Deck 24: Healthy Cooking and Special Diets

Question 1

Miso will keep indefinitely under refrigeration.

Answer 1

True

Question 2

When creating healthful menu items, chefs may find inspiration in familiar dishes or menu items

Answer 2

True

Question 3

Which of the following describes soy, grain or plant products made to resemble a beef hamburger or hot dog?

A) vegan foods
B) textured vegetable proteins
C) identical foods
D) analogous foods

Answer 3

D

Question 4

Portion size refers top which of the following terms?

A) amount served at a single occasion
B) quantity recommended in the Dietary Guidelines for Americans
C) serving size
D) all of the above

Question 5

Which term is the name of the disease characterized by an allergy to wheat protein?

A) celiac
B) kosher
C) hallah
D) none of the above

Question 6

Which of the following foods are a suitable for a vegetarian?

A) agar
B) Worcestershire sauce
C) gelatin
D) ghee

Question 7

Which of the following foods are NOT suitable for a gluten-free diet?

A) buckwheat flour
B) cornmeal
C) black rice
D) rye flour

Question 8

What does the term kosher mean?

A) pareve foods
B) Jewish dietary laws
C) halal foods
D) Muslim dietary laws

Question 9

What is the thick paste made by salting and fermenting soybeans and rice or barley?

A) cotton tofu
B) textured soy protein
C) tempeh
D) miso

Question 10

What type of tofu is best for grilling?

A) silken
B) extra firm
C) soft
D) firm

Question 11

What is the term for a strict vegetarian who will not eat any meat, fish or poultry or any product derived from animals?

A) vegan
B) macrobioticist
C) vegetarian
D) raw foodist

Question 12

When preparing most soups and stews for consumers following a low-fat diet, by what percentage can the fat in the recipe be reduced?

A) 20 - 30%
B) 40 - 50%
C) 50 - 60%
D) 30 - 40%

Question 13

Many people who are not vegetarians report that they often order a vegetarian entrée when dining out.

Question 14

Which of the following terms describes the dominant food or the focal point of a dish?

A) meat component
B) center of the plate
C) protein component
D) main dish

Question 15

Soy milk can be substituted measure-for-measure in recipes calling for dairy milk.

Question 16

Vegetarian dishes are always good sources of vitamins and lower in fat and calories than those that contain meat or poultry.

Question 17

Which of the following is NOT made from soy?

A) miso
B) tofu
C) tempeh
D) seitan

Question 18

What is casein?

A) an autoimmune disease
B) a type of fructose
C) the amount of heat required to raise 1000 grams of water one degree Celsius
D) milk protein

Question 19

Brined and cured foods are not suitable for people following a low-sodium diet.

Question 20

Eliminating all allergens in a dish includes the selection of cooking oil as well as main ingredients in a dish.

Question 21

It is important for people who are lactose intolerant to refrain from eating soy products.

Question 22

List what steps can be followed to prepare more vegetarian and vegan menu items?

Question 23

The Dietary Guidelines for Americans 2015-2020 stresses the importance of consuming fruits, vegetable, whole grains and legumes.

Question 24

What can replace demi-glace in a vegetarian dish?

Question 25

In reducing sodium in a dish, what two salt alternatives can you use to ensure its flavorfulness?

Question 26

What is the term is used to describe replacing one ingredient with another that has a different flavor or appearance?

Question 27

What is the leading nutritional cause of heart disease?

Question 28

What term describes people who cannot digest milk proteins?

Question 29

What is the term for a vegetarian who eats eggs and dairy products?

Question 30

What are the dangers of consuming foods high in added sugar?

Question 31

What are the fresh green soybeans steamed and eaten as a snack?

Question 32

Strained yogurt makes a good substitution for sour cream.

Question 33

What is the best substitute ingredient for sugar in baked goods?

Question 34

Name three "meaty" vegetables that work well as the centerpiece of a vegetarian dish.

Question 35

Why is portion size a concern of health advocates?