Health Terms Quiz

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.