Exam Review Flashcards
(183 cards)
1
Q
Why would someone go vegan?
A
Ethical reasons, health reasons, how they were raised
2
Q
Why would someone be semi-vegetarian?
A
Ethical reasons, health reasons (controlling the amount of sat. fat they consume), transitioning to veganism, how they were raised, do not have access to meat where they live/with their budget, picky eater.
3
Q
How much fat can be legally sold in meat?
A
Up to 30%
4
Q
Which is best to buy: regular, lean, extra lean ground beef? How much fat do they all have? How expensive are they?
A
$$$ Extra Lean 5%
$$ Lean 10-15%
$ regular 30%
5
Q
What should you pay attention to on a juice label?
A
100% juice (can be as little as 5% if it says “made with real juice”)
6
Q
What are the servings for vegetables and fruits
A
Males 8 female seven
7
Q
What are the servings for grains?
A
Males seven female six
8
Q
What are the servings for milk and alternatives
A
3 to 4
9
Q
What are the servings for meat and alternatives
A
Male three female 2
10
Q
What are the servings for junk
A
0 to 1
11
Q
What are the servings for oils and fats
A
2 to 3 tablespoons
12
Q
What is the serving size of bread
A
Size of a CD case
13
Q
What is a serving size of milk
A
One cup
14
Q
What is the serving size for eggs
A
To extra-large or three small
15
Q
What is the serving size for cheese
A
50 g
16
Q
What is the serving size for yoghurt
A
3/4 of a cup
17
Q
What is the serving size for nuts
A
1/4 cup
18
Q
What is the serving size for seeds
A
1/4 cup
19
Q
What is the serving size for fruits
A
Half a cup
20
Q
What is the serving size for juice
A
Half cup
21
Q
What is the serving size for peanut butter
A
2 tablespoons
22
Q
What is the serving size for cooked rice
A
Half cup
23
Q
What is the serving size for cooked pasta
A
Half cup
24
Q
What is the serving size for vegetables
A
Half cup
25
What is the serving size for iceberg lettuce
2 cups
26
What is a serving size for Romain lettuce
One cup
27
Explain the wellness life
Premature death physical health social health mental/emotional health optimal health
28
List 5 things someone can do to be physically healthy
Have proper hygiene drink enough water, eat enough, eat healthy food, exercise, go to the doctors,
29
List five things someone can do to be socially healthy
Use manners, be kind, join a club, get out of the house, talk to new people
30
List five things someone can do to be mentally healthy
Find good coping methods, see a therapist, talk about their feelings, cry when you have to, surround yourself with positive people
31
What is a vegan. Explain their diet
They eat no animals, no animal products [gelatin dairy honey] no product testing on animals. To get protein: soy nuts seeds Legumes.
32
Explain the diet of an ovo-vegetarian
Theyre vegan but eat eggs
33
Explain the diet of a lactovegetarian
Vegan but eat milk products
34
Explain the diet of an ovo lactovegetarian
Vegan but eat milk and eggs
35
Explain the diet of a Pescatarian
Vegan but eat fish some eat milk and eggs
36
Explain the diet of a semi vegetarian
Eat everything except poultry and meat
37
What is the Fat running through steak called
Marbling
38
What are the type of things you find on food packaging
Instructions, nutrition facts, expiry date, ingredients, brand/logo, advertisements sometimes, amount, information like flavor, barcode, pictures, quantity, and if it's recyclable
39
What are the important dates found on food
Expiry date, packaged On, sell by date, best before date
40
Explain what fortified means
The food does not have the nutrient naturally and it is instead added by people for example orange juice being fortified with calcium
41
Explain what enriched means
Has a nutrient naturally but the nutrient was lost during processing so it is then added back into the food
42
Explain some tools people use for advertising food
Endorsed by celebrities, scare tactics, other peoples opinions, sales/price comparisons, healthy promises, logo/shingles, clever name
43
List the parts of a recipe
Ingredients with measurements, title, time for prepping and cooking and the total time, tools/equipment, temperature, yield, technique/instructions
44
What is 5 mL equal to
1 teaspoon
45
What is 15 mL equal to
1 tablespoon
46
What is 3 teaspoons equal to
1 tablespoon
47
What is 250 mL equals two
One cup
48
What is 16 tablespoons equal to
One cup
49
What is 12 tablespoons equal to
3/4 cup
50
What is 125 mL equal to
Half cup
51
What is 8 tablespoons equal to
Half a cup
52
What is about 60 mL equal to
1/4 cup
53
What is 4 tablespoons equal to
1/4 cup
54
What is 30 mL equal to
1/8 of a cup
55
What are 2 tablespoons equal to
1/8 cup
56
Fillet in steak cuts of fish are the same
False
57
Fish cannot be processed
False
58
Crabs crayfish lobster shrimp or example of molluscs
False
59
Beef, veal and lamb all have the same ratings
False
60
Choosing a cooking method depends on the tenderness of the cut
True
61
Fish and shellfish should only be stored in the refrigerator or the freezer
False
62
Do not wash produce until ready to use/eat
True
63
To speed up the ripening process remove friends from the refrigerator and place in a brown paper bag
True
64
It's fine to buy fish that smells fishy
False
65
People should not start potatoes in cool, dark, dry places. instead they should be kept in the refrigerator
False
66
To keep frozen vegetables fresh place them in the refrigerator drawer with a paper towel liner to help absorb the moisture
True
67
Potatoes are fine to eat if they have a greenish colour
True
68
The most amount of fat that is legally allowed in ground beef is 30% fat by weight
True
69
Rock Cornish game hens are young, small chicken of a special breed and have less meat than chicken
True
70
Cheese should never be frozen
False
71
A clear thin liquid made by simmering water flavoured with bones, vegetables and seasoning is the stock of the soup
True
72
All salads need at least one type of lettuce
False
73
The two main kinds of soup are clear and thick
False
74
Crustaceans in molluscs are types of shellfish
True
75
A capon is a de-sex rooster under 10 months old
True
76
The white meat of a duck has more flavour than the dark
False
77
Ducks and geese are high in fat
True
78
Purée is the matching or grinding of one or more ingredients
True
79
Washing fruits and vegetables removes pesticides, residues, dirt and pathogens
True
80
Cooking causes changes in fruits and vegetables
True
81
Pasta is the Italian word for paste
False
82
Whole wheat means the product is made from whole grains
True
83
The light meatof a chicken or turkey is the leaner meat
True
84
The word wheat means the part of the grain has been removed
True
85
Whole wheat is not as healthy as wheat bread
False
86
All grains take the same amount of time to cook
False
87
The thickness of the pasta will change the amount of time it takes to cook
True
88
Organ meats contain the most cholesterol
True
89
White flecks of internal fat is marinating
False
90
All rice takes the same amount of time to cook
False
91
You should rinse pasta after it is cooked
True
92
Chickpeas is the main ingredient for hummus
True
93
Salads are always served before the main course
False
94
Ripened cheese has not been aged
False
95
Marinade is the flavourful liquid in which food is steeped
True
96
Beans are not part of the Meat family
False
97
It is a good idea to store leafy salad with dressing already on
False
98
In aromatic vegetable does not give off any scent when cooked
False
99
All soup stocks have been made from meats and chickens
F
100
Some vitamins are destroyed by heat
True
101
When making a vegetable soup add all of the vegetables to stock at the same time for best results
False
102
Purées are made with flour and water
F
103
It is not possible to make soups from scratch in the microwave
F
104
A route is used to thicken soups
True
105
White sauce and gravy's are healthy food choices
False
106
Stews should always be made with lots of water
F
107
All stews take over two hours
F
108
Adding all ingredients to stirfries at the same time is best
F
109
All stir fries should be cooked in a wok
F
110
The bone shapes tell you the tenderness of the meet and what cooking method to use
True
111
Giblets are organs, such as the liver, gizzard [stomach], and heart that should not be eaten
F
112
Dry breadcrumbs can be used as extenders of a casserole
True
113
Casseroles are not good to cook in the microwave
F
114
It is safe to eat pink beef
True
115
It is safe to eat pink poultry
F
116
Testing the temperature of meat and poultry is an effective way to test for doneness
True
117
Pork is not graded
F
118
Ham is never a processed meat
F
119
Meats can be stored in the fridge, freezer or cupboard
True
120
Cooking meat until the necessary changes have taken place so that the cut taste good and is safe to eat is called doneness
True
121
The most fattening part of the chicken is the skin
True
122
All poultry is equally as fattening
F
123
Thawing meat before cooking is not necessary
F
124
Enrichment is the process of adding 10% or more of the daily value for a specific nutrient to a product by the manufacturer
True
125
Fortification is a process in which some nutrients lost as a result of processing are added back.
True
126
Beat eggs to soft peaks form hard merengues
F
127
Fats and richness tenderness and flavour to baked goods
True
128
Fats can be solid or liquid
True
129
Beaten eggs add air to baked goods
True
130
The only sweetener that can be added to baked goods is sugar
F
131
Flavour to baked goods can vary depending upon food preference
True
132
The order that the ingredients are added makes a big difference in the outcome
True
133
The amount of flour added to battery determines if it will be batter or dough
True
134
All baking ingredients should be at room temperature to get best results
False
135
Lining the pan with paper is least fattening way to prep a pan for baking
True
136
All baked goods should be removed from the pan once removed from the oven
F
137
The steps for making muffins are sift, beat, poor, and fold,
True
138
It is not possible to over mix the batter for muffins
F
139
To cut in is to make solid fat and flower using a pastry blender or two knives and in a cutting motion
True
140
Where are places you can buy food to make? also identify the places that are the cheapest and the freshest
Grocery stores [cheapest], superstores [cheapest], specialty store like butchers/deli, bakery, veggie/fruit [freshest], convenience store, wholesalers [businesses that sell to other businesses, cheapest], roadside stands [freshest], farmers market
141
Explain the difference between buying from Fortino's, Sobey's, metro as opposed to buying from food basics, no-frills, fresh co
Fortino's: premade fresh meals, catering, special orders, in-house specialty sections, pharmacy, expensive, flowers, fresher food.
Food basics: cheaper, and less fresh, less gimmicks, has discounts on same foods, price match, less convenient options for already made meals.
142
How to minimize spending at a grocery store
Use coupons, buy from stores with better prices/price match, only buy what you need/will consume, shop while you're full, be organized
143
What does the UL symbol mean and what does it stand for
Stands for utilities laboratory. Proves that technology has been tested and is safe to use
144
What does perishable mean
Something will go bad quickly
145
What does eat with our eyes mean
We want things to be appealing. In order to do this include lots of colors, shapes, sizes and textures in your meal
146
How does food obtain a longer shelf life
Additives and preservatives
147
What is a sauce pan
It is usually made of metal or heap of glass has a handle and lid and various sizes are available
148
What is a double boiler
To sauce pans of different sizes with one lid. Water is boiled in the bottom part to gently heat the food in the top part
149
What is a loaf pan
Deep, narrow, rectangle pan used for baking bread and meat loaf
150
What is a ladle
A deep spoonused for dipping hot liquids from a pan
151
What is a pastry brush
Used to brush hot foods with sauce and pastry with a glaze
152
What is a baking rack
Used for holding baked goods during coolingor hot pans when they have been removed from the heat source
153
What is a rotary beater
Used to mix in with foods more quickly than can be done with a spoon or whisk
154
What is a sifter
The container with a fine wire screen at the bottom and a blade that forces dry ingredients through the screen
155
What is a wire whisk
I balloon shaped device made from wire loops held together by Handel
156
What is a rubber scraper
Used to scrape foods from bowls, pans and other containers
157
What is a paring knife
Has a blade that swivels. Perfect for peering fruits and vegetables
158
What is a bread knife
Has a serrated edge for slicing through bread
159
What is a spatula
Used to lift and turn flat foods
160
What is tongs
Used to grab an Lyft hot, bulky foods
161
What is a baster
A long tube with a bulb on the end used for sucking up juices
162
What is a roasting pan
A large, heavy pan that is oval or rectangle or in shape and is used for roasting meats and poultry
163
What does it mean to boil something
To cook food in liquid that is at 100°C
164
What does it mean to deep fat fry
To immerse food and hot fat and cook until done
165
What does it mean to grate food
To cut food into small pieces or shreds by pressing and rubbing the food against a rough surface
166
What does it mean to whip something
To beat together ingredients such as sugar and butter
167
What does it mean to baste something
To brush or pour a liquid over food as it cooks
168
What does it mean to broil something
To cook food under direct heat
169
What does it mean to braise something
To brown food and simmer for a long time to tenderize food and enhance the flavour
170
What does it mean to sift something
To force one or more dry ingredients through a screen to add or remove air, or to mix two ingredients
171
What does it mean to dredge something
Two coats of food with the dry ingredients, such as flower or crumbs
172
What does it mean to score something
To make shallow, straight cuts in the surface of a food
173
What does it mean to pan broil something
To cook meat, poultry or vegetables in a shallow uncovered pan
174
What does it mean to roast something
To cook meat using dry heat and stovetop methods
175
What does it mean to mince something
To cut food into very small irregular pieces
176
What does it mean to Cube something
To cut food into small square pieces
177
What does it mean to sauté something
To brown or cook food in a skillet with a small amount of fat on low to medium heat
178
What does it mean to bake something
To cook bread, cookies, vegetable casseroles and some meals in the oven
179
What does it mean to steam something
To cook food over but not in boiling water
180
What does it mean to fold food
To incorporate air into a mixture to make it light and fluffy
181
What does it mean to stir fry
To fry small pieces of food and a small amount of oil at a high heat
182
What does it mean to simmer food
To cook food in a liquid that is between 86°C and 99°C
183
What does it mean to cream food
To make food smooth and thick
