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Foods 1 Review

Foods 1 Review. The name for common table sugar is…. Sucrose Glucose Lactose. Which of the following is an example of a complex carbohydrate?. sucker steak spaghetti. How many calories are there in one gram of carbohydrates?. 4 60 8.

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Foods 1 Review

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  1. Foods 1 Review

  2. The name for common table sugar is… • Sucrose • Glucose • Lactose

  3. Which of the following is an example of a complex carbohydrate? • sucker • steak • spaghetti

  4. How many calories are there in one gram of carbohydrates? • 4 • 60 • 8

  5. Which type of carbohydrate is usually the best for you? • Simple • Complex • They are both the same

  6. What percentage of your diet should come from carbohydrates – especially complex ones? • 4 • 60 • 8

  7. All starches must break down into _______ before the body can use them. • Protein • Unsaturated fat • Simple carbohydrates

  8. What do carbohydrates do for your body? • Make your hair shiny • Give you energy • Build cells

  9. Lactose is • Known as malt sugar • Known as simple body sugar • Known as milk sugar

  10. 0 A colander • Drains liquid and has larger holes than a strainer • Is used to cut in flour and shortening. • Is a large frying pan.

  11. :00 There are two kinds of carbs: simple and • long • complex • digestible

  12. 0 Complex carbohydrates are… • Protein • Sugar • Starch

  13. :00 Fatty substance that clogs the blood vessels is… • fiber • cholesterol • amino acids

  14. 0 Carbohydrates … • Build muscle • Provide energy • Insulate organs

  15. :00 The part of the kernel of grain that has the most fiber is… • Bran • Germ • Endosperm

  16. 0 White bread is made from the… • bran • endosperm • germ

  17. :00 Grains are a good source of… • B vitamins • Vitamin C • Vitamin A

  18. 0 National Cancer Institute recommends you get ________ grams of fiber per day. • 30-40 • 10-20 • 20-35

  19. :00 Cellulose is a type of ... • fiber • fat • protein

  20. 0 Fiber... • Acts like a sponge and attracts water to your intestines. • Filters out the bad cholesterol • Carries vitamins A and D throughout your body

  21. :00 Some foods high in fiber are... • Steak, wheat, beans • Corn, grains, milk • Seeds, legumes, vegetables

  22. 0 The whole grain form of rice is called… • Brown rice • Instant rice • Jasmine rice

  23. :00 Regular rice will _____ in bulk when cooked. • double • triple • half

  24. 0 Pasta should be cooked in a large amount of water and... • covered • stirred continually • uncovered

  25. :00 Simple Carbohydrates are... • Sugar • Protein • Starch

  26. 0 Comparison of nutrients to calories is... • Food groups • Nutrient density • RDA

  27. :00 Which is not a source of carbohydrates? • tuna • pasta • milk

  28. 0 Which is not a source of energy? • starch • protein • vitamins

  29. :00 Common table sugar is called... • Sucrose • Lactose • Glucose

  30. 0 You get fiber from… • steak • chili beans • milk

  31. 0 You get fiber from... • Meats and seafood • White bread and spaghetti • Whole grain bread

  32. 0 One cup equals... • 8 T. • 16 T. • 16 Oz.

  33. 0 One T. equals... • 2 t. • 3 t. • 4 t.

  34. 0 What is ¾ t. doubled? • 4 t. • 1 T. • 1 ½ t.

  35. 0 Microwaves are reflected by... • metal • glass • plastic

  36. 0 This type of food borne illness is usually associated with poultry products.... • E coli • Botulism • Salmonella

  37. 0 What should you put on a grease fire? • Water • Baking soda • Sugar

  38. 0 To cook slowly in a small amount of fat is to... • Sauté • Simmer • Scald

  39. 0 Meats should be cooked to a temp. of ... • 140 degree F. • 160 degrees F. • 110 degrees F.

  40. 0 Quick breads will have peaks and tunnels if you... • Cook them at a low temp. • Stir them too much • Use too much salt

  41. 0 An example of a simple carbohydrate is... • Steak • Tootsie roll • Peanut butter

  42. 0 Which ingredient gives quick breads their structure? • Sugar • Baking soda • Flour

  43. Which is not a major function of protein? • Build and repair cells • Prevents night blindness • Provides energy

  44. 0 Amino Acids are... • Poisonous to the body • What proteins are made of • Types of carbohydrates

  45. 0 Heat used to properly cook eggs is... • Low to med. • Medium to high • 400 degrees F.

  46. 0 Eggs might be used in a meatloaf as... • A binder • An emulsifier • A thickener

  47. 0 When the fat in milk is broken up into very small particles so that it does not separate to the top it is called... • Pasteurized • Fortified • Homogenized

  48. 10 Cooking milk on high heat and not stirring can result in the formation of... • Scum • Scalding • Scooters

  49. 10 Which type of fat is the best for your cholesterol? • Monounsaturated • Saturated • Polyunsaturated

  50. 10 Which type of fat lowers the HDL and the LDL? • Polyunsaturated • Monounsaturated • Saturated

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