Nutrition & Health Problems
Consistent elevated blood glucose level.
What is diabetes?
The movement of heat molecules through air or liquid currents
What is convection?
Trap air during mixing and add nutritional value
What is egg?
Baking without the filling
What is bake blind?
The removal of moisture from food
What is drying/dehydration?
Assessing height, weight, and skin fold
What is anthropometry/ anthropometric assessment?
Long slow method with small, tough cuts of meat.
What is stewing?
Fat and sugar make light and fluffy.
What is the creaming method?
Sprinkling flour
What is dredge/ dredging?
Our ancestors would use this method of preservation in the past.
What is smoking?
Inadequate healthy red blood cells lead to pale nails and weakness.
What is Iron Deficiency Anemia?
Food is cooked above or below the heat
What is grilling?
Incorporating a lightweight ingredient into dry ingredients or batter using a rubber spatula.
What is folding?
Makes dough strong and elastic
What is gluten?
Vegetables should be _____ before freezing
What is blanching?
Cardiovascular, arteries, blockage, ruptures
What is heart disease?
The most suitable method for cooking whole meat or a large piece of meat.
What is roasting?
Egg whites, stiff peaks, other ingredients folded in = Swiss Roll
What is the whisking or sponge method?
Quick breads, bread and pastry are all ______
What is a type of dough?
Canned foods should be ___________ and this also destroys all microorganisms.
What is sterilization?
The study of the prevalence of diseases in a population.
What is epidemiology?
Most suitable temperature for baking
What is 350° F?
Too much flour used, oven too hot, and baking pan too small.
What is cracked top?
Mechanical or physical raising agents
What is sieving the flour to incorporate air? or What is steam?
Chemical Preservatives
What are sugar, salt, and vinegar?