8 th Grade Foods and Nutrition

1. FACS Jeopardy 8th Grade Foods and Nutrition

2. Prep Terms Cooking Tech Quick Breads Yeast Breads Eggs 100 100 100 100 100 200 200 200 200 200 300 300 300 300 300 400 400 400 400 400 500 500 500 500 500 Double Jeopardy

3. The addition of items like salt, pepper, herbs and spices to improve the flavor of food. Seasoning

4. Cutting food into pieces as small as possible Mince

5. Ingredients like butter and sugar are mixed together to incorporate air and increase volume Cream

6. To do this, use a pastry blender to incorporate shortening into flour Cut In

7. This technique is used to gently combine, or incorporate ingredients like egg whites Fold

8. In this cooking process, bubbles rise to the surface and break Boiling

9. Cooking with dry heat, also known as roasting Baking

10. Cooking over heat in known as grilling, cooking under heat is known as this. Broiling

11. When bubbles rise to the surface, but do not break Simmering

12. Cooking with high heat and a small amount of oil Stir-Fry

13. A visible result of over mixing muffin batter Tunnels or Peaks

14. Steps include, measure the dry, measure the liquid, add liquid to dry, mix until moistened Muffin Method

15. These 2 leavening agents are commonly associated with quick breads Baking Soda/Powder

16. To work or press dough with hands to develop the structure Knead

17. The tool used to cut shortening into flour for biscuits Pastry blender

18. The average amount of time that yeast bread dough has to be kneaded 8-10 min

19. This is the gas given off by growing yeast that caused breads to rise CO2

20. In addition to food and warm temperatures, yeast also needs this to grow. Moisture

21. The nutrients found in various breads are determined by the ingredients in this. Recipe

22. This is the elastic like protein that provides the structure for all baked goods Gluten

23. Egg yolks are naturally high in this substance – avoid more than 4 a week Cholesterol

24. Cook eggs at low or medium temps, because this substance is heat sensitive Protein

25. Eggs do this in recipes in addition to thickening and adding lightness Bind Ingredients

26. Most eggs contain a small amount of this bacteria Salmonella

27. The stage between foam whites and stiff peaks when beating egg whites. Soft Peaks

28. Fruits Veggies Nutrients Misc. Ingredients 200 200 200 200 200 400 400 400 400 400 600 600 600 600 600 800 800 800 800 800 1000 1000 1000 1000 1000

29. During this time, fruits are more plentiful, better quality and less expensive In Season

30. Prolonged exposure these 3 things will cause loss of nutrients in cooked fruits Heat, Air and Water

31. Fruits that have been changed from their raw form before being sold are known as this. Processed

32. Leaving edible skins on fruit provides this, which aids in digestion Fiber

33. This is the process in which fruits darken when exposed to air. Oxidation

34. This is a combination of ingredients cooked and served in a baking dish Casserole

35. Crisp and this adjective describe the texture of properly cooked veggies Tender

36. This is the liquid that remains after veggies have been cooked in water Broth

37. For best quality use fresh veggies how soon after purchase. a few days

38. This referrers to foods that have a portion of water removed and must be added back before use Condensed

39. This nutrient is the body’s main source of energy Carbs

40. Building and repairing muscles and providing energy are all functions of this. Protein

41. Calcium, Iron and Potassium are examples of these, which aid in body processes Minerals

42. Found in a variety of foods, some of these mix with fat, others with water Vitamins

43. While some of this nutrient is necessary, too much can lead to health issues like obesity Fats

44. When mixed properly, muffin tops can be described as this Rounded, Pebbly

45. Brown sugar is made from a combination of white sugar and this. Molasses

46. Damaged produce may result in a loss of these. Nutrients

47. Vegetables are most nutritious in this form Fresh

48. This cord-like structure anchors the yolk in the center of the egg. Chalazae

49. This ingredient helps flour form the structure – aids in chemical reactions Water

50. This ingredient gives flavor and richness and helps bind ingredients together Eggs