Foods 1 Final Exam

how many teaspoons in a tablespoon

3 tsp

how many tablespoons are in a cup

16 T

how many cups in a pint

2 cups

how do you measure 5/8C

1/2 measuring cup & 2 T

6 essential nutrients

protein
carbohydrates
fat
vitamins
minerals
water

2 groups of fat

Saturated and Unsaturated

bad cholesterol

low density lipo protein
takes stuff to liver
can build up and clog arteries

good cholesterol

high density lipo protein
picks up excess cholesterol and brings to liver for excretion

function of cholesterol

helps digest fat
build cells
makes vitamin D & some hormones

complete protein

meat, poultry, fish, eggs, milk, soy

incomplete protein

nuts,rice, lugemus, corn

function of proteins

essential for the growth, development, and repair of all body tissues

how much protein does a teen need everyday

70-210 grams

2 types of carbohydrates

simple and complex

ex. simple carbohydrates

fruit: gives quick energy

ex. complex carbohydrates

rice: provides long-lasting energy

glucose

blood sugar, body's basic fuel, broken down carbs

fat soluble vitamins

vitamins: A, E, D & K

water soluble vitamins

vitamins: C & B

function of minerals

assist in regulation of chemical reaction

caffeine

natural stimulate that affects the nervous system, heart and kidneys

what does your body do with excess nutrients

stores nutrients as fat

how to gain/lose weight

balance calories

factors that influence a person's caloric need

age
height
BMI
physical activity

foods with Vitamin A

dairy products

foods with Vitamin C

citrus fruits

benefits of nutritious snacks

some give us energy, vitamins and minerals

benefits of breakfast

gives you energy
helps you feel alert

foods that give you fiber

fruits, vegetables, whole grains

antioxidant

substance that protect cells & immune system from damage by harmful chemicals

"organic"

food produced without genetic modification or irradiation

10 types of vegetarianism

vegetarian
vegan
raw vegan
macrobiotics
lacto-vegetarian
ovo-vegetarian
lacto-ovo vegetarian
fruitarian
pescatarian
semi-vegetarian

vegetarian

does not eat meat, poultry or fish

vegan

eats only food from plant sources

raw vegan

eats only unprocessed vegan foods that haven't been heated above 115

macrobiotics

diet with unprocessed foods, mostly whole grain

lacto-vegetarian

only eats plant sources and dairy

ovo-vegetarian

eats plant sources and eggs

lacto-ovo vegetarian

wats plant sources, dairy and eggs

fruitarian

eats only ripe fruits of plants and trees

pescatarian

eats fish/ shell fish and plant sources

semi-vegetarian

avoid certain types of meat, poultry or fish

temph

pressed cake of fermented cooked soybeans mixed w/ grain

seitan

wheat gluten with seasoning

quorn

meat substitute made from protein of edible fungus

food allergies

abnormal response to certain foods by the body's immune system

enriched food

restoring nutrients that were lost in processing

fortified food

added nutrients that are not normally found in foods

5 food groups

fruits
grains
vegetables
protein
dairy

healthy diet

proper portion sizes
colorful plate of food
goals
increase physical activity

what is the sugar in milk

lactose

osteoporosis

condition in which bones become fragile and break easily

homogenized

processed to make the fat break into small particles

pasteurized

heat-treated to kill enzymes & harmful bacteria

how to prevent rubbery cheese

cook cheese at right temp and time

marbling

small white flecks of fat, appear in steak muscle tissue

how to cut meat for stir fry recipe

across the grain in thin strips

breading chicken prevents

drying out

tougher cuts of meat come from the _______ of an animal

shoulder

ex. starchy vegies

peas, corns, beans, winter squash

texture of cooked vegies

somewhat firm, not mushy

salad is considered the ______ part of the meal

can be any part of the meal

whole wheat

product that is made from whole wheat grains

legumes

plant w/ seed pods that split when rype

tofu

meat substitute, custard like, made from soy beans

gluten

elastic substance created when proteins from wheat flour combined with iquid

influences on food choices

number of family member
age of famiy
time & skills
how often family eats out
amount of food wasted

food label

labels that provide a wealth of info that can help you eat better and be healthier

how should soups be cooked

sate vegetables
add liquid
add solid
add seasoning

what can you use for stock while making soup?

bones with meat
vegetable trimmings or peals

where does meat thermometer go?

thickest part of meat

cutlet

thin tender slice of meat

roux

equal amounts of flour and fat

you can tell pasta and rice is done by

tasting it

what is food for yeast?

bread

why do we sift ingredients

helps mix dry ingredients together

correct way to measure brown sugar

packed into measuring cup

how does yeast dough differ from a quick dough bread?

yeast needs time to rise
quick has speedy baking

7 main ingredients

Eggs
Fat or Oil
Flavoring
Flour
Leavening Agent
Liquid
Sweetning

Eggs

adds flavor

Fat or Oil

tenderizes meat, adds moisture, browns food

Flavoring

adds new flavors

Flour

provides bulk, thickens

Leavening agent

makes things rise

Liquid

adds moisture, help bind ingredients

Sweetening

adds flavor, makes crispy

substitute for butter

DO NOT use whipped butter or margine

6 types of cookies

Bar
Drop
Cut-out
Molded
Pressed
Sliced

Danger Zone temp for food

40- 140 degrees

how long food can be at room temp

2 hours

nutrition

the study of nutrients and how the body uses them

4 things eggs do

bind
thicken
foam
emulsify

Bind

bind different foods together ex. meatballs

Thicken

makes a substance thicker

Foam

foams substances when beated on high

Emulsify

combines 2 liquids ex. mayo

2 minerals found in egg

iron & sulfur