FNH Studying

Question 1

what is kitchen hygiene

Answer 1

the maintance of high standard of cleanliness in the food preparation area

Question 2

what is contamination

Answer 2

the action of making impure by polluting or poisoning

Question 3

what is cross contamination

Answer 3

the transference of bacteria from one item or food to another resulting in illness.

Question 4

what are some examples of kitchen hygiene rules

Answer 4

keep all kitchen surrounds clean.

wash dish cloth in hot soapy water.

do not taste food with the cooking utencial.

Question 5

what are some personal hygiene rules

Answer 5

always wash your hands with soap and warm water before handling food.

do not wipe dirty hands on an apron or clothing.

do not cough or squeeze on food while preparing or serving

Question 6

accidents in food preparation area

Answer 6

burning yourself, cutting your hand, getting a nick when washing up.

Question 7

hygiene in the preparation area
preparation and service of food hygiene rules

Answer 7

cook fish, meat or poultry well.

cover all foods since flies and insects can be found in the trophies.

don’t cut raw meat on the same board as cooked meat or food.

put ready to eat foods in clean utensils.

wash fruits and vegetables before eating or putting on salad.

Question 8

what is cooking

Answer 8

cooking is the process of preparing food for eating with the application of heat.

Question 9

reason for cooking

Answer 9

to reduce bulk.
to aid digestion.
to develop skills and competence.
to have hot food in cold weather.
to make it easier to eat.

Question 10

3 main methods of cooking

Answer 10

moist, dry, and frying

Question 11

moist method

Answer 11

heat applied through the medium of a liquid.
eg pouching, boiling, steaming, stewing

Question 12

dry method

Answer 12

heat applied directly to foods being cooked.
eg baking, broiling, grilling

Question 13

frying method

Answer 13

heat is applied through the medium of fat.
eg deep fat frying, shallow fat frying.

Question 14

combination method

Answer 14

combination of both moist and dry heat.

Question 15

microwave:

Answer 15

heat generated by electro-magnetic waves

Question 16

conduction

Answer 16

the transfer of heat through a solid medium

Question 17

convection

Answer 17

the transfer of heat through liquid or a solid.

Question 18

radiation

Answer 18

heat is removed directly from source through the object being cooked.

Question 19

turn off the stove early

Answer 19

pans tend to retain heat even after the stove is turned off especially when there are lids on.

Question 20

don’t peek when baking

Answer 20

The oven temperature drops every time the oven door opens.

Question 21

use a pressure cooker

Answer 21

can be used to boil, braise or stem food faster.

Question 22

pre-prep before cooking

Answer 22

have all your ingredients ready to go prior to cooking. ensure everything is chopped, seasoned etc.

Question 23

what is nutrients

Answer 23

these are chemical substances found in food with enable the body to function well.

Question 24

what is nutrition

Answer 24

the study of nutrients and their relationship to living thing.

Question 25

what are carbohydrates

Answer 25

are a group of compounds that sources include the sugar, starch and fibers found in food.

Question 26

what is food

Answer 26

any liquid or solid which when taking in the body provides it with energy and nutrients for it to function well.

Question 27

what is diet

Answer 27

This is the food an individual consumes daily.

Question 28

MARCO Nutrients

Answer 28

they are nutrients required by the body in large portions.

Question 29

MIRCO Nutrients

Answer 29

they are required by the body in small amounts.

Question 30

PHOTOSYNTHESIS

Answer 30

the process by which green plants convert carbon dioxide and water into glucose by using sunlight energy adsorbed by chlorophyll.

Question 31

element of carbohydrates

Answer 31

CARBON, HYDROGEN,OXYGEN

Question 32

what are the 2 types of fiber

Answer 32

soluble, insoluble

Question 33

soluble

Answer 33

able to dissolved

Question 34

insoluble

Answer 34

have been identified

Question 35

energy conservation tips

Answer 35

steam food over items being boiled

It’s not always necessary to preheat the oven.

do not leave the hot water or the tap running while you rinse dishes.

Question 36

personal energy conservation tip

Answer 36

make a time plan of work that will help you save personal energy.

set table before hand.

collect all utensils and equipment needed for tasks.

Question 37

function of protein

Answer 37

grows & repair body tissues

maintain healthy skin, hair and nails

It’s needed for the provision of hormones

protein provide structure and support cells that allows the body to move

Question 38

elements of protein

Answer 38

nitrogen, oxygen, hydrogen, carbon

Question 39

protein sources

Answer 39

animals: eggs, milk, meat, cheese

plant: peas, beans, nuts

Question 40

disorder associated with insufficient intake of protein

Answer 40

kwashiokor, marasmus

Question 41

difference between essential amino acid and non essential amino acid

Answer 41

essential amino acid are acid which have to take in through diet as they cannot be produced by the body.

non essential not be taken in through diet as they can produce by the body.

Question 42

the functions carbohydrates

Answer 42

provides the body with energy
to support muscular work
help with brain activity, breathing and other important activities

Question 43

what is digestion

Answer 43

The process of breaking down food into substances the body can use for energy, tissue growth, and repair.

Question 44

carbohydrate digestion

Answer 44

mouth: where digestion begins the salivary glands in the mouth secrete saliva which helps to moist in the food. the food is chewed while the salivary glands also release the enzyme salivary amylase.

Stomach: after the food is chewed into smaller pieces the mixer enters the stomach where its known as chyme there’s no further digestion as the stomach produces acid with destroys bacteria and stop the action the the salivary amylase.

small intestine: the chyme enters the duodenum. the pancreas release the enzyme pancreatic amylase which breaks polysaccharide into disaccharide then aborted into the small intestine.