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Flashcards in Final Review Deck (237):
1

Proteins

Nutrients that help build, repair and maintain body tissue also source of energy

2

Fat

Concentrated source of energy

3

Minerals

Non living substance that helps the body work properly

4

Water

Essentially to life makes up most of your body weight

5

Nutrient deficiency

Severe nutrient shortage makes bones Easier to break

6

Insoluble fibre

Can not be dissolved in water and just adds bulk

7

Soluble fibre

Dissolves in water like oatmeal may reduce blood cholesterol levels

8

Dietary fibre

Only comes plant material does not provide energy is a carbohydrate

9

Amino acids

Are protein made of chains of chemical building blocks your body can all but 9 of the 22 the 9 are called essential amino acids and can be found in foods that u eat

10

Essentially fatty acids

Fats promote health skin normal cell growth carry vitamin A D E K

11

Saturated fats

Bad cholesterol or LDL
Ex meat poultry skin whole milk coconut oil palm oil and palm kernel oil

12

Polyunsaturated and monounsaturated fats

Good fats lower LDL and raise HDL
Ex vegetables oil peanut oil avocados soybeans oil olive oil

13

Carbohydrates

Bodies main source of energy one nutrient is dietary fibre

14

Serotonin

Found in comfort foods like bread and pasta

15

Food bank

Where u can get food if you need it

16

Ascorbic acid

Another name for vitamin C

17

Osteoporosis

When your bones become brittle and break

18

Phytochemicals

A disease fighting nutrient found in plants

19

Chyme

A substance in your stomach process of food being churned

20

Hemoglobin

It regulates the blood pressure and is how oxygen gets taken from place to place

21

Villi

Is the lining of the small intestine it has billions of finger like projections takes in

22

Portal vein

Where the nutrients are carried

23

When glucose combined with oxygen to produce energy

Oxidation

24

Anemia

When your body does not have enough iron

25

Fortification

When nutrients is added to something

26

Colostrum

Found in a mothers milk and has nutrients that fight diseases and infection

27

Hemophelia

When your blood does not clot

28

Basal metabolism

The minimum amount of energy for basic life processes

29

Yoyo diets

Loose weight and gain it back

30

Basal metabolic rate

The amount to support the body at its lowest point

31

Nutrition aide

A person who plans to help people choose food that has a budget and is still healthy

32

Body mass index

To figure out how much fat is on your body

33

Fad diets

Ignoring good nutrition and healthy eating

34

Nutrition claim

When companies claim some food has some kind of nutrition add to it

35

Retail food demonstrations

Taste testing

36

Nutrient dense

Lots of nutrition

37

Quackery

Something that is not true or not the full truth

38

Empty calorie foods

No nutrition foods lots of calories like chocolate bars

39

Antioxidants

Are BHA and BHT added to prevent changes in quality of food

40

Trichinosis

Contracted by eating raw pork or pork that has not been cooking long enough

41

Salmonella

Found in poultry other meat and eggs

42

Infectious hepatitis

Can be carried in contaminated water and sewage

43

Staphylococcus aureus

Food poisoning found in the throat and nose the foods including ham roast poultry meat

44

Toxins

What bacteria products they can also be poison

45

Food borne illness

Eating food that has been contaminated by unwanted microorganism

46

Personal hygiene

When u keep yourself clean

47

Food safety

Following practices that help prevent food borne illness and keep food safe

48

Microorganism

Tiny living creatures only seen with a microscope

49

Bacteria

Harmful microorganism most are harmless but some carry illness

50

Vitamin C

Helps maintain healthy bones skin and teeth helps heal wounds helps absorb iron helps form collagen and works as an antioxidant

51

Vitamin K

Fat soluble helps you body use calcium and phosphorus helps build strong bones teeth

52

Vitamin K

Fat soluble necessary for blood to clot normally

53

Fructose

Naturally found in fruit is a sugar

54

Lactose

Sugar found in milk what people r allergic to

55

Calcium

Build strong bones and maintain bone strength prevent osteoporosis helps blood clot needed for muscle contractions

56

Obstetricians

A physician that specializes in pregnancy

57

Fetus

Unborn baby

58

Maltose

Surfer found in grains

59

Sucrose

Sugar found in cane or beet sugar

60

Perstalsis

When you have chewed and swallowed food, the muscles that line your gastrointestinal tract squeeze up and contract to push the food along, like a snake eating a mouse!

61

Pedestrians

A physician that studies children

62

Spina bifida

Happens to unborn children when their mother does not have enough folic acid

63

Vegan

Only eat plant sources

64

Lacto vegetarian

Dairy and plant sources

65

Vegetarian

Some who only eats plant sources but may eat stuff from animal ex ice cream

66

Ovo vegetarian

Eat eggs and plant sources

67

Lacto ovo vegetarian

Eat dairy eggs and plant sources

68

Semi vegetarian

Eat some meat like poultry and fish

69

Iron

Helps hemoglobin work and is found in hemoglobin

70

Hemoglobin

Carries oxygen to cells

71

Seitan

Wheat bases meat substitute

72

Tofu

Soybean curd

73

Megadose

Large supplement

74

Puls

Latin for pulses a thick soup make with peas lentils beans and legumes

75

Dessication

Chemical sprayed on crops to prevent bacteria from growing

76

Innoculant

Chemical sprayed in the seed

77

Nitrogen

From lighting

78

Symbiotic

A relationship between plants and bacteria where both sides benefit

79

Celiac

Damage to small intestine really allergic to gluten

80

Gluten

Protein found in wheat

81

Osteoporosis

A disease that makes your bone brittle and break easly

82

Organic heme iron

Found in meat sources

83

Inorganic non heme iron

Found in plant sources

84

Flatulence

Fart

85

Soy Beans

A plant source that is used as a milk substitute

86

Emulsion

A mixture that would not normally go together

87

Temporary emulsion

French dressing does not last long

88

Permanent emulsion

Mayonnaise dressing last together longer

89

Beading

Golden droplets on top of meringues

90

Weeping

Layer of moisture between the pie filling and the meringue

91

Interfering agent

Eggs in ice cream and sherbet keeps large ice crystals from forming

92

Binding agent

Eggs in meat loaf

93

Roux

White sauce with flour fat and seasoning

94

Unripened cheese

Ricotta cottage farmers and cream cheese and not been aged

95

Ripened cheese

Been aged or ripened

96

Scalding

Milk just before the boiling point kills bacteria

97

Margarine

Butter substitute

98

Sweetened condensed milk

Has sweetener and water taken out

99

Whey

Liquid part of cheese

100

Folding

This process including blending egg white foam with other ingredients must be gentle and quick

101

Thicking agent

Eggs because heat causes egg proteins to coagulate ( thicken)

102

Scrambling

Beat egg with fork
Add small amount of liquid
Pour in pan
Give eggs a gentle stir until fluffy

103

Poaching

Break egg In a custard cup
Put egg in a pan with 2-3 " of boiling water add salt
Cool egg until firm

104

Frying

Put egg in a skillet on moderate heat with small amount of oil or water
Cook for 3-5 minutes

105

Baking

Break egg into an individual baking dish put 1" of water
Bake for 12-18 minutes

106

Soft boiling

Cold water method have water 1" above the eggs bring to a boil
Cook for4-5 minutes
Or hot water method
Simmer for1-4 minutes never let water boil

107

Hard boiling

Use the same methods as soft just expend cooking time
Cold 15-17 minutes
Hot 13-15 minutes
Put under cold water after cooking

108

Omelet

Beaten egg mixture cooked without stirring and folded in half

109

Soufflé

Fluffy baked preparations made with a starch thickening sauce into stiffly beaten egg whites are folded

110

Meringue

Fluffy white mixture of beaten egg whites they can hard or soft
Soft fruit whips or toppings
Hard desserts

111

Custards

A mixture of milk eggs sugar and flavouring that is cooked until thickened

112

Chemicals

Are actually found in vitamins

113

Critical thinking

Think about something and then come to a conclusion about it

114

Pasteurization

When milk is heated to destroy harmful bacteria

115

UHT processed milk

Heated to a higher temperature than pasteurized milk this increase its shelf life

116

Homogenization

Mechanical process that prevents cream from rising to the surface of milk

117

Fortified

When nutrients have been added to something

118

Whole milk

Contains 3.25% milk fat and 8.25% milk solids

119

Lactose

Sugar from milk

120

Scorched

Burned milk brown colour

121

Carmelization

The brown bitter substance

122

Curds

Proteins in milk that coagulate and form clumps

123

Bisque

Thickened soup has shellfish

124

Chowder

Unthickened with vegetable and meat

125

Whipping cream

Fattest cream

126

Veal

Beef under 3 months

127

Lambs

Sheep under 12 months

128

Rams

Father male sheep

129

Cows

Mother female beef

130

Bull

Father male beef

131

Hiefers

Female beef

132

Rooster

Father male chicken

133

Hens

Mother female chickens

134

Ewes

Mother females sheep

135

Liver

High in iron

136

Steers

Males beef

137

Bacon

Comes from pork belly

138

chops

From veal

139

Swine

Pigs or pork

140

Cattle

Beef

141

Sheep

Lambs ewes

142

Yearling

12-24 months old

143

Mutton

Older than 24 months old

144

Variety meats

Liver heart kidney tongue sweetbreads tripe brain

145

Chitterlings

Pork intestines

146

Tripe

Stomach lining

147

Sweetbreads

Thymus glands

148

Poultry

Any domestic bird

149

Stewing

Cooking small pieces of meat with something else

150

Stir frying

When u stir the meat and vegetables

151

Gizzard

Muscular stomach

152

Gelding

Castrated male

153

Lactase

An enzyme need to break down and digest lactose

154

Sour cream

Made from light cream has organisms that are added to thicken it and give sour flavour

155

Cultured buttermilk

A bacterium that produces lactic acid

156

Evaporated milk

Sterilized homogenized milk that has some water removed

157

Ice cream

Pasteurized mixture of milk cream sugar stabilizer flavouring and stuff in stores had antifreeze

158

Sherbet

Everything in ice cream and fruit juice and water

159

Butter

Churned pasteurized sweet or sour products has artificial colouring

160

Scum

solid layer that forms on surface of milk when the milk is heated

161

E. coli

From hamburger

162

Simmering

When u put whole pieces of meat fully in water

163

Elastin

A protein that can not be softened by cooking

164

Collagen

A protein that can be softened by cooking

165

Pink poultry

When the bone is pink because of a chemical reaction when cooking

166

Brown bones

When blood vessels break when the meat is frozen

167

Ground meat

Contains only originally fat before grinding

168

Hamburger

Fat added durning grinding up to 30%

169

Dry cooking

Roasting broiling pan broiler frying

170

Gibites

Internal organs

171

Moist cooking

Braising and simmering

172

Braising

Cooking meat in a small amount of liquid with a covered pan on low heat

173

Cross contamination

When illness or bacteria comes in contact with people food or work surfaces

174

Ph of 3.5 is considered to be what

Acidic

175

How to safely store leftovers

Put them in air tight container

176

What % of your diet should be complex carbs

55%

177

Vitamin and beta carotene are found where

Fruit and vegetable

178

Where is dietary fibre found

Complex carbs

179

Wash you hands for how long

20 seconds

180

What is danger zone

4-60 degrees

181

Pulses are included in which food group

Meat and alternatives

182

Insoluble fibre helps prevent what disease

Colon cancer

183

Soluble fibre is good for people who have

Dietetics

184

What vitamin prevents spina bifida

Folic acid

185

Saturated fats should comprise what % of daily fat calories

10%

186

Bacteria grows best in what foods

Dairy and meat

187

Bacteria grow best under what conditions

Warm and moist

188

When to stuff poultry

Right before you put it in and remove it right after you take it out

189

Best quality beef fat is what colour

Creamy white

190

Most tender meat is found where

The backbone

191

What% of Canada's lentils are grown in Sask

85%

192

Why are pulse fields rolled after seeding

To make sure that it does not ruin the crop

193

Do pulses crops need to be stored with insecticide over winter

No

194

Why do farmers harvest pulse crops when humidity is high

Makes them not break as easily

195

Why should u pick through bags of pulses before cooking them

Cause there could be dirt or small rocks in them

196

Do beans give u diarrhea as well as gas

No just gas

197

Do plants sources provide all necessary Amino acids

No

198

What vitamin helps ur body absorb iron

Vitamin C

199

Will cast iron cookware help ur body absorb iron

Yes

200

Do older or younger birds have more fat

Older

201

Where do u insert a meat thermometer

Not in the bone or fat

202

Why do marinades tenderize meat

Cause the meat absorbs the juices

203

Do u need to thaw frozen meat before cooking

No it will take longer

204

Clostridium botulinum

Improperly processing can foods or environment where there is little to no oxygen

205

Shelf life

The length of time it can be stored and still retain its quality

206

What is beef jerky shelf stable

Because it does not have any moister added

207

Shelf stable

When a product can last weeks or months at room temperature

208

Freezer burn

When a product has been improperly packaged or it is in the freezer to long

209

Spores

Bacteria that thinks it is in danger it will turn back into bacteria when conditions are right

210

Impulse buying

Making a purchase that was not planed

211

National brand

Brands sold through out the country ex Kraft

212

House brands

Brands that are only sold in a store or chain of that store

213

Additives

Substance added to food for a special purpose

214

Generic brand

Plain labeled product that has the same nutrition but different quality

215

Sodium bicarbonate

Backing soda leavening agent

216

Acetone peroxide

Bleaching agent for white flour

217

Humectants

Added to food to retain moisture like glycerin

218

Emulsifiers

Added to keep food from separating ex peanut butter

219

Pack date

When food was processed or packaged

220

Pull or sell date

The last day a store can sell a product

221

Expiration date

Last date a consumer should eat a product

222

Freshness date

Past this date the product is not at its best but it is ok to eat

223

Comparison shopping

Looking at different products

224

Beta carotene

In carrots helps reduce cancer

225

Healthy eating

Overall eating make good food chooses

226

Canada's food guide to healthy eating

A guide that shows u what to eat for people 4 and over

227

Health check

Symbol that u may find on some products it is good for u and healthy

228

Malnutrition

Don't have enough nutrients or not eating the right nutrients

229

Moderation

Not eating to extremes ex eat a piece of cake not the whole cake

230

Combination foods

Are foods that are made using more than one food group

231

Meal appeal

Making ur meal look nice

232

Meal management

Manage ur time wisely when cooking

233

Budgeting

When u calculate how much u can spend on foods

234

1 serving of milk is

1 cup of milk

235

1 serving of fruit and vegetable is

I med fruit or 1/2 cup of juice

236

1 serving of grains is

1 piece of bread

237

1 serving of meat and alternatives is

2 tablespoons