Flashcards
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Flashcards do conjunto (41)
- 1What Five food groups make up the eatwell plate?1. Starchy Foods(Bread,Rice)
2. Fruit and Vegetables
3. Milk and dairy foods
4. Meat, Fish, eggs, beans and other non-dairy sources of protein
5. Foods and drinks high in fat and/or sugar - 2Name the three main nutrients in food?1. Carbohydrates
2. Protein
3. Fat - 3What do we need Carbohydrates for?Carbohydrates are a source of energy
- 4What Do we need Protein For?Protein is needed for growth and repair, and is also a source of energy
- 5What do we need fat for?Fat is a good source of energy and a source of essential fatty acids the body can't make itself.
- 6What are the two groups of vitamins?1. Water Soluble
2. Fat Soluble - 7Name the four fat soluble vitamins?1. A
2. D
3. E
4. K - 8What does Vitamin A do?Vitamin A maintains healthy eyes, skin and hair
- 9What does Vitamin D do?Vitamin D helps form strong bones and teeth
- 10Name the 2 water soluble vitamins?1. C
2. B-Complex - 11Name three uses of Minerals?1. Building strong bones and teeth
2. Controlling body fluids
3. turning food into energy - 12What are the 5 main uses of eggs in cooking?1. Binding
2. Coating
3. Glazing
4. Thickening
5. Trapping Air - 13What is a hen's egg made up of?1. 13% Protein
2. 75% Water
3. 12% Fat - 14Name three safe methods of storing eggs?1. Store at a constant temperature below 20C.
2. Store away from strong-smelling food- eggs are very porous.
3. Store away from raw meats- cross contamination may occur. - 15Name 3 food ingredients that Vegetarians avoid?1. Gelatine
2. Suet/Lard
3. E120 cochineal - a red coloring made from crushed beetles - 16Name 3 types of additives?1. Preservatives
2. Anti-Oxidants
3. Emulsifiers - 17What must be on a food label?1. List Of Ingredients
2. Safe Storage instructions
3. Best-Before and use by dates
4. Nutritional Information
5. Name and address of retailer - 18Name three things flour is used to make?1. Bread and cakes
2. Biscuits and sauces
3. Pasta and Noodles - 19Name two raising agents and what they are used for?1. Yeast- Used for pizzas and bread
2. Baking Powder- Used for cakes and biscuits. - 20Name the four main natural sugars?1. Glucose
2. Maltose
3. Lactose
4. Fructose - 21What are the main four things that sugar does in cooking?1. It makes food sweet
2. It makes jam and jellies by helping to preserve the fruit
3. It provides bulk in products such as ice cream, cakes and biscuits
4. It provides smoothness and flavour in products such as ice cream - 22What is meat a great source of?Protein
- 23According to statistics, how much of all meat that we eat, is chicken?40%
- 24Name three safety measure that should be taken when storing and using chicken?1. Raw and cooked chicken must be stored separately
2. Never leave chicken at room temperature for more than 2 hours.
3. Fresh or frozen chicken should be put away in the fridge or freezer immediately on getting home
4. Wash hands after preparing chicken - 25Name the three main types of fish?1. White Fish
2. Oil-Rich Fish
3. Shellfish - 26What is cheese usually made from?Cow's Milk
- 27What nutrition does cheese contain?1. Protein
2. Vitamin A
3. Vitamin B12
4. Calcium - 28Describe the process in which cheese is made?Firstly cows are milked. Then the milk is collected by tankers. The Milk is then pasteurised in large steel drums. Curd and whey form and are then separated. Whey is drained and the cheese pressed in moulds.
- 29Why do we preserve food?We preserve food to help it keep for longer and to stop it from spoiling. The different ways of preserving food stop the growth of bacteria, yeasts and moulds which make food go off?
- 30Why does drying food help to stop the growth of bacteria?It removes the water in food, so micro-organisms cannot grow
- 31What is Vacuum Packing?Removing the air from the food packaging.
- 32What is meant by the danger zone?The danger zone is the temperature in which bacteria will rapidly start to multiply.
- 33What temperatures are considered the danger zone?The Danger zone is between 5C and 63C.
- 34When you want to keep a dish to be reheated, should it be cooled quickly or slowlyQuickly- Restaurants use blast chillers which can cool food from 70C to 3C in 90 minutes.
- 35What temperature must you keep reheated food at?63C
- 36What temperature should the fridge be kept at?3-5C- This is considered a safe temperature
- 37What temperature should the freezer be kept at?-18C or below
- 38Describe the keyword "Calorie"A unit of energy
- 39Describe the keyword "Ambient temperature"Room temeperature
- 40Describe the keyword "free range"Allowing hens to run and roam around freely.
- 41Describe the keyword "Hazard"Anything that can cause harm or danger
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- FlashCards sobre Sem título, criado por Ben Roberts6014 em 04-04-2014.
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- Ben Roberts6014
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