Grains
True or False, when cooking rice you should leave the lid on the entirety of the cooking process
True
What type of nutrition properties are found in nuts, beans, or legumes?
protein, fat, fiber
If meat is labeled as "80/20", what does that tell you?
That the meat is 80% lean, 20% fat
What is a main nutritional property in poultry?
protein
What is the yellow part of the egg called?
Yolk
Besides bread, what is something wheat is used for?
Varies
What is a legume?
Plants with seed pods that split along both sides when ripe
What are the 3 USDA grades for meat?
Prime, Choice, Select
What are 2-3 types of poultry sold in stores?
Capon, Roaster, etc
What does the chalaza do?
Anchors the yolk in place
Name 3 types of grains
Pasta, oats, wheat
Name 2 examples of a legume
Soy bean, green bean, lima bean
Name 3 cuts of beef on a cow
Flank, Shank, Rib, Brisket, Chuck, etc
Name 3 cooking methods for poultry that are recommended
Frying, Roasting, Baking, Grilling, etc
Protein, 80 calories, Vitamin D, etc
What are the 3 parts that make up a kernel?
Endosperm, Germ, Bran
What does it mean if a peanut is blanched and shelled?
It has no shell and has been no skin
What is the difference between a variety and processed meats?
Variety meats are part of the cow such as heart, tongue, brain. Processed meats have been processed, such as hot dogs, salami, and spam
Explain 1 part of how to cut a chicken?
varies
Explain 1 one reason why you would use grade B eggs in baking, but grade A egg with serving a meal?
Why are white bread and whole grain bread functionally different? (think of the kernel, what about that makes the breads different)
whole grain bread uses all three parts of the grain, white bread only uses the endosperm, which is lighter in color, hence the lighter color of bread
What are 3 cooking methods for legumes?
simmer, pressure cook, slow cook, microwave, etc
Why is certain parts of a beef more tender than others? Or why are younger beef more tender?
The more the muscle of the beef that has been developed, the tougher it will be.
What is myoglobin and how does it effect poultry?
A pigment that comes from the oxygen in the blood. The more the bird exercise, the more blood gets oxygen, and the pigment is release thus making the meat darker in color. (Pigment - colors)
Name 5 structures of the egg
Membranes, albumen, yolk, shell, germinal disk, chalaza