Terms

Question 1

Principles of food prep (3)

Answer 1

Nutrient value

Palatability

Digestibility

Question 2

Nutrient value

Answer 2

Nutrients retained during prep

Question 3

Palatability

Answer 3

Creating food that’s appealing and tasty

Question 4

Digestibility

Answer 4

Food that’s easy to digest and promotes max nutrient absorption.

Question 5

Complete proteins (6)

Answer 5

ANIMAL PRODUCTS

Meats
Eggs
Cow milk, cheese
Yogurt

Contain all 9 essential amino acids

Question 6

Complete protein exception (3)

Answer 6

Quinoa

A plant based protein
Has all 9 amino acids

Question 7

Incomplete proteins (5)

And equation

Answer 7

PLANT BASED FOODS

Bean and lentils

Whole grains

Peanuts and treenuts

Seeds

Doesn’t contain all 9 amino acids
Incomplete + incomplete = complete

Question 8

Flour-key terms (3)

Answer 8

Thickening agent
Texture
Structure

Question 9

Baking liquids- function ?4)

Answer 9

Provides moisture

Activated levening agents

Dissolves ingredients

Creates steam

Question 10

Leavening agents - function

Answer 10

Rising

Question 11

Leaving agents examples (6)

Answer 11

Baking soda

Baking powder

Acid products

Yeast

Steam

Air

Question 12

Eggs - function (5$

Answer 12

Structure

Colour

Flavour

Thickening

Leavening

Question 13

Fats - function (3)

Answer 13

Flavour

Richness

Browning

Question 14

Sweeteners - functions (3)

Answer 14

Flavour

Colour(carmelization)

Tenderness

Question 15

Salt / optional ingredients: function(3)

Answer 15

Enchanses flavour of other ingredients

Controls fermentation

Preservative

Question 16

Scorch (3)

Answer 16

Proteins stick to bottom of pan

Sugars burn

Gives milk unpleasant odour and flavour

Question 17

Maillard reactions (4)

Answer 17

(Browning)

Complex series of teachings between amino acids or sugar.

Usually in high temps

Results : change of colour
Flavour and texture

Question 18

Roasting

Answer 18

Cooking by allowing heat to touch all parts of the food at the same time

Results in even browning

Question 19

Broil

Answer 19

Cooking by using only upper heat element

Placing food high in oven close to heat source.

Question 20

Frying (3)

Answer 20

Temp for meat slightly lower than for veggies.

Food not moved around during cooking

Fat used to prevent drying

Question 21

Basting

Answer 21

Spooning fat over the surface of egg, meat or tofu while cooking

Question 22

Deep fat frying

Answer 22

Dry heat

Hot oil heats

Food immersed until cooked

Question 23

Smoke point (2)

Answer 23

Temp which fat begins to break down chemically and smoke

Causes bad taste and smell and fire hazard.

Question 24

Stewing (4)

Answer 24

Moist heat method

Cut meat into small pieces

Cooking partially/fully covered in liquid

Used for legumes / less tender meats that need longer cook times to soften tissue

Question 25

Braising

Answer 25

Same as stewing but for larger cuts

Question 26

Blanching (2)

Answer 26

Immersing food into boiling water for short time Then plunging into ice cold water to stop cooking

Question 27

Poaching (2)

Answer 27

Immerse into hot liquid BELOW boiling point Usually used for delicate items

Question 28

Simmering (3)

Answer 28

Liquid CLOSE to boiling point Small bubbles just around the edge of pan Provides even cooking without agitation

Question 29

Boiling (3)

Answer 29

Liquid AT boiling point Bubbles rising rapidly Not recommended for most foods because of agitation

Question 30

Steaming (5)

Answer 30

Food suspended over boiling water Cooked by heat of steam Not immersed Few nutrients leach out Food not agitated

Question 31

Microwaving

Answer 31

Energy waves cause water molecules to vibrate and heat up

Question 32

Sauté (2)

Answer 32

In pan at high temps with small amount of fat (oil) Order it’s cooked and prepared matters.

Question 33

Stir fry

Answer 33

Pan at High temps with enough fat that food can live around easily without disturbing brown process Order matters

Question 34

Garnish

Answer 34

Edible decoration

Question 35

Glycemic index

Answer 35

Rates food at how quickly they raise blood sugar

Question 36

Phytonutrients

Answer 36

Plant compound thought to gave healthy protecting qualities

Question 37

Ancient grains

Answer 37

Unchanged for thousand of years Nutritional contents signal at to grains

Question 38

Gelatinization

Answer 38

Absorb water and become jelly like

Question 39

Al dente

Answer 39

Perfect pasta texture

Question 40

What is the ratio of fresh to dry herbs Example

Answer 40

Fresh:dried 3:1 Ex 5ml fresh is 15 ml dried