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Flashcards in Exam Review Deck (183):
1

Why would someone go vegan?

Ethical reasons, health reasons, how they were raised

2

Why would someone be semi-vegetarian?

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

How much fat can be legally sold in meat?

Up to 30%

4

Which is best to buy: regular, lean, extra lean ground beef? How much fat do they all have? How expensive are they?

$$$ Extra Lean 5%
$$ Lean 10-15%
$ regular 30%

5

What should you pay attention to on a juice label?

100% juice (can be as little as 5% if it says "made with real juice")

6

What are the servings for vegetables and fruits

Males 8 female seven

7

What are the servings for grains?

Males seven female six

8

What are the servings for milk and alternatives

3 to 4

9

What are the servings for meat and alternatives

Male three female 2

10

What are the servings for junk

0 to 1

11

What are the servings for oils and fats

2 to 3 tablespoons

12

What is the serving size of bread

Size of a CD case

13

What is a serving size of milk

One cup

14

What is the serving size for eggs

To extra-large or three small

15

What is the serving size for cheese

50 g

16

What is the serving size for yoghurt

3/4 of a cup

17

What is the serving size for nuts

1/4 cup

18

What is the serving size for seeds

1/4 cup

19

What is the serving size for fruits

Half a cup

20

What is the serving size for juice

Half cup

21

What is the serving size for peanut butter

2 tablespoons

22

What is the serving size for cooked rice

Half cup

23

What is the serving size for cooked pasta

Half cup

24

What is the serving size for vegetables

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