Final Exam Review Cul 1

To improve the nutrition of a pasta entree, we could add ________ or switch out the pasta for a whole grain version.

Protein does what for the human body?

• Builds brain cells

• Provides energy

• Helps prevent illness

• Maintains and builds muscle tissue

The Standard American Diet (SAD) is made up of too much saturated fat, too many processed (refined) carbs, too much sodium (salt), and too few vegetables.

• True

• False

The digestion process begins in the mouth, where the body puts out ___________ into your saliva to begin the process of breaking down food.

• Antioxidants

• Enzymes

• Bacteria

• Pathogens

RTE, or ready-to-eat foods are not cooked before serving, so they need to be handled carefully as no heat will be applied to kill bacteria. Which of the following is NOT a RTE food?

• Cereal

• Bread

• Chicken Tenders

• Shredded cheddar

Which type of flour has minerals and fiber that can make baked goods more nutritious?

• Unrefined flour

• Refined/whole Flour

• Bleached Flour

• Cake flour

Vegetables like onion, carrot, celery, garlic, and ginger are called __________ vegetables and can be added to soups, sauces, and stir fries to make them more flavorful.

• Ecstatic

• Automatic

• Static

• Aromatic

Brown rice typically has more ________ than white rices.

• Carbohydrate

• Fiber and Minerals

• Protein

• Fat

Yield is an indication of how much a recipe will ______________ .

• cook

• have in calories

• make/produce

• be popular

If you are doubling a recipe that requires 3/4 cup of flour, how much do you need?

• 1/4 cup

• 1 1/2 cups

• 1 1/4 cups

• 1 3/4 cups