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home ec summer test
| Question | Answer |
|---|---|
| name the 6 nutrients in food ? | Carbohydrates Protein fat vitamins minerals water |
| what are the 2 types of nutrients? | macronutrients and micronutrients |
| explain macronutriens ? | needed in large amounts eg protein, fat , carbohydrate |
| explain micronutrients? | needed in small amounts eg vitamins and minerals |
| what is the compostion of protein? | Carbon, Hydrogen, Oxygen, Nitrogen >CHON AMINO ACIDS |
| classification of protein ? | animal/H.B.V plant/L.B.V |
| scources of protein ? | animal- meat, fish ,eggs plant- pulse vegtables {peas, beans, lentals} cearals, nuts |
| function of protein ? | groth and repair production of hormones ,enzymes and antibodies |
| composition of fat ? | carbon, hydrogen, oxygen |
| classification(types)of fat? | animal/saturated plant/unsaturated |
| scources of fat ? | animal - butter , eggs, meat plant- fish,veg oils, nuts |
| composition of carbohydrates ? | Carbon, Hytrogen, Oxygen , simple sugar units eg glucose |
| clasification of carbohydrates ? | starch, sugar ,fiber |
| sources of carbohydrates ? | starch- potatos pasta bread sugar sweets, cakes, honey ,fruit fiber-whole grain, cereals ,bread, pasta, skins of fryit and veg |
| classification(types) of meat ? | 1 carcass- beef (cow , bacon, ham(pig), lamb , mutton ,(sheep) 2 offal- kidney liver 3 game- pheasant rabbit, deer 4 poultry- chicken , turkey,duck,goose |
| structure of meat ( describe)? | 1meat has long fibers. some are fat some r thin. 2 theses fibers r held together with connective tissue 3 there are fat cells thouroghout the meat. some visable and some invisable |
| causes of toughness in meat ? | 1 age- the older the animal the tougher the meat 2 activity - the more active parts are tougher 3 incorrect method of hanging - should be hung for 14-21 days 4incorect method of cooking - meat that is cooked using slow moist method EG steaming |
| waysto tenderise meat? | meat hammer- break up fiber slow methods of cooking -EG stewing minced, meat marinating , meat |
| nutritive value of meat ? | protein-good scource of H.B.V protein fat- the fat is saturated. some isinvisible. amount varries carbohydrate- none vitamins- good scource of b . no vitamin c minerals- there is iorn but no calcuim water - acording to fat present |
| dieretic value of meat? | growth- protein in it provides growth so important for kids iorn-important for pregnant woman and teen girls high saturated fat- needs to be watched if u have high cholesterol there r many types of meat which add variety to the diet |
| buying meat? | check the use buy date on prepackedged meat by from a clean reliable butcher who follows HACCP |
| storing meat? | meat is a perishable food so should be stored in fridge at 4-5 degrees celcius use within 2-3 days |
| preparing meat? | use the correct colour board for raw meat -red wash hands after handiling raw meat |
| cooking meat? | cook meat thoroughly to kill any bacteria in the meat choose the corect cooking method for the cut of meat |
| cooking meat methods | roasting frying grilling boiling |
| effects of cooking on meat? | protein coagulates and meat shrinks fat melts bactieria destroyed some vitamins are destroyed |
| meat producs? | sausages black and white pudding cooked meats EG salami ready cooked meals |
| meat processing ? | frozen canned vaccum packed smoked |
| classifcation of fish? | white- cod hake oily-salmon trout tuna shell- mussels lobster |
| nutritive value of fish? | protein- good scource of H.BV fat -white fish has no fat and oily fish has unsaturated fat carbohydrate - none vitamins- B,A,D minerals-canned fish has calcium water-white fish has higher water than oily fish |
| dietetic value of fish | fish is a good alternative to meat as it has H.B.V protein fat is unsaturated some fish is expensive EG. shellfish, some fish is cheap EG.mockrel fish can be cooked many difreent ways |
| culinary uses of fish? | main dish EG. fish and chips soup EG. chowder starter EG. sushi or prawn cocktail salad EG. tuna salad sandwiches EG. salmon |
| effects of cooking on fish ? | protein coagulates ( fish changes from translucent to opaque) bacteria are killed avoid overcooking bc fish breaks up |
| fish processing? | frozen canned smoked |
| types of eggs (hens)? | free range eggs- hens that roam freely and eat a varried diet barn eggs - hens roam in a large barn fixed diet cage eggs- hens are kept in cages and are fed a fixed diet organic eggs- hens are fed organic feed |
| nutrative value of eggs | protein- good scource of H.B.V fat- no fat in white . unsaturated fat in yolk carbohydrate-none vitamins- B,A,D minerals- iorn calcium watwer- high in egg white |
| dietetic value of eggs? | cheap scource of protein eggs have saturated fat which can increas high choleterol very versitile |
| culinary uses of eggs ? | On there own- scrambeled,boiled,poched and fried backing EG. sponge batters EG. pancake glazing EG sconed salads EG hard boiled |
| eu labeling of eggs ? | carton - by law certain information must apear on the box including.... size EG. medium class EG. A best before date egg- the quality assurence sceme insist that the best befor date is on the egg |
| effects of heat on eggs? | protein coagulates and egg sets bactirea is killed avoid overcooking eggs as they become rubbery |
| nutrative value of milk? | protein-good scource of H.B.V fat- saturated fat carbohydrate- sugar (lactos) vitamins- B,A,D water - high |
| types of milk? | animal- cow, goat, buffalo plant- oat, coconut, almand,soya |
| milk processeing? | pasturisation- milk is heated to 72 for a short time, cooled quickly and put in cartoons. harmfull bacteria r killed and milk will last longer. vitamins and minerals are destroyed. homogenistation - the cream in the milk is distrubuted through the milk |
| types of cows milk ? | whole milk low fat / skimmed milk-some or all fat removed buttermilk lactose freee milk condensed milk -canned milk is used when making desert |
| cullinary uses of milk ? | drink with cereal backing EG. scones makes food creamer EG. mash ice cream and milkshakes |
| milk products ? | cheese butter yogurt cream |
| classification of cheese | 1. hard- parmesan 2.semi hard- idam stillton 3.soft-mozzarella cream cheese 4. proseced - cheese string, baby bells |
| how is cheese made? | 1pasturising 2culture of bactirea is added 3 milk is heated and remet is added and curds and whey r produced 4 whey is drainned off and the curds are pressed into mold (salt is added) 5 cheeses are left for months to mature 6 packeged and labbeled |
| effects of heat on cheese? | fat melts and cheese becomes soft overcooking makes it tough and rubbery protein coagulates and cheese shrinks |
| name the macro nutrients ? | protein, fat,carbohydrate |
| function of fat? | heat and energy protect delicate organs |
| function of carbohydrates? | heat and energy healthy digestive system |
Created by:
layniereay
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