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Home Economics > Chapter 8 Part 2 > Flashcards

Chapter 8 Part 2 Flashcards

1
Q

Give examples of stone fruits

A
  • plums
  • aprictos
  • peaches
  • nectarines
  • cherries
  • avacados
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2
Q

Give examples of hard fruit

A
  • pears

* apples

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3
Q

Give examples of dried fruit

A
  • raisins
  • sultanas
  • currants
  • prunes
  • dates
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4
Q

What are some ‘unclassified’ fruit?

A
  • grapes
  • pineapples
  • bananas
  • kiwi
  • starfruit
  • melons
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5
Q

Nutritive value for fruit: protein

A

Very few fruits contain protein

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6
Q

Nutritive value for fruit: fat

A

Fruit does not contain fat.

Exceptions are avacados and olives (saturated fat)

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7
Q

Nutritive value for fruit: carbohydrate

A

Fruit contains sugar for energy. Fibre is found in fruit, paticulary in the skin

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8
Q

Nutritive value for fruit: vitamins

A 
Vitamin C (for healthy skin) is found in fresh fruit, particularly oranges and blackcurrants
Vitamin A (for healthy eyes) is found in orange, red, yellow and green fruits
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9
Q

Nutritive value for fruit: minerals

A

Some fruit ( especially dried fruit ) iron and calcium can be found

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10
Q

Nutritive value for fruit: water

A

Fruit contains up to 95% water e.g watermelon

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11
Q

Preparing food tips for all FRUIITTTTTT
FRUIITTTTTTT🍎🍏🍊🍋🍒🍇🍉🍓🍓🍈🍌🍐🍍🍠🍆🍅🌽

DONT YOU DARE TURN OVER THIS CARD YOU KNOW THIS

A
  • wash in cold water to remove chemicals
  • avoid peeling if possible to retain fibre content
  • prepare as close to cooking or serving to avoid loss of nutrients
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12
Q

Preparing citrus fruits

A
  • wash and scrub to remove chemicals and wax if rind is to be grated
  • peel thickly to remove pith
  • seperate segments or slice
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13
Q

Preparing berry fruits

A
  • remove damged fruit
  • remove top and tail if necessary
  • wash gently if necessary
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14
Q

Preparing stone fruits

A

Peel if necessary

Remove stones

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15
Q

Preparing hard fruits

A

Peel if necessary
Remove core
Cut to suit the chosen dish
Toss in lemon juice to avoid browning

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16
Q

Effect of processing/cooking fruit

A
  • it becomes soft
  • vitamins C is reduced (up to 25%)
  • micro-organisms are destroyed
  • the fibre becomes soft, which makes food more digestible
  • vitamin C and minerals dissolve into the cooking or canning liquid
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17
Q

Fresh fruit protein

A

Trace

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18
Q

Fresh fruit fat

A

0%

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19
Q

Fresh fruit carbohydrate

A

5-20%

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20
Q

Fresh fruit minerals

A

Calcium, iron

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21
Q

Fresh fruit water

A

80-90%

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22
Q

Fresh fruit vitamins

A

A

C

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23
Q

What are examples of citrus fruits?

A
  • oranges
  • lemons
  • grapefruit
  • limes
  • satsumas
  • tangerines
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24
Q

Give examples of berries/soft fruits

A
  • raspberries
  • blackberries
  • strawberries
  • gooseberries
  • blackcurrants
  • redcurrants
  • olives
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25
Q

Tinned fruit protein

A

Trace

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26
Q

Dried fruit protein

A

Trace

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27
Q

Tinned food protein

A

0%

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28
Q

Dried food protein

A

0%

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29
Q

Dried fruit carbohydrate

A

50-60%

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30
Q

Tinned fruit carbohydrate

A

20-30%

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31
Q

Tinned fruit minerals

A

Calcium and iron reduced

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32
Q

Dried fruit minerals

A

Calcium and iron increased

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33
Q

Dried fruit vitamins

A

A

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34
Q

Tinned fruit water

A

70-80%

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35
Q

Dried fruit water

A

15-25%

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36
Q

vegetables classification examples of greens

A
  • brocoli
  • spinach
  • cabbage
  • cauliflower
  • brussel sprouts
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37
Q

vegetables classification: root vegetables

A
  • carrot
  • parsnip
  • potato
  • onion
  • turnip
  • beetroot
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38
Q

vegetables classification: pulse vegetables

A
  • peas
  • beans
  • lentils
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39
Q

vegetables classification: fruit

A
  • tomato
  • cucumber
  • pepper
  • courgette
  • aubergine
  • pumpkin
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40
Q

composition of vegetables: green, protein

A

trace

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41
Q

composition of vegetables: roots, protein

A

trace

42
Q

composition of vegetables: pulses, protein

A

2-7%

43
Q

composition of vegetables: green, fat

A

0%

44
Q

composition of vegetables: roots fat

A

0%

45
Q

composition of vegetables: pulse fat

A

trace

46
Q

composition of vegetables: fruits, fat

A

0%

47
Q

composition of vegetables: carbohydrate, greens

A

2%

48
Q

type of protein in vegetables

A

low biological

49
Q

do vegetables contain fat?

A

No (pulses contain a tiny bit)

50
Q

is their any carbohydrate in vegetables?

A

sugar is found in beetroot, carrots, parsnips and onions

51
Q

is there starch in vegetables?

A

starch is found in pulses and root vegetables

52
Q

is there fibre in vegetables?

A

fibre is in all vegetables, especially in the skin

53
Q

are there minerals in vegetables?

A

yes, calcium is found in leafy vegetables and some root and pulse vegetables. iron is found in greens and root vegetables.

54
Q

are there vitamins in vegetables?

A

Vitamin C is found in fresh young vegetables

Viatmin A is found in carrots and green leafy vegetables

55
Q

how much water is in vegetables?

A

75-95%

56
Q

what are some guidelines for buying vegetables + fruit?

A
  • buy fruit in season
  • look for medium-sized fruit
  • choose fresh brightly coloured fruit and vegetables
  • avoid bruised fruit and vegetables
  • buy fruit+vegetables in usable quantities because they do not keep
  • avoid buying pre-packed fruit and vegetables
57
Q

why should someone buy fruit+vegetables in season?

A

They are cheap and the best quality

58
Q

why should you avoid buying pre-packed fruit and vegetables?

A

the packaging could hide bruising and mold

59
Q

why should you buy medium sized fruit and vegetables?

A

the bigger sized ones lack flavour

60
Q

what is organic produce?

A

organically grown fruit and vegetables are grown without the use of fertilisers or chemicals

61
Q

what do EU regulations state?

A

Fruit and vegetables sold must be:

  • clean, sound, safe from chemicals
  • graded with products of similar size
  • marked clearly with the country of origin, variety and class
62
Q

what are the EU classes?

A

class extra: best quality
Class I: good quality
Class II: marketable quality, but may have some defects
Class III: marketable but inferior

63
Q

Guidelines of storing vegetables and fruit

A
  • remove from packaging
  • store root vegetables on a rack in a cool, dry, ventilated area
  • greens and fruits can be stored in a fridge
  • dried pulses should be stored in airtight jars
64
Q

How is wheat made?

A

Wheat is made by grinding up cereals

65
Q

What is gluten?

A

Gluten is a protein found in wheat

66
Q

What is wholemeal flour? What are its uses?

A

•Contains whole wheat grain, nothing added, nothing taken away
USES
•wholemeal bread, scones, pastry

67
Q

What is brown flour? What are its uses?

A

•Some of the bran and germ are removed during milling
USES
•brown bread and rolls, pastry

68
Q

What is white flour? What are its uses?

A

•all of the bran and germ are remove. It is only made up of starchy endosperm
USES
•white bread and rolls, pastry, biscuits, thickening soups

69
Q

What is self-raising flour? What are its uses?

A

•brown or white flour with raising agent
USES
•raises baking food

70
Q

What is strong flour? What are its uses?

A

•flour that is milled from spring wheat, which has a high gluten content
USES
•making yeast bread and some pastries

71
Q

What is gluten-free flour? What are its uses?

A

•the gluten is removed
USES
•making gluten bread and buiscuits

72
Q

Fault: cake sinks

A
  • too much raising agent
  • too much sugae
  • undercooked
  • disturbed during cooking
73
Q

Fault: heavy texture

A
  • too much liquid
  • too little raising agent
  • mixture over-beaten
74
Q

What are cereals?

A

Cereals are the seeds or grains of edible grass plants.

75
Q

What is the nutritvie value for cereals?

A
  • protein: low biological value
  • fat: small amount of unsaturated fat
  • carbhohydrate: main form of nurtrient, found in form of starch and fibre
  • vitamin B is present in unprocessed
  • iron, clacium and phosphorus present
  • water content is low
76
Q

What is the germ?

A
  • small, inner part
  • most nutrious part of grain
  • conatins protein, fat, vit B
77
Q

What is the endosperm?

A
  • large inner part

- contains starch and protein called gluten

78
Q

What is the bran?

A
  • outer layer
  • contains fibre, iron, vit B
  • usually removed during processing
79
Q

How is pasta made?

A

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

80
Q

TAKE A DEEP BREATH YOU ARE GONNA BE FINE

A

❤️💮🈲

82
Q

What are the main tupes of rice?

A
  • long-grain rice: used in savoury dishes
  • medium grain/risotto rice: used in dishes where rice grains are moulded together
  • short-grain rice: used for rice puddings
  • brown rice: a long grain rice that contains some of the bran layer with a chewy texture and nutty flavour
  • pre-cooked rice
83
Q

Effects of cooking on cereals

A
  • starch becomes more digestible
  • starch grains swell and burst e.g popcorn
  • the grain absorbs liquid
84
Q

Home baking guidelines

A
  1. prepare tins, arrange oven shelves and oreheat oven to the correct temperature at least 15 min before you start
  2. ensure all ingrediants are fresh
  3. weigh and measure ingrediants accurately
  4. follow the recipe carefully
  5. take care when adding liquid
  6. knead lightly, avoid overhandling
  7. time carefully and avoid opening oven door unnecessarily
  8. check to see if cake is cooked using the correct method
  9. cool on wire tray
85
Q

How to test whether bread and scones are cooked

A

Sound hollow if tapped from underneath

86
Q

How to check if cake is cooked?

A

Warmed metal skewer comes out clean

87
Q

How to check if sponges are cooked

A

Springs back when lightly pressed

88
Q

What are the four types of raising agents?

A
  • air
  • baking powder
  • bread soda
  • yeast
89
Q

Methods of making breads and cakes

A
  • rubbing-in method: fat is rubbed into flour
  • creaming method
  • whisking method
  • all-in-one method: all ingrediants are placed in a bowl and beaten together
  • the melting method
90
Q

Advantages of comerical cake mixes

A
  • labour saving
  • quick and easy
  • useful in emergencies
  • give confidence to beginners
91
Q

What are the disadvantages of commercial cake mixes?

A
  • high in sugar and salt, low in finre
  • photos on package may be misleading
  • expensive
  • may contain additives
92
Q

What are the different types of pastry?

A
  • shortcrust
  • rich shortcrust
  • cheese pastry
  • wholemeal pastry
  • flaky pastry
  • choux pastry
  • filo pastry
93
Q

YOU IS CHILL AND COOL

A

😏😉

95
Q

What should you do to retain nutrients when preparing fruits and vegetables

A
  • prepare just before cooking
  • eat vegetables raw and unpeeled if possible
  • peel thinly to retain fibre content
  • use sharp knife to avoud damage to the vegetables
  • do not steep vegetables
96
Q

How do you prepare greens?

A
  • remove wilted leaves
  • separate the leaves and wash each leaf under cold running water
  • chop if necessary using a sharp knife
  • do not steep
97
Q

How do you prepare roots?

A
  • scrub
  • remove ends, peel if necessary
  • use whole, cut into wedges, sliced or diced
  • do not steep
98
Q

How do you prepare pulses?

A
  • fresh: remove from pods. wash in cold water

- dried: soak overnight

99
Q

How do you prepare fruits (vegetables)?

A
  • wash in cold water
  • peel only if necessary
  • chop or slice
100
Q

Guidelines for cooking vegetables

A
  • cook for shortest possible time
  • use cooking liquids in sauces to retain the vitamin and mineral content
  • cover with a lid and use minimum amount of water to prevent loss of vitamins and minerals
  • do not reheat, as vitamins are destroyed
  • never use bread soda when cooking vegetables
101
Q

What does it mean to say the texture should be al dente?

A

It should be slightly firm

102
Q

Effects of cooking on vegetables

A
  • vitamins and minerals dissolve into cooking liquid
  • Vit C is destroyed
  • fibre becomes soft
  • starch becomes more digestible
  • some colour, flavour and texture is lost
103
Q

Fault: peaked or cracked top

A
  • tin too small
  • oven too hot
  • mixture over-beaten
  • mixture too stiff or wet
104
Q

Fault: cake very dry

A
  • too much raising agent
  • too little water
  • overcooked

Home Economics (20 decks)

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