Study sets matching "prep food nutrition mrs beas"

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Study sets matching "prep food nutrition mrs beas"

Mrs.Bea Food prep terms
cream
cut-in
fold
knead
to beat solid fat and sugar with a wooden spoon or electric m…
to combine flour and solid fat by cutting the fat into tiny p…
to blend a delicate mixture into a heavier one, using a rubbe…
to work a ball of dough with the heels of the hands repeating…
cream
to beat solid fat and sugar with a wooden spoon or electric m…
cut-in
to combine flour and solid fat by cutting the fat into tiny p…
31 terms
Nutrition food prep terms
bake
baste
boil
broil
to cook by indirect heat in a oven
moisten a food while cooking to add flavor and prevent drying
to cook where bubbles continually rise and break on surface
to cook by direct heat
bake
to cook by indirect heat in a oven
baste
moisten a food while cooking to add flavor and prevent drying
Food Prep nutrition
Nutrition
6 categories of nutrients
Essential Nutrients
Nonessential nutrients
The science that studies nutrients—(chemical) substances foun…
Carbohydrates... Lipids... Proteins... Vitamins... Minerals... Water
Must be provided by food because the body does not produce th…
Healthy, well-nourished bodies can make them in sufficient qu…
Nutrition
The science that studies nutrients—(chemical) substances foun…
6 categories of nutrients
Carbohydrates... Lipids... Proteins... Vitamins... Minerals... Water
Food and Nutrition Test Prep.
The only chemical that is NOT used as…
Which acid is essential in the human d…
What is the unit of measurement for th…
Which of these is not a carbohydrate?
an acid
Vitamin C
Calorie
Water, Candy, Rice, Beans
The only chemical that is NOT used as…
an acid
Which acid is essential in the human d…
Vitamin C
Mrs. Fell Food and Nutrition
sift
cut in method
beat
stir
to separate or combine ingredients using a sifter
method of combining solid fat with flour using a pastry blender
mix ingredients with a circular, up down motion using a whisk…
mix using a circular motion using a fork or spoon
sift
to separate or combine ingredients using a sifter
cut in method
method of combining solid fat with flour using a pastry blender
62 terms
Mrs. Fell Food and Nutrition
sift
cut in method
beat
stir
to separate or combine ingredients using a sifter
method of combining solid fat with flour using a pastry blender
mix ingredients with a circular, up down motion using a whisk…
mix using a circular motion using a fork or spoon
sift
to separate or combine ingredients using a sifter
cut in method
method of combining solid fat with flour using a pastry blender
41 terms
Nutrition Food prep
Diuretics
Blood Pressure
How Lower Blood Pressure
Fitness
-Substances that increase the production and secretion of uri…
Blood pressure (BP): a measure of force that blood exerts on…
-Low sodium... -High in fruits and vegetables... -Contains low fat…
ability to perform routine physical activity without undue fa…
Diuretics
-Substances that increase the production and secretion of uri…
Blood Pressure
Blood pressure (BP): a measure of force that blood exerts on…
18 terms
FOOD PREP NUTRITION
What are the 3 nutrients that don't su…
What is the graphic that depicts food…
6 Categories of Nutrients
Nutrient Dense foods
Vitamins minerals and water
MyPyramid
Carbohydrates, proteins, fats, vitamins, minerals, water
Foods that contain the most nutrition for the calories they p…
What are the 3 nutrients that don't su…
Vitamins minerals and water
What is the graphic that depicts food…
MyPyramid
49 terms
Mrs. Sims Food and Nutrition
what are the chemical substances in ou…
what are three functions of water?
what is a fat-like substance that caus…
what is an example of a macro mineral?
nutrients
1. hydrates... 2. aids in digestion... 3. helps regulate your body…
cholesteral
calcium
what are the chemical substances in ou…
nutrients
what are three functions of water?
1. hydrates... 2. aids in digestion... 3. helps regulate your body…
Food and Nutrition Midterm (Mrs. Fell)
Curd
Whey
Cultured milk
Condensed milk
solid part of cheese
liquid part of cheese
produced by adding bacteria to change the flavor and texture…
60% of the water is evaporated and sugar is added
Curd
solid part of cheese
Whey
liquid part of cheese
FOOD AND NUTRITION EXAM PREP
Daily Values
Probability and Risk
Chronic diseases
Yes
Nutrient standards that are printed on food labels. based on…
The DRI are based off of what two concepts?
The recommendations shown are to decrease...
the values reflect daily intakes to be achieved over time? th…
Daily Values
Nutrient standards that are printed on food labels. based on…
Probability and Risk
The DRI are based off of what two concepts?
Nutrition and Food Prep. Final
vitamin C and B-complex
no
cake, candy, cookies
butter and whipping cream
What are the water-soluble vitamins?
Are fruits high in fat?
Name 3 examples of a simple sugar.
Name dairy products that are high in fat.
vitamin C and B-complex
What are the water-soluble vitamins?
no
Are fruits high in fat?
Exam prep for food and nutrition
calorie
beat
stir
pack
unit of energy needed to raise the temperature of 1 gram of w…
stir in a fast repeating motion
to mix ingredients together
push ingredients together firmly into a measuring cup
calorie
unit of energy needed to raise the temperature of 1 gram of w…
beat
stir in a fast repeating motion
20 terms
foods and nutrition-Mrs. Smith
a cross between wheat and rye
a substitute for wheat flour in backin…
with a sweet and nutty flavor, this gr…
a small ivory-colored, rice-like grain
triticale
spelt
Amaranth
Quinoa
a cross between wheat and rye
triticale
a substitute for wheat flour in backin…
spelt
89 terms
Food Prep & Nutrition Fall Vocab
Nutrient
Nutrition
Wellness
Hospitality
A chemical substance, such as protein, carbohydrate, fat, or…
The study of nutrients and how the body uses them.
Good health and positive well-being, including physical, ment…
Kindness in welcoming guests or strangers.
Nutrient
A chemical substance, such as protein, carbohydrate, fat, or…
Nutrition
The study of nutrients and how the body uses them.
10 terms
Nutrition & Food Prep: The Digestive System
Mouth
Anus
Esophagus
Gallbladder
the 1st part of the digestive system, where food enters the b…
Is the opening at the end of the digestive system from which…
The long tube between the mouth and the stomach. It uses rhyt…
Is a small sac-like organ that stores and releases bile (a di…
Mouth
the 1st part of the digestive system, where food enters the b…
Anus
Is the opening at the end of the digestive system from which…
52 terms
Food Prep Nutrition and Food Safety Test
C or c
T
t
oz.
cup
tablespoon
teaspoon
ounce
C or c
cup
T
tablespoon
15 terms
Nutrition & Food Prep: Practice for Nutrition quiz
The 6 nutrients
Carbohydrates=
Fats=
Proteins=
protein, fat, carbohydrates, vitamins, minerals, & water.
4 calories per gram
9 calories per gram
4 calories per gram
The 6 nutrients
protein, fat, carbohydrates, vitamins, minerals, & water.
Carbohydrates=
4 calories per gram
21 terms
Food Prep & Nutrition Chpt. 5
Water
Carbohydrates
Fat
Proteins
Transports food through the body and has the most nutrient in…
Main source of energy/fuel and get most calories from carbs
1/3 of calories and insulate/protect the body
Help the body build and maintain body tissues
Water
Transports food through the body and has the most nutrient in…
Carbohydrates
Main source of energy/fuel and get most calories from carbs
40 terms
Foods And Nutrition Vocab Mrs. Addy
Bake
Baste
Beat
Braise
to cook in the oven under dry heat
to spoon liquid over food during cooking to keep moist and ad…
to mix my ingridients together with circular up-down motion
to cook in a small amount of liquid, covered, and under low h…
Bake
to cook in the oven under dry heat
Baste
to spoon liquid over food during cooking to keep moist and ad…
17 terms
Year 10 Food Prep and Nutrition - Carbohydrates
Sugars
Monosaccharides
Disaccharides
Glucose
A group of carbohydrates that taste sweet.
ONE sugar molecule, - glucose, fructose and galactose
TWO sugar molecules - sucrose, lactose and maltose
ripe fruits and vegetables, drinks, tablets and powders. ... Oft…
Sugars
A group of carbohydrates that taste sweet.
Monosaccharides
ONE sugar molecule, - glucose, fructose and galactose
11 terms
Year 10 Food Prep and Nutrition - Fats
Fats
Oils
Triglycerides
Saturated Fats
are solid at room temperature.
are liquid at room temperature.
are made of three fatty acids and one part glycerol. It is th…
Found mainly in solid fats, e.g. butter, lard, suet, block ve…
Fats
are solid at room temperature.
Oils
are liquid at room temperature.
39 terms
Meat- Food Nutrition- Mrs. Fell
beef
veal
pork
lamb
most popular meat in U.S.
comes from calves that are 1-3 months old.
comes from hogs
comes from very young sheep
beef
most popular meat in U.S.
veal
comes from calves that are 1-3 months old.
Management of Nutrition and food Med prep
performance management
Aspects of performance management
Mutually beneficial
Top Performers are motivated by what?
an ongoing process of communication between a supervisor and…
Planning work in advance so that expectations and goals can b…
An organization and its suppliers are interdependent and a mu…
Self-satisfaction (mcgregor)
performance management
an ongoing process of communication between a supervisor and…
Aspects of performance management
Planning work in advance so that expectations and goals can b…
22 terms
Nutrition- Food Prep and Terms (Take 2)
Strain
Arcing
Simmer
Sauté
To separate solid from liquid materials
Sparking that occurs in a microwave oven when metal comes in…
To cook in liquid that is barely at the boiling point
To brown or cook lightly and quickly in a small amount of hot…
Strain
To separate solid from liquid materials
Arcing
Sparking that occurs in a microwave oven when metal comes in…
59 terms
8A Food and Nutrition HCC Mrs Biggs
carbohydrate
constipation
diet
fat
A nutrient that is used as the main source of energy.
When the intestines get blocked.
The food that you eat.
A nutrient that is stored to be used for energy in the future…
carbohydrate
A nutrient that is used as the main source of energy.
constipation
When the intestines get blocked.
68 terms
Food prep test- nutritional needs
calorie
proteins
fortified foods
nutrition
the unit used to measure the amount of energy in a food
nutrient needed for growth, maintenance, and repair of cells…
a food to which nutrients are added in amounts greater than w…
the study of how the body uses the nutrients in food
calorie
the unit used to measure the amount of energy in a food
proteins
nutrient needed for growth, maintenance, and repair of cells…
43 terms
AR Food & Nutrition Unit 8: Food Prep (1-43)
Bake
Barbecue
Batter
Baste
cook in the oven in dry heat without a cover
to cook by broiling, grilling, roasting, or baking; tradition…
a flour and liquid mixture with a consistency ranging from a…
to spoon pan liquids over the surface of food during cooking…
Bake
cook in the oven in dry heat without a cover
Barbecue
to cook by broiling, grilling, roasting, or baking; tradition…
34 terms
AR Food & Nutrition Unit 8: Food Prep (44-67)
Mince
Mold
Pan broil
Parboil
to cut into very fine pieces
to shape by hand or by pouring into a form to achieve a desir…
to cook without fat in an uncovered skillet without grease an…
to boil briefly as a preliminary or incomplete cooking proced…
Mince
to cut into very fine pieces
Mold
to shape by hand or by pouring into a form to achieve a desir…
33 terms
Foods & Nutrition 1 Final Prep
Carbohydrate
dehydrate
knead
leavening agent
group of organic compounds; sugar, starch, and cellulouse
remove water from food to store it
massage or squeeze with hands
makes dough rise and soften
Carbohydrate
group of organic compounds; sugar, starch, and cellulouse
dehydrate
remove water from food to store it
Foods & Nutrition 1 Final Prep
Carbohydrate
dehydrate
knead
leavening agent
group of organic compounds; sugar, starch, and cellulouse
remove water from food to store it
massage or squeeze with hands
makes dough rise and soften
Carbohydrate
group of organic compounds; sugar, starch, and cellulouse
dehydrate
remove water from food to store it
69 terms
Food & Nutrition - Module 1 Nutrition & Wellness Exam Prep
absorption
amino acid
anorexia nervosa
appetite
the passage of nutrients from the gastrointestinal tract into…
one of the building blocks of protein molecules
an eating disorder characterized by self-starvation
a desire to eat
absorption
the passage of nutrients from the gastrointestinal tract into…
amino acid
one of the building blocks of protein molecules
33 terms
Mr. Hathorn Food Prep Words
Verser
Ajouter
Casser
Retirer
to pour
to add
to break
to remove
Verser
to pour
Ajouter
to add
14 terms
Nutrition & Food Prep - Cooking Terms for Midterm
Boil
Sauté
Pan-fry
Bake
rapid bubbles
to cook and brown in small amount of fats
cook in small amounts
cook with dry heat
Boil
rapid bubbles
Sauté
to cook and brown in small amount of fats
60 terms
8A Food and Nutrition HCC Mrs Biggs
carbohydrate
constipation
diet
fat
A nutrient that is used as the main source of energy.
When the intestines get blocked.
The food that you eat.
A nutrient that is stored to be used for energy in the future…
carbohydrate
A nutrient that is used as the main source of energy.
constipation
When the intestines get blocked.
6 terms
Nutrition and Health: Retaining Vitamins & Food Prep
Problem: Exposure to Oxygen destroys v…
Problem: Vitamins degrade after fruits…
Problem: Water-soluble vitamins leak o…
Problem: Many vitamins are destroyed b…
Strategies: cover cut fruits and veggies, store juice and oil…
Strategies: keep fruits and vegetables chilled
Strategies: use cooking liquids in recipes, steam vegetables…
Strategies: cook vegetables until tender. Avoid overcooking.…
Problem: Exposure to Oxygen destroys v…
Strategies: cover cut fruits and veggies, store juice and oil…
Problem: Vitamins degrade after fruits…
Strategies: keep fruits and vegetables chilled
FOOD AND NUTRITION EXAM PREP v1
Food
Nutrition
Diet
Nutrients
Any substance body can take in and assimilate, that will enab…
Science of how food nourishes the body.
Foods and drinks a person usually eats or drinks.
Components of food indispensable to body's functioning.
Food
Any substance body can take in and assimilate, that will enab…
Nutrition
Science of how food nourishes the body.
Food Prep & Nutrition Ch. 19 Vocab
Contaminant
Foodborne Illness
Microorganism
Toxin
A substance that makes food unsafe to eat
Sickness caused by eating food that contains a contaminant
Living thing that only a microscope can see
Poison
Contaminant
A substance that makes food unsafe to eat
Foodborne Illness
Sickness caused by eating food that contains a contaminant
31 terms
Food Prep & Nutrition Ch. 19 Vocab
Contaminant
Foodborne Illness
Microorganism
Toxin
A substance that makes food unsafe to eat
Sickness caused by eating food that contains a contaminant
Living thing that only a microscope can see
Poison
Contaminant
A substance that makes food unsafe to eat
Foodborne Illness
Sickness caused by eating food that contains a contaminant
13 terms
Food Prep & Nutrition Ch. 1 Vocab
Nutrient
Nutrition
Wellness
Hospitality
A chemical substance, such as protein, carbohydrate, fat, or…
The study of nutrients and how the body uses them
Good health and positive well-being, including physical, ment…
Kindness in welcoming guests or strangers
Nutrient
A chemical substance, such as protein, carbohydrate, fat, or…
Nutrition
The study of nutrients and how the body uses them
15 terms
Food Prep & Nutrition Ch. 6 Vocab
Carbohydrates
Photosynthesis
Chlorophyll
Sugar
Body's main source of energy
Process by which plants use the sun's energy to convert carbo…
Green pigment in plants
Form of carbohydrate that supplies energy to the body
Carbohydrates
Body's main source of energy
Photosynthesis
Process by which plants use the sun's energy to convert carbo…
Food Prep & Nutrition Ch. 19 Vocab
Contaminant
Foodborne Illness
Microorganism
Toxin
A substance that makes food unsafe to eat
Sickness caused by eating food that contains a contaminant
Living thing that only a microscope can see
Poison
Contaminant
A substance that makes food unsafe to eat
Foodborne Illness
Sickness caused by eating food that contains a contaminant
15 terms
Food Prep & Nutrition Ch. 28 Vocab
Fruit
Drupe
Pome
Savory
The part of a plant that holds the seeds
A fruit with a single hard seed, also called a pit or stone,…
A fruit with several small seeds and thick, firm flesh with a…
Flavorful but not sweet
Fruit
The part of a plant that holds the seeds
Drupe
A fruit with a single hard seed, also called a pit or stone,…
13 terms
AR Food & Nutrition Unit 8: Food Prep (44-55)
Mince
Mold
Pan broil
Parboil
to cut into very fine pieces
to shape by hand or by pouring into a form to achieve a desir…
to cook without fat in an uncovered skillet without grease an…
to boil briefly as a preliminary or incomplete cooking proced…
Mince
to cut into very fine pieces
Mold
to shape by hand or by pouring into a form to achieve a desir…
AR Food & Nutrition Unit 8: Food Prep (44-67)
Mince
Mold
Pan broil
Parboil
to cut into very fine pieces
to shape by hand or by pouring into a form to achieve a desir…
to cook without fat in an uncovered skillet without grease an…
to boil briefly as a preliminary or incomplete cooking proced…
Mince
to cut into very fine pieces
Mold
to shape by hand or by pouring into a form to achieve a desir…
21 terms
AR Food & Nutrition Unit 8: Food Prep (56-67)
Roast
Roll
Saute´
Scald
to cook uncovered in the oven with dry heat
to shape into a round mass, to flatten dough to an even thick…
to cook food in a small amount of fat, stirring or flipping i…
to heat a liquid to just below the boiling point; to dip food…
Roast
to cook uncovered in the oven with dry heat
Roll
to shape into a round mass, to flatten dough to an even thick…
19 terms
AR Food & Nutrition Unit 8: Food Prep (1-20)
Bake
Barbecue
Batter
Baste
cook in the oven in dry heat without a cover
to cook by broiling, grilling, roasting, or baking; tradition…
a flour and liquid mixture with a consistency ranging from a…
to spoon pan liquids over the surface of food during cooking…
Bake
cook in the oven in dry heat without a cover
Barbecue
to cook by broiling, grilling, roasting, or baking; tradition…
20 terms
Food Prep & Nutrition Ch. 5 Vocab
Malnutrition
Anemia
Daily Reference Intake (DRI)
Recommended Dietary Allowance (RDA)
Poor nourishment resulting from a lack of nutrients
Blood disorder causing lack of energy, weakness, shortness of…
Recommended daily amount of nutrients for people of a certain…
Amount of a nutrient needed by 98% of the people in a given a…
Malnutrition
Poor nourishment resulting from a lack of nutrients
Anemia
Blood disorder causing lack of energy, weakness, shortness of…
11 terms
Food Prep Week 1-Chapter 3-Nutrition
Simple Carbs
Complex Carbs
Soluble Fiber
Insoluble Fiber
Occur in naturally occuring sugars as well as in sweeteners
Occur in fiber and starch
forms a gel in digestive tract
increases fecal bulk
Simple Carbs
Occur in naturally occuring sugars as well as in sweeteners
Complex Carbs
Occur in fiber and starch
23 terms
AR Food & Nutrition Unit 8: Food Prep (21-43)
Equivalent
Flake
Flour
Fold
the same amount expressed in different ways by using differen…
to break fish into small pieces with a fork
to sprinkle or coat with flour
to add ingredients carefully as not to lose air bubbles; the…
Equivalent
the same amount expressed in different ways by using differen…
Flake
to break fish into small pieces with a fork
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