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Home Economics > Chapter 8 Part 1 > Flashcards

Chapter 8 Part 1 Flashcards

1
Q

What type of protein does meat have and what is it useful for?

A

High biological protein with is useful for growth

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2
Q

What type of fat is in meat?

A

SATURATED

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3
Q

What is meat?

A

Meat is the flesh of animals and birds

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4
Q

What are cooking methods for tender cuts of meat?

A
  • grilling
  • frying
  • roasting
  • stir-frying
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5
Q

What are the cooking methods for tough cuts of meat?

A
  • stewing
  • casseroling
  • boiling
  • pressure cooking
  • braising
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6
Q

Buying meat guidlines

A
  • buy meat from a reliable, hygenic shop
  • it should be of good quality and have a low fat content
  • meat should appear slightly moist and have good colour
  • it should not smell
  • check the expiry date on pre-packed meat
  • choose a suitable cut of meat for the dish you intend to cook
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7
Q

Reasons for cooking meat

A
  • Bacteria are destroyed which makes meat safer to eat
  • it improves the flavour
  • it improves the appearance of meat
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8
Q

Preparing meat for cooking

A
  • Defrost meat thoroughly before cooking
  • don’t prepare meat beside ready-to-eat foods
  • trim away visible fat
  • choose a suitable cooking method for the cut of meat
  • weight meat to calculate the cooking time
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9
Q

What are meat products made of?

A

Meat products are made from meat and other ingredients such as breadcrumbs and oatmeal that create bulk in the product

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10
Q

Examples of meat products

A
  • sausages
  • nuggets & goujons
  • black & white pudding
  • burgers
  • pâté
  • cooked meats, such as corned beef
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11
Q

What are meat substitutes?

A

Meat substitutes are food that are used instead of meat

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12
Q

What are meat substitutes used for?

A

These are used in the diet of vegetarians as a meat substitute, or they can be added to meat during cooking to make the meat go further

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13
Q

Examples of meat substitutes

A
  • tofu: a soya protein
  • textured vegetable protein (TVP) : this is made from soya beans
  • quorn: made from fungi. It has a better texture than TVP and is used to make stews and pies
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14
Q

What is poultry?

A

Poultry is the flesh of specially reared domestic birds

E.g chicken, turkey, duck or goose

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15
Q

What is free-range poultry?

A

Free-range poultry is poultry allowed to roam freely in a natural environment

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16
Q

What is poultry’s nutritive value?

A
  • poultry contains around the same amount of protein as red meat
  • it contains less fat than red meat
  • it contains less iron than red meat
  • there is no carbohydrate in poultry s
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17
Q

What are the guidelines for buying fresh poultry?

A
  • buy poultry in a clean shop
  • check the expiry date
  • it should not be discoloured
  • it should not have an unpleasant smell
  • flesh should be firm and plump
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18
Q

What are the guidelines for buying frozen poultry?

A
  • poultry should be frozen solid
  • packaging should be sealed
  • poultry should be below the load line in open freezers
  • it should not be discoloured
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19
Q

What is the percentage of protein in meat?

A

20-25%

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20
Q

What is the percentage of fat in meat?

A

20%

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21
Q

What is the percentage of carbohydrate in meat?

A

0%

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22
Q

What is the percentage of water in meat?

A

60%

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23
Q

What vitamins are in meat?

A

The B group

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24
Q

What minerals are in meat?

A

Iron, calcium, phosphorus

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25
Q

Why is fish a good food to eat?

A

Fish is a delicious, healthy food. It is low in fat and easy to cook.

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26
Q

What are the three fish groups?

A
  • White fish
  • Oily fish
  • shellfish
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27
Q

What would be examples of oily fish?

A
  • trout
  • sardines
  • salmon
  • mackerel
  • herring
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28
Q

What would be examples of white fish?

A
  • sole
  • haddock
  • whiting
  • cod
  • plaice
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29
Q

What would be examples of shellfish?

A
  • lobster
  • mussels
  • prawns
  • crab
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30
Q

What are the guidelines for storing fresh poultry?

A
  • fresh poultry should be covered and stored in a refrigerator
  • keep raw poultry away from ready-to-eat foods in order to stop cross contamination
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31
Q

What are the guidelines for storing frozen poultry?

A
  • put frozen poultry into a freezer as soon as possible after buying it
  • once thawed, do not refreeze
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32
Q

What are the guidelines for preparing and cooking poultry?

A
  • thaw frozen poultry thoroughly before cooking
  • a full chicken should be placed in a refrigerator for 24 hours to defrost
  • do not prepare poultry beside ready-to-eat foods
  • cook thoroughly, the juices should run clear (not pink) when the thickest part of the flesh is pierced or cut
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33
Q

What is the percentage of protein in white fish?

A

17%-20%

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34
Q

What is the percentage of protein in oily fish?

A

17%-20%

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35
Q

What is the percentage of protein in shellfish?

A

17%-20%

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36
Q

What is the percentage of fat in whitefish?

A

0%

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37
Q

What is the percentage of fat in oily fish?

A

13%

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38
Q

What is the percentage of protein in shellfish?

A

2.5%

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39
Q

What is the percentage of carbohydrate in white fish AND oily fish AND shellfish

A

0%!!!

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40
Q

What are the vitamins in white fish?

A

B group

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41
Q

What are the vitamins in oily fish?

A

A, D, B group

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42
Q

What are the vitamins in shellfish?

A

B group

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43
Q

What are the minerals in white fish?

A

Iodine

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44
Q

What are the minerals in oily fish?

A

Iodine

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45
Q

What are the minerals in shellfish?

A

Iodine and calcium

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46
Q

What is the percentage of water in white fish?

A

70%-80%

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47
Q

What is the percentage of water in oily fish?

A

65%

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48
Q

What is the percentage of water in shellfish?

A

72%

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49
Q

What are the guidelines for buying fish?

A
  • buy from a reliable source
  • the eyes should be bright and bulging
  • the gills should be red
  • markings should be bright and clear
  • skin should be moist and unbroken
  • scales should not come off easily
  • fish shouldn’t have an unpleasant smell
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50
Q

Storing fresh fish guidelines

A
  • place it on crushed ice and keep it in the fridge
  • cover to prevent the flavour from entering different foods
  • seperate from ready to eat foods
  • wash before use
  • use within 24 hours
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51
Q

How to prepare a fish?

A
  1. If the skin is being left on, remove scales by scraping with a knife from tail to head and rinse
  2. Cut off the head
  3. Slit the the underside of the fish and remove the gut.
  4. Remove the fins and tails using scissors
  5. Remove any black membrane with salt
  6. Rinse and dry using kitchen paper
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52
Q

What are the ways fish can be cooked?

A
  • poaching
  • streaming
  • grilling
  • baking
  • frying
  • stir-frying
  • microwave cooking
  • stewing
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53
Q

How do you cook fish by poaching?

A

Simmer gently in stock, milk or water

Suitable for all types of fish

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54
Q

How do you cook fish by steaming?

A

Use a steamer or steam between two plates over boiling water

Suitable for fillets or small whole fish

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55
Q

How do you cook fish by baking?

A

Fish can be stuffed or baked in a sauce

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56
Q

How do you cook fish by frying?

A

A fish can be coated to protect it from high tempature in the oil.

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57
Q

What is stir-frying suitable for?

A

For fish with firm flesh such as monkfish

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58
Q

Effects of cooking on fish

A
  • micro-organisms are destroyed
  • protein coagulates (sets)
  • fish become opaque
  • vitamin B is lost
  • connective tissue disolves and fish breaks apart easily
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59
Q

What is processed fish?

A

Fish is processed in various ways. Smoking, canning and freezing are common methods of processing.

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60
Q

Buying frozen fish

A
  • package should be frozen solid
  • package should be sealed
  • should be below the load line in open freezers
  • check the expiry date
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61
Q

Storing frozen fish

A
  • store as soon as possible in freezer
  • use by expiry date
  • follow the manufacturer’s instructions for thawing and cooking
  • white fish should be used within 6 months of freezing
  • oily fish should be used within 3 months of freezing
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62
Q

Nutritive value: Eggs: Protein

A
  • high biological value

* found in the white and yolk

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63
Q

Where is fat in eggs?

A

Saturated fat is found in the yolk

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64
Q

Is there is carbohydrate in egg?

A

No, that is why it is usually served with starchy foods to make up for this e.g scrambled eggs on toast

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65
Q

What minerals are in eggs?

A

Calcium, iron, phosphorus, sulphur

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66
Q

What vitamins are in eggs?

A

A, B and D

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67
Q

What vitamins do eggs lack

A

Vitamin C

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68
Q

How much water is in eggs?

A

74%

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69
Q

Composition of an egg : protein

A

13%

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70
Q

Composition of an egg : fat

A

12%

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71
Q

Composition of an egg : carbohydrate

A

0%

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72
Q

Composition of an egg : vitamins

A

A, B, D

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73
Q

Composition of an egg : minerals

A

Calcium, iron

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74
Q

Composition of an egg : water

A

74%

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75
Q

Uses of eggs

A
  • eating on their own
  • savoury dishes
  • holding air - eggs trap and hold air when whisked
  • glazing-beaten eggs may be brushed onto pastry to give an attractove finish
  • coating-foods may be covered in egg and breadcrumbs before frying
  • garnishing
  • thickening-eggs can be used to thicken mixtures
  • binding-eggs are used to bind food together
  • to enrich-eggs can add flavour and protein to some dishes e.g mashed potato
  • emulsions-eggs can hold oil and vinegar together e.g mayonnaise
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76
Q

What company covers the production and packing of eggs?

A

The bord bia quality assurance scheme

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77
Q

Why is every egg stamped with a code?

A

To make every egg fully traceable back to the farm where is was produced

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78
Q

What does the code stamped on an eggs mean?

A
  1. The first digit is for what farming method was used
  2. The first set of letters are for what country the egg was produced in
  3. The farm and county ID in next
  4. And finnaly the best before date
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79
Q

Why does a stale egg float in salt water?

A

As the egg ages water evaporates through the porous shell, the amount of air inside the air increases, making the stale egg lighter

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80
Q

What should be on an egg box?

A
  • number eggs
  • EU size : small, medium and large
  • EU egg class, class is an indication of quality, A being the best
  • regristation number of the packing station
  • ‘Free Range’ will be printed on the box if hens have the freedom to roam in a natural enviroment
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81
Q

Storing eggs

A
  • store in a clean, cool, dry place
  • do not wash eggs, it removes the natural protective layer
  • store away from strong smelling foods as the smell might get absorbed through the porous shell
  • store with the pointed end down so they will keep for longer
  • don’t use eggs after the best before date
  • don’t use eggs that are damaged or dirty
82
Q

Effects of cooking on eggs

A
  • bacteria is killed
  • protein coagulates (sets)
  • egg white becomes cloudy then white
  • eggs curdle if cooked at too high a tempeture
  • overcooked eggs become hard and rubbery and are difficult to digest
  • lightly cooked eggs are more digestible
83
Q

How to avoid cross-contamination with eggs

A
  • wash your hands before and after handling raw eggs

* throw away broken egg shells imeadiatly

84
Q

Does milk have protein?

85
Q

Does milk have fat?

A

Yes (saturated)

86
Q

Does milk have carbohydrate?

A

Yes in the form of sugar

87
Q

What minerals does milk have?

A

Calcium and phosphorus

88
Q

What vitamins does milk have?

89
Q

What is the percentage of water in milk?

90
Q

How much energy is in milk?

91
Q

What how energy is in skimmed milk?

92
Q

How much energy is in fortified milk?

93
Q

How much protein is in whole milk?

94
Q

How much protein is in skimmed milk?

95
Q

How much protein is in fortified milk?

96
Q

How much fat is in whole milk?

97
Q

How much fat is in skimmed milk?

98
Q

How much fat is in fortified milk?

99
Q

How much carbohydrate is in whole milk?

100
Q

How much carbohydrate is in skimmed milk?

101
Q

How much carbohydrate is in fortified milk?

102
Q

What vitamines are in whole milk?

103
Q

What vitamines are in skimmed milk?

104
Q

What vitamines are in fortified milk?

A

A, B, D, E

105
Q

How much calcium is in whole milk?

106
Q

How much calcium is in skimmed milk?

107
Q

How much calcium is in fortified milk?

108
Q

How much water is in whole milk?

109
Q

How much water is in skimmed milk?

110
Q

How much water is in fortified milk?

111
Q

Why is milk important in our diet?

A
  • dentists say milk is one of the few drinks safe between meals
  • drinking milk may help control body fat
  • milk is the orginal fast food
  • a small cartoon of milk contains less fat than a packet of crisps
112
Q

Types of milk

A
  • whole milk
  • low-fat milk
  • skimmed milk
  • fortified milk
  • buttermilk
  • evaporated milk
  • condensed milk
  • dried milk
  • ultra heat treated (UHT) milk
  • soya milk
113
Q

What is whole milk?

A

It is milk with 3.5% fat and is the most common type

114
Q

What is low-fat (semi-skinned) milk?

A

It is milk that contains 1.5-1.8% fat

115
Q

What is skimmed milk?

A

Skimmed milk is milk that has 0.1% fat

116
Q

Why is skimmed milk not suitable for babies or children?

A

It lacks fat soluble vitamins

117
Q

What is fortified milk?

A

Fortified milk is low fat or skimmed milk with extra vitamins, folic acid and calcium added

118
Q

What is buttermilk?

A

Buttermilk is the liquid remaining after butter is made

119
Q

What is buttermilk used for?

120
Q

What is evaporated milk?

A

Milk that has some water removed before it is canned

121
Q

What is condensed milk?

A

Condensed milk is similar to evaporated milk with added sugar

122
Q

What are the uses of evaporated/ condensed milk?

A

They are used in deserts and sweet making

123
Q

What is dried milk?

A

Dried milk has all its water removed by evaporation

124
Q

What is ultra heat treated (UHT) milk?

A

It is milk that is heated to 132°C for one second before it is cooled and packed

125
Q

Why is UHT milk often called long life milk?

A

It can go for months without refridgeration

126
Q

What is soya milk?

A

It is milk made from soya beans

127
Q

What is the use of soya milk?

A

It is used as a dairy substitute

128
Q

How is milk pasturised?

A

The milk is heated to 72°C for 25 seconds then cooled quickly

129
Q

Why is milk pasturised?

A

To kill harmful bacteria

130
Q

What is the effect of heat on milk?

A
  • bacteria are killed
  • protein coagulates (sets) and forms a skin on the milk
  • flavour is changed
  • loss of vitamin B and C
131
Q

What are the milk products?

A

Butter, cream, yoghurt

132
Q

Why does cream have a high energy value?

A

Because of its high fat content

133
Q

Types of cream

A
  • standard cream
  • double cream
  • reduced fat cream
  • ultra heat treated (UHT) cream
  • cream from aerosols
  • soured cream
  • crème fraîche
134
Q

How is butter made?

A

Butter is made from cream that is churned until fat globules come together to form a solid mass

135
Q

Types of butter

A
  • sweet cream butter
  • unsalted butter
  • low-fat butter
  • dairy spreads
136
Q

How is yoghurt made?

A

Yoghurt is made from milk to which a culture of bacteria is added

137
Q

Types of yoghurt

A
  • natural yoghurt
  • fruit yoghurt
  • set yoghurt
  • low-fat yoghurt
  • greek yoghurt
  • frozen yoghurt
  • yoghurt drink
138
Q

What type of protein is in cheese?

139
Q

What type of fat is in cheese?

140
Q

Is there any carbohydrate in cheese?

141
Q

What minerals are in cheese?

A

Calcium and phosphorus

142
Q

What vitamins are in cheese?

143
Q

What is the percentage of fat in cheddar cheese?

144
Q

What is the percentage of protein in cheddar cheese?

145
Q

What is the percentage of vitmins in cheddar cheese?

146
Q

What is the percentage of minerals in cheddar cheese?

147
Q

What is the percentage of water in cheddar cheese?

148
Q

What is the percentage of protein in cottage cheese?

149
Q

What is the percentage of fat in cottage cheese?

150
Q

What is the percentage of carbohydrate in COTTAGE cheese?

151
Q

What is the percentage of vitamins in cottage cheese?

152
Q

What is the percentage of minerals in cottage cheese?

153
Q

What is the percentage of water in cottage cheese?

154
Q

What is rennet?

A

Rennet is an extract of stomach lining of young animals which contain the enzyme rennin

155
Q

What are the steps of cheese production?

A
  1. Milk is pasturised to destroy bacteria
  2. Bacteria are added to sour milk
  3. Rennet is added to clot milk
  4. The milk now consists of curd, a solid part and whey
  5. The whey is removed and the curd is cut into pieces and salted
  6. The cheese is pressed into moulds
  7. Blocks of cheese are stored and allowed to ripen for between 3 and 12 months
156
Q

How do they make soft cheese/hard cheese?

A

It depends on how hard they push it into the mould

157
Q

Types of cheese

A 
Hard: cheddar, parmesan
Semi-soft: edam, blarney
Processed: cheese slices, cheese spread
Blue-veined: stilton, irish blue
Farmhouse: coolea, gubbeen
158
Q

Effects of heat on cheese

A
  • protein coagulates and shrinks
  • fat melts
  • overcooking causes cheese to become stringy and indigestible
159
Q

Storage of dairy products

A
  • store in covered, cool place
  • keep out of sunlight
  • wrap cheese in greaseproof paper and cover with tinfoil
  • remove cheese from fridge one hour before serving better
160
Q

Why should you keep milk out of sunlight?

A

It destroys vitamins B and sours it

161
Q

What type of protein is in cereals?

162
Q

Is there fat in cereals?

A

Small amount of unsaturated fat

163
Q

Is there any carbohydrate in cereals?

A

Carbohydrate is the main nutrient found in cereals. It is present in the form of starch or fibre

164
Q

What vitamins are in cereals?

165
Q

What minerals are in cereals?

A

Iron, calcium, phosphorus

166
Q

What is the percentage of protein in cereals?

167
Q

What is the percentage of fat in cereals?

168
Q

What is the percentage of carbohydrate in cereals?

169
Q

What is the percentage of vitamins in cereals?

170
Q

What is the percentage of minerals in cereals?

171
Q

What is the percentage of water in cereals?

172
Q

Structure of ceral grain

A
  • Outer layer: bran: provides Vit B, iron amd fibre, usually removed during processing
  • Larger inner part: endosperm: mainly made of starch and gluten
  • Centre part: the germ: protein, fat, vit B is most nurtitous part
173
Q

Whole grai

A

Wholegrain cereal products contain all or most of the cereal grain

174
Q

Refined

A

Refined cereal products are mainly composed of endosperm

175
Q

Fortified

A

Fortified cereal products have some of the minerals and vitamins removed during processing added back in plus some extra nutrients

176
Q

Cereal products

A
  • wheat-pasta, bread, weetabix, cakes
  • rice-brown and white rice, rice krispies
  • maize-popcorn, tacos
  • barley-beer, whiskey
  • rye-rye flour, rye bread whiskey
  • oats-porridge, muesli, oatmeal
177
Q

What is pasta made of?

A

Pasta is made from durum wheat that is finely ground down into semolina and then mixed with water to form a dough

178
Q

What are the main types of rice?

A
  • long-grain rice
  • medium grain or risotto rice
  • short-grain rice
  • pre-cooked rice
179
Q

Effects of cooking on rice

A
  • starch becomes more digestible
  • starch gains swell and bursts
  • the grains absorb liquid
180
Q

Fault: peaked, cracked top

A
  • oven too hot,
  • tin too small
  • mixture too stiff or wet
  • mixture overbeaten
181
Q

Fault: cake very dry

A
  • overcooked
  • too little liquid
  • too much raising agent
182
Q

How to test whether a cake is cooked

A

Bread and scones: sounds hollow when tapped underneath
Cakes: warmed skewer comes out clean, no mixture hanging on
Sponges: shrinks in from sides of the tin, springs back when pressed lightly with fingers

183
Q

How does raising agents work

A

1) when the gas has been produced in the dough it is put into the oven
2) the heat of the oven causes the gas bubbles to get bigger
3) the bubbles push upwards and make the dough rise
4) the heat of the oven forms a crust on the top which prevents anymore rising

184
Q

What are the four types of raising agents?

A
  • air
  • baking powder
  • bread soda
  • yeast
185
Q

Methods of making bread and scones

A
  • the rubbing in method
  • the creaming method
  • the whisking method
  • the all in one method
  • the melting method
186
Q

Advantages or comercial cake mixes

A
  • labour saving
  • quick and easy
  • useful in emergencies
  • gives confidence to beginners
187
Q

Disadvantages of comercial cake mixes

A
  • high in sugar and salt, low in fibre
  • photos on packaging may be misleading
  • expensive
  • may contain additives
188
Q

Preparing cake tins

A
  • bread and scone tins: sprinkle lightly with flour
  • sponge tins: grease with melted fat or oil then sprinkle with equal parts of caster sugar and flour
  • swiss roll tins: cut a piece of paper about 5cm larger then the tin
  • large cakes: grease the tin and line the bottom and sides eith greaseproof paper
  • silicone bakeware: oil lightly
189
Q

Types of pastry and their uses

A
  • shortcut: sweet and savoury tarts, pies
  • rich shortcrust: sweet tarts, pies
  • cheese pastry: cheese straws, biscuits, quiches
  • wholemeal pastry: savoury flans, pies, tarts
  • flaky, rough puff, puff pastry: pies, tarts sausage rolls, mince pies
  • choux pastry: profiteroles, éclairs
  • filo pastry: spring rolls, savoury baskets, baklava
190
Q

Guidelines for pastry

A
  1. Weigh ingrediants accurately
  2. Keep the ingrediants and utensils as cool as possible
  3. Add water carefully
  4. Mix with knife and knead lightly on floured boards
  5. Avoid overhandling
  6. Roll pastry as little and lightly as possible
  7. Avoid stretching pastry
191
Q

Types of thin soup

A
  • clear soup: thin clear soup with well-flavoured stock

- broth: thin soup containing finely chopped meat or vegetables and an ingredient contains starch

192
Q

Types of thick soups

A
  • purée: a soup thickened by liquidising it after it has been cooked
  • thickened soups: a soup to which a thickening agent has been added
193
Q

Characteristics of a good soup

A
  • appetising
  • well flavoured
  • has the right consistency
  • not greasy
  • served very hot
194
Q

Garnished for soup

A
  • herbs
  • croûtons
  • cream
195
Q

What is a stock?

A

Stock is water in which food has been cooked

196
Q

Advantages to convenience soup

A
  • convenient
  • cheap
  • adds variety to diet
  • useful in emergencies
  • can be used as a base for other dishes
197
Q

Disadvantages of convenience soups

A
  • can contain flavour enhancers
  • can contain excess salt
  • inferior flavour, texture compared to fresh soup
  • chilled soups can be expensive
198
Q

Advantages of using sauces

A
  • adds flavour
  • provides contrast to the texture of food
  • moistens food
199
Q

Types of sauce

A
  • roux-based sauces e.g white
  • egg-based sauces e.g custard
  • fruit sauces e.g Apple
  • cold sauces e.g mint
200
Q

Different types of convenience soups

A
  • dried soups
  • cartons
  • canned soups
  • chilled soups in containers
201
Q

What is a roux?

A

A mixture of fat and flour, which when cooked is used to thicken soups and sauces

202
Q

What is au gratin?

A

Describes food covered with grated cheese or breadcrumbs and browned in the oven or under the grill

Home Economics (20 decks)

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