Nutrition Exam 2

1

application of heat to food

1

Why cook?

1

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

1

scalding

1

poaching

1

Simmering

1

Boiling

1

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

1

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

1

braising is _ and stewing is .

1

Heat transferred by air, radiation, fat, metal

1

baking

1

Roasting

1

Broiling

1

Grilling

1

Frying

1

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

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

1

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

1

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

1

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

1

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

1

Measuring by weight is...

1

To mix using a circular or figure-eight motion

1

Moved vigorously back n forth

1

blend

1

Adhere

1

Fat and sugar beaten, light airy texture

1

whip

1

folding is gently incorporating

1

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

1

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

1

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

1

American Meal Service

1

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

1

Menu dictates

1

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

1

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

1

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

1

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

1

The suggested date for retailers to remove the product from shelves

1

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

1

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

1

No softening w cooking; mostly found in neck and shoulders

1

Tissue that stores fat.

1

Youngest classification of beef

1

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

1

Beef is classified by...

1

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

1

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

1

More bone means...

1

higher omega-3 content in beef is from

1

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

1

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

1

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

1

USDA grading poultry factors

1

Degree to which it has been cleaned or processed

1

dressed poultry has Blood, feathers, craw/crop removed

1

Nuggets, patties, chopped

1

Very small pieces, mixed w fat and water

1

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 )

1

Microwave and cold water are the best technique to thaw poultry

1

US Department of Commerce conducts inspections of fish processing plants

1

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

1

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

1

What qualities should be considered when selecting fish

1

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

1

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

1

Surimi is...

Texas State Brasfield Exam 2 Review CH 5-9

Nutrition Exam 2

Nutrition Exam 2

application of heat to food

Why cook?

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

scalding

poaching

Simmering

Boiling

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

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

braising is _______ and stewing is ______.

Heat transferred by air, radiation, fat, metal

baking

Roasting

Broiling

Grilling

Frying

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

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

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

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

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

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

braising is _ and stewing is .

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

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

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

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

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

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