QUESTIONS Flashcards
define Recommended Dietary Allowance
provide info on the daily intake of nutrients
tht can meet needs of a particular age grp n gender
define Food Composition Table
contains info abt energy values and nutrient quantities of various food
reasons for evaluating food
describe the quality of food
determine how different the food products are
measure how well liked a food is
vegetarian might lack in what nutrients
protein
calcium
iron
vitamin D and B12
what is My Healthy Plate
eat in the right amounts for each meal
plan food proportions
pick up good healthy eating habits
what nutrients are found in meat
water
HBV protein
fat (saturated)
B group vitamins
zinc
iron
phosphorus
tender meat vs tough meat
tough meat has more muscles, less fat
cos exercise regularly
what are the 3 effect of meat
acid
tenderisers
mechanical method
what effect does acid have on meat
it breaks down muscle fibres
contribute flavour
what effect does tenderisers have on meat
are made of enzyme that breaks down connective tissue
an example of acid
vinegar
lemon juice
an example of tenderisers
papain from papaya
what effect does mechanical methods have on meat
breaks down connective tissue and muscle fibres
an example of mechanical methods
cutting
pounding
what happens if you tenderise too much or marinate for too long
meat mushy
nutrients found in milk
water
HBV protein
saturated fat
arbs - lactose
vitamin A, B2, B12
calcium
phosphorus
magnesium
potassium
sodium
types of milk
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)
uses of milk
add flavour to beverages
uses to bind dry ingredients together
effects of preparation of milk
proteins in milk + acidic ingredient/ ^ in salt = milk curdle
types of cream and the examples of uses
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
uses of butter and the examples
can spread on toast
make baked products (cakes/ cookies)
pan-fry food (pancake)
uses of yoghurt
can be eaten on its own as sugar/ fruits added to have variety of flavours
used in baking
eat with desserts
uses of cheese in food prep and the examples
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)
explain enzymatic browning
when a flesh of cut frut/vege
is exposed to oxygen
for a long period of time
= discolouraion - unappealing
ways to reduce enzymatic browning
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
what are the 3 parts of cereal grain
bran
germ
endosperm
nutrients found in bran
minerals - iron and phosphorus
B group viamins
essential fatty acids
dietary fibre
nutrients found in germ
minerals - everything except sodium + zinc
B group vitamins
Vitamin E
essential fatty acid
LBV protein
nutrients found in endosperm
complex carbs (starch)
LBV protein
what are the process in cereal grain
refining
enriched
wholegrain
explain refining in cereal grain
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
explain enriching in cereal grain
specified amounts of dietary fire, vitamins and minerals are added into refined food
explain wholegrain in cereal grain
bran an germ is left intact even after processing
few nutrients lost
shorter shelf life = ^chance of turning rancid
age of schoolchildren
5-12
age of teenagers
13-18
age of adults
18-69
age of elderly
50 years and above
what are the 2 type of sauces
roux sauce
blended sauce
what are the 3 methods of cake making
rubbing-in
creaming
whisking
what is the 1 method of pastry making that we learn
shortcrust pastry
give a few examples of the uses of sauce in cooking
fried fish can be served with sweet and sour sauce to impart flavour
add cream cheese sauce to complement crispy baked food
give few reasons for adding sauce to a dish
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
2 reasons why fish is dipped in batter before frying
create crispy texture on exterior and enhance flavour
prevent moisture loss when frying
retain nutrients that may be lost during prolonged frying
explain the principles of microwave cooking
cause water molecules to vibrated ore vigorously
3 factors to consider when conducting a sensory evaluation to ensure fairness
place water to rinse mouth after each testing
no communication allowed among testers
testers should be in good healthy conditions
few attributes that can be used to conduct a quantative evaluation
texture using numbers
tenderness (no. of chews)
viscosity
height
volume
symptoms of deficiency of water
thirst
dry mouth and lips
nausea
one symptom of osteoporosis
bones can crack easily
2 cause of lump sauce
not stirring sufficiently
add to little liquid
explain why brown rice is recommended in our diet compare to white rice
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
define the term smoke point of a fat
refers to the temperature at which it begins to decompose and discolour
producing toxic smoke = has unpleasant smell
what happens when cheese is overcooked
protein will be tough
2 health benefits of reducing the consumption sugar
reduce the risk of diabetes
reduce the risk of coronary heart disease
how to know if it’s a rubbing-in method
flour and butter
how to know if it’s a creaming method
fat (butter) and sugar
how to know if its a whisking method
egg and sugar
why must the temp of cooked food has to cool down
as while it is war, it will increase the temperature of the chiller and encourage bacterial growth
