CA2 Unit 1 Review
Terms in this set (39)
People, things, and quantities that can help you reach a goal
A food that can spoil quickly Entrée Main food dish
Beliefs and concepts that a person holds as important
A mix of food customs and habits that include when, what, and how much people eat.
Eating five or more small meals throughout the day instead of three large ones
Offer table service, guests are seated, and a server takes their order
You order at the counter or help yourself from a buffet, then pay and take your food to a table
Offer quick service from a limited menu, often in large portions. Not typically made for healthfulness
List 3 examples of perishable foods
Eggs, cheese, fresh fish
How did WWII have an impact on eating habits?
Women became a major part of the workforce, working long shifts in factories and shipyards
Why is breakfast the most important meal of the day?
Helps you feel alert, you may have been fasting for 10-12 hours, research shows students that eat breakfast do better in school than those who do not
Who has the biggest influence of your food choices?
A plan for managing your money
Preparing a dish from basic ingredients
Product of agriculture, often surplus food purchased from farmers
A set of responsibilities based on your different relationships with others
Foods that have been processed to make them easier and faster to us
Basic items that are used on a regular basis, such as milk, cereal, eggs and bread
Shelf-stable foods sold loose in covered bins or barrels, in just a single bag or reusable container
Cooking Approach to cooking that uses a few convenience foods, along with basic ingredients for easier meal prep
What are 3 resources for meal planning?
Time, energy, skills, equipment, available food;
How does meal planning benefit you?
stay energized, gain skills for independence; ensure nutritional needs met
What factors influence your food spending?
Number of family members, age of family members, time/skills available, how often family eats out
What are 2 examples of convenience foods?
Microwavable foods, single serve foods
What factors should you consider when planning for meal appeal?
Color, flavor, shape, size, texture, temperature
A substance, such as a chemical or organism that makes food unsafe to eat
Sickness caused by eating food that contains a contaminant Spore Protected cell that develops into a bacterium when it has the right conditions of food, warmth & moisture
Poison that can cause illness Rehydrate Absorb water and become soft again
Moisture loss due to improper packaging, or overly long storage in the freezer
Living thing so small it can only be seen through a microscope
Spread of harmful bacteria from one food to another
Thoroughly washing your body, face and hands to help avoid transferring harmful bacteria when transferring food
Prevention of illness through cleanliness
What are 4 possible side effects of a foodborne illness?
Fever, headache, vomiting, diarrhea
How long should you wash your hands?
What is the temperature danger zone? What happens in it?
40˚-140˚; bacteria grows and multiplies rapidly
How long should perishable foods be left out?
Explain 3 ways you can preserve foods.
Canning, freezing, drying
What is the proper procedure for washing dishes?
Scrap & rinse then presoak, wash dishes in order from glass to greasy cookware last, let dishes air dry in rack or dry with a clean/dry towel