Chapter 8 Part 2 Flashcards
Give examples of stone fruits
- plums
- aprictos
- peaches
- nectarines
- cherries
- avacados
Give examples of hard fruit
- pears
* apples
Give examples of dried fruit
- raisins
- sultanas
- currants
- prunes
- dates
What are some ‘unclassified’ fruit?
- grapes
- pineapples
- bananas
- kiwi
- starfruit
- melons
Nutritive value for fruit: protein
Very few fruits contain protein
Nutritive value for fruit: fat
Fruit does not contain fat.
Exceptions are avacados and olives (saturated fat)
Nutritive value for fruit: carbohydrate
Fruit contains sugar for energy. Fibre is found in fruit, paticulary in the skin
Nutritive value for fruit: vitamins
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
Nutritive value for fruit: minerals
Some fruit ( especially dried fruit ) iron and calcium can be found
Nutritive value for fruit: water
Fruit contains up to 95% water e.g watermelon
Preparing food tips for all FRUIITTTTTT
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- 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
Preparing citrus fruits
- wash and scrub to remove chemicals and wax if rind is to be grated
- peel thickly to remove pith
- seperate segments or slice
Preparing berry fruits
- remove damged fruit
- remove top and tail if necessary
- wash gently if necessary
Preparing stone fruits
Peel if necessary
Remove stones
Preparing hard fruits
Peel if necessary
Remove core
Cut to suit the chosen dish
Toss in lemon juice to avoid browning
Effect of processing/cooking fruit
- 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
Fresh fruit protein
Trace
Fresh fruit fat
0%
Fresh fruit carbohydrate
5-20%
Fresh fruit minerals
Calcium, iron
Fresh fruit water
80-90%
Fresh fruit vitamins
A
C
What are examples of citrus fruits?
- oranges
- lemons
- grapefruit
- limes
- satsumas
- tangerines
Give examples of berries/soft fruits
- raspberries
- blackberries
- strawberries
- gooseberries
- blackcurrants
- redcurrants
- olives
Tinned fruit protein
Trace
Dried fruit protein
Trace
Tinned food protein
0%
Dried food protein
0%
Dried fruit carbohydrate
50-60%
Tinned fruit carbohydrate
20-30%
Tinned fruit minerals
Calcium and iron reduced
Dried fruit minerals
Calcium and iron increased
Dried fruit vitamins
A
Tinned fruit water
70-80%
Dried fruit water
15-25%
vegetables classification examples of greens
- brocoli
- spinach
- cabbage
- cauliflower
- brussel sprouts
vegetables classification: root vegetables
- carrot
- parsnip
- potato
- onion
- turnip
- beetroot
vegetables classification: pulse vegetables
- peas
- beans
- lentils
vegetables classification: fruit
- tomato
- cucumber
- pepper
- courgette
- aubergine
- pumpkin
composition of vegetables: green, protein
trace
composition of vegetables: roots, protein
trace
composition of vegetables: pulses, protein
2-7%
composition of vegetables: green, fat
0%
composition of vegetables: roots fat
0%
composition of vegetables: pulse fat
trace
composition of vegetables: fruits, fat
0%
composition of vegetables: carbohydrate, greens
2%
type of protein in vegetables
low biological
do vegetables contain fat?
No (pulses contain a tiny bit)
is their any carbohydrate in vegetables?
sugar is found in beetroot, carrots, parsnips and onions
is there starch in vegetables?
starch is found in pulses and root vegetables
is there fibre in vegetables?
fibre is in all vegetables, especially in the skin
are there minerals in vegetables?
yes, calcium is found in leafy vegetables and some root and pulse vegetables. iron is found in greens and root vegetables.
are there vitamins in vegetables?
Vitamin C is found in fresh young vegetables
Viatmin A is found in carrots and green leafy vegetables
how much water is in vegetables?
75-95%
what are some guidelines for buying vegetables + fruit?
- 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
why should someone buy fruit+vegetables in season?
They are cheap and the best quality
why should you avoid buying pre-packed fruit and vegetables?
the packaging could hide bruising and mold
why should you buy medium sized fruit and vegetables?
the bigger sized ones lack flavour
what is organic produce?
organically grown fruit and vegetables are grown without the use of fertilisers or chemicals
what do EU regulations state?
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
what are the EU classes?
class extra: best quality
Class I: good quality
Class II: marketable quality, but may have some defects
Class III: marketable but inferior
Guidelines of storing vegetables and fruit
- 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
How is wheat made?
Wheat is made by grinding up cereals
What is gluten?
Gluten is a protein found in wheat
What is wholemeal flour? What are its uses?
•Contains whole wheat grain, nothing added, nothing taken away
USES
•wholemeal bread, scones, pastry
What is brown flour? What are its uses?
•Some of the bran and germ are removed during milling
USES
•brown bread and rolls, pastry
What is white flour? What are its uses?
•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
What is self-raising flour? What are its uses?
•brown or white flour with raising agent
USES
•raises baking food
What is strong flour? What are its uses?
•flour that is milled from spring wheat, which has a high gluten content
USES
•making yeast bread and some pastries
What is gluten-free flour? What are its uses?
•the gluten is removed
USES
•making gluten bread and buiscuits
Fault: cake sinks
- too much raising agent
- too much sugae
- undercooked
- disturbed during cooking
Fault: heavy texture
- too much liquid
- too little raising agent
- mixture over-beaten
What are cereals?
Cereals are the seeds or grains of edible grass plants.
What is the nutritvie value for cereals?
- 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
What is the germ?
- small, inner part
- most nutrious part of grain
- conatins protein, fat, vit B
What is the endosperm?
- large inner part
- contains starch and protein called gluten
What is the bran?
- outer layer
- contains fibre, iron, vit B
- usually removed during processing
How is pasta made?
Pasta is made from durum wheat that is finely ground down into semolina and then mixed with water to make dough.
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What are the main tupes of rice?
- 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
Effects of cooking on cereals
- starch becomes more digestible
- starch grains swell and burst e.g popcorn
- the grain absorbs liquid
Home baking guidelines
- prepare tins, arrange oven shelves and oreheat oven to the correct temperature at least 15 min before you start
- ensure all ingrediants are fresh
- weigh and measure ingrediants accurately
- follow the recipe carefully
- take care when adding liquid
- knead lightly, avoid overhandling
- time carefully and avoid opening oven door unnecessarily
- check to see if cake is cooked using the correct method
- cool on wire tray
How to test whether bread and scones are cooked
Sound hollow if tapped from underneath
How to check if cake is cooked?
Warmed metal skewer comes out clean
How to check if sponges are cooked
Springs back when lightly pressed
What are the four types of raising agents?
- air
- baking powder
- bread soda
- yeast
Methods of making breads and cakes
- 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
Advantages of comerical cake mixes
- labour saving
- quick and easy
- useful in emergencies
- give confidence to beginners
What are the disadvantages of commercial cake mixes?
- high in sugar and salt, low in finre
- photos on package may be misleading
- expensive
- may contain additives
What are the different types of pastry?
- shortcrust
- rich shortcrust
- cheese pastry
- wholemeal pastry
- flaky pastry
- choux pastry
- filo pastry
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What should you do to retain nutrients when preparing fruits and vegetables
- 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
How do you prepare greens?
- remove wilted leaves
- separate the leaves and wash each leaf under cold running water
- chop if necessary using a sharp knife
- do not steep
How do you prepare roots?
- scrub
- remove ends, peel if necessary
- use whole, cut into wedges, sliced or diced
- do not steep
How do you prepare pulses?
- fresh: remove from pods. wash in cold water
- dried: soak overnight
How do you prepare fruits (vegetables)?
- wash in cold water
- peel only if necessary
- chop or slice
Guidelines for cooking vegetables
- 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
What does it mean to say the texture should be al dente?
It should be slightly firm
Effects of cooking on vegetables
- 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
Fault: peaked or cracked top
- tin too small
- oven too hot
- mixture over-beaten
- mixture too stiff or wet
Fault: cake very dry
- too much raising agent
- too little water
- overcooked
