1. Food and Nutrition I
State Test Review

2. Kitchen Equipment Bread knife Colander Cutting board
Serrated edge for cutting bread
Colander
Drains liquids; has larger holes than a strainer
Cutting board
Protects counter when cutting and chopping foods
For proper sanitation should be plastic instead of wood
French/chef’s knife
Large triangular blade, wide at handle and narrow at the tip
Used for slicing, cutting, chopping and dicing

3. Glass baking dish
Reduce temperature in oven 25 degrees
Ladle
Small bowl at the end of a long handle
Used for dipping hot liquid from a pan
Meat thermometer
Measures internal temperature of meat and poultry
Oven thermometer
Measures internal temperature of ovens
Pancake turner
Used to lift and turn flat foods such as hamburgers and pancakes
Pastry blender
To cut in shortening

4. Paring knife
To cut or peel small food items
Refrigerator/freezer thermometer
Used to measure internal temperature of refrigerator/freezer
Rubber scrapper
Has a rubber end
Used to scrape out food from bowls, measuring cups, etc.
Slotted spoon
Spoon with holes
Used to take solids out of liquids
Straight edge/metal spatula
Long flat spatula with a straight edge
Used for leveling and frosting cakes

5. Strainer Tongs Vegetable peeler Wire whisk/whip
Wire mesh that separates liquid from food
Usually has small sine holes
Tongs
Used to grip and lift hot foods
Vegetable peeler
A tool used to take off the outer surface of vegetables and fruit
Wire whisk/whip
Used for blending, mixing, stirring, beating and whipping milk and eggs

6. Microwave Microwaves are attracted to what type of food? Fat Sugar
Water molecules
Microwave safe containers include:
Plastic, paper, glass
Define Standing Time:
Foods continue to cook when removed from the microwave
What increases cooking and standing time?
Quantity and volume

7. For best results when cooking in a microwave remember too:
A. Stir and rotate food for even cooking
B. Covering foods holds moisture in
C. Cook in round/ring container for even cooking
To prevent burns from microwaves
A. Lift cover or plastic away from you
B. Piercing items can prevent exploding or
splattering
C. Cover with plastic wrap, paper towels, wax paper or
lid.

8. Safety Guidelines and Safe Work Habits
Electrical appliances:
Use dry hands, stand on dry floor, keep away from water
Knives:
Dull knives are more dangerous and less efficient
Grease Fires:
Cover with lid, baking soda or salt,
Avoid flour or sugar
Poisonings and contamination:
Do not mix chlorine with ammonia products
Store cleaning supplies away from foods
Burns:
Lift lids on hot foods away from you
Saucepan handles point away from the front of the range
Falls:
Clean spills immediately to avoid falls
Use stepping stool to reach items in high cupboards

9. First Aid Cuts and Burns 1. Severely bleeding – apply direct pressure
2. first-degree burn – place under cold,
running water
Electrical Shock
1. Use dry hands to disconnect power source
2. disconnect power source before approaching
injured person

10. Sanitation Standards Hand Washing:
Wash with soap & water 20 minutes minimum
Wash after sneezing, using the restroom, coughing or touching the face, and touching raw meat
Wear gloves when cut on hand or open sores are present
Work Surfaces:
Disinfect work surfaces with disinfectant
Clothing
Change dirty aprons often
Tasting Foods
Use clean spoon and use only once
Pests and insects
Avid crumbs or spills keep staples in airtight container
Dispose of garbage properly
Dish Washing Order
Rinse and scrape first - glassware before silverware
Wash pots and pans last

11. Food-Borne Illness: General conditions for bacteria growth:
Result from eating contaminated foods containing poisonous toxins
General conditions for bacteria growth:
Warmth, contaminated foods containing poisonous toxins.
Food with food-borne illness:
Not always off-odor or off-flavor
Often look and smell normal

12. Types Botulism: Improperly canned foods High in low-acid foods E-coli:
Bacteria from air from soil, fecal matter, undercooked ground beef
Hepatitis:
Toxin from fecal bacteria transferred by human contact through improper hand washing
Salmonella:
Found in fresh poultry and raw eggs
Staphylococci:
Spread through human mucus contact through food sources

13. Prevention Preparation: Storage Proper hand washing
Washing cutting boards with soap and hot water
Storage
Store raw meat, poultry in refrigerator so they do not drip or touch other foods
Never place cooked food on plates that held raw food

14. Temperature Zones Danger zone: Cooking: Cooling foods:
Between degrees F.
Keep hot foods hot, and cold foods cold
Foods should not be left at danger zone for more than 2 hours
Cooking:
Cook to proper temperatures
Ground meat to 160 degrees
Egg yolks and whites cooked until firm
Cooling foods:
Place food in shallow dishes and refrigerate immediately
Reheating foods:
Bring sauces, soups, to a boil when reheating; heat other leftovers to 165 degrees
Thawing Foods:
Refrigerator is the safest way to thaw food

15. ABBREVIATIONS Tablespoon = T, Tbs, or Tbsp. Teaspoon = t. or tsp
Gallons = gal.
Pound = lb. or #
Cup = c.
Quart = qt.
Ounce = oz.
Pint = pt.
Temperature = temp.
Minute = min.
Calorie = cal.
Hour = hr.

16. EQUIVALENTS 3t = 1 T 4T = ¼ cup 2 c = 1 pt 4 qt = 1 gal 16 c = 1 gal
1/8 c = 2 T
4 c = 1 qt
2 pt = 1 qt
1/3 c = 5 1/3 T
½ c = 8 T
1 c = 16 T
¾ c = 12 T
60 min = 1 hr
8 fl oz = 1 c
½ c = 1 cube butter

17. DOUBLING AND CUTTING RECIPES
Cooking temperature remains the same
The amount of ingredients changes
Length of cooking time changes
Size of pan will be affected

18. Double and Halving Half 1 qt = 2 cups Half 2/3 c = 1/3 cup
Half 1 T = 1 ½ tsp
Double ¼ c = ½ cup
Double ¾c = 1 ½ cups
Double 2 T = ¼ cup
Double 1/3 c = 2/3 cup

19. MEASURING TECHNIQUES Measuring flour (or a dry ingredient):
Spoon flour into cup and level off
Measuring brown sugar:
Pack sugar firmly into cup
Measuring liquids:
Use clear cup, on flat surface, at eye level
Measure ¾ cup:
½ cup + ¼ cup - 1/4c + 1/4c + 1/4c
Measure 1/8 cup:
Use 2 T
Avoid _tapping__ or _Packing_ flour into measuring cup
Give an example of using the most efficient tool.
Using ¼ cup rather than 4 Tbs

20. Food Preparation Terms:
Chop: Cut into small pieces
Cream: to work sugar and fat together until the mixture to soft and fluffy
Cut in: to cut fat into flour with a pastry blender or two knives
Dice: to cut into very small cubes
Flour: to sprinkle or coat with a powdered substance, often with crumbs or seasonings
Fold in: to mix ingredients by gently turning one part over another
Grate: to finely divide food in various sizes by rubbing in on surface with sharp projections

21. Knead: to work dough to further mix the ingredients and develop the gluten
Mince: to cut or chop food as finely as possible
Peel: to remove or strip off the skin or rind of some fruits and vegetables
Sauté: to brown or cook foods with a small amount of fat using low to medium heat
Simmer: to cook just below the boiling point
Steam: to cook by the vapor produced when water is heated to the boiling point
Whip: to beat rapidly to introduce air bubbles into food

22. DIETARY GUIDELINES Aim for fitness Build a healthy base
Aim for a healthy weight
Be physically active each day
Build a healthy base
Let the pyramid guide your food choice
Choose a variety of grains daily
Choose a variety of fruits and vegetables daily
Keep food sage to eat
Choose sensibly
Choose a diet that is low in saturated fat and cholesterol
Choose beverages and foods low in sugar
Choose and prepare foods with less salt
If you drink alcoholic beverages, do so in moderation

23. Function and Implementation of Food Guide Pyramid
Improves general health
Grouped according to nutrients
Groups cannot replace one another
Food diagram = fats are small circle
Circle are sugar
Calories are according to age, gender, body size, and activity level

24. Dietary Intake goals: Carbohydrates: 55-60% total daily calorie intake
Fat:
No more than 30% of daily calorie intake
Protein:
15% of total daily calorie intake

25. American Diets
Have more fat, sugar, salt, and calories than recommended
Are lower in fiber than recommended
Salt and sodium are added to processed foods, beverages, and diet drinks
High consumption of salt and sodium lead to high blood pressure
Be aware of invisible fat in foods

26. Food Pyramid Bread, cereal, rice and pasta: 6-11 servings daily
Supply complex carbohydrates, fiber, B vitamins, and incomplete proteins
Grains should be largest portion of your diet
Serving size:
1 slice bread
½ c- 1c cereal, rice, pasta
Bagel = 2-3 servings

27. Fruits Vegetables 3-5 servings 2-4 servings Serving size:
1 cup leafy vegetables
½ c cooked or raw
¾ cup juice
Provides:
Fiber
Complex carbohydrates
Low in fat
Vitamins A, D, K
2-4 servings
Provides complex carbohydrates
low in fat & sodium
Vitamin C & potassium
High in fiber
Serving size:
1 medium fruit
½ cup chopped
¾ c 100% juice

28. Milk, Yogurt, Cheese Servings: 2-3 daily
Youth to 24yrs and breast feeding women need to consume 4 servings daily
High in complete proteins, and fortified with vitamin A and D
Excellent source of calcium, phosphorus, and riboflavin
Low fat choices include: Skim milk, nonfat yogurt, low-fat cheeses
Necessary for maintaining and growing healthy teeth and bones
Serving size:
1 cup milk or yogurt - 1 ½ oz natural cheese
2 oz processed cheese

29. Meat, poultry, fish, dry beans, eggs and nuts
Recommended servings daily: 2-3
Provide complete proteins, B vitamins, and minerals including iron
Select lean meats, fish, poultry without skin to reduce fat
Dry beans, split peas, refried beans, pork and beans, chili and lentils are high in fiber
Nuts are higher in fat protein
Serving size: 2-3 oz cooked lean meat (size of deck of cards,

30. Fats, oils and sweets Use sparingly Provides little or no nutrients
Fruit in jams, jelly, pies, are considered a sugar
Fats include – margarine, butter, mayonnaise, bacon, french fries, potato chips

31. Nutrient -Carbohydrates
Primary function is to provide energy
Carbohydrates have 4 calories per gram
Whole grain: bran – fiber; endosperm – starch; germ/seed – B vitamins
Complex carbohydrates
Known as starches
Whole grains, cereal, dried beans, rice
Simple carbohydrates
Known a sugars

32. Fiber 20-35 grams daily Roughage
Attracts water to our intestines, and moves food through the intestines faster
Keeps bowel movements soft, reduces constipation
Cellulose = nondigestible fiber
Food high in fiber: fruits, vegetables, whole grains, legumes, bran cereal, dry beans
Reduces risk of diverticulosis, colon & rectal cancer
To add fiber to a recipe add: bananas, berries, replace flour with part whole wheat flour

33. Rice and grains
Whole grain: most nutritious bread because it contains the whole grain
White and brown bread: contain only the endosperm
Brown rice: the whole grain form of rice
Cooking rice: covered in simmering water on low heat, triples in bulk
Long grain rice: a rice that will stay dry and fluffy
Instant rice: precooked and dehydrated, fast and doubles

34. Pasta Pasta dishes are usually low cost entrees
Store in a tightly covered container at room temperatures
Cook pasta: uncovered in a large amount of boiling water, stirring occasionally; double in bulk
Pasta test for doneness – al dente: meaning firm to the tooth

35. Quick Breads Non-yeast, leavened flour based products
Quick and easy to prepare
Overmixing causes tough products
Function of ingredients:
Flour: main ingredients, gives structure
Liquid: provides moisture
Fat: provides tenderness, richness, and some flavor
Salt and sugar: taste/flavoring
Leavening agents: baking powder, eggs, baking soda, and steam
Examples of quick breads:
Muffins - Pancakes -Waffles
Biscuits -Corn bread -Popover

36. Water – most essential nutrient
Carries vitamin C and B through the body
Carries waste through the body
Regulates body temperature
Body can not survive with out water
Dehydration = lack of water
Prevent dehydration: drink water and other fluids frequently – don’t wait to be thirsty
8 – 8oz glasses of water are recommended daily
Urine should be pale yellow (lemonade)
Dark urine is indication of dehydration

37. Vitamins Essential to metabolic process
Vitamins A, C, and E are antioxidants
A = enhance hair, skin, and prevents night
blindness
B = essential during pregnancy
C = forms collagen, aids in healing,
D = maintain healthy bones and teeth,
sunshine vitamin
E = protects the membranes of white and red
blood cells
K = helps blood to clot

38. Minerals Most become part of the body –bones, teeth
Others are used to make substances that the body needs
Needed in small amounts but are critical to health
Macro Minerals: calcium, phosphorus, magnesium
Electrolytes: sodium, potassium, chloride
Trace Minerals: iron, iodine, flouride, zinc

39. Mineral deficiencies
Calcium = osteoporosis: bones gradually lose their minerals becoming weak and fragile
Iron = anemia: low red cell formation, low blood count, animal products provide excellent sources of iron select lean types/cuts

40. Fruits
Selection
Quality fruits: firm texture, free from decay, smooth skin, dense (heavy), free from bruises
Seasonal fruit = lower in cost, plentiful, better quality
Buy only what you will use in 1 week
Available in frozen, canned
Storage
Store in refrigerator
Fruits ripen and spoil faster at room temperature
Some fruits are picked ripe: apples, oranges, grapefruit
Others are picked green: pears, peaches, bananas, melons
Oxidation = exposure to air and turns brown
Heat, air, water will destroy vitamins in fruit

41. Vegetables
Selection: firm texture, free from decay, crisp, smooth dense, free from bruises, good color
Wash vegetables to remove pesticides
Avoid nutrient loss
Stir frying is fast and leaves vegetables crisp
Retain nutrients – microwave, simmer, steam, bake vegetables
Heat, air, water will destroy vitamin in vegetables

42. Protein Protein builds and repairs body tissue
Lack of protein stunts growth and slow healing
Energy source is 4 calories per gram
Complete protein
22 amino acids
9 essential amino acids
Animal sources
Amino acids are basic structural unit of protein
Incomplete protein
Plant sources
Rice & beans; peanut butter & whole wheat bread
Tofu is only complete plant protein

43. Eggs Complete protein, vitamins A & D, riboflavin, and iron
Functions: binder = meat loaf; thickener = pudding; coating = breaded chicken; leavening agent = angel food cake; emulsifier = mayonnaise
Protein toughened by heat and long exposure to heat
Beaten egg whites – fat inhibits their formation
Stages of beaten egg whites
Foam
Soft peaks
Stiff peaks
To increase storage life of eggs store in original carton (good for several weeks)

44. Milk
To prevent scorching heat at low temperature and constant stirring; or heat in the microwave
Pasteurized milk = heat treated to remove harmful organisms
Homogenized milk = fat particles mechanically broken down and evenly distributed so the fat will not separate out
Types of milk:
Reduce fat in recipes
Procedure for white sauce: moderate temperature and stirring constantly
Milk should stay fresh 5-7 days after date stamped on the carton.

45. Fats Functions: 9 calories per gram
Carrier for fat soluble vitamins
Adds flavor to foods
Supplies energy
9 calories per gram
66 grams recommended maximum for a 2,000 calorie diet
No more than 30% of calories should come from fat
High fat diets are linked to heart disease, obesity, and cardiovascular related problems

46. Cholesterol Produced in liver
Recommended less than 300 mg; Americans consume mg
HDL = good cholesterol
LDL = bad cholesterol
High levels are linked to heart disease and obesity

47. Saturated, mono-unsaturated, poly-unsaturated
Lowers LDL, raises HDL
Olive oil, olives, avocados, peanuts, canola oil
Poly unsaturated:
Lowers both LDL, and HDL levels
Corn, soybean, and safflower oil
Saturated fat: animal sources, solid at room temperatures
Raises LDL & HDL levels of cholesterol
Examples are: meat, poultry skin, whole milk, tropical oils, butter, shortening, lard

48. The end