Term
| Practicing _______ _______ ______ is good in any culture. |
|
Definition
|
|
Term
| Healthy lifestyle habits include: (3) |
|
Definition
| regular exercise, adequate sleep, good nutrition |
|
|
Term
| Benefits of regular exercise: (4) |
|
Definition
| helps you look better, feel better, sleep better, relieves tension and stress |
|
|
Term
| What constitutes "regular" exercise? |
|
Definition
| 20-30 min. 3 to 4 times per week |
|
|
Term
| What activity can you avoid to improve your health? |
|
Definition
|
|
Term
| Describe the geography of Mexico. |
|
Definition
| snow-capped coastal mountain ranges with a large plateau in the center--desert in the north and tropical jungle in the south |
|
|
Term
| What types of crops grow in Mexico? |
|
Definition
| temperate and tropical crops |
|
|
Term
| What specific crops grown in Mexico? |
|
Definition
| wheat, peas, carrots, beans, corn, tomatoes, peppers, cacao, coffee, sugar cane, bananas, citrus fruits, cotton and tobacco |
|
|
Term
| What problems lead to poor nutrition in Mexico? |
|
Definition
| transportation problems due to mountainous terrain, dry and infertile soil in remote areas, lack of refrigeration |
|
|
Term
| What steps are being taken to improve the food habits in rural Mexican populations? |
|
Definition
| wide use of irrigation and nutrition education programs |
|
|
Term
| What is a common belief about Mexican foods? |
|
Definition
| That they are hot and spicy. |
|
|
Term
| What cultures combine to create Mexican cuisine? |
|
Definition
|
|
Term
| What elements of Mexican cooking reflect Aztec heritage? |
|
Definition
| chiles, corn, tortillas, beans, chocolate |
|
|
Term
| What elements of Spanish cooking reflect Spanish influence? |
|
Definition
| rice, olive oil, wine, lemon juice almonds, garlic, and oregano |
|
|
Term
| In rural areas where people do a great deal of physical labor, traditional ______-________ foods are served. |
|
Definition
|
|
Term
| Urban families with more sedentary lives take advantaged of ______, ______ and ________ foods and consume less starchy foods |
|
Definition
| canned, frozen [and] packaged |
|
|
Term
| What are traditional cooking methods? |
|
Definition
| simmering, boiling, frying on stove top or open fire |
|
|
Term
| Name the grain group items from Mexico. (2) |
|
Definition
| tortillas, breads/rolls on festivals and holidays |
|
|
Term
|
Definition
| corn flour (masa) flat bread |
|
|
Term
| Tortillas are used to make: (3) |
|
Definition
| tacos, enchiladas, tostadas |
|
|
Term
|
Definition
| tortilla baked and filled with a mixture of meat, beans, cheese and vegetables |
|
|
Term
|
Definition
| tortilla wrapped around spiced meat, seasoned with onion or garlic and baked or fried in a chili sauce |
|
|
Term
|
Definition
| tortilla fried crisp and covered with meat, beans, cheese, and lettuce as an open-face sandwich. |
|
|
Term
| Name the vegetable group items from Mexico and what vitamins they provide. ( |
|
Definition
| Vitamin C: tomatoes, chilis, greens; Vitamin A: sweet potatoes, spinach and carrots; other vitamins: corn, potatoes, green beans, peas, zucchini, squash |
|
|
Term
| Vegetables such as sweet potatoes, spinach and carrots grown in Mexico's _______ ______. |
|
Definition
|
|
Term
| Much of the vitamin C in chilis is lost when the vegetable is _______. |
|
Definition
|
|
Term
| Name some vegetables featured in Mexico's main-dish soups and stews. |
|
Definition
| corn, potatoes, green beans, peas, zucchini and squash |
|
|
Term
| Name the fruit group items from Mexico and what vitamins they provide: (3) |
|
Definition
| Vitamin C: mangoes, papayas and guavas |
|
|
Term
| Name the ways that milk is served in Mexico. (4) |
|
Definition
| cheese, in coffee, chocolate, flan |
|
|
Term
|
Definition
|
|
Term
| What is a non-milk source of calcium in the Mexican diet? |
|
Definition
| lime water used to soak corn before grinding it to make tortillas |
|
|
Term
| Why would wheat tortillas be bad for the diet of Mexicans? |
|
Definition
| non-enriched wheat tortillas would not provide calcium as do corn tortillas made from lime-soaked corn |
|
|
Term
| Why is meat not a common protein source in rural areas? |
|
Definition
| high cost, lack of refrigeration |
|
|
Term
| Name the meat group items from Mexico (4). |
|
Definition
| legumes with grain, poultry, fish, cheese |
|
|
Term
|
Definition
| dried beans, peas and lentils |
|
|
Term
| Legumes combined with _______ create a complete protein meal. |
|
Definition
| grain such as corn or corn meal |
|
|
Term
| Why are fresh chilis so important in the diet of Mexican? |
|
Definition
| Vitamin C increases absorption of iron from the limited amount of meat eaten |
|
|
Term
| What dairy item provides an additional source of protein for rural Mexicans? |
|
Definition
|
|
Term
| Fish and poultry are often served with _______-______ dishes or ______ _____ _______. |
|
Definition
| legume-grain [dishes or] fresh chili sauces |
|
|
Term
| Name the "other" group items from Mexico. |
|
Definition
| chocolate desserts, candy, sweet carbonated beverages, lard |
|
|
Term
| What animal product is used from cooking and frying? |
|
Definition
|
|
Term
| What is one of the most popular spicy seasonings added to Mexican dishes? |
|
Definition
|
|
Term
|
Definition
| dried, ground chilis and other spices |
|
|
Term
| Chili powder is _____ than pure peppers. |
|
Definition
|
|
Term
| Mexican cooks often _____ fresh chili peppers for their flavor. |
|
Definition
|
|
Term
|
Definition
| varieties of peppers ranging from mild to very hot |
|
|
Term
| How can you use fresh peppers without burning your hands? |
|
Definition
| wear rubber gloves and avoid the seeds and inner membranes |
|
|
Term
| If you don't use fresh chilis you can also use: |
|
Definition
| canned chilis or chili powder |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| chilled avocado-tomato soup |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| Describe how to buy a ripe avocado. |
|
Definition
| yield to light pressure on outer rind |
|
|
Term
| Describe the proper way to ripen an under-ripe avocado. |
|
Definition
| in a brown paper bag at room temperature |
|
|
Term
| How many cups of grated cheese will 8 ounces of cheese make? |
|
Definition
|
|
Term
| Describe safety when working with chicken or other meats. |
|
Definition
| Wash all utensils, containers, work surfaces and hands with soap and hot water before and after they come in contact with raw or cooked meat, fish or poultry to prevent possible salmonella contamination. |
|
|
Term
| Is salmonella a bacteria or a virus? |
|
Definition
|
|
Term
| Africa is the ___ largest continent in the world. |
|
Definition
|
|
Term
| Describe the variety of African geography. (6) |
|
Definition
| coasts, high plateaus, mountains, rain forests, savannahs, deserts |
|
|
Term
| There are ______ of ethnic groups and over _______ different languages in Africa. |
|
Definition
|
|
Term
| What European languages are frequently spoken in Africa? |
|
Definition
| English, French, Portuguese |
|
|
Term
| What is subsistence farming? |
|
Definition
| when people eat what they grow with out storing or creating excess to market; all family members participate |
|
|
Term
| In addition to farming vegetables, what might African families also raise? |
|
Definition
|
|
Term
| What divides the north from the south in Africa? |
|
Definition
|
|
Term
| What three water bodies outline north Africa? |
|
Definition
| Atlantic Ocean, Mediterranean Sea, Red Sea |
|
|
Term
| What cultures exist in north Africa? |
|
Definition
|
|
Term
| Name the four regions of sub-Saharan Africa. |
|
Definition
| West Africa, Central Africa, East AFrica and Southern Africa |
|
|
Term
| All nations of Africa are _______ ________ from their previous colonial powers. |
|
Definition
|
|
Term
| How did plants from Africa arrive in North America? |
|
Definition
| seeds in the hair of slaves |
|
|
Term
| What plants in North America hale from Africa? (9) |
|
Definition
| black-eyed peas, pigeon peas, nutmeg, sesame, coffee, kola, watermelon, millet and okra |
|
|
Term
| A typical African meal consists of: (4) |
|
Definition
| a starch, plantains, yams or cassava, stew |
|
|
Term
| Name some forms of starch from Africa: (6) |
|
Definition
| rice, millet, maize porridge, injera, yams or cassava |
|
|
Term
| In West Africa, yams are revered as a symbol of: |
|
Definition
|
|
Term
| Sweet potatoes are orange-fleshed, but yams are: |
|
Definition
| white-fleshed with tougher skin |
|
|
Term
| Peanuts are also called __________ in Africa. |
|
Definition
|
|
Term
| Name some African ways to eat peanuts. (5) |
|
Definition
| roasted, pounded into butter, crushed into powder, in sauces, soups and stews; oil is also used |
|
|
Term
| Name typical African meats: (7) |
|
Definition
| beef, poultry, pork, mutton, goat, fresh water fish (rivers/lakes), salt water fish (coastal) |
|
|
Term
| Name common African greens: (7) |
|
Definition
| spinach, sorrel, beet greens, turnip greens, chard, collards, others not familiar to us |
|
|
Term
| What condiments are found throughout Africa? |
|
Definition
| hot sauces like pili pili (tomato, cayenne and horseradish) |
|
|
Term
|
Definition
| with hands rather than utensils |
|
|
Term
| What rituals accompany most meals in Africa? |
|
Definition
| washing hands before and after dining |
|
|
Term
| In rural areas, how is food typically prepared? |
|
Definition
| open fires or charcoal stoves (like hibachi) |
|
|
Term
|
Definition
|
|
Term
| Name grain group items from Africa. (6) |
|
Definition
| yams, maize porridge, millet, cassava, rice, injera |
|
|
Term
|
Definition
| flat, slightly-fermented round bread |
|
|
Term
| How are yams used in Africa? |
|
Definition
|
|
Term
| What type of vegetable is a yam? |
|
Definition
|
|
Term
| Name vegetable group items from Africa. (5) |
|
Definition
| tomatoes, onions, cabbage, greens, okra |
|
|
Term
| Name fruit group items from Africa. (10) |
|
Definition
| bananas, guavas, papaya, oranges, lemons, pineapples, passion fruit, watermelon, apples, peaches, etc. (depend on climate) |
|
|
Term
| Name milk group items from Africa. (4) |
|
Definition
| milk, yogurt, cottage cheese (North Africa), feta cheese |
|
|
Term
|
Definition
|
|
Term
| Why are milk group elements limited in African diets? |
|
Definition
|
|
Term
| Name meat group items from Africa. (7) |
|
Definition
| beef, pork, chicken, fish, dried beans, nuts and seeds (especially groundnut) |
|
|
Term
| Why are fat, sugar and salt uncommon in African diets? |
|
Definition
| these items are expensive |
|
|
Term
| African diets are usually very low in ___, ______ and ______. |
|
Definition
|
|
Term
| Most communities have developed their own _______-______ _____. |
|
Definition
|
|
Term
| Sometimes beer is prohibited by _________ ________. |
|
Definition
|
|
Term
| Typically, African diets are very low in ___ and high in _____. |
|
Definition
|
|
Term
| What is a main staple starch in Africa? |
|
Definition
|
|
Term
| How is maize different than sweet corn? |
|
Definition
| it is drier and starchier |
|
|
Term
| What can we call ground maize? |
|
Definition
|
|
Term
| Mealie meal is the main ingredient in: |
|
Definition
|
|
Term
| What are some names of maize porridge? |
|
Definition
| putu (Bantu), fufu (West Africa), nsima (Malawi), bidia (Zaire), ugali (Kenya) |
|
|
Term
|
Definition
| pull a bite-sized chunk from the community bowl, form the chunk into a small ball, flatten it, make indentation with thumb, use it to scoop up stew |
|
|
Term
| When ugali is ready to eat it makes an ______ ______. |
|
Definition
|
|
Term
| White cornmeal is better for ugali than yellow because: |
|
Definition
| it is more authentic and it makes stiffer porridge |
|
|
Term
| What qualities are desirable in fresh gingerroot? |
|
Definition
| choose one that is firm and heavy |
|
|
Term
| How should fresh gingerroot be stored? |
|
Definition
| In the refrigerator, wrap the root in a paper-towel. In the freezer, seal it, unpeeled, in a zip-style bag. |
|
|
Term
| What is food irradiation? |
|
Definition
| process of exposing food to carefully measured amounts of ionizing radiation |
|
|
Term
|
Definition
| improve quality of food supply and reduce loss due to spoilage |
|
|
Term
| What does irradiation destroy? |
|
Definition
|
|
Term
| By eliminating contaminants in food, irradiation reduces: |
|
Definition
| disease and food spoilage |
|
|
Term
| How many countries are in Africa? |
|
Definition
|
|
Term
| What is the population of Africa? |
|
Definition
|
|
Term
| Describe the geography of Japan. (5) |
|
Definition
| mountains, evergreen and bamboo forests, valleys, plains and coastal shoreline |
|
|
Term
| How much arable land exists in Japan? |
|
Definition
|
|
Term
| Name the three major crops in Japan. |
|
Definition
| rice, soybeans and oranges |
|
|
Term
| What is Japan's greatest food source. |
|
Definition
|
|
Term
| What types of seafood are common in Japan? (8) |
|
Definition
| herring, salmon, sole, sardines, whale, crabs, oysters, shrimp |
|
|
Term
| Most Japanese dishes require a _______ of cooking. |
|
Definition
|
|
Term
| Japanese cooking methods preserve the ______, ___ and _____ of ingredients. |
|
Definition
| colors, flavors [and] textures |
|
|
Term
| Short cooking time conserves: |
|
Definition
|
|
Term
| Fish are sometimes eaten ____ in Japan. |
|
Definition
|
|
Term
| Few foods in the Japanese diet are _____ or _______. |
|
Definition
|
|
Term
| Name some Japanese cooking methods: (3) |
|
Definition
| broiling, steaming, stir-frying |
|
|
Term
| How are meals in Japan traditionally served? |
|
Definition
| at low tables; diners sit on cushions or the mat-covered floor with their legs tucked under them; beverages and clear soups are drunk from small bowls and chopsticks are used to pick up solid food |
|
|
Term
| In Japan the main course is often _______ __ ___ _____. |
|
Definition
|
|
Term
|
Definition
| pickled Japanese vegetables |
|
|
Term
| How can you imitate the Japanese tradition of cooking the entree at the table? |
|
Definition
| with an electric hot plate or skillet |
|
|
Term
| Japanese food must please the _____ as well as the _______. |
|
Definition
|
|
Term
| Even while preparing meats and vegetables for cooking, Japanese cooks arrange meats and vegetables on trays in ______, _______ _______. |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| Name grain group items from Japan. (2+) |
|
Definition
| rice, noodles (those who have been abroad may eat bread and cereals) |
|
|
Term
| Name vegetable group items from Japan. (5) |
|
Definition
| pickles, radishes, white carrots, cabbage, dried mushrooms - adequate intake of Vitamins A & C |
|
|
Term
| Name a fruit group item from Japan. |
|
Definition
|
|
Term
| Name a milk group item from Japan. |
|
Definition
| Japanese do not drink or cook with milk. |
|
|
Term
| Name a meat group item from Japan. (6) |
|
Definition
| fish, shellfish, soybean, occasionally beef, poultry and eggs |
|
|
Term
| What main nutrients do soybeans provide? |
|
Definition
|
|
Term
| For Japanese, why are soybeans a better protein source than meats? |
|
Definition
| soybeans provide calcium and they are less expensive than meats |
|
|
Term
| Name an "other" group item from Japan. |
|
Definition
|
|
Term
| Japanese diets are usually low in _____ and ______. |
|
Definition
|
|
Term
| When served in Japan, desserts are neither _____ nor ______. |
|
Definition
|
|
Term
| When cooled, soup stock will: |
|
Definition
|
|
Term
| Lengthy cooking of stock draws both ____ and _______ out of vegetables and meat. |
|
Definition
|
|
Term
|
Definition
| place a saucepan and its contents in a sink or dishpan, fill around saucepan with cold water to height of pan contents, change water when it gets warm |
|
|
Term
| 1/4 pound of cheese will make _______ shredded. |
|
Definition
|
|
Term
| How many ounces are in a pound? |
|
Definition
|
|
Term
| How many ounces are in 1/4 pound? |
|
Definition
|
|
Term
|
Definition
|
|
Term
| Name two types of cooking rice. |
|
Definition
|
|
Term
| What are desirable qualities in green onions? |
|
Definition
| firm bulbs and crisp tops |
|
|
Term
| Green onions are sold in ______. |
|
Definition
|
|
Term
| How should green onions be stored? |
|
Definition
| in a plastic bag in refrigerator |
|
|
Term
| How long can green onions be stored? |
|
Definition
|
|
Term
| What are desirable qualities in dry onions? |
|
Definition
| firm heads, small necks, tight, brightly colored skins |
|
|
Term
| What varieties of onions are mild? |
|
Definition
|
|
Term
| How long can dry onions be stored? |
|
Definition
|
|
Term
| Where should dry onions be stored? |
|
Definition
|
|
Term
|
Definition
| by a process similar to cheese-making: 1. soymilk is curdled by adding coagulant, 2. curds are pressed into cakes |
|
|
Term
|
Definition
| soft, custard-like food made from soymilk that is an excellent source of protein |
|
|
Term
| Tofu soaks up the flavors of: |
|
Definition
| other foods that are mixed with it |
|
|
Term
| Relative to the United States, how large is India? |
|
Definition
|
|
Term
| Relative to the United States, how large is India's population |
|
Definition
| 3 times the number of the US |
|
|
Term
| Name the geographic features to the north and south of India. |
|
Definition
|
|
Term
| What is the primary industry in India? |
|
Definition
|
|
Term
| India has a wide range of cuisine due to its wide range of: |
|
Definition
|
|
Term
| In areas of heavy rainfall in southern and eastern India, _____ is the staple. |
|
Definition
|
|
Term
| In India's dry north, wheat and barley crops are made into _______. |
|
Definition
|
|
Term
| What meats and fruits are available in the topical coasts of India? |
|
Definition
| fish, seafood, tropical fruits |
|
|
Term
| What fruits grow in the mountains of India? |
|
Definition
| apples, apricots, peaches, strawberries |
|
|
Term
| What are the two dominant religions in India? |
|
Definition
|
|
Term
| Religious laws among Hindus and Muslim govern: |
|
Definition
| clothing, food and marriage |
|
|
Term
| Hindus follow the principle of non-injury to ______ _________. |
|
Definition
|
|
Term
| Most Hindus do not eat beef because they believe the cow is _______. |
|
Definition
|
|
Term
| What meat do Muslims not eat? |
|
Definition
|
|
Term
| What preparation is integral to Indian cuisine? |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| relish made from spices and fruits, especially mangos |
|
|
Term
| What animal is frequently used in farming? |
|
Definition
|
|
Term
|
Definition
|
|
Term
| What methods of cooking are most often used in India? |
|
Definition
|
|
Term
| By stewing and roasting, spices fully: |
|
Definition
|
|
Term
|
Definition
| blended (i.e. a curry and rice would be mixed during eating) |
|
|
Term
| What heat source is most often used in Indian cooking? |
|
Definition
|
|
Term
| In Indian dishes, stewing softens dried ______ and _____. |
|
Definition
|
|
Term
| Men, women and children usually eat _______ in Indian tradition. |
|
Definition
|
|
Term
| Describe typical dining style in India. |
|
Definition
| seated on floor with shoes off, no utensils (use finger of right hand, left is unclean), flat bread can be torn into pieces and used to scoop up food |
|
|
Term
|
Definition
| large, flat unleavened bread (India) |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| yogurt with cucumber and tomato |
|
|
Term
|
Definition
|
|
Term
| How can calories and fat be reduced in most recipes? |
|
Definition
| substituting 1 T. fat (butter, oil, margarine) for 2 T. water |
|
|
Term
|
Definition
| disc-shaped legume about the size of a pea |
|
|
Term
| ______ lentils before serving. |
|
Definition
|
|
Term
| Lentils are ______ with dry beans and peas. |
|
Definition
|
|
Term
| Lentils are served as an ______ or in _____ and ______. |
|
Definition
|
|
Term
| Lentils become tender after about _____ of cooking. |
|
Definition
|
|
Term
| _____ fruits and vegetable before cooking them. |
|
Definition
|
|
Term
| Pick ______ or ________ out of grains and legumes. |
|
Definition
|
|
Term
| Trim _______, ______ or ________ areas out of foods. |
|
Definition
|
|
Term
| Name cereal group items from India. (6) |
|
Definition
| barley, wheat, millet, rice (+legumes=complete protein), chapati, roti |
|
|
Term
|
Definition
| soft, unleavened bread (India) |
|
|
Term
| Name vegetable group items from India. (3) |
|
Definition
| cauliflower, cucumber, eggplant (pickling is popular) |
|
|
Term
| Name fruit group items from India. (6) |
|
Definition
| mangoes, pomegranate, apples, apricots, peaches, strawberries |
|
|
Term
| Name meat group items from India. (9) |
|
Definition
| pulses (dried peas, beans, lentils, peanuts; mixed with cereal grains=complete protein), fish, prawns, scallops; some eat mutton, chicken, duck, beef and pork |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| Name milk group items from India (3) |
|
Definition
| buffalo milk as beverage, yogurt, buttermilk |
|
|
Term
| Name "other" group items from India. (2) |
|
Definition
|
|
Term
| The typical Indian diet is high in ______ and low in _____. |
|
Definition
|
|
Term
| Describe Italy's geography. |
|
Definition
| boot-shaped peninsula, mainly mountains and hills, fertile northern valleys, parched southern region |
|
|
Term
| Name Italy's northern crops. |
|
Definition
| grain (wheat, corn and oats), cattle, dairy |
|
|
Term
| Name Italy's southern crops. |
|
Definition
| classical Italian: olives, grapes, tomatoes, hot red peppers, semolina wheat |
|
|
Term
| What is the main use of semolina wheat flour? |
|
Definition
|
|
Term
| Why is wine served as a midday and evening beverage with meals in Italy? |
|
Definition
| water is scarce and often impure |
|
|
Term
| What is a unique feature of elaborate holiday and special occasion Italian meals? |
|
Definition
| several dishes, each served as a separate course |
|
|
Term
|
Definition
| "before the pasta," a relish plate filled with raw vegetables, olives, mushrooms, anchovies and smoked meat served to take the edge off of diners' appetites, can be a meal in itself |
|
|
Term
| Describe a simple Italian dressing. |
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Definition
| 2 T oil, water and vinegar or lemon juice, 1/4 t pepper, garlic powder and basil |
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Term
| What courses can follow antipasto in an Italian meal |
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Definition
| soup, macaroni or rice course, then meat of fish course with vegetables or salad, then cheese-and-fruit course or dessert |
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Term
| Name several Italian herbs and spices. (7) |
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Definition
| thyme, oregano, marjoram, rosemary, basil; mustard and hot pepper (livlier and hotter than ours) |
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Term
| What is the primary use for rosemary in Italian cooking? |
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Definition
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Term
| What is the primary use for oregano in Italian cooking? |
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Definition
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Term
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Definition
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Term
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Definition
|
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Term
| Describe Romaine lettuce. |
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Definition
| blunt-tipped somewhat folded leaves grouped into loose heads, tender-crisp leaves |
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Term
| Describe how to store Romaine lettuce. |
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Definition
| in the refrigerator crisper, keep moist and cool |
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Term
| How long will Romain lettuce store well? |
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Definition
| only a few days, it is fragile |
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Term
| As a rule of thumb, "_____" (________) sauces are lower in calories than "______" (________) sauces. |
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Definition
| red, tomato; white, cheese |
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Term
| Mozzarella cheese is ____ in fat and calories than American cheddar cheese. |
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Definition
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Term
| It is easy to remove fat from canned or homemade broth if you ______ before using. |
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Definition
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Term
| A common way for the milk group to be served in Italy is with the: |
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Definition
| cheese and fruit course after meat course |
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Term
| What is the optimal hot food temperature? |
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Definition
|
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Term
| What is the maximum holding time for hot food? |
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Definition
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Term
| Hot foods can be served in _______ _____ or ________ _____ to keep them hot. |
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Definition
| insulated containers [or] warming dishes |
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Term
| Most pasta products are made from the same ingredients. The ______ of the final product determines the names. |
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Definition
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Term
| Fats provide _____ calories per gram than carbohydrates. |
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Definition
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Term
| _________ are another German favorite that can be substituted for potato dumplings. |
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Definition
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Term
| Substitute _______ fresh green beans for 1, 9 oz pkg of frozen green beans. |
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Definition
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Term
| Using raw egg in a recipe increases the risk of _________ contamination. |
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Definition
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Term
| According to Scandanavian tradition, the person who gets an almond in their rice pudding: |
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Definition
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Term
| Essential element of the cold Smorgasbord table and universal accompaniment to meat and fish dishes in Scandanavia: |
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Definition
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Term
| Describe how to make gravy. |
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Definition
| add 1/2 c. water to pan drippings, let sit a few minutes to soften, pour into small saucepan, sprinkle 2 T flour into saucepan, stirring to prevents lumps, add 1/2 c. milk, cook and stir until mixture just boils |
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Term
| What is the optimum holding temperature for cold foods on a Smorgasbord. |
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Definition
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Term
| What is the optimum holding temperature for hot foods on a Smorgasbord? |
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Definition
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Term
| How can you keep germs from people's hands from contaminating food on a Smorgasbord? |
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Definition
| provide long-handled spoons or spatulas, tongs for finger foods and serving small amounts at a time |
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Term
| Fresh fruits and vegetables are usually highest in quality and lowest in price when: |
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Definition
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Term
| Fruits are available for purchase in ________, ______, _______ and _________. products. |
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Definition
| fresh, canned, frozen [and] juiced |
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Term
| Canned of frozen fruits and vegetables may have added: |
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Definition
|
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Term
| Vitamin C and B (especially thiamine) are lost through exposure to _________ and ________ used in cooking, processing, canning or soaking. |
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Definition
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Term
| What amount of fruits count as 1 serving? |
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Definition
1/2 c chopped, cooked or canned fruit
1/4 c dried fruit
3/4 c fruit juice
1 piece fruit or melon wedge |
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Term
| What amount of vegetables count as 1 serving? |
|
Definition
1/2 c chopped raw or cooked vegetables
1 c raw, leafy vegetables
3/4 c vegetable juice |
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Term
| Make decisions about buying fruits and vegetables based upon: |
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Definition
1. individual preference and lifestyle
2. quality and nutritional value of the food
3. cost per serving |
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Term
| For appetizer-sized sandwiches, use bread slices cut in: |
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Definition
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Term
| On a Smorgasbord, ______-______ __________ and __________ are so artistically prepared and garnished that the table resembles a florist's collection of corsages. |
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Definition
| open-face sandwiches [and] appetizers |
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Term
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Definition
| luncheon or dinner buffet |
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
| Frught suppe is more like a sauce than a: |
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Definition
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Term
| List the Scandinavian countries: (4) |
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Definition
| Norway, Sweden, Denmark, Finland |
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Term
| The terrain in Scandinavia is: |
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Definition
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|
Term
| Land exposure to water in Scandinavia includes: |
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Definition
|
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Term
| Scandinavia has _____ winters and _____ summers. |
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Definition
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Term
| Because of Scandinavia's rocky terrain and short growing season: |
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Definition
| little land is available for farming and only a small variety of crops can grow successfully |
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Term
| In the fertile central plains of Scandinavia, ______, _____ and _______ that require cool to mild temperatures and a short growing season are cultivated. |
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Definition
| grain, root vegetables, fruit |
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Term
| Fish are caught in Scandinavia's: |
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Definition
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Term
| Meat, milk and butter are provided by Scandinavia's: |
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Definition
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Term
| In Scandinavia, _______ help to lengthen the growing season and increase the variety of foods available. |
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Definition
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Term
| Describe a simple, family smorgasbord. |
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Definition
| meal-sized, open-faced sandwiches, fruit soup or fruit sauce over rice pudding |
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Term
| For special occasions, a smorgasbord may include ______ of dishes. |
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Definition
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Term
| Describe a special occasion smorgasbord. |
|
Definition
| appetizer-sized open-faced sandwiches, hot meat, fish and vegetable dishes, cold salad and fruit dishes, dessert assortment |
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Term
| Bread becomes a ______ for beautifully topped, open-faced sandwiches in Scandinavia. |
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Definition
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Term
| Scandinavian open-faced sandwiches are always eaten with a _______ and _____. |
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Definition
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Term
| Scandinavians have more ways to ________ meat and fish than any other people in the world. |
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Definition
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Term
| Preserving food and serving smorgasbords are two ways Scandinvians stock up for the _______ of a long winter. |
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Definition
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Term
| Name a grain group item from Scandinavia. |
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Definition
| whole grain breads (knockerbrod, limpa) |
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Term
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Definition
| dark, crisp rye bread baked in thin disks (similar to Ry-Krisp) |
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Term
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Definition
| heavy rye bread baked in long loaves, seasoned with molasses, orange peel and spices |
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Term
| What spice is commonly used in sweet, Scandinavian breads? |
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Definition
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Term
| Name vegetable group items from Scandinavia. (5) |
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Definition
| cabbage, turnips, carrots, potatoes, beets |
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Term
| How are vegetables stored in Scandinavian homes? |
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Definition
| in root cellars or cool bins |
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Term
| Name fruit group items from Scandinavia. (2) |
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Definition
| apples, dried fruits (blueberries, cloudberries, strawberries, ligonberries) |
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Term
|
Definition
| shaped like blackberries but orange |
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Term
| What high Vitamin C food is available to Scandinavians? |
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Definition
|
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Term
| What do ligonberries taste like? |
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Definition
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Term
| Scandinavians frequently ______ or _____ fruits to store them for the winter. |
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Definition
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Term
| Although spring starts late in Scandinavia, the summer days are _______. |
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Definition
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Term
| Name milk group items from Scandinavia. (3) |
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Definition
| milk, cheese, clabbered milk |
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Term
| In Scandinavia, milk is used for a base in: |
|
Definition
| chowders, stews, gruel and porridge |
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Term
| In Scandinavia, cheese and clabbered milk are used as desserts alone or in combination with _______ and _____________. |
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Definition
|
|
Term
| Describe how to make clabbered milk. |
|
Definition
| Combine 1 t sour milk with a bowl of sweet milk, cover and set for a day in a warm place to sour and thicken |
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Term
| Name meat group items from Scandinavia. |
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Definition
| fish (herring, pike, perch, turbot, salmon, sea trout and cod), eggs, beans, occasionally pork, beef and lamb; gourmet delicacies include reindeer, crayfish and eel |
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Term
| Name meat cooking methods in Scandinavia. |
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Definition
| boiling, salting, frying, baking, smoking, pickling, grilling and casseroling |
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Term
| Name "other" group items from Scandinavia. |
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Definition
| cream, margarine, butter (especially in sauces and gravies) and meats preserved with salt |
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Term
| New food labelling rules set consistent ________ ______ that replace those set by manufacturers in the past. |
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Definition
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|
Term
| It is mandatory that all food labels include the number of calories from ______. |
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Definition
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|
Term
| Current dietary guidelines recommend no more than ______ of calories are consumed in fats. |
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Definition
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|
Term
| In the past, people were concerned with getting too few _____ and ________ rather than too many fats, as today. |
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Definition
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|
Term
| % Daily Value shows how a food fits into the _______ ______ _____. |
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Definition
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|
Term
| Reference values help consumers learn good diet basics; they can be _______, depending upon a person's calorie needs. |
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Definition
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|
Term
| The _______ ______ helps consumers learn caloric value of the energy-producing nutrients. |
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Definition
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|
Term
| Why is the storage time for ground meat so short? |
|
Definition
| because of the great amount of surface area |
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|
Term
| What is the optimal refrigerator storage period for ground meat? |
|
Definition
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|
Term
| Ground meat should be thawed in the _______ rather than on the counter. |
|
Definition
|
|
Term
| Refrigerator thawing of ground meat: |
|
Definition
| retards bacteria growth during thawing |
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|
Term
| If you can't use ground meat within 1-2 days: |
|
Definition
| repackage and store it in the freezer |
|
|
Term
| What qualities are desirable in fresh mushrooms? |
|
Definition
| firm, fresh, plump with no bruises or moistness; avoid spotted or slimy mushrooms |
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|
Term
| How should fresh mushrooms be stored? |
|
Definition
| unwashed in refrigerator up to 2 days |
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|
Term
| How should packaged mushrooms be stored? |
|
Definition
|
|
Term
| Describe how to store loose mushrooms. |
|
Definition
| in a paper bag or in a damp cloth bag in the refrigerator |
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|
Term
| Carefully storing mushrooms in the refrigerator: |
|
Definition
| allows them to breathe and stay firmer longer |
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|
Term
| Do not store mushrooms in ______ _______; doing so causes mushrooms to deteriorate more quickly. |
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Definition
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|
Term
| When regular shape and crisp texture are not required in a recipe, ______ mushrooms are a good alternative to fresh. |
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Definition
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|
Term
| Mushroom ______ and _______ cost less than whole canned mushrooms. |
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Definition
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|
Term
| Meat is composed of the _______ of animals. |
|
Definition
|
|
Term
| Which meat cuts are tougher? |
|
Definition
|
|
Term
| What are the best cooking methods for tougher meats? |
|
Definition
| slow, moist cooking like stewing and braising |
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|
Term
| What does a moist-cooking method do to tougher cuts of meat? |
|
Definition
| breaks down the tissues and makes them more tender |
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|
Term
| Where are less active muscles located on an animal? |
|
Definition
| across back from rib to hip |
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|
Term
| What unique methods of cooking can be used on tender meats? |
|
Definition
| quick, dry methods like baking, roasting and broiling |
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|
Term
| Long, tough tissues can also be _____ to increase tenderness. |
|
Definition
|
|
Term
| What is the maximum fat content in ground beef by percentage? |
|
Definition
|
|
Term
| What two classes of ground meat contain less fat than ground beef? |
|
Definition
| ground chuck, ground round |
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|
Term
| To reduce fat in ground beef dishes: |
|
Definition
| spoon off excess fat while cooking |
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|
Term
| Describe how to make thin-slicing meat easier. |
|
Definition
| freeze for 1 hr before slicing |
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Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| Grunne Bohnen mit Karotten |
|
Definition
| sweet-sour green beans and carrots |
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|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| Name grain group items from Germany. (4) |
|
Definition
| dark, whole grain (rye, barley, wheat, oats) breads, baked desserts, dumplings, noodles; white flour is used for fancy breads, pastries and cakes |
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|
Term
| Name vegetable group items from Germany. (7) |
|
Definition
| Vitamin C: potatoes and cabbage (often served as sauerkraut); parsnips, carrots, beets, spinach, lettuce |
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|
Term
| Name fruit group items from Germany. (6) |
|
Definition
| apples, peaches, pears, plums, cherries and berries; citrus fruits are not common |
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|
Term
| Name milk group items from Germany. |
|
Definition
| milk (drink and in sauces and gravies), cheese (as dessert, snack or main course) |
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|
Term
| Name meat group items from Germany. (10) |
|
Definition
| generous amounts of fresh and cured pork, veal, beef, poultry, fish, rabbit, other game, dried beans and peas (soups), sausages (beef, pork and liver) |
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|
Term
| Name "other" group items from Germany. (4) |
|
Definition
| cream, butter, sour cream, salt (especially in sausage and sauerkraut) |
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|
Term
| Describe Germany's geography from north to south. |
|
Definition
| sandy northern plains, central forests, highlands and rolling hills, southern Alps |
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|
Term
| Because Germany is densely populated, all available _________ land is put into production. |
|
Definition
|
|
Term
| German agriculture produces a wide variety of: |
|
Definition
| grains, vegetables, fruits, dairy and farm products |
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|
Term
| Why are foods cooked with generous amounts of liquid a practical, economic necessity? |
|
Definition
| foods could cook without burning while women and children worked in the fields; at mealtime the liquid was thickened as gravy |
|
|
Term
| How do Germans preserve foods to store them for winter? |
|
Definition
| fruit preserves, salted vegetables, sausage, smoked and pickled meats, fish and game |
|
|
Term
| Traditionally, German meals are ______ and _______. |
|
Definition
|
|
Term
| German meals are served ________ _____. |
|
Definition
|
|
Term
|
Definition
| dishes are placed on the table in serving dishes and then passed around the table |
|
|
Term
| Describe continental style use of cutlery. |
|
Definition
| knife in left hand and fork in right hand held tines down; use knife to cut of push food onto the back of the fork tines; raise fork to mouth without turning it in your hand; knife always stays in left hand even when unused |
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