SFL 110

If you wanted to support friends in making nutritious (or nutrient dense) snack choices, what could you bring to your next gathering? Caramel popcorn A fruit platter Homemade cookies Pizza

A fruit platter

What is the difference between a whole grain and a refined grain? A whole grain contains the entire grain kernel A refined grain contains the entire grain kernel The whole grain removes the bran and germ There is no difference between the two types of grain

A whole grain contains the entire grain kernel

You're hosting a dinner for grandma and grandpa, and you know that they have a hard time eating green salads, so you choose to make roasted carrots instead. This is an example of an accommodation based on: Family size Activity level of family members Food budget Ages of family members

Ages of family members

Which of the following is a tip for kitchen safety? Keep pot handles turned in Immediately clean spills from the floor Don't overcrowd cutting boards Tie long hair back All of the above

All of the Above

A temporary emulsion has which of the following characteristics? After time, oil particles separate from water They are best used immediately If not used immediately, they must be re-shaken All of the above

All of the above

Which of the following is a cooking method used to prepare fruits? Baking Grilling Sauteing All of the above

All of the above

Which of the following is a way to decrease the amount of fat in one's diet? Choose lean meats Choose low-fat and non-fat dairy products Read food labels All of the above

All of the above

Which of the following is an example of shifting to healthier food and beverage choices? Drinking water instead of soda Drinking non-fat milk instead of soda Making soup instead of purchasing canned soup Making your own lasagna instead of purchasing frozen lasagna All of the above

All of the above

Which of the following populations are at greater risk for food borne illness? Infants and small children Pregnant women The elderly People with weakened immune systems All of the above

All of the above

Which of the following influences eating patterns? Family Society Culture Religion All of the above influence eating patterns

All of the above influence eating patterns

Which milk product is not considered part of the MyPlate dairy group? Whole Milk 2% Milk Soy Milk Almond Milk

Almond Milk

What does our body break down protein into? Molecules Amino Acids Triglycerides Glucose

Amino Acids

Which of the following is the best example of a meal with a variety of colors? Chicken enchiladas with cream sauce, white rice, and applesauce Breaded baked chicken, steamed carrots, and green salad Cornflakes with milk, bananas, and toasted white bread Tomato soup, sliced red peppers, and nacho cheese tortilla chips

Breaded baked chicken, steamed carrots, and green salad

Which of the following is NOT an example of so-called invisible fat in foods? Butter Swiss cheese Chicken Walnuts

Butter

What minerals are found high in most dairy products? Fiber and phosphorus Calcium and phosphorus Calcium and iron Fat and iron

Calcium and phosphorus

When an egg is passed on rollers over high intensity lights to look at the eggs interior, it is called: Candling Headspace Pasteurization Hydrogenation

Candling

How can you know when assignments, quizzes, and exams are due? Check the course calendar Wait for your TA to tell you Wait for your instructor to tell you There are no assignments in SFL 110

Check the course calendar

What is a tip for smart shopping when buying meat? When meat is expensive, choose to eat at restaurants instead Choose your recipes based on what meat is on sale for the week Never buy meat from the quick sale section Pick out meals that require larger amounts of meat to be used

Choose your recipes based on what meat is on sale for the week

Deep frying chicken is an example of __________ heat transfer. Convection Conduction Radiation Induction

Convection

When deep-fat frying foods, fat absorption can be decreased by: Frying at low temperatures Cooking for as short of a period as possible Putting as much food in the fryer as possible None of the above affects fat absorption

Cooking for as short of a period as possible

All are examples of a moist heat method of cooking EXCEPT: Braising Stewing Deep-Fat Frying Steaming

Deep-Fat Frying

Which of the following is NOT one of the 4 keys to safe food handling as discussed in your textbook? Wash hands and surfaces often Defrost foods in the refrigerator Don't cross-contaminate Cook to proper temperatures

Defrost foods in the refrigerator

What is an example of a complete source of protein? Black beans Pecans Eggs Oatmeal

Eggs

What is the term for adding nutrients back into flour that were lost during the milling process? Refined Enriched Whole grain Elevated

Enriched

A vegetarian would readily eat refried beans made with lard. True False

False

According to MyPlate, cream is a great source of dairy. True False

False

All apples can be used interchangeably in any recipe and you will have excellent results. True False

False

Assignments can be re-submitted for a better grade.

False

Consumers have little responsibility for food safety. True False

False

High temperatures are usually used for panfrying. True False

False

Symptoms of food borne illness always show up within 24 hours of eating the food. True False

False

The Food Pyramid is the educational tool used by Family and Consumer Sciences educators to teach about food choices and nutrition. True False

False

The safe end point temperature of ground beef can reliably be determined by the color of the meat. True False

False

There is no penalty for submitting assignments late in SFL 110.

False

There is nothing the home cook can do to prevent enzymatic browning of cut potatoes and apples. True False

False

Water boils at temperatures higher than 212 degrees Fahrenheit at elevations above sea level. True False

False

When looking at egg quality, a AA quality egg yolk is enlarged and flattened and a B quality egg yolk is round and upstanding. True False

False

When making a yeast bread, always start with the largest amount of flour the recipe calls for, then gradually add more as needed. True False

False

What type of store would be most likely to provide a seasonal outlet for locally grown produce? Farmer's market Food cooperatives Wholesale clubs Grocery store

Farmers Market

Which of the following is true of fats in food preparation? Fats are flavor carriers Fats cannot be heated above the boiling point of water Fats have no effect on moistness of foods Fats contribute to gluten development

Fats are flavor carriers

All of the following are a function of eggs EXCEPT: Thickening Color Leavening Fiber

Fiber

What is a function of salt in yeast bread? Flavor enhancer Allows hydration of flour starch Improves fermentation Creates the softness of bread

Flavor enhancer

Mom just got laid off from her job. To make ends meet, your family decides to eat from your food storage. This is an example of an adjustment based on: Activity level of family members Food budget Food preferences Ages of family members

Food budget

Which of the following is NOT a primary taste? Sour Umami Bitter Fragrant

Fragrant

Which of the following is NOT a tip for selecting produce? For best quality and price, buy fresh produce in season Bright colors are a good sign when selecting fresh produce When selecting fresh oranges, the heavier ones will be juicier Frozen or canned produce can never be substituted for fresh in recipes

Frozen or canned produce can never be substituted for fresh in recipes

As the air cell in the egg gets larger, the quality of the egg: Goes up Goes down Stays the same Is not impacted

Goes down

What does kneading do for a yeast dough? Creates the main flavor in the end product Helps develop the gluten Develops a denser yeast dough Changes the way the bread smells out of the oven

Helps develop the gluten

What process allows milk fat globules to stay dispersed and evenly distributed in milk? Homogenization Fortification Pasteurization Filtration

Homogenization

Which of the following is NOT a tip for introducing new foods to family members? If someone doesn't like a food the first time they try it, It is likely that they will never develop a taste for it. Give multiple nutritious choices so family members don't feel forced to eat foods they dislike. Cook vegetables to their optimal texture and flavor Introduce pureed vegetables to infants before introducing pureed fruits

If someone doesn't like a food the first time they try it, It is likely that they will never develop a taste for it.

2020 - 2025 revisions to the food guidelines include what age group for the first time? The elderly Infants and Children under age 2 Teens All of the above

Infants and Children under age 2

Which type of yeast can be mixed directly with the dry ingredients? Active dry yeast Inactive dry yeast Instant quick-rising active yeast Compressed (cake) yeast

Instant quick-rising active yeast

Microwaves produce heat in food by: Penetrating the food substance and causing it to cook from the inside out. Combining with water molecules in food, increasing their kinetic energy, and thus creating heat. Interacting with electronically polarized molecules in the food, causing them to rotate, and produce heat by friction. Being absorbed by fats and sugars in the food, causing them to heat rapidly because of their relatively low specific heats.

Interacting with electronically polarized molecules in the food, causing them to rotate, and produce heat by friction.

You go grocery shopping and purchase your ground beef last. Because it's the last thing in your very full cart of food, you put it on top of a loaf of bread and next to some lettuce. What should you have done differently? Don't put meat on bread because it will smash the bread Always purchase meat, dairy, and frozen foods first Keep raw meat away from other foods to avoid cross-contamination Nothing, what you did was fine

Keep raw meat away from other foods to avoid cross-contamination

What is the primary carbohydrate found in milk? Lactose Glucose Maltose Sucrose

Lactose

An example of eggs as a coloring agent is: Meatloaf Mayonnaise Lemon meringue pie Cream puffs

Lemon meringue pie

What 3 things does yeast need in order to grow? Liquid, heat, food Liquid, heat, time Pressure, time, food Pressure, sugar, steam

Liquid, heat, food

What is the term describing very small streaks of fat between muscle fibers and bundles? Marbling Myoglobin Connective Tissue Muscle

Marbling

Which items in the modules are optional for study? Lecture videos Food demonstration videos PowerPoints Textbook readings NONE, all content in modules prepares you to cook

NONE, all content in modules prepares you to cook

What is the bone disease that causes bones to become weak and brittle? Arthritis Osteoporosis Psoriasis Cardiovascular Disease

Osteoporosis

What is the most likely reason for it being unsafe to thaw meat on the counter or in warm water? The meat starts to smell rancid quickly. Parts of the meat may be in the temperature danger zone, which allows microorganisms to grow. If the water is not drained soon after, the water could be mistaken for another use in the kitchen. It is very safe to thaw meat on the counter or in warm water.

Parts of the meat may be in the temperature danger zone, which allows microorganisms to grow.

What is term that best fits the definition "Milk that has been heated to a specified temperature and time to kill pathogens found in raw milk "? Pasteurization Homogenization Fortified Ultra-pasteurized

Pasteurization

Which of the following is NOT required on food labels, according to federal legislation? Common name of product Net contents in terms of weight, measure, or count Name and address of manufacturer, packer, or distributor Percentage of each ingredient

Percentage of each ingredient

What is an appropriate tip for storing eggs? Store eggs in a hard container to prevent cracking of eggs Place eggs with the pointed end down Keep eggs closer to the front of the fridge so they have more access to light There are few, if any, tips for storing eggs

Place eggs with the pointed end down

This method of egg preparation includes cooking an egg in hot water, milk, cream, or other liquids. Frittata Omelet Shirred Poached

Poached

Foods often associated with the presence of Salmonellae organisms include: Poultry, eggs, and cantaloupe Unpasteurized milk, cheese, and yogurt Home-canned meats and vegetables Fresh fruits, vegetables, and cereal grains

Poultry, eggs, and cantaloupe

The highest USDA quality grade of beef, veal, and lamb is labelled? Prime Choice Select Good

Prime

Eggs are a high-quality source of which nutrient? Dairy Protein Fat Vitamin C

Protein

What nutrient is generally NOT available in a significant amount in most fruits or vegetables? Vitamins Fiber Protein Carbohydrates

Protein

Which is a safe method for thawing frozen chicken? Put chicken on the kitchen counter in the morning to thaw during the day Put chicken in the refrigerator, not in a container, to not block cool air Put chicken in a moisture-proof bag in hot water until thawed Put chicken in the refrigerator, in a container to prevent juices from dripping onto other foods

Put chicken in the refrigerator, in a container to prevent juices from dripping onto other foods

How can you prevent a green yolk when making hard-cooked eggs? Put the eggs directly into ice-cold water after cooking Put the eggs into the water just as it starts boiling Allow the eggs to cook for exactly 10 minutes with the lid on Allow the eggs to sit in hot water for 10 minutes

Put the eggs directly into ice-cold water after cooking

The term U.S. Fancy on a package of processed vegetables refers to the _________. Style of the vegetable Quality of the vegetable Size of the can or package Sauce in which the vegetable is packed

Quality of the vegetable

Toasting is an example of ___________ heat transfer. Convection Conduction Radiation Induction

Radiation

Which of the following is an example of a dry cooking method? Poaching Steaming Simmering Roasting

Roasting

What is the main function of gluten for a baked good? Flavor Color Structure Emulsion

Structure

What type of store would be most likely to sell food and a wide assortment of other consumer goods? Grocery store Supercenter Farmer's market Specialty store

Supercenter

A great approximation for a visible representation of 3 oz of protein could be: The fist of a hand The thumb A cupped hand The palm of a hand

The palm of a hand

According to the lecture video, why are you most likely to find baking soda on a top or bottom shelf in the store? Items that don't weigh a lot are always placed on top or bottom shelves The store knows you'll reach for items you really need There is no explanation for placement of items on grocery shelves in the lecture video Baking soda is considered an impulse buy and those items are always on top or bottom shelves

The store knows you'll reach for items you really need

A vegan consumes food only from plant sources. True False

True

According to the syllabus, quizzes in SFL 110 are closed book.

True

An oil with a high smoke point is best when deep-fat frying. True False

True

Because home canning is science and food safety is at stake, use reputable tested methods when you preserve foods at home! True False

True

Cream that is over whipped clumps and turns to butter. True False

True

Donuts are fried using the swimming method of deep-fat frying. True False

True

Humidity, elevation, and weather can all impact how much liquid or flour is needed in a yeast bread recipe. True False

True

In addition to nutrients, we can get security, hospitality, and status from food. True False

True

In general, food prepared and consumed at home is lower in fat and sodium and higher in fiber than food eaten away from home. True False

True

Meals eaten out tend to have increased cost and calories compared to meals eaten at home. True False

True

Most Americans consume less than the daily recommended amount of fruit. True False

True

One common mistake consumers make regarding food handling is to leave hot food out too long before refrigerating it. True False

True

Researchers have found that fruits and vegetables provide more nutrients per cost than many other foods. True False

True

The amount of protein you need to eat depends on age, sex, height, weight, and level of physical activity. True False

True

The egg yolk contains a majority of the nutrients in the egg. True False

True

To avoid scorching, keep heating time to a minimum and stir when cooking with milk. True False

True

Under the Food Allergen Labeling and Consumer Protection Act, the "big eight" allergens must be identified on the label using commonly understood terms such as milk or wheat.

True

You will be allowed to review each quiz ONE TIME upon completion to help you prepare for exams.

True

Which of the following is the best example of a meal with a variety of textures? Turkey sandwich with lettuce and tomato, potato chips, grapes Tuna sandwich, applesauce, potato salad Tacos, chips and salsa, apple slices Oatmeal and smoothie

Turkey sandwich with lettuce and tomato, potato chips, grapes

Which is a tip for cooking with dairy products? Use low to moderate heat Use moderate to high heat Give time for it to cook for long periods of time without mixing Add a little bit of lemon juice to prevent curdling

Use low to moderate heat

Most milk is fortified with which vitamin? Vitamin A Vitamin B Vitamin C Vitamin D

Vitamin D

All of the following are types of grain EXCEPT: Rice Yeast Flaxseed Quinoa

Yeast

According to the syllabus, which is NOT true of this class? You will be expected to purchase groceries for this course You will be expected to submit photos to document your work You can work with a partner to complete cooking assignments. The midterm and final exams cannot be submitted late

You can work with a partner to complete cooking assignments.