Health Terms Quiz

Study Notes

Health Terms

Absorption: Nutrients entering the bloodstream from food.
Anorexia: Eating disorder; low body weight, distorted body image.
Balanced Diet: Diet with all necessary nutrients in correct amounts.
Bulimia: Eating disorder; binge eating followed by purging.
Cancer: Uncontrolled growth of abnormal cells.
Constipation: Difficulty passing stools.
Dental Caries: Tooth decay caused by bacteria.
Diabetes: Chronic condition; high blood sugar levels.
Diarrhea: Frequent passing of loose stools.
Diet: Regular food and drink consumed.
Digestion: Breaking down food for energy.
Diverticulitis: Inflammation of small pouches in the intestines.
Diverticulosis: Presence of small pouches in the intestines.
Health: State of complete physical, mental, and social well-being.
Heart Attack: Sudden decrease in blood flow to the heart.
Hypertension: High blood pressure.
Iron Deficiency: Low iron levels in the body.
Metabolism: Chemical processes for energy production.
Nutritional Status: Health influenced by diet and nutrients.
Nutrition: Obtaining necessary food for health.
Obesity: Excessive body fat accumulation.
PEM (Protein Energy Malnutrition): Malnutrition due to protein and energy deficiency.

Cooking Terms

Au Gratin: Dish topped with cheesy breadcrumbs, baked crispy.
Au Jus: Serving meat with its natural juices.
Baste: Adding juices or sauce to food during cooking.
Beat: Vigorously mixing ingredients until smooth.
Blend: Mixing ingredients until smooth and even.
Blanch: Briefly cooking food in boiling water, then cooling.
Braise: Browning food, then slow cooking in liquid.
Bouquet garni: Bundle of herbs for flavoring dishes.
Canapés: Small pieces of bread/pastry with toppings, appetizers.
Caramelize: Heating sugar to a golden-brown color.
Casserole: Baked dish with meat, vegetables, and sauce, often topped with cheese.
Clarify: Removing impurities from liquids (e.g., butter, stock).
Coat: Covering food with a layer of dry or liquid ingredients.
Consommé: Clear, flavorful broth made by clarifying stock.
Cream: Beating ingredients until smooth and creamy.
Croquette: Small, fried food item made from minced meat/vegetables.
Crouton: Small pieces of toasted/fried bread, used as toppings.
Cut-in: Mixing solid fat into dry ingredients.
Dredge: Lightly coating food with flour or breadcrumbs.
Egg wash: Beaten eggs and liquid brushed onto pastries.
Entree: Main course of a meal.
Fillet: Boneless, skinless slice of meat/poultry/fish.
Flake: Breaking food into flat pieces.
Flambé: Adding alcohol to a hot pan, igniting it for flavor.
Garnish: Decorative items added to food for appearance.
Glaze: Coating food with a glossy sauce or syrup.
Julienne: Cutting food into thin strips.
Knead: Working dough with hands to make it smooth..
Laison: Mixture of egg yolks and cream to thicken sauces.
Marinate: Soaking food in seasoned liquid to enhance flavor.
Parboil: Partially cooking food in boiling water.
Rechauffe: Dish made from leftover food, reheated.
Purée: Blending food until smooth and creamy.
Roux: Mixture of flour and fat used to thicken sauces.
Sauté: Cooking food quickly in oil or butter.
Scald: Heating a liquid just below boiling point.
Simmer: Gently cooking food in liquid below boiling point.
Stir-fry: Quickly cooking ingredients in a wok over high heat.
Zest: Outer peel of citrus fruits, for flavoring dishes.
Mirepoix: Mixture of onions, carrots, and celery, forming flavor base.
Steep: Soaking food in hot liquid to infuse flavor.

Description

Test your knowledge of essential health terms with this quiz. Understand key concepts related to nutrition, disorders, and overall well-being. Perfect for students and anyone interested in health literacy!