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FACS Jeopardy. 8 th Grade Foods and Nutrition. Prep Terms. Cooking Tech. Quick Breads. Yeast Breads. Eggs. 100. 100. 100. 100. 100. 200. 200. 200. 200. 200. 300. 300. 300. 300. 300. 400. 400. 400. 400. 400. 500. 500. 500. 500. 500. Double Jeopardy.

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8 th Grade Foods and Nutrition

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8 th grade foods and nutrition l.jpg

FACS Jeopardy

8th Grade Foods and Nutrition


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Prep Terms

Cooking Tech

Quick Breads

Yeast Breads

Eggs

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Double Jeopardy


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The addition of items like salt, pepper, herbs and spices to improve the flavor of food.

Seasoning


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Cutting food into pieces as small as possible

Mince


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Ingredients like butter and sugar are mixed together to incorporate air and increase volume

Cream


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To do this, use a pastry blender to incorporate shortening into flour

Cut In


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This technique is used to gently combine, or incorporate ingredients like egg whites

Fold


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In this cooking process, bubbles rise to the surface and break

Boiling


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Cooking with dry heat, also known as roasting

Baking


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Cooking over heat in known as grilling, cooking under heat is known as this.

Broiling


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When bubbles rise to the surface, but do not break

Simmering


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Cooking with high heat and a small amount of oil

Stir-Fry


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A visible result of over mixing muffin batter

Tunnels or Peaks


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Steps include, measure the dry, measure the liquid, add liquid to dry, mix until moistened

Muffin Method


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These 2 leavening agents are commonly associated with quick breads

Baking Soda/Powder


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To work or press dough with hands to develop the structure

Knead


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The tool used to cut shortening into flour for biscuits

Pastry blender


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The average amount of time that yeast bread dough has to be kneaded

8-10 min


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This is the gas given off by growing yeast that caused breads to rise

CO2


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In addition to food and warm temperatures, yeast also needs this to grow.

Moisture


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The nutrients found in various breads are determined by the ingredients in this.

Recipe


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This is the elastic like protein that provides the structure for all baked goods

Gluten


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Egg yolks are naturally high in this substance – avoid more than 4 a week

Cholesterol


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Cook eggs at low or medium temps, because this substance is heat sensitive

Protein


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Eggs do this in recipes in addition to thickening and adding lightness

Bind Ingredients


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Most eggs contain a small amount of this bacteria

Salmonella


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The stage between foam whites and stiff peaks when beating egg whites.

Soft Peaks


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Fruits

Veggies

Nutrients

Misc.

Ingredients

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During this time, fruits are more plentiful, better quality and less expensive

In Season


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Prolonged exposure these 3 things will cause loss of nutrients in cooked fruits

Heat, Air and Water


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Fruits that have been changed from their raw form before being sold are known as this.

Processed


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Leaving edible skins on fruit provides this, which aids in digestion

Fiber


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This is the process in which fruits darken when exposed to air.

Oxidation


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This is a combination of ingredients cooked and served in a baking dish

Casserole


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Crisp and this adjective describe the texture of properly cooked veggies

Tender


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This is the liquid that remains after veggies have been cooked in water

Broth


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For best quality use fresh veggies how soon after purchase.

a few days


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This referrers to foods that have a portion of water removed and must be added back before use

Condensed


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This nutrient is the body’s main source of energy

Carbs


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Building and repairing muscles and providing energy are all functions of this.

Protein


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Calcium, Iron and Potassium are examples of these, which aid in body processes

Minerals


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Found in a variety of foods, some of these mix with fat, others with water

Vitamins


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While some of this nutrient is necessary, too much can lead to health issues like obesity

Fats


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When mixed properly, muffin tops can be described as this

Rounded, Pebbly


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Brown sugar is made from a combination of white sugar and this.

Molasses


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Damaged produce may result in a loss of these.

Nutrients


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Vegetables are most nutritious in this form

Fresh


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This cord-like structure anchors the yolk in the center of the egg.

Chalazae


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This ingredient helps flour form the structure – aids in chemical reactions

Water


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This ingredient gives flavor and richness and helps bind ingredients together

Eggs


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This ingredient gives flavor and helps crusts to brown

Sweeteners


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This ingredient help to make baked goods rich and tender

Fats


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These ingredients, like yeast and baking soda, cause baked goods to rise

Leavening Agents


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