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AAFCS 200 - Nutrition, Food Science, Wellness Exam || || || || || || || ||
with accurate detailed answers
|| || ||
Class A Fire - ✔✔Fire started with wood, paper, or trash
|| || || || || || || || || ||
Class B Fire - ✔✔Fire started with gas, grease or other liquid
|| || || || || || || || || || ||
Class C Fire - ✔✔Electircal fire
|| || || || ||
First Degree Burn - ✔✔Skin Reddened but unbroken
|| || || || || || || ||
FA: Place under cold Water
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Second Degree Burn - ✔✔Skin Reddened, blisters formed
|| || || || || || || ||
FA: Place under cod water, cover with a dry sterie dressing.
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Third Degree Burn - ✔✔Skin Partially destroyed
|| || || || || || ||
FA: Cover entire area with a dry sterile dressing.
|| || || || || || || ||
1 tablespoon - ✔✔3 teaspoons
|| || || ||
Vegetable serving size - ✔✔3-5 or 2.5 ???
|| || || || || || ||
Yolk - ✔✔Fat|| ||
Egg Whites - ✔✔Protein (Albumen)
|| || || ||
,2
chalazae cords - ✔✔Protein, hold the yolk in the center of the egg
|| || || || || || || || || || || ||
Unrefined grains (whole-grain) - ✔✔All 3 parts of the kernel are kept together
|| || || || || || || || || || || ||
Ex:whole wheat flour || ||
refined grains - ✔✔stripped of the germ and bran, leaving only the endosperm, longer shelf
|| || || || || || || || || || || || || || ||
life.
Bran - ✔✔The outside covering if the grain
|| || || || || || ||
-fiber and vitamins
|| ||
Endosperm of the grain - ✔✔The white inner portion if the kernel
|| || || || || || || || || || ||
-mostly carbohydrate but contains some protein
|| || || || ||
Germ of the grain - ✔✔Found at the end if the kernel, rich source of vitamins
|| || || || || || || || || || || || || || ||
hard cheese - ✔✔Grading cheeses
|| || || ||
Ex:Parmesan, romano ||
Semi-hard cheese - ✔✔Extensive aging process || || || || ||
Ex: cheddar, Colby, gouda, edam,gruyer,provolone, Swiss
|| || || || ||
Aging cheese names: Current - ✔✔0-30 days
|| || || || || ||
Aging cheese names: Mild - ✔✔1-3 months
|| || || || || ||
, 2
Aging cheese names: Medium - ✔✔3-6 months
|| || || || || ||
Aging cheese names: Sharp - ✔✔6-9 months
|| || || || || ||
Aging cheese names: Extra - ✔✔9 months to 5 yrs
|| || || || || || || || ||
Semi-soft cheese - ✔✔Anything that is whiter and not aged
|| || || || || || || || ||
Ex:bleu, brick, Monterey, mozarella, muenster
|| || || ||
soft cheese - ✔✔Still sift, some moisture, spreadable
|| || || || || || ||
Ex:brie,cream,cottage
danger zone - ✔✔40-140 degrees F
|| || || || ||
USDAS Food safety and Inspection Service (FSIS) - ✔✔Regulates the labeling if meat and
|| || || || || || || || || || || || || ||
pultrybfood products ||
Food and Drug Administration (FDA) - ✔✔Regulates the labeling and safety of food, drugs,
|| || || || || || || || || || || || || ||
and cosmetics sold throughout the United States.
|| || || || || ||
-in charge of cereal boxes stating they are "high in Fiber"
|| || || || || || || || || ||
flour - ✔✔All purpose:8% to 11% of protein
|| || || || || || ||
Bread flour: 12 to 14%
|| || || ||
Cake flour: 8% to 10%
|| || || ||
AAFCS 200 - Nutrition, Food Science, Wellness Exam || || || || || || || ||
with accurate detailed answers
|| || ||
Class A Fire - ✔✔Fire started with wood, paper, or trash
|| || || || || || || || || ||
Class B Fire - ✔✔Fire started with gas, grease or other liquid
|| || || || || || || || || || ||
Class C Fire - ✔✔Electircal fire
|| || || || ||
First Degree Burn - ✔✔Skin Reddened but unbroken
|| || || || || || || ||
FA: Place under cold Water
|| || || ||
Second Degree Burn - ✔✔Skin Reddened, blisters formed
|| || || || || || || ||
FA: Place under cod water, cover with a dry sterie dressing.
|| || || || || || || || || ||
Third Degree Burn - ✔✔Skin Partially destroyed
|| || || || || || ||
FA: Cover entire area with a dry sterile dressing.
|| || || || || || || ||
1 tablespoon - ✔✔3 teaspoons
|| || || ||
Vegetable serving size - ✔✔3-5 or 2.5 ???
|| || || || || || ||
Yolk - ✔✔Fat|| ||
Egg Whites - ✔✔Protein (Albumen)
|| || || ||
,2
chalazae cords - ✔✔Protein, hold the yolk in the center of the egg
|| || || || || || || || || || || ||
Unrefined grains (whole-grain) - ✔✔All 3 parts of the kernel are kept together
|| || || || || || || || || || || ||
Ex:whole wheat flour || ||
refined grains - ✔✔stripped of the germ and bran, leaving only the endosperm, longer shelf
|| || || || || || || || || || || || || || ||
life.
Bran - ✔✔The outside covering if the grain
|| || || || || || ||
-fiber and vitamins
|| ||
Endosperm of the grain - ✔✔The white inner portion if the kernel
|| || || || || || || || || || ||
-mostly carbohydrate but contains some protein
|| || || || ||
Germ of the grain - ✔✔Found at the end if the kernel, rich source of vitamins
|| || || || || || || || || || || || || || ||
hard cheese - ✔✔Grading cheeses
|| || || ||
Ex:Parmesan, romano ||
Semi-hard cheese - ✔✔Extensive aging process || || || || ||
Ex: cheddar, Colby, gouda, edam,gruyer,provolone, Swiss
|| || || || ||
Aging cheese names: Current - ✔✔0-30 days
|| || || || || ||
Aging cheese names: Mild - ✔✔1-3 months
|| || || || || ||
, 2
Aging cheese names: Medium - ✔✔3-6 months
|| || || || || ||
Aging cheese names: Sharp - ✔✔6-9 months
|| || || || || ||
Aging cheese names: Extra - ✔✔9 months to 5 yrs
|| || || || || || || || ||
Semi-soft cheese - ✔✔Anything that is whiter and not aged
|| || || || || || || || ||
Ex:bleu, brick, Monterey, mozarella, muenster
|| || || ||
soft cheese - ✔✔Still sift, some moisture, spreadable
|| || || || || || ||
Ex:brie,cream,cottage
danger zone - ✔✔40-140 degrees F
|| || || || ||
USDAS Food safety and Inspection Service (FSIS) - ✔✔Regulates the labeling if meat and
|| || || || || || || || || || || || || ||
pultrybfood products ||
Food and Drug Administration (FDA) - ✔✔Regulates the labeling and safety of food, drugs,
|| || || || || || || || || || || || || ||
and cosmetics sold throughout the United States.
|| || || || || ||
-in charge of cereal boxes stating they are "high in Fiber"
|| || || || || || || || || ||
flour - ✔✔All purpose:8% to 11% of protein
|| || || || || || ||
Bread flour: 12 to 14%
|| || || ||
Cake flour: 8% to 10%
|| || || ||
