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Nutrition Exam 2

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Texas State Brasfield Exam 2 Review CH 5-9
Elissa Atkinson
Quiz by Elissa Atkinson, updated more than 1 year ago
Elissa Atkinson
Created by Elissa Atkinson about 4 years ago
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Resource summary

Question 1

Question
application of heat to food
Answer
  • cooking
  • eating
  • boiling
  • broiling

Question 2

Question
Why cook?
Answer
  • 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

Question 3

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

Question 4

Question
scalding
Answer
  • 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

Question 5

Question
poaching
Answer
  • 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

Question 6

Question
Simmering
Answer
  • 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)

Question 7

Question
Boiling
Answer
  • 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

Question 8

Question
[blank_start]Braiding/Stewing[blank_end]- Involve simmering; use small amount of liquid, brown meat first
Answer
  • Braising/Stewing
  • Parboil
  • blanch
  • Steaming

Question 9

Question
Steaming is at [blank_start]212[blank_end] degrees and is placed [blank_start]above[blank_end] boiling water
Answer
  • 212 or higher
  • 201
  • 151
  • 210
  • above
  • below

Question 10

Question
braising is _______ and stewing is ______.
Answer
  • large pieces; small
  • small pieces; large

Question 11

Question
Heat transferred by air, radiation, fat, metal
Answer
  • Wet heat
  • Moist heat
  • Dry heat

Question 12

Question
baking
Answer
  • Hot air 212-500F, average 350F
  • Food under intense heat source, for tender meat, poultry, fish
  • food above a heat source

Question 13

Question
Roasting
Answer
  • food above heat source
  • Food under intense heat source, for tender meat, poultry, fish
  • For meat (baste every 20 min), poultry, veggies

Question 14

Question
Broiling
Answer
  • Hot air 212-500F, average 350F
  • For meat (baste every 20 min), poultry, veggies
  • Food under intense heat source, for tender meat, poultry, fish

Question 15

Question
Grilling
Answer
  • Cooking in fat, which lubricates; transfers heat; and provides flavor, browning and crispness
  • Slow cooked for long time
  • food above heat source

Question 16

Question
Frying
Answer
  • Cooking in fat, which lubricates; transfers heat; and provides flavor, browning and crispness
  • slow cook for a long time
  • food above a heat source

Question 17

Question
[blank_start]Conduction[blank_end] is Heat transferred from flame/coil and Energy transferred via direct contact
Answer
  • Conduction
  • Convection
  • Radiation

Question 18

Question
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
Answer
  • Conduction
  • Convection
  • Radiation
  • Induction

Question 19

Question
Broiling, grilling, microwave; energy waves produce Energy transferred via electromagnetic radiation
Answer
  • Radiation
  • Convection
  • Conduction
  • Induction

Question 20

Question
Electric coil under ceramic surface; alternating current flows through the coil to produce a magnetic field, which then generates other smaller current
Answer
  • Induction
  • Radiation
  • Convection
  • Conduction

Question 21

Question
Measuring tools for [blank_start]liquid[blank_end] are graduated cylinder w lip for pouring
Answer
  • liquid
  • dry

Question 22

Question
Measuring tools for [blank_start]dry[blank_end] flat-topped cups spoons for <1/4 C
Answer
  • dry
  • liquid

Question 23

Question
Measuring by weight is...
Answer
  • Most common technique
  • most accurate
  • Least accurate
  • Least common technique

Question 24

Question
To mix using a circular or figure-eight motion
Answer
  • beat
  • stir
  • blend

Question 25

Question
Moved vigorously back n forth
Answer
  • Stir
  • beat
  • cream

Question 26

Question
blend
Answer
  • adhere
  • Mixed thoroughly until one
  • To mix using a circular or figure eight motion
  • Gently incorporate

Question 27

Question
Adhere
Answer
  • bind
  • Blend
  • beat

Question 28

Question
Fat and sugar beaten, light airy texture
Answer
  • blend
  • beat
  • cream

Question 29

Question
whip
Answer
  • Gently incorporate
  • Fat and sugar beaten, light airy texture
  • Air incorporated

Question 30

Question
folding is gently incorporating
Answer
  • True
  • False

Question 31

Question
Most formal, Serve and clear from the left; beverages from the right, courses: appetizers, soup, dish, palate cleanser, entree, salad
Answer
  • Russian
  • French
  • English
  • American

Question 32

Question
food brought out on a cart, cooking completed on a small heater and cooked tableside
Answer
  • Russian
  • French
  • English
  • American

Question 33

Question
Formal intimate gathering; waiters serve courses-or may be portioned out by host; a small group of people
Answer
  • Russian
  • English
  • French
  • American

Question 34

Question
American Meal Service
Answer
  • Most Formal
  • meal plated n served from the kitchen
  • faster
  • highly trained cooks n waiter
  • all of the above

Question 35

Question
food brought out from kitchen; guest serve themselves from serving platters or bowl; food is passed clockwise; table settings are removed before dessert
Answer
  • Russian
  • Family
  • French
  • English

Question 36

Question
Menu dictates
Answer
  • Purchasing food items, equipment, scheduling, labor, and serving
  • To plan, prepare, and serve meals

Question 37

Question
-general/ regular -prescribed depending on health condition -modified consistency - mashed, chopped, grounded, puréed
Answer
  • Family menu planning
  • Hospital menu planning
  • Gathering menu planning
  • Restaurant menu planning

Question 38

Question
[blank_start]3-week[blank_end] menu cycle improves cost control
Answer
  • 3-week
  • 4-week
  • 1-week

Question 39

Question
Less [blank_start]tender[blank_end] meat = [blank_start]less[blank_end] expensive
Answer
  • tender
  • fat
  • color
  • less
  • more
  • the same

Question 40

Question
the last day on which the product will still have high quality
Answer
  • expiration date
  • sell-by date
  • use by date

Question 41

Question
The suggested date for retailers to remove the product from shelves
Answer
  • expiration date
  • sell by
  • use by

Question 42

Question
A body tissue that provides support for the body and connects all of its parts
Answer
  • connective tissue
  • Collagen
  • adipose tissue
  • Elastin

Question 43

Question
Gels w moist heat; high flavor; high toughness; higher w age
Answer
  • connective tissue
  • Collagen
  • adipose tissue
  • Elastin

Question 44

Question
No softening w cooking; mostly found in neck and shoulders
Answer
  • Collagen
  • connective tissue
  • Elastin
  • adipose tissue

Question 45

Question
Tissue that stores fat.
Answer
  • adipose tissue
  • Collagen
  • connective tissue
  • Elastin

Question 46

Question
Youngest classification of beef
Answer
  • calves
  • veal
  • steer

Question 47

Question
milk-fed, milky flavor, pale color, tender texture
Answer
  • veal
  • calves
  • steer
  • cow

Question 48

Question
Beef is classified by...
Answer
  • age
  • sex
  • color
  • height
  • all of the above

Question 49

Question
promote absorption and metabolism of nutrients, ↑ fat, and weight
Answer
  • antibiotics
  • hormones
  • feed

Question 50

Question
[blank_start]Antibiotics[blank_end] to decrease boating and risk of acidosis
Answer
  • Antibiotics
  • Hormones

Question 51

Question
More bone means...
Answer
  • Higher AP
  • Less % yield
  • all of the above

Question 52

Question
higher omega-3 content in beef is from
Answer
  • grass fed
  • grain fed
  • Both

Question 53

Question
stiffening of the joints and muscles of a body a few hours after death, usually lasting from one to four days.
Answer
  • Myoglobin
  • Rigor mortis
  • Aging

Question 54

Question
fed only grain, grass or milk, no hormones, antibiotics (only if sick)
Answer
  • Organic meat
  • kosher meat
  • variety meat

Question 55

Question
Blood drained, arteries, and veins removed (no swine)
Answer
  • Organic
  • Kosher
  • Variety

Question 56

Question
USDA grading poultry factors
Answer
  • Shape
  • Fleshing
  • Fat
  • Blemishes
  • Broken bones or tears in the skin
  • weight
  • color

Question 57

Question
Degree to which it has been cleaned or processed
Answer
  • dressed
  • style
  • whole

Question 58

Question
dressed poultry has Blood, feathers, craw/crop removed
Answer
  • True
  • False

Question 59

Question
Nuggets, patties, chopped
Answer
  • Comminuted
  • Emulsified
  • ground

Question 60

Question
Very small pieces, mixed w fat and water
Answer
  • Comminuted
  • Emulsified
  • whole

Question 61

Question
Per 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]
Answer
  • 1/2 lb
  • 1 lb
  • 2 lb
  • 1 1/2 lb
  • 1 lb
  • 1/2 lb
  • 1 1/2 lb
  • 1 lb
  • 1/2 lb
  • 1/2 lb
  • 1 lb
  • 1 1/2 lb

Question 62

Question
Microwave and cold water are the best technique to thaw poultry
Answer
  • True
  • False

Question 63

Question
US Department of Commerce conducts inspections of fish processing plants
Answer
  • True
  • False

Question 64

Question
Collagen–only [blank_start]3%[blank_end] in fish ([blank_start]15%[blank_end] in land animals)
Answer
  • 3%
  • 12%
  • 5%
  • 15%
  • 20%
  • 5%

Question 65

Question
Slow twitch= [blank_start]white[blank_end] pigment; Fast twitch= [blank_start]red[blank_end] pigment
Answer
  • white
  • red
  • pink
  • red
  • white
  • pink

Question 66

Question
What qualities should be considered when selecting fish
Answer
  • “Fresh fish” aroma
  • Bulging, jet black eyes
  • Tight scales
  • Firm flesh
  • Stiff body
  • Big belly
  • Red gills
  • Belly free of swelling or gas

Question 67

Question
[blank_start]Gaping[blank_end] is the separation of fish flesh into flakes and is caused by aging and/or rough handling.
Answer
  • Gaping

Question 68

Question
“minced meat” is known as [blank_start]surimi[blank_end] and is deboned, minced, treated, mixed with gums, sugars, starch, egg whites, red coloring
Answer
  • surimi

Question 69

Question
Surimi is...
Answer
  • up in omega 3
  • down in omega 3
  • up in salt
  • down in salt
  • up in cholesterol
  • down in cholesterol

Question 70

Question
Fish final cooking temp...
Answer
  • 350
  • 145
  • 212
  • 155

Question 71

Question
histamine
Answer
  • toxins are not destroyed by cooking
  • raw fish consumed alone
  • highly toxic in small amounts
  • all of the above
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