Foods and Nutrition Fact Sheet for Final Exam

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					        Foods and Nutrition Fact Sheet for Final Exam

Name:                                  Date:

You are about to create a fact sheet for the upcoming final exam. You will need several
sheets of notebook paper. Make headings at the top of the page for each unit we have
studied. These are listed below for your organization.
    1. Nutrition
    2. Tools, utensils, terms, equivalents, abbreviations
    3. Grains, breads, cereals
    4. Fruits, vegetables, salads
    5. Milk, cheese, eggs
    6. Cookies, candies
    7. Meats, poultry
Now that you have made headings and topics you need to use the following list of
suggestions as facts to study. Each point or facts are pieces of material we have spent
time on this semester. There will be a good chance you will see it on the final exam and I
would take that piece of information and write it under each of the appropriate headings.
So, when you are finished you ill have organized facts, information listed under each
heading. Your notebook will provide all the information you need to study. You have no
need for a textbook for this exercise, but if there is a term you do not know, use the book.
This is the one reason you were to keep a notebook! Be sure to bring this to the final.

1. Can you draw the food pyramid?

2. Can you list all the six nutrients and their functions and food sources?

3. Make a list and define the 10 most used cooking terms. Look at your list of terms and
decide which ones you often confuse their meaning from and then the terms you have
used the most. You decide the 10 most often used terms.

4. Sanitation, define and site examples of area in the kitchen for concern.

5. Complete/Incomplete proteins.

6. Different types of milk.

7. Foods that are sugars, starches

8. Different grades of meats.

9. Carbohydrates-cellulose, sugars, starches

10. Meal planning tips
11. What are the diseases associated when a person does not eat enough or too much of
the correct foods.

12. Different types of fats.

13. What percent of your diet should come from carbohydrates?

14. The 3 minerals that keep the body’s fluids in balance.

15. What is the ideal balance of daily calorie source?

                  Percent from fat
                  Percent from carbohydrates
                  Percent from protein

16. A diet with too few calories is dangerous. A diet plan that provides         or
fewer calories a day would be considered dangerous.

17. What types of seafood are mollusks?

18. A refrigerator temperature should be                     .

19. What is the difference between ripened and unripened cheese?
    What temperatures are each of these cheeses served?

20. Ground beef contains              percent of fat.

21. What types of fish are considered light-colored?

22. Fruit types-
Terms to Define/Study
-extracts                                            -gluten
-time-work plan                                      -legumes
-basil metabolism                                    -lactose
-technology                                          -cured meat
-nutrients                                           -fiber
-yolk                                                -RDA
-calcium                                             -emulsify
-scurvy                                              -fold-in
-grains                                              -unitized products
-microwave                                           -regional, cultural, ethnic foods
-chlorophyll                                         -mince
-caffeine                                            -dredge
-knead                                               -simmer
-curd                                                -mollusks
-digestion                                           -crustaceans
-absorption                                          -forms of yeast
-generic                                             -stewing
-food poisoning                                      -pastry blender
-ergonomics                                          -Ethnic Foods
-insoluble fiber/soluble fiber                       -braising
-cholesterol                                         -bar coding
-beta carotene                                       -Nutrition
-fad diet                                            -Examples of Meat
-tablespoons in teaspoon, teaspoons in table spoon   -Examples of poultry
-lentil, bran, endosperms, germ, kernel              -Examples of fish
-ripened and unripened cheeses                       -Examples of seafood
-different types of poultry                          -Examples of salads
-leavening agents
-cookie types
-flour types
-kitchen work triangle
-saturated fatty acids
-convenience food
-polyunsaturated fatty acids
-monounsaturated fatty acids