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