food commodities Flashcards
nutrients found in fruit and veg
carbohydrates vitamin A vitamin C B group vitamins vitamin E Vitamin K calcium iron dietary fibre
why do we need vitamin A
maintainence of normal vision
why do we need folate
formation of healthy blood cells
why do we need fibre
maintain a healthy gut
why do we need potassium
maintain healthy bones and teeth
why do we need calcium
for strong and healthy bones and teeth
types of soft fruit and veg
raspberry, blackberry, strawberry, blueberry
types of fleshy fruit and veg
apple, pineapple, pear and papaya
types of citrus fruits
oranges, limes, lemons
types of vine fruits
grapes, melons, cantaloupes
types of stone fruits
plums, apricots and peaches
how are fruit and veg classified
according to where they come from on the plant, for example the stem or roots or leaves
when should fruit and veg be consumed after purchase
within a few days of purchases as they will be freshest
where should fruit and veg be stored
In a cool and dark place but leaves should be kept in a salad drawer in fridge
what nutrients are found in milk
HBV protein calcium fat carbs B vitamins Vitamin A and D phosphorus sodium potassium iron vitamin C
what are the different types of milk
pasteurised milk homogenised milk sterilised milk UHT milk dried milk condensed milk vegetable milk full fat milk semi- skimmed milk skimmed milk
what are the nutrients in cheese
HBV protein calcium fat Vitamin A and D phosphorus zinc
what are the categories of cheese
fresh - mozzarella, cottage cheese, ricotta
soft - brie, feta
semi-hard - edam, St Paulin
blue - gorgonzola, stilton, danish blue
processed - cheese strings, spreadable cheese
how to store cheese
wrapped or covered to prevent drying and cross-contamination . Stored in a refridgerator
different types of meat
veal lamb ham bacon horsemeat venison rabbit goat
nutritional value of meat and poultry
protein fat iron magnesium vitamin A and D zinc
what do consumers look for when buying meat
low in fat
useable in different ways
simple to store
easy and quick to cook
what is the flavour of meat determined by
breed and diet of the animal
why is meat cooked
kill bacteria and make food safe to eat make meat tender and easy to eat improve flavour and texture improve colour and appearance keep meat for longer
cooking methods
poaching, stewing, braising, spit roasting,, pot roasting, grilling, baking, barbeque, chargrill, roasting, steaming, boiling
different types of egg farming
barn
battery or laying cage
organic
free range
different egg sizes
very large ( 73g and over)
large ( 63g up to 73g)
medium ( 53g up to 63g)
small ( under 53g)
how to cook eggs
baking frying boiling poaching scrambling
different things eggs could be used for
binding aerating enriching emulsifying colouring
nutrients in eggs
protein
vitamin A and B
what does the British Lion symbol mean
it means that eggs have been tested for and vaccinated against salmonella
how eggs should be stored
pointed end down in fridge, kept away from strong smells, kept in main body of fridge t consistent temp below 20 degrees
where can you buy meat and poultry from
reputable butchers and supermarkets
check if package is not damaged or open
check use by date
check smell
how to store meat
temp of 0-5 degrees
raw and cooked should be stored separately
raw meat should be stored at bottom of fridge
poultry away from meat
categories of fish
oily fish
white fish
shellfish
how to buy fish
shellfish have tightly closed shell before cooking
eyes clear and shiny and full, not cloudy
gill should be red
fish should be bright and shiny
smell is pleasant
firm to touch
how to cook fish
grilling, shallow frying, deep frying, steaming, poaching, baking
vitamins and minerals in fish
high in protein
high in calcium
high in vitamin A and D
essential fatty acids
