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Food and Nutrition - Marcador
Food and Nutrition - Detalles
Niveles:
Preguntas:
120 preguntas
| 🇬🇧 | 🇬🇧 |
| The state of the body resulting from the intake and use of nutrients | Nutritional status |
| The intake of less nutrients than what is required | Under-nutrition |
| Nutrients needed by the body in relatively large amounts. They include protein, fat and carbohydrate | Macronutrients |
| The conducting of a number of laboratory tests to find out what is happening to the body internally. | Biochemical assessment |
| Deals with revealing signs of nutrient deficiency or toxicity | Clinical assessment |
| The process of evaluating what people eat by using one or several intake indicators | Dietary assessment |
| *Moist, smooth skin *Cheerful and not easily stressed *Able to resist diseases. *Able to communicate effectively | Signs of good nutrition |
| *Sagging shoulders, sunken chest, humped back *Easily fatigued, no energy *Inattention, irritability, confusion *Withdrawn and antisocial | Signs of poor nutrition |
| This is a very uncommon stove. It utilizes kerosene as the source of fuel and are not very easy to maintain. | Kerosene stove |
| The gas stove is usually made from enamelled steel with various finishes and uses propane cooking gas as its fuel. | The gas stove |
| This uses electricity as its fuel. | The electric stove |
| -conduction -convection -radiation | Methods of heat transfer |
| Convection conduction radiation | Heat transfer |
| -frying -boiling -steaming -stewing -grilling -baking -poaching | Methods of cooking |
| -dry frying -deep fat frying -shallow fat frying | Types of frying |
| Quick and easy method of cooking. Frying enhances the flavour of food. It gives food an attractive appearance. | Benefits of frying |
| Steaming in a covered plate over boiling water Steaming in a pot of water Steaming in a steamer Steaming in a tiered steamer | Types of steaming |
| It is a quick and easy method of cooking. It is easily digested because little or no fat is used in the cooking. The natural flavours of the food are preserved. | Benefits of grilling |
| It requires little supervision. It improves the digestibility of foods. It softens the texture of starch foods. | Benefits of boiling |
| -Steaming -Boiling -Stewing -Deep-fat frying -Shallow frying | Moist methods of cooking |
| -Roasting -Grilling -Baking -Dry frying | Dry methods of cooking |
| I)fats ii)liquid iii)rising agent iv)flour v)eggs vi)sugar | Main ingredients used in cake making |
| -forms steam to help the mixture rise -helps to form gluten -the gelatinization of starch grains | Liquid |
| Flour | Forms the structure of the main framework of the cake. it provides a medium in which lquids and fats can be absorbed |
| -trap air during whisking -add color and nutritional value -help the cake set to its risen position | Eggs |
| - plain or rubbed-in -rich or creamed -sponge or whisked -melted | Types of cakes(cakes are classified by the way the fat is rubbed in) |
| Plain cake | Fat is rubbed into the flour using finger tipsor pastry blender until the mixture resembles fine breadcrumbs |
| Sponge cake | Eggwhites are beaten until it forms a stiff foam then other ingredients are lightly folded in |
| Plain cakes | -rock buns -jam buns |
| Melted cakes | -carrot cakes -ginger bread |
| Rich cakes | -orange cake -fruit cake |
| Sponge cakes | -swiss role -genoese sponge |
| Generally in the middle of the oven | Position of cake in the oven |
| -too much mixing -not enough raising agent -too much flour | If cake is tough |
| -too much raising agent -cold air enters the oven before the cake is set -too much fat | When cake is sunken in the middle |
| -baking pan too small -oven too hot -batter too stiff | Cake is cracked at the top when |
| -baking pan too small -oven too hot -batter too stiff | Cake is cracked at the top when |
| -baking pan too small -oven too hot -batter too stiff | Cake is cracked at the top when |
| Dough | A flour mixture containing more flour than liquid which enables the product to be handled or kneaded |
| Cold water | Type of water used in pastry making |
| Used to rub fat into flour | Pastry blender |
| Used to cut strips of pastry dough; especially top of pies | Pastry cutter/wheel |
| Used to bake pies | Pie pan |
| Used to flatten pastry dough | Rolling pin |
| Used for glazing pastries | Pastry brush |
| -drying/dehydration -heating -freezing/refrigeration -treatment of chemicals | Methods of preservation |
| The process of removing moisture from food | Dehydration |
| -enjoy foods when out of season -prevent spoilage -prevent wasting unwanted food | Reasons to preserve food |
| Heat and moisture | The reason why micro organisms that cause food spoilage |
| Methods of preservation heating | -pasteurization -sterilization -canning and bottling |
| The partial sterilization of a product, such as milk or wine, to make it safe for consumption and improve its keeping quality. | Pasteurization |
| The process of making something free from bacteria or other living microorganisms by heating | Sterilization |
| Treatment of chemical preservatives to make food last longer and inhibits the grown of micro organisms | Chemical treating |
| -jam(sugar) -pickle(vinegar) | When chemical treatment is used |