Foods I Vocats Review Key

Foods I Vocats Review Key

1) Food safety is a scientific discipline describingpreparation, handling, cooking, storage and serving of food in ways that prevent FB Illnesses.

Food sanitation is the hygienic measures (individuals, equipment and facilities) for ensuring food safety.

How one handles food and equipment can spreador preventfood borne illness.

2) High Risk Groups:

Infants

Children

Pregnant Women

Elderly

Low Immune

Chronic Diseases

3) 4 Common FB Illnesses

E. Coli (Ground Beef)

Campylobacter (Raw sewage, unpasteurized milk)

Norwalk/Noro virus (Seafood/Shellfish)

Salmonella (Chicken)

4) 4 key recommendations the USDA gives for food safety.

Clean

Separate

Chill

Cook

5) FIFO

First In, First Out/Rotate Stock

6) Temperature danger zone

41 to 135

7) Prevention technique

Knives: Wash knives separately

Burns: Turn handles of pans away from the edge of the range to avoid tipping.

Fires: Extinguish fires with a fire extinguisher or Baking Soda

Falls: Secure loose rugs

Poison: Keep all chemicals in their original container clearly labeled

Electrical: Replace frayed cords

Choking: Do not give children small round pieces of food

8) Define cross contamination:

The passing of bacteria, microorganisms, or other harmful substances improper cleaning of equipment, procedures, or products such as using the same cutting board for poultry and vegetables without proper cleaning and sanitation.

9) Define dove tailing:

To fit different tasks together to make good use of time.

10) Identify and describe parts of a recipe. (5 parts and optional)

Yield- number of servings

Ingredients

Steps/Instructions

Equipment/Pan size

Time & Temp-tells how to cook

Optional: Nutrient info

11) Identify the following types of equipment and describe what they do:

Measuring -
Cutting/mixing
Cooking

12) What are the abbreviations for the following measurements?

Ounce (oz.)
Tablespoon (2) (TBSP) (T)
teaspoon t-tsp
Fluid ounce (fl.oz.)
Cup (c)
Pound (lb) (#)
Gallon (gal.)
Pint (pt.)
Quart (qt)

13) What are the equivalents to the following measurements (name as many as possible):

1 tablespoon (3 t) (1/2 fl.oz)
¼ cup (4 TBSP) (2 fl.oz)
1 cup (16 TBSP) (8 fl.oz)
1 quart (4 cups) (2 pints) (32 fl.oz)
1 gallon (16 cups, 8 pints, 4 quarts) (128 fl.oz)
16 ounces ( 1 lb)

14) How do you measure fat or lard that is not premeasured? Stick method or dry measure cup

15) Why is flour sometimes sifted?Add air, remove lumps

16) How do you measure brown sugar?Pack with spoon

17) What do you use to measure milk? Liquid Measure Cup at eye level

18) What do you use to measure baking soda or baking powder?Measuring spoons

19) Describe the following terms:

Chop- small irregular pieces
Mince – cut very fine
Grate - shred
Peel- cut thin layer
Grease- rub fat
Dust – lightly sprinkle
Cube -1/2 inch square
Slice – large thin pieces
Drain- separate water from solid foods

20) A mechanical process that prevents cream from rising to the surface of milk.

Homogenization

21) Dairy products made from milk to which helpful bacteria have been added are ___cultured______dairy products.

22) A cooked paste of flour and fat used to thicken classic white sauce is called a roux. The ratio of flour to fat used in this is __equal__ part flour to __equal__ part fat.

23) What type of heat is best used when preparing recipes with milk and cheese products in them? Low & Slow

24) Which part of the egg contains the most nutrients? Egg Yolks

25) What food borne illness is associated with eggs? Salmonella

26) What are the main nutrients found in eggs (name at least three)? Protein, Vit B12, Vit A & D

•27) How are eggs and dairy foods alike? Both have protein, cholesterol, vitamin A & Must cook both at low temperatures and stir while cooking

•28) How are eggs and dairy foods different? Eggs are cheap, milk is expensive. Both animal products.

•29) Describe high quality quick breads,

•Biscuits/Pancakes/Muffins:

•Tender

•Light, Fluffy

• Light Brown

•Flaky

• Pleasing Flavor

Pancakes:

Tender

Lightly brown

No clumps

Fluffy and light

Muffins:

Tender

 Lightly Brown Top

 No Tunnels or Peaks

 Moist, Pleasing Flavor

30) Why is it important to preheat oven when making breads?

So that the rising process occurs properly and the products to not overcook.

31) What are leavening agents? Name four things that are leavening agents.

A leavening agent causes a product to rise.

Examples:

Baking powder
Baking soda
Yeast
Steam

32) What does “kneading the dough” mean?

Kneading means to push and fold over with your hands to smooth and elasticize dough.

33) What should you do if you use a dark pan when baking?

The temperature should be lowered 25 degrees because a dark pan absorbs more heat.

34) What are the functions of liquid, flour, eggs, fats, baking soda, baking powder, and sugar when baking?

Moisten dry ingredients (liquids- milk & water)

Gives structure(Flour)

Gives structure, flavor, richness (Butter)

Gives tenderness, flakiness, richness, flavor(fats-shortening, marg, oil, butter

Leavening agent(baking soda + acid)

Leavening agent(baking powder)

Gives flavor (sweetens), tenderness (sugar)

35) Name two other types of quick bread.

Biscuits, muffins, pancake

36) What type of leftovers could be used for casseroles or one-dish meals?

Meats and vegs

37) What are the starches roles in casseroles?

Thicken

38) What is the difference between ripened and unripened cheese? Ripe Cheese is aged with bacteria, mold, (Blue Cheese, Cheddar)

Unripe is highly perishable (cottage, ricotta)

39) You are measuring sour cream for a recipe. How do you measure it?

Use a dry measure cup and pack with rubber scraper

40) Name the four classifications of tableware.

Dinnerware

Flatware

Beverage ware

Holloware

41) Four most commonly used styles of meal service are:

Family style, Buffet, Plated, Russian/Continental fine dining

42) What are the most formal/least formal styles of meal service?

Least: Family

Most: Russian/ Continental, Plate, and sometimes buffets

43) Where and when are each style used?

Family: Homes for family meals

Buffet:Used in casual restaurants and at large gatherings, such as for a business, family or church events.

Plate: Restaurants.

Russian/Continental: Fine restaurants

44) What should you do with your napkin at mealtime? Put in lap

45) If there are three forks on your place setting, which one do you use first? Outside and work inward

46) Draw a formal place setting.

47) Name seven reasons why we eat food.

Comfort

Entertainment

Adventure

Family and social

Enjoyment

Wellness

Nutrition

48) Name the four categories of external influences on food choices. Give two examples of each.

Media: TV & Internet

Economic Influence: Price & Food availability

Environmental Influence: Climate issues & Land avalibility

Technological Influence: Food processing & Food preparation

49) Why should you eat a variety of foods?To promote good nutrition and maintain good health:

50) Name how each influence affects food choices.

Media “Big Mac” Looks good
Individual “I don’t like broc”
Environmental “Bad Year for Tomatoes”

d. Cultural “Muslims don’t eat pork”

e. Economic “Poor” “Rich”

f. Physiological“Gluten Free”

51) How much physical activity should each age group get?

a) Children: actively play several times a day

b) Teenagers: 60 min a day

c) Adults: 150 min a week

52) What are calories?The unit used to measure
the energy value of food

53) What are the five sections of My Plate?Proteins, Fruits, Vegetables, Dairy, Grains, Lipids

54) Why is physical activity important?Participate in regular physical activity and limit sedentary activities to help with weight management.

55) Name the six nutrients and their functions.

•A) Carbohydrates:MainSupplier of energy

•Provides fiber

•Help the body digest fats

•B) Proteins: Builds and repairs muscles and cell tissues

•Helps the body make important substances

•Regulates body processes

•Supplies energy

C) Minerals:

Calcium / Builds bones and teeth
Helps muscles and nerves work
Iron / Combines with protein to make hemoglobin. Helps cells use oxygen
Potassium / Helps nerves and muscles
Balances body water
Sodium / Helps nerves and muscle function
Iodine / Promotes normal functioning of the thyroid gland

D) Vitamins:

Fat-soluble vitamins ADEK

•dissolve in fats

•are stored in fatty tissues of the body

Water-soluble vitamins BC

•dissolve in water

•are not stored in the body

E) Fats:

•Supply energy

•Carry fat-soluble vitamins

•Insulate the body

•Protect organs

•Provide essential fatty acids

F) Water:

•Aids digestion and cell growth and maintenance

•Facilitates chemical reactions

•Lubricates joints and cells

•Regulates body temperature

56) Name the food sources for each nutrient.

A) Carbs:

•Sugars: honey, jam, molasses, candy, table sugar

•Fiber: fruits, vegetables, whole grains

•Starch: breads, cereals, pasta

B) Vitamins:

Vitamin A / Keeps skin and mucus membranes healthy
Prevents night blindness
Promotes growth / Butter, dark green and yellow fruits and vegetables, egg yolk, liver, whole and fortified milk
Vitamin D / Builds strong bones and teeth / Egg yolk; fortified butter, margarine, and milk; the sun
Vitamin E / Acts as an antioxidant to protect cell membranes / Eggs, liver, salad oils, whole grain cereals
Vitamin K / Helps blood clot / Cauliflower, egg yolk, organ meats
Vitamin C
(ascorbic acid) / Helps wounds heal
Helps fight infection
Helps promote healthy gums and tissues
Promote absorption of iron / Oranges, grapefruits, tangerines (citrus fruits), cantaloupe, broccoli, tomatoes and raw cabbage
B-Complex / Keeps nervous system healthy
Releases energy from food / Meats, whole grain breads and cereals, dried beans and peas

C) Minerals:

Milk, yogurt, cheese, broccoli, salmon, dark veggies, esp. leafy greens / Calcium
Liver, spinach, raisins and molasses / Iron
Potatoes, bananas, prune juice and tomato products / Potassium
Salt, soy sauce, processed foods and country ham / Sodium
Iodized salt and salt water fish / Iodine

D) Proteins:

Complete proteins:

•dairy products, eggs, fish, meat and poultry.

Incomplete proteins:

•beans, grains and nuts.

E) Fats:

•Saturated: dairy products, meats, lard, coconut and palm oils

•Unsaturated: fish, nuts, vegetable oils

F) Water:

•Liquids

•Food

•Breakdown of energy nutrients

57) What are the building blocks of proteins? Amino Acids

58) A blood disorder caused by a lack of iron and red blood cells is called ___anemia___

59) Bad cholesterol has an abbreviation called __LDL___.

60) When a protein has all essential amino acids it is a __complete_____ protein.

61) The unit used to measure the energy value of foods is called ___calorie______.

62) Starches, such as breads, rice, cereal, pasta, corn, and dry beans are examples ofComplex carbohydrates

63) An old man with high blood pressure linked with high salt intake may have. Hypertension

64) These types of lipids, commonly called fat, are called: Saturated “raises”, Polyunsaturated “Neutral” Monosaturated “Lowers”

65) Good cholesterol has an abbreviation called ____HDL__.

66) When a fatty acid contains all the hydrogen it can chemically hold, it is called __saturated____ fatty acids.

67) When carbohydrates are fully broken down chemically, this blood sugar is called ___glucose___.

68) A plant material that is eaten, but cannot be digested by human enzymes. Fiber

69) These have been known to help heart disease. Blueberries are a good source of a _antioxidants__.

70) These vitamins are absorbed and stored in the fatty tissue of the body. _Fat-Soluble-Vitamins___

71) Lowering the risk of heart disease, this fatty acid is found in fish oil.Omega 3

72) When a plant protein lacks one or more essential amino acids it becomes a ___Incomplete____ protein.

73) Is the chemical process that turns vegetable oil into solids?Hydrogenization

74) Not getting the right nutrients or an inadequate diet is calledMalnutrition

75) Sucrose, honey, molasses, and candy are examples of ___simple carbs_____.

76) A calcium deficiency disease is called _osteoporosis___.

77) These vitamins dissolve easily in water and are carried out of the body thru the urine. Water-Soluble-Vitamins

78) Vitamins and minerals taken in addition to foods: Supplements

79) Calcium, magnesium, and potassium are examples of what? Minerals

80) Is the study of how the body uses food?Nutritionist

81) Lack of water in the body causes __Dehydration___.

82) Fat-like substances in all body cells. Also found in liver and egg yolks. Cholesterol

83) Organic substances needed in small amounts for hormonal growth, maintenance, and cell reproduction. Found in vegetables and vitamins.

84) The chemical process that takes place in the cells after the body absorbs the nutrients is called _____metabolism____.

85) A sugar with a single unit chemical structure. monosacaride

86) A ___Nutrient___ is a life sustaining chemical compound in food.

87) This nutrient repairs the hair, nails, skin, and muscles and is needed for growth. Biotin

88) This nutrient becomes part of the bones, tissues, and body fluids. Examples are: iron, iodine, and zinc

Minerals

89) Another name for fats is what? Lipids

90) Is the most abundant mineral in the body? Water

91) What are the six life cycle stages discussed in class?

Pregnancy

Lactation

Infancy (0-12 months)

Toddler (1-3 years)

Preschool (3+ years)

School-aged

Teen-aged

Adults

Older Adults (50+ years)

92) What are nutritional needs for women who are breastfeeding? Needs moreCarbs, calories, water

93) What is a milestone for toddlers? Increase self-feeding

94) What vitamins should older adults (50+) make sure to include in their diet?

More vitamin B6, B12, and vitamin D and calcium.

95) What are the three eating disorders discussed in class?

Anorexia nervosa
Bulimianervosa
Binge eating

96) What are the chronic conditions discussed? What are characteristics of each?

High blood cholesterol
Causes
Eating fatty (saturated fats) foods
Eating high cholesterol foods
Lack of fiber in the diet
Symptoms
Elevated blood pressure
Elevated HDL levels
Foods to include
Low-fat or fat-free
Whole grains
Lean meats
Fish
Fresh fruits and vegetables
Foods to avoid
Partially hydrogenated oils
Processed snack foods
Highly marbled meats

Hypertension/high blood pressure
Causes
Eating foods with a high sodium content
Eating foods with a high fat content
Low consumption of foods containing calcium, potassium and magnesium.
Symptoms
Elevated heart rate
Shortness of breath with exertion
Foods to include
Low-sodium foods
Fresh fruits and vegetables
Whole grains
Foods to avoid
Highly processed snack foods
Low fiber content
High fat foods

Obesity
Causes
Eating high fat content and low-nutrient dense foods.
Eating oversized portions
Limited physical activity
Inherited genetic traits
Symptoms
Increased health problems
Elevated BMI rating
Foods to include
Smaller portions
Reduced-fat or fat free
Whole grains
Fish
Fresh fruits and vegetables
Foods that Impact
Highly processed snack foods
Low-fiber content
High-fat foods

Diabetes
Causes
Eating foods high in sugar
Excessive body weight
Low consumption of fiber
Symptoms
Excessive thirst
Fatigue
Foods to include
Low-sugar and sugar-free
Protein foods
Whole grains
Reduced-fat and fat-free
Foods to avoid
Foods that are high in sugar
Foods that are high in carbohydrates

Osteoporosis
Causes
Lack of calcium and exercise
Symptoms
Brittle bones or bones that break easily
Hormonal changes
Deficiency of vitamin D
Foods to include
Calcium and vitamin-rich foods
Foods high in phosphorous
Dark green leafy vegetables
Foods to avoid
Caffeine
Soft drinks
Alcohol
Tobacco products

Anorexia nervosa
Causes
An unrealistic body image
Peer pressure to be thin
Symptoms
Eating rituals
Extensive exercise
Obsession with dieting

Bulimianervosa
Causes
Guilt associated by over eating
The need to control weight by any means.
Symptoms
Tooth decay
Blistered hands
Ruptured esophagus

Binge eating
Causes
Feeling depressed
Guilt
Symptoms
Consuming 3000 to 5000 calories and day
Excessive weight gain

97) Why can’t a vegan have cheese on their salad? Does not eat dairy products!

98) Do dairy products provide enough nutrients for a lacto-vegetarian diet?Yes

99) What are characteristics of a vegetarian diet?

Eat only food from plant sources

100) explain the causes of obesity in today’s society.

Eating high fat content and low-nutrient dense foods.
Eating oversized portions
Limited physical activity
Inherited genetic traits

101) why do foods such as marbled meats and snack foods elevate blood cholesterol levels?

Eating fatty (saturated fats) foods

Eating high cholesterol foods

Lack of fiber in the diet

102) what are the four factors that affect food selections?

Physiological factors
Psychological factors
Cultural factors
Situational factors

•Family Income

•Shopping Skills of the Meal Manager

•Time that is available for Food Preparation

•Family Food Preferences

103) Give an advantage and disadvantage of the eight types of stores.

Convenience

Limited selection

Open 24 hours

Usually more expensive

Electronic ordering/pick up

Order online/someone shops for you

You pick it up and pay for order

Usually more expensive

Farmer’s market

 Advantage:Food sold directly from grower

Disadvantage: Seasonal

Food cooperatives

Advantage: Group of consumers own and operate stores

Disadvantage: Price/Selection

Home grown

Not really a store, but YOU grow or raise some of your own food