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Foods II Final
| Question | Answer |
|---|---|
| A chemical substance in food that helps maintain the body is? | a nutrient |
| Saltwater fish are one of the most important sources of? | iodine |
| After the body absorbs nutrients, the nutrients undergo the chemical processes known as? | metabolism |
| Which of the following is a complex carbohydrate? | fiber |
| Which ingredient used in baled products functions primarily as a tenderizing agent? | fat |
| Which of the following vitamins are fat-soluble? | A, D, E, K |
| A pink color in cooked poultry indicates that? | a harmless chemical reaction has taken place |
| What type of pan should be used for cookies with light, delicate crusts? | Bright, shiny pans |
| The top quality grade of beef found in retail stores is usually? | choice |
| In which of the following case might a person's intake of fluids need to be increased? | All of the above |
| For quick thawing, frozen poultry can be? | wrapped in a tightly closed plastic bag and placed in a sink full of cold water |
| Which type if restaurant has a variety of individually priced foods placed along a serving line? | Cafeteria |
| Which of the following describes the flesh of a properly cooked fish? | Flakes easily with a fork |
| An infection caused by a parasite found in some under cooked meat is? | Toxoplasmosis |
| Poultry is a good source of all of the following nutrients except? | Carbohydrates |
| Which of the following are clues to meat tenderness? | Amount of marbling |
| If a loaf of yeast bread has large, over expanded cells, the dough was? | allowed to rise for too long a time |
| Which of the following has the highest proportion of liquid to flour? | Pour batter |
| Roasting is done? | in a slow oven |
| What would be an appropriate tip for an average service on a 12.00 restaurant bill? | $1.80 |
| Which of the following is not a basic ingredient used in pastry? | Sugar |
| Which of the following is not a quick bread? | English bread |
| Which of the following does not affect the cooking time of meat? | Salting the meat before cooking |
| Which of the following ingredients gives cake structure? | Flour |
| Which of the following is not a carbohydrate? | Amino acid |
| Fermentation takes place in yeast dough when the yeast acts on the? | sugars |
| Covering a bird completely with water and cooking it in a big pot is called? | Stewing |
| Which type of pie is usually a two-crust pie? | Fruit pie |
| Incomplete proteins are provided by? | dried beans, peas, and nuts |
| Tunnels are often found in? | overmixed muffins |
| In what order are foods in restaurants generally served? | Appetizer, salad, entree, and dessert |
| A shortened cake that contains no chemical leavener is a? | pound cake |
| A fatty acid that has as many hydrogen atoms as it can hold is called? | saturated fatty acid |
| Coating a fish with crumbs or a batter and frying it in a small amount of fat until browned describes? | panfrying |
| A jar of peanut butter costing $2.29 contains 16 servings. The cost per serving is about? | $.14 |
| Which leaving gas is the result of chemical reactions that occur between ingredients in baked products? | carbon dioxide |
| The quality of beef offered in fine restaurants is? | prime |
| Which of the following is not a noncrystalline candy? | fudge |
| The temperature range known as "the danger zone" is? | 40 F-140 F |
| The digestive process begins in the? | mouth |
| Which of the following minerals is found in the greatest amount in the human body? | Calcium |
| Which of the following is not required on all food product labels? | Price |
| Which of the following fats is not used in cakes? | Lard |
| Which of the following vitamins can the body make with exposure to sunlight? | Vitamin D |
| Double vision, inability to swallow, speech difficulty, and progressive respiratory paralysis are symptoms of? | Botulism |
| For which of the following groups does foodborne illness pose the greatest health risk? | Older adults |
| Which of the following is a safety precaution for preventing burns and fires? | Open pan lids at an angle away from the body |
| Which of the following groups of nutrients work as a team? | Sodium, Potassium, and chloride |
| Shellfish should be cooked? | for a short time at moderate temperature |
| Mil and milk products are the best food sources of? | Calcium |
| Proteins are made up of small units called? | amino acids |
| Which of the following is true about frozen meats? | They should be thawed in the refrigerator |
| Which of the following is a function of water? | helps regulate body temperature |
| Water animals that have soft bodies that are partially or fully covered by hard shells are called? | mollusks |
| Which of the following is not considered a vegetable salad? | Chef salad |
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yt.jacyannah