Elissa Atkinson
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Texas State Brasfield Exam 2 Review CH 5-9

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Elissa Atkinson
Created by Elissa Atkinson about 4 years ago
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Nutrition Exam 2

Question 1 of 71

1

application of heat to food

Select one of the following:

  • cooking

  • eating

  • boiling

  • broiling

Explanation

Question 2 of 71

1

Why cook?

Select one or more of the following:

  • destroys microorganisms

  • The only way to eat food

  • changes molecular structure

  • softens food for easier digestion

  • makes nutrient more available

  • improves flavoring

  • alters texture, taste, odor, and appearance

  • all of the above

Explanation

Question 3 of 71

1

Heat transferred to food by water, liquid, or steam
- can result in the destruction of flavor compounds, texture, vitamins, and/or minerals

Select one of the following:

  • moist heat

  • dry heat

Explanation

Question 4 of 71

1

scalding

Select one of the following:

  • 150F, large bubbles on top and sides of the pan

  • 160-180F, small bubbles, food partially or fully immersed

  • 180F, gently rising bubbles

  • Involve simmering; use a small amount of liquid, brown meat first

Explanation

Question 5 of 71

1

poaching

Select one of the following:

  • 150F, large bubbles on top and sides of the pan

  • 160-180F, small bubbles, food partially or fully immersed

  • Involve simmering; use a small amount of liquid, brown meat first

  • 212F, water bubbles rapidly, for tough vegetables, meat, pasta/grains, beans

Explanation

Question 6 of 71

1

Simmering

Select one of the following:

  • 180F, gently rising bubbles

  • 150F, large bubbles on top and sides of the pan

  • Involve simmering; use a small amount of liquid, brown meat first

  • Boiling only for a few mins (partial cooking)

Explanation

Question 7 of 71

1

Boiling

Select one of the following:

  • 150F, large bubbles on top and sides of pan

  • 160-180F, small bubbles, food partially or fully immersed

  • 212F, water bubbles rapidly, for tough vegetables, meat, pasta/grains, beans

  • 180F, gently rising bubbles

Explanation

Question 8 of 71

1

Select from the dropdown list to complete the text.

( Braising/Stewing, Parboil, blanch, Steaming )- Involve simmering; use small amount of liquid, brown meat first

Explanation

Question 9 of 71

1

Select from the dropdown lists to complete the text.

Steaming is at ( 212 or higher, 201, 151, 210 ) degrees and is placed ( above, below ) boiling water

Explanation

Question 10 of 71

1

braising is _______ and stewing is ______.

Select one of the following:

  • large pieces; small

  • small pieces; large

Explanation

Question 11 of 71

1

Heat transferred by air, radiation, fat, metal

Select one of the following:

  • Wet heat

  • Moist heat

  • Dry heat

Explanation

Question 12 of 71

1

baking

Select one of the following:

  • Hot air 212-500F, average 350F

  • Food under intense heat source, for tender meat, poultry, fish

  • food above a heat source

Explanation

Question 13 of 71

1

Roasting

Select one of the following:

  • food above heat source

  • Food under intense heat source, for tender meat, poultry, fish

  • For meat (baste every 20 min), poultry, veggies

Explanation

Question 14 of 71

1

Broiling

Select one of the following:

  • Hot air 212-500F, average 350F

  • For meat (baste every 20 min), poultry, veggies

  • Food under intense heat source, for tender meat, poultry, fish

Explanation

Question 15 of 71

1

Grilling

Select one of the following:

  • Cooking in fat, which lubricates; transfers heat; and provides flavor, browning and crispness

  • Slow cooked for long time

  • food above heat source

Explanation

Question 16 of 71

1

Frying

Select one of the following:

  • Cooking in fat, which lubricates; transfers heat; and provides flavor, browning and crispness

  • slow cook for a long time

  • food above a heat source

Explanation

Question 17 of 71

1

Select from the dropdown list to complete the text.

( Conduction, Convection, Radiation ) is Heat transferred from flame/coil and Energy transferred via direct contact

Explanation

Question 18 of 71

1

Heated water/air expand, low density, moves to surface; cooler water/air moves to bottom; creates circular movement
Energy transferred via mass motion of molecules

Select one of the following:

  • Conduction

  • Convection

  • Radiation

  • Induction

Explanation

Question 19 of 71

1

Broiling, grilling, microwave; energy waves produce
Energy transferred via electromagnetic radiation

Select one of the following:

  • Radiation

  • Convection

  • Conduction

  • Induction

Explanation

Question 20 of 71

1

Electric coil under ceramic surface; alternating current flows through the coil to produce a magnetic field, which then generates other smaller current

Select one of the following:

  • Induction

  • Radiation

  • Convection

  • Conduction

Explanation

Question 21 of 71

1

Select from the dropdown list to complete the text.

Measuring tools for ( liquid, dry ) are graduated cylinder w lip for pouring

Explanation

Question 22 of 71

1

Select from the dropdown list to complete the text.

Measuring tools for ( dry, liquid ) flat-topped cups spoons for <1/4 C

Explanation

Question 23 of 71

1

Measuring by weight is...

Select one of the following:

  • Most common technique

  • most accurate

  • Least accurate

  • Least common technique

Explanation

Question 24 of 71

1

To mix using a circular or figure-eight motion

Select one of the following:

  • beat

  • stir

  • blend

Explanation

Question 25 of 71

1

Moved vigorously back n forth

Select one of the following:

  • Stir

  • beat

  • cream

Explanation

Question 26 of 71

1

blend

Select one of the following:

  • adhere

  • Mixed thoroughly until one

  • To mix using a circular or figure eight motion

  • Gently incorporate

Explanation

Question 27 of 71

1

Adhere

Select one of the following:

  • bind

  • Blend

  • beat

Explanation

Question 28 of 71

1

Fat and sugar beaten, light airy texture

Select one of the following:

  • blend

  • beat

  • cream

Explanation

Question 29 of 71

1

whip

Select one of the following:

  • Gently incorporate

  • Fat and sugar beaten, light airy texture

  • Air incorporated

Explanation

Question 30 of 71

1

folding is gently incorporating

Select one of the following:

  • True
  • False

Explanation

Question 31 of 71

1

Most formal, Serve and clear from the left; beverages from the right, courses: appetizers, soup, dish, palate cleanser, entree, salad

Select one of the following:

  • Russian

  • French

  • English

  • American

Explanation

Question 32 of 71

1

food brought out on a cart, cooking completed on a small heater and cooked tableside

Select one of the following:

  • Russian

  • French

  • English

  • American

Explanation

Question 33 of 71

1

Formal intimate gathering; waiters serve courses-or may be portioned out by host; a small group of people

Select one of the following:

  • Russian

  • English

  • French

  • American

Explanation

Question 34 of 71

1

American Meal Service

Select one or more of the following:

  • Most Formal

  • meal plated n served from the kitchen

  • faster

  • highly trained cooks n waiter

  • all of the above

Explanation

Question 35 of 71

1

food brought out from kitchen; guest serve themselves from serving platters or bowl; food is passed clockwise; table settings are removed before dessert

Select one of the following:

  • Russian

  • Family

  • French

  • English

Explanation

Question 36 of 71

1

Menu dictates

Select one of the following:

  • Purchasing food items, equipment, scheduling, labor, and serving

  • To plan, prepare, and serve meals

Explanation

Question 37 of 71

1

-general/ regular
-prescribed depending on health condition
-modified consistency
- mashed, chopped, grounded, puréed

Select one of the following:

  • Family menu planning

  • Hospital menu planning

  • Gathering menu planning

  • Restaurant menu planning

Explanation

Question 38 of 71

1

Select from the dropdown list to complete the text.

( 3-week, 4-week, 1-week ) menu cycle improves cost control

Explanation

Question 39 of 71

1

Select from the dropdown lists to complete the text.

Less ( tender, fat, color ) meat = ( less, more, the same ) expensive

Explanation

Question 40 of 71

1

the last day on which the product will still have high quality

Select one of the following:

  • expiration date

  • sell-by date

  • use by date

Explanation

Question 41 of 71

1

The suggested date for retailers to remove the product from shelves

Select one of the following:

  • expiration date

  • sell by

  • use by

Explanation

Question 42 of 71

1

A body tissue that provides support for the body and connects all of its parts

Select one of the following:

  • connective tissue

  • Collagen

  • adipose tissue

  • Elastin

Explanation

Question 43 of 71

1

Gels w moist heat; high flavor; high toughness; higher w age

Select one of the following:

  • connective tissue

  • Collagen

  • adipose tissue

  • Elastin

Explanation

Question 44 of 71

1

No softening w cooking; mostly found in neck and shoulders

Select one of the following:

  • Collagen

  • connective tissue

  • Elastin

  • adipose tissue

Explanation

Question 45 of 71

1

Tissue that stores fat.

Select one of the following:

  • adipose tissue

  • Collagen

  • connective tissue

  • Elastin

Explanation

Question 46 of 71

1

Youngest classification of beef

Select one of the following:

  • calves

  • veal

  • steer

Explanation

Question 47 of 71

1

milk-fed, milky flavor, pale color, tender texture

Select one of the following:

  • veal

  • calves

  • steer

  • cow

Explanation

Question 48 of 71

1

Beef is classified by...

Select one or more of the following:

  • age

  • sex

  • color

  • height

  • all of the above

Explanation

Question 49 of 71

1

promote absorption and metabolism of nutrients, ↑ fat, and weight

Select one of the following:

  • antibiotics

  • hormones

  • feed

Explanation

Question 50 of 71

1

Select from the dropdown list to complete the text.

( Antibiotics, Hormones ) to decrease boating and risk of acidosis

Explanation

Question 51 of 71

1

More bone means...

Select one or more of the following:

  • Higher AP

  • Less % yield

  • all of the above

Explanation

Question 52 of 71

1

higher omega-3 content in beef is from

Select one of the following:

  • grass fed

  • grain fed

  • Both

Explanation

Question 53 of 71

1

stiffening of the joints and muscles of a body a few hours after death, usually lasting from one to four days.

Select one of the following:

  • Myoglobin

  • Rigor mortis

  • Aging

Explanation

Question 54 of 71

1

fed only grain, grass or milk, no hormones, antibiotics (only if sick)

Select one of the following:

  • Organic meat

  • kosher meat

  • variety meat

Explanation

Question 55 of 71

1

Blood drained, arteries, and veins removed (no swine)

Select one of the following:

  • Organic

  • Kosher

  • Variety

Explanation

Question 56 of 71

1

USDA grading poultry factors

Select one or more of the following:

  • Shape

  • Fleshing

  • Fat

  • Blemishes

  • Broken bones or tears in the skin

  • weight

  • color

Explanation

Question 57 of 71

1

Degree to which it has been cleaned or processed

Select one of the following:

  • dressed

  • style

  • whole

Explanation

Question 58 of 71

1

dressed poultry has Blood, feathers, craw/crop removed

Select one of the following:

  • True
  • False

Explanation

Question 59 of 71

1

Nuggets, patties, chopped

Select one of the following:

  • Comminuted

  • Emulsified

  • ground

Explanation

Question 60 of 71

1

Very small pieces, mixed w fat and water

Select one of the following:

  • Comminuted

  • Emulsified

  • whole

Explanation

Question 61 of 71

1

Select from the dropdown lists to complete the text.

Per person Chicken ( 1/2 lb, 1 lb, 2 lb, 1 1/2 lb ), Turkey ( 1 lb, 1/2 lb, 1 1/2 lb ), Duck ( 1 lb, 1/2 lb ), Goose ( 1/2 lb, 1 lb, 1 1/2 lb )

Explanation

Question 62 of 71

1

Microwave and cold water are the best technique to thaw poultry

Select one of the following:

  • True
  • False

Explanation

Question 63 of 71

1

US Department of Commerce conducts inspections of fish processing plants

Select one of the following:

  • True
  • False

Explanation

Question 64 of 71

1

Select from the dropdown lists to complete the text.

Collagen–only ( 3%, 12%, 5% ) in fish (( 15%, 20%, 5% ) in land animals)

Explanation

Question 65 of 71

1

Select from the dropdown lists to complete the text.

Slow twitch= ( white, red, pink ) pigment; Fast twitch= ( red, white, pink ) pigment

Explanation

Question 66 of 71

1

What qualities should be considered when selecting fish

Select one or more of the following:

  • “Fresh fish” aroma

  • Bulging, jet black eyes

  • Tight scales

  • Firm flesh

  • Stiff body

  • Big belly

  • Red gills

  • Belly free of swelling or gas

Explanation

Question 67 of 71

1

Fill the blank space to complete the text.

is the separation of fish flesh into flakes and is caused by aging and/or rough handling.

Explanation

Question 68 of 71

1

Fill the blank space to complete the text.

“minced meat” is known as and is deboned, minced, treated, mixed with gums, sugars, starch, egg whites, red coloring

Explanation

Question 69 of 71

1

Surimi is...

Select one or more of the following:

  • up in omega 3

  • down in omega 3

  • up in salt

  • down in salt

  • up in cholesterol

  • down in cholesterol

Explanation

Question 70 of 71

1

Fish final cooking temp...

Select one of the following:

  • 350

  • 145

  • 212

  • 155

Explanation

Question 71 of 71

1

histamine

Select one of the following:

  • toxins are not destroyed by cooking

  • raw fish consumed alone

  • highly toxic in small amounts

  • all of the above

Explanation

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