Nutrition and Wellness Final 10

Question 1

What is the difference between white and brown eggs?

Answer 1

nothing

Question 2

What are the 3 symptoms a person might have with food poisoning?

Answer 2

Nausea/vomiting, Diarrhea, Stomach pain

Question 3

what does the term yield mean in a recipe?

Answer 3

How much it makes

Question 4

Explain Cross Contamination

Answer 4

A physical transfer of harmful bacteria from one person/object to another

Question 5

What is the two-hour rule?

Answer 5

Throw away any food that was left out for at least 2 hours at room temp.

Question 6

Definition of Mise en Place

Answer 6

Ingredients are prepared and organized

Question 7

Definition of Danger Zone

Answer 7

An area with a high risk of harm

Question 8

Definition of Boil

Answer 8

Rapid phase of a liquid turning into a gas (212°F)

Question 9

Definition of Level

Answer 9

To make even

Question 10

Definition of Preheat

Answer 10

To preheat oven before use

Question 11

Definition of Sift

Answer 11

Put a fine powdery substance through a sieve to remove chunks

Question 12

Definition of Al Dente

Answer 12

Cooked to be still firm when bitten

Question 13

What are the six food groups?

Answer 13

Fats/Oils, Milk, Meat/Poultry, Veggies, Fruit, Breads

Question 14

What six things should be included in a proper recipe?

Answer 14

Name, number of portions, ingredients + amounts, method of how to make it, temperatures

Question 15

Where do you get vitamin A, and why is it helpful?

Answer 15

Eggs and tomatoes; growth and development

Question 16

Where do you get vitamin B, and why is it helpful?

Answer 16

poultry and eggs; help your fats for fuel

Question 17

Where do you get vitamin D, and why is it helpful?

Answer 17

fish and liver; helps absorb calcium

Question 18

Where do you get calcium, and why is it helpful?

Answer 18

Dairy; muscles and nerves

Question 19

Where do you get folic acid, and why is it helpful?

Answer 19

Seeds and beans; helps prevent birth defects

Question 20

Where do you get iron, and why is it helpful?

Answer 20

Broccoli; growth and development

Question 21

Abbreviation for tablespoon

Answer 21

Tbsp

Question 22

Abbreviation for cups

Answer 22

C

Question 23

Abbreviation for pounds

Answer 23

Lbs

Question 24

Abbreviation for teaspoon

Answer 24

Tsp

Question 25

Abbreviation for ounce

Answer 25

Oz

Question 26

Abbreviation for quart

Answer 26

Qt

Question 27

Abbreviation for minute

Answer 27

Min

Question 28

Abbreviation for hour

Answer 28

Hr

Question 29

Abbreviation for fahrenheit

Answer 29

F°

Question 30

Abbreviation for Dozen

Answer 30

Doz

Question 31

What are the six primary nutrients?

Answer 31

Vitamins, minerals, carbs, fat, water, protein

Question 32

Which nutrient is your body’s primary source of energy?

Answer 32

Carbs

Question 33

What is an example of a complex carb?

Answer 33

Bread, cereal, pasta

Question 34

What is an example of a simple carb?

Answer 34

Sugar, dried fruits, syrup

Question 35

Which types of fats raise your cholesterol levels?

Answer 35

Saturated and trans

Question 36

Which types of fats lower your cholesterol levels?

Answer 36

Unsaturated

Question 37

What percentage of your body weight is water?

Answer 37

50-75%