3.00 Food Groups Vocabulary

What does dietary fiber refer to?

• The indigestible portion of food from plants

• The digestible portion of food from animals

• A nutrient that is primarily found in dairy products

• A type of protein found in meat

What is the purpose of pasteurization?

• To add nutrients to milk

• To ferment the milk

• To remove all the fat from milk

• To destroy harmful bacteria in milk

Which of the following is a characteristic of 'al dente' pasta?

• Uncooked and hard

• Soft and mushy

• Fully cooked and tender

• Still firm when bitten

What does the term 'homogenization' refer to in the context of milk?

• The process of adding vitamins

• The process of removing all fat

• The process of fermenting milk

• The process that prevents cream from rising to the surface

What is the name for elastic connective tissue found in meat?

• Collagen

• Elastin

• Keratin

• Myosin

What does 'fortified' mean in the context of food?

• Foods that have been mechanically processed

• Foods that have been stripped of all nutrients

• Foods that have been frozen for preservation

• Nutrients added in amounts greater than what is naturally there

What is the significance of the 'sell-by date' on food products?

• It is the last date the product should be sold before being removed from shelves

• It is the last date the food can be eaten

• It is the date after which the food becomes poisonous

• It indicates when the food was manufactured

What does 'caramelization' involve?

• The fermentation of sugar

• The removal of sugar from food

• The browning of sugar

• The freezing of sugar

Which vitamin is primarily responsible for blood clotting?

• Vitamin A

• Vitamin B

• Vitamin C

• Vitamin K

What process is used to make bread rise?

• Condensation

• Fermentation

• Freezing

• Filtration