SFL 110 Food Midterm

-Flour

Usually sifted to eliminate packing which can cause discrepancies in measurement. Sift flour first and then lightly spoon it into measuring cup.

How are vegetables classified.

Veggies are classified by what part of the plant they come from: Roots (carrots, beets, radishes, turnips), Tuber (potato), Bulbs (onion, garlic), Stems (celery, asparagus), Leaves (cabbage, lettuce, spinach), Flowers (broccoli, cauliflower), Seeds (corn, peas), Fruit (peppers, tomatoes, squash)

What is homogenization?

breaking the fat into small particles so it stays mixed in and doesn't separate

How do you select quality Fruits and Vegetables?

bright and lively color, crispness, mature fruit

-Sweetened Condensed

contains high percentage of sucrose and/or glucose (44%) to help retard bacterial growth. Can be stored very satisfactorily at room temperature for as much as one year or more if the can is not opened

Equipment- Turner

Used to turn pancakes. Can also be called a spatula

-Fruits

1 1/2 - 2 cups. Serving: 1 cup raw or cooked fruit, 1 small/medium piece of fruit, 1/2 cup dry fruit, 1 cup 100% fruit juice. Eat a variety of fruits, limit juices

Leftovers

165 F

-Dairy

2 cups ages 9 and up. Serving: 1 1/2 oz natural or 2 oz processed cheese, 1 cup milk, yogurt, fortified soy beverage. Tip: go low fat or fat free, if you can't consume milk, choose other calcium sources

-Vegetables

2-3 cups. Serving: 1 cup raw or cooked, 2 cups leafy salad greens, 1 cup 100% vegetable juice. Eat a variety of colors, don't forget dry beans.

-Protein

2-7 ounces. Serving: 1 oz lean meat, poultry or fish, 1/4 cup cooked beans, 1/2 oz nuts or seeds, 1 egg or 1 T peanut butter. Tips: choose low fat or lean meats, bake, broil, or grill. Adults should have 8 oz fish/week

Equivalents

3 tsp. = 1 tbsp. 4 tbsp. = ¼ cup. 4 cups = 1 quart. 8 oz. = 1 cup. ½ cup = 1 cube margarine. How do you half an egg? Crack it, beat it and then measure half of it (typically 1 ½-2TBSP)

Food groups represented on MyPlate- Grains

3-8 ounces daily. Major nutrient: carbohydrates, fiber. Serving: 1 oz = 1 slice of bread, 1 cup dry cereal, 1/2 cup pasta. Half of all grains should be whole grains

Refrigerator

34-40 F

Danger zone

40-140 F

At what temperature should you store meats?

40F

What is a complete protein? Give an example.

A complete protein contains adequate proportions of all essential amino acids the body needs. (ex: fish, meat, poultry & plant sources: soy, quinoa)

What is an incomplete protein? Give an example.

A incomplete protein lacks one or more of the essential amino acids OR doesn't have the correct proportions of essential amino acids, protein combining is needed to get all the protein needed (ex: nuts, seeds, grains, beans)

What is an advantage and disadvantage to grocery shopping at a big box store? (walmart, target, etc)

Advantages: bulk shopping power, varied products, convenient locations, shop online. Disadvantages: time consuming to shop in the store, fewer selections of meat, produce, limited customer service

What is an advantage and disadvantage to grocery shopping at a warehouse club? (Costco, Sam's club)

Advantages: customer buys bulk, range of services (tires, large appliances, clothes, food), convenient location, shop online. Disadvantages: membership required, limited store brands, big quantities, often can't pay with credit card

What is an advantage and disadvantage to grocery shopping at a grocery store? (Smith's & Macey's)

Advantages: quick in and out, store brands, rewards cards, weekly ads, customer service (help to car). Disadvantages: higher prices sometimes

-Shortening

Available in bars equivalent to ½ c or 8 Tbsp, but can also be measured by pressing firmly into graduated measuring cup and then leveling.

Give a guideline for cooking with dairy products.

Avoid high temperature, keep the heating period as short as possible

Dry Heat Cooking Methods

BBQ, roast, pan fry, pan broil, deep fat fry (Grilling is a variation of Broiling) (The outside Temperature will affect a smoker)

Moist Heat Cooking Methods

Braising, stewing, steaming, poaching

Source of the Dietary guidelines.

Choose MyPlate

Why is cleanliness important in Food Preparation?

Clean food can only be prepared in a clean kitchen. Helps to prevent transport of microorganisms.

What are the sensory aspects of meal planning? What gives you variety on your plate?

Color, texture, size & shape, flavor, temperature, national variety, preparation method, heavy/light (satiety value)

What is the unit price?

Comparing unit price as opposed to shelf prices will help get the best value for your dollar. Unit price will tell you the cost per pound, ounce, etc. Unit price is figured by dividing the cost of the food by the number of ounces. Often more product makes it cheaper

Eggs are an inexpensive source of a

Complete protein.

Why preserve food at home?

Convenient to store, quick and easy to serve because they are already cooked in canning process, can be bought on sale and stored for many months at room temperature with no significant loss in quality.

When is the best time to purchase Fruits and Vegetables?

During their specific growing season.

What is a Lacto-ovo Vegetarian?

Eats food from plant sources, dairy, and eggs (When stuffing a turkey, the stuffing should not be packed in.)

Goal of MyPlate

Encourage healthy eating patterns, recognize that individuals need to make shifts in their food and beverage choices to achieve a healthy pattern

-Evaporated

Fat content no more than 0.5% and a milk solids content of at least 30%. Vitamins A and D must be added. Sometimes undiluted and sometimes reconstituted with an equal amount of water. Sometimes reconstituted with an equal amount of water, can be whipped and used as a topping

What influences family meal planning?

Food preferences, family size and makeup (old VS young), time and skills, money, life style (entertain guests frequently?) Planning a menu a week at a time saves money.

What is a common cause of Botulism?

Food that's been improperly canned

How are fruits classified?

Fruits are classified by what they are: Citrus (oranges, grapefruit, lemons, lime), Tropical (banana, pineapple, mango, kiwi, avocado), Berry (blueberry, strawberry, blackberries, grapes), Pit Fruits/Drupes (cherry, peach, plum, nectarine, apricot), Pome/have a core (apple, pear), Melons (watermelon, cantaloupe, honeydew).

Microwave safe materials

Glass, ceramic, paper plates, paper towels, napkins, wax paper, parchment paper

Importance of using a time plan

Helps break down what you need to do and ensures that food will be completed at the same time

What information is on a food label?

Ingredients: listed most to least. Calories/serving. Servings per container & serving size. Nutrients, including trans fat. Contact information. Allergens, including milk, egg, fish, tree nuts, peanuts, wheat. Not only ingredients but also if food is processed in a location where these are found. The principal display panel, the name of the food, the net quantity, the informational label which consists of the name of the product, the nutrient facts, ingredient list, and allergy labeling. *nutrition is listed in order from highest weight content in the product to the lowest*

What does a perfect muffin look like?

It is all in the batter. You do not want to overmix it. It should be soft and fluffy.

Why is burning a problem when frying food in butter?

Liquid and solid fats cannot be interchanged in recipes, butter can burn and impact the food

What is Candling?

Looking at the position of the yolk using a light source

What temperature should you use to reheat a cream soup?

Low heat, stirring frequently.

Non-microwaveable materials

METAL, aluminum foil, brown paper bags, cold-storage plastic containers (Margarine, cottage cheese and yogurt tubes),

Microwave

Magnetron tube generates waves of frequency above that of visible light (915-2450 megahertz) that penetrate as much as an inch into the food and cause rapid vibrations of individual molecules of water or fat.

Tips for wise grocery shopping

Make a list of what you need before you go and stick to it, look on all the shelves (most expensive items will be at eye level), buy seasonal items on sale, buy store brands if you like them, watch prices being scanned, use coupons only if it's something you use.

How are the jobs split up on the lab evaluation sheet?

Manager, Assistant Manager, Aid 1, Aid 2

Store Brand verses a National Brand

Many store brands and national brand products are even made in the same factory, but packaged differently. Pretty packaging and advertising can cost money, do not be afraid to experiment. If you find the product meets your standards you could save an average of 40%off your annual grocery bill

How to Measure- Liquid Ingredients

Measured in a standard glass measuring cup on a level surface. Bend over and fill until bottom of meniscus is at the desired mark.

-Dry Ingredients

Measured in graduated measuring cups (¼ ⅓ ½ 1c measurements) or graduated measuring spoons (¼ ½ 1 tsp and 1 Tbsp). Measuring spoons are only used for less than ¼ c. Fill cup to overflowing then use straight edge (spatula or knife) to level measure. Only use full measures

Cut-in

Mixing a fat (usually a cold, solid fat) into dry ingredients. Used in pastry making. Done by using two knives, a pastry blender, your fingertips or a food processor blade.

Symptoms of Food Borne illnesses?

Nausea, vomiting, fever.

What can happen if you don't plan a time schedule for cooking?

Parts of the meal will not be completed at the same time. You will have food that is finished just waiting and it can affect the overall quality of the meal. Decreases the quality of the meal, food loses nutritional value and has a greater potential to develop food-borne illnesses

Milk is high in what nutrients?

Phosphorus & Calcium

What equipment do you need to can meat?

Pressure canner

What is a common cause of Salmonella?

Raw eggs, raw chicken

-Skim

Reduced-fat milk. milk is produced when 25% of the cream is removed from the whole milk. the amount of fat in reduced-fat milk is about 2.0%. Pasteurization and homogenization ordinarily are key parts of the preparation of reduced-fat milk for market. milk solids content must be at least 8.25%, mandatory to add 2000 IU of vitamin A, the additional of vitamin D is optional

Order in which dishes are properly washed.

Rinsed, washed with soap, rinsed, dry

What is a good fat for biscuits?

Shortening

What happens to an egg as it ages?

Size of the air cell increases due to loss of some moisture and carbon dioxide from the egg through pores in the shell. Thinning of the egg white; allows the yolk to move more freely through the white and will generally float to the top of the white. Increased chance of yolk breakage.

What Apples are best for baking?

Tart ones such as granny smith

Which cuts are better for Dry Heat and which ones are better for Moist Heat?

Tender cuts are better for dry heat and less tender cuts are better for moist heat.

Bake

To cook by dry heat, usually in the oven.

Simmer

To cook slowly in liquid over low heat at a temp. of about 180F. Surface of liquid should be barely moving, broken from time to time by slowly rising bubbles.

Dice

To cut food into small cubes of uniform size and shape.

Garnish

To decorate a dish both to enhance its appearance and provide a flavorful foil. Examples include parsley, lemon slices, raw vegetables, chopped parsley and other herbs.

Radiation

Transfer of energy directly from the source to the food being heated. (broiling)

Conduction

Transfer of heat from one molecule to the next (metal coil to metal pan). Slow, but can be effective. (pan on stovetop)

Convection

Transfer of heat throughout a system by a movement of currents of heated air, water or other liquid. Circulation of heat causes quicker baking. (oven)

What is a common cause of E.coli?

Undercooked meat (hamburger); raw milk

Can you make a complete protein by combining incomplete proteins?

Yes, although it is difficult and might require supplements

What part of the egg contains fat and cholesterol?

Yolk

What is pasteurization?

heating the milk to kill bacteria

-Whole

homogenized and pasteurized. must contain a minimum of 3.25% fat and at least 8.25 percent non-fat milk solids. usually the milk is also fortified with 400 IU of vitamin D per quart

What are the consequences of overcooking vegetables?

loss of nutrients

What foods need to be processed in a pressure cooker?

low acid foods- vegetables and meats (chicken, pot roast, and even ground beef)

Types of Milk- Non-fat Dry

most common powdered milk product. Prepared by evaporating part of the water from pasteurized non-fat milk with the use of a vacuum, then sprayed into a drying chamber to remove the remainder of the water, solids collected and then dried milk is moistened with steam so it clumps and aggregates that disperse readily when reconstituted in water. Vitamins A and D may be added to enhance nutritive value. Can be stored at room temperature, slight "processed" flavor. Can be made into acceptable milk and whipped into cream

Freezer

set at 0 F

How do you prevent oxidation (turning brown) in fruits?

slice in water or dip in lemon juice

Why do you add an acid to an egg white foam?

to make the foam more stable

Fruits and Vegetables are high in what nutrients?

vitamins, minerals, fiber