Food and Nutrition I State Test Review

Transcription

1 Food and Nutrition I State Test Review 1. Define each of the following terms: Chop: To cut into small pieces. Cream: Cut-In: Dice: Dredge: Flour: Fold-In Grate: Knead: Mince: Peel/Pare: Sauté: Simmer: Steam: Whip: To work sugar and fat together until the mixture is soft and fluffy. To cut fat into flour with two knives or a pastry blender. To cut into very small cubes. To coat a food HEAVILY with flour, breadcrumbs or cornmeal. To sprinkle or lightly coat with a powdered substance, often with crumbs or seasoning. To combine two mixtures by gently cutting down through the mixture, across the bottom, and turning over near the surface. To rub food on a surface with sharp projections. To work a dough by pressing and folding until it becomes elastic and smooth. To cut food into the smallest possible pieces. To remove or strip off the skin or rind of some fruits or vegetables. To brown or cook food in a small amount of fat over a low or medium heat. To cook food just below the boiling point. To cook by the vapor produced when water is heated to the boiling point. To beat rapidly to incorporate air and to increase volume. 2. Describe how to measure the following ingredients: Flour: Spoon in and level off Sifted Flour: Sugar: Brown Sugar: Oil/Milk/Water: Margarine: Eggs: Shortening: (Both Methods) Sift in a sifter, spoon into measuring cup and level off Scoop and level off Spoon in, pack down and level off (it should hold its shape) Measure in a liquid measuring cup on a level surface at eye level Cut on the correct paper wrappings with a knife on a cutting board Crack into a separate container, one at a time, checking for freshness and shells 1. Water displacements 2. Pack into a dry measuring cup and level off 3. List what the following abbreviations stand for: T. or Tbsp. = Tablespoon oz. = Ounce c. = Cup t. or tsp. = Teaspoon qt. = Quart lb. or # = Pound min. = Minute pt. = Pint doz. = Dozen hr. = Hour gal. = Gallon pkg. = Package 4. Fill in the following equivalents: 1 Tbsp. = 3 tsp. 1 pt. = 2 c. 1 qt. = 4 c. 1/4 c. = 4 Tbsp. 1 qt. = 2 pt. 1 gal. = 16 c. 1 c. = 16 Tbsp. 1 gal. = 4 qt. 1/2 Tbsp. = 1 1/2 tsp. 1 c. = 8 fl. oz. 3/4 c. = 12 Tbsp. 1/2 c. = 8 Tbs. 1/3 c. = 5 1/3 Tbsp. 1 cube butter = 1/2 c.

2 5. What two measuring cups should you use to measure 3/4 c.? 1/2 c. & 1/4 c. 6. If you are using a glass pan or a really dark pan, what should you do to the oven temperature? Lower the temperature by What are the three ways you should put out a grease fire? 1. Cover with a lid_ 2. Baking Soda 3. Fire Extinguisher 8. What are three things you should NEVER put on a grease fire? 1. Water_ 2. Sugar 3. Flour 9. How should you care for a first-degree burn? Place under cool running water 10. How should you care for a bleeding cut? Put pressure on the wound 11. What should you do FIRST if someone is being shocked? Turn off the main power 12. What should you use when trying to reach items on a high shelf? A step stool 13. What is the minimum amount of time you should wash your hands before cooking? 20 seconds 14. How should you lift the lid off of a pan that is full of hot, steamy food? Away from your face 15. When cooking on the stovetop, what direction should all of the pan handles be facing? Toward the center or back 16. Which one is safer: dull or sharp knives? Sharp knives 17. When are three times you should wash your hands while cooking? 1. Before cooking 2. During Cooking 3. After Cooking 18. What would a mixture of chlorine bleach and ammonia create? A toxic and deadly gas 19. What temperature should ground meets, like ground beef, be cooked to in order to be safe? At least List the most common food source for each of the food-borne illnesses below: E. Coli Undercooked ground beef Salmonella Staph Hepatitis Botulism Raw poultry and eggs Human mucous (sneezing, coughing, etc.) Feces / Not washing hands after using the bathroom Improperly canned foods 21. Finish the phrase: When in doubt, throw it out! 22. Finish the phrase: Keep hot foods hot and cold foods cold! 23. What is the temperature danger zone? Between 41 ºF and 135 ºF.

3 24. List the 3 safest ways to thaw frozen meats. 1. In the fridge for 2-3 days 2. Under cold running water_ 3. In the Microwave 25. What are the four things that bacteria need to grow? 1. Food 2. Moisture 3. Warmth 4. Time 26. What are three microwave safe materials? 1. Paper 2. Plastic 3. Glass 27. What are the three things that microwaves are attracted to? 1. Water 2. Sugar 3. Fat 28. Microwaves are repelled by: Metal 29. What is standing time? The time allowed for a product to sit after microwave cooking 30. Why is standing time so important? To allow the food to finish cooking and cool down to prevent burns 31. What type of dish would be the best for microwave cooking: tall or shallow? Why? Shallow-It allows for more even and faster cooking 32. Which food would cook faster: a whole potato, or thin potato slices? This potato slices 33. Why will foods NOT brown in the microwave? Because there is no dry heat to pull moisture away from the food 34. List the 6 basic nutrients, how many calories per gram they contain and the main function of each: Calories Nutrient Main Function Per Gram Fat 9 Carbohydrates 4 To provide energy Protein 4 To build and repair body tissues Vitamins 0 To regulate body functions Minerals 0 To regulate body functions Reserve store of energy, carries fat soluble vitamins, cushion, heat regulator, healthy skin, cell growth, insulates, adds flavor, satisfies hunger Carries water soluble vitamins, regulates body temperature, carries waste Water 0 products out, prevents dehydration *Remember, three nutrients provide energy, three of them do not. 35. How often are the Dietary Guidelines revised? Every 5 years 36. Complete the following guidelines: a. Balance calories to manage weight. b. Enjoy your food, but eat less. c. Make half your grains whole. d. Make half your plate fruits and vegetables. 37. What three colors of vegetables should be increased in the diet? Red, Orange and Dark Green

4 38. Label each section of MyPlate on the right: 39. List the key consumer message for each food group on MyPlate: Food Group Key Consumer Message Fruits Grains Dairy Fruits Make half your plate fruits and vegetables. Vegetables Make half your plate fruits and vegetables. Eat red, orange and dark green vegetables Vegetables Protein Protein Keep meat and poultry portions small and lean. Grains Dairy Make half your grains whole grains. Switch to low-fat or fat-free milk. Get your calcium rich foods. 40. What does nutrient dense mean? foods that provide substantial amounts of vitamins and minerals and relatively fewer calories 41. What are empty calories? foods that have solid fats and added sugars add calories to food, but few or no nutrients. The foods have more empty calories 42. An persons Caloric Needs is based upon what three things? 1. Age 2. Gender 3. Activity 43. What are the three types of fat? 1. Saturated 2. Polyunsaturated 3. Monounsaturated 44. Which one is MORE saturated: solid fats or liquid fats? Solid Fats 45. Which one is LESS saturated: solid fats or liquid fats? Liquid Fats 46. Which type of lipoprotein is better for you: HDL s or LDL s? HDL s 47. How do SATURATED fats affect HDL and LDL levels? (Raise or Lower) HDL: Raises LDL: Raises 48. How do POLYUNSATURATED fats affect HDL and LDL levels? (Raise or Lower) HDL: Lowers LDL: Lowers 49. How do MONOUNSATURATED fats affect HDL and LDL levels? (Raise or Lower) HDL: Raises LDL: Lowers 50. Which of the three fats above is the BEST one to have in the diet? Monounsaturated 51. How much fiber does the average American need each day? grams 52. What are the three types of carbohydrates? 1. Sugars 2. Starches 3. Fibers 53. What type of carbohydrate is simple? Sugars

5 54. What type of carbohydrate is complex? Starches 55. Which type of carbohydrate (simple or complex) is the BEST energy source? Complex 56. What two types of leavening agent do quick breads use? 1. Baking Soda 2. Baking Powder 57. What type of leavening agent does yeast bread use? Yeast 58. What gas is produced to raise yeast bread? CO2 (Carbon Dioxide) 59. What ingredient feeds yeast? Sugar What ingredient controls yeast? Salt 60. Which mixing method has you make a well in the middle of the dry ingredients and then add all the liquid ingredients at once? Muffin Method or Biscuit Method? (Circle One) 61. Which mixing method has you cut fat into the flour and then knead the dough? Muffin Method or Biscuit Method? (Circle One) 62. If I have 1 cup of uncooked rice, how much cooked rice would I end up with? 3 cups 63. Rice should be cooked with the lid: On (On or Off)? 64. If I have 1 cup of uncooked pasta, how much cooked pasta would I end up with? 2 cups 65. Pasta should be cooked with the lid: Off (On or Off)? 66. What type of rice has the most fiber? brown rice 67. What are amino acids? The building blocks from which proteins are made 68. How many essential amino acids are there? nine 69. What is a complete protein? a protein containing all 9 essential amino acids-from an animal source 70. What is an incomplete protein? a protein that does NOT contain all 9 essential amino acidsfrom a plant source 71. Is it possible to combine incomplete proteins to form a complete protein? Yes-(Rice and Beans) 72. List the five functions of eggs and an example of a food product it would be used in: Function Food Example Binder Thickener Coating Leavening Agent Emulsifier Meat Loaf Pudding Breaded Chicken Angel Food Cake Mayonnaise 73. What happens to eggs and cheese if you overcook them? They become tough and rubbery 74. Define: 1. Pasteurization: heat treatment of milk/milk products to remove or kill harmful bacteria 2. Homogenization: the breakdown and distribution of fat particles so that milk will not separate

6 75. List the Vitamins according to their categories: Fat-Soluble Vitamins Vitamin A Vitamin D Vitamin E Vitamin K Water-Soluble Vitamins Vitamin C (Ascorbic Acid) B1 (Thiamin) B2 (Riboflavin) B3 (Niacin) Folate (Folic Acid) B6 B List the Minerals according to their categories: Macro Minerals Micro/Trace Minerals Electrolytes Calcium Iron Sodium Phosphorus Zinc Chloride Magnesium Fluorine Potassium Copper Iodine 77. What is the function of an electrolyte? to maintain fluid balance in the body 78. What disease could you get if you are deficient in calcium? Osteoporosis 79. What disease could you get if you are deficient in iron? Anemia 80. What vitamin can you get from sunlight, as well as diary products? Vitamin D 81. Which vitamins main function is to promote vision and protect against blindness? Vitamin A 82. What is the main function of Vitamin C? Heals wounds and helps body resist infection 83. What is another name for Vitamin C? Ascorbic Acid 84. What disease could you get if you are deficient in Vitamin C? Scurvy 85. What vitamin will help prevent neural tube defects like spina bifida? Folate (Folic Acid) 86. What vitamin will help your blood clot normally? Vitamin K 87. List five ways to preserve nutrients when cooking fruits and vegetables? 1. Cook in larger pieces 2. Use small amounts of water 3. Cook only until fork tender 4. Cook Quickly 5. Save the water used to boil in 88. What are the two best ways for cooking vegetables to preserve the most nutrients? 1. Microwave 2. Steaming