(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
