Yr 11 mocks Flashcards
What type of foods can go on a blue cutting board?
Raw fish
What type of foods can go on a white cutting board?
bakery and dairy products
What type of foods can go on a red cutting board?
Raw meat
What type of foods can go on a yellow cutting board?
cooked meat
What type of foods can go on a brown cutting board?
Root vegetables
What type of foods can go on a green cutting board?
salad, fruit and fresh vegetables
What does HACCP stand for?
Hazard Analysis Critical Control Point
What does shortening mean?
a fat, solid at room temperature, which can be used to give foods a crumbly and crisp texture such as pastry
What is starch?
a carbohydrate commonly found in nature and one of the primary sources of food energy for human beings.
Oily fish is a good source of…
long-chain omega-3 fatty acids
Name 2 functions of a soluble fibre?
Helps control blood sugar levels
Helps control blood cholesterol levels
Name 2 Nutriental requirements for a 9 year old?
Carbohydrates are needed growth
Calcium for strong bones and teeth
What the the functions of nutrients?
They are the main source of energy for the body. They help in building and repairing body tissues
What are the benefits of seasonal foods?
fresher, tastier and more nutritious
What is the eat well guide?
It shows us how much of what we eat overall should come from each food group to achieve a healthy, balanced diet
How can labelled foods help people achieve a healthy diet?
It provides information on the energy, saturated fats, sugar and salt content of individual food products.
What is wheat intolerance?
you may not fully digest wheat
How can you make a balanced diet for a 14 year old?
Increased caloric, protein, iron, calcium, zinc, and folate
What could happen to someone if they lose to much Vitamin C and iron?
abdominal cramps, diarrhea and nausea, as well as increase the risk of developing oxalate kidney stones in men
What are the 5 senses?
Taste
Appearance
Smell
Texture
Hearing
What is a preference test?
People rate foods from favourite to least favourite (opinion)
What is a Grading Test?
People judge food on different sensory characteristics
What is a Discriminatory tests?
People try and spot the difference between foods
What are the 8 tips for eating healthy
Base meals on start by foods
Eat lots of fruit and vegetables
Eat more fish
Cut down on saturated fat and sugar
Try to eat less salt
Get active
Don’t get thirsty
Don’t skip breakfast
What are the 4Cs
Cooking
Chilling
Cleaning
Cross contamination
Name 3 Macro Groups?
Carbohydrates
Protein
Fats
Name 3 micro groups?
Water
Vitamin B
Vitamin C
What is lactose intolerance?
Lactose intolerance is when your body can’t break down or digest lactose. Lactose is a sugar found in milk and milk products.
What is fibre?
includes the parts of plant foods your body can’t digest or absorb
What is iron?
a mineral that is naturally present in many foods, added to some food products, and available as a dietary supplement
What does it mean if someone is vegan?
a strict vegetarian who consumes no food (such as meat, eggs, or dairy products) that comes from animals.
What are food choices and how does can it help someone?
reduce your risk of heart disease by maintaining blood pressure and cholesterol levels
What is locally grown food and how does it effect the environment?
locally sourced food doesn’t have to travel thousands of miles by plane, train and automobile
How do you know of foods are high risk?
if they support the growth of harmful bacteria and will not undergo any further cooking or treatment in order to destroy it
Name 6 condition for bacterial growth?
Food, acidity, time, temperature, oxygen, and moisture
What is food poisoning?
an illness caused by eating contaminated food
What is cross-contamination?
the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
Why do you need to be careful when reheating food?
Each time your food is made less hot, stored and reheated, the probability of harmful bacteria increases.
What do you need to do when you are storing your food?
Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature danger zone and food poisoning.
Store raw foods below cooked foods.
Store food in suitable, covered containers.
Avoid refreezing thawed foods.
What are the 5 main food groups?
Fruit and veg
Carbohydrates
Proteins
Dairy
Oil and spreads
What are the 4 main cooking temperatures?
165F poultry, Stuffing that includes meat.
155F Ground meat, seafood
145F whole seafood.
135F ready to eat hot held foods, fruits and veg.
