Food Tech Yearly 2023 Flashcards
The Function Of Protein
repair cells, build body tissues
5 Sources of protein
pork, fish, eggs, Lentils, tofu
Carbohydrates Function
to provide energy
5 sources of carbohydrates
bread, beans, milk, potatoes, pasta
The function of lipids
help in the making of hormones, the storing of energy, absorbing vitamins, to cushion organs
The function of vitamins
fight infections, promote wound healing, regulate hormones
5 Lipids sources
canola oil, peanut oil, sunflower oil, olive oil, heavy cream
5 sources of vitamins
carrots, spinach, nuts, seeds, meat,
The function of minerals
strengthening teeth and bones, muscle and nerve function, water balance
5 sources for minerals
cereals, bread, meat, fish, milk
The function of water
body temperature, cushion joints, filter wastes through urination
what are active non nutrients
Active non-nutrients are substances that are not essential for life but which can enhance the functioning of the body or contribute to the promotion of good health
give some examples of active non-nutrients
probiotics, dietary fibre, antioxidants
what is the function of probiotics
healthy community of microorganisms, aid the digestive system
what are 5 sources of probiotics
yogurt, kefir, kombucha, saeurkraut, kimchi
what is the function of dietary fibre
digestive health, aids in stool softening, an intestinal groom
5 sources for dietary fibre
cereal, potatoes, nuts, seeds, broccoli
the function of antioxidants
protect the cells against free radicals
5 sources of antioxidants
broccoli, spinach, carrot, potatoes, berries
define mis en place
everthing in it place, a french term that refers to puting all equipment in a safe place and in logical order
define garnish
food, typically a leafy green that is smaller than the dish and sits on top of it as a decoration
define cross contamination
when bacteria is transferred from one surface to another eg. salmonella on raw chicken transferred to a cutting board
define kitchen safety
avoiding danger by taking out precautions while cooking or preparing food in a kitchen setting
define personal protective equipmnet (PPE)
equipment worn to prevent accidents in the kitchen eg. aprons, oven mits, hair net
define personal hygiene
practices to stay germ free in the kitchen to protect yourself and others from disease eg. washing your hands, not cooking when sick, wearing a hair net, showering daily
define malnutrition
not receiving the right amount of nutrition to a severe extent
define overnutrition
receiving to much of a nutrient to a severe extent
define cardiovascular disease
a group of disorders of the heart and blood vessels
what do children need
more protein, carbohydrates, healthy fats, calcium
what do adolescents need more of
fruit, calcium, protein,
what do adults need more of
vitamin d, calcium, vitamin b 12
what nutrients do the elderly need more of
protein, omega-3 fatty acids, dietary fibre, vitamin b6, vitamin b12
Definition and example of functional food
Food containing health giving additives e.g nuts because they contain healthy fats and vitamin E.
Why was meat salted instead of left fresh?
Because salt helps preserve meat, and can stop it from spoiling.
What are some native foods?
Lemon myrtle, kangaroo.
How does food spoilage occur?
If it is between 5-60°C.
What influences our food habits?
5 safety tips
1) Walk, don’t run.
2) Wear oven mitts when holding hot items
3) Wipe up any spills immediately.
4) Be aware of your surroundings.
5) Use all equipment in a safe matter.
5 hygiene tips
1) Wash hands before cooking.
2) Wash fruit and vegetables.
3) Use correct coloured chopping boards.
4) Check use by dates.
5) Store foods correctly.
