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Foods 2 Final
Review for Foods 2 Final
| Question | Answer |
|---|---|
| Minerals are Inorganic substances that become part of the bones, tissues, and body fluids. | True |
| A fat like substance found in every cell in the body | Cholesterol |
| Basal metabolism is the amount of energy the human body needs just to stay alive and carry on vital life processes | True |
| The study of how the body uses food is nutrition | True |
| An indigestible material in plant foods that provides bulk in the diet | Fiber |
| A unit used in nutrition to measure the energy value of food | Calorie |
| Incomplete protein contains all nine essential amino acids in adequate amounts | False |
| The body's chief source of energy | Carbohydrate |
| An overweight person may be malnourished | True |
| \The foods a teenage girl eats today may affect her pregnancy in later years | True |
| The process that pushes food through the digestive tract | Peristalis |
| Cholesterol occurs only in foods of plant origin | False |
| Your body's water intake comes from the liquids you drink, the foods you eat | True |
| Fats are an important energy sources | True |
| Emotions can increase or inhibit gastric movement that pushes food through the digestive tract. | True |
| The amount of food a person eats is not as important as the right variety of foods. | True |
| If a diet does not supply enough fats and carbohydrates, the body will use proteins for energy before using them to support growth and maintenance | True |
| Over half of the iron in the human body is found in the ________ | blood |
| milk and milk products are the best dietary sources of calcium | True |
| If a person is suffering from a severe case of diarrhea, the person is involved in active sports, the person lives in a hot climate they may need to increase their fluid intake | True |
| Proteins are provided by dried beans, peas, and nuts, meat, fish, and poultry, milk and eggs | True |
| Making physical activity a regular part of each day is more important than the types of activities a person chooses to do | True |
| Proteins are made up of small units called __________________ | amino acids |
| Pregnant and lactating women should never take any medications except under a doctors advice | True |
| The digestive process begins in the _____________ | mouth |
| Studies show that children who eat breakfast are more likely to do better in school than children who skip breakfast | True |
| Drinking liquids is a recommended treatment for many everyday health problems | True |
| Growth is faster between the ages of two and six than during infancy | False |
| Teenage boys often have more nutritional deficiencies than teenage girls | False |
| Fat tissue weighs more than muscle and bone tissue | False |
| Diet during pregnancy affects both the mother and the fetus | True |
| Poor nutrition in any stage of a person's life cycle can create health problems and shorten the life span | True |
| Vomiting, excessive exercise, and depression are all symptoms of eating disorders | True |
| The first solid foods to be introduced into the diet of most babies are ______________ | cereals |
| Some drugs can affect the way the body uses nutrients from foods | True |
| Diabetes mellitus is a body's lack of or inability to use _______________ | insulin |
| When planning a weight management plan, keep in mind that 1 pound (.45 kg) of fat is equal to about ____________ | 3.500 calories |
| About which of the following nutrients do athletes need to be most concerned | Water |
| Place the bird breast side up in a shallow pan, season the cavity, and place the pan in a 325 degree oven | roasting |
| Place the poultry pieces on a pan, brush them lightly with melted butter, and place the pan 4 to 5 inches from the heat source. | Broiling |
| Put the bird in a big kettle and cover it completely with water Then cover the kettle and simmer until poultry is tender | stewing |
| Add a small amount of water to a skillet containing browned poultry pieces. Then cover the skillet tightly and cook over low heat until poultry is tender. | braising |
| Cut the bird into pieces, coat the pieces with breading or batter, and brown them in 1/2 inch of hot fat. | frying |
| Dark meat is slightly higher in fat than light meat | True |
| Cooking bags use steam to shorten cooking time when roasting poultry. | True |
| Cooked poultry with dark-colored bones should not be eaten. | False |
| Large birds should be trussed before roasting to prevent the wings and legs from overbrowning, make the birds easier to handle, and make the bird more attractive to serve | True |
| Chicken and turkey can be flavored and processed to resemble hot dogs, ham, and other luncheon meats | True |
| The fat content of poultry can be reduced by removing the skin | True |
| Boning chicken at home can save money over buying boned chicken pieces | True |
| A pink color in cooked poultry indicates ____________ | a harmless chemical reaction has taken place |
| Covering a bird completely with water and cooking it in a big kettle is called ________________________ | Stewing |
| For which method of cooking might poultry pieces be dipped in a batter? | Frying |
| Grain products should be stored tightly covered. | True |
| As a general rule, use three times as much water as rice when preparing white rice. | False |
| Rice may be cooked in a double boiler, over direct heat or in the oven | True |
| Flour-thickened mixtures are translucent. | False |
| The largest part of grain is the ________. | Endosperm |
| Cereal products that have had nutrients added to them during processing are called______________. | enriched cereal products |
| Presweetened cereals and cereals with added ingredients cost more than plain cereals. | True |
| A connective tissue in protein that can be softened by cooking | Collagen |
| All-purpose flour to which leavening agents and salt have been added _________ | Self Rising flour |
| Large cut of meat shipped to the retail grocery store | Wholesale cut |
| Fat, water, and other volatile substances retained in pan drippings when meat is cooked | Cooking losses |
| The meat of swine | Pork |
| Edible parts of animals other than muscle | variety meats |
| Meat of cattle over 12 months of age | beef |
| The meat of cattle less than three months of age | veal |
| The meat of sheep less than one year old | lamb |
| Small cut of meat sold to consumers in retail stores | Retail cuts |
| Experts recommend that people stop eating red meat in order to eliminate saturated fat from their diets | False |
| A connective tissue in protein that cannot be softened by cooking | Elastin |
| Quality meats will have coarse, yellow fat | False |
| All meat and meat products shipped across state lines must be federally inspected | True |
| Ground meats and variety meats can be stored in a refrigerator two to three days longer than other meats | False |
| Boneless meat will serve more people per pound than meat with bones | True |
| Large cuts and meat with a high fat content will brown naturally in a microwave oven | False |
| Muscles that are exercised the least are the most tender | True |
| The top quality grade of beef found in supermarkets is usually | Choice |
| Marbling refers to the flecks of fat seen throughout the lean portion of meat | True |
| Roasting is done | in a slow oven |
| Marbling, bone shape, and the location of the animal that the meat comes from are clues to meat tenderness | True |
| If a loaf of yeast bread has large, overexpanded cells, the dough was allowed to rise too long. | True |
| In yeast dough, most of the gluten is developed by kneading. | True |
| Which ingredient used in baked products functions primarily as a tenderizing agent? | fat |
| Cake flour forms gluten that is strong enough to support the structure of yeast breads and quick breads. | False |
| Serves as a tenderizing agent | fat |
| The sudden dramatic rise of a yeast dough that takes place during the first few minutes of baking is called both lightening and oven spring | True |
| Eggs and fats are considered as part of the liquid ingredients in baked products. | True |
| Regulates the action of yeast. | salt |
| Helps crusts brown. | Sugar |
| Gives structure to baked goods. | flours |
| Produce gases that make baked products rise. | leavening agents |
| Hydrate the protein and starch in flour. | liquids |
| Add color and flavor and contribute to structure. | eggs |
| Mayonnaise is a temporary emulsion because it is not cooked | false |
| Leftovers make good casserole ingredients because all of the meat, poultry, and fish used in casseroles should be precooked | True |
| To be rich and flavorful, stocks must be cooked quickly | False |
| Salad greens should be cut to prevent bruising | false |
| The main part of a salad is called the body | true |
| corn chowder is not a stock based soup | True |
| Most casseroles are a combination of a protein food, a vegetable, a starch, and a sauce | True |
| Dried herbs should be used in cooking unless a recipe specifies otherwise | True |
| ground beef, carrots, rice, and condensed soup can be used in casseroles | True |
| Fresh Pineapple cannot be used in a gelatin salad | True |
| Cake flour has more gluten than bread flour | False |
| Shortened cakes are leavened with baking soda or baking powder | True |
| Cakes should be baked in a preheated oven | True |
| Cake pans for unshortened cakes should be greased and floured | False |
| Room temperature egg whites will beat to more volume than refrigerated eggs | True |
| Salt is used in cakes as a leavening | False |
| The eggs in cakes can be used as leavening as well as flavor | True |
| Custard pies are 1 crust pies | True |
| Pastry can be used to make appetizers. | True |
| Flour gives cakes structure | True |
| Lard is NOT used in cakes | True |
| shortened and unshortened cakes are the 2 classifications for cakes | True |
| Oil-based pastry is tender and flaky | False |
| Pastry should be handled as little as possible to prevent it from becoming tough due to overdeveloped gluten | True |
| Which of the following is not a basic ingredient used in pastry | sugar |
| Which type of pie is usually a two-crust pie | fruit pie |
| Pumpkin pie is considered a custard pie | True |
| All pies are baked before the filling is added | False |
| Chiffon pie filling uses gelatin | True |
Created by:
Lhoover