Food & Nutrition Final Exam 2
The white part of the egg is called the _______________
Albumin
You should not use a metal fork to get a piece of toast out of the toaster, but a metal knife is fine because it is thinner.
False
The two main types of omelets are ____________ and _____________.
country & french
How can you tell an old egg from a new egg?
Old ones float
To properly measure a dry ingredient what type of measuring cup do you use?
One with a flat top
To properly measure a wet ingredient, what type of measuring cup do you use?
One with a spout
To properly measure brown sugar, what are the steps you use?
Pack to fill it and the pull along the side of the container to level
These require a living host to survive and can grow to 25 feet in length.
Parasites
You can get this from drinking stream water
Parasites
All food has E. coli, just not in the amounts that can get you sick on most foods.
True
The knife should be left to the side of the sink for washing
True
Washing your hands to the ABC's is the right way to wash in hot soapy water.
True
When fruits and vegetables are exposed to the air, browning or oxidation occurs.
True
You can get a foodborne illness from an unclean icemaker.
True
You should store your raw meats in the lower bin of the refrigerator.
True
Your hands should be washed after touching your hair or face.
True
Turn the pot handle to the ________ of the stove
center
Make sure that the ______________ is the same size as the pot
burner
The body needs carbs for muscle building and for the regular and healthy operation of its systems and individual organs.
false
The temperature of the liquid so important in making a pie crust so the crust is crispy.
false
The worst way to cook vegetables for nutrient loss is by steaming.
false
There is only one basic type of pie crust.
false
Too little pancreatitis is associated with too much blood sugar, and too much insulin with too little blood sugar.
false
When making muffins you are done mixing the ingredients together when it is as smooth as a skin.
false
When mixing the pie crust, walnut size pieces in the dry mixture are what you are looking for when cutting in the fat to the flour.
false
You slash the top of a double crust pie, or poke holes in a single crust pie so it is prettier.
false
Cook vegetables and eat them peeled whenever possible.
false, most nutrients are in vegetables peelings
The yellow part of an egg is the ______________
food sac
How can you keep brown sugar soft in the container?
put bread in it
When making muffins, you can tell they are overmixed by tunneling through the muffin from gas escaping.
true
Whole wheat has a bran shell that's rich in fiber, a kernel interior rich in vitamins and minerals, and a germ core that is a concentrated source of nutrients
true
You use as little liquid as possible when mixing the dough so the crust is flakey.
true
You can get a foodborne illness from ______________
vermin, air, & water (all of the above)
How do you make the top and the bottom crust stick together?
water
What causes the gluten to activate in the bread?
water
Make vegetables ________________ of your plate.
¼
Two excellent ways that will help in the achievement of the kitchen sanitization are cleaning your work surface with warm soapy water and washing one's hands for ______________
20 seconds
What is the difference between a quick bread and yeast bread in mixing?
12 strokes vs. 12 minutes
Chicken should be cooked to
165 degrees F
How many cups are in a pint?
2
How many pints are in a quart?
2
When leaving food out, it should be put away before ____________ if the temperature is 90 degrees
2 hours
How many teaspoons are there in a tablespoon?
3
You need ________ cups of______________ colors of vegetables a day.
3 & 3
How many tablespoons are in a ¼ cup?
4
When you have a lid on a pan, you should lift the lid __________ from your face.
Away
What are the two types of methods for quick breads?
Biscuit and muffin
This bacteria can cause difficulty with vision, swallowing, speaking; paralysis, death.
Botulism
What is the most deadly form of food poisoning?
Botulism
What is the difference in quick and yeast breads in ingredients?
Chemical vs. yeast & Baking soda, powder vs. yeast Both A & C
Chicken should be checked at the joint leg for blood and the temperature should be at least 145 degrees
False
Jewelry is fine to wear cooking because metal doesn't contain bacteria.
False
Steak should be cooked longer than hamburger meat because it is denser
False
The cutting board can be used for both raw vegetables and meat without a problem
False
When measuring a wet ingredient, how do you make sure the amount of liquid is correct in the measuring cup?
Fill to the line looking even with the bottom of line
FIFO means ______________ ____ to the refrigerator, ______________ ________.
First in and first out
What temperature should liquid be in yeast bread?
Luke warm 105-115 degrees
When measuring flour, how do you level off the flour so you have an accurate measurement?
Pull to the handle and then push off with a straight edge
This mutated bacteria arthritis, brain abscesses, and kidney failure.
Salmonella Heidelberg
The difference between these two is :
Size of the egg curds
What are the steps in case there is a grease fire?
Take off the heat, place a lid on, baking soda, fire extinguisher
When making a yeast bread, why does it have to be kneaded?
To develop the gluten, To make the gluten elastic & To make it rise
Why should you fluff flour in its container before you measure it?
To undo all the packing of the flour over time
To properly measure shortening, what are the steps you use?
a. Water displacement in a liquid measuring cup b. Mush to get air bubbles out c. In a dry measuring cup d. All of the above D. All of the above
Immediately clean ____________ spills
all
What would you use old eggs for?
baking
When there is a grease fire, you should turn off heat, put on the lid and sprinkle _______________ on the fire if it is still burning
baking soda
Carbohydrates are found in many foods, the main ones being meat products.
false
Complex carbs remain in the system for a shorter time, providing slow-burning energy and longer durations of feeling full.
false
Flash-point describes how much energy a food source contains when that food is "burned" or metabolized by the body.
false
Fresh vegetables have the most nutrients of all the ways to eat them.
false
It can take about 5 minutes for the brain to get the signal, which is why it's important to eat slowly.
false
Losing eyesight, losing a limb, and losing kidney function are among the more frightening complications of liver absorption.
false
Sucrose cannot be broken down into sugar to be used as energy and goes through the body undigested.
false
The number one cause of kitchen fires is ___________
grease
E. coli is most commonly found in uncooked __________________
ground beef
Using a damp or wet towel for removing things from the oven is not recommended because water is a good conductor of __________
heat
When cutting food with a knife, turn your fingers _________ and hold the object like you are holding a ball
inward
What does salt and cold water do to yeast?
keeps it from rising
Most home accidents, illnesses and injuries occur in the _____________________
kitchen
What size egg is used for recipes unless otherwise stated?
large
Women can get a miscarriage from this
listeria
The best way to prevent accidents from happening is to think _____________ and ________________
safety and sanitation
When thinking of food safety, remember clean, ___________, cook, and chill.
sanitize
Why are bagels and soft pretzels chewy?
they have been boiled
Why do you flute or crimp a pie crust?
to hold in the juices
Cooking vegetables in the microwave retains more nutrients than the stove because there is less water used.
true
Dietary fiber is plant-based and available in complex carbohydrates such as oatmeal, whole-grain cereals, and fruit.
true
It is recommended that 75% of your diet should come from plants.
true
Steaming is the best method because it retains more nutrients than others.
true
The most common carbohydrate in our diet is complex carbohydrates.
true
The primary function of carbohydrates is to provide energy.
true
The three main categories of carbohydrates are fiber, starches and sugars.
true
Things that end in "ose" are refined sugars.
true