Which of the following is NOT a principal function of water in the body?

Extreme dehydration can produce seizures, brain damage, and even death.

Health experts recommend that teens and adults __?__.

Foods that supply calories but have little or no nutrients are called ____________________ foods.

Which of the following is NOT recognized as a general principal of healthy eating?

If you burn more calories than you get from food, you gain weight

What would decrease the calories in a sub sandwich?

Recommendations for healthy eating include filling your plate with 1/3 fats, 1/3 proteins, and 1/3 carbohydrates.

Looking for store advertisements and coupons in newspapers can help trim food costs in the family budget.

If a flier advertised corn at 6 cans for $1.00, what is the unit price per can?

Boneless beef arm roast is on sale for $3.59 per pound. One pound will serve 3 people. What is the price per serving?

Breads leavened by agents that allow immediate baking are known as ____________________ breads.

To lightly mix liquid ingredients to create a baked quick bread product with a slightly coarse yet tender texture is known as ___

One function of eggs in a recipe is to bind ingredients together, keeping them from separating out.

This ingredient functions as a sweetener in recipes.

What is substance that triggers a chemical reaction that makes a baked product rise called?

The most commonly used liquids in baking are water and milk.

When baking, you typically turn the oven on after you put the baked product inside.

In baking, solid fats and liquid oils can be used interchangeably.

Meat is an excellent source of protein

To be safe to eat, meat and poultry should be cooked to an internal temperature of at least _____ degrees Fahrenheit.

All of the following are tender cuts of meat EXCEPT . .

Less tender cuts of meat can be cooked using all of the following methods EXCEPT . . .

The term used for the small white flecks of fat found in most cuts of meat is . . .

Tender cuts are generally more expensive than less tender cuts.

The more movement an animal’s muscle gets, the less tender the meat from that area.

Acids in tomatoes, vinegar, and lemon juice chemically soften collagen and elastin, helping to tenderize meat.

All of the following are true of casseroles EXCEPT __?__.

Marinating protein foods before cooking them can help add flavor and protect them from drying out.

What is a liquid that helps hold a mixture together?

Economy, convenience, and versatility are characteristics of casseroles and stir-fries.

Foods with ____________________, which may result from improper packaging while frozen, may have tough, grayish-brown spots and a stale taste and aroma.

Allowing the juices from raw meat or poultry to drip on other foods _________ the risk of cross-contamination.

One of the best ways to prevent foodborne illnesses is to allow food to sit out and cool at room temperature for less than hours.

Many forms of foodborne illnesses can cause an upset stomach and diarrhea for extended periods of time. .

To make half the plate fruits and vegetables, create nutritional variety by choosing different ______.

A recommended single serving size of cooked meat is about __?__.

Which of the following is a safe food-handling practice?

One proven method for keeping your hands clean in order to prevent bacterial transfer is the __?__.

Children, pregnant women, older adults, and chronically ill people ______ most at risk from foodborne illness.

The Dietary Guidelines for Americans serve as the basis for federal nutrition policies and programs

Food cooked in hot liquid, steam, or a combination of the two is known as _________ cooking.

Convenience foods slip easily into meal planning, but one of their drawbacks is that they __?__.

Convenience foods include:

Basic food items used on a regular basis such as milk, eggs and bread

Preparing a dish from basic ingredients

Items produced and packaged for a store, sometimes by the makers of well-known goods

A chemical process which turns vegetable oils into solids, is often used to give products a longer shelf life and extra flavor.