Midterm
Help!
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| chemicals in food that are necessary for life and are released into the body when food is broken down | nutrients
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| t/f nutrients are needed for the body to grow, function, repair itself, and create energy | true
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| the study of nutrients and how the body uses them | nutrition
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| comfort foods are usually high in ________ and _______ | fat and calories
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| t/f there are no food careers that don't involve cooking | false
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| what is included in a place setting | the tableware needed for one person to eat a meal
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| the arrangement of a place setting is called a ________ | cover
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| how much space should be allowed on a table for each cover | at least 20 inches
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| when setting a table,where should you place the knives | to the right of the plate, bade facing plate
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| spoons? | to the right of the knives
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| forks? | to the left of the plate
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| water glass? | just above the dinner knife
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| bread/butter plate? | above the forks
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| napkin? | to the left of the forks
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| which direction is food passed around the table in? | to the right
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| courtesy shown by showing good manners when eating | table etiquette
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| substances that make food unfit for use | food contaminant
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| sickness caused by eating foods containing harmful substances | foodborne illness
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| why should you never mix cleaning products? | it could create toxic fumes
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| beat rapidly to lighten and increase volume | whip
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| to make a mixture smooth with a rapid,lifting motion | beat
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| to combine two more ingredients throughly | blend
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| to heat sugar or foods containing a high percentage of sugar until a brown color and carmel flavor develop | carmalize
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| to remove the seed area of a fruit or vegetable | core
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| to make smooth and soft by beating with a spoon or mixer | cream
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| to make a decorative edge on pastry crust | flute
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| to rub food against a grater to obtain small particles of food | grate
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| to work dough by pressing with your hands | knead
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| to cause batters and doughs to rise, usually by means of a chemical leavening. | leaven
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| to combine two or more foods until throughly blended | mix
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| to shave away the skin of a fruit or vegetable | pare
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| how many teaspoons in a tablespoon? | 3
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| what are the two abbreviations for teaspoon? | t, tsp
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| what are the two abbreviations for tablespoon? | T, tbsp
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| What is the abbreviation for cup? | c
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| how many tablespoons in a cup? | 16
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| how many fluid ounces in a cup? | 8
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| how many cups in a quart? | 4
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| how many cups in a pint? | 2
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| how many pints in a quart? | 2
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| How many ounces in a pound? | 16
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| there is __cup in one stick of butter | 1/2
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| a stick of butter is _____ of a pound | 1/4
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