food tech Flashcards
3 function of food
-growth and development
-provide energy
-repair and maintain body cells
the 6 nutrients
-proteins
-water
-carbohydrates
-vitamins
-fats
-minerals
difference between utensils and small equipment
utensils- practical tool that’s used for a purpose, smaller , hand held
small equipment-larger in size, designed for a purpose but can be used for many
3 things to remember about personal hygiene and safety
-apron
-wash hands
-hair tied back
3 things to remember about knife use
-blade downwards
-pass handle
-keep fingers out of way
3 things to remember about stove top
- turn handles in
-monitor
-turn off after use
4 sources of food contamination
-food to food
-surface to food
-environment to food
-person to food
what is fibre
maintain healthy digestive system/ prevent problems such as constipation, diverticulitis
danger zones and what happens at each temperature
5-50 bacteria growth
below 5 - bacteria growth slows, can grow once back in danger zone
above 60- some bacteria killed
the rules for leaving food at room temperature
can be left out for 2 hours
difference between complete and incomplete proteins
-complete - contains all essential amino acids (milk, yoghurt, cheese, meat, eggs)
incomplete- lacking one or more amino acid/s (chickpeas, cereal products, lentils)
what are the components of health
physical, social, emotional, intellectual and spiritual
what does it mean to have good health
“a state of complete physical, mental and social well-being and not merely the absence of disease and infirmity”
function of protein
muscles, growth, tissue repair (meat, fish, eggs, nuts)
function of carbohydrates
energy, heat , fibre-digestion(pasta, cereals, bread, rice, oats, sugars)
