1ST Flashcards

(81 cards)

1
Q

fallen center cake caused by(sugar, fat, baking powder, t, mixing)

A

excess sugar, fat, baking powder, low T, inadequate mixing, open door too early

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2
Q

tough dry crumb: (flour egg, mix, fat, sugar, time)

A

too much flour egg, mixing, too little fat ,sugar, overbaking

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3
Q

coarse texture: (baking powder, sugar, T, mixing)

A

too much baking powder sugar, low T, inadequate mixing

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4
Q

poor volume: (baking p,)

A

inadequate baking powder

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5
Q

the best lab to assess iron status is

A

ferritin

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6
Q

frying temp (smoke point)

A

over 400F

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7
Q

prevent frozen gravy from separating when thawed

A

reheat slowly and stir constantly

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8
Q

what stabilize egg white

A

acid, sugar

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9
Q

crystal inhibitors

A

acid fat protein

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10
Q

cardiac irregulation caused by

A

hyperkalemia

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11
Q

starvation energy source

A

Ketone bodies

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12
Q

margerines, shorteninga, frying fats are product of partial hydrogenation of ___

A

PUFA

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13
Q

INSULIN 2

A

glycogenesis, lipogenesis

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14
Q

glucagon 1

A

glycogenolysis

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15
Q

glucocorticoids 1 produced from ___

A

gluconeogenesis protein to glucose __adrenal hormones

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16
Q

epinephrine is from

A

adrenal medulla

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17
Q

epi stimulates decreases

A

stimulate sympathetic nervous system, liver muscle glycogenolysis, decrease insulin release to promote rise in bld sugar

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18
Q

growth hormone eg, fx secreted from-___

A

ACTH adrenocorticotropic, insulin antagnists, pituitary

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19
Q

1 mol glucose yields __ ATP

A

38

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20
Q

1st step of starting the cycle

A

oxa + acetyl ->citrate

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21
Q

biotin is a coenzyme of ___ ___syn

A

FA

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22
Q

FE food, stomach , transport

A

3 jia - 2 jia- 3 jia

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23
Q

NADPH HAS ___, is essential for syn of __

A

niacin, FA

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24
Q

vitamin A is involved in

A

development of tissue and skin

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25
what cause egg yolk color to change
alteration of feed provided
26
what is needed to convert wt into V
specific gravity
27
white sauce starchy
uncooked flour
28
what nutrients is involved with protein
B2 B3 B6 B12 SYN mg syn
29
FA NUTRIENTS
Pantathenic acid, biotin mg syn choline transport
30
tender cuts:
near backbone, loin sirloin
31
less tender cuts
bottom round, chunk, brisket
32
bread make quickest
continuous method
33
nutrient involved in blood clotting
vk calcium
34
wash hands for at least
20 secs
35
what pasta contain egg
noodle
36
cabbage cooked in ___ amount of water
large
37
hyperkalemia cause ____ ____
cardiac irregulation
38
3 behavior modification method
positive reinforcement, avoidance learning, extinction
39
cereal is enriched with __ bread enriched with _
iron, niacin
40
folic acid added to
rice, corn, rye
41
Vd added to
dairy, veg oil, margerine
42
CA added to
juice
43
margerin, butter fat content high to low
PUFA, MUFA, SAT, / SAT, MUFA, PUFA
44
tryptophen is P of
serotonin
45
phenylalaine is P of
tyrosine
46
methionine is P of
Cystine
47
dicumatrol is a
anticoagulant
48
mEq =
mg/valence
49
salmonella associated with 4
cutting board, table food, raw produce, uncooked food of animal origin
50
food borne illness prevention
wash hand 20 sec
51
staphylococcus aureus symptom
N, D, no fever
52
slow onset, anerobic
clostridium botulisum
53
bacillus cereus source
rice and starch
54
clostridium perfringes source
meat, gravies mixture in large quantities
55
monocytogens can grow at ___ ___
low temp 34-113F
56
cook to reserve B vitamins
T
57
vit A source
yellow orange fruits: cantaloupe, organ, dark leafy greens
58
bac safe if ___ and ___
acidic, dry
59
when add bran to flour increase __ and __, ___ will decrease if add bran to recipe
flour and liquid, volume
60
pie crust moist day after cooking dt
retrogradation of filling
61
normal saline mEq /L
154 mEq /L
62
fresh egg can be kept
3 weeks
63
water biggest purpose
medium for cell metabolism
64
roast T
325 F
65
cream of tartar fx
prevent maillard
66
muffin mix rich formula will have ____
increased proportion of sugar and shortening
67
protein balance cal formula
protein/6.25 - (UUN+4)
68
omega 3 for sat lead to
decrease TAG little change in total cho
69
omega 6 for sat lead to
decrease total chol decrease HDL
70
what have overweight percentile what dont
BMI for age (85%overwt) not wt for age
71
failure to involve in BF program is dt
lack social support
72
0-6 mth calorie need
F 520-570 M
73
7-12 mth calorie need
676-743
74
follow a planned ___ and ___ ___ when training new employee
orientation and training program
75
outpt education first step
survey interest
76
communicating what comes first
paraphrasing
77
inferential stat related to
probability
78
lec purpose
provide most material in a short time
79
colostrum
first few days
80
avoid __ and ___ for 1-2 yr
non fat 2 fat
81
whole milk