Meat/Poultry/Fish/Eggs/Milk & Dairy/Fruit and Vegetables

Question 1

Nutritive Value of meat

Answer 1

Protein - 20-25% meat is a source of high biological value.
Fat - 20% meat is high in saturated fat and can be visible or invisible.
Carbohydrates - 0%
Vitamins - contains vitamin B-group
Minerals - meat is a source of iron for healthy red blood cells
Water - 60%

Question 2

List the causes of toughness in meat

Answer 2

The causes of toughness is meat due to incorrect hanging, incorrect cooking and also depends on where it is cute because more active parts of the animal are tougher.

Question 3

Reasons for cooking meat

Answer 3

Bacteria destoryed
Improves flavour
Improves appearance of meat

Question 4

Cooking meat

Answer 4

Defrost thoroughly
Trim away fat
Do not prepare beside ready to eat food
Choose suitable cooking method

Question 5

Effects of cooking meat

Answer 5

Bacteria destroyed
Protein coagulates
Fat melts
Flavour develops

Question 6

Name a meat substitute

Answer 6

TVP -

Made from soya beans

Question 7

Preparing and cooking poultry

Answer 7

Thaw 24 hours before cooking

Cook thouroughly. Poultry should be white

Question 8

Name the three classifications of fish and two examples in each classification

Answer 8

White fish -
Haddock, Cod

Oily fish -
Sardines, salmon

Shellfish -
Clams, prawns

Question 9

Give the nutritive value of fish

Answer 9

High in protein
Polyunsatured fat in oily fish, helps for healthy hair and brain development
All fish contain vitamin Bgroup, oily contains vitamin A and D
Calcium is found in all fish

Question 10

Buying fish

Answer 10

Eyes are bright and bulging
Gills are bright red
Skin in moist and unbroken
Scales shouldnt come off easily
Should have unpleasant smell

Question 11

Effects of cooking fish

Answer 11

Micro-organisms killed
Protein coagulates
Connective tissue dissolves
Vitamin B lost
Becomes opaque

Question 12

Composition of an egg

Answer 12

Protein - 13% BV
Fat - 12%
Carbohydrates - 0%
Vitamins - A,B,D
Minerals - iron, calcium

Question 13

Name all things found in a egg

Answer 13

Airspace
Shell
Membrane
Yolk
Egg white
Chalaza

Question 14

How to check if an egg is gone off

Answer 14

If egg floats in salt water it is gone off

Question 15

Effects on cooking eggs

Answer 15

Bacteria killed
Protein coagulates
Egg curdles if at high temperature for too long
Overcooked egg becomes rubbery
Lightly cooked egg becomes more digestable

Question 16

Nutritive value of milk and dairy products

Answer 16

Protein - HBV
Fat - saturated fat in cream
Carbohydrates - Sugar
Minerals - Calcium
Vitamins - A,B,D

Question 17

What does it mean to pasteurise milk

Answer 17

Milk is pasteurised to kill harmful bacteria. The milk is heated at a high temperature for 25 seconds and then cooled

Question 18

Classifications of fruits and examples

Answer 18

Citrus fruits - orange, lemom
Berries - strawberries, blackberries
Stone fruits - avocados, peaches
Hard fruits - apples, pears
Dried fruits - Raisins 
Other - grapes

Question 19

Nutritive Value of fruit

Answer 19

Protein - very few contain protein
Fat - does not contain fat
Carbohydrates - contains sugar energy and fibre in skin
Vitamins - Vitamins C and A
Minerals - dried fruit contains calcium and iron

Question 20

What does it mean when fruit or vegetables are in season

Answer 20

When fruit or vegetables are in season it means they are at their best quality and cheaper

Question 21

Effects of cooking fruit

Answer 21

Becomes soft
Vitamin C reduced
Fibre becomes soft
Vitamins and minerals dissolve

Question 22

Classification of vegetables

Answer 22

Greens - broccoli, spinach
Roots - carrots, potatoes
Pulses - peas, beans
Fruit - tomatoes, cucumbers

Question 23

Nutritive value of vegetables

Answer 23

Protein - LBV
Fat - only pulses contain a small amount
Carbohydrates - sugar and starch
Fibre - all vegetable skin
Minerals - calcium and iron
Vitamins - A, Bgroup, C

Question 24

What dows organic produce mean

Answer 24

Organically grown fruit and vegetables are grown without the use of artificial fertilisers or chemicals.

Question 25

Storing fruit and vegetables

Answer 25

Remove from packaging
Roots on a rack in a cool, dark, dry area
Greens and fruits stored in the fridge
Dried pulses in airtight jars

Question 26

Preparing vegetables

Answer 26

Prepare just before cooking
Eat raw and unpeeled
Peel thinly, retain fibre
Use sharp knife
Do not steep