foods exam Flashcards
Yield
The amount of a crop or product harvested from a specific area of land. It is often expressed as a ratio or percentage.
Food security:
The state where all people at all times have physical, social, and economic access to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life.
food availability
All people should have foods available consistently when they need it
Adequacy:
Adequacy: Ensures that the food supply contains a sufficient quantity of all nutrients needed for a healthy and active life.
Acceptability
All people should be able to obtain food that meets their diverse needs including: cultural preferences, religious requirements, and or dietary needs.
Food Desert:
An area, typically an urban neighborhood, where it is difficult to buy affordable or good-quality fresh food. This can contribute to poor dietary choices and health issues.
Agricultural Sustainability:
Food must be produced, harvested, processed, distributed and consumed in a way that maintains and enhances the quality of land, air, and water for future generation, and in which people are able to earn a living wage in a safe and healthy working environment.
Macronutrients
Nutrients that are required by the body in relatively large amounts. The three main macronutrients are carbohydrates, proteins, and fats.
Chemical Digestion:
The process of breaking down food into smaller, absorbable components through the action of enzymes and other chemicals in the digestive system.
Mechanical/Physical Digestion:
The physical breakdown of food into smaller pieces through actions like chewing and the muscular contractions of the stomach.
Fat-soluble Vs Water-soluble vitamins:
Fat-soluble vitamins (A, D, E, K): These are vitamins that dissolve in fats and are stored in the body for longer periods.
Water-soluble vitamins (B-complex, C): These are vitamins that dissolve in water and are not stored in the body for long; they need to be replenished regularly.
Food Insecurity:
The state of being without reliable access to a sufficient quantity of affordable, nutritious food.
Colander Vs Strainer:
Colander: A bowl-shaped kitchen utensil with perforations or holes for draining liquids from solid food.
Strainer: A device with a mesh or perforated surface used for separating solid particles from liquids.
Dry vs Liquid Measuring Cups:
Dry Measuring Cups: Typically used for measuring dry ingredients like flour and sugar.
Liquid Measuring Cups: Designed to accurately measure liquid ingredients like water or milk and usually have a spout for easy pouring.
Chef’s knife vs Paring Knife:
Chef’s Knife: A versatile kitchen knife with a broad and tapered blade, suitable for various kitchen tasks like chopping, slicing, and dicing.
Paring Knife: A small knife with a narrow, pointed blade, ideal for precision tasks such as peeling, trimming, and intricate cutting.
Kitchen Safety
Explain best practices for kitchen/food safety & why we do it
Ex: Clothes, hair, jewelry, hands, counters, cutting boards, knives, etc.
Clothes:
Best Practice: Wear clean and appropriate clothes in the kitchen.
Why: It helps to prevent any loose fabric from catching fire, and it keeps your clothes clean and safe from spills or splatters.
Hair:
Best Practice: Tie back long hair or wear a hat or hairnet.
Why: This prevents hair from falling into the food and keeps it out of your face, so you can see what you’re doing.
Jewelry:
Best Practice: Remove jewelry, especially rings and bracelets.
Why: Jewelry can harbor bacteria, and it might get caught in equipment or snag on something, causing injuries.
Hands:
Best Practice: Wash your hands before and after handling food.
Why: Washing hands helps to remove dirt, bacteria, and other harmful things that can make us sick.
Counters:
Best Practice: Keep kitchen surfaces clean and sanitized.
Why: Clean surfaces prevent the spread of bacteria and ensure that the food we prepare is safe to eat.
Cutting Boards:
Best Practice: Use separate cutting boards for raw meat, poultry, and vegetables.
Why: This prevents cross-contamination, where bacteria from raw meat can transfer to other foods.
Knives:
Best Practice: Keep knives sharp and handle them carefully.
Why: Sharp knives are safer because they are less likely to slip. Also, when we handle them carefully, we avoid accidents.
Fire Safety:
Best Practice: Know the location of fire extinguishers and how to use them. Never leave cooking unattended.
Why: In case of a fire, having a fire extinguisher and staying with your cooking can help prevent accidents from getting worse.
Food Storage:
Best Practice: Store food at the right temperatures (refrigerate perishables promptly).
Why: Proper food storage helps prevent the growth of harmful bacteria that can cause foodborne illnesses.
Cross-Contamination:
Best Practice: Avoid using the same utensils or cutting boards for raw and cooked foods without proper cleaning.
Why: Cross-contamination can transfer harmful bacteria from one food to another, leading to foodborne illnesses.
Chop:
Knife: Chef’s Knife
Description: Large, forceful cuts used for chopping vegetables, herbs, or meat.
Slice:
Knife: Chef’s Knife, Slicing Knife
Description: Cutting through food in a smooth, controlled motion, often used for meats, vegetables, or fruits.
Dice:
Knife: Chef’s Knife
Description: Cutting food into small, evenly-sized cubes.
Mince:
Knife: Paring Knife, Chef’s Knife
Description: Finely chopping food into very small pieces.Knife:
