what are cereals Flashcards
what are cereals
Cereals are cultivated grasses, which mean they are grown on farms. We grow them for their seeds - cereal grains.
breakfast cereal
Breakfast cereals
When you read the word ‘cereals’, you probably think of breakfast cereals.
Breakfast cereals are cereal grains that have been flaked, shredded or puffed.
For example, Rice Krispies are grains of rice that have been toasted.
Types of cereal grain
Cereals grown in the UK
fruits
hard fruits- apple
soft fruits /berries -rasberry
stone fruit -peaches
citrus fruits - lemon
many fruits grown in the uk can be from a particular region in the uk
fruit are allo imported as it is not possible to grow in the uk
many types are season al only grown in certain times of year
different size cast and flavours
can be bought dried fresh ,canned ,bottled and frozen
heath guild recomend that 5-7 portions of fruit and vegetebaled per day
nutritional content fruit
nutritional content cooking fruit can reduce their nutrition value
particularly vitamin c
key vitamins a,c and e can be obtained by eating mangoes oranges and avocardoes
carbohydrates and the minerals potassium and magnesium are found in bananas
fruits provide dietary fibre
storage info
hard fruit in the fridge or keept at room temperature
soft fruit be stored in the fridge
ston fruits must be stored fridge or fruit bowl ,which will assist ripening
citrus fruits can be stored in a cool dry place or fridge
vegetable
grown upon of bellow the ground depending on which type
fruit and seed -corn
broccoli corn flour-flower
leaves -spinache
stem -celary asparagus
shoots peat shoot bamboo shoots
tubers -potatoes sweet potatoes
bulbs leek onions
very versatile eaten raw juiced and they use various cooking methods
vegetables that are frozen and canned still counted towards 5-7 a day
nutritional content -veg
eating a range will proved with carbohydrates ,protein ,vitamin a,c and e ,dietary fibre and calcium and iron
veg high water content
fresh raw ,green vegetables can have a higher vitamin c value than cooking them
storage veg
chilled storage for short term best for many green type vegetables -loose nutrias less quickly
root and bulb vegetables can be stored in dry and well ventilated areas
milk
comes from a variety animles ;in Britain we drink mainly cows milk
fresh milk has a layer of cream on top
homogenised milk faced through a tiny hole in a machines .this breaksup the fat and depress it so it doesn’t reform a layer
lactose intolerant peoplecan substitute it for something e;s such as almond milk
milk is heat treated to make it suitable for consumption
types of milk
pasturerised -extended shelf life -heating milk up to 75 for 25 seconds and rapidly cooling to 5 destroying most pathogenic Bactria
ultra heated treated milk -heated to the temperature of at least 135 for one secondd -kill harmful bacteria it may contain put in stressed container
sterilised treated with high temp nearly al bacteria poured in bottle and sealed air tightly 50 go on convayerbelt into a room yto be heated to 130 -110 for 10-30 minutes both bilk 6 month shelf life however reduced nutrition value vitamin c and b destroyed through l0ong heating
evaporate milk -50% water evaporated put in sealed cans then heated for high temp for 10 mins process gives e caramel slightly caramel taste and colour 12 month shelf life opened fridge 5
condensed milk heated to 110-115 1-2 min sweetens with sugar evaporated at a temperature of 55-60 cooled rapidly to 30 and canned three times more concentrated
dried ev aporating water in milk
cheese
cheers is the solid form the are many regional and international dishes
nutritional value cheese
contain proteins in high biological value
high fat content good source of calcium phosphorus and sodium
continue vit a b-group vit vit d
vary depending on cheese type
storage cheese
stored fried between 5-0
soft cheese have short shelf life so should be consumed quickly hard pressed can be stored fore longer rated to prevent being dried out
yogurt
milk that has friendly bacteria cultures added to it
different milk can be used to make the yogurt flavouring can also be added
diferent type of yogurt can be greek set and live yogurt
nutritional value yogurt and milk
contain hbv proteins the amount of fat deppending o the milk
both contain carbohydrate and lactose
both milked yogurt if fortified with vitamin d in the uk and can contain a small amount of vitamin c vitamin e can be found in whole milk yogert
proved vitamin a and b
storage mlk and yogurt
fresh milk must be stored im=n the refrigerator it not be consumed past the use by date
long life milk uht can be stored ain a cool dry place until opened then must be stored like regular milk
yogurt must be sore in the fridge and used within the use by date
meat
meat is classified as the muscles tissue of dead animal s and birds
there are main meat sourced
animles ;pork ,beef, lamb
poultry chicken turkey duck goose
game ;rabbit
offal ;liver tongue
structure of meat
meat is a muscle cell ,which consist of fibres held together by connective tissue
lonfibe -old animles -tougher the meat
muscles that work a lot such and tights and shoulder are tough meats eg back and the rump
small fibre are associated with tender meat
meat cuts cooking
cut of meat from muscles areas that do work will need to be cooked for a long time using slow wet cooking methods stewing
meats fro m tougher cut can be grounded and minced to break connective issue
cut wthat are or tender a cooked with quick dry heating method grilling and stir frying
marinating and tenderising
marinade added to meat before cooking add acid and flavouring contents breaks down protein
meat is tenderised by using a marinade mincing or using ir using a take hammer
the effect pf cooking meat
the browning of meat is caused by an reaction with natural sugars and proteins to produce a dark colour the is called the Maillard reaction or non-enzymic browning
as meat cooks the protiens coagulate ( denature -unravel and coagulate ) due to the heat .collagen breaks down into gelatine making the meat tender
65 to cill the bacteria
moisture lost so become firm and shrinking
CHECHING FOR READINESS
use neat probe determine idc stake is rare or poke test
following meat should not be eaten if undercooked ;chicken (80),pork(75) offal game burgers ,sausages and kababs
nutritional content meats
contain protein ,including collagen ,elastin and myoglobin make meat read colour
fat (saturated) -proved warm and protection for the animal internal organs
minerals eg iron ,calcium and phosphorus -needed to form red blood cells ,bones teeth and fro energy for metabolism
vitamin b6 and b12 -needed to release energy from foods
colesterol
storage information
rwa meat should keep separate from cooked to avoid cross contamination
should be store covers at the bottom of the fridge so meat juices do not cross contaminate
cooked meat should be kept chilled and covered and treated as a high risk food
chilled should be store 0-5
frozen –18 and -22
fish
three main clasifications of fish
white fish -flesh that is whirt in colour and contains less fat .white fish can be round and flat cod haddock
flat fish -plice sole and halibut
oily fish -flesh that is coloured and contains more fat than white but Is healthy fats with fish oils .examples including salmon
TWO MAIN CLASSIFACTIONS FOR SHELL FISH
crustaceans -crab,lobster and prawn ,crayfish ,shrimp and squid (which has a hard back bone that must be removed during prep)
molluscs -oysters,musslces ,scallops, winkles and cockles
buying quality fish
eyes are bright scales are in place gills are bright red ;it has a slightly salty ,fresh smell of the see ;thin layer of slime flesh is firm
preserving fish
CANNING-cans are heated to 121 to kill bacteria heating creates vacuum inside the can .any blown or dented cans can cause food poisoning as the vacuum is broken and clostridium botulin food poisoning can occur
freezing frozen within 90 mins of capture to a minimum temperature of -18 .thstop pathogenic bacteria from reproducing and them becoming dormant
smoking -to 76 degrees or above removes moisture from the fish and gives a distinct flavour ,e.g smoked salmon
salting removes moistue bacteria can’t survive without water
to cook
cooks quickly due to the short muscle and the connective tissue is thin collagen change into gelatine and coagulate at 75
usefully endorsed to protect it in heating method
cooked gently with steam and poaching
nutritional content fish
protein growth and repair
minerals -iron sink and iodine -for red blood cell metabolic rate and. to regulatee blood sugars
vitamins a and d -for vision ,body linings ,the immune system ,bone health and to help the minerals absorption
contains omega 3 fatty acid for the brain development ,healthy bones and joint -absorb fat soluble vitamins
storage of fish
best eaten on the day if fresh can spoil quickly and be unsafe
shelfish prepared and purchased between 2 days of buying it
tired in te fridge ice is often used in boats and supermarket to keep it fresh
fronzen on day it has been caught stored for several months
eggs
regarded most versatile and useful food .they can be used to make meals suitable for breakfast lunch and diner
many working characteristics and functional properties that are needed to make the product
quick ;eggs coagulate to set the quiche
brad products -enrich the dough -provideing extra nutrients and a deeper dough colour
pastry -beaten eggs can be glaze pastry ti give shiny colour
burger -used to bind together ingredients
eat eggs from hens but geese and quails
egg structure and size
shell is the outer casing can be whit or brown in colour
three section 10 % shell egg white 60% and the yolk 30%
bought I many sizes
enriches cage /colony cage fram egge (battery chickens )
hens housed in cages to promote egg laying the cage includes a limited scratch area perch and nest box
barn egges
hens are in a barn and are given freedom to move around .perchers and nests boxes are provided some provide with foraging materials
free range eggs
the hens can live in buildings on farms with the option to walk around outside .they can also scotch and peck the ground for food and lay eegs in nests
sizes
very large 73g and over
large-between 63 and 73 g
medium -53-63
small-53 or under
nutritional content eggs
protein in whites and in the yolks
the egg yolk provides iron and some fat ,as well as vitamin d,a,e
egg white has some b vitamins
water in both white and yolk
storage eggs
not be stored next to strong smelling foods -absorb flavour
eggs should be stored in th fridge placed with pointed bit downwards
eggs are the best used when they are fresh best before date should be noted
poultry
all bird products
resembles other meats in structure ;it has muscle fibres and connected tissue .the muscles fibres in poultry are usually shorter than the otherher red meats making it more tender
brest always more tender than the leg
chicken most favoured poultry in the uk
ducks are richer in taste as the flesh is mor fattier around the out side than chickens
nutritional value of poultry
contains protiens HBV
saturated fats content will vary depending on the type of poultry ,which bit we eat and how we cook it ,but is less than other meats
provides b group vitamins and phosphorus and magnesium
storage poultry
raw poultry should be stored covered at the bottom of th fridge so juices do not drip onto food
raw poultry should be kept away from cooks meat -cross contamination
poultry must be used within the use by date
if frozen nut be defrosted though roughly before being cooked
soya ,tofu ,bean nut and legumes
soya nad tofu
grow in ponds -green in colour
and ,derided or in fresh pods
(edemame beans)
soy been transformed into many different foods
soya milk
miso -fermneted soya been paste used in asian cuisine
tempeh-cooked soya beens that are gently fermented -solid textured block cake
soya flour
tofu -curdled soya milk that is drained and pressed
bean curd quite spongy and springy
tofu is bland in flavour must be cooked with something
nutritional value soya and tofu
provide a rich sauce of protein 9bv0 good alternative to meet
soya product can provide b vitamins and mineral (calcium and magnesium )good sauce of dietary fibre
tofu ecsellent source of iron and calcium
storage info soya and tofu
storage info fresh and temped should be stored in the fridge
canned soya goods and dried products should be kept in cool dry place
chilled tofu must be kept in the fridge
beans
used in dishes like curry and chilli nutritional snack require rinsing before use
nutritional value of bens
good source of protein and a good source of dietary provide b group vitamins and iron n and calcium
storage bean
stored in a cool dry place if canned
fresh stored in the fridge
dryad once hydrated put in airtight container and refrigerated
nuts and seeds
can be eaten o its own ore be cooked with other stuff elergice -life threatening
some nuts are described as edible kernels 9almond0 some refers as seeds 9pine nuts) and fruits in a dried shell (cashews)
used in packing and in salads to create texture a seed is one of th most important things of a plant
sunflower seed used to make oil
nutritional content
protein and dietary fibre
its provide use with b group vitamins calcium and ironn
seed proved vitamin b e ,iron and zinc
high in fats good source odf essential fatty acids (flax seeds )
storage information
must be stored in a airtight container to avoid contact with moisture and strong smells .nuts can become rancid due to their fat content
once opened seep should be stored in an are tight container
butter
iss a dairy product .it is made by churning or stiring cream or milk until butterfat sticks together and separates from the butter milk
solid block when stored or chilled -heated melts
butter rich in flavour and has a high saturated fat value
aerate -when making cakes butter creamed with sugar to add air and help the cake rise
spread or brush on food to provide moistness and a buttery flavour on top of filo pastry to stop it drying out
oils
used in preparation and cooking food
marinade foods
fry foods
baste foods during the cooking process
make dressing to combine iw=with other foods
vegetable oil are naturally found in seeds and nuts
any different type of vegetableiols available such as olive oil ,rapeseesd oil and corn oil
margarine
margarine is made from vegetables oils or a combination of oils and some water
it is considered to be cheaper alternative to butter
margarine can be a block form -recommednded pastry making ,or a tub form recommended for cake making low fat high water content
nutritional value fats
butter provide vitamins aq and d salted varieties will provide sodium
lols and margarins contain unsaturated fats
margarine has vitamin and d added by law
storage content
store in the fridge or frozen to extend shelf life
cover when stored to stop it going rancid
oils stored away from direct sunlight in a cool dark place
suger and syrup
come from either sugar beet ,which is a root crop pr sugar cane large bamboo toe of grass
there are many different tuype of sugars available
granulated white sugar-
caster sugar
icing
brown sugar
molasses which is a dark syrupp
Demerara cours raw sugar
many iuses
provide colour
provide aeration to cake mixture
act as a preservation in jam s-high sugar content prevent growth of microrganism
golden syrup most popular yes in song pudding marinades
black treacle used in seasonal goods
nutrition value of sugars
sugars and syrups are pure carbohydrate ;the provide energy .they do not provide any other nutrient
storage of sugar
sugars ans syrup placed in a cool dry place
kept away from mixture and odours
