Foods Final Test

1. Foods Final Test Second Semester

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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

16. 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

17. 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

18. 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

19. 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

20. 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

21. 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

22. 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

23. 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

24. 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

25. 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

26. 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

27. 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

28. “red meat” includes beef, pork, and lamb • Poultry includes chicken, duck and goose • Poultry parts, such as the liver and gizzard are called giblets

29. 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

30. 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

31. 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

32. 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

33. Legumes should be stored in the pantry • You need 2 – 3 servings per day from the meat group • Legumes belong to two food groups

34. 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

35. 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

36. 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

37. 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

38. 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

39. 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

40. 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

41. 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

42. 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

43. 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

44. 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

45. 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

46. 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

47. 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

48. 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

49. 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

50. 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