1. Review Chapter 17 and 21

2. Name 3 parts of a grain or seed. Endosperm, bran and germ

3. 2. List 3 types of grains 1.Triticale 2.Kasha 3.millet

4. 3. What grain can be cooked simply by pouring boiling water over it and letting it stand. Bulgar

5. 4. What method is most commonly used to cook dry beans. simmer

6. 5. What food group do legumes belong to. Meat, poultry, fish, dry beans, eggs and nuts

7. 6. Name 3 leavening agents Steam, air and baking soda

8. 7. What method is being used when a recipe calls for oil and tells you to mix the liquid and dry ingredients just enough to make a lumpy batter. Muffin method

9. 8. If properly mixed, a muffin has…. A rounded, pebbly top

10. 9. The amount of flour needed in bread dough will vary because of differences in… Moisture content and humidity

11. 10. If a recipe says to cream the butter and sugar, you know you are using what mixing method. Standard mixing method

12. 11. Name 3 types of foam cakes. 1.Sponge 2.Angel food 3.chiffon

13. 12. A well made shortened cake should have what characteristics? 1.Slightly rounded top with a tender shiny crust

14. 13.What are 3 things balancing the food you eat with physical activity can achieve? 1.Maintain a healthy weight 2.Prevent diseases 3.Loss of weight

15. Why do dietary guidelines advise eating a variety of foods. 1.Not all food have the needed nutrients

16. 15. The principle of eating in moderation means… 1.Moderately sized servings of different foods.

17. 16. How many cups from the fruit group are needed each day on a 2000 calorie diet 2

18. 17. How many ounce equivalents from the meat and bean group are needed each day on a 2000 calorie diet? 1.5.5

19. 18. Which food group provides beta carotene, vitamin c, complex carbohydrates, fiber and minerals such as iron and magnesium? 1.Vegetable group

20. How many cups are needed daily from the vegetable group on a 2000 calorie diet? 1.2.5

21. What can equal one ounce in the grain group? 1.A slice of bread

22. What are both present in brown rice which is the whole grain form of rice? 1.Bran and germ

23. 22. The bran in grains provides what? 1.Fiber 2.Vitamins 3.Minerals

24. 23. What does fortified bread mean? 1.Minerals and vitamins are added

25. 24. What does the breakfast dish grits consist of? 1.Corn endosperm coarsely ground

26. 25. What is the correct cooking time for pasta? 1.Al dente (cooked enough to be firm yet soft)

27. What is lost when rinsing enriched grains? 1.iron

28. What grain should be cooked in large amounts of water? 1.pasta

29. 28. Nuts and seeds are high in protein and b vitamins, but should be eaten sparingly because they are high in…. 1.fat

30. 29. What are leavening agents? 1.Ingredients that make baking products rise

31. 30. What 2 liquids are most commonly used in baking 1.Milk and water

32. 31. What is protein that gives bread dough its elasticity? 1.gluten

33. 32. What’s a indicator of long narrow tunnels in your muffins? 1.Over mixing

34. 33. What can cause biscuits to have a mealy texture? 1.Shortening and flour are over mixed

35. 34. Bubbles in bread dough are formed by what? 1.Carbon dioxide

36. 35. When letting bread dough rise, why should you cover the dough with plastic wrap? 1.Keeps it from drying out

37. 36. What type of cake is leavened with beaten egg whites? 1.Foam cakes

38. 37. Cakes that are baked in a square or rectangular pan then cut into pieces are know as 1.bar cookies/cakes

39. Quiche is considered what type of pie? 1.savory

40. What are the 4 ingredients in a pie crust 1.Water, fat, flour and salt

41. 40. One cup of milk is equal to how many ounces of processed cheese? 1.2

42. 41. How many daily servings of milk do teens need? 1.3

43. 42. Food low or moderate in calories yet rich in important nutrients are called? 1.Nutrient dense

44. 43. How many servings of the grain group would you be getting if you had 2 slices of whole wheat toast and two ounces of ready to eat cereal for breakfast. 1.4

45. 44. Candies and sweet desserts are often high in calories from…. 1.sugar