347474
Descrição
Criado por maebhy wavy
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Criado por maebhy wavy
quase 13 anos atrás
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| Questão | Responda |
| the six classes of food nutrients | 1. carbohydrates, 2. protein, 3. fats, 4. vitamins, 5. minerals, 6. water |
| making the food look good is important because | colorful and attractive food is interesting and appetizing |
| what should you eat most of | vegetables and carbohydrates |
| what should you eat moderatly | fruits, dairy and protein |
| what should you eat least of | fats and sweets |
| a recipe gives | instructions on how to prepare food |
| the four parts of a recipe are | 1. the name of the recipe 2. the list of ingredients 3. the method 4 variation |
| what are three simple hygiene rules | never touch food without first washing your hands. never cough, sneeze or smoke over the food. note the use by date |
| what are the advantages of cooking food | it eliminates harmful bacteria and makes it more desirable to eat |
| some ways of cooking foods are | boiling, baking, poaching, steaming, stewing, grilling, frying |
| what are 2 types if frying | deep frying ans shallow frying |
| dry frying....... | uses non stick cooking sprays and no oils |
| the main reasons why food is preserved is to | eliminate harmful toxins and bacteria, to make it keep longer and to provide a wider range of products |
| some ways food is preserved is | freezing, smoking, canning and pickling |
| each dish should have a | variety of color and texture |
| a garnish is | an edible thing on the dish to make it look better |
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