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Home Ec. > Foods > Flashcards

Foods Flashcards

1
Q

What does breakfast help provide?

A

Energy, better concentration.

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2
Q

What do people who don’t have breakfast consume more of.

A

Calories.

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3
Q

For a Healy breakfast, try include ……

A

All food groups, if possible

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4
Q

name 3 examples from each food group you could have for breakfast.(except for essential fats and oils and sugary foods)

A

Cereal and Potato : granola, oats, weetabix
Fruit and Veg: fruit smoothies, fruit, grilled tomato.
Milk group: glass of milk, yoghurt, cheese.
Meat/Protein group: eggs, sausage, cold cooked meat

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5
Q

4 Guidelines for planning breakfast

A
  1. Include foods from all food groups
  2. Consider any special dietary requirements e.g coeliac.
  3. Use low fat spreads
  4. Grilled > fried.
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6
Q

Packed means are commonly used for ?

What must the packed lunch provide?

A

School/out going people.
Enough energy and nutrients to keep an individual going for the day.
Try include all the food groups.

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7
Q

name 3 examples from each food group you could have for packed lunches.(except for essential fats and oils and sugary foods)

A

Cereal and potato: bread, granola, panini
Fruit and Veg: apple, celery , fruit yoghurt
Milk group: yogurt, cheese, hot chocolate
Meat/protein: nuts, humus, cold cooked meats.

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8
Q

4 Guidelines for planning a packed lunch.

A
  1. Consider likes and dislikes
  2. Don’t include too many sugary/ fatty foods.
  3. Meal should be tasty and include from all the food groups.
  4. Wrap different types of food separately. Heavier food on the bottom.
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9
Q

Nutritional value of cereals.

6

A

PROTEIN: (LBV) for growth and repair of body cells. E.g nuts, peas.
FAT: small amount of unsaturated fats. For heat and energy. E.g fish, oil
CARBOHYDRATES: mainly starch and fibre ( unprocessed cereals). For heat and energy and digestion. E.g pasta and veg
VITAMIN B GROUP: for healthy blood, bones and teeth. E.g red meat
IRON, CALCIUM. PHOSPHORUS:for healthy blood, bones, teeth
WATER: content is low.

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10
Q

Average composition of cereals

A 
Protein //7 - 15%
Fat// 2-7%
Carbohydrates// 70-77%
B group// 0.5%
Calcium  + iron// 1%
Water// 12%
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11
Q

Structure of a cereal grain.

A

Bran layer// outer layer. Provides protein, vitamin b. ( usually removed in white flour)
Endosperm// larger inner part. Mainly starch and protein called gluten.
Germ// small part in centre. contains protein, fat and vitamin b. Most nutritious part. (usually removed in white flour)

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12
Q

What part of the cereal grain does the wholegrain, refined cereal have.

A
  • All of cereal grain

* mainly endosperm. E.g white flour

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13
Q

What is a fortified cereal and give an example

A

They have some of the vitamins and minerals that were removed during processing added back into the product OR. They may have added extra nutrients. E.g white flour, breakfast cereals.

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14
Q

Name 3 types of rice

A

Long grain rice: basmati
Short grain: rice pudding
Pre cooked rice: instant rice.

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15
Q

3 Effects of cooking on cereals

A
  1. Starch becomes more digestible
  2. Starch grain swell and burst, e.g popcorn
  3. The grain absorbs liquid, e.g rice absorbs water.
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16
Q

What is found in flour

A

Gluten.

17
Q

What happens to the gluten in the flour

A

When flour is moistened, the gluten becomes elastic and allows the dough to become stretchy, so it rises well.

17
Q

Name 3 types of flour

A
  1. Whole meal:Has whole whet grain.
  2. White: all of bran and germ are removed. Has endosperm only.
  3. Self raising: brown/white with raising agent
18
Q

Name 4 home baking guidelines

A
  1. Before starting to mix anything, prepare tin, arrange oven shelves, preheat to correct temperature.
  2. Make sure all ingredients are fresh.
  3. Weigh and measure ingredients according to recipe.
  4. Follow the recipe carefully
19
Q 
Name 4 common faults in Cake making in 
Cake sinks - 
Heavy texture -
Peaked cracked top - 
Cake very dry -
A

Too much raising agents.
Too much liquid
Oven too heat
Too little liquid

20
Q

Hot to test if a cake is cooked.
Bread and scones-
Cakes-
Sponges -

A
  • sound hollow when tapped underneath
  • metal skewer comes out clean is cooked
  • shrinks in from the sides of tin and springs back when pressed lightly.
21
Q

What is a raising agent

A

A gas that causes the dough to rise and become light

22
Q

How does a raising agent work?

A
  1. When the gas has been put into the mixture it goes to the oven.
  2. The heat if the oven causes the gas bubbles to get bigger.
  3. The bubbles push upwards and make dough rise.
  4. The heat if the oven forms a crust which prevents anymore rising.
23
Q

Name 4 types of raising agents

A

air, baking powder, yeast and bread soda

24
Q

How can air be brought into the mixture (4)

A
  1. Sieving the flour
  2. Rains g your hands high over the bowl while rubbing fat.
  3. Whisking ingredients
  4. Creaming ingredients
25
Q

What are baking powder and bread soda both?

A

Chemical raising agents

26
Q

Baking powder contains a mixture of a _____ & ______. These become active when ______ are added.

_______ + _______ + _______ = co2 (carbon and 2 oxygen)
Baking powder + milk/eggs etc = co2

A

Acid and alkali. Liquid

27
Q

Bread soda is a _____. So it must be mixed with an ______+ _______ to make co2.

A

Alkali. Acid and liquid

28
Q

Examples of acids and liquids are

A

Alkali + (acid + liquid) = co2

Bread soda + (buttermilk) = co2

29
Q

Yeast is a _____ raising agent. And is used in

A

Biological raising agent. Breads

30
Q

Name the 5 methods of making breads/cakes

A
  1. Rubbing in method.
  2. Creaming method.
  3. Whisking method.
  4. All in one method
  5. Melting method.
31
Q

Commercial cake mixes advantages and disadvantages. 2 of each

A

Advantages
• Labour saving
• quick and easy

Disadvantages
• high in sugar, salt and low in fibre
•expensive

32
Q

What is pastry.

A

Pastry is mixture of flour, fat and water. Which is made into a dough, kneaded, hosed and baked.

33
Q

Name 3 types of pastries

A

Shortcrust - pies
Flaky pastry- sausage roll
Wholemeal pastry - pies

34
Q

4 guidelines for making pastry

A
  1. Weigh ingredients accurately.
  2. Avoid over handling
  3. Bake in hot oven so pastry absorbs fats.
  4. Keep ingredients and utensils as cool as possible.

Home Ec. (18 decks)

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