place eating utensils back on

A

Table

35
Q

Keep free hands in

A

Lap

36
Q

Only serve yourself if

A

Other person gave permission first

37
Q

Take…portions

A

Average sized

38
Q

Tear bread….; tear biscuits…

A

Quarters; halves

39
Q

Remove non swollowable foods from mouth

A

With index and thumb as inconspicuously as possible

40
Q

If you burp, cough, or sneeze

A

Cover mouth and quietly say excuse me

41
Q

To serve food

A

Use serving spoon or fork (not flatware)

42
Q

Most vegetables are low in

A

Cost and calorie

43
Q

Vegetables add what to a meal

A

Color, texture, flavor, and nutrients

44
Q

Bulb

A

Garlic and onions

45
Q

Flower

A

Artichoke, broccoli, and cauliflower

46
Q

Fruits

A

Tomatoes, cucumber, eggplant, okra, peppers, pumpkins, and squash

47
Q

Stems

A

Asparagus and celery

48
Q

Leaves

A

Brussels sprouts, cabbage, lettuce,and spinach

49
Q

Seeds

A

Peas, corn, and beans

50
Q

Tuber

A

Jerusalem artichokes

51
Q

Roots

A

Carrots, beets, parsnips, radishes, rutabagas, sweet potato, and turnips

52
Q

Leafy green color

A

Spinach, chard, kale

53
Q

Deep yellow color

A

Carrots, sweet potatoes, pumpkin

54
Q

Strong flavor

A

Cabbage, Brussels sprouts, turnips, cauliflower

55
Q

Mild flavor

A

Peas, beans, potatos

56
Q

Selecting vegetables

A

Look for color and firmness; avoid bruises & decay

57
Q

Choose what size

A

Medium

58
Q

In season vegetables are

A

High in quality and low in price

59
Q

Store corn; tomatoes; leafy greens; onions; potatoes, hard rind squash, eggplant, rutabagas

A

Husks; ripe at room temp then refrigerate; wrapped in damp towel placed in crisper; room temp or slightly cooler; cool, dark, dry place

60
Q

Canned vegetables available

A

Whole, sliced, pieces

61
Q

How are frozen and fresh veggies similar and different

A

Similar in appearance and flavor but texture is altered

62
Q

Blanch

A

Preheat in boiling water then ice immediately

63
Q

Legumes

A

Peas, beans, lentils

64
Q

Legumes are high on

A

Fiber and protein

65
Q

How are legumes often used

A

Meat substitute, soup, salads

66
Q

Choose legumes that are

A

Uniform size and brightly colored

67
Q

Prepare veggies

A

Cook in little water for short time

68
Q

Green vegetables contain; affected by;cook with lid

A

Chlorophyll;heat; off

69
Q

Yellow vegetables contain;not affected by; cook with lid

A

Carotene; heat; on

70
Q

White vegetables contain; avoid

A

Flavones (water soluble) over cooking

71
Q

Red vegetables may react with alkali present in some water and turn; prevent color change; keep lid

A

Purple; add small amount of vinegar or lemon juice; on

72
Q

Classification for potatoes

A

All-purpose, baking, new (not variety just sent to market immediately after harvest)

73
Q

New and red potatoes are best for….because they

A

Boiling, oven-baking, frying, salad; hold shape

74
Q

Baking and russet potatoes are best for

A

Baking and mashing

75
Q

All-purpose potatoes are best for

A

Baking and boiling

76
Q

French fries/hash browns are made from…potatoes

A

New/cooked

77
Q

Vitamin A veggies

A

Carrots, spinach, sweet potatoes, and collards

78
Q

Vitamin C vegetables

A

Tomatoes, broccoli, cauliflower, peppers, Brussels sprouts

79
Q

Folate functions and deficiencies (symptoms)

A

Helps produce normal red blood cells, convert food to energy, helps pregnant women prevent damage to brain and spinal cord; poor diet, impaired absorption, unusual need by body tissues; inflammation of tongue, digestive disorder, anemia

80
Q

Anemia and symptoms

A

Reduces number of red blood cells (weakness and fatigue)

81
Q

Carbohydrates vegetables

A

Tuber, seeds, roots

82
Q

Folate vegetables

A

Broccoli, leafy greens, dried peas, and beans

Foods (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions