Senior Question

1) True or False: Cream cheese is considered a natural, soft cheese. Answer: True

.

2) Name 2 grades of beef that are most often sold in retail stores.

Answer: Prime, Choice, Select, or Standard

3) Name two drinks that contain caffeine. Many types of soft drinks, tea, coffee, energy drinks, and those containing chocolate.

4) What is your chance of becoming obese if one of your parents is obese? 40% chance with one parent

5) Name three methods for determining freshness of frozen fish. Solidly frozen, no discoloring flesh, Little or no odor, Moisture/ vapor proof wrapping intact, Little or no air space between fish and wrapping, No ice crystals or frost in package

6) What is the definition of oils? Fat in liquid form made of glycerol and fatty acids.

7) What is the definition of a product that contains only organically produced ingredients, except for water and salt? 100% organic

8) Because Americans tend to not get enough of these types of foods in our diets, the MyPlate campaign encourages us to fill our plates half full with foods from which two food groups? Fruits and vegetables

9) What are unstable molecules called when the body cells burn oxygen or oxygen by products? Free radicals

10) What is the date on a package that represents the last day a food should be sold if the food is to remain fresh for home storage? Sell by or pull date

11) When canning low acid foods, why is a pressure canner used? To prevent the growth of harmful bacteria and other micro organisms.

12) What is fruit marmalade? A tender jelly with small pieces of fruit distributed evenly throughout; commonly contains citrus fruit

13) If a food label lists ingredients such as maltose, honey, or corn syrup, what do you know about the product? It contains added sugar

14) What is the difference between the terms, "obese" and "overweight"? Obese is excess body fat; Overweight refers to excess body weight that includes fat , bone, and muscle

15) What bacterium can grow under proper refrigeration and is commonly found in milk, and cheese made from unpasteurized milk, raw and undercooked meat, poultry, seafood, eggs, and produce? Listeria monocytogenes

16) How many quarts is in a gallon? Four

17) What government agency enforces health claims on food labels? Food and Drug Administration (FDA)

18) What is the French preparation term for a thick, rich, creamy soup? Bisque Food, pg. 57

19) Name two major food sources of Vitamin B12. meat, fish, poultry eggs, milk and other dairy products

20) What does "calorie free" mean? Food contains less than 5 calories per serving

21) Name two things that bacteria need to survive and multiply. Time, food, moisture, warm temperature, oxygen, and protein. Ideal temperature for bacteria growth is between 40F and 140F

22) Which grade of eggs is used in egg products such as egg beaters? Grade B

23) Define the general term, "fiber" Fiber-refers to certain complex carbohydrates that the body cannot digest or absorb into the bloodstream and is eliminated.

24) What is the minimum age that strained meats/poultry, toast and teething biscuits are introduced to infants? 7-9 months

25) What is one recommendation for storing cooked foods quickly? Store cooked foods in small portions and shallow containers. Leave air space around the containers or packages to allow cold air to circulate and ensure rapid, even cooling

26) What is the food term meaning for foods served in natural juice or gravy? Au Jus

27) What do the initials GRAS stand for? Generally recognized as safe

28) Name 2 major food sources of Vitamin C. all citrus fruits, berries, melons, peppers, dark-green leafy vegetables, potatoes, and tomatoes.

29) Older adults are at risk of poor nutrition due to which of the following risk factors?

Disease Tooth Loss Reduced Social Contacts

.

30) Once purchased at the grocery store, how soon should perishable items be properly stored? Within 30 minutes

31) What is the recommended storage for potatoes? In a dark, dry, well ventilated place between 45F and 50F

32) Name three things to avoid when purchasing fresh tomatoes. Overripe and bruised, tomatoes with sun burn and growth cracks, decayed tomatoes, depressed areas, surface molds.

33) Name two popular myths about sugar Sugar Causes hyperactivity Sugar causes diabetes Sugar triggers hypoglycemia Sugar makes you fat

34) One pound of body fat equals how many calories? 3,500

35) Name the four main principles of Fight Bac. Clean Chill Separate Cook

36) Individuals with lactose intolerance produce too little of which enzyme? Lactase

37) What are two types of dry heat cooking methods for meats? roasting, oven broiling and grilling

38) At what age are a woman's bones as dense as they will ever be? Early 30

39) Which federal agency regulates the health claims on food labels? Food and Drug Administration

40) When carrying perishables in an insulated cooler, what is the ratio of food to ice/frozen packs? 75% food to 25% ice

41) According to the Institute of Medicine, what percentage range of a person's energy should come from carbohydrates? 45-65%

42) When cooking a whole, cracked egg in the microwave, what is one thing you should do before starting the microwave? Prick the egg yolk

43) When a food is labeled as "low calorie," it will have how many calories or less per serving? 40 calories or less per serving

44) What is the name of the additive used in foods like salad dressing and peanut butter that prevents serparation of the ingredient and flavorings? Emulsifiers

45) How is staphyloccocus aureus generally spread to food? It's carried on the skin, nose, throat and skin infections; then it spreads to food

46) Give 2 examples of a crucifeous vegetable. Bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, kohlrabi, mustard greens, rutabages, turnips, and their greens

47) What is the daily recommendation of fiber grams each day for women up to 50 years, who are not pregnant or breastfeeding? 25 grams daily

48) What do the initials "HDL" stand for, and is it good or bad cholesterol? High-density lipoprotein; good cholesterol

49) What is generally the first clue that a website carries reliable information? 3 letter suffix web site address is the first clue; those ending in .edu (educational institutio) .gov (government agencies), and perhaps .org (organizations, often nonprofit) tend to be the most credible.

50) What is the name of the bacteria that is found mostly in raw or undercooked poultry, meat, eggs, fish, and unpasteurized milk? Salmonella

51) What is the energy content of 1 gram of dietary fat? 9 calories

52) Name one of the 3 nutrients that promote optimal blood pressure. Potassium, magnesium, calcium

53) Cornstarch is made from which part of corn kernel? Endosperm

54) True or False: A nutrition fact panel must contain information about vitamins B and D False

.

55) What temperature are leftovers to be reheated?

165 degree F

56) How do saturated fats affect total and LDL cholesterol levels? They raise both total and LDL cholesterol

57) What is the definition of fat? Fats are lipids, which are solid at room temperature

58) According to MyPlate, name 2 foods you can substiute in a flour-based recipe that will provide whole grains. Buckwheat, Millet, or Oat Flour

59) What is the adequate intake of calcium for adults over 50 years of age? 1,200 mg daily

60) Tell one way in which a person can become infected with Hepatitis A? Eating food that has been contaminated by feces or shellfish was harvested in waters contaminated with raw sewage.

61) Soy products, sardines, broccoli, and kale are a good source of which mineral? Calcium

62) Which cuts of meat are recommended to be cooked in liquid? Less Tender Cuts of Meat

.

63) Give 2 symptoms for diabetes.

Frequent urination unusual thirst exteme hunger ususuall weight loss extreme fatigue irritablility frequent infections cuts and bruises that heal slowly blurred vision numb or tingling hands or feet

64) Name three types of nutrition and health information that a nutrition label provides. Nutrient content claim, the nutrition facts, ingredient list, health claim, structure/function claim.

65) What is the maximum length of time a food item should be kept on a serving table? 2 hours

66) Why is the sugar-hyperactivity connection considered only a myth? Scientific studies have shown that it is possibly the environment and not sugar that is the cause of hyperactivity

67) What is the name of the process involving milk that breaks up fat globules into tiny particiles so that they do not rise to form a cream layer? Homogenization

68) What is the term on a food label for 1/3 fewer calories or 50% less fat than the traditional version? Light

69) What are the 2 minerals that must be mentioned on a Nutrition Facts panel? calcium and iron

70) Cans or jars that spurt when opened may be contaminated with waht bacteria? Clostridium botulium

71) Dietary guidelines for Americans, 2010 are intended for Americans in which age range? 2 years and older

72) Name a food that is not suitable for freezing. Raw cabbage, cake batters, raw celery, cream pie fillings, custards, cooked egg whites, lettucd, mayonnaise, potato salads, salad dressings, fresh tomatoes, and watermelon

73) A food with 25% fewer calories than a serving of a traditional food may be labeled: Reduced

.

74) True or False: Cholesterol is essential for cell building in the body.

True

75) What is the minimum oven temperature for roasting meat? 325 degree F

76) Which type of water has more sodium - hard or soft water? soft

77) What is the difference between cornmeal and enriched cornmeal? Enriched cornmeal contains added vitamins and minerals such as thiamin, riboflavin, niacin, iron, calcium, vitamin D

78) What do we call certain vitamins, minerals, carotenoids and polyphenols that slow or prevent damage from oxygen to body cells? antioxidants

79) True or False: The Nutrition Facts panel always represents the nutritional contribution of the entire package. False (only a serving)

80) Why should raw poultry not be washed before cooking? Washing increases chances of cross-contamination

81) True or False: Salt wit Iodine added is an example of an enriched food. Answer: False (fortified)

82) What is the best method for storing milk in the refrigetator? In the original milk container

.

83) Give an example of an ingredient that a person might look for on a list of ingredient sif he has

an allergy or intolerance. peanuts, eggs, lactose, wheat, sulfites, or artificial color

84) Name a food source that contains a high amount of cholesterol. egg yolks, organ meats, shellfish, squid, shrimp, cheese, milk, butter, lard

85) Describe a properly cooked poached egg. The white is completely set, yolk starts to thicken but not hard

86) What percentage of calories is recommended to come from saturated fatty acids in a person's diet? Less than 10 percent

87) What is the culinary term for attractive samll appetizers? Hors d'oeuvres

88) Why is heart disease such a concern to Americans? It is the nation's #1 killer but may be prevented through healthy living

89) What degree Fahrenheit is condidered to be a lukewarm temperature? 95 degrees

.

90) Which type of diabetes is it where pancreatic cells do not produce enough insulin or don't

respond to insulin normally even though the pancreas produces insulin? Type II Diabetes

91) Why is an older perons at greater risk for dehydration? As a person ages, the sense of thirst may diminish. Kidneys do not conserve fluids as it did when younger, so body holds on to less water; person may limit fluid intake to avoid bathroom trips; fear of incontinence so drink less.

92) What is the name of a common baceterium that exists in the intestinal tract? Escherichia Coli (E. coli)

93) Name a food source of polyunsaturated fats. Corn, safflower, soybean, and dunflower oils; and seafood

94) Which contains less milk fat - ice milk or sherbet? Sherbet

95) Name one reason infants should not be fed ditectly from a jar. Feeding directly from the jar introduces bacteria from the baby's mouth to the jar; leftovers will allow bacteria to grow and may cause diarrhea, vomiting and other foodborne illness symptoms.

96) What is a process of preserving food by using acid and salt to inhibit microbial growth? Pickling

97) What is the maximum capacity for food in a slow cooker? 2/3 full