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Foods Final Test

Second Semester

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• Al dente is pasta that is tender but slightly firm

• Bran is the coarse, outer layer of the grain

• Endosperm is the inner part of the grain

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• Germ is the part at the base of the seed that spouts when it’s planted

• Whole grain is made from the entire grain kernel

• Use food labels to compare the nutrient content in various grain products

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• Choose a variety when buying rice

• Buy convenient grain product in moderation

• Store breads and rolls in airtight plastic bags

• Store leftover rice in the refrigerator

• Prepare pasta in LOTS of water

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• Before adding pasta to the water, heat the water to a vigorous boil

• Allow the past to continue boiling

• Preparing rice in microwave takes the same amount of time

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• To preserve nutrients in rice, do not rinse the rice before or after cooking

• Grain foods are high in complex carbs, which make them a great source of food energy

• Grain foods in their natural state have very little fat and no cholesterol

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• The endosperm is the part of the grain that is ground into white flour

• To get more fiber, buy bread made from whole grain flour

• Brown rice is whole grain rice, whereas white rice has had the bran and germ removed

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• Fiber gives shape to vegetables and helps the digestive system

• Phytochemicals are natural chemicals found in plants

• Legumes belong in the vegetable and meat group

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• Produce refers to fresh veggies, fruits, and herbs

• In season describes fruits/veggies at their highest quality, most plentiful supply and lowest cost

• Eat a veggie with vitamin A every other day

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• Tender crisp describes veggies cooked until tender but still crisp

• Choose veggies that are at their peak

• Check the nutrition facts for your veggies

• Buy fresh veggies and use right away

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• Avoid buying veggies out of season

• Buy canned foods when not in season

• Salad mixes are a convenience food

• Refrigerate veggies as soon as you unpack them

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• Use veggies quickly

• Wash veggies right before you need to use them

• Steam veggies to preserve nutrients

• Don’t removed edible skins on veggies, it adds fiber

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• Don’t overcook veggies

• Cover veggies when simmering or steaming, to speed up cooking time

• The fiber in fruit helps your digestive tract work properly

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• For the best flavor, wash fruit right before eating it

• Fruit juice should not contain any added sugar

• Apricots and bananas are good sources of potassium

• When fruit is in season, it usually is less expensive

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• Phytochemicals in fruit may help protect from cancer

• ½ c canned, frozen, cooked fruit equals ½ serving

• Grapes and oranges do not continue to ripen after they are harvested

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• Blending fruit, yogurt, ice cubes, and fruit juice is the way to make a fruit smoothie

• Every day you should eat a fruit or drink a fruit juice that is rich in vitamin C

• Fruit pulp, edible fruit skins and edible fruit seeds are sources of fiber

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• The best place to store ripe fruit is in the fridge

• Avocados and coconut contain fat

• Carbs in fruits provides you with energy

• Produce department is where the fruit is placed

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• You should have 2 – 4 servings of fruit a day

• Trail mix is dried fruits, pretzels, cereal and nuts

• A peach gets sweeter as it ripens because its carbs turned from starch to sugar

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• By adding liquid to fruit and cooking it over low hear, you can make a fruit sauce

• One advantage of canned fruits is they may cost less than fresh or frozen

• Vitamin D helps the body absorb calicum

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• Lactose is the natural sugar found in milk and milk products

• Pasteurized milk has been heat treated to destroy bacteria that could cause disease or spoil the milk

• Homogenized milk is processed so the fat is evenly distributed

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• Nonfat dry milk is reconstituted with water

• VHT is milk treated with high heat so it does not need refrigeration

• Evaporated milk has some water removed

• Sweetened condensed milk has some water removed and sugar added

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• Buttermilk has a “friendly” bacteria to give it a distinctive flavor

• Processed cheese is a pasteurized blend of 2 or more ripened and unripened cheeses

• Dairy foods provide the body with calcium, a bone building nutrient

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• The complete protein in dairy foods helps the body to build and repair its tissue

• A good way for vegetarians to get the calcium they need is to drink calcium-fortified soy milk

• Cheeses such as ricotta and mozzarella are examples of unripened cheeses

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• Frozen dairy foods that are discolored might have melted and then been reforzen

• Fresh milk, yogurt, and cheese should be refrigerated as soon as possible after purchase to prevent spoilage

• Cook cheese a t a low temp for a short time to keep its flavor and texture

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• Milk that has been scorched has a burnt taste

• Heat milk just until it begins to steam

• To prevent milk from curdling, add acidic ingredients to it very slowly while stirring

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• A cut is a section of meat divided for sale

• Finfish are fish with fins, backbones, and gills

• Lean meat has less total fat, saturated fat and cholesterol

• Marbling are thin streaks and flecks of fat that you can see in a piece of meat

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• Marinade is a flavorful liquid for soaking meat, fish or poultry before cooking

• Shellfish is seafood that has no bones or fins but has a shell instead

• Meat, poultry and fish are an important source of protein, the nutrient that helps build and repair body tissues

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• “red meat” includes beef, pork, and lamb

• Poultry includes chicken, duck and goose

• Poultry parts, such as the liver and gizzard are called giblets

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• It is advisable to match the cooking method you use with the kind of meat you choose

• Tender cuts of meat generally cost more than less tender cuts

• Less tender cuts of meat require long, slow cooking in moist heat

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• When shopping for meat, buy beef that is bright red

• When shopping for poultry, look for skin that is creamy white to yellow

• When selecting frozen meat, choose packages that are frozen solid and are free of ice crystals

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• Smart shoppers base their meat purchases on cost per serving rather than cost per pound

• Meat, poultry, or fish that will not be used within a few days after purchase should be frozen

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• To keep the fat content of your meal down when dining on poultry, remove the skin before eating

• Meat, poultry and fish must be cooked thoroughly to destroy bacteria that could cause food borne illness

• Legumes are edible seeds that grow in pods

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• Legumes should be stored in the pantry

• You need 2 – 3 servings per day from the meat group

• Legumes belong to two food groups

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• An omelet is a dish made with beaten eggs that are set into a flat, pancake shape

• Poaching is removing eggs from shells, slipping them into boiling water and simmering until done

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• Legumes and nuts contain plenty of the amino acids that make up protein

• Eggs, legumes and nuts provide folate and other B vitamins

• Legumes and nuts are the only foods in the meat and beans group that provide complex carbs and fiber

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• Unlike legumes, nuts are generally high in fat but are cholesterol free

• You should limit eating eggs to 4 egg yolks a week

• When choosing eggs, look for the “sell by” date for freshness

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• Tofu is often sold in the produce department of a supermarket

• To store fresh eggs properly, keep them in their carton in the refrigerator

• Avoid eating raw or undercooked eggs to prevent the danger of food borne illness

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• Hard cooked eggs are prepared by placing eggs in their shells into boiling water for about 15 minutes

• Eggs that are fried and are turned over during cooking are called over easy

• Eggs are used to thicken sauces and to hold ingredients together, such as meatloaf

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• Choose salad greens that have evenly colored leaves

• Don’t use a knife of salad greens

• Wash salad greens under cool running water

• Placed greens in a spinner or on paper towels to get rid of water

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• Mix ingredients for salad in bowl

• Add salad dressing right before serving

• Fill your plate with a variety of greens

• Include dry beans, lean meat and shrimp for protein

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• Choose salads with less mayo added

• Limit trips to the salad bar

• Adding dry beans to a salad adds complex carbs and fiber

• Add shredded cheese adds calcium

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• Salad dressing help flavor salads but use in moderation

• making a tossed salad with salad green, edible leaves, can add variety and color

• Turn a salad into a main dish, add protein foods such as poultry or dry beans

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• Arranged salads use colorful ingredients artfully positioned on a plate

• Salads made with gelatin can be molded in a container to create a special shape

• Vinaigrette is a salad dressing that ia mixture of oil and vinegar

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• For freshness and safety when storing, salads and salad ingredients should be kept chilled

• A bisque is a thick, rich soup made with pureed seafood, poultry or veggies

• Broth is a seasoned liquid strained off after cooking meat, fish or veggies

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• Chowder is a thick, chunky soup

• Condensed soup is a soup that has some water removed during processing

• Pureed is finely mashed or ground food

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• Bouillon and consommé` are example of concentrated broth

• Fruit soups are served chilled, so they are refreshing

• The ingredient that Manhattan style clam chowder has that New England styles does not have is tomatoes

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• A stew is a thick, hearty mixture of chunky veggies, meat, poultry or fish cooked slowly in a liquid

• Including rice or barley in a coup make the soup high in complex carbs

• Grain products thicken soups because the starch they contain absorbs water and swells as it cooks

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• Including foods from the meat and beans group adds protein to soup

• You can make your own stock by cooking less tender cuts of meat or poultry slowly in a pot of liquid and adding onions, celery, carrots, herbs, and spices

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• To keep soups and stews flavorful, adjust the heat to keep the liquid at a simmer for a long, slow cooking

• If you don’t have much time, you can use canned broth or bouillon cubes in place of homemade stock

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• Adding veggies to soups can contribute vitamins, minerals and fiber

• Use evaporated skim milk instead of cream to lower the fat in creamed soups

• Using low fat or nonfat yogurt in creamed soups adds extra calcium to the soups

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• Adding herbs and spices to soups and stews can add flavor without adding salt

• Leftover soups and stews should be promptly refrigerated to prevent bacteria from multiplying

• A casserole is a mixture of foods

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• 1 ½ Qt casserole should cook 30 minutes if all the ingredients are precooked

• Ingredients should be prepared and handy before you begin your stir fry

• Finished stir fry is served over rice

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• A wok is used in a traditional stir fry

• Liquid is added to a casserole to hold ingredients together

• Casseroles made from leftovers can stretch small amounts of meat and are economical meals

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• High carb foods, such as pasta and rice, are typically used in casseroles are good sources of food energy

• Poultry and beans often included in casseroles add protein to the dish

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• Ingredients such as pasta, meat, or poultry need to be precooked before preparing a casserole

• Cooking time of a casserole depends on the number of servings the ingredients included, and the size of the pan

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• Uncovering a casserole the last 15 minutes of cooking time helps to brown the casserole

• For a quick meal, combine ingredients in a skillet, rather than bake them in a casserole

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• Stir frying involves cooking small pieces of food in a little oil over high heat

• For even cooking during stir frying, ingredients should be the same size and shape

• For speed scratch cooking when stir frying, use a frozen stir fry veggie mixture

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• Raw meat, poultry or fish should be stir fried separately before the other ingredients

• When stir frying, start with the ingredients that take the longest time to cook

• When stir frying, seasonings should be the last ingredients to be added

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• You can use cornstarch to thicken liquids during stir frying to make a sauce

• A batter is thin enough to be poured or dropped

• A flat bread has little or no leavening agent

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• Kneading is to work and press the dough with your hands

• Quick breads have baking powder or soda in their ingredients

• Shortening is a solid fat made from vegetable oil

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• Yeast bread examples are bagels and whole wheat bread

• Breads are made of flour, liquid, fat, and a leavening agent

• The most commonly used types of flour are made from wheat

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• You don’t need to add salt and baking powder to a recipe that calls for self rising flour

• An ingredient that makes a baked product rise by causing pockets of gas to expand in the batter or dough as it bakes is a leavening agent

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• A mixture of ingredients that is stiff enough to be molded or rolled on a board is dough

• Fat is the ingredient that helps give bread flavor and a tender texture

• When making yeast bread, the dough needs time to rise until it doubles in size

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• Focaccia is a round yeast bread brushed with olive oil and flavored with rosemary

• It is important to follow the recipe carefully when making quick breads

• When making muffins, sift together dry ingredients to make sure they are combined evenly

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• When breads are finished baking, they should be placed on a wire rack for cooling

• A bread machine is convenient for baking breads because it mixes, kneads, and bakes the dough for you

• Quick breaks baked in a microwave don’t brown

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• In hot weather, you should store baked goods in the refrigerator to prevent mold growth

• Use whole grain breads to increase the complex carbs and fiber in a sandwich

• Use a variety of breads when making a sandwich

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• Use a wide variety of fillings in sandwiches like meatloaf for example

• Add fresh veggies to flavor sandwiches

• Add extra flavor by adding herbs, mustard, horseradish or low fat may

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• Choose whole grain crusts to add fiber to home made pizza

• Thick crust pizza’s add calories

• Add broccoli, zucchini, and other veggies to increase vitamin A and C

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• Add toppings from the meat and beat food group use lower fat cheeses to add calcium and reduce calorie content

• An open face sandwich is one that has only a bottom slice of bread

• Grilled sandwiches are traditionally cooked in a skillet

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• The first step in making sloppy joes is to brown ground beef or turkey

• Use an instant read thermometer to make sure internal temperature of burgers is 160 degrees

• A wrap sandwich is a flat bread rolled around a filling

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• Many sandwiches can be prepared ahead of time and frozen for up to a week

• Use an insulated bag and a cold pack to keep your sandwich fresh and safe to eat

• Sandwich ingredients such as lettuce and tomato should be packed separately so the sandwich doesn’t get soggy

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• Traditional pizza includes yeast bread crust

• English muffin pizzas with precooked toppings can be heated in a microwave or toaster oven until the cheese melts

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• Chiffon cakes include oil and egg yolks and are leavened with both beaten egg whites and baking powder

• Cobbler is a cooked fruit dessert with a sweetened biscuit dough topping

• Custards are a cooked mixture of milk and eggs prepared on the stove top or oven

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• Foam cakes do not include butter, shortening, or oil and uses beaten egg whites as the leavening agent

• Pastry dough is a blend of four, fat, salt and liquid

• Shortened cakes include fat, such as butter or shortening and use baking powder or baking soda as the main leavening agent

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• One way to trip calories in a rich dessert is to share it with a friend

• Pudding is a type of dessert that counts toward the day’s servings from the milk, yogurt cheese group

• Most homemade puddings are thickened with cornstarch

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• The ingredient in custard that helps thicken the custard and to give it a rich flavor is eggs

• Cookie dough includes flour, fat, sugar, eggs and a leavening agent to add volume

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• Once cookies are baked, they should be placed on a wire rack to cool

• You can save time baking cookies by using frozen cookie dough

• Chocolate cake is an example of the category of cakes known as shortened cakes

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• Angel food cake is an example of the category of cakes known as foam cakes

• Much of the fat in a pie is contained in the crust

• To cut down on fat in making a crumb crust pie, use less butter or margarine in the crumb crust

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• A fruit crisp is a dessert much like a cobbler, but without the biscuit dough topping

• You should store pumpkin pie in the refrigerator to keep it safe to eat

• You can store cakes and cookies at room temperature for a few days in a tightly covered container