Finals Semester 2 Flashcards by Brittany Drag

Malnourished

Lack of right proteins and portions of nutrients.

Obese people can be malnourished

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What does a nutrient do to the body?

Chemical substance in food that helps to maintain the body

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How do foods you eat affect you later in life?

Malnutrition can be long lasting.

What a teen girl eats today can affect her pregnancy later in life

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What happens to the body when nutritional needs aren’t met?

Energy, growth, repair, and regulation of various body processes can be impaired.
Disease happens

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Digestive process

Body breaks down complex absorbed in body

Starts in mouth

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Metabolism

Chemical processes that take place in the cells after the body absorbs nutrients

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What are the Dietary Guidelines for Americans?

Suggested amount of servings for each food group

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Which will not help reduce fat, sugars, or sodium?

Using mayonnaise instead of yogurt in dips

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What are the food groups?

Grains- breads, cereal, pasta
Protein- meat, beans, eggs
Dairy- milk, yogurt, cheese
Veggies- lettuce, carrots, cabbage
Fruit- strawberries, bananas, oranges
Fats, oils, sweets- butter, candies, syrups

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What should you do if you suspect food poisoning?

Call poison control

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What should you do for minor burns?

Place injury under cold running water

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What do you do for choking?

Abdominal thrust

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What should you do for minor cuts?

Cover with sterile cloth and apply pressure

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What should you do for electric shock?

Disconnect power source and begin rescue breathing

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What should you do of a broken bone is suspected?

Stabilize it, don’t move victim and go get help

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What is food borne illness

Caused by bacteria or toxin effected in a food source

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Who is at the greatest risk for health risk?

Elderly
Small children (babies to 4 years old)
Pregnant women
Immune deficiency disease.
Most healthy people can handle some bad bacteria

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How do you handle utensils when working with raw and cooked meat?

Avoid cross contamination.

Wash hands and utensils before handling other foods

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How do you store large quantities of food?

Put in smaller containers so they chill faster

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How do you safely handle a knife?

Only use sharp knives

Cut away from yourself

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What is the danger zone temps?

40-140

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How do you prevent cuts?

Use knives for what they are intended for

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How do you prevent falls?

Wipe up spills immediately

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What does dinnerware include?

Silverware
Plates
Glasses

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List stemware

Water goblet Wine glass Champagne glass Anything with a stem/neck

What are the 2 measuring cup types

Liquid and dry

Describe a quality knife

Tang extends 1/3 of the way into handle | Handle made of plastic, metal, or wood

What is the differnce between a kitchen fork and a salad fork?

Kitchen dork is heavy duty, very large | Salad fork is smaller, used for eating

Uses of a wooden spoon

Used for stirring thick mixtures | Doesn't get hot

Uses of a slotted spoon

Remove food from liquid

Uses of a wire whisk

Used to beat, blend, and incorporate air

Uses for tongs

Turning food

Uses of a strainer

Separate food and liquid

Uses of pastry blender

Blend fat into flour

Colander uses

Drain fruits, veggies, and pasta

Unit price

Cost per standard unit weight or measure

Uses of a chef knife

Used to chop, mince, cut, and slice

How and what ingredients are listed on a food label?

Listed in descending order if weight | Nutritional label lists servings first

Use of a paring knife

Smallest knife in the kitchen | Cutting fruits and small jobs

Expiration dates

Last date a consumer should eat or use food

Refined cereals

Bran and germ removed

What is the affect stirring or agitation has on starch thickened mixtures?

Gentle stirring will keep the mixture smooth, stirring too fast or too long will make mix thin

Cooking times for finely ground, while grain, and old fashioned cereals

Take longer to cool

Parts of a grain

Bran- outer protective layer Endosperm- largest part of kernel Germ- reproductive part

Enriched cereal

Nutrients lost in processing are added back

Whole grain cereal products

Contains all parts of grain kernel

Short grain rice

More starch, stickier when cooked

Medium grain rice

More starch

Long grain rice

Dry and fluffy when cooked

Brown rice

Whole grain, only hull is removed

Cornmeal

Ground endosperm of corn kernel that is enriched

Pasta

Shaped dough that may or may not be dried | Ex) fettuccine, macaroni, spaghetti

Flowers vegetables

Flower if plant that is eaten | Ex) artichoke, cauliflower

Tuber vegetables

Tube shaped and form underground | Ex) potatoes

Fruit vegetables

Formed from blooms of plants see kernels you can eat | Ex) corn, peas

Stem vegetables

Stem section of plant | Ex) celery, asparagus

Leaf vegetables

Leaves of plant | Ex) cabbage, lettuce

Pomes fruit

Central core of tiny seeds | Ex) apples, pears

Drupes fruit

Soft outer skin with one large seed called a pit | Ex) cherries, apricots

Berry fruits

Small, juicy with very thin skin | Ex) grapes, blueberries, raspberries

Citrus fruits

Outside skin very thick, segments separated by small sections of rind Ex) lemons, lime

Melon fruits

Large, juicy thick outer skin | Ex) watermelon, cantaloupe

Tropical fruits

Grown on tropical climates | Ex) pineapple, banana

How do you tell when fruit is ripe?

By smell and by pressing gently they should give slightly

Enzymatic browning

Fresh fruit gets dark when exposed to air, prevented with acid

Quick breads

Made from batter | Ex) waffles, pancakes

Leavening agents

``` Produce gases (carbon dioxide) which causes product to rise Ex) baking soda and powder ```

Over mixed muffins

Peak on top Pale in color Late tunnels

What happens to brea that rises too long?

Large cells expand, too many holes in bread

What do the following ingredients do in baked goods?

``` Flour- structure Leavening agents- rise Sugar- flavor, texture, browning Fat- tenderness Flavoring- taste, flavor Salt- flavor, controls yeast ```

Drop cookie

Dough dropped by spoonful | Ex) chocolate chip

Rolled cookie

Roll out dough and cut | Ex) sugar

Bar cookie

Soft batter spread in pan | Ex) brownie

Refrigerator

Roll into log, refrigerate overnight, slice, and bake | Ex) pinwheels

Molded cookies

Shaped by hand | Ex) crescent

Pressed cookie

Soft dough that goes through cookie press | Ex) spritz

What does a bright shiny pan do to cookies?

Reflects heat and gives cookies light delicate crust

What does a dark pan do to cookies?

Absorbs heat and burns bottom of cookies

Why do you not put cookies on a warm pan?

They will lose their shape and melt

Finals Semester 2 Flashcards

(79 cards)