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Home Ec > Home Ec > Flashcards

Home Ec Flashcards

1
Q

What’s the 4 main parts of a cereal grain

A

Beard,germ,outer husk,endosperm

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2
Q

6 most common cereals

A

Rice,rhy,corn,wheat,oats,barley

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3
Q

What are staple food

A

Food you would find most commonly in a certain country like rice in china or pasta in Italy

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4
Q

Raising agents

A

Air
Bread soda
Baking powder
Yeast

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5
Q

How do you introduce air

A

By sieving,rubbing,creaming,whisking

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6
Q

What is bread soda

A

It is a chemical raising agent

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7
Q

What’s in the food pyramid

A

Sweets
Butter,cream,oil
Meat,fish,eggs
Milk,yoghurt,cheese
Bread,cereal,rice,wraps
Fruit and vegetables

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8
Q

How many times should you have sweets

A

Every second day

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9
Q

How many times can you have oily food

A

Sparingly

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10
Q

How many times can you have protein

A

Twice a day

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11
Q

How many times can I have dairy foods a day

A

3 to 5 times a day

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12
Q

How many times can I have carbs a day

A

5 times a day

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13
Q

How many times can I have fruit and veg a day

A

5 to 7 times a day

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14
Q

6 nutritions

A

Protein
Fat
Carbohydrates
Mineral
Vits
Water

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15
Q

Classification of fats

A

Saturated 😭
Unsaturated 😀

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16
Q

Types of saturated fats

A

Meat eggs cheese yoghurt cream butter lard

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17
Q

Types of unsaturated fat

A

Oily fish nuts beans rice liver avocado coconut

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18
Q

Breakdown of carbs

A

Carbon
Hydrogen
Oxygen

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19
Q

Classification of carbs

A

Sugar
Starch
Fibre

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20
Q

Function of carbs

A

Acts like a sponge to absorb water, helps waste pass through
GDA of

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21
Q

Calcium function

A

Helps to clot blood,works with phosphorus for strong bones and teeth

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22
Q

Sources of calcium

A

Milk,yogurt,cheese,bread,seeds,nuts,pasta

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23
Q

Calcium deficiency

A

Too the decay,rickets

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24
Q

Source of iron

A

Meat,eggs,offal,yolk

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25
Q

Function of iron

A

Creates haenoglobin to help oxygen travel around the body

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26
Q

Water soluble vitamins

A

B and C

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27
Q

Fat soluble vitamins

A

A,D,E,K

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28
Q

What is hypervitaminosis

A

If you have too much fat soluble vitamins

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29
Q

What are antioxidants

A

Help fight free radicals which cause certain types of cancer

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30
Q

Vit A source

A

Meat,eggs,chicken,yoghurt,fish

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31
Q

Function of vit A

A

Good for eyes, creates lining in nose and mouth and throat,helps you grow

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32
Q

Vit A deficiency

A

Night blindness

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33
Q

Vit D sources

A

Chicken eggs oils sun cheese

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34
Q

Function of Vit D

A

Absorbs calcium for strong bones and teeth

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35
Q

Vit D deficiency

A

Rickets

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36
Q

Vit E source

A

Seeds avocado eggs corn

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37
Q

Vit E function

A

Healthy skin nails and hair,helps heal wounds

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38
Q

Vit E deficiency

A

Anaemia in new born baby’s

39
Q

Vit K sources

A

Green veg ,cheese ,yoghurt,milk

40
Q

Function of Vit K

A

Normal blood clotting

41
Q

Vit K deficiency

A

Blood will not clot normal

42
Q

Vit B sources

A

Nuts, seeds ,milk, eggs, fish

43
Q

Vit B function

A

Growth,maintains healthy nervous systems

44
Q

Vit B deficiency

A

Beriberi disease of the skin and tongue

45
Q

Sources of Vit C

A

All fruit and veg

46
Q

Function of Vit C

A

Healthy skin,antioxidants, absorbed iron

47
Q

Vit C deficiency

A

Scurvy

48
Q

The composition of protein

A

HBV and LBV

49
Q

Staying healthy

A

Social,
Physical
Spiritual
Mental
Emotional

50
Q

The nutrient value of milk (protein)

A

Milk is an excellent source of HBV protein for growth and repair

51
Q

The nutrient value milk (carbs)

A

Milk contains a small amount of sugar they gives u heat and energy

52
Q

The nutrient value of milk (fat)

A

Milk contains saturated fat for protecting the organs and to store organs

53
Q

Nutrient value of milk (vitamin)

A

Vitamin d a and b are in milk, Vit d absorbs calcium for strong bones and teeth

54
Q

Nutrient value of milk (minerals)

A

Milk is an excellent source of calcium and phosphorus

55
Q

Nutrient value of milk(water)

A

Milk is very high in water it will hydrate you

56
Q

Pasteurisation

A

Heating milk to 72 degrees for 25 seconds and it is then cooled quickly

57
Q

Homogenisation

A

Forcing milk through a mesh like sieve to spread the cream evenly throughout the milk the prevent lumps

58
Q

Types of milk

A

Skimmed
Butter milk
Whole milk
2% milk
Protein milk
Goat milk
Organic milk

59
Q

Nutrient value of cheese Protein

A

Cheese is a good sources of HBV protein

60
Q

Nutrient value of cheese Carbs

A

Most cheese lacks carbs because lactose is changed to lactic acids when the starter cultures of bacteria is added to milk

61
Q

Nutrient value of cheese. Fat

A

Cheese contains saturated fat ,fat is a soluble source of fat vitamins A B E and K

62
Q

Nutrient value of cheese. Vitamins

A

Cheese is an excellent source of Vit B A and D

63
Q

Nutrient value of cheese. Minerals

A

Cheese is an excellent source of calcium and phosphorus for strong bones and teeth

64
Q

Nutrient value of cheese. Water

A

Water content varies with soft and hard cheese containing less water than soft cheese

65
Q

Classification of cheeses

A

Soft cheese
Semi soft cheese
Hard cheese
Processed cheese

66
Q

Types of soft cheese

A

Mozzarella, Brie cottage cheese

67
Q

Types of semi soft cheese

A

Blue cheese ,feta cheese , gouda ,Edam

68
Q

Type of hard cheese

A

Swiss cheese , cheddar cheese, Parmesan cheese

69
Q

Process cheese

A

Baby bell, cheese strings

70
Q

Classification of soup

A

Thick soup
Thin soup

71
Q

Types of thick soup

A

Purée soup

72
Q

Types of thin soup

A

Broth

73
Q

Chariteristics of a good soup

A

Free of grease
Well seasoned
Has good colour and texture

74
Q

A garnish to decorate a food

A

Fresh herbs
Cream
Grated cheese

75
Q

Types of family s

A

Nuclear family
Extended Family
Lone parent
Blended family

76
Q

What is a nuclear family

A

2 parents and children living in the same household

77
Q

What is and extended family

A

Children and other relatives living together or close by

78
Q

What is a lone parent

A

1 parent and children

79
Q

What is a blended family

A

When parents with children separated and come together to make a new family

80
Q

Types of fish

A

Frozen
Canned
Smocked

81
Q

Types of frozen fish

A

Cod. Prawns. Prepare meals

82
Q

Types of canned fish

A

Tuna. Salmon. Sardines. Crab

83
Q

Types of smocked fish

A

Salmon. Haddock. Coley. Trout.

84
Q

Suitable methods for cooking fish

A

Frying
Baking
Steaming
Poaching
Grilled
Stewing
Reheating

85
Q

Effects of heat on fish

A

*protein coagulates so fish becomes hard on the out side
*connective tissue dissolves causing fibre to break apart

86
Q

Types of pastery

A

Shortcrust
Puff
Flakey
Choux
Filo

87
Q

Types of shortcrust pastery

A

Apple tart, sausage rolls

88
Q

Types of puff pastery

A

Apple turnovers , vol au vents

89
Q

Types of flakey pastries

A

Cream slices ,

90
Q

Types of Chou pastery

A

Eclair

91
Q

Types of filo pastery

A

Apple strudel, spring rolls

92
Q

Structure of the egg

A

Shell
Membrane
Air space
White
Chalaza
Yolk

93
Q

Effects of heat on an egg

A

The white changes from clear to white , protein coagulates , bacteria is destroyed (salmonella)

94
Q

Types of eggs

A

Organic

Home Ec (1 decks)

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