FACS consumerism test review

Nutrition

The process of taking in food & using it for energy, growth, & good health.

Nutrients

Substances in foods that your body needs to grow, have energy & stay healthy.

Carbohydrates

The starches and sugars found in foods. Provides the body with most of it's energy needs. 4 cals/gram

Simple Carbohydrates

Carbs that are made up of simple sugars & provides the body with energy (fruits, sugar, candy, soda).

Complex carbohydrates

are made up of sugar molecules that are strung together in long, complex chains. Complex carbohydrates are found in foods such as peas, beans, whole grains, and vegetables.

Fats

Nutrients that promote normal growth, give you energy, and keep your skin healthy. 9 cals/gram

Proteins

Needed to build, repair, and maintain body cells and tissues, especially muscle & provide energy. 4 cals/gram

Vitamins

Compounds that help regulate the body systems/processes.

Minerals

Substances the body uses to form healthy bones and teeth, keep blood healthy, & keep the heart and other organs working properly.

Water

The body's most essential nutrient; needed to help hydrate and regulate the body's systems and functions.

Fiber

Found in carbohydrates: Aids in digestion

Calories

Energy found in food

Money

Grocery shoppers save______ at the store

Healthy

Good shoppers buy ____ food.

National Brand

They are sold nationwide and are expensive due to the advertising cost that is passed on to the consumer.

Store Brand

They may have the store name on the label. They usually cost about 25% less than the National brands. Their quality and nutritional value are similar.

Generic Brand

They cost the least and are of a lower quality. The nutritional value is similar to the other brands.

Major

Try to make one _____ shopping trip instead of several small ones

Crowded

To spend less time on standing in line, shop when the store is less ________

Hungry

Avoid shopping when you are _______

Newspaper

Check __________ ads before you shop

Sale

When planning your menus, take advantage of _____ items in the newspaper ads

Coupons

Cents-off _________ allow the shopper to buy products at a reduced price

Posted

Keep a shopping list ________ in your kitchen

Ingredients

When planning menus, write down the __________ you need for the recipes

Cabinets

Before shopping check the________, refrigerator and freezer for items you need

Convenience Store

Limited line of food/non food items, used for quick stops. The store has longer hours and the prices may be higher

Warehouse

Limited line of basic items; displayed in cartons; sold in large quantities: fewer services. No frills (no bags)

Food Co-Ops

Owned and operated by members; buy in quantity and distribute among members; lower prices and good quality

Supermarket

Sells full line of food and nonfood items; specialty departments like bakery, meats, floral etc.; open longer hours; offer weekly sales

Specialty

Store centers on one type of food such as meat, baked goods, candy etc. The prices are higher and special items may be ordered by and prepared for the customer

Farmers Market

Local growers bring their fresh products to sell; reasonable cost for fruits and vegetables, available only during the growing season.

Sell or Pull Date

The last day a product should be sold. Safe for home use after this date. Yogurt and cold cuts are examples.

Expiration Date

The date when the food product is no longer flavorful, useful or safe. Yeast is an example.

Freshness/Use by Date

The date which tells when a product should be used to assure peak quality. Found on baked goods.

Pack Date

Date when a food was packaged. Used on canned goods.

Shopping List

A good thing to have when you go shopping

Staples

Milk, flour, eggs, bread, sugar, salt, pepper

Eye Level

On a shelf will you often find the most popular items in a store

Unit Price

The price per ounce or price per pound of food

Quick Breads

Flour mixture made with fast acting leavening agents.

Pour batter

Thin consistency - has the highest amount of liquid. Used for pancakes, waffles, popovers.

Drop batter

Fairly thick and sticky. Used for muffins, biscuits, and coffee cake.

Dough

Flour mixture that has less liquid and is stiffer. Used for biscuits, scones, and cake doughnuts.

Flour

Gives structure or body

Leavening agents

Baking soda & Baking powder. Adds air and is needed for the product to rise.

Salt

Improves flavor

Fat

Gives tenderness

Liquid

Dissolves dry ingredients, amount determines type of batter or dough.

Sugar

Provides sweetness

Eggs

Provide color, texture, and nutrients.

Muffin Method

Sift dry ingredients in one bowl, mix liquids in another bowl. Pour liquids into dry ingredients. Mix until dry ingredients are moist/ lumpy

Biscuit Method

Sift dry ingredients in one bowl. Cut in the fat with a pastry blender. Add liquid all at once. Knead dough lightly. Roll dough to desired thickness

Gluten

An elastic substance, formed from proteins present in wheat flours, that gives structure and strength to baked goods.

Perfect muffin

Has cauliflower top, few tunnels, and is tender.

Under-mixed muffin

Has low volume, flat surface, very crumbly.

Over-mixed muffin

Has peaked top, very tough, large tunnels inside.

Pastry Blender

Used to cut in fat and create layers.

Biscuit cutter

Used to create biscuits straight sides and keep biscuits even.

Kneading

Done to develop gluten