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Nutrition True/False Quiz

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Nutrition True/False Quiz

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Questions and Answers

Proteins are the body's primary source of energy.

False (B)

Vitamin C is water-soluble.

True (A)

Saturated fats are primarily found in plant-based oils.

False (B)

Fiber aids in digestion and can help prevent constipation.

<p>True (A)</p> Signup and view all the answers

A calorie is a unit of energy.

<p>True (A)</p> Signup and view all the answers

Carbohydrates should make up the smallest portion of your daily diet.

<p>False (B)</p> Signup and view all the answers

Iron deficiency can lead to anemia.

<p>True (A)</p> Signup and view all the answers

Nonstick cookware is safe to use at high temperatures.

<p>False (B)</p> Signup and view all the answers

A whisk is used to incorporate air into a mixture.

<p>True (A)</p> Signup and view all the answers

A paring knife is best for cutting large fruits like melons.

<p>False (B)</p> Signup and view all the answers

Measuring spoons are used for both liquid and dry ingredients.

<p>True (A)</p> Signup and view all the answers

One cup equals 16 tablespoons.

<p>True (A)</p> Signup and view all the answers

Gluten is a protein found in rice.

<p>False (B)</p> Signup and view all the answers

Simmering is cooking food just below boiling point.

<p>True (A)</p> Signup and view all the answers

Aluminum foil can be safely used in a microwave oven.

<p>False (B)</p> Signup and view all the answers

The primary function of fats in baking is to provide moisture and tenderness.

<p>True (A)</p> Signup and view all the answers

A convection oven circulates air to cook food more evenly.

<p>True (A)</p> Signup and view all the answers

A colander is used for sifting flour.

<p>False (B)</p> Signup and view all the answers

Bacteria thrive in cold environments below 32°F.

<p>False (B)</p> Signup and view all the answers

Cutting boards should be cleaned immediately after cutting raw meat.

<p>True (A)</p> Signup and view all the answers

Flashcards

Proteins: Primary Energy Source?

Proteins are essential for building and repairing tissues, but they are not the body's primary energy source. That role belongs to carbohydrates.

Vitamin C: Water-Soluble?

Vitamin C is water-soluble, meaning it dissolves in water and is not stored in the body. You need to consume it regularly.

Saturated Fats: Plant-Based?

Saturated fats are primarily found in animal products like meat and dairy. Plant-based oils are typically unsaturated.

Fiber's Role in Digestion

Dietary fiber is important for digestion and helps prevent constipation. It adds bulk to stool and aids in regular bowel movements.

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Calorie: Unit of Energy?

A calorie is a unit of energy that measures the amount of energy in food. Your body needs calories to function.

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Carbohydrates: Smallest Portion?

Carbohydrates should make up the largest portion of your daily diet, providing energy for your body.

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Iron Deficiency and Anemia

Iron deficiency can lead to anemia, a condition where the body doesn't have enough red blood cells to carry oxygen throughout the body.

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Nonstick Cookware: High Heat?

Nonstick cookware is generally not safe to use at high temperatures. The coating can break down and release harmful chemicals.

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Whisk: Incorporating Air

A whisk is a kitchen tool used to incorporate air into a mixture, creating a lighter and fluffier texture.

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Paring Knife: Melon Slicing?

A paring knife is best for peeling and cutting small fruits and vegetables, not large ones like melons.

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Measuring Spoons: Liquid & Dry?

Measuring spoons are used for both liquid and dry ingredients, providing precise measurements for both.

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One Cup: 16 Tablespoons

There are 16 tablespoons in one cup, a helpful conversion for baking and cooking.

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Gluten: Found in Rice?

Gluten is a protein found in wheat, barley, and rye, not rice. Rice is gluten-free.

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Simmering: Just Below Boiling

Simmering is a cooking method that involves gently cooking food in liquid just below the boiling point.

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Aluminum Foil: Microwave Safe?

Aluminum foil is not safe for microwave use, as it can cause sparks and damage the appliance.

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Fats in Baking: Moisture & Tenderness

Fats add moisture and tenderness to baked goods. They help create a soft and crumbly texture.

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Convection Oven: Even Cooking

A convection oven uses fans to circulate hot air, leading to more even cooking and shorter baking times.

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Colander: Sifting Flour?

A colander is used to drain liquids from pasta or vegetables, not for sifting flour.

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Bacteria: Thrive in Cold?

Bacteria can thrive in a temperature range called the 'danger zone' which includes temperatures between 40°F and 140°F. Cold below 32°F inhibits bacterial growth.

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Cutting Board: Clean After Raw Meat

Cutting boards should be cleaned immediately after cutting raw meat to prevent contamination.

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Essential Nutrient for Building Tissues

Proteins are essential for building and repairing tissues throughout the body.

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Vitamin for Vision and Immunity

Vitamin A is crucial for vision, immune function, and healthy skin.

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Measuring Flour Correctly

The best way to measure flour is to spoon it lightly into a measuring cup and level off the top with a straight edge.

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Tablespoons in a Teaspoon

There are 3 teaspoons in a tablespoon. This conversion is useful for adjusting recipes.

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Dry Cooking Method: Grilling

Grilling is a dry cooking method where food is cooked over direct heat, usually on a grill.

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Chef's Knife: Chopping & Slicing

A chef's knife is a versatile tool used for chopping, slicing, and dicing a wide variety of ingredients.

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Removing Zest from Citrus Fruit

A zester is a kitchen tool specifically designed for removing the fragrant zest from citrus fruits.

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1/4 Cup in Tablespoons

One-quarter cup is equivalent to 4 tablespoons. Remember this conversion for baking and cooking.

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Healthiest Type of Fat

Unsaturated fats are generally considered the healthiest fats, providing heart-healthy benefits.

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Blanching Technique

Blanching involves briefly boiling food and then immediately transferring it into ice water to stop the cooking process.

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Pureeing Soups With a Tool

An immersion blender is a handy tool that allows you to blend soups and sauces directly in the pot.

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Ounces in One Cup

There are 8 ounces in one cup, a standard measurement used for both liquid and dry ingredients.

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Caramelizing Sugar

Caramelizing involves heating sugar until it melts and turns brown, creating a rich flavor and color.

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Water-Soluble Vitamin: Vitamin D

Vitamin D is not a water-soluble vitamin. It's fat-soluble and is absorbed with fat from food.

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Flip Pancakes With This Tool

A spatula is ideal for flipping delicate foods like pancakes or fish, providing a flat surface for lifting them.

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Whole Grain: Quinoa

Quinoa is a nutritious whole grain, containing the entire grain kernel, unlike refined grains.

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Creaming in Baking

Creaming in baking refers to beating butter and sugar until light and fluffy, incorporating air for a better texture.

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Cutting Pizza With This Tool

A pizza cutter is a specialized tool with a wheel for cutting pizza, making neat slices.

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Nutrient with Most Calories Per Gram

Fats provide the most calories per gram (9 calories per gram) compared to carbohydrates (4 calories per gram) or proteins (4 calories per gram).

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Safest Way to Defrost Meat

The safest method for defrosting meat is in the refrigerator. This allows for a slow and safe thaw.

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Dicing in Cooking Technique

Dicing involves cutting food into small, uniform cubes, creating even cooking and a visually appealing presentation.

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Leavening Agent in Baking

Baking powder is a leavening agent used in baking to create rise and a light texture.

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Danger Zone for Bacterial Growth

The danger zone for bacterial growth is between 40°F and 140°F, where bacteria multiply rapidly.

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Kneading Dough: Gluten Development

Kneading dough is important for developing gluten, which gives bread structure and elasticity.

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Measuring Liquid Ingredients

A liquid measuring cup with a spout is used to measure liquid ingredients accurately for cooking and baking.

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Cooking Food Quickly in Oil

Sautéing is a cooking method where food is cooked quickly over medium-high heat in a small amount of oil.

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Best Knife for Cutting Bread

A serrated knife with a jagged edge is ideal for cutting bread evenly without squishing it.

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Study Notes

Exam Study Notes

Nutrition (True/False): Proteins are not the body's primary energy source; Vitamin C is water-soluble; Saturated fats are not primarily found in plant-based oils; Fiber aids in digestion and prevents constipation; Calorie is a unit of energy; Carbohydrates should not make up the smallest portion of a daily diet. Iron deficiency leads to anemia; Nonstick cookware is not safe for high temperatures. A whisk incorporates air into mixtures; A paring knife is not best for cutting large fruits; Measuring spoons are used for both liquids and dry ingredients; One cup equals 16 tablespoons; Gluten is not a protein in rice. Simmering is cooking food just below boiling point; Aluminium foil is not safe in microwaves; Fats in baking provide moisture and tenderness; Convection ovens cook more evenly; Colanders are not used for sifting flour; Bacteria don't thrive in cold environments below 32°F; Cutting boards should be cleaned immediately after using for raw meat.
Multiple Choice: Protein is essential for building and repairing tissues; Vitamin A is crucial for vision and immune function; Spooning ingredients into a measuring cup and leveling off is the correct way to measure flour (not scooping from a bag or packing it tightly); There are 3 teaspoons in a tablespoon.
Cooking Methods & Equipment: Grilling is a dry cooking method; Chef's knives are used for chopping and slicing; A zester is used to remove zest from citrus fruits; 1/4 cup equals 4 tablespoons; Unsaturated fats are the healthiest; Blanching involves briefly boiling food and then placing it in ice water; An immersion blender is used to puree soups; 1 cup is equivalent to 8 ounces.
Cooking Terms & Techniques: Caramelization involves cooking sugar until it melts and browns; The danger zone for bacterial growth is between 40°F and 140°F; Kneading dough incorporates air and develops gluten; A liquid measuring cup is used for liquid ingredients; Sautéing means cooking food quickly in a small amount of oil; Dicing involves cutting food into small, even cubes. A chef's knife is good for cutting bread.

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