eat well guid Flashcards
function and sources of dairy
Function- calcium, helping strengthen teeth and bones.
sources- (dairy) milk and cheese.
(Non-dairy)
function, source, deficiency of protein
sources- beans pulses, red meat, chicken, egg, lagoons
function- growth and repair
deficiency- stumped growth, not able to repair your body when injured
function sources and excess of fats and oils
function- insulation, protection of organs, makes hormones, vitamins d,e,k, energy
source- butter, olive oil
excess- weight gain
what does BMR mean?
basal metabolic rate
what gives fast release energy?
sugar (with released glucose molecules)
what gives long release energy?
starchy carbohydrates
what does HBV mean?
High biological value
what does LBV mean?
Low biological value
what is the function, deficiency, excess and sources of carbohydrates
function- energy
sources- past, bread, potatoes, rice
deficiency- low energy
excess- weight gain
function, sources and deficiency of fruit and vegetables
Function- helps immune system and helps you poop
sources- oranges, carrots and broccoli
deficiency- vitamin deficiency, tired and low imunity
how many cups of water should you have a day
6-8 cups
how many cups of juice can you have a day for hydration
1 cup
what is the biggest section on the eatwell guide
carbohydrates
what is the smallest section on the eatwell guide?
oils and spreads
why do we cook food
taste, not raw, changes colour and flavour, kills bacteria, texture, release aroma
what is conduction?
directly heating from beneath
what is convection heat
when heat rises and then drops when it gets colder (this happens in a circular motion.)
what are the three types of heating?
moist, dry and fat heat
what is radiational heat?
when radiation waves come from the side, above or below the food to heat it.
what temperature can a fridge be?
0-5 degrees
what temperature can a freezer be
-18 degrees
what temperature does a probe have to be when fully cooked in cooked meat?
75 degrees
what temperature can meat be when not in the oven
63 degrees
what temperature do bacteria grow at
5-63 degrees (37 is the most active temperature)
is sushi a high risk or low risk food
high risk (raw fish, rice and moist)
is victoria sponge cake high risk or low risk
high risk (moist and not kept hot)
what is cross contamination?
when 2 different food groups touch while cooking, spreading bacteria.
what method do you use when cutting chicken to prevent cross contamination?
clean hand, dirty hand
disease found in reheated rice
bacillus cereus
what is an example of a biological raising agent
yeast
what is an example of a chemical raising agent
bicarbonate of soda
what is denaturing
the unfolding of protein molecules
what is an example of denaturing
meringues
what is an example of a physical raising agent?
steam
what is caramelization
the heating of sugar to form a caramel
what is fructose
the natural sugar found in fruits and vegetables
what is gluten?
a protein
what does gluten do?
stretches
what is the allergy to gluten called?
celiac
what is a sugar
a carbohydrate
what are three ways you would use fat (methods in cooking)
shortening, aeration and plasticity.
what is a function of fat
coating gluten in food to stop it from stretching
