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Foods 1 Final Exam
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Terms in this set (54)
PASS is the method for using fire extinguishers
true
you should always pay attention when cooking
true
always unplug an electrical cord by the plug
true
microwaving fruits helps to maintain nutrient value because it cooks quickly
true
eggs should be stored in their original container in the refridgerator
true
vegetables are classified by the part of the plant that they grow
true
fruits are classified by their shape
true
eggs in any size can be grade double A
true
Kneading is used to incorporate carbon dioxide into your dough
true
You should wash your hands before and after you cook
true
diffferent cutting boards should be used for different jobs
true
Always use sharp knives
true
A dull knife causes more effort and can cause more strain on yourself
true
pick up knives by the handle
true
wet pot handles are fine to use to pick up hot things
false
when cooking vegetables, loss of nutrient is reduced when cooking in a small amount of water
true
you can never get sick from food
false
most shoppers buy medium sized eggs
false
Always thaw food at room temperature
false
round containers cook food more evenly than square containers in a microwave oven
true
Standing time is not important when microwave cooking
false
You can ALWAYS see or smell or even taste unsafe food
false
The goal when cooking vegetables is to retain color, nutrients, flavor and texture
true
eggs should be cooked at a high temperature
false
covering foods in the microwave helps them to cook faster
true
turn pan handles towards the center of your range
true
baking soda helps to put out a grease fire
true
Do not put metal in the microwave
true
moisture left on fruit and vegetables helps bacteria to grow
true
when microwave defrosting perishable food, cook immediately after thawing
true
Carbohydrates
main source of stored energy
1 of 6 basic types of nutrients
Fats
ready energy
1 of 6 basic types of nutrients
legumes
the fruit or seed of leguminous plants
ex. peas, beans, lentils, peanuts
Chlorophyll
green pigment found in green plants/ affected by heat
Berries
small, juicy, have thin skin
ex. strawberries, grapes, raspberries
Drupes
outer skin covering a soft flesh that surrounds a hard pit
ex. peaches, cherries
Pomes
have a central seed containing core surrounded by thick layer of flesh
ex. apples, pears
Citrus Fruits
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
Oxidation
when a substance is exposed to oxygen, causes browning of fruit
Candling
process by which eggs are quality graded
Emulsion
mixture that forms when oil and liquid are combined
Ripe
ready to eat
Unripe
reached full size but not ripe
Immature
fruit that is small and has poor color, flavor, and texture/doesn't improve
Cereal
starchy grams that is suitable to use as food
Proteins
required for growth, repair and maintenance of body cells
1 of 6 basic types of nutrients
Vitamins
complex organic substance needed in small amounts for normal growth, and reproduction
Minerals
organic substance, becomes parts of bones, tissues and body fluids
Yeast
microscopic , single-celled, plant that produces, leavening gas carbon dioxide through fermintation
Al Dente
describes pastas texture as slightly resistant to the bite
Bran
outer protective covering of a kernel of grain
Flours
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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