FNH Studying Flashcards
what is kitchen hygiene
the maintance of high standard of cleanliness in the food preparation area
what is contamination
the action of making impure by polluting or poisoning
what is cross contamination
the transference of bacteria from one item or food to another resulting in illness.
what are some examples of kitchen hygiene rules
keep all kitchen surrounds clean.
wash dish cloth in hot soapy water.
do not taste food with the cooking utencial.
what are some personal hygiene rules
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
accidents in food preparation area
burning yourself, cutting your hand, getting a nick when washing up.
hygiene in the preparation area
preparation and service of food hygiene rules
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.
what is cooking
cooking is the process of preparing food for eating with the application of heat.
reason for cooking
to reduce bulk.
to aid digestion.
to develop skills and competence.
to have hot food in cold weather.
to make it easier to eat.
3 main methods of cooking
moist, dry, and frying
moist method
heat applied through the medium of a liquid.
eg pouching, boiling, steaming, stewing
dry method
heat applied directly to foods being cooked.
eg baking, broiling, grilling
frying method
heat is applied through the medium of fat.
eg deep fat frying, shallow fat frying.
combination method
combination of both moist and dry heat.
microwave:
heat generated by electro-magnetic waves
conduction
the transfer of heat through a solid medium
convection
the transfer of heat through liquid or a solid.
radiation
heat is removed directly from source through the object being cooked.
turn off the stove early
pans tend to retain heat even after the stove is turned off especially when there are lids on.
don’t peek when baking
The oven temperature drops every time the oven door opens.
use a pressure cooker
can be used to boil, braise or stem food faster.
pre-prep before cooking
have all your ingredients ready to go prior to cooking. ensure everything is chopped, seasoned etc.
what is nutrients
these are chemical substances found in food with enable the body to function well.
what is nutrition
the study of nutrients and their relationship to living thing.
what are carbohydrates
are a group of compounds that sources include the sugar, starch and fibers found in food.
what is food
any liquid or solid which when taking in the body provides it with energy and nutrients for it to function well.
what is diet
This is the food an individual consumes daily.
MARCO Nutrients
they are nutrients required by the body in large portions.
MIRCO Nutrients
they are required by the body in small amounts.
PHOTOSYNTHESIS
the process by which green plants convert carbon dioxide and water into glucose by using sunlight energy adsorbed by chlorophyll.
element of carbohydrates
CARBON, HYDROGEN,OXYGEN
what are the 2 types of fiber
soluble, insoluble
soluble
able to dissolved
insoluble
have been identified
energy conservation tips
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.
personal energy conservation tip
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.
function of protein
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
elements of protein
nitrogen, oxygen, hydrogen, carbon
protein sources
animals: eggs, milk, meat, cheese
plant: peas, beans, nuts
disorder associated with insufficient intake of protein
kwashiokor, marasmus
difference between essential amino acid and non essential amino acid
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.
the functions carbohydrates
provides the body with energy
to support muscular work
help with brain activity, breathing and other important activities
what is digestion
The process of breaking down food into substances the body can use for energy, tissue growth, and repair.
carbohydrate digestion
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.
