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Nutrition 119 Exam 1

Terms

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What angle should a knife be held at when sharpening on a whetstone?
20 Degrees
What is a mirepoix?
Carrots, Celery, Onions
What should you use to get the most accurate measure for flour?
Weight
What is the first step when slicing an onion?
Remove stem and trim root ends
What are roundels?
Cuts of fruits and veggies that are cylindrical
What poison does a puffer fish contain? And under what condition is it edible?
TXX, Chefs must be trained and licensed
What influences meal patterns in different cultures?
economics, location, traditions, religious beliefs
What should you start when writing a menu?
Dinner, Lunch, Veggies/Fruits, Starch, Breakfast, Dessert
What factors should be included in meal planning?
Variety and Nutrition
Ways to reduce meal cost
Reduce food and labor costs, use frozen veg./use less meat and dairy
What is taste impaired when a person has a cold?
Olfactory organ
What is radiation?
Does not require a heat contrast between the source and the object
What is the difference between pan frying and deep frying?
amount of oil or fat
When molecules move faster what happens to the substance?
it gets hotter
What is poaching?
Below the BP of water, used for delicately flavored foods
What is pan frying?
Uses a moderate amount of fat where heat penetrates the food through convection
What is deep frying?
Uses conduction/convection to transfer heat in an object submerged in fat, w/o water
What is roasting?
Surround food with dry heated air in a closed environment
What is broiling?
uses radiant heat from an overhead source to cook food
What is grilling?
uses heat source from beneath the cooking surface to cook
What is boiling?
uses convection to transfer heat from liquid to food
What is braising?
1st browned in fat, addition of water based liquid
What is stewing?
1st cooked, addition of liquid, quicker than braising
What is affective testing?
Subjective, consumer testing
What is effective testing?
objective testing, trained panels

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