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z-food and nutrition > QUESTIONS > Flashcards

QUESTIONS Flashcards

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Gourmet Food flashcards
1
Q

define Recommended Dietary Allowance

A

provide info on the daily intake of nutrients
tht can meet needs of a particular age grp n gender

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2
Q

define Food Composition Table

A

contains info abt energy values and nutrient quantities of various food

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3
Q

reasons for evaluating food

A

describe the quality of food
determine how different the food products are
measure how well liked a food is

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4
Q

vegetarian might lack in what nutrients

A

protein
calcium
iron
vitamin D and B12

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5
Q

what is My Healthy Plate

A

eat in the right amounts for each meal
plan food proportions
pick up good healthy eating habits

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6
Q

what nutrients are found in meat

A

water
HBV protein
fat (saturated)
B group vitamins
zinc
iron
phosphorus

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7
Q

tender meat vs tough meat

A

tough meat has more muscles, less fat
cos exercise regularly

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8
Q

what are the 3 effect of meat

A

acid
tenderisers
mechanical method

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9
Q

what effect does acid have on meat

A

it breaks down muscle fibres
contribute flavour

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10
Q

what effect does tenderisers have on meat

A

are made of enzyme that breaks down connective tissue

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11
Q

an example of acid

A

vinegar
lemon juice

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12
Q

an example of tenderisers

A

papain from papaya

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13
Q

what effect does mechanical methods have on meat

A

breaks down connective tissue and muscle fibres

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14
Q

an example of mechanical methods

A

cutting
pounding

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15
Q

what happens if you tenderise too much or marinate for too long

A

meat mushy

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16
Q

nutrients found in milk

A

water
HBV protein
saturated fat
arbs - lactose
vitamin A, B2, B12
calcium
phosphorus
magnesium
potassium
sodium

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17
Q

types of milk

A

full cream milk (3.25% of fat)
low cream milk (no more than 1.5% of fat)
skimmed milk (no more than 0.1% of fat)
powdered milk (moisture removed)
evaporated milk (concentrated milk, part of water removed)
condensed milk (concentrated milk, part of water removed + added sugar)

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18
Q

uses of milk

A

add flavour to beverages
uses to bind dry ingredients together

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19
Q

effects of preparation of milk

A

proteins in milk + acidic ingredient/ ^ in salt = milk curdle

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20
Q

types of cream and the examples of uses

A

half-and-half cream (replace milk in beverage)
light cream (thicken sauce)
sour cream (dips ad salad dressing)
light whipping cream (desserts for decorating cakes)
heavy cream (rich dessert) -cheesecakes

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21
Q

uses of butter and the examples

A

can spread on toast
make baked products (cakes/ cookies)
pan-fry food (pancake)

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22
Q

uses of yoghurt

A

can be eaten on its own as sugar/ fruits added to have variety of flavours
used in baking
eat with desserts

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23
Q

uses of cheese in food prep and the examples

A

can be eaten on its own (salad)
mozzarellas - produce stretchy flavour (pizza)
cream cheese - ingrediants in desserts (cheesecake)
cheddar cheese/parmesan - ingrediants in snacks
parmesan - toppings (pizza)

24
Q

explain enzymatic browning

A

when a flesh of cut frut/vege
is exposed to oxygen
for a long period of time
= discolouraion - unappealing

25
Q

ways to reduce enzymatic browning

A

cut fruit vege/ fruit just before use
keep fruit in chiller in a cling wrap (reduces the contact between cut surface and O2)
pack fruit in vacuum packs

26
Q

what are the 3 parts of cereal grain

A

bran
germ
endosperm

27
Q

nutrients found in bran

A

minerals - iron and phosphorus
B group viamins
essential fatty acids
dietary fibre

28
Q

nutrients found in germ

A

minerals - everything except sodium + zinc
B group vitamins
Vitamin E
essential fatty acid
LBV protein

29
Q

nutrients found in endosperm

A

complex carbs (starch)
LBV protein

30
Q

what are the process in cereal grain

A

refining
enriched
wholegrain

31
Q

explain refining in cereal grain

A

bran and germ is removed
= cook easier + improve stability of storage of food
polishing brown rice to white rice/
milling wheat grains to flour
most nutrients are removed from bran an germ
leaving starch from endosperm
fat from germ removed = reduce chance of turning rancid

32
Q

explain enriching in cereal grain

A

specified amounts of dietary fire, vitamins and minerals are added into refined food

33
Q

explain wholegrain in cereal grain

A

bran an germ is left intact even after processing
few nutrients lost
shorter shelf life = ^chance of turning rancid

34
Q

age of schoolchildren

A

5-12

35
Q

age of teenagers

A

13-18

36
Q

age of adults

A

18-69

37
Q

age of elderly

A

50 years and above

38
Q

what are the 2 type of sauces

A

roux sauce
blended sauce

39
Q

what are the 3 methods of cake making

A

rubbing-in
creaming
whisking

40
Q

what is the 1 method of pastry making that we learn

A

shortcrust pastry

41
Q

give a few examples of the uses of sauce in cooking

A

fried fish can be served with sweet and sour sauce to impart flavour
add cream cheese sauce to complement crispy baked food

42
Q

give few reasons for adding sauce to a dish

A

make the appearance of the dish look better by adding colour
add texture to the dish which gives contrast
impart flavour such as sweet to the dish

43
Q

2 reasons why fish is dipped in batter before frying

A

create crispy texture on exterior and enhance flavour
prevent moisture loss when frying
retain nutrients that may be lost during prolonged frying

44
Q

explain the principles of microwave cooking

A

cause water molecules to vibrated ore vigorously

45
Q

3 factors to consider when conducting a sensory evaluation to ensure fairness

A

place water to rinse mouth after each testing
no communication allowed among testers
testers should be in good healthy conditions

46
Q

few attributes that can be used to conduct a quantative evaluation

A

texture using numbers
tenderness (no. of chews)
viscosity
height
volume

47
Q

symptoms of deficiency of water

A

thirst
dry mouth and lips
nausea

48
Q

one symptom of osteoporosis

A

bones can crack easily

49
Q

2 cause of lump sauce

A

not stirring sufficiently
add to little liquid

50
Q

explain why brown rice is recommended in our diet compare to white rice

A

EXPLAIN WHOLEGRAIN IN CEREALS
as wholegrain are cereals that have had their bran and germ left intact even after processing
few nutrients lost but
wholegrain have shorter shelf life ad they have a high chance of turning rancid

51
Q

define the term smoke point of a fat

A

refers to the temperature at which it begins to decompose and discolour
producing toxic smoke = has unpleasant smell

52
Q

what happens when cheese is overcooked

A

protein will be tough

53
Q

2 health benefits of reducing the consumption sugar

A

reduce the risk of diabetes
reduce the risk of coronary heart disease

54
Q

how to know if it’s a rubbing-in method

A

flour and butter

55
Q

how to know if it’s a creaming method

A

fat (butter) and sugar

56
Q

how to know if its a whisking method

A

egg and sugar

57
Q

why must the temp of cooked food has to cool down

A

as while it is war, it will increase the temperature of the chiller and encourage bacterial growth

z-food and nutrition (19 decks)

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