Foods 1 Final Exam

Terms in this set (54)

PASS is the method for using fire extinguishers

you should always pay attention when cooking

always unplug an electrical cord by the plug

microwaving fruits helps to maintain nutrient value because it cooks quickly

eggs should be stored in their original container in the refridgerator

vegetables are classified by the part of the plant that they grow

fruits are classified by their shape

eggs in any size can be grade double A

Kneading is used to incorporate carbon dioxide into your dough

You should wash your hands before and after you cook

diffferent cutting boards should be used for different jobs

Always use sharp knives

A dull knife causes more effort and can cause more strain on yourself

pick up knives by the handle

wet pot handles are fine to use to pick up hot things

when cooking vegetables, loss of nutrient is reduced when cooking in a small amount of water

you can never get sick from food

most shoppers buy medium sized eggs

Always thaw food at room temperature

round containers cook food more evenly than square containers in a microwave oven

Standing time is not important when microwave cooking

You can ALWAYS see or smell or even taste unsafe food

The goal when cooking vegetables is to retain color, nutrients, flavor and texture

eggs should be cooked at a high temperature

covering foods in the microwave helps them to cook faster

turn pan handles towards the center of your range

baking soda helps to put out a grease fire

Do not put metal in the microwave

moisture left on fruit and vegetables helps bacteria to grow

when microwave defrosting perishable food, cook immediately after thawing

main source of stored energy
1 of 6 basic types of nutrients

ready energy
1 of 6 basic types of nutrients

the fruit or seed of leguminous plants
ex. peas, beans, lentils, peanuts

green pigment found in green plants/ affected by heat

small, juicy, have thin skin
ex. strawberries, grapes, raspberries

outer skin covering a soft flesh that surrounds a hard pit
ex. peaches, cherries

have a central seed containing core surrounded by thick layer of flesh
ex. apples, pears

thick outer rind and thin membranes separating flesh into segments
ex. oranges, lemons, limes

Tropical Fruits

grown in warm climates and are exotic
ex. bananas, pineapples

when a substance is exposed to oxygen, causes browning of fruit

process by which eggs are quality graded

mixture that forms when oil and liquid are combined

reached full size but not ripe

fruit that is small and has poor color, flavor, and texture/doesn't improve

starchy grams that is suitable to use as food

required for growth, repair and maintenance of body cells
1 of 6 basic types of nutrients

complex organic substance needed in small amounts for normal growth, and reproduction

organic substance, becomes parts of bones, tissues and body fluids

microscopic , single-celled, plant that produces, leavening gas carbon dioxide through fermintation

describes pastas texture as slightly resistant to the bite

outer protective covering of a kernel of grain

any grain can be made to flour/many kinds

Leavening agents

produce gases in batters and dough's that make baked products rise and become light and porous
3 types: air, steam, and carbon dioxide

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