Quiz
Nutrition Exam 2
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Questions in this quiz (71)
1application of heat to food
- Acooking
- Beating
- Cboiling
- Dbroiling
2Why cook?
- Adestroys microorganisms
- BThe only way to eat food
- Cchanges molecular structure
- Dsoftens food for easier digestion
- Emakes nutrient more available
- Fimproves flavoring
- Galters texture, taste, odor, and appearance
- Hall of the above
3Heat transferred to food by water, liquid, or steam
- can result in the destruction of flavor compounds, texture, vitamins, and/or minerals- Amoist heat
- Bdry heat
4scalding
- A150F, large bubbles on top and sides of the pan
- B160-180F, small bubbles, food partially or fully immersed
- C180F, gently rising bubbles
- DInvolve simmering; use a small amount of liquid, brown meat first
5poaching
- A150F, large bubbles on top and sides of the pan
- B160-180F, small bubbles, food partially or fully immersed
- CInvolve simmering; use a small amount of liquid, brown meat first
- D212F, water bubbles rapidly, for tough vegetables, meat, pasta/grains, beans
6Simmering
- A180F, gently rising bubbles
- B150F, large bubbles on top and sides of the pan
- CInvolve simmering; use a small amount of liquid, brown meat first
- DBoiling only for a few mins (partial cooking)
7Boiling
- A150F, large bubbles on top and sides of pan
- B160-180F, small bubbles, food partially or fully immersed
- C212F, water bubbles rapidly, for tough vegetables, meat, pasta/grains, beans
- D180F, gently rising bubbles
8[blank_start]Braiding/Stewing[blank_end]- Involve simmering; use small amount of liquid, brown meat first
- ABraising/Stewing
- BParboil
- Cblanch
- DSteaming
9Steaming is at [blank_start]212[blank_end] degrees and is placed [blank_start]above[blank_end] boiling water
- A212 or higher
- B201
- C151
- D210
- Eabove
- Fbelow
10braising is _______ and stewing is ______.
- Alarge pieces; small
- Bsmall pieces; large
11Heat transferred by air, radiation, fat, metal
- AWet heat
- BMoist heat
- CDry heat
12baking
- AHot air 212-500F, average 350F
- BFood under intense heat source, for tender meat, poultry, fish
- Cfood above a heat source
13Roasting
- Afood above heat source
- BFood under intense heat source, for tender meat, poultry, fish
- CFor meat (baste every 20 min), poultry, veggies
14Broiling
- AHot air 212-500F, average 350F
- BFor meat (baste every 20 min), poultry, veggies
- CFood under intense heat source, for tender meat, poultry, fish
15Grilling
- ACooking in fat, which lubricates; transfers heat; and provides flavor, browning and crispness
- BSlow cooked for long time
- Cfood above heat source
16Frying
- ACooking in fat, which lubricates; transfers heat; and provides flavor, browning and crispness
- Bslow cook for a long time
- Cfood above a heat source
17[blank_start]Conduction[blank_end] is Heat transferred from flame/coil and Energy transferred via direct contact
- AConduction
- BConvection
- CRadiation
18Heated water/air expand, low density, moves to surface; cooler water/air moves to bottom; creates circular movement
Energy transferred via mass motion of molecules- AConduction
- BConvection
- CRadiation
- DInduction
19Broiling, grilling, microwave; energy waves produce
Energy transferred via electromagnetic radiation- ARadiation
- BConvection
- CConduction
- DInduction
20Electric coil under ceramic surface; alternating current flows through the coil to produce a magnetic field, which then generates other smaller current
- AInduction
- BRadiation
- CConvection
- DConduction
21Measuring tools for [blank_start]liquid[blank_end] are graduated cylinder w lip for pouring
- Aliquid
- Bdry
22Measuring tools for [blank_start]dry[blank_end] flat-topped cups spoons for <1/4 C
- Adry
- Bliquid
23Measuring by weight is...
- AMost common technique
- Bmost accurate
- CLeast accurate
- DLeast common technique
24To mix using a circular or figure-eight motion
- Abeat
- Bstir
- Cblend
25Moved vigorously back n forth
- AStir
- Bbeat
- Ccream
26blend
- Aadhere
- BMixed thoroughly until one
- CTo mix using a circular or figure eight motion
- DGently incorporate
27Adhere
- Abind
- BBlend
- Cbeat
28Fat and sugar beaten, light airy texture
- Ablend
- Bbeat
- Ccream
29whip
- AGently incorporate
- BFat and sugar beaten, light airy texture
- CAir incorporated
30folding is gently incorporating
- ATrue
- BFalse
31Most formal, Serve and clear from the left; beverages from the right, courses: appetizers, soup, dish, palate cleanser, entree, salad
- ARussian
- BFrench
- CEnglish
- DAmerican
32food brought out on a cart, cooking completed on a small heater and cooked tableside
- ARussian
- BFrench
- CEnglish
- DAmerican
33Formal intimate gathering; waiters serve courses-or may be portioned out by host; a small group of people
- ARussian
- BEnglish
- CFrench
- DAmerican
34American Meal Service
- AMost Formal
- Bmeal plated n served from the kitchen
- Cfaster
- Dhighly trained cooks n waiter
- Eall of the above
35food brought out from kitchen; guest serve themselves from serving platters or bowl; food is passed clockwise; table settings are removed before dessert
- ARussian
- BFamily
- CFrench
- DEnglish
36Menu dictates
- APurchasing food items, equipment, scheduling, labor, and serving
- BTo plan, prepare, and serve meals
37-general/ regular
-prescribed depending on health condition
-modified consistency
- mashed, chopped, grounded, puréed- AFamily menu planning
- BHospital menu planning
- CGathering menu planning
- DRestaurant menu planning
38[blank_start]3-week[blank_end] menu cycle improves cost control
- A3-week
- B4-week
- C1-week
39Less [blank_start]tender[blank_end] meat = [blank_start]less[blank_end] expensive
- Atender
- Bfat
- Ccolor
- Dless
- Emore
- Fthe same
40the last day on which the product will still have high quality
- Aexpiration date
- Bsell-by date
- Cuse by date
41The suggested date for retailers to remove the product from shelves
- Aexpiration date
- Bsell by
- Cuse by
42A body tissue that provides support for the body and connects all of its parts
- Aconnective tissue
- BCollagen
- Cadipose tissue
- DElastin
43Gels w moist heat; high flavor; high toughness; higher w age
- Aconnective tissue
- BCollagen
- Cadipose tissue
- DElastin
44No softening w cooking; mostly found in neck and shoulders
- ACollagen
- Bconnective tissue
- CElastin
- Dadipose tissue
45Tissue that stores fat.
- Aadipose tissue
- BCollagen
- Cconnective tissue
- DElastin
46Youngest classification of beef
- Acalves
- Bveal
- Csteer
47milk-fed, milky flavor, pale color, tender texture
- Aveal
- Bcalves
- Csteer
- Dcow
48Beef is classified by...
- Aage
- Bsex
- Ccolor
- Dheight
- Eall of the above
49promote absorption and metabolism of nutrients, ↑ fat, and weight
- Aantibiotics
- Bhormones
- Cfeed
50[blank_start]Antibiotics[blank_end] to decrease boating and risk of acidosis
- AAntibiotics
- BHormones
51More bone means...
- AHigher AP
- BLess % yield
- Call of the above
52higher omega-3 content in beef is from
- Agrass fed
- Bgrain fed
- CBoth
53stiffening of the joints and muscles of a body a few hours after death, usually lasting from one to four days.
- AMyoglobin
- BRigor mortis
- CAging
54fed only grain, grass or milk, no hormones, antibiotics (only if sick)
- AOrganic meat
- Bkosher meat
- Cvariety meat
55Blood drained, arteries, and veins removed (no swine)
- AOrganic
- BKosher
- CVariety
56USDA grading poultry factors
- AShape
- BFleshing
- CFat
- DBlemishes
- EBroken bones or tears in the skin
- Fweight
- Gcolor
57Degree to which it has been cleaned or processed
- Adressed
- Bstyle
- Cwhole
58dressed poultry has Blood, feathers, craw/crop removed
- ATrue
- BFalse
59Nuggets, patties, chopped
- AComminuted
- BEmulsified
- Cground
60Very small pieces, mixed w fat and water
- AComminuted
- BEmulsified
- Cwhole
61Per person Chicken [blank_start]1/2 lb[blank_end], Turkey [blank_start]1 lb[blank_end], Duck [blank_start]1 lb[blank_end], Goose [blank_start]1/2 lb[blank_end]
- A1/2 lb
- B1 lb
- C2 lb
- D1 1/2 lb
- E1 lb
- F1/2 lb
- G1 1/2 lb
- H1 lb
- I1/2 lb
- J1/2 lb
- K1 lb
- L1 1/2 lb
62Microwave and cold water are the best technique to thaw poultry
- ATrue
- BFalse
63US Department of Commerce conducts inspections of fish processing plants
- ATrue
- BFalse
64Collagen–only [blank_start]3%[blank_end] in fish ([blank_start]15%[blank_end] in land animals)
- A3%
- B12%
- C5%
- D15%
- E20%
- F5%
65Slow twitch= [blank_start]white[blank_end] pigment; Fast twitch= [blank_start]red[blank_end] pigment
- Awhite
- Bred
- Cpink
- Dred
- Ewhite
- Fpink
66What qualities should be considered when selecting fish
- A“Fresh fish” aroma
- BBulging, jet black eyes
- CTight scales
- DFirm flesh
- EStiff body
- FBig belly
- GRed gills
- HBelly free of swelling or gas
67[blank_start]Gaping[blank_end] is the separation of fish flesh into flakes and is caused by aging and/or rough handling.
- AGaping
68“minced meat” is known as [blank_start]surimi[blank_end] and is deboned, minced, treated, mixed with gums, sugars, starch, egg whites, red coloring
- Asurimi
69Surimi is...
- Aup in omega 3
- Bdown in omega 3
- Cup in salt
- Ddown in salt
- Eup in cholesterol
- Fdown in cholesterol
70Fish final cooking temp...
- A350
- B145
- C212
- D155
71histamine
- Atoxins are not destroyed by cooking
- Braw fish consumed alone
- Chighly toxic in small amounts
- Dall of the above
Information
- Description
- Texas State Brasfield Exam 2 Review CH 5-9
- Author
- Elissa Atkinson
- Language
- English
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