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Food and Nutrition 1
Utah Skills Competency Test
| Question | |
|---|---|
| Chop | to cut into small pieces |
| Cream | to work sugar and fat together until the mixture is soft and fluffy |
| Cut-In | to cut fat into flour with two knives or a pastry blender |
| Dice | to cut into very small cubes |
| Dredge | to coat a food HEAVILY if flour, breadcrumbs or cornmeal |
| Flour | to sprinkle or lightly coat with a powdered substance, often crumbs or seasoning |
| Fold-In | to combine two mixtures by gently cutting down through the mixture, across the bottom, and turning over near the surface |
| Grate | to rub a food on a surface with sharp projections |
| Knead | to work a dough by pressing and folding until it becomes elastic and smooth |
| Mince | to cut food into the smallest possible pieces |
| Peel/Pare | to remove or strip off the skin or rind of some fruits and vegetables |
| Saute | to brown or cook food in a small amount of fat over a low or medium heat |
| Simmer | to cook food just below the boiling point |
| Steam | to cook by the vapor produced when water is heated to the boiling point |
| Whip | to beat rapidly to incorporate air and to increase volume |
| How to Measure Flour | spoon in and level off |
| How to Measure Sifted Flour | sift in a sifter, spoon into measuring cup and level off |
| How to Measure Sugar | scoop and level off |
| How to Measure Brown Sugar | spoon in, pack down, and level off |
| How to Measure Liquids | measure in a liquid measuring cup on a level surface at eye level |
| How to Measure Butter/Margarine | cut on the correct paper wrappings with a knife on a cutting board |
| How to Measure Eggs | Crack into a separate container, one at a time, checking for freshness and shells |
| How to Measure Shortening | water displacement or pack into a dry measuring cup and level off |
| Tablespoon | T. or Tbsp. |
| Teaspoon | t. or tsp. |
| Minute | min. |
| Hour | hr. |
| Ounce | oz. |
| Quart | qt. |
| Pint | pt. |
| Gallon | gal. |
| Cup | c. |
| Pound | lb. or # |
| Dozen | doz. |
| Package | pkg. |
| 1 Tbsp. in tsp. | 3 tsp. |
| 1 pt. in c. | 2 c. |
| 1 qt. in c. | 4 c. |
| 1 qt. in pt. | 2 pt. |
| 1 gal. in c. | 16 c. |
| 1 gal in qt. | 4 qt. |
| 1 gal in pt. | 8 pt. |
| 1 c. in Tbsp. | 16 Tbsp. |
| 1 c. in fl. oz. | 8 fl. oz. |
| 1 lb. in oz. | 16 oz. |
| 1/3 c. in Tbsp. | 5 1/3 Tbsp. or 5 Tbsp. + 1 tsp. |
| What two measuring cups should you use to measure 3/4 c.? | 1/2 c. and 1/4 c. |
| What are the three ways you should put out a grease fire? | cover with a lid, smother with baking soda, use a fire extinguisher |
| What are the three things you should NEVER put on a grease fire? | water, sugar, flour |
| How should you care for a first-degree burn? | place under cool running water |
| How should you care for a bleeding cut? | put pressure on the wound |
| What should you do FIRST if someone is being shocked? | turn off the main power source |
| What is the minimum amount of time that should be spent on hand washing? | 20 seconds |
| How should you lift the lid off a pan that is full of hot, steamy food? | away from your face |
| Which is safer, sharp or dull knives? | sharp knife |
| What does a mixture of chlorine bleach and ammonia create? | a toxic, deadly gas |
| What temperature should beef, veal, lamb, and pork be cooked to? | 145 degrees |
| What temperature should ground meets be cooked to? | 155 degrees |
| What temperature should poultry and leftovers be cooked to? | 165 degrees |
| E. Coli | under-cooked ground beef |
| Salmonella | raw poultry and eggs |
| Staph | human mucous |
| Hepatitis A | feces/improper hand washing |
| Botulism | improperly canned foods |
| Norovirus | infected food handler |
| Clostridium Perfringens | time and temperature abused foods |
| Campylobacter SPP | unpasteurized milk and contaminated water |
| Temperature Danger Zone | between 41 and 135 degrees |
| The safest ways to thaw frozen food | in the fridge for 2-3 days, in the microwave, under cold running water, as part of the cooking process |
| Four things bacteria need to grow | food, moisture, warmth, time |
| Three microwave safe materials | paper, plastic, glass |
| Three things microwaves are attracted to? | water, sugar, fat |
| Metal | repels microwaves |
| Standing time | time allowed for a product to sit after microwaving |
| Why foods don't brown in the microwave | no dry heat to pull away the moisture |
| Carbohydrates | 4 calories per gram, provide main source of energy |
| Lipids | 9 calories per gram, reserve store of energy, carries vitamins KADE, cushion, insulator, healthy skin, cell growth, adds flavor, satisfies hunger |
| Protein | 4 calories per gram, build and repair body tissues |
| Water | 0 calories per gram, carries water soluble vitamins, regulates temperature, carries waste, prevents dehyrdation |
| Vitamins | 0 calories per gram, regulate body functions |
| Minerals | 0 calories per gram, regulates body functions |
| 5 years | how often the Dietary Guidelines are revised |
| Red, Orange, and Dark Green | the three colors of vegetables that provide the most nutrients |
| Nutrient Dense | food provides a substantial amount of nutrients with relatively few calories |
| Empty Calories | food contains solid fats and added sugars, high calories/low nutrients |
| Caloric Needs are based on | age, gender, activity level |
| Saturated Fatty Acids | Raises HDLs, Raises LDLs, More solid in texture, Animal Products |
| Polyunsaturated Fatty Acids | Lowers HDLs, Lowers LDLs, More liquid in texture, Vegetable Oils |
| Monounsaturated | Raises HDLs, Lowers LDLs, More liquid in texture, Olive Oil, Avocado Oil, Peanut Oil |
| Hydrogenation | adding hydrogen atoms to an oil to make it more solid, Trans Fatty Acids |
| 20-35 grams | the amount of fiber the average American needs each day |
| Sugars | Simple Carbs |
| Starches | Complex Carbs |
| Quick Breads Leavening Agents | baking soda, baking powder |
| Carbon Dioxide (CO2) | the gas produced by leavening agents |
| Sugar | Feeds the yeast |
| Salt | controls the yeast |
| Rice Yield Ratio | 1:3 |
| Pasta Yield Ratio | 1:2 |
| Amino Acids | the building blocks of protein |
| 9 | number of essential amino acids |
| Complete Protein | contains all 9 essential amino acids |
| Incomplete Protein | does not contain all 9 essential amino acids |
| Complimentary Protein | combining 2 incomplete to get all 9 essential amino acids, beans and rice, peanut butter and whole wheat bread |
| Binder | Meat Loaf |
| Thickener | Pudding |
| Coating | Breaded Chicken |
| Leavening Agent | Angel Food Cake |
| Emulsifier | Mayonnaise |
| Pasteurization | heat treatment of milk and milk products to remove or kill harmful bacteria |
| Homogenization | the break down and distribution of fat particles in milk |
| Vitamin A | Fat-Soluble, Function: Good Vision, Hair, and Skin, Deficiency: Night Blindness |
| Vitamin D | Fat-Soluble, Function: Bones and Teeth, Deficiency: Rickets |
| Vitamin E | Fat-Soluble, Function: protects blood cells, Deficiency: poor nerve connection |
| Vitamin K | Fat-Soluble, Function: blood clotting, Deficiency: bruising and bleeding |
| Vitamin C (Ascorbic Acid) | Water-Soluble, Function: protect against infections, Deficiency: Scurvy |
| Folate/Folic Acid (B9) | Water-Soluble, Function: helps body make new cells, Deficiency: Spina Bifida |
| Calcium | Macro Mineral, Function: bones and teeth, Deficiency: Osteoporosis |
| Iron | Micro Mineral, Function: red blood cells, Deficiency: Anemia |
| Electrolytes | Sodium and Potassium, Function: maintain fluid balance, Deficiency: seizures, poor nerve connection |
| Microwave or Steam | two best ways to cook vegetables to preserve nutrients |
| Farm to Table | Farm, Processing, Transportation, Retail, Table |
| Three things that destroy nutrients in fruits and vegetables | air, heat, water |
| 8 cups or 64 fl. oz. | how much water to drink a day |
| 3 cups | how much dairy to consume each day |
| 1 1/2-2 cups | how much fruit to consume each day |
| 2 1/2-3 cups | how much vegetables to consume each day |
| 5-6 oz | how much protein to consume each day |
| 8 oz/4 oz | how much grains to consume each day/how much of those grains should be whole grains |
| Whole Grain Kernel | contains all three parts: germ, bran, endosperm |
| Germ | Vitamins and Minerals |
| Bran | Fiber |
| Endosperm | Starch and Protein |
Created by:
megan.baker
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