Home Ec Flashcards by Holly Avent

What’s the 4 main parts of a cereal grain

Beard,germ,outer husk,endosperm

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6 most common cereals

Rice,rhy,corn,wheat,oats,barley

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What are staple food

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

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Raising agents

Air
Bread soda
Baking powder
Yeast

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How do you introduce air

By sieving,rubbing,creaming,whisking

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What is bread soda

It is a chemical raising agent

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What’s in the food pyramid

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

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How many times should you have sweets

Every second day

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How many times can you have oily food

Sparingly

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How many times can you have protein

Twice a day

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How many times can I have dairy foods a day

3 to 5 times a day

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How many times can I have carbs a day

5 times a day

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How many times can I have fruit and veg a day

5 to 7 times a day

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6 nutritions

Protein
Fat
Carbohydrates
Mineral
Vits
Water

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Classification of fats

Saturated 😭
Unsaturated 😀

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Types of saturated fats

Meat eggs cheese yoghurt cream butter lard

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Types of unsaturated fat

Oily fish nuts beans rice liver avocado coconut

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Breakdown of carbs

Carbon
Hydrogen
Oxygen

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Classification of carbs

Sugar
Starch
Fibre

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Function of carbs

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

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Calcium function

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

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Sources of calcium

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

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Calcium deficiency

Too the decay,rickets

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Source of iron

Meat,eggs,offal,yolk

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Function of iron

Creates haenoglobin to help oxygen travel around the body

Water soluble vitamins

B and C

Fat soluble vitamins

A,D,E,K

What is hypervitaminosis

If you have too much fat soluble vitamins

What are antioxidants

Help fight free radicals which cause certain types of cancer

Vit A source

Meat,eggs,chicken,yoghurt,fish

Function of vit A

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

Vit A deficiency

Night blindness

Vit D sources

Chicken eggs oils sun cheese

Function of Vit D

Absorbs calcium for strong bones and teeth

Vit D deficiency

Rickets

Vit E source

Seeds avocado eggs corn

Vit E function

Healthy skin nails and hair,helps heal wounds

Vit E deficiency

Anaemia in new born baby’s

Vit K sources

Green veg ,cheese ,yoghurt,milk

Function of Vit K

Normal blood clotting

Vit K deficiency

Blood will not clot normal

Vit B sources

Nuts, seeds ,milk, eggs, fish

Vit B function

Growth,maintains healthy nervous systems

Vit B deficiency

Beriberi disease of the skin and tongue

Sources of Vit C

All fruit and veg

Function of Vit C

Healthy skin,antioxidants, absorbed iron

Vit C deficiency

Scurvy

The composition of protein

HBV and LBV

Staying healthy

Social, Physical Spiritual Mental Emotional

The nutrient value of milk (protein)

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

The nutrient value milk (carbs)

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

The nutrient value of milk (fat)

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

Nutrient value of milk (vitamin)

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

Nutrient value of milk (minerals)

Milk is an excellent source of calcium and phosphorus

Nutrient value of milk(water)

Milk is very high in water it will hydrate you

Pasteurisation

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

Homogenisation

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

Types of milk

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

Nutrient value of cheese Protein

Cheese is a good sources of HBV protein

Nutrient value of cheese Carbs

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

Nutrient value of cheese. Fat

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

Nutrient value of cheese. Vitamins

Cheese is an excellent source of Vit B A and D

Nutrient value of cheese. Minerals

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

Nutrient value of cheese. Water

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

Classification of cheeses

Soft cheese Semi soft cheese Hard cheese Processed cheese

Types of soft cheese

Mozzarella, Brie cottage cheese

Types of semi soft cheese

Blue cheese ,feta cheese , gouda ,Edam

Type of hard cheese

Swiss cheese , cheddar cheese, Parmesan cheese

Process cheese

Baby bell, cheese strings

Classification of soup

Thick soup Thin soup

Types of thick soup

Purée soup

Types of thin soup

Broth

Chariteristics of a good soup

Free of grease Well seasoned Has good colour and texture

A garnish to decorate a food

Fresh herbs Cream Grated cheese

Types of family s

Nuclear family Extended Family Lone parent Blended family

What is a nuclear family

2 parents and children living in the same household

What is and extended family

Children and other relatives living together or close by

What is a lone parent

1 parent and children

What is a blended family

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

Types of fish

Frozen Canned Smocked

Types of frozen fish

Cod. Prawns. Prepare meals

Types of canned fish

Tuna. Salmon. Sardines. Crab

Types of smocked fish

Salmon. Haddock. Coley. Trout.

Suitable methods for cooking fish

Frying Baking Steaming Poaching Grilled Stewing Reheating

Effects of heat on fish

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

Types of pastery

Shortcrust Puff Flakey Choux Filo

Types of shortcrust pastery

Apple tart, sausage rolls

Types of puff pastery

Apple turnovers , vol au vents

Types of flakey pastries

Cream slices ,

Types of Chou pastery

Eclair

Types of filo pastery

Apple strudel, spring rolls

Structure of the egg

Shell Membrane Air space White Chalaza Yolk

Effects of heat on an egg

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

Types of eggs

Organic