Lesson 1 Assignment

Part 1

Short Answer (15 points total)

1. Discuss reasons certain foods are considered “staple foods” in different regions of
the world. (5 points) because they are the most widely eaten and common foods in
the area and the animals and plants may be native to that area.

2. Explain how economics affects food choices, both historically and today. (5 points)
it has because the difference in your wealth class could affect the way you eat
because if you can’t afford certain foods you won’t eat them. It also affects it
because in times of economic hardship people may have became more resourceful
and you used stuff they normally wouldn’t use.

3. Choose a food custom practiced by your own family. Discuss how this custom
started and how you feel about it. Predict if you will continue this custom with your
own family, and explain why you feel the way you do. (5 points) a food custom
practiced by our family would be using silverware for everything we use, or making
sandwiches out of everything. This started when we younger to not make messes as
much and making sandwiches started when my brother got home from the Military
and I like both of them. I think I will because its something I’m just used to doing.

Essay (20 points total)

4. Choose a country you would like to visit. Using the Internet, library, personal
interviews, or other resources available to you, research the food customs of that
country. Summarize what you have learned in two paragraphs. Be sure to list all
your resources at the end. (20 points) Russia.
Some of the food customs in Russia are similar to the USA
but also a little different. When going to a dinner with guests the guests will usually
bring the hostess a gift like wine, or something like it. Some other gifts you could
bring could be flowers, cakes, or drinks. In Russia meals usually start with a toast
and shot of vodka and has many toasts during the meal.
In Russia there are also many different dinner etiquettes.
One etiquette is that the fork must be held in the left hand and knife in the right
hand. The oldest guest is served first at dinners. Another custom is that men will
always pour drinks for the woman sitting next to them and leaving a small out of
food on your plate is good and shows that they provided enough.

Part 2
Complete one of the following activities. (20 points total)
 1. Visit the organic section of a grocery and choose one food to purchase. Then,
find the traditional version of the same food. Purchase both the organic and
traditional versions in order to do a comparison. For example, you might buy one
organic apple and one traditionally grown apple to compare. In two paragraphs,
discuss the differences in appearance, visual appeal, price, and flavor. Which
would you choose in the future and why?

2. Purchase a small jar of commercially prepared applesauce and one fresh apple.
Peel and slice the apple. Over medium heat, cook the apple slices in a small
amount of water. When the slices become tender, smash them with a fork.
Continue to stir and cook the mashed apple until most of the water has cooked
off; then let it cool. In one paragraph compare the appearance of the cooked
apple to the commercially prepared applesauce. In a second paragraph, discuss
the taste. Add sugar, salt, cinnamon, or other flavorings you think you would
like. Then compare the flavor of your homemade applesauce to the applesauce
you purchased. In a third paragraph, discuss reasons you might or might not
choose to make your own applesauce in the future.

3. Using the library or Internet, research the traditional process of growing apples
to sell in grocery stores. What kinds of pesticides are used and why? Are
colorings added? What factors affect pricing? Summarize your findings in two or
three paragraphs. Include a list of resources at the end.

Part 3

Answer the following questions. (20 points total)

1. Explain how and why food is genetically engineered, and list advantages and
disadvantages of the process. (5 points) Food is genetically engineered by taking one
gene from another organism and transferring it to another one and it is done to get
traits from something and make it a trait on another food.
Advantages: larger food supply, improved nutrition and taste, less spoilage of food.
Disadvantages: possible health problems, creation of super weeds, developing
countries not able to buy the expensive seeds.

2. Describe the three different food packaging systems introduced in your reading and
give examples of the foods that are packaged in each system. (6 points)

PACKAGING SYSTEMS EXAMPLES

Modified atmosphere packaging- Cooked meat and fresh pasta
carbon dioxide, oxygen and nitrogen
 Aseptic packages- layers of plastic, Liquids, cereals, grains and other dry
paperboard and aluminum foil. foods

Retort pouches- flexible packages Can store foods after opening

made up of aluminum foil and plastic
film

3. From your own experience or by visiting a grocery, name a food product that is
packaged in multiple layers. Explain why you think it has been packaged that way
and discuss alternative packaging methods that would still maintain freshness but
reduce waste. (5 points) one example is cereal. It will have been packaged that way
because it can help maintain the freshness and also will protect that food from
touching other foods that could be bad for it to touch and for cereal the box is just to
hold the cereal that is in a plastic bag which will keep the cereal from going stale to
quickly.

4. Explain the difference between enriching and fortifying foods. (4 points) enriching is
when you restore nutrients that were lost in processing to near original levels and
fortifying is when you add a nutrient that’s not normally in that food.
Part 4

Match the following terms to their definitions by putting the corresponding letters in the
blanks provided. (1 point each, 10 points total)

a. formed products f. aseptic

b. genetic engineering g. manufactured foods
c. VIP h. cloning
d. ergonomics i. retort packaging
e. MAP j. analogs

__E____ 1. Type of packaging that slows bacterial growth because of a mixture of

carbon dioxide, oxygen, and nitrogen that is inserted into it before sealing

___J___ 2. Foods made to imitate actual foods. Often these foods are made from
vegetable protein to replace animal-derived products.

____C__ 3.Packaging made with vacuum-insulated panels

___H___ 4.Making a genetic copy of an organism

___A___ 5.Foods made from an inexpensive source and processed to imitate a more
expensive food

____G__ 6.Types of foods developed as substitutes for other foods

___B___ 7.The process of removing genes from one organism or microorganism and
transferring them to another one

____D__ 8.The study of making equipment and space easier and more comfortable to
use

___I___ 9. A flexible package made of aluminum foil and plastic film that is heat
processed and might be used in a microwave

___F___ 10. Packaging that consists of layers of plastic, paperboard, and aluminum foil
that is sterilized
Part 5

Complete one of the following activities. (15 points total)

1. Interview an adult over the age of 60. Ask them to describe how kitchen
appliances have changed throughout their life. Inquire as to how foods were
prepared when they were young. Ask them to choose the one kitchen appliance
that has made the most impact on their life, and have them explain why. Report
your findings in two paragraphs.

2. Visit a store that sells kitchen appliances. Compare the highest priced model
with the lowest priced model. In two or three paragraphs, report your findings.
Describe the features offered by the higher priced model and whether you think
it would be worth the extra money to purchase the higher priced model.

2. Look through your own kitchen. Make a list of the top ten appliances and tools you
feel you must have, with number one being the highest priority item. Beside each
tool or appliance, briefly explain why you feel it is essential. Then list five tools
and/or appliances that would make your kitchen more efficient.

1) Stove- very important and can cook most foods

2) Pans- needed for food to be cooked on
3) dishwasher- important to keep things clean
4) Spatulas- important tool for flipping food
5) oven- also very important for cooking food
6) microwave- important for warming up food and nowadays lots of food is
microwavable
7) pots- important to cook things that need water with it.
8) grill- important for grilling and making food
9) mixing bowls- important to make different blends and put stuff together.
10) whisk- important for mixing food

1) toasters
2) self mixing bowls
3) measuring cups
4) thermometer
5) blender