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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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FACS Jeopardy

8th Grade Foods and Nutrition


Prep Terms

Cooking Tech

Quick Breads

Yeast Breads

Eggs

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Double Jeopardy


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

Seasoning


Cutting food into pieces as small as possible

Mince


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

Cream


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

Cut In


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

Fold


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

Boiling


Cooking with dry heat, also known as roasting

Baking


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

Broiling


When bubbles rise to the surface, but do not break

Simmering


Cooking with high heat and a small amount of oil

Stir-Fry


A visible result of over mixing muffin batter

Tunnels or Peaks


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

Muffin Method


These 2 leavening agents are commonly associated with quick breads

Baking Soda/Powder


To work or press dough with hands to develop the structure

Knead


The tool used to cut shortening into flour for biscuits

Pastry blender


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

8-10 min


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

CO2


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

Moisture


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

Recipe


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

Gluten


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

Cholesterol


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

Protein


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

Bind Ingredients


Most eggs contain a small amount of this bacteria

Salmonella


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

Soft Peaks


Fruits

Veggies

Nutrients

Misc.

Ingredients

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

In Season


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

Heat, Air and Water


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

Processed


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

Fiber


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

Oxidation


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

Casserole


Crisp and this adjective describe the texture of properly cooked veggies

Tender


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

Broth


For best quality use fresh veggies how soon after purchase.

a few days


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

Condensed


This nutrient is the body’s main source of energy

Carbs


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

Protein


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

Minerals


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

Vitamins


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

Fats


When mixed properly, muffin tops can be described as this

Rounded, Pebbly


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

Molasses


Damaged produce may result in a loss of these.

Nutrients


Vegetables are most nutritious in this form

Fresh


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

Chalazae


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

Water


This ingredient gives flavor and richness and helps bind ingredients together

Eggs


This ingredient gives flavor and helps crusts to brown

Sweeteners


This ingredient help to make baked goods rich and tender

Fats


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

Leavening Agents


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