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Test Flashcards

1
Q

What can you do to improve a teenagers diet

A 
More fruit veg
More milk diary 
More iron 
More oily fish 
Less surgery food 
Less salt
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2
Q

What is the nutrition of pasta

A

Low in fat high carbs low sugar good source of fibre low salt high in protein

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3
Q

How long can dried pasta be kept for

A

Up to 1 year in cub bored

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4
Q

How long can cooked pasta be kept for

A

If refrigerated in an air tight container 3 to 5 days

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5
Q

What is pasta made from

A

Durum wheat or semdina mixed with water or egg

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6
Q

What is red pasta coloured with

A

Tomato

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7
Q

What is green pasta coloured with

A

Basil

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8
Q

What is black pasta coloured with

A

Squid ink

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9
Q

What does emulsion mean

A

Lecithin in egg yolk holds oil and water together and stops separation

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10
Q

What is an example of emulsion

A

Mayo

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11
Q

What is glazing

A

When protein forms a shiny golden brown colour when brushed on pastry or bread and heated

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12
Q

What is garnish

A

Hard boiled slices or quarters give colour and shape

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13
Q

What is an example of glazing

A

Sausage rolls

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14
Q

What is an example of garnish

A

Nicoise

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15
Q

What is foaming

A

Egg white protein stretches when whisked trapping air bubbles

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16
Q

What is an example of foaming

A

Meringue

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17
Q

What is aeration

A

Egg proteins trap air bubbles when creamed with fat and sugar

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18
Q

What is an example of aeration

A

Swiss rolls

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19
Q

What is coagulation

A

Proteins become solid when heated holding ingredients together

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20
Q

What is an example of coagulation

A

Omelet

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21
Q

What is thickening sauces

A

Proteins thicken liquids and other ingredients when heated

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22
Q

What is an example of thickening sauces

A

Custard

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23
Q

What are the main 3 ingredients to batter

A

Flour, eggs, liquid

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24
Q

What do the eggs do to the batter mixture

A

They coagulate when cooked setting the mixture

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25
Q

What does the flour do in the batter mixture

A

The flour gelatinises and thickens the mixture

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26
Q

What happens to the liquid in the batter

A

It evaporates

27
Q

Why does a pancake go brown when cooked

A

Due to dextrinisation of the flour

28
Q

Why does a yourkshire pudding rise

A

Due to the liquid turning to steam

29
Q

What are 6 ways batter can be adapted

A 
Add chocolate chips 
Swap mild for beer 
Add blueberries 
Add herbs 
Add cheese 
Hot chocolate mixture
30
Q

What are 5 types of egg

A 
Cloud eggs 
Coddled eggs 
Eggs in purgatory 
Devilled eggs 
Eggs royale
31
Q

What do the uk most commonly eat eggs from

A

Chickens ducks quail

32
Q

What has happened to the price of egg over the years

A

Fluctuated depending on the egg

33
Q

What are 3 white fish

A

Cod, haddock, plaice

34
Q

What are 3 oily fish

A

Salmon trout herring

35
Q

What are 3 shell fish.

A

Lobster prawn crab

36
Q

How is fish classified

A

According to where the fat is stored

37
Q

How much fat does oily fish have to have

A

It has to have more than 5% in the flesh

38
Q

How much fat does white fish have to have

A

Less than 5% in ther flesh

39
Q

What is fish high in

A

Protein

40
Q

If the fish is eaton hole like whitebait what does it provide a good source of

A

Calcium and phosphorus

41
Q

What does oily fish also contain

A

Omega n-3 fatty acids which help to keep your heart healthy

42
Q

What is oily dish a good source of

A

Vitamins A, D

43
Q

What are shellfish a good source of

A

Zinc needed for wound healing

44
Q

How many portions of fish should you have a week

A

2

45
Q

How many portions a week should be oily

A

1

46
Q

What is the max recommended intake of oily fish for a woman who is trying to have a badly

A

2 x 140g

47
Q

What is the max recommendation of oily fish for women boys and men

A

4 x 140

48
Q

What should fish should only be Eaton once a week

A

Shark swordfish marlin

49
Q

What are fish muscles composed of

A

Short segments of fibres

50
Q

How can fish be preserved

A

Smocked, dried, canned, frozen

51
Q

How can you cook fish

A

Fried grilled baked steamed poached

52
Q

What temp does the flesh coagulate

A

50

53
Q

What is the flesh commonly protected with

A

Foil bread crumbs or batter

54
Q

What voto and and minerals does milk provide

A

Víctimas A B calcium and phosphorus

55
Q

What % of milk is protein

A

5%

56
Q

What % of milk is water

A

87%

57
Q

What % of milk is carbohydrates

A

5%

58
Q

What % of milk is fat

A

4%

59
Q

What % of milk is Vito and and minerals

A

1%

60
Q

What is the fat content of skimmed milk

A

O.1%

61
Q

What is the fat content of 1% milk

A

1%

62
Q

What is the fat content of semi skimmed milk

A

2%

63
Q

What is the fat content of whole milk

A

3.6%

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