foods test 4 Flashcards

(55 cards)

1
Q

buffet

A

set food out serve self

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2
Q

family service

A

food on table, pass it right

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3
Q

plate service

A

serve in kitchen and then bring to table

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4
Q

modified english service

A

host serves each plate at table one by one

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5
Q

what do you order first

A

beverage

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6
Q

you always start with the silverware that is

A

outside

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7
Q

how do you know which water glass is yours

A

it’s the one above your knife

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8
Q

which direction should you pass food

A

RIGHT

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9
Q

tipping _____ is standard

A

15-20%

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10
Q

which is NOT something fat does for our body

A

builds muscle

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11
Q

at room temperature, a solid fat can

A

hold its shape

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12
Q

how does saturated fat affect our health

A

raises bad cholesterol

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13
Q

unused fat calories are often stored as

A

visceral fat

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14
Q

80% of trans fats in our diet are

A

artificially made

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15
Q

what happens when you replace saturated fat with unsaturated fat

A

your cholesterol level goes down

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16
Q

nutrient-dense foods are relatively low in:

A

calories

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17
Q

instead of butter, cook with

A

vegetable oil

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18
Q

which kind of meat should you limit

A

processed meat

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19
Q

if a nutrition label claims 0 grams of trans fat, then the food

A

could contain up to .49 grams

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20
Q

abnormal eating

A

when the emotional and psychological aspects of food cause a person to dramatically change their eating behavior

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21
Q

when do eating disorders most commonly begin

A

adolescence

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22
Q

does the tendency for eating disorders run in families

A

YES

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23
Q

can only women develop eating disorders

24
Q

what is calculated by dividing weight by height, then by heigth again, then times 703

25
which eating disorder exhibits starvation behavior
anorexia nervosa
26
bulimia nervosa
people who suffer appear to be normal weight, but can be damaging internal organs
27
if you're eating habits aren't anorexic or bulimic you're a normal eater
FALSE
28
most common eating disorder
binge eating disorder
29
what should you do if family or friend has eating disorder
(all of the above) tell trusted adult, let them know concerns, make multiple efforts if first fails
30
4 leading causes of death in america
heart disease, cancer, stroke, diabetes
31
what percentage of your daily calories should fat include
30%
32
meal managers can use a meal pattern based on the ______ to plan nutritional meals
my plate guidelines
33
a good ______ provides energy and helpes prevent a mid midmorning slump
breakfast
34
A good source of _______ usually in the form of fruit juice is often included at breakfast
Vitamin C
35
Soups, salads, casseroles, sandwiches are foods often eaten for _____
lunch
36
if the meal manager plans ahead, between-meal ______ can satisfy nutritional needs as well as hunger
snacks
37
one nutritional assessment tool is a list of foods served at a meal.. called a _____
menu
38
meal planning might be easier if the meal manager choose the ____ first
main dish
39
there are usually ___ major work centers in a kitchen
3
40
3 major work centers in a kitchen
refrigerator work area sink work center range/oven work center
41
salad fork
the smallest fork
42
dinner fork
the fork closest to the plate
43
salad plate
the smaller plate on top of the big plate
44
soup bowl
the small bowl / circle
45
dinner knife
the biggest knife
46
salad knife
the smaller knife next to the big knife
47
dinner spoon
the bigger spoon
48
soup spoon
the smaller spoon
49
butter knife
the small knife on the bread plate
50
bread plate
the small plate on the top left
51
dessert spoon/fork
the spoons and fork on top of the main plate
52
water glass
biggest glass, placed closest to the main plate
53
red wine glass
placed second closest to main plate
54
white wine glass
placed third closest to main plate
55
types of kitchens
u-shaped, l-shaped, corridor, one wall, island, peninsula