(Nov) Home Ec LifePac Study Questions Unit 3

Children should start using the Dietary Guidelines of Americans and MyPlate at the age of _________________________.

2 years

What is the average serving of milk products a person needs in a day?

2-3

Pasta and rice will swell _________________________ times during cooking.

2-4 times

Teens need at least _______ servings of milk each day.

3

The average person should drink ______________ glasses of water a day

6-8

Beaten egg yolks are a good leavening agent used in cakes (T/F)

False (yeast, or air are good leavening agents)

Which is thicker, frosting or icing?

Frosting

Beef improves with aging (T/F)

True

Cooking in salted water causes vegetables to lose their vitamin content (T/F)

True

Fruit packed in heavy syrup contains the most sugar (T/F)

True

The Dietary Guide for Americans recommends that people choose a diet that includes oils, but is low in fat, saturated fat, and cholesterol (T/F)

True

You should rinse rice before cooking to remove the loose starch with which it is coated (T/F)

True

What is an important vitamin for vision?

Vitamin A

What vitamin is found in carrots?

Vitamin A

What vitamin helps promote proper digestion?

Vitamin B

What vitamin is found in meat and whole grains?

Vitamin B

Broccoli and green peppers are a good source of ___________________.

Vitamin C

What vitamin helps keep teeth and gums healthy?

Vitamin C

What vitamin helps the body resist infection?

Vitamin C

What type of deficiency causes scurvy?

Vitamin C deficiency

What vitamin is called the "sunshine" vitamin

Vitamin D

What vitamin helps clot the blood?

Vitamin K

What does it mean to "age" beef?

When beef is store for a length of time under controlled temperature and humidity before being packaged and sold.

What is the leavening agent for a sponge cake or angel food cake?

air

Chemicals or building blocks used to make proteins

amino acids

What is the definition of anemia?

an iron-deficiency

What two things mix together to make gluten?

flour and liquid

Which mineral helps prevent tooth decay?

flourine

What mineral prevents tooth decay?

fluoride

Vegetable and ________________ are classified by how they are ____________________.

fruits, grown

What type of deficiency causes goiter?

lack of iron

It is the carbon dioxide released as yeast ferments that _____________________ the bread

leavens

A golden brown crust, uniform attractive edge, blistery pebbly surface are all good qualities of a ________________________________.

pastry

Milk is a great source of what mineral?

calcium

What mineral aids in the function of bone growth?

calcium

What gas does yeast (through fermentation) produce?

carbon dioxide

a fat-like substance found in blood, tissues, and food

cholesterol

Animal source foods provide the most ____________________________ proteins

complete

proteins with all the amino acids needed to make body tissues

complete proteins

starches

complex carbohydrates

Vegetables grown UNDER ground should be cooked covered or uncovered?

covered

What is the most important characteristic of prepared cereals?

crispness

What is the definition of rickets?

deficiency in Vitamin D

Vitamins that cannot be stored by the body are water __________________.

soluble

Roasting is a dry heat method that is best for the most ________________ cuts.

tender

The function of FAT IN A PASTRY is to add _____________________________, richness, and flakiness.

tenderness, richness, and flakiness

What happens to a pastry if you don't use enough shortening?

the pastry becomes tough

What is the function of fat in a pastry?

to provide tenderness, richness, and flakiness

Vegetables grown ABOVE ground should be cooked covered or uncovered?

uncovered

Green and yellow vegetables are the best sources of what vitamin?

vitamin A

What type of vitamin deficiency causes night blindness?

vitamin A deficiency

Fruit is the best source of _____________________?

vitamins

What are the most common grains used in cereals?

wheat, oats, corn, and rice

a plant material that humans cannot digest

fiber

The character of cheese depends on its ___________ as well as its variety.

age

What mineral aids the function of the thyroid gland activity?

iodine

What mineral aids in the prevention of anemia?

iron

What nutrient promotes healthy red blood cells?

iron

Name four things that affect how much nutrients you need?

size, activity, age, weight

What are the two types of categories that cereals are classified into?

"Prepared to Eat" and "Cooked"

What is the definition of malnutrition?

An imbalance between the body's demand for nutrients and the supply of nutrients to the body

Does beef improve with aging?

Yes

What is the definition of obesity?

a body weight more than 20% above the ideal weight

What is the texture of a good pastry?

blistery, pebbly, and flaky

Vitamin D is important for strong __________________________ and ________________________.

bones, teeth

Yeast releases the carbon dioxide to leaven dough during the process of __________________________________

fermentation

What is the definition of anorexia nervosa?

extreme weight loss

What are the six nutrients?

fats, water, carbohydrates, proteins, vitamins, minerals

What do you call foods that are used to decorate other foods?

garnish

What ingredient is responsible elasticity and extensibility in bread dough?

gluten

When flour and any other liquid are mixed together to make bread, you get _________________________.

gluten

Vegetables and fruits are classified by how they are _________________.

grown

Vegetables and fruits are classified by how they are __________________.

grown

Vitamins are substances that are needed by the body for ______________________________________ and ____________________________________________.

growth, maintenance

If you double the vegetable recipe, you should increase the liquids, herbs, and spices by less than ______________.

half

What is the definition of diabetes?

having abnormally high glucose levels.

What does Vitamin A help blood do?

helps blood clot

When cooking cheese for a SHORT amount of time, you can turn the heat to ______________________.

high

What is the definition of a PRIME grade of beef?

highest, most tender and juicy and most flavorful cut of beef

proteins that are low in one or more amino acids

incomplete proteins

What organ meat is one of the best sources of iron?

liver

When cooking cheese for a LONG period of time, you should turn the heat to _________________________.

low

__________________________________________ is the fine white streaks of fat running throughout the lean meat.

marbling

The best source of protein is __________________________________.

meat

The best source of calcium is _______________________________.

milk

What is scalded milk?

milk that has been heated until bubbles form

What is the definition of trace minerals?

minerals that are found only in small amounts in the body

Bread that has been left to rise too long with grow over the sides and look _______________________________________ shaped.

mushroom

If you are serving vegetables fresh, it is best to serve them _______________.

plain

nutrients best used to repair and build tissues

proteins

Where does the body's energy come from?

proteins, carbohydrates, and fats

The most tender cuts of meat are cooked using the dry method of _____________________________________.

roasting

sugars

simple carbohydrates