food commodities Flashcards
1
Q
nutrients found in fruit and veg
A
carbohydrates vitamin A vitamin C B group vitamins vitamin E Vitamin K calcium iron dietary fibre
2
Q
why do we need vitamin A
A
maintainence of normal vision
3
Q
why do we need folate
A
formation of healthy blood cells
4
Q
why do we need fibre
A
maintain a healthy gut
5
Q
why do we need potassium
A
maintain healthy bones and teeth
6
Q
why do we need calcium
A
for strong and healthy bones and teeth
7
Q
types of soft fruit and veg
A
raspberry, blackberry, strawberry, blueberry
8
Q
types of fleshy fruit and veg
A
apple, pineapple, pear and papaya
9
Q
types of citrus fruits
A
oranges, limes, lemons
10
Q
types of vine fruits
A
grapes, melons, cantaloupes
11
Q
types of stone fruits
A
plums, apricots and peaches
12
Q
how are fruit and veg classified
A
according to where they come from on the plant, for example the stem or roots or leaves
13
Q
when should fruit and veg be consumed after purchase
A
within a few days of purchases as they will be freshest
14
Q
where should fruit and veg be stored
A
In a cool and dark place but leaves should be kept in a salad drawer in fridge
15
Q
what nutrients are found in milk
A
HBV protein calcium fat carbs B vitamins Vitamin A and D phosphorus sodium potassium iron vitamin C
16
Q
what are the different types of milk
A
pasteurised milk homogenised milk sterilised milk UHT milk dried milk condensed milk vegetable milk full fat milk semi- skimmed milk skimmed milk
17
Q
what are the nutrients in cheese
A
HBV protein calcium fat Vitamin A and D phosphorus zinc
18
Q
what are the categories of cheese
A
fresh - mozzarella, cottage cheese, ricotta
soft - brie, feta
semi-hard - edam, St Paulin
blue - gorgonzola, stilton, danish blue
processed - cheese strings, spreadable cheese
19
Q
how to store cheese
A
wrapped or covered to prevent drying and cross-contamination . Stored in a refridgerator
20
Q
different types of meat
A
veal lamb ham bacon horsemeat venison rabbit goat
21
Q
nutritional value of meat and poultry
A
protein fat iron magnesium vitamin A and D zinc
22
Q
what do consumers look for when buying meat
A
low in fat
useable in different ways
simple to store
easy and quick to cook
23
Q
what is the flavour of meat determined by
A
breed and diet of the animal
24
Q
why is meat cooked
A
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
25
cooking methods
poaching, stewing, braising, spit roasting,, pot roasting, grilling, baking, barbeque, chargrill, roasting, steaming, boiling
26
different types of egg farming
barn
battery or laying cage
organic
free range
27
different egg sizes
very large ( 73g and over)
large ( 63g up to 73g)
medium ( 53g up to 63g)
small ( under 53g)
28
how to cook eggs
```
baking
frying
boiling
poaching
scrambling
```
29
different things eggs could be used for
```
binding
aerating
enriching
emulsifying
colouring
```
30
nutrients in eggs
protein
| vitamin A and B
31
what does the British Lion symbol mean
it means that eggs have been tested for and vaccinated against salmonella
32
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
33
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
34
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
35
categories of fish
oily fish
white fish
shellfish
36
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
37
how to cook fish
grilling, shallow frying, deep frying, steaming, poaching, baking
38
vitamins and minerals in fish
high in protein
high in calcium
high in vitamin A and D
essential fatty acids
39
functions of fats and oils
```
shortening ability to mixture
prevents lumps of flours in sauce
adds colours and shine
needed to aerate mixtures
extends shelf life
adds distinct flavours
```
40
what are fats used in
```
spreading
creaming
shortening
frying
emulsion
```
41
what is sugar made from
sugar beets or sugar canes
42
what are the types of sugar
white - granulated, caster, icing sugar
brown - soft brown, demerera
lump sugar
coffee sugar crystals
43
types of fats
butter, ghee, lard, suet
44
how is total fat content labelled
high - more than 20g per 100g
| low - 3g or less per 100g
45
how is saturated fat content labelled
high - more than 5g per 100g
| low - 1.5g or less per 100g
46
types of oil
olive oil, sunflower oil, avocado oil, corn oil, chilli oil, sesame oil, vegetable oil
47
nutritional value of fats and oils
essential fatty acids
| carrier of vitamin A,D,E,K
48
where are saturated fats found
animal fats, butter cream and whole milk
49
where is unsaturated fats found
mainly in vegetable oils. They also contain less cholestrol
50
different types of seeds
sesame seeds, flax seeds pumkin seeds, sunflower seeds, poppy seeds, chia seeds
51
what are seeds used for
texture, flavour and nutritional value
52
what can seeds be used in
breads, cakes, breakfast cereals and salads
53
nutritional value of seeds
protein, iron, zinc, magnesium, B group vitamins, calcium
54
nutritional value of soya
HBV protein
iron
calcium
some B vitamins
55
products made from soya
```
vegetable in salads
soy sauce
soya milk
soya flour
tofu
```
56
nutritional value of tofu
HBV protein
calcium
low in fat
iron
57
what are pulses
all types of beans, peas and lentils
58
types of pulses
baked beans, chickpeas, garden peas, runner beans, kidney beans, broad beans, cannellini beans
59
nutritional value of pulses
protein
fibre
iron
B vitamins
60
how pulses can be included in meals
soups and stews - thicken and add extra protein
salads - cooked and served cool with dressing
veg meals - main source of protein
61
how to store cooked pulses
cool quickly then put in fridge
don't leave at room temp for more than 1hr
eat within 2 days
62
different types of nuts
almond, pistachio, brazil, hazelnut, cashew, walnut, pecan, macadamia
63
ways to cook nuts
blanched, chopped, slivered, ground, roasted flavoured
64
nutritional value of nuts
```
fats
fibre
protein
magnesium and vitamin E
essential fatty acids
```
65
symptoms of nut allergies
hives, eczema, vomiting. Some can be serious causing anaphlaxis
66
symptoms of anaphylaxis
difficulty breathing
throat swelling
drop in blood pressure
67
different types of cereals
wheat
barley
oats
rice
68
nutrients in wholegrain cereals
```
fibre
carbs
protein
B vitamins
vitamin E
fat
iron
```
69
different uses for cereals
make pasta
make noodles
make bread
use as animal feed
70
storage of cereals and cereal products
```
keep away from moist places
keep in cool and dry place
store in airtight containers
check best before date before use
seperate old and new cereals
```
71
ingredients for wholemeal loaf
```
wholemeal flour
salt
yeast
liquid
sugar and fat (little)
```
72
nutrients in wholemeal bread
```
carbs
protein
B group vitamins
calcium
iron
dietary fibre
```
73
types of bread
```
rye bread
sourdough
naan bread
pita bread
white bread and brown bread
seeded bread
baguete
bagel
pretzel
```
74
storage of supermarket breads
```
bread box or in paper bag with top closed
plastic
cool, dry environment
freezing
do not store in refridgerator
```
75
different types of potatoes
king edward
sweet potato
maris piper
desiree
76
nutrients in potatoes
vitamin C
carbs in form of starch
some calcium
small amount of B group vitamins
77
different ways of cooking potatoes
roasting
baking
frying
boiling
78
storage of potatoes
cool, dark, dry and airy place
not in plastic bags
paper bags
79
why potatoes should not be stored in light
cause them to be green stuff which could be toxic and so needs to be removed
80
why potatoes should not be stored in fridge
change in taste when cooked and discolouration
81
why potatoes should not be stored in plastic bags
makes them sweat and rot
82
types of rices
short grain - arborio
| long grain - basmati, carolina
83
different ways to cook rice
boiling
baking
stir frying once cooked
84
storage of uncooked rice
cool, dry area
| once opened store in airtight container
85
storage of cooked rice
rinse in cold water immeditaely after cooking, chill and refridgarate
86
nutrients in oats
```
carbs
protein
fat
calcium
iron
B group vitamins
```
87
different uses of oats
ground into fine flour for muffins or biscuits
make oatmeal
make cereals such as muesli
make flapjacks
88
storage of oats
store in cool, dry place
| once opened store in airtight container
89
different types of pasta
```
squid ink
red pasta
lasagne
spaghetti
rigatoni
pesto pasta
```
90
nutrient in pasta
carbs
protein
iron
thiamin
91
storage of pasta
fresh and homemade can be frozen
cooked pasta in fridge in airtight container
fresh pasta in fridge
fried, uncooked pasta can be stored in original packaging
once opened, store in airtight container, in cool, dry place
92
different types of flour
strong flour
weak flour
white flour
wholemeal flour
93
nutrients in flour
protein
calcium
iron
thiamin
94
extraction rate of white flour
70-75%, and bran, germ and fat and some minerals are removed
95
extraction rate of wholemeal flour
100%, no removal, whole grain is used
96
storage of flour
original sealed packaging in a cool, dry cupboard
airtight container
never mix old with new
