NTD 205 quiz questions from midterm

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melissag94
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272547
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NTD 205 quiz questions from midterm
Updated:
2014-04-30 18:12:07
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midterm final ntd 205
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midterm questions
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  1. what is the distinctive quality of a food or drink perceived with the combined senses of taste, touch and smell?
    flavor
  2. what is the most common flavoring?
    salt
  3. how is the meat graded by USDA?
    prime, choice, select, utility
  4. what is the thickener in pureed soups?
    pureed vegetables or legumes
  5. factors that affect our ability to taste are?
    • age
    • health
    • medications
  6. what is true about meat inspection for human consumption except?
    • the USDA inspects meat for human consumption
    • inspection looks at strict sanitary conditions
    • inspection of meat is mandatory
  7. freezer burn is most often due to?
    surface dehydration and loss of moisture
  8. the four primal cuts of beef that make up the forequarter are called
    • chuck
    • brisket/shank
    • rib
    • short plate
  9. the edible entrails of meat is called
    offal
  10. the three types of heat transfer are?
    • conduction
    • convection
    • radiation
  11. what is the term for the chemical change by cooking starches with liquid?
    gelatinization
  12. the combination cooking method that requires browning first
    braising
  13. what is the range of temperature danger zone?
    41-135 degrees F
  14. what are the four principles of fight bac?
    • clean
    • seperate
    • chill cook
  15. the three types of direct contamination are
    • biological
    • chemical
    • physical
  16. lactose is defined as
    the carbohydrate that occurs naturally in milk
  17. UHT pasteurization is defined as
    process by which milk is heated to a very high temperature for a short period of time and is then packaged in sterile containers under sterile conditions
  18. marvin is making a cream of chicken soup. The main ingredients are stock with drippings, assorted vegetables, chicken breast, and noodles. Modifying the soup in which way would provide the lowest fat product?
    add pureed vegetables to dilute the soup
  19. to keep a cheese sauce from separting, what method should be used?
    grate cheese before stirring into warm sauce
  20. compared to natural cheese, processed cheese contains
    less protein, more sodium
  21. benefits of irradiating meat?
    • kill harmful bacteria
    • kill insects and parasites
    • inhibits spoilage
  22. betty lou wants to roast a chicken. She chooses a hen and the roast turns out dry. What is the best reason for why this happened?
    betty lou chose the wrong type of chicken to roast
  23. characteristics of cheese?
    • softer cheese has a higher moisture content and will be more perishable
    • FDA requires that raw milk cheeses be aged more than 60 days at 35F
    • cheese can develop a natural rind
  24. wet heat method that does not use boiling liquid
    poaching
  25. dry heat method using conduction and convection cooking
    roasting
  26. process of cooking once a roast is removed from the oven
    carryover cooking
  27. cooking method that does not require contact between heat source and food
    radiation
  28. dry heat method using radiant heat
    broiling
  29. uses roux as a thickener
    b├ęchamel
  30. uses egg yolks as a thickener
    hollandaise
  31. provides a clear finish and little color as a thickener
    arrowroot
  32. starch combined with a cool liquid
    slurry
  33. added at the end of cooking to quickly thicken
    buerre manie
  34. fresh, unripened cheese
    mozzarella
  35. soft cheese
    brie
  36. semi soft cheese
    stilton
  37. firm cheese
    provolone
  38. hard cheese
    asiago
  39. list two things that milk provides to cooked and baked items
    • calcium
    • texture
  40. define maillard reaction
    the reaction of sugar when heated with a protein
  41. list the five basic tastes that humans can recognize
    • sweet
    • salty
    • sour
    • bitter
    • umami
  42. describe two situations where adding flavor or flavorings to foods would be inappropriate
    • if the flavoring masked the food and did not enhance it
    • to a piece of meat that already has a lot of flavor
  43. what is the difference between a stock and a sauce?
    a stock is something that comes from cooking meat or poultry, where a sauce is made from scratch and is usually thickened with a roux
  44. list 4 conditions in which bacteria thrive?
    • temperature
    • moist
    • atmosphere
    • neutral pH level
  45. identify 2 reasons why cold soups can be potentially hazardous foods?
    • bacteria is not killed
    • can not sit out for a long time
  46. list 4 non dairy foods that provide calcium
    • green veggies
    • nuts
    • seeds
    • beans
  47. what is the difference between an herb and a spice?
    an herb uses the leaves of a plant, while a spice uses the seeds and steam of a plant
  48. define mouth feel, without using the words mouth or feel
    the sensation you get from the texture and taste of a food when you eat it
  49. the process where fat globules in whole milk are reduced in size and permanently dispersed throughout the liquid
    homogenization
  50. the process where fat is skimmed, scraped or lifted from the surface of a liquid
    degreasing
  51. clarifying butter and toasting nuts are two examples of foods that are prepped for
    mise en place
  52. is not a preferred technique for cooking meat because it does not brown
    microwaving

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