eat well guid

Question 1

function and sources of dairy

Answer 1

Function- calcium, helping strengthen teeth and bones.
sources- (dairy) milk and cheese.
(Non-dairy)

Question 2

function, source, deficiency of protein

Answer 2

sources- beans pulses, red meat, chicken, egg, lagoons
function- growth and repair
deficiency- stumped growth, not able to repair your body when injured

Question 3

function sources and excess of fats and oils

Answer 3

function- insulation, protection of organs, makes hormones, vitamins d,e,k, energy
source- butter, olive oil
excess- weight gain

Question 4

what does BMR mean?

Answer 4

basal metabolic rate

Question 5

what gives fast release energy?

Answer 5

sugar (with released glucose molecules)

Question 6

what gives long release energy?

Answer 6

starchy carbohydrates

Question 7

what does HBV mean?

Answer 7

High biological value

Question 8

what does LBV mean?

Answer 8

Low biological value

Question 9

what is the function, deficiency, excess and sources of carbohydrates

Answer 9

function- energy
sources- past, bread, potatoes, rice
deficiency- low energy
excess- weight gain

Question 10

function, sources and deficiency of fruit and vegetables

Answer 10

Function- helps immune system and helps you poop
sources- oranges, carrots and broccoli
deficiency- vitamin deficiency, tired and low imunity

Question 11

how many cups of water should you have a day

Answer 11

6-8 cups

Question 12

how many cups of juice can you have a day for hydration

Answer 12

1 cup

Question 13

what is the biggest section on the eatwell guide

Answer 13

carbohydrates

Question 14

what is the smallest section on the eatwell guide?

Answer 14

oils and spreads

Question 15

why do we cook food

Answer 15

taste, not raw, changes colour and flavour, kills bacteria, texture, release aroma

Question 16

what is conduction?

Answer 16

directly heating from beneath

Question 17

what is convection heat

Answer 17

when heat rises and then drops when it gets colder (this happens in a circular motion.)

Question 18

what are the three types of heating?

Answer 18

moist, dry and fat heat

Question 19

what is radiational heat?

Answer 19

when radiation waves come from the side, above or below the food to heat it.

Question 20

what temperature can a fridge be?

Answer 20

0-5 degrees

Question 21

what temperature can a freezer be

Answer 21

-18 degrees

Question 22

what temperature does a probe have to be when fully cooked in cooked meat?

Answer 22

75 degrees

Question 23

what temperature can meat be when not in the oven

Answer 23

63 degrees

Question 24

what temperature do bacteria grow at

Answer 24

5-63 degrees (37 is the most active temperature)

Question 25

is sushi a high risk or low risk food

Answer 25

high risk (raw fish, rice and moist)

Question 26

is victoria sponge cake high risk or low risk

Answer 26

high risk (moist and not kept hot)

Question 27

what is cross contamination?

Answer 27

when 2 different food groups touch while cooking, spreading bacteria.

Question 28

what method do you use when cutting chicken to prevent cross contamination?

Answer 28

clean hand, dirty hand

Question 29

disease found in reheated rice

Answer 29

bacillus cereus

Question 30

what is an example of a biological raising agent

Answer 30

yeast

Question 31

what is an example of a chemical raising agent

Answer 31

bicarbonate of soda

Question 32

what is denaturing

Answer 32

the unfolding of protein molecules

Question 33

what is an example of denaturing

Answer 33

meringues

Question 34

what is an example of a physical raising agent?

Answer 34

steam

Question 35

what is caramelization

Answer 35

the heating of sugar to form a caramel

Question 36

what is fructose

Answer 36

the natural sugar found in fruits and vegetables

Question 37

what is gluten?

Answer 37

a protein

Question 38

what does gluten do?

Answer 38

stretches

Question 39

what is the allergy to gluten called?

Answer 39

celiac

Question 40

what is a sugar

Answer 40

a carbohydrate

Question 41

what are three ways you would use fat (methods in cooking)

Answer 41

shortening, aeration and plasticity.

Question 42

what is a function of fat

Answer 42

coating gluten in food to stop it from stretching