Ingredients: Caffeine Taurine Glucuronolactone B-group vitamins sucrose and glucose.
Foods 1 Review. The name for common table sugar is… 1.Sucrose 2.Glucose 3.Lactose.
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Transcript of Foods 1 Review. The name for common table sugar is… 1.Sucrose 2.Glucose 3.Lactose.
Foods 1 Review
The name for common table sugar is…
Sucro
se
Gluco
se
Lacto
se
65%
0%
35%
1. Sucrose2. Glucose3. Lactose
Which of the following is an example of a complex carbohydrate?
suck
er st
eak
spag
hetti
0%
86%
14%
1. sucker2. steak3. spaghetti
How many calories are there in one gram of carbohydrates?
4 60 8
91%
5%5%
1. 42. 603. 8
Which type of carbohydrate is usually the best for you?
Simple
Complex
They are both
the sa
me
0% 5%
95%1. Simple2. Complex3. They are both the
same
What percentage of your diet should come from carbohydrates – especially complex ones?
4 60 8
4% 4%
91%1. 42. 603. 8
All starches must break down into _______ before the body can use them.
Prote
in
Unsa
tura
ted fat
Simple ca
rbohydra
tes
23%
64%
14%
1. Protein2. Unsaturated fat3. Simple
carbohydrates
What do carbohydrates do for your body?
Make
your h
air sh
iny
Give
you energy
Build ce
lls
0% 5%
95%1. Make your hair shiny
2. Give you energy3. Build cells
Lactose is
Known as malt
suga
r
Known as sim
ple body s...
Known as milk
suga
r
0%
100%
0%
1. Known as malt sugar2. Known as simple
body sugar3. Known as milk sugar
A colander
Dra
ins
liquid
and
has
...
Is u
sed
to c
ut in fl
our...
Is a
larg
e fry
ing p
an.
100%
0%0%
1. Drains liquid and has larger holes than a strainer
2. Is used to cut in flour and shortening.
3. Is a large frying pan.
There are two kinds of carbs: simple and
long
com
plex
dig
estib
le
0% 0%
100%1. long2. complex3. digestible
Complex carbohydrates are…
Pro
tein
Sugar
Sta
rch
0%
100%
0%
1. Protein2. Sugar3. Starch
Fatty substance that clogs the blood vessels is…
fiber
chole
ster
ol
am
ino a
cids
0% 0%
100%1. fiber2. cholesterol3. amino acids
Carbohydrates …
Build
musc
le
Pro
vide
ener
gy
Insu
late
org
ans
0% 0%
100%1. Build muscle2. Provide energy3. Insulate organs
The part of the kernel of grain that has the most fiber is…
Bra
n
Ger
m
Endos
perm
70%
30%
0%
1. Bran2. Germ3. Endosperm
White bread is made from the…
bra
n
endosp
erm
ger
m
0%
27%
73%1. bran2. endosperm3. germ
Grains are a good source of…
B v
itam
ins
Vita
min
C
Vita
min
A
30%
45%
25%
1. B vitamins2. Vitamin C3. Vitamin A
National Cancer Institute recommends you get ________ grams of fiber per day.
30-
40
10-
20
20-
35
24%
67%
10%
1. 30-402. 10-203. 20-35
Cellulose is a type of ...
fiber fa
t
pro
tein
13%
52%
35%
1. fiber2. fat3. protein
Fiber...
Act
s lik
e a
spon
ge an
...
Filt
ers
out th
e bad
ch...
Car
ries
vita
min
s A a
n...
95%
0%5%
1. Acts like a sponge and attracts water to your intestines.
2. Filters out the bad cholesterol
3. Carries vitamins A and D throughout your body
Some foods high in fiber are...
Ste
ak, w
heat,
beans
Corn
, gra
ins,
milk
See
ds, le
gum
es, v
eg...
41%36%
23%
1. Steak, wheat, beans2. Corn, grains, milk3. Seeds, legumes,
vegetables
The whole grain form of rice is called…
Bro
wn rice
Inst
ant r
ice
Jas
min
e ric
e
100%
0%0%
1. Brown rice2. Instant rice3. Jasmine rice
Regular rice will _____ in bulk when cooked.
doubl
e
trip
le h
alf
14%
0%
86%1. double2. triple3. half
Pasta should be cooked in a large amount of water and...
cove
red
stir
red c
ontin
ually
unco
vere
d
14%
55%
32%
1. covered2. stirred continually3. uncovered
Simple Carbohydrates are...
Sugar
Pro
tein
Sta
rch
95%
5%0%
1. Sugar2. Protein3. Starch
Comparison of nutrients to calories is...
Food
group
s
Nutri
ent d
ensi
ty R
DA
9%18%
73%1. Food groups2. Nutrient density3. RDA
Which is not a source of carbohydrates?
tuna
pas
ta m
ilk
71%
24%
6%
1. tuna2. pasta3. milk
Which is not a source of energy?
sta
rch
pro
tein
vita
min
s
48% 48%
4%
1. starch2. protein3. vitamins
Common table sugar is called...
Sucr
ose
Lac
tose
Glu
cose
100%
0%0%
1. Sucrose2. Lactose3. Glucose
You get fiber from…
ste
ak
chili
bea
ns m
ilk
0% 0%
100%1. steak2. chili beans3. milk
You get fiber from...
Mea
ts a
nd sea
food
Whi
te b
read
and s
pa...
Who
le g
rain
bre
ad
0%
87%
13%
1. Meats and seafood2. White bread and
spaghetti3. Whole grain bread
One cup equals...
8 T
.
16
T.
16
Oz.
30%
4%
65%1. 8 T.2. 16 T.3. 16 Oz.
One T. equals...
2 t.
3 t.
4 t.
0%
17%
83%1. 2 t.2. 3 t.3. 4 t.
What is ¾ t. doubled?
4 t.
1 T
.
1 ½
t.
0%
100%
0%
1. 4 t.2. 1 T.3. 1 ½ t.
Microwaves are reflected by...
met
al
gla
ss
pla
stic
95%
5%0%
1. metal2. glass3. plastic
This type of food borne illness is usually associated with poultry products....
E c
oli
Botu
lism
Sal
mon
ella
14%
82%
5%
1. E coli2. Botulism3. Salmonella
What should you put on a grease fire?
Wat
er
Bak
ing s
oda
Sugar
0%9%
91%1. Water2. Baking soda3. Sugar
To cook slowly in a small amount of fat is to...
Sau
té
Sim
mer
Sca
ld
76%
0%
24%
1. Sauté2. Simmer3. Scald
Meats should be cooked to a temp. of ...
140
deg
ree
F.
160
deg
rees
F.
110
deg
rees
F.
50%
0%
50%1. 140 degree F.2. 160 degrees F.3. 110 degrees F.
Quick breads will have peaks and tunnels if you...
Cook
them
at a
low t.
..
Stir
them
too m
uch
Use
too m
uch s
alt
0% 4%
96%1. Cook them at a low temp.
2. Stir them too much3. Use too much salt
An example of a simple carbohydrate is...
Ste
ak
Toots
ie ro
ll
Pea
nut b
utter
0% 5%
95%1. Steak2. Tootsie roll3. Peanut butter
Which ingredient gives quick breads their structure?
Sugar
Bak
ing s
oda
Flo
ur
0%
91%
9%
1. Sugar2. Baking soda3. Flour
Which is not a major function of protein?
Build
and
repai
r cel
ls
Pre
vents
nig
ht blin
d...
Pro
vides
ener
gy
0%11%
89%1. Build and repair cells
2. Prevents night blindness
3. Provides energy
Amino Acids are...
Pois
onous
to th
e body
Wha
t pro
tein
s ar
e m
a..
Typ
es o
f car
bohyd
rate
s
4%
22%
74%1. Poisonous to the
body2. What proteins are
made of3. Types of
carbohydrates
Heat used to properly cook eggs is...
Low to
med
.
Med
ium
to h
igh
400
deg
rees
F.
86%
0%
14%
1. Low to med.2. Medium to high3. 400 degrees F.
Eggs might be used in a meatloaf as...
A b
inder
An e
muls
ifier
A th
icke
ner
65%
22%13%
1. A binder2. An emulsifier3. A thickener
When the fat in milk is broken up into very small particles so that it does not separate to the top it is called...
Pas
teuriz
ed
Forti
fied
Hom
ogeniz
ed
14%
71%
14%
1. Pasteurized2. Fortified3. Homogenized
Cooking milk on high heat and not stirring can result in the formation of...
Scu
m
Sca
ldin
g
Sco
oters
0% 0%0%
1. Scum2. Scalding3. Scooters
10
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
Which type of fat is the best for your cholesterol?
Mono
unsatu
rate
d
Sat
urate
d
Poly
unsatu
rate
d
0% 0%0%
1. Monounsaturated2. Saturated3. Polyunsaturated
10
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
Which type of fat lowers the HDL and the LDL?
Poly
unsatu
rate
d
Mono
unsatu
rate
d
Sat
urate
d
0% 0%0%
1. Polyunsaturated2. Monounsaturated3. Saturated
10
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
Folacin (or folate) is important for pregnant women to help prevent…
Spin
al c
ord
deform
iti..
Hig
h blo
od pre
ssure
..
Exc
essi
ve w
eight
gai
n
0% 0%0%
1. Spinal cord deformities in the baby
2. High blood pressure in the baby
3. Excessive weight gain
10
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
Lack of iron in the diet can result in...
Ost
eopo
rosi
s
Anem
ia
Can
cer
0% 0%0%
1. Osteoporosis2. Anemia3. Cancer
101 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
Good sources of iron are...
Red
mea
t and
gre
en l.
..
Egg w
hite
s
Who
le g
rain
bre
ads
0% 0%0%
1. Red meat and green leafy vegetables
2. Egg whites3. Whole grain breads
10
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
Which vitamin helps prevent night blindness?
a d c
0% 0%0%
1. a2. d3. c
101 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
Water soluble vitamins are...
ADEK
ADCB
BC
0% 0%0%
1. ADEK2. ADCB3. BC
10
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
When cooking vegetables, what three things destroy vitamins?
Air,
Wat
er a
nd Suga
r
Hea
t, W
ater
and
Exp
...
Air,
Fat
s, S
ugar
0% 0%0%
1. Air, Water and Sugar
2. Heat, Water and Exposure to air
3. Air, Fats, Sugar
101 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
Please make your selection...
Choic
e O
ne
Choic
e Two
Choic
e Thre
e
0% 0%0%
1. Choice One2. Choice Two3. Choice Three
10
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30