Food & Nutrition Final Review

Front 1

MERINGUE

Back 1

Fluffy mixture of beaten egg whites and sugar that may be soft or hard

Front 2

PUDDING

Back 2

Mixture of eggs, milk, sugar, and flavoring that is cooked until thickened

Front 3

SOUFFLE

Back 3

Fluffy baked dish made with a starch-thickened sauce. Must be served immediately

Front 4

OMELET

Back 4

A beaten egg mixture that is cooked without stirring and served folded in half

Front 5

COAGULATES

Back 5

An egg does this when it becomes firm

Front 6

FRIED

Back 6

When an egg is cooked in oil or other type of fat

Front 7

MOST SHOPPERS BUY MEDIUM SIZED EGGS

Back 7

False

Front 8

CANDLING IS THE PROCESS OF CHECKING EGG QUALITY

Back 8

True

Front 9

THE COLOR OF AN EGG SHELL IS A SIGN OF QUALITY

Back 9

False

Front 10

EGGS OF ANY SIZE CAN BE GRADE AA

Back 10

True

Front 11

IT IS SAFE TO COOK EGGS IN THE SHELL IN A MICROWAVE

Back 11

False

Front 12

AFTER BEING COOKED OVER LOW OR MEDIUM HEAT, PLAIN OMELETS ARE BAKED IN AN OVEN

Back 12

False

Front 13

AN OIL AND VINEGAR DRESSING IS AN EXAMPLE OF:

Back 13

An emulsion

Front 14

WHAT DOES NOT ALLOW THE FORMATION OF EGG WHITE MERINGUE?

Back 14

Fat

Front 15

EGG WHITES THAT HAVE REACHED FULL VOLUME AND HAVE PEAKS THAT STAND STRAIGHT AT THE TIPS HAVE BEEN BEATEN TO THE:

Back 15

Stiff peak stage

Front 16

WHEN POACHING EGGS, ADDING A SMALL AMOUNT OF SALT OR ____ WILL CAUSE THE PROTEINS TO COAGULATE FASTER

Back 16

Acid

Front 17

THE BLENDING PROCESS USED TO GENTLY COMBINE MERINGUE WITH OTHER INGREDIENTS IS CALLED:

Back 17

Folding

Front 18

EGG _____ ARE DETERMINED BY WEIGHT

Back 18

Size

Front 19

DESCRIBE THE APPEARANCE OF A GRADE AA EGG

Back 19

Grade AA eggs have thicker white and are used when appearance is important

Front 20

NAME AND DEFINE 4 FUNCTIONS OF EGGS:

Back 20

Binding agent, emulsifier, leavening agent, and thickener

Front 21

THICKENING AGENT/THICKENER

Back 21

pudding, custards

Front 22

LEAVENING AGENT

Back 22

Incorporates and makes products rise
(ex. Angel food cake, meringue)

Front 23

EMULSIFIER

Back 23

Combines two ingredients
(ex. mayo, sauce)

Front 24

BINDER/BINDING AGENT

Back 24

Color, fried foods
(ex. cutlets)

Front 25

BERIBERI

Back 25

The deficiency of thiamine in the diet

Front 26

WHOLE GRAIN

Back 26

Describes a food that uses all three parts of the grain

Front 27

AL DENTE

Back 27

Pasta test for doneness

Front 28

INSTANT RICE

Back 28

Precooked & dehydrated. Cooks quickly and yield is doubled, as apposed to tripled

Front 29

THIAMINE

Back 29

Vitamin found in the germ of a grain kernel, also known as B1

Front 30

GLUTEN

Back 30

Protein found in wheat

Front 31

FORTIFIED

Back 31

Adding back nutrients to a product which were lost in processing

Front 32

ENRICHMENT

Back 32

When additional nutrients are added to a product

Front 33

SIMPLE CARBOHYDRATES

Back 33

Quick energy sources that does not supply any other nutrients or fibers
BAD FOODS!

Front 34

COMPLEX CARBOHYDRATES

Back 34

Supply energy to the body along with nutrients and fiber
GOOD FOOD!

Front 35

ONE CUP OF UNCOOKED LONG GRAIN RICE YIELDS HOW MANY CUPS OF COOKED RICE?

Back 35

3

Front 36

WHAT ARE THE MAIN USES FOR GRAINS?

Back 36

Cereals, flours, and pastas

Front 37

BEFORE IT WAS COMMON TO EAT CORN AS A SIDE DISH, IT WAS THOUGHT TO ONLY BE USED AS _________

Back 37

Animal feed

Front 38

WHEAT HAS BEEN KNOWN THROUGHOUT HISTORY AS THE ______

Back 38

Staff of Life

Front 39

THOSE WITH CELIAC DISEASE ARE EXACTLY ALLERGIC TO WHAT?

Back 39

Gluten

Front 40

NAME SOME SYMPTOMS OF CELIAC DISEASE:

Back 40

Diarrhea and constipation

Front 41

NAME FOODS THAT A PERSON WITH CELIAC DISEASE CANNOT EAT:

Back 41

pizza, mac & cheese, and cupcakes

Front 42

NAME FOODS THAT A PERSON WITH CELIAC DISEASE CAN EAT:

Back 42

meat, vegetables, and fruit

Front 43

NAME THE SEVEN PRINCIPLES OF GRAIN:

Back 43

rye, barley, wheat, oat, buckwheat, cornmeal, rice

Front 44

WHAT MARKET DID ORVILLE REDENBACHER PIONEER?

Back 44

Gourmet popping popcorn

Front 45

CHILDREN ARE ESPECIALLY SUSCEPTIBLE TO FOOD BORNE ILLNESS

Back 45

True

Front 46

FOOD HAVING AN OFF-FLAVOR OR ODOR MAY BE A SIGN OF FOOD BORNE ILLNESS

Back 46

True

Front 47

UTENSILS USED FOR RAW FOOD SHOULD BE WASHED AND RINSED BEFORE USING THEM FOR COOKED FOOD

Back 47

True

Front 48

USING A KNIFE TO PRY OPEN CONTAINERS IS A SAFE KITCHEN PRACTICE

Back 48

False

Front 49

DULL KNIVES CAUSE MORE ACCIDENTS THAN SHARP ONES

Back 49

True

Front 50

BOTULISM IS ONE OF THE MOST DEADLY FORMS OF FOOD POISONING

Back 50

True

Front 51

SALMONELLA POISONING CAN OFTEN BE MISTAKEN FOR THE FLU, DUE TO SIMILAR SYMPTOMS

Back 51

True

Front 52

THE COOK'S PERSONAL HYGIENE, OR INDIVIDUAL CLEANLINESS, CONTRIBUTES TO THE SAFETY OF FOOD PREPARATION

Back 52

True

Front 53

FREEZING TEMPERATURES KILL ALL BACTERIA

Back 53

False

Front 54

USE DRY POTHOLDERS TO REMOVE PANS FROM THE OVEN

Back 54

True

Front 55

WASH AND STORE KNIVES SEPARATELY FROM OTHER UTENSILS

Back 55

True

Front 56

MIXING TWO OR MORE HOUSEHOLD CLEANING PRODUCTS TOGETHER MAY RELEASE POISONOUS GASES

Back 56

True

Front 57

IT IS OKAY TO HANDLE AN ELECTRICAL APPLIANCE WITH WET HANDS

Back 57

False

Front 58

NEVER USE A METAL OBJECT TO REMOVE FOOD FROM AN ELECTRICAL APPLIANCE WHILE IT IS STILL CONNECTED TO AN OUTLET

Back 58

True

Front 59

FOOD POISONING SYMPTOMS WILL BEGIN IMMEDIATELY AFTER EATING THE TAINTED FOOD

Back 59

False

Front 60

PARTIALLY COOKING FOOD WILL STOP THE GROWTH OF BACTERIA

Back 60

False

Front 61

IF GREASE CATCHES FIRE WHEN YOU ARE FRYING, THROW COLD WATER ON IT

Back 61

False

Front 62

MORE ACCIDENTS OCCUR INT HE KITCHEN THAN IN ANY OTHER ROOM OF THE HOUSE

Back 62

True

Front 63

IT IS BEST TO PICK UP BROKEN GLASS WITH YOUR BARE FINGERS SO YOU CAN EASILY GRASP THE GLASS

Back 63

False

Front 64

HOUSEHOLD CLEANSERS SHOULD BE STORED UNDER THE KITCHEN SINK

Back 64

False

Front 65

TO AVOID CROSS-CONTAMINATION WHEN CUTTING CHICKEN AND VEGETABLES, THE VEGETABLES SHOUD BE CUT FIRST, AND THEN RAW CHICKEN

Back 65

False

Front 66

UNPLUG APPLIANCES BY TUGGING ON THE CORD

Back 66

False

Front 67

BACTERIA WILL QUICKLY MULTIPLY WITHIN THIS TEMPERATURE RANGE

Back 67

60-140 degrees

Front 68

IT IS IMPORTANT TO _____ BEFORE HANDLING FOOD AND TO PREVENT TRANSFER OF GERMS

Back 68

Wash hands

Front 69

THESE ITEMS HAVE SMALL CREVICES THAT CAN HOLD BACTERIA AND MUST BE SANITIZED TO PREVENT BACTERIAL GROWTH

Back 69

Forks and spoons

Front 70

WHAT IS THE NAME OF THE BACTERIA FOUND IN IMPROPERLY CANNED FOODS?

Back 70

Botulism

Front 71

THIS APPLIANCE SHOULD ALWAYS BE KEPT AT 40 DEGREES F OR LESS

Back 71

Refrigerator

Front 72

HOW LONG SHOULD YOU SPEND WASHING YOUR HANDS TO RID THEM OF BACTERIA?

Back 72

20 Seconds

Front 73

PERISHABLES, PREPARED FOODS, AND LEFTOVERS SHOULD BE REFRIGERATED WITHIN THIS TIME PERIOD

Back 73

2 Hours

Front 74

WHAT IS THE FOOD BORNE ILLNESS FOUND IN POULTRY, EGGS, AND MILK?

Back 74

Salmonella

Front 75

WHAT SHOULD BE USED TO EXTINGUISH A GREASE FIRE?

Back 75

Baking soda or salt

Front 76

WHAT IS THE TEMPERATURE RANGE AT WHICH BACTERIA MAY LIVE BUT WILL NOT MULTIPLY?

Back 76

0-40 degrees

Front 77

WHICH OF THE ITEMS BELOW SHOULD BE USED TO REMOVE BAKING DISHES OR COOKIE SHEETS FROM THE OVEN?

Back 77

Pot holders

Front 78

WHICH BACTERIA CAN BE FOUND IN RAW OR UNCOOKED GROUND MEAT?

Back 78

E.coli

Front 79

WHAT IS ANOTHER NAME FOR THE TEMPERATURE RANGE IN WHICH BACTERIA MULTIPLIES RAPIDLY?

Back 79

Danger zone

Front 80

IF YOU CUT RAW VEGETABLES AND THEN RAW MEAT WITH THE SAME KNIFE, AND THE KNIFE IS NOT THOROUGHLY WASHED BETWEEN USES, FOOD BORNE ILLNESS MAY BE CAUSED BY ______

Back 80

Cross contamination

Front 81

IF A KNIFE STARTS TO FALL:

Back 81

Get out of the way

Front 82

FOOD MAY BE SAFELY THAWED USING ANY OF THE FOLLOWING METHODS

Back 82

Thawing on the counter

Front 83

SYMPTOMS OF LISTERIOSIS

Back 83

Meningitis, septicemia, miscarriage

Front 84

SYMPTOMS OF BOTULISM

Back 84

Respiratory failure, dbl vision, paralysis

Front 85

SYMPTOMS OF E.COLI

Back 85

Colitis, hemolytic uremic syndrome

Front 86

SYMPTOMS OF SALMON

Back 86

Nausea, diarrhea, fever, fatigue

Front 87

CURDS

Back 87

Solid part of milk

Front 88

AGING

Back 88

Stored at a specific temperature to develop texture and flavor

Front 89

UHT PROCESSED MILK

Back 89

Ultra Heat Treated; Can be stored unrefrigerated for up to 3 months

Front 90

RIPENED CHEESE

Back 90

Process of further storage of cheese to develop flavor

Front 91

PASTEURIZATION

Back 91

When milk is heated to destroy bacteria

Front 92

CULTURED BUTTERMILK

Back 92

Has a thick, sour flavor as in yogurt

Front 93

LACTOSE INTOLERANCE

Back 93

A sensitivity to milk

Front 94

EVAPORATED MILK

Back 94

Sterilized, homogenized milk with some water removed

Front 95

MILK ALLERGY

Back 95

Immune adverse reaction to protein in cow's milk

Front 96

UNRIPENED CHEESE

Back 96

Ready for marketing as soon as whey is removed

Front 97

FORTIFIED

Back 97

When vitamins, such as A, D, & Calcium are added

Front 98

YOU CAN USUALLY SAVE SOME MONEY BY BUYING LARGER AMOUNTS OF DAIRY PRODUCTS

Back 98

True

Front 99

CONDENSED MILK HAS A SWEETENER ADDED AND IS USED IN BAKING

Back 99

True

Front 100

MILK IS BEST 5-7 DAYS AFTER OPENING

Back 100

True

Front 101

THE LESS FAT MILK HAS, THE LESS OVERALL CALORIES IT CONTAINS

Back 101

True

Front 102

NAME CONCENTRATED MILK PRODUCTS:

Back 102

2%, condensed, dried whole milk

Front 103

GETTING ADEQUATE CALCIUM HAS A POSITIVE EFFECT ON OUR _____

Back 103

Bones

Front 104

THE GRADING SYSTEM IS BASED ON THE ____ OF THE FINISHED MILK PRODUCT, AND THE CONDITIONS UNDER WHICH THE MILK WAS PRODUCED

Back 104

Bacterial Count

Front 105

MILK AND CHEESE ARE BOTH ____ PRODUCTS

Back 105

Dairy

Front 106

WHAT IS NEEDED, IN CONTROLLED AMOUNTS TO MAKE RIPENED CHEESE?

Back 106

Bacteria

Front 107

WHICH FACTOR(S) AFFECT THE COST OF MILK PRODUCTS?

Back 107

Form, fat content, size of the container

Front 108

WHAT ARE NOT ADDED TO NONDAIRY PRODUCTS TO GIVE THEM BODY AND APPEARANCE OF DAIRY PRODUCTS?

Back 108

Calcium

Front 109

WHAT IS THE MOST ECONOMICAL WAY TO BUY CHEESE?

Back 109

In larger pieces

Front 110

FOR BEST QUALITY, HOW SHOULD CHEESE BE STORE?

Back 110

Wrapped tightly

Front 111

CALCIUM

Back 111

A mineral that can be found in milk and milk products

Front 112

OSTEOPOROSIS

Back 112

A disease in which the bones get holes in them due to the deficiency of calcium