Foods Final Test
Second Semester
1
• Al dente is pasta that is tender but slightly
firm
• Bran is the coarse, outer layer of the grain
• Endosperm is the inner part of the grain
2
• Germ is the part at the base of the seed
that spouts when it’s planted
• Whole grain is made from the entire grain
kernel
• Use food labels to compare the nutrient
content in various grain products
3
• Choose a variety when buying rice
• Buy convenient grain product in moderation
• Store breads and rolls in airtight plastic bags
• Store leftover rice in the refrigerator
• Prepare pasta in LOTS of water
4
• Before adding pasta to the water, heat the
water to a vigorous boil
• Allow the past to continue boiling
• Preparing rice in microwave takes the
same amount of time
5
• To preserve nutrients in rice, do not rinse
the rice before or after cooking
• Grain foods are high in complex carbs,
which make them a great source of food
energy
• Grain foods in their natural state have very
little fat and no cholesterol
6
• The endosperm is the part of the grain that
is ground into white flour
• To get more fiber, buy bread made from
whole grain flour
• Brown rice is whole grain rice, whereas
white rice has had the bran and germ
removed
7
• Fiber gives shape to vegetables and helps
the digestive system
• Phytochemicals are natural chemicals
found in plants
• Legumes belong in the vegetable and
meat group
8
• Produce refers to fresh veggies, fruits, and
herbs
• In season describes fruits/veggies at their
highest quality, most plentiful supply and
lowest cost
• Eat a veggie with vitamin A every other
day
9
• Tender crisp describes veggies cooked
until tender but still crisp
• Choose veggies that are at their peak
• Check the nutrition facts for your veggies
• Buy fresh veggies and use right away
10
• Avoid buying veggies out of season
• Buy canned foods when not in season
• Salad mixes are a convenience food
• Refrigerate veggies as soon as you
unpack them
11
• Use veggies quickly
• Wash veggies right before you need to use them
• Steam veggies to preserve nutrients
• Don’t removed edible skins on veggies, it adds
fiber
12
• Don’t overcook veggies
• Cover veggies when simmering or
steaming, to speed up cooking time
• The fiber in fruit helps your digestive tract
work properly
13
• For the best flavor, wash fruit right before eating
it
• Fruit juice should not contain any added sugar
• Apricots and bananas are good sources of
potassium
• When fruit is in season, it usually is less
expensive
14
• Phytochemicals in fruit may help protect
from cancer
• ½ c canned, frozen, cooked fruit equals ½
serving
• Grapes and oranges do not continue to
ripen after they are harvested
15
• Blending fruit, yogurt, ice cubes, and fruit
juice is the way to make a fruit smoothie
• Every day you should eat a fruit or drink a
fruit juice that is rich in vitamin C
• Fruit pulp, edible fruit skins and edible fruit
seeds are sources of fiber
16
• The best place to store ripe fruit is in the fridge
• Avocados and coconut contain fat
• Carbs in fruits provides you with energy
• Produce department is where the fruit is placed
17
• You should have 2 – 4 servings of fruit a
day
• Trail mix is dried fruits, pretzels, cereal and
nuts
• A peach gets sweeter as it ripens because
its carbs turned from starch to sugar
18
• By adding liquid to fruit and cooking it over
low hear, you can make a fruit sauce
• One advantage of canned fruits is they
may cost less than fresh or frozen
• Vitamin D helps the body absorb calicum
19
• Lactose is the natural sugar found in milk
and milk products
• Pasteurized milk has been heat treated to
destroy bacteria that could cause disease
or spoil the milk
• Homogenized milk is processed so the fat
is evenly distributed
20
• Nonfat dry milk is reconstituted with water
• VHT is milk treated with high heat so it does not
need refrigeration
• Evaporated milk has some water removed
• Sweetened condensed milk has some water
removed and sugar added
21
• Buttermilk has a “friendly” bacteria to give
it a distinctive flavor
• Processed cheese is a pasteurized blend
of 2 or more ripened and unripened
cheeses
• Dairy foods provide the body with calcium,
a bone building nutrient
22
• The complete protein in dairy foods helps
the body to build and repair its tissue
• A good way for vegetarians to get the
calcium they need is to drink calciumfortified soy milk
• Cheeses such as ricotta and mozzarella
are examples of unripened cheeses
23
• Frozen dairy foods that are discolored
might have melted and then been reforzen
• Fresh milk, yogurt, and cheese should be
refrigerated as soon as possible after
purchase to prevent spoilage
• Cook cheese a t a low temp for a short
time to keep its flavor and texture
24
• Milk that has been scorched has a burnt
taste
• Heat milk just until it begins to steam
• To prevent milk from curdling, add acidic
ingredients to it very slowly while stirring
25
• A cut is a section of meat divided for sale
• Finfish are fish with fins, backbones, and gills
• Lean meat has less total fat, saturated fat and
cholesterol
• Marbling are thin streaks and flecks of fat that
you can see in a piece of meat
26
• Marinade is a flavorful liquid for soaking
meat, fish or poultry before cooking
• Shellfish is seafood that has no bones or
fins but has a shell instead
• Meat, poultry and fish are an important
source of protein, the nutrient that helps
build and repair body tissues
27
• “red meat” includes beef, pork, and lamb
• Poultry includes chicken, duck and goose
• Poultry parts, such as the liver and gizzard
are called giblets
28
• It is advisable to match the cooking
method you use with the kind of meat you
choose
• Tender cuts of meat generally cost more
than less tender cuts
• Less tender cuts of meat require long,
slow cooking in moist heat
29
• When shopping for meat, buy beef that is
bright red
• When shopping for poultry, look for skin
that is creamy white to yellow
• When selecting frozen meat, choose
packages that are frozen solid and are
free of ice crystals
30
• Smart shoppers base their meat
purchases on cost per serving rather than
cost per pound
• Meat, poultry, or fish that will not be used
within a few days after purchase should be
frozen
31
• To keep the fat content of your meal down when
dining on poultry, remove the skin before eating
• Meat, poultry and fish must be cooked
thoroughly to destroy bacteria that could cause
food borne illness
• Legumes are edible seeds that grow in pods
32
• Legumes should be stored in the pantry
• You need 2 – 3 servings per day from the
meat group
• Legumes belong to two food groups
33
• An omelet is a dish made with beaten
eggs that are set into a flat, pancake
shape
• Poaching is removing eggs from shells,
slipping them into boiling water and
simmering until done
34
• Legumes and nuts contain plenty of the
amino acids that make up protein
• Eggs, legumes and nuts provide folate and
other B vitamins
• Legumes and nuts are the only foods in
the meat and beans group that provide
complex carbs and fiber
35
• Unlike legumes, nuts are generally high in
fat but are cholesterol free
• You should limit eating eggs to 4 egg yolks
a week
• When choosing eggs, look for the “sell by”
date for freshness
36
• Tofu is often sold in the produce
department of a supermarket
• To store fresh eggs properly, keep them in
their carton in the refrigerator
• Avoid eating raw or undercooked eggs to
prevent the danger of food borne illness
37
• Hard cooked eggs are prepared by placing eggs
in their shells into boiling water for about 15
minutes
• Eggs that are fried and are turned over during
cooking are called over easy
• Eggs are used to thicken sauces and to hold
ingredients together, such as meatloaf
38
• Choose salad greens that have evenly colored
leaves
• Don’t use a knife of salad greens
• Wash salad greens under cool running water
• Placed greens in a spinner or on paper towels to
get rid of water
39
• Mix ingredients for salad in bowl
• Add salad dressing right before serving
• Fill your plate with a variety of greens
• Include dry beans, lean meat and shrimp
for protein
40
• Choose salads with less mayo added
• Limit trips to the salad bar
• Adding dry beans to a salad adds complex
carbs and fiber
• Add shredded cheese adds calcium
41
• Salad dressing help flavor salads but use
in moderation
• making a tossed salad with salad green,
edible leaves, can add variety and color
• Turn a salad into a main dish, add protein
foods such as poultry or dry beans
42
• Arranged salads use colorful ingredients
artfully positioned on a plate
• Salads made with gelatin can be molded
in a container to create a special shape
• Vinaigrette is a salad dressing that ia
mixture of oil and vinegar
43
• For freshness and safety when storing,
salads and salad ingredients should be
kept chilled
• A bisque is a thick, rich soup made with
pureed seafood, poultry or veggies
• Broth is a seasoned liquid strained off after
cooking meat, fish or veggies
44
• Chowder is a thick, chunky soup
• Condensed soup is a soup that has some
water removed during processing
• Pureed is finely mashed or ground food
45
• Bouillon and consommé` are example of
concentrated broth
• Fruit soups are served chilled, so they are
refreshing
• The ingredient that Manhattan style clam
chowder has that New England styles
does not have is tomatoes
46
• A stew is a thick, hearty mixture of chunky
veggies, meat, poultry or fish cooked slowly in a
liquid
• Including rice or barley in a coup make the soup
high in complex carbs
• Grain products thicken soups because the
starch they contain absorbs water and swells as
it cooks
47
• Including foods from the meat and beans
group adds protein to soup
• You can make your own stock by cooking
less tender cuts of meat or poultry slowly
in a pot of liquid and adding onions, celery,
carrots, herbs, and spices
48
• To keep soups and stews flavorful, adjust
the heat to keep the liquid at a simmer for
a long, slow cooking
• If you don’t have much time, you can use
canned broth or bouillon cubes in place of
homemade stock
49
• Adding veggies to soups can contribute
vitamins, minerals and fiber
• Use evaporated skim milk instead of
cream to lower the fat in creamed soups
• Using low fat or nonfat yogurt in creamed
soups adds extra calcium to the soups
50
• Adding herbs and spices to soups and
stews can add flavor without adding salt
• Leftover soups and stews should be
promptly refrigerated to prevent bacteria
from multiplying
• A casserole is a mixture of foods
51
• 1 ½ Qt casserole should cook 30 minutes
if all the ingredients are precooked
• Ingredients should be prepared and handy
before you begin your stir fry
• Finished stir fry is served over rice
52
• A wok is used in a traditional stir fry
• Liquid is added to a casserole to hold
ingredients together
• Casseroles made from leftovers can
stretch small amounts of meat and are
economical meals
53
• High carb foods, such as pasta and rice,
are typically used in casseroles are good
sources of food energy
• Poultry and beans often included in
casseroles add protein to the dish
54
• Ingredients such as pasta, meat, or poultry
need to be precooked before preparing a
casserole
• Cooking time of a casserole depends on
the number of servings the ingredients
included, and the size of the pan
55
• Uncovering a casserole the last 15
minutes of cooking time helps to brown the
casserole
• For a quick meal, combine ingredients in a
skillet, rather than bake them in a
casserole
56
• Stir frying involves cooking small pieces of
food in a little oil over high heat
• For even cooking during stir frying,
ingredients should be the same size and
shape
• For speed scratch cooking when stir
frying, use a frozen stir fry veggie mixture
57
• Raw meat, poultry or fish should be stir
fried separately before the other
ingredients
• When stir frying, start with the ingredients
that take the longest time to cook
• When stir frying, seasonings should be the
last ingredients to be added
58
• You can use cornstarch to thicken liquids
during stir frying to make a sauce
• A batter is thin enough to be poured or
dropped
• A flat bread has little or no leavening agent
59
• Kneading is to work and press the dough
with your hands
• Quick breads have baking powder or soda
in their ingredients
• Shortening is a solid fat made from
vegetable oil
60
• Yeast bread examples are bagels and
whole wheat bread
• Breads are made of flour, liquid, fat, and a
leavening agent
• The most commonly used types of flour
are made from wheat
61
• You don’t need to add salt and baking
powder to a recipe that calls for self rising
flour
• An ingredient that makes a baked product
rise by causing pockets of gas to expand
in the batter or dough as it bakes is a
leavening agent
62
• A mixture of ingredients that is stiff enough
to be molded or rolled on a board is dough
• Fat is the ingredient that helps give bread
flavor and a tender texture
• When making yeast bread, the dough
needs time to rise until it doubles in size
63
• Focaccia is a round yeast bread brushed
with olive oil and flavored with rosemary
• It is important to follow the recipe carefully
when making quick breads
• When making muffins, sift together dry
ingredients to make sure they are
combined evenly
64
• When breads are finished baking, they
should be placed on a wire rack for cooling
• A bread machine is convenient for baking
breads because it mixes, kneads, and
bakes the dough for you
• Quick breaks baked in a microwave don’t
brown
65
• In hot weather, you should store baked
goods in the refrigerator to prevent mold
growth
• Use whole grain breads to increase the
complex carbs and fiber in a sandwich
• Use a variety of breads when making a
sandwich
66
• Use a wide variety of fillings in sandwiches
like meatloaf for example
• Add fresh veggies to flavor sandwiches
• Add extra flavor by adding herbs, mustard,
horseradish or low fat may
67
• Choose whole grain crusts to add fiber to
home made pizza
• Thick crust pizza’s add calories
• Add broccoli, zucchini, and other veggies
to increase vitamin A and C
68
• Add toppings from the meat and beat food
group use lower fat cheeses to add
calcium and reduce calorie content
• An open face sandwich is one that has
only a bottom slice of bread
• Grilled sandwiches are traditionally cooked
in a skillet
69
• The first step in making sloppy joes is to
brown ground beef or turkey
• Use an instant read thermometer to make
sure internal temperature of burgers is 160
degrees
• A wrap sandwich is a flat bread rolled
around a filling
70
• Many sandwiches can be prepared ahead
of time and frozen for up to a week
• Use an insulated bag and a cold pack to
keep your sandwich fresh and safe to eat
• Sandwich ingredients such as lettuce and
tomato should be packed separately so
the sandwich doesn’t get soggy
71
• Traditional pizza includes yeast bread
crust
• English muffin pizzas with precooked
toppings can be heated in a microwave or
toaster oven until the cheese melts
72
• Chiffon cakes include oil and egg yolks
and are leavened with both beaten egg
whites and baking powder
• Cobbler is a cooked fruit dessert with a
sweetened biscuit dough topping
• Custards are a cooked mixture of milk and
eggs prepared on the stove top or oven
73
• Foam cakes do not include butter, shortening, or
oil and uses beaten egg whites as the leavening
agent
• Pastry dough is a blend of four, fat, salt and
liquid
• Shortened cakes include fat, such as butter or
shortening and use baking powder or baking
soda as the main leavening agent
74
• One way to trip calories in a rich dessert is
to share it with a friend
• Pudding is a type of dessert that counts
toward the day’s servings from the milk,
yogurt cheese group
• Most homemade puddings are thickened
with cornstarch
75
• The ingredient in custard that helps
thicken the custard and to give it a rich
flavor is eggs
• Cookie dough includes flour, fat, sugar,
eggs and a leavening agent to add
volume
76
• Once cookies are baked, they should be
placed on a wire rack to cool
• You can save time baking cookies by
using frozen cookie dough
• Chocolate cake is an example of the
category of cakes known as shortened
cakes
77
• Angel food cake is an example of the
category of cakes known as foam cakes
• Much of the fat in a pie is contained in the
crust
• To cut down on fat in making a crumb
crust pie, use less butter or margarine in
the crumb crust
78
• A fruit crisp is a dessert much like a cobbler, but
without the biscuit dough topping
• You should store pumpkin pie in the refrigerator
to keep it safe to eat
• You can store cakes and cookies at room
temperature for a few days in a tightly covered
container
79