Final

Question 1

If you forget to pre-heat the oven for making yeast breads, you will still get good results if you put the formed loaf in a cold oven.

Answer 1

False

Question 2

Enriched refined grains have nutrients added back that were lost in the milling process.

Answer 2

True

Question 3

For fluffy rice, the best choice is:
short grain rice
 medium grain rice
 long grain rice
 none of the above

Answer 3

Long grain rice

Question 4

What is the function of flour in yeast bread?

Answer 4

Provides the structure, produces gluten

Question 5

What is the function of sugar in yeast bread?

Answer 5

feeds the yeast during fermentation, adds sweetness, and adds tenderness to the product

Question 6

What is the function of yeast in yeast bread?

Answer 6

it multiplies and grows (leavens)

Question 7

What is the function of water in yeast bread?

Answer 7

Helps carry flavorings throughout the product, forms gluten bonds, and reacts with the starch in the protein for a strong, but light structure.

Question 8

What is the function of salt in yeast bread?

Answer 8

strengthens gluten and adds flavor. Helps so bread doesn’t rise too quickly- inhibits the growth of yeast.

Question 9

To avoid lumps when making a white sauce, you should:
A. heat the sauce as quickly as possible
B. follow the recipe carefully, stirring around sides and bottom of pan
C. use a light-weight saucepan and stir minimally
D. none of the above

Answer 9

follow the recipe carefully, stirring around sides and bottom of pan

Question 10

Most grain products are best stored in a cool, dry place.

Answer 10

True

Question 11

Which of the following is NOT an example of a quick bread?
 cinnamon rolls
 biscuits
 banana bread
 pancakes

Answer 11

Cinnamon rolls

Question 12

What do carbohydrates do?

Answer 12

Provide energy

Question 13

What do proteins do?

Answer 13

Builds and repairs body tissue

Question 14

What does fat do?

Answer 14

Provides insulation, protection, reserve energy

Question 15

What does fat do?

Answer 15

Provides insulation, protection, reserve energy

Question 16

MyPlate proportions

Answer 16

1/2 fruits and veggies

1/2 grains and proteins

Question 17

Grains from MyPlate

Answer 17

1 source of energy

Servings daily: 3-8 oz
Major nutrient: carbs, fiber
Tips: half of all grains should be whole grains

Question 18

Veggies from MyPlate

Answer 18

Servings daily: 2-3 c

Tips: eat a variety of colors, don’t forget dry beans

Question 19

Fruits from MyPlate

Answer 19

Servings daily: 1.5-2 cups

Tips: eat a variety, limit juices

Question 20

Protein from MyPlate

Answer 20

servings daily: 2-7 oz
Tips: choose low-fat or lean meats, bake, broil or grill
Nutrients
Iron (red meats)
Fat
Protein
vitamins: B12

Question 21

Dairy from MyPlate

Answer 21

minerals and protein

Servings daily: 3 cups ages 9 and up

Question 22

Fats/Oils and Sugar from MyPlate

Answer 22

no longer a food group
So FAS (solid fats, added sugars)
Moderation

Question 23

Meal Planning - aesthetic guidelines that also help to increase nutrient variety (7)

Answer 23

color
texture
size and shape
flavor
preparation method
nutritional variety
heavy/light

Question 24

Conduction

Answer 24

Method of cooking through heat transfer. Like a frying pan to the food.

Question 25

Conduction

Answer 25

Method of cooking through heat transfer. Like a frying pan to the food.

Question 26

Convection

Answer 26

a fluid such as air or water when the heated fluid is caused to move away from the source of heat, carrying energy with it.

Question 27

Radiation

Answer 27

When the food does not require contact with the heat source to be cooked. Energy is transferred by waves of heat or light striking the food. There are two types; infrared and microwave.

Question 28

Common causes of Food Borne Illness (FBI)

Answer 28

Salmonella E. Coli Botulism Sick people

Question 29

Salmonella

Answer 29

raw egg, undercooked chicken

Question 30

E. Coli

Answer 30

undercooked ground beef; green, leafy veggies grown near the ground, unpasteurized fruit juices, dirty lake water

Question 31

Botulism

Answer 31

Improperly canned goods

Question 32

Four types of tissue

Answer 32

Muscle Connective tissue (collagen) Fat Bone (think of it as hard tissue)

Question 33

Which type of meat cut do you cook with dry heat?

Answer 33

``` Dry heat (tender cuts) BBQ roast pan fry pan broil deep fat fry ```

Question 34

Which type of meat cut do you cook with moist heat?

Answer 34

``` Moist heat (less tender cuts) Braising Stewing Steaming Poaching Marinade Meat tenderizer ```

Question 35

Vegan

Answer 35

Consume foods only from plant sources Requires extensive knowledge of nutrition Must combine incomplete proteins (ie rice and beans) Difficult to consume necessary iron and B12

Question 36

Lacto-vegetarian

Answer 36

Eat foods from plant sources and dairy products Cheese, milk, and yogurt make it easier to consume complete proteins Still difficult to get adequate iron

Question 37

Ovo-vegetarian

Answer 37

Consume foods from plant sources and eggs Eggs are a source of complete protein Careful meal planning required for adequate protein and iron

Question 38

Lacto-ovo-vegetarian

Answer 38

Eat foods from plant sources, dairy products, and eggs Wider range of foods With planning, can get needed nutrients

Question 39

Semi-vegetarian

Answer 39

Eat no red meat, but eat poultry and fish Poultry and fish add various nutrients to diet (Omega 3 Fatty Acids) Least restrictive vegetarian diet

Question 40

Cut fat into flour

Answer 40

pastry blender (or 2 knives criss-crossed)

Question 41

Drain water from cooked pasta

Answer 41

colander

Question 42

Level off dry ingredients in a cup or frost cakes

Answer 42

metal spatula

Question 43

Mix solid fat into dry ingredients with a pastry blender

Answer 43

cut in

Question 44

Brown or cook in a small amount of fat

Answer 44

saute

Question 45

Coat food item with flour

Answer 45

dredge

Question 46

``` 4 cups = 1 quart 3 teaspoons = 1 tablespoon 16 tablespoons = 1 cup 2 pints = 1 quart 2 cups =1 pint ```

Answer 46

1 quart

Question 47

1 tablespoon = ___ teaspoons

Answer 47

3 teaspoons

Question 48

1 cup = ___ tablespoons

Answer 48

16 tablespoons

Question 49

1 quart = ___ pints

Answer 49

2 pints

Question 50

1 quart = ___ cups

Answer 50

4 cups

Question 51

1 quart = ___ pints

Answer 51

2 pints

Question 52

1 pints = ___ cups

Answer 52

2 cups

Question 53

A one-ounce square of baking chocolate = ______ cocoa + ______ butter, margarine, or oil.

Answer 53

3 Tbsp cocoa + 1 Tbsp fat

Question 54

½ egg = ___ Tablespoons beaten egg

Answer 54

2 tablespoons

Question 55

Glass and dark metal pans get hotter than shiny metal ones, so you should lower the oven temperature ______ degrees if using glass or dark metal

Answer 55

25 degrees

Question 56

What should be the temperature of refrigerators?

Answer 56

no higher than 40 degrees F

Question 57

What should be the temperature of refrigerators?

Answer 57

no higher than 40 degrees F

Question 58

Cooking natural cheese

Answer 58

avoid high temperatures, | keep heating period short

Question 59

Thickening Sauces

Answer 59

Roux--equal amounts of fat and flour Addition of Starch Egg Yolks Reduction