general foods semester study guide for booklet
what is the purpose for limiting the amount of space animals can roam (think about the quality of meat)
If you keep the same type of animals in the same area and eat the same food there meat will turn out close to the same
If you were unable to consume dairy products, what are two non-dairy alternatives for milk and two non dairy alternatives for cheese
Milk-Soy milk and Rice milk Cheese-Cashew, Daiya mozzarella
hard boiled eggs
boil water in sauce pan place whole egg pan when it boils and let it sit for about 6 minutes
what is flax
flax seed may help reduce your risk of heart disease, cancer, stroke, diabetes Can replace an egg with flax seed and hot water which will make things stick together
what are the main ingredients when making homade pasta
flour eggs sometimes include slat and water if needed
What is the difference between margarine, and butter... explain
margarine- is an oil based product, mostly made of 80% vegetable oil and water Butter-a dairy product made from milk or cream
fried eggs
put a pan on medium heat them crack egg sunny side up and them reduce heat, then cook untill whiters are down, yolk should begin to thicken but not to hard
poached eggs
put small amount of water into pan let simmer then crack egg into bowl then tip bowl into pan let sit for 3 minutes and take of heat and let sit for 8 to 10 minutes
What are three ways to prevent fruit from turning brown after being cut
-Adding cilric acid (lemon juice and water) -Blanch cook for short time (Will change texture) -coat with sugar (Will add calories)
What are the three ports of a grain and what is their purpose
-Endusperm~provides energy, carbohydrates and protein -Bran~Outer shell, protects the seed, contains fiber and vitamin B -Germ~nutrients store house, contains B vitamins antioxidants and healthy fats
which two forms of vegetables have the most nutrients
-Fresh -Frozen
What are four forms of vegetables that you can buy
-Fresh -Frozen -Dehydrated -canned
5 leaving agents
-baking powder -baking soda -yeast -cream of tarter -steam
Baking process (4 steps)
-choose the oven temp -choose the pan -Prepare the pan(spray it) -bake the food
what should muffins look like
-golden brown -rounded, bumpy top, no peaks -no tunnels -tender texture
what determines the tenderness in meat cuts (how animals are raised, what are they feed, where meat comes from)
-how easy it is to chew/cut -meat grain -amount of connective tissue -amount of fat
5 fats
-margarine -butter -oils(vegetable and olive) -Crisco -lard
5 liquid options
-milk -juice -whipping cream -buttermilk -soda
5 sweeteners
-sugar -honey -brown sugar -powdered sugar -maple syrup
Explain the difference between 2%, 1%, whole, and skim milk
2% milk is 1/3 of it comes from fat, whole milk is half calories is fat. Skim and 1% are low in fat. They all have the same nutrients just in different amounts
reffering to "when buying ground meat, what does it mean when the package says "93%lean 7% fat, 80 % lean 20% fat and 90% lean, 10% fat"". which would be more tender, more healtier
93%lean and 7% fat because you want to keep you fat intake low, also take meats with 90-95% lean
what is it called when fruit starts to turn brown
Enzymatic browning
Name three grains used around the world
Oats Corn Pearl Barley
Name three kinds of rice that you can compare
Sticky rice Brown rice Jasmine rice
baked eggs
beat eggs and other wanted ingredients into microwave safe bowl, microwave on high for 4 seconds then stir and place for 30 to 45 seconds, then stir right away
scrambled eggs
beat eggs in bowl can add milk if you want and put a pan on heat then dump eggs onto pan then use a turner to scramble eggs and turn them to make fluffy
when buying ground meat, what does it mean when the package says "93%lean 7% fat, 80 % lean 20% fat and 90% lean, 10% fat"
lean meats are meats that have a relatively low fat contemn Fat in meat is when meat gets greasy