Midterm Exam

Question 1

one disadvantage of online grocery shopping is consumers inability to read product nutrition information

Answer 1

False

Question 2

ingredients are listed alphabetically on food labels

Answer 2

False

Question 3

The first item listed under the “nutrition facts”on a food label is the servings per container

Answer 3

True

Question 4

a brand sold only by a sore or chain of stores is a

Answer 4

store brand

Question 5

magazines and candy bars displayed by the checkout are examples of

Answer 5

impulse items

Question 6

mayonnaise should not to be used on sandwiches that are to be:

Answer 6

frozen

Question 7

veal is the smallest animal used for meat

Answer 7

false

Question 8

quality meats will have coarse yellow fat

Answer 8

false

Question 9

muscles that are exercised the least are the most tender

Answer 9

true

Question 10

heat coagulates protein

Answer 10

true

Question 11

use to beat, blend, and incorporate air into foods; mixing tool

Answer 11

rotary beater

Question 12

perforated bowls used to drain fruits, vegetables, and pasta

Answer 12

colander

Question 13

small pan that fits into a larger pan. Food is put in the smaller pan and water is placed in the larger pan. The food cooks by steam heat

Answer 13

double boiler

Question 14

sauce pan that cooks foods more quickly than a conventional pan because as pressure is increased temp also increases

Answer 14

pressure sauce pan

Question 15

a round pan with a removable bottom that is held together by means of a spring or latch on the side of the pan

Answer 15

spring form pan

Question 16

a heavy metal spoon is used to stir

Answer 16

thick mixtures

Question 17

place the bird breast side up in a shallow pan, season the cavity, and place the pan in a 325 F oven

Answer 17

roasting

Question 18

place poultry pieces on a pan, brush them lightly with melted margarine and place the pan 4 to 5 inches from the heat source

Answer 18

broiling

Question 19

cut the bird into pieces, coat the pieces with breading or batter and brown them in a 1/4 inch of hot fat

Answer 19

frying

Question 20

dark meat is slightly higher in fat than light meat

Answer 20

true

Question 21

cooked poultry with dark colored bones should not be eaten

Answer 21

false

Question 22

boning chicken at home can save money over buying bone chicken pieces

Answer 22

true

Question 23

pink color in cooked poultry indicates a

Answer 23

harmless chemical reaction has taken place

Question 24

fish that are sold across state lines must be federally inspected

Answer 24

false

Question 25

shrimp are marketed according to the number needed to weigh one pound

Answer 25

true

Question 26

shellfish cooked in a microwave oven require the same timing whether cooked in or out of the shell

Answer 26

true

Question 27

fluffy mixture of beaten eggs unites and sugar that may be soft or hard

Answer 27

meringue

Question 28

mixture of milk, eggs, sugar,and flavoring that is baked until firm or stirred and cooked until thickened

Answer 28

custard

Question 29

fluffy baked dish made with a starch thickened sauce into which egg whites are folded

Answer 29

souffle

Question 30

many health experts urge people to use whole eggs and egg yolks in moderation b/c egg yolks are high in cholesterol

Answer 30

true

Question 31

mayo is an example of a permanent emulsion

Answer 31

true

Question 32

after being cooked over medium heat plain omelets are baked in an oven

Answer 32

true

Question 33

an oil and vinegar dressing is an example of a

Answer 33

temporary emulsion

Question 34

the layer of moisture that sometimes forms between a meringue and a pie filling is called

Answer 34

weeping

Question 35

in which of the following products is a syneresis likely to occur

Answer 35

baked custard

Question 36

table sugar is called

Answer 36

sucrose

Question 37

cholesterol is made by the body. you do not need to eat foods with cholesterol to be healthy

Answer 37

true

Question 38

more than 30% of calories should come from fat

Answer 38

false

Question 39

help you feel full

Answer 39

fats

Question 40

help digest fats efficiently

Answer 40

carbs

Question 41

maintenance and reproduction

Answer 41

vitamins

Question 42

osteoporosis is the nutrient deficiency of

Answer 42

calcium

Question 43

a storage area where indigestible residues travel to

Answer 43

large intestine

Question 44

where absorption occurs

Answer 44

stomach

Question 45

over half the iron in the body is found in the

Answer 45

blood

Question 46

the amount of energy the human body needs to stay alive and carry on vital processes

Answer 46

basal metabolism

Question 47

a fat like substance that occurs naturally in the body and is found in every cell but occurs only in foods of animal origin

Answer 47

cholesterol

Question 48

complex carbohydrate found in plants not digested by human beings which serves as a main source of bulk in the diet

Answer 48

fiber

Question 49

the food guide pyramid recommends two to three servings from the fats, oils, and sweets group each day

Answer 49

false

Question 50

stir frying and microwaving are low fat cooking methods recommended for preparing meat, poultry, and fish

Answer 50

true

Question 51

the highest level of daily intake of a nutrient that is unlikely to pose risks of adverse health effects is the

Answer 51

tolerable upper intake level

Question 52

which of the following menu terms indicates that a food may be high in sodium

Answer 52

smoked

Question 53

during lactation a woman has increased energy, protein, mineral, and vitamin needs

Answer 53

true

Question 54

teenage boys often have more nutritional deficiencies than teenage girls

Answer 54

false

Question 55

energy needs decrease in adulthood

Answer 55

true

Question 56

fat tissue weighs more than muscle and bone tissue

Answer 56

false

Question 57

efforts to lose weight are most successful when they are part of a life long commitment to maintain good health

Answer 57

true

Question 58

about which of the following nutrients do athletes need to be most concerned

Answer 58

water

Question 59

which of the following does not affect a person's daily calorie need

Answer 59

eating habits