FN: Jan Mock (2022 Paper) Flashcards
Name 2 ways to colour pasta
Beetroot and Spinach
Function of flour in pasta
Provides strcture as gluten enables stretch of dough upon kneading
Function of egg in pasta
Binding
Function of salt in pasta
a
add pasta
How to cook pasta
- Boiling salted water
- Large pan to allow starch to wash off and prevent stickyness
- Stir ocassionally to prevent sticking to pan
- Ready when al dente
- Drain with collinder or slotted spoon
How to cook pasta
- Boiling salted water
- Large pan to allow starch to wash off and prevent stickyness
- Stir ocassionally to prevent sticking to pan
- Ready when al dente
- Drain with collinder or slotted spoon
How to add flavour to pasta
- Add sauce like tomatoe or pesto
- Garnish with herbs like parsley
- Sprinkle over cheese like parmesan
Q2 Bread ) question a i - iii
Wholemeal, wholemeal, (NOT carbs, protein or vitamin B)
How does wholemeal differ from white flour
- Wholemeal contains wholegrain
- Bran endosperm and germ
- White only endosperm
How does wholemeal differ from white flour
- Wholemeal contains wholegrain
- Bran endosperm and germ
- White only endosperm
Why is bread popular
Cheap, easy to buy and versiltile
Why is bread heave and small and how to fix it
- Yeast not active so not enough co2 produced
- Not enough liquid so dough cannot expand with steam
- Proving time too short
- Protein content in flour too low
- Too much flour
Comercial bread making
- Bulk fermentation on large scale
- Large industrial ovens
- Large high speed mixers and kneaders
- Chloreywood process
Define obestiy
Severely overweight and BMI over 30
Disease of fat and explain
CHD - fatty deposits and deagth
Disease of fat and explain
CHD - fatty deposits and deagth
Cholestrol (4)
- Naturally occurs from fatty foods
- Cause blockade to arteries by narrowing lumen
- LDL is unhealthy
- HDL can reduce risks of heart attacks and strokes
Fucntion of protein
- Growth and repair
- Maintaince of cells and body tissues
- secondary source of enrgy
Define LBV protein
- At least 11 essential AA our body cant make are missing
- Lysine and valine
Define LBV protein
- At least 11 essential AA our body cant make are missing
- Lysine and valine
Complementary proteins
- Peas, lentils, wholemeal are lbv
- Combine lbv to make complementary with all the essential AA in
- Bean on wholemeal toast
- Pea and lentil soup
Pronlems of low protein
- Slow / stunted growth (esp in childhood)
- Not enough / required prteins avaliable for protein synthesis
Pronlems of low protein
- Slow / stunted growth (esp in childhood)
- Not enough / required prteins avaliable for protein synthesis
Food from abroad and enviromently frienly shopping SOLOUTION
- Buy local
- Eat seasonal
- Farm shops
- Grow your own
- Forage
- Walk to shops
- Shop less frequently
- Only buy what need - less waste in landfill - less co2
INTRO food abroad and enviromentally friendly shopping
- More food miles, larger carbon footprint, more air miles
- Leads to more co2 emission and greenhouse gases - bad for enviroment
INTRO food abroad and enviromentally friendly shopping
- More food miles, larger carbon footprint, more air miles
- Leads to more co2 emission and greenhouse gases - bad for enviroment
Food diary problems
- High in fat and sugar - lead to problems 00xx00
- Analyse macros, calcium, vitamins, fibre and water
- Offer replacements
- Excluse foods and WHY
- eatwell plate, 5 a day, 6-8glasses and (90/20)
why food cooked
Kill bacteria and make easier to digest
why food cooked
Kill bacteria and make easier to digest
Q7) cooking of food “c”
- From boiling to cold in short time
- Blanched
- Maintian colour flavour and texture
Cooking Meat (xyz)
- Browning
- Develops flavour
- Aroma
- Tender
- Shrinks - loss of moisture
* MAILLARD REACTION OCCURS AT HIGH TEMPS*
What is maillard reaction
- With water, collagen turns to gelatine
- Tenderises and becomes more digestable
- At 65c pigments (myo) change colour, sugars caramalise and amino acids denature turning the meat brown
- Gives of the meat’s signiture aroma
- Also knows as non-enzymic browning
Cross-contamination between chicken and bacon salad prevention
- Clena contaminarted equipmetn (knove and bord)
- Fridge 1-4, danger zone 5-63, (refer to bacteria)
- Clean and sanitise station after meat
- Chopping board and knife colour (red, yellow, green and brown)
Influences cultral and lifestyle changes have on food choices and avaliablility
- Enjoyment + preferences
- Seasonality
- Avaliability
- Time of day
- Activity
- Celebration
- Vegetariaism / veganism
- Cultural influences
Influences cultral and lifestyle changes have on food choices and avaliablility
- Enjoyment + preferences
- Seasonality
- Avaliability
- Time of day
- Activity
- Celebration
- Vegetariaism / veganism
- Cultural influences
Examples of cultural influences fo rfood choice
- judaism - no pork
- hinduism - no beef
- Muslims - only halal
- Seventh Day Adventists - caffine of alcohol
What is maillard reaction
- With water, collagen turns to gelatine
- Tenderises and becomes more digestable
- At 65c pigments (myo) change colour, sugars caramalise and amino acids denature turning the meat brown
- Gives of the meat’s signiture aroma
- Also knows as non-enzymic browning
Q7) cooking of food “c”
- From boiling to cold in short time
- Blanched
- Maintian colour flavour and texture
Complementary proteins
- Peas, lentils, wholemeal are lbv
- Combine lbv to make complementary with all the essential AA in
- Bean on wholemeal toast
- Pea and lentil soup
Fucntion of protein
- Growth and repair
- Maintaince of cells and body tissues
- secondary source of enrgy
Why is bread heave and small and how to fix it
- Yeast not active so not enough co2 produced
- Not enough liquid so dough cannot expand with steam
- Proving time too short
- Protein content in flour too low
- Too much flour
* SOLUTIONS*
