eat well guid Flashcards

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1
Q

function and sources of dairy

A

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

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2
Q

function, source, deficiency of protein

A

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

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3
Q

function sources and excess of fats and oils

A

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

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4
Q

what does BMR mean?

A

basal metabolic rate

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5
Q

what gives fast release energy?

A

sugar (with released glucose molecules)

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6
Q

what gives long release energy?

A

starchy carbohydrates

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7
Q

what does HBV mean?

A

High biological value

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8
Q

what does LBV mean?

A

Low biological value

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9
Q

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

A

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

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10
Q

function, sources and deficiency of fruit and vegetables

A

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

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11
Q

how many cups of water should you have a day

A

6-8 cups

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12
Q

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

A

1 cup

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13
Q

what is the biggest section on the eatwell guide

A

carbohydrates

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14
Q

what is the smallest section on the eatwell guide?

A

oils and spreads

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15
Q

why do we cook food

A

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

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16
Q

what is conduction?

A

directly heating from beneath

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17
Q

what is convection heat

A

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

18
Q

what are the three types of heating?

A

moist, dry and fat heat

19
Q

what is radiational heat?

A

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

20
Q

what temperature can a fridge be?

A

0-5 degrees

21
Q

what temperature can a freezer be

A

-18 degrees

22
Q

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

A

75 degrees

23
Q

what temperature can meat be when not in the oven

A

63 degrees

24
Q

what temperature do bacteria grow at

A

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

25
Q

is sushi a high risk or low risk food

A

high risk (raw fish, rice and moist)

26
Q

is victoria sponge cake high risk or low risk

A

high risk (moist and not kept hot)

27
Q

what is cross contamination?

A

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

28
Q

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

A

clean hand, dirty hand

29
Q

disease found in reheated rice

A

bacillus cereus

30
Q

what is an example of a biological raising agent

A

yeast

31
Q

what is an example of a chemical raising agent

A

bicarbonate of soda

32
Q

what is denaturing

A

the unfolding of protein molecules

33
Q

what is an example of denaturing

A

meringues

34
Q

what is an example of a physical raising agent?

A

steam

35
Q

what is caramelization

A

the heating of sugar to form a caramel

36
Q

what is fructose

A

the natural sugar found in fruits and vegetables

37
Q

what is gluten?

A

a protein

38
Q

what does gluten do?

A

stretches

39
Q

what is the allergy to gluten called?

A

celiac

40
Q

what is a sugar

A

a carbohydrate

41
Q

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

A

shortening, aeration and plasticity.

42
Q

what is a function of fat

A

coating gluten in food to stop it from stretching