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Foods and Nutrition
studying for the semester exam!
Question | Answer |
---|---|
What is the importance of wise food choices? | They determine the quality and the length of life along with emotional, physical, and social wellness. |
What is the definition of nutrition? | The study of nutrients and how they are used by the body. |
What is the definition of dehydration? | The lack of adequate water in the body. |
What are the two major types of food poisoning? | E-coli - from raw or rare ground beef, and salmonella - raw/ undercooked foods, poultry, and raw eggs. |
How do you safely thaw food? | Frozen food thaws in the fridge. Foods can also be thawed in the microwave. |
What should refrigerator and cooking temperatures be in order to kill and slow bacteria growth? | Refridge temp where bacteria slowed = 32-40 degrees. Bacteria is destroyed in high cooking temperatures of 160-212 degrees. In the freezer there is no bacteria growth - the freezer is 0 - 32 degrees. |
What are some food storage principles? | Buy what you need, use older food first, whole-grain foods should be refrigerated, potatoes and onions should be kept in a cool dry place, use shallow, not deep, containers. |
How do you use marinades safely? | Discard them after using on meat. |
How long can cooked foods remain at room temp? | Less than 2 hours |
1 t = __ t 1 stick of butter = __ T ___ oz = 1 cup ___ T = 1 cup | 1 t = 3 t 1 stick of butter = 8 T 8 oz = 1 cup 16 T = 1 cup |
What is sauteing? | Browning or cooking foods in a skillet with a small amount of fat. |
What is braising? | Combining browning food (frying) with a long period of simmering to tenderize food. Usually for less tender cuts of meat. |
What is simmering? | When bubbles in the liquid rise gently and just begin to break the surface. |
What is broiling? | Cooking food under direct heat. |
How should you lower the oven temperature for glass and dark metal pans? | For glass, lower the oven temperature 25 degrees. For dark metal, 10 degrees. |
What do dark pans do to food? | Brown and bake food more quickly. |
What makes microwaving a more healthy way to cook? | Quicker, uses less water, and saves nutrients. |
What are the three types of cookies? | BAR (brownies), DROP (chocolate chip) and MOLDED (peanut butter). |
What foods cook the best in the microwave? | Foods with high moisture. |
Where should one position foods in the microwave? | Around the perimeter of the carousel. |
What foods create hot spots? | Fat, sugar, and salt |
What is the importance of covering food in the microwave? | Holds in steam and helps keep microwave clean. |
What is the difference between quick breads and yeast breads? | The leavening agent for quick breads is baking powder while the leavening agent for yeast bread is yeast. |
What are the parts of the egg and the nutrients in both? | The yolk = fat and cholesterol. The white = fat free. |
What is the technique for making a pie crust? | Roll it 1/8'' thick and 2 inches bigger than the pie pan itself. |
What is a meringue? | Egg white with no yolk prepared at room temperature. |
What is homogenization? | A process used to keep fat and liquid in milk from separating. |
What is pasteurization? | Heat treatment to kill bacteria. |
What are the types of milk and how much fat are in each? | Whole = 8gm. 2% = 5 gm. 1% = 2.5 gm. Skim = a trace. |
What is the difference between sweetened and condensed milk? | Sweetened milk is used for desserts while evaporated has no sugar. |
What are the three main types of fat and what are some sources of both? | Poly-saturated fat and mono-saturated. Saturated - bad! High in fat. Meats and dairy. Raises LDL. Poly - good! Soybean oil, corn oil. Lowers LDL. Mono - best! Olive oil, canola oil, raises HDL and lowers LDL. |
What is the total amt of cholesterol one should have? | Under 200gm |
What is the total amt of LDL cholesterol one should have? | Under 130gm |
What is the total amt of HDL cholesterol one should have? | 60 or higher gm |
Why are trans fatty acids the most unhealthy fat and what process produces them? | They are produced through hydrogenation. They raise LDL and lower HDL. |
What is atherosclerosis? | The hardening of arteries blocked by plaque. Can cause a heart attack or stroke. |
What is osteoporosis? | The thinning of bones. |
What mineral is needed to produce red blood cells? | Iron |
What is the main function of carbs? | Provide energy. |
What are some sources of complex carbs? | Whole grains, beans, pastas, potatoes. |
What are some advantages to eating soy? | It is a good source of protein and is low in bad fats. |
How does one ripen bananas? | Brown paper bag em' at room temp. |
How does one cook vegetables and lose the lowest amt of nutrients possible? | Cook them quickly, use little water and larger pieces. |
What is enzymatic browning and how is it prevented? | It is when cut fruits and vegetables turn brown with exposure to air. Dip in absorbic acid. (lemon juice or sugar water) |
How does one prepare pasta? | In a large amt of boiling water. |
What does al dente mean? | Firm to bite. |
Give some examples of legumes. | Soy beans, kidney beans, northern beans, lentils. |
What are the parts of the grain? | Bran, endosperm, and germ. Bran provides the fiber. |
What are some cooking methods for less tender cuts of meat? | Use moisture, braise, simmer and stew |
What are the three grades of meat and what are some differences between them? | Select = leanest, cheapest, not as tender. Choice = most common. Prime = most expensive, fattest, most tender. |
What are cured meats and why should we eat them in moderation? | They are meats that have been chemically processed. They are high in salt, fat, and nitrates and have been linked to cancer. |
Poultry - dark meat vs. light meat. How does the fat compare? | Dark meat = more fat. |
What are the kinds of meat and which animals do they come from? | Beef, veal, pork, lamb. Cow, calf, pig, sheep. |
How are grilling and PHAs related and how can one avoid overcooking? | Turn meat often to prevent charring. PHAs come from smoke and charring - they are related to cancer. Put sauce on the meat in the last 15 minutes of cooking so it doesn't burn. |
What are the four fat-soluble vitamins and what are some examples of each? | A, D, E, K. A = Deep yellow fruits and veggies. D = milk. E = vegetable oils, wheat germ, whole-grain cereal, green leafy vegetables. K = Green leafy vegetables, cabbage, cauliflower. |
What are the water soluble vitamins? | Vitamin B, C. Your body cannot store these and you must eat them everyday. |
What are the three major minerals? | Calcium, phosphorus, magnesium |
What are the three electrolytes? | Potassium, sodium, chloride |
What are the trace minerals? | Iron, copper, zinc, iodine, selenium |
What are the two types of protein? | Complete and incomplete. Animal sources and soy beans are complete, plant sources are incomplete. |
What is the breakdown of carbs? | Simple and Complex. Simple are natural and refined sugars. Complex are starches. |
What is glycemic value? | How quickly a single food is digested and enters your blood stream in the form of glucose. |
What are the purposes of a casserole's ingredients? | Binder = holds casserole together (eggs, cheese), Filler = extends casserole (rice, pasta) |
How does stewing meat in a pressure cooker get it done faster? | Cooks under pressure = higher temp, faster. |
How do dark green salads compare to lighter green ones? | Darker greens are much higher in nutrients. |
What are some characteristics of a molded salad? | Uses gelatin, is refrigerated, holds shape. |
What is a diuretic? | Something that causes the body to lose fluid - EX. caffeine and alcohol |
Do plant foods have cholesterol? Do plant foods have bad fats? | No. Yes - tropical oils are saturated. |