FACS chapter 2

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  1. Protiens-
    • Builds Body Cells; Energy; Amino Acids
    • Complete- Animal Source
    • Incomplete- Plant Source
  2. Carbohydrates-
    • ENERGY
    • Sugars- "ose"; natural sugars; lactose; honey; milk;
    • Starches- potatoes; grains; cereals
    • Fiber- helps digestive system; fruits/ vegtables
  3. Fats-
    • Insulate and protect organs
    • Saturated- animal source; solid
    • Unsaturated- plant source; liquid
  4. Vitamins-
    • regulates body processes
    • B;C- Water soluable
    • A;D;E;K- Fat sulable
  5. Minerals-
    • Trace Amounts-
    • Iron- Red Blood Cells, peanutbutter, Red meats, Rasins, Leafy Vegtables
    • Calcium- Bones/ Teeth
    • Potasium- Healthy Muscles
    • Sodium- Maintain fluid balance in system
  6. Water-
    in EVERYTHING you eat.
  7. Grains-
    6oz. needed
  8. Vegtables-
    3 cups needed
  9. Fruits-
    2 cups needed
  10. Oils-
    2tb. needed
  11. Milk-
    3cups needed
  12. Meat/ Beans-
    6oz. needed
  13. Grease-
    Rub lightly with fat.
  14. Fold-
    Gently combine ingredients in delicate mixture to keep ain in the mixture.
  15. Beat-
    Make rapid movements with a wire whisk, roatary beater, or mixer to make food fluffy.
  16. Pare-
    Cut off the outside covering of a fruit or vegtable.
  17. Cut In-
    Use a cutting motion to mix solid fat with dry ingredients.
  18. Cube-
    Cut into evenly shaped pieces about 1/2 inch on each side.
  19. Mince-
    Cut in tiny pieces quickly.
  20. Coat-
    Cover the surface of a food with dry ingredient.
  21. Dice-
    Cut into evenly shaped pieces about 1/4 on each side.
  22. Whip-
    Use a quick, over under motion that adds AIR to food
  23. Baste-
    Moisten foods while cooking to keepo food from drying out.
  24. Cream-
    Combine ingredients until soft and creamy.
  25. Shred-
    Rub food over a grater.
  26. 1 Tbsp.=
  27. 1/4 cup=
  28. 1/2 cup=
  29. 3/4 cup=
  30. 1 cup=
  31. 1 pint=
    2 cups
  32. 1 quart=
    2 pints or 4 cups
  33. 1 gal.
    4 quarts
  34. Likely to spoil easily-
  35. Thicken to lumps-
  36. Thaw-
  37. Tiny veins of fat througout the muscles of meat-
  38. Bacteria that can cause foodborne illness-
  39. A person who eats no animal products-
  40. Dry beans and peas-
  41. Complete protiens made fron soybeans-
  42. Burn-
  43. Ripened cheese-
  44. When storing grains...
    • Keep cool, dry location
    • Rerigerate or freeze bread in hot, humid weather
    • Discard if insects invade
    • Seal containers tightly
  45. When cooking pasta...
    • Drain in colander
    • Use a large pot, as it doubles in volume
    • Use 4 quarts of water for 1 pound of pasta
    • Follow the package directions
  46. When chosing fresh fruits and vegtables...
    • vary the kinds you eat
    • Opt. for deep yelloiw, orange, or dark green vebtables
    • pick citrus fruits for more vitemin C
  47. When handling fresh fruits and vegtables...
    • cut just before serving
    • use brush to clean firm vegtables
    • wash thoroughly under cold running water
    • squeeze lemon juce on some cut fruits to prevent browning
  48. When cooking fruits and vegtables...
    • cook until tender yet firm
    • use as little water as possible
    • warm canned foods rather than cook them
    • microwave in a little water or steam to save nutrients
  49. When buying canned fruits and vegtbles...
    • look for the seasonings or spices you want
    • choose the type your recipe calls for
    • dont buy dented or bulging cans
Card Set:
FACS chapter 2
2012-10-15 22:24:22


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