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TLE 1st sem > Preparing vegetables and fruits > Flashcards

Preparing vegetables and fruits Flashcards

1
Q

according to FDA food and drug Administrations, symptoms of foodborne illness

A

vomiting, diarrhea, abdominal pain
flu-like symptom, like fever, headache, body ache

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2
Q

consumption of fruits and vegetables is essential for

A

maintaining a balanced and healthy diet

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3
Q

proper cleaning, peeling, and cutting of fruits helps in?

A

Removing dirt, pesticides, contaminant making safe for consumption

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4
Q

preparing fruits properly ensures

A

maximum nutritional benefits while enhancing flavors and texture

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5
Q

harmful bacteria

A

salmonella
e coli
listeria

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6
Q

What are the methods and technique for preparing fruits and vegetables

A

Washing and Cleaning
Peeling and cutting
Cutting and Slicing
De-seeding
Blanching
Steaming
Roasting/grilling
Blending and juicing

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7
Q

defined as actions undertaken to ensure food is safe for consumption or has the required flavor during the assembling process

A

food preparation

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8
Q

formally refers to process of acquiring raw ingredients and making them ready for consumption

A

Food preparation formally

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9
Q

also entails any portioning, packaging, assembling, processing that alters the form of food

A

Food preparation

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10
Q

food preparation is crucial activity because it ensures the following?

A

-SEPARATION OF INEDIBLE PARTS of the fruits FROM EDIBLE PARTS - enhanced through peeling, shelling, husking

THE FOOD IS DIGESTABLE - through grinding, soaking, pounding (ease chewing process)

DETOXIFICATION- some food are made safe for consumption, removing toxins ex.cassavanroots (Prussic acid)

by; cooking & soaking

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11
Q

What are the stages in the method of preparing food

A
  1. Cleaning
  2. Cooking (moist-heat, Dry-heat)
  3. Separating
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12
Q

steps in cleaning food

A

*Pre-cleaning - wash with water, rinse food

  • wash food with warm water and proceed to cook

important in prevention of fbd ex. campylobacter & Giardia disorder

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13
Q

a procedure that involves the production of edible and safe food through the preparation and combining of diff ingredients in the presence of heat

A

cooking

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14
Q

food cooking method relies on the availability of liquid to cook. applied in making dishes without oil and tenderizing various tough fibers

A

Moist-heat cooking

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15
Q

methods pf moist-heat cooking

A

Poaching
Simmering
Boiling
Steaming

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16
Q

involves submerging food within hot liquids that range between 140 and 180 degrees.

A

poaching

17
Q

method that uses higher temperature above 180 to generate bubbles

A

Simmering

18
Q

entails submerging the food in heated water to initiate large bubbles. bubbles maintain the motion of food while cooking

A

boiling

19
Q

used for cooking vegetable, through production of steady steam

A

steaming

20
Q

method of cooking does not require liquid

A

Dry-heat Cooking

21
Q

methods of dry-heat cooking

A

Broiling
Grilling
Roasting
Baking

22
Q

suitable for cooking cuts of meats ex. pork chop

A

Broiling

23
Q

applies radiant heat in cooking food, fish poultry

A

Grilling

24
Q

conducted within an oven since method utilize indirect heat

A

roasting

25
Q

done under lo temperature to prepare pizza and baked foods such as bread

A

baking

26
Q

store raw food & cooked food in?

A

airtight containers to avoid cross contamination

27
Q

what are the food preparation process

A

Measuring and weighing ingredients
Cutting
Mixing and Marinating

28
Q

Importance of food preparation

A

Prevention of food poisoning
Prevention of food allergies
Promotion of food quality

29
Q

process of calculating and determining the specific amount of an ingredients required by using a standard measurement device,

A

measuring and weighing ingredients

30
Q

chop ingredients into smaller pieces

A

cutting

31
Q

mixing and soaking

A

mixing and marinating

TLE 1st sem (9 decks)

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