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Food make a meal exam revision - year 10
Fichas del conjunto (30)
- 1Measuring ingredients List what a set of measuring cups/spoon comes in and the metric amount.Measuring cups : 1/4, 1/3, 1/2, 1
Measuring spoon: 1/4 tsp , 1/2 tsp , 1 tsp , 1 T ( 1T = 4 tsp)(1/2T = 2 tsp)
1 Cup = 250 ml
1 T = 20 ml
1sp = 5ml - 2What are the causes of food spoilage?Food spoilage: A reduction in food quality, seen by deterioration in the physical, chemical and/or sensory properties (deterioration = spoilage but not poisonous)
Causes :
Enzymes - Speeds up a reaction . This causes fruit to ripen and eventually over ripen. or when a cut of fruit browns. Called : Enzymatic browning
Yeast - causes bubbles and a yeasty odour in foods such as fruit juice and vinegar due to the process of fermentation.
Mould - form of fungi that appear as a dark couloured fuzzy mass on the surface of food. - 3What are the causes of food poisoningFood poisoning : An illness caused by consuming food contaminated by bacteria, chemical or biological contamination.
1. Bacterial - occurs through poor food handling and involves the growth of pathogenic bacteria. e.g salmonella
2. Biological - naturally occurring chemicals in food that are poisonous to humans e.g green potatoes
3. Chemical - Food contacts chemicals, unwashed food - 4What are the conditions needed for bacterial growthMoisture
5-60 degrees
Time to grow
High risk food item (Dairy)
Low acidic environment
Oxygen - 5explain all the food storage rules.Fridge : 0-5 degrees (Perishable foods)
-Foods that spoil easily (Dairy,meat,veg)
Freezer: -18 degrees (raw foods)
-Frozen food
Pantry: 10-20 degrees (Non perishable food)
- Dry or tinned food - 6Explain nutrientsNutrients - The chemical compounds found in food that are used by the body to function and grow (Energy , Growth and repair, Prevents diseases)
6 basic nutrients:
-Carbohydrates
-Fats
-Protein
-Vitamins
-Minerals
-Water - 7Explain carbohydrateIs the bodys main supply of energy
-Pasta
-Noodles
-Rice
-Bread - 8Explain fibreBenefits of fibre:
-Prevents and relives bowel problems
Food source: Broccoli - 9Explain Protein-Proteins main role is for growth and repair of tissues
One food source: Lean chicken meat - 10Explain fatsFats provide a concentrated source of energy. ( Keeps body warm, source of vitamins, Protects organs)
Unsaturated fats (Avacado, nuts, fish) :
-Mono or polyunsaturated
-Helps decrease cholesterol
Saturated fat -bad (Fatty meat , dairy) :
-Increases cholesterol
-Contributes to heart disease
Trans fat (Cakes,Pastries,Biscuits):
-Most harmful to our health
-Increase bad cholesterol and decrease good cholesterol - 11Explain mineralsCalcium:
-Growth of bones and teeth
- Hardening of bones and teeth
Iron:
-Formation of red blood cells
-Carry oxygen around the body
Zinc:
-Immune system function
-Healing of wounds - 12Explain vitaminsVitamin A (Carrot) :
-Maintains eyesight
-Growth of tissues
Vitamin D ( dairy) :
-Aid in strong bones and teeth - 13Explain dinner and the healthy alternatives you can use.Convenience food - foods that are fully prepared/ partially prepared (Cerials,Dairy,Bottled
Home meal replacements (HMRs) - Fully prepared meals that can be purchased (Chilled, frozen,heated)
Healthy alternatives :
-Fresh ingredients
-Minimise fats,sugars,salts
Cream - Yoghurt,avacado
Chips (hot) - vege sticks
Fried chicken - roasted, grilled
Butter - oil,margarine
Full cream milk- low fat
Fatty meat - skinless ,lean meat - 14How many serves each day?3-4 tsp healthy fats (Olive oil)
Limit amount of sat and avoid trans - 15Factors that influence our food choices? (Healthy eating pyraimid)Foundation layer (plant based): Veges and legumes, fruits, grains
Middle layer : dairy, meat
Top layer : Healthy fats (small amount) for heart health
- 16Label info ( What needs to be on a product regarding information)1. Nutrition info panel - Shows nutrition info per serve
2. Percentage labeling - Percentage if key ingredients
3. Name or description of food - Accurate name
4. Food recall info - Name and address of business
5. Info for allergies - any thing that may cause allergies
6. Date - best before date
7. Ingredients list - list in descending order
8. Label must tell truth - Accurate info and measures
9. Food additives - All listed in ingredients
10. Legibility requirements - Writing at least in 3mm and english
11. Directions for use and storage - Info on how to use and store
12. country of origin - stated clearly - 17Label info example
- 18List 3 safety and 3 hygiene consiferationsSaftey:
Use spider grip
Use oven mitts
Wash knives last
Hygiene:
Tie hair back
Keep nails short
Wash hands - 19Explain cross contamination and give two examplesTransfering bacter from uncooked food to cooked food. e.g raw chicken next to cooked chicken , use the same cutting board for meats/veg
- 20What is the safest way to defrost foods and why do we use blue bandaidsUse the defrost setting on the microwave or put it in the fridge overnight
We use blue band aids because if it drops into any foods we'll be able to see it - 21What is gluten and how is it developedMixture of proteins found in wheat, when water is added, the two proteins grab and connect forming sheets of gluten
- 22What is a vegetarian and veganVegetarian is someone who doesn't eat meat or fish for ethical reasons
Vegan is someone who doesn't eat any animal products - 23What is lacto-ovo vegetarian and what should you include in a vegetarian dietLacto-ovo eats dairy and eggs, no meat
Vegetarians should include Nuts,Legumes and wholegrains - 24What is food allergy and food intolerance?Food allergy : When immune system sees certain foods as harmful and reacts to it
Food intolerance: difficulty digesting a certain food - 25Why is it important for food to be labelled clearlyMakes it easier to compare foods and find the one with the best nutritional value and also for allergies are listed to be avoided.
- 26Design brief information. Explain what you need to knowWhat are constraints: what you consider when making your food from the design breif
What are considerations?: The who,what,why
What info do you get from the brief: you get the constrains and the info to write the evaluation questions
How do you develop evaluation questions: from the brief include constraints
Why is a time plan needed : so you dont run out of time and for saftey and hygene
Important to write the time down so you follow it and make sure you're on time with the time constraint - 27Explain aeration in bakingMechanical : sift flour,rubbing in
Chemical: Self raising, baking powder,bicarb
Biological: yeast , warm water , sugar creates fermentation. The yeast releases carbon dioxide and expands in the oven. - 28Make a list of 2 dietary related diseases, explain and how to correct itDiverticulitis: Sacs formed on intestine and you should eat high fiber,avoid nuts and seeds
Ostesoperosis: More calcium loss than gained and not enough calcium to counter the loss. Have more dairy and calcium - 29List some examples from the sensory wheelFlavour : Sweet,Sour,Salty,Spicy
Texture: Soft,Crunchy,hot,cold
Aroma: Spicy,Sweet,Strong
Appearance: Light,Dark,Golden - 30—
Información
- Descripción
- Food saftey/ hygene Lifespan nutrition Nutrition tools What makes up a healthy lunch and dinner
- Creado por
- Austin Lay
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