Foods I VoCATS Review

Questions are in order from 1.01- 6.03

  1. What is the difference between food sanitation and food safety?

Food sanitation is cleanliness of food and equipment, food safety is how food was handled

  1. Name people who have higher risk of becoming sick from contaminated foods. (4) elderly, pregnant women, small children, weakened immune syndrome
  2. Name the most common foodborne illnesses and give an example of their sources. (4)

Campylobacter – any raw meat

e-coli – ground meat

Norwalk- shellfish, raw veggies, feces / raw sewage, contaminated water

Salmonella – chicken

Hepatitis A – seafood / salads

Botulism – canned food

  1. Name four key recommendations the USDA gives for food safety.

Clean, separate, cook, chill

  1. What does FIFO mean? First in, first out
  2. The temperature danger zone is:41 - 135
  3. Give one prevention technique for each hazard:

Foods I VoCATS Review

  1. Cuts Burns
  2. Electrical issues
  3. Chemical poisoning
  4. Falls
  5. Choking
  6. Other

Foods I VoCATS Review

  1. Define cross contamination. Contamination of one food from contact with another food or unclean surface
  2. Define dove tailing. Doing 2 or more things at once
  3. Identify and describe parts of a recipe. (5 parts and optional)

Title, ingredients, directions, cooking temp, yield – optional – nutritional data

  1. Identify the following types of equipment and describe what they do:
  2. Measuring – spoons, cups, scales – used to measure
  3. Cutting/mixing– knives, mixer, pastry blender – used to mix ingredients
  4. Cooking – stove , grill….used to prep food
  5. What are the abbreviations for the following measurements:

Foods I VoCATS Review

  1. Ounce oz
  2. Tablespoon (2) Tbsp, T
  3. Fluid ouncefl.oz.
  4. Cupc
  5. Pound lb
  6. Gallon gal
  7. Pint pt
  8. Quart qt

Foods I VoCATS Review

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

Foods I VoCATS Review

  1. 1 tablespoon - 3tsp, 1/16 cup
  2. ¼ cup – 4 Tbsp.
  3. 1 cup – 16 Tbsp
  4. 1 quart 2 pt, 4 cups
  5. 1 gallon 4 qts, 8 pts, 16 c.
  6. 16 ounces 1 lb., 2 cups

Foods I VoCATS Review

  1. How do you measure fat or lard that is not premeasured?Dry measuring cup and pack it down to remove air bubbles
  2. Why is flour sometimes sifted? To add air – lighter texture of baked product
  3. How do you measure brown sugar? – pack down in dry measuring cup
  4. What do you use to measure milk? Liquid measuring cup, squat to be eye level
  5. What do you use to measure baking soda or baking powder?Measuring spoon
  6. Describe the following terms:

Foods I VoCATS Review

  1. Chop –cut into irregular pieces
  2. Mince –cut in smallest possible pieces
  3. Grate – make small particles while rubbing on grater
  4. Peel – remove outer layer of a fruit / veggie
  5. Grease – add oil or grease to prevent sticking
  6. Dust – lightly sprinkle
  7. Cube –cut into small cubes
  8. Slice – cut lg pieces of meat
  9. Drain – pour off grease

Foods I VoCATS Review

  1. A mechanical process that prevents cream from rising to the surface of milk.homogenized
  2. Dairy products made from milk to which helpful bacteria have been added are ___cultured______dairy products.
  3. 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 _____1___ part flour to _____1___ part fat.
  4. What type of heat is best used when preparing recipes with milk and cheese products in them? low
  5. Which part of the egg contains the most nutrients? yolk
  6. What foodborne illness is associated with eggs? salmonella
  7. What are the main nutrients found in eggs (name at least three)?Choline, luten, vitamin A
  8. How are eggs and dairy foods alike (name at least two)?Cook low heat, refrigerated
  9. How are eggs and dairy foods different (name at least two) dairy food provides calcium, eggs are binders
  10. Describe high quality quick breads. Smooth semi-rounded top
  11. Why is it important to preheat oven when making breads? Chemical reaction with leaveners and heat cause bread to rise
  12. What are leavening agents? Products that cause baked goods to riseName four things that are leavening agents. Cream of tartar, baking powder, steam, yeast
  13. What does “kneading the dough” mean? Work dough with hands
  14. What should you do if you use a dark pan when baking?
  15. What are the functions of liquid, flour, eggs, fats, baking soda, baking powder, and sugar when baking? Liquid – moisten ingredients, flour – gives structure, eggs – color, flavor, bonding, fats – flavor, baking soda – the base in the chemical reaction with baking powder – leavener, sugar-sweetener and can stabilize egg whites
  16. Name two other types of quick bread. Muffins, pancakes, pancakes
  17. What type of leftovers could be used for casseroles or one-dish meals?Meat, vegetables, rice or pasta
  18. What are the starches roles in casseroles? carbohydrates
  19. What is the difference between ripened and unripened cheese. Unripened – coagulate milk protein with acid- soft cheese like cream cheese; ripened- milk protein with enzymes – and add mold – Colby, swiss, blue cheese
  20. You are measuring sour cream for a recipe. How do you measure it?Dry measuring cup
  21. Name the four classifications of tableware.Flatware, beverageware, dinnerware, holloware
  22. Four most commonly used styles of meal service are: buffet, plate, family style, Russian or continental
  23. What are the most formal/least formal styles of meal service?formal- Russian, least formal-buffet
  24. Where and when are each style used?

Buffet – church functionPlate - Applebees

Family – home dinnerRussian – Ruth Chris’ Steakhouse

  1. What should you do with your napkin at mealtime? Folded in lap
  2. If there are three forks on your place setting, which one do you use first? outside
  3. Draw a formal place setting.
  4. Name seven reasons why we eat food. Nutrition, wellness, enjoyment, family/social, enjoyment, comfort, entertainment
  5. Name the four categories of external influences on food choices. Give two examples of each. Media, economic, technological, environmental
  6. Why should you eat a variety of foods? Well balanced meal - nutrients
  7. Name how each influence affects food choices.

Foods I VoCATS Review

  1. Media - tv, ads – visual influence
  2. Individual – likes and dislikes
  3. Environmental -weather
  4. Cultural – muslim – no pork
  5. Economic $ effects purchase
  6. Physiological- eat food to grow muscle

Foods I VoCATS Review

  1. How much physical activity should each age group get?

Foods I VoCATS Review

  1. Children Reg. activity, limit sedentary activities
  2. Teenagers
  3. Adults

Foods I VoCATS Review

  1. What are calories?Unit used to measure energy value of food
  2. What are the five sections of MyPlate?Fruits, vegetables, grains, dairy, milk
  3. Why is physical activity important? Heart healthy – maintain healthy weight
  4. Name the six nutrients and their functions. Water, carbs, fat, protein, vitamins, minerals
  5. Name the food sources for each nutrient. Water – lettuce, carbohydrate – pasta, fat – cooking oil, protein – neat, vitamins – dark green- veggies, minerals- yogurt
  6. What are the building blocks of proteins? Amino acids
  7. A blood disorder caused by a lack of iron and red blood cells is called _anemia_____
  8. Bad cholesterol has an abbreviation calledLDL.
  9. When a protein has all essential amino acids it is a ___complete______protein.
  10. The unit used to measure the energy value of foods is called _calorie___.
  11. Starches, such as breads, rice, cereal, pasta, corn, and dry beans are examples of complex carbohydrates.
  12. An old man with high blood pressure linked with high salt intake may havehypertension.
  13. These types of lipids, commonly called fat, are called __triglycerides
  14. Good cholesterol has an abbreviation called __HDL__.
  15. When a fatty acid contains all the hydrogen it can chemically hold, it is called ___Saturated___ fatty acids.
  16. When carbohydrates are fully broken down chemically, this blood sugar is called ___glucose___.
  17. A plant material that is eaten, but can not be digested by human enzymes are fiber
  18. These have been known to help heart disease. Blueberries are a good source ofan _antioxidant___.
  19. These vitamins are absorbed and stored in the fatty tissue of the body. __fat soluble
  20. Lowering the risk of heart disease, this fatty acid is found in fish oil. omega 3
  21. When a plant protein lacks one or more essential amino acids it becomes an ______protein.
  22. Is the chemical process that turns vegetable oil into solids.hydrogenation
  23. Not getting the right nutrients or an inadequate diet is called __malnutrition____.
  24. Sucrose, honey, molasses, and candy are examples of __simple carbohydrates
  25. A calcium deficiency disease is called __osteoporosis____.
  26. These vitamins dissolve easily in water and are carried out of the body thru the urine. Water soluble
  27. Vitamins and minerals taken in addition to foods dietary supplements
  28. Calcium, magnesium, and potassium are examples of what? Major minerals
  29. Is the study of how the body uses food. nutrition
  30. Lack of water in the body causes ___dehydration_____.
  31. Fat-like substances in all body cells. Also found in liver and egg yolks. cholesterol
  32. Organic substances needed in small amounts for hormonal growth, maintenance, and cell reproduction. Found in vegetables and vitamins. vitamins
  33. The chemical process that takes place in the cells after the body absorbs the nutrients is called ____metabolism_____.
  34. A sugar with a single unit chemical structure. Monosaccharide
  35. A ______is a life sustaining chemical compound in food. nutrient
  36. This nutrient repairs the hair, nails, skin, and muscles and is needed for growth. protein
  37. This nutrient becomes part of the bones, tissues, and body fluids. Examples are: iron, iodine, and zinc minerals
  38. Another name for fats is what? lipids
  39. Is the most abundant mineral in the body. calcium
  40. What are the six life cycle stages discussed in class? Infants, toddlers, school age, teens adults, seniors
  41. What are nutritional needs for women who are breastfeeding?Folic acid, iron, vitamin C
  42. What is a milestone for toddlers? feeding
  43. What vitamins should older adults (50+) make sure to include in their diet? Consume extra Vitamin D
  44. What are the three eating disorders discussed in class? Bulimia, anorexia, binge eating
  45. What are the chronic conditions discussed? High Blood Cholesterol – (high blood pressure) Hypertension – high blood pressure / shortness of breath, Health problems , high BMI, Type II Diabetes – fatigue, thirst, Osteoporosis – brittle bones, Anorexia – eating patterns – rituals, Bulimia-tooth decay, blistered hands, Binge eating-eat 3,000 – 5,000 calories at one sitting
  46. Why can’t a vegan have cheese on their salad? – cheese comes from an animal
  47. Do dairy products provide enough nutrients for a lacto-vegetarian diet? no
  48. What are characteristics of a vegetarian diet?Do not eat meat
  49. Explain the causes of obesity in today’s society. Lack of exercise
  50. Why do foods such as marbled meats and snack foods elevate blood cholesterol levels? fat
  51. What are the four factors that affect food selections? Economic, physiological, psychological, culture
  52. Give an advantage and disadvantage of the eight types of stores.

Foods I VoCATS Review

  1. Convenience –open 24 hrs. limited selection, $$$
  2. Electronic ordering/pick up- order online, pick it up, $$$
  3. Farmer’s market – food sold from grower,
  4. Food cooperatives- people own and operate store
  5. Home grown – you grow
  6. Specialty stores – sale limited selection ex. Hair store
  7. Supermarket/supercenter- carry a variety of food items
  8. Warehouse stores

-Buy in bulk

Foods I VoCATS Review

  1. Name the type of stores:
  2. Large-scale shopping – warehouse (Sams Club)
  3. Huge stores that combine a supermarket with other types of shops, such as a pharmacy, hair salon, or vision centersupercenter – Wal-Mart
  4. “No-frills” approach to shopping. Prices are lower because the store spends less on labor, decoration, and customer service –farmers market
  5. Stores that carry only natural foods that have been minimally processed and contain no artificial ingredients or added color- specialty
  6. Require an annual membership fee. Members can buy for low prices but only in extra-large quantities. warehouse
  7. May be as large as supermarkets, but owned by individuals, so prices may be higher than chain stores. Food cooperatives
  8. These small, independent stores limit their stock to s specific type of food. They are noted for high-quality, fresh food and unusual items. specialty
  9. A food distribution business mutually owned and operated by its members. Food cooperative
  10. These include service station food marts and drugstores. They are quick and easy to use. convenience
  11. Where is the best place to store each food item, and what happens if you improperly store it?

Foods I VoCATS Review

  1. Dry ingredients –cool dry place
  2. Fresh perishable - ingredients- fridge
  3. Root vegetables –cool, dry place away from light
  4. Dried/boxed foods –cool dry place
  5. Frozen foods - freezer
  6. Canned foods – pantry cool dry place
  7. Fresh meats – fridge or freezer
  8. Dairy products fridge or freezer

Foods I VoCATS Review

  1. What information is found on a food label? Nutrition information (calories, fats, etc)
  2. What factors should one think about when planning meals? Time, money
  3. Define the following:

Foods I VoCATS Review

  1. Blends – 2 or more herbs, spices or seasonings mixed together
  2. Herbs –a plant used to add flavor to a dish
  3. Season – something added to a dish to add flavor (salt, pepper, etc)
  4. Spice – aromatic vegetable product added to food for flavor