Chapter 8 Part 1 Flashcards
1
Q
What type of protein does meat have and what is it useful for?
A
High biological protein with is useful for growth
2
Q
What type of fat is in meat?
A
SATURATED
3
Q
What is meat?
A
Meat is the flesh of animals and birds
4
Q
What are cooking methods for tender cuts of meat?
A
- grilling
- frying
- roasting
- stir-frying
5
Q
What are the cooking methods for tough cuts of meat?
A
- stewing
- casseroling
- boiling
- pressure cooking
- braising
6
Q
Buying meat guidlines
A
- buy meat from a reliable, hygenic shop
- it should be of good quality and have a low fat content
- meat should appear slightly moist and have good colour
- it should not smell
- check the expiry date on pre-packed meat
- choose a suitable cut of meat for the dish you intend to cook
7
Q
Reasons for cooking meat
A
- Bacteria are destroyed which makes meat safer to eat
- it improves the flavour
- it improves the appearance of meat
8
Q
Preparing meat for cooking
A
- Defrost meat thoroughly before cooking
- don’t prepare meat beside ready-to-eat foods
- trim away visible fat
- choose a suitable cooking method for the cut of meat
- weight meat to calculate the cooking time
9
Q
What are meat products made of?
A
Meat products are made from meat and other ingredients such as breadcrumbs and oatmeal that create bulk in the product
10
Q
Examples of meat products
A
- sausages
- nuggets & goujons
- black & white pudding
- burgers
- pâté
- cooked meats, such as corned beef
11
Q
What are meat substitutes?
A
Meat substitutes are food that are used instead of meat
12
Q
What are meat substitutes used for?
A
These are used in the diet of vegetarians as a meat substitute, or they can be added to meat during cooking to make the meat go further
13
Q
Examples of meat substitutes
A
- tofu: a soya protein
- textured vegetable protein (TVP) : this is made from soya beans
- quorn: made from fungi. It has a better texture than TVP and is used to make stews and pies
14
Q
What is poultry?
A
Poultry is the flesh of specially reared domestic birds
E.g chicken, turkey, duck or goose
15
Q
What is free-range poultry?
A
Free-range poultry is poultry allowed to roam freely in a natural environment
16
Q
What is poultry’s nutritive value?
A
- poultry contains around the same amount of protein as red meat
- it contains less fat than red meat
- it contains less iron than red meat
- there is no carbohydrate in poultry s
17
Q
What are the guidelines for buying fresh poultry?
A
- buy poultry in a clean shop
- check the expiry date
- it should not be discoloured
- it should not have an unpleasant smell
- flesh should be firm and plump
18
Q
What are the guidelines for buying frozen poultry?
A
- poultry should be frozen solid
- packaging should be sealed
- poultry should be below the load line in open freezers
- it should not be discoloured
19
Q
What is the percentage of protein in meat?
A
20-25%
20
Q
What is the percentage of fat in meat?
A
20%
21
Q
What is the percentage of carbohydrate in meat?
A
0%
22
Q
What is the percentage of water in meat?
A
60%
23
Q
What vitamins are in meat?
A
The B group
24
Q
What minerals are in meat?
A
Iron, calcium, phosphorus
25
Why is fish a good food to eat?
Fish is a delicious, healthy food. It is low in fat and easy to cook.
26
What are the three fish groups?
* White fish
* Oily fish
* shellfish
27
What would be examples of oily fish?
* trout
* sardines
* salmon
* mackerel
* herring
28
What would be examples of white fish?
* sole
* haddock
* whiting
* cod
* plaice
29
What would be examples of shellfish?
* lobster
* mussels
* prawns
* crab
30
What are the guidelines for storing fresh poultry?
* fresh poultry should be covered and stored in a refrigerator
* keep raw poultry away from ready-to-eat foods in order to stop cross contamination
31
What are the guidelines for storing frozen poultry?
* put frozen poultry into a freezer as soon as possible after buying it
* once thawed, do not refreeze
32
What are the guidelines for preparing and cooking poultry?
* thaw frozen poultry thoroughly before cooking
* a full chicken should be placed in a refrigerator for 24 hours to defrost
* do not prepare poultry beside ready-to-eat foods
* cook thoroughly, the juices should run clear (not pink) when the thickest part of the flesh is pierced or cut
33
What is the percentage of protein in white fish?
17%-20%
34
What is the percentage of protein in oily fish?
17%-20%
35
What is the percentage of protein in shellfish?
17%-20%
36
What is the percentage of fat in whitefish?
0%
37
What is the percentage of fat in oily fish?
13%
38
What is the percentage of protein in shellfish?
2.5%
39
What is the percentage of carbohydrate in white fish AND oily fish AND shellfish
0%!!!
40
What are the vitamins in white fish?
B group
41
What are the vitamins in oily fish?
A, D, B group
42
What are the vitamins in shellfish?
B group
43
What are the minerals in white fish?
Iodine
44
What are the minerals in oily fish?
Iodine
45
What are the minerals in shellfish?
Iodine and calcium
46
What is the percentage of water in white fish?
70%-80%
47
What is the percentage of water in oily fish?
65%
48
What is the percentage of water in shellfish?
72%
49
What are the guidelines for buying fish?
* buy from a reliable source
* the eyes should be bright and bulging
* the gills should be red
* markings should be bright and clear
* skin should be moist and unbroken
* scales should not come off easily
* fish shouldn't have an unpleasant smell
50
Storing fresh fish guidelines
* place it on crushed ice and keep it in the fridge
* cover to prevent the flavour from entering different foods
* seperate from ready to eat foods
* wash before use
* use within 24 hours
51
How to prepare a fish?
1. If the skin is being left on, remove scales by scraping with a knife from tail to head and rinse
2. Cut off the head
3. Slit the the underside of the fish and remove the gut.
4. Remove the fins and tails using scissors
5. Remove any black membrane with salt
6. Rinse and dry using kitchen paper
52
What are the ways fish can be cooked?
* poaching
* streaming
* grilling
* baking
* frying
* stir-frying
* microwave cooking
* stewing
53
How do you cook fish by poaching?
Simmer gently in stock, milk or water
| Suitable for all types of fish
54
How do you cook fish by steaming?
Use a steamer or steam between two plates over boiling water
| Suitable for fillets or small whole fish
55
How do you cook fish by baking?
Fish can be stuffed or baked in a sauce
56
How do you cook fish by frying?
A fish can be coated to protect it from high tempature in the oil.
57
What is stir-frying suitable for?
For fish with firm flesh such as monkfish
58
Effects of cooking on fish
* micro-organisms are destroyed
* protein coagulates (sets)
* fish become opaque
* vitamin B is lost
* connective tissue disolves and fish breaks apart easily
59
What is processed fish?
Fish is processed in various ways. Smoking, canning and freezing are common methods of processing.
60
Buying frozen fish
* package should be frozen solid
* package should be sealed
* should be below the load line in open freezers
* check the expiry date
61
Storing frozen fish
* store as soon as possible in freezer
* use by expiry date
* follow the manufacturer's instructions for thawing and cooking
* white fish should be used within 6 months of freezing
* oily fish should be used within 3 months of freezing
62
Nutritive value: Eggs: Protein
* high biological value
| * found in the white and yolk
63
Where is fat in eggs?
Saturated fat is found in the yolk
64
Is there is carbohydrate in egg?
No, that is why it is usually served with starchy foods to make up for this e.g scrambled eggs on toast
65
What minerals are in eggs?
Calcium, iron, phosphorus, sulphur
66
What vitamins are in eggs?
A, B and D
67
What vitamins do eggs lack
Vitamin C
68
How much water is in eggs?
74%
69
Composition of an egg : protein
13%
70
Composition of an egg : fat
12%
71
Composition of an egg : carbohydrate
0%
72
Composition of an egg : vitamins
A, B, D
73
Composition of an egg : minerals
Calcium, iron
74
Composition of an egg : water
74%
75
Uses of eggs
* eating on their own
* savoury dishes
* holding air - eggs trap and hold air when whisked
* glazing-beaten eggs may be brushed onto pastry to give an attractove finish
* coating-foods may be covered in egg and breadcrumbs before frying
* garnishing
* thickening-eggs can be used to thicken mixtures
* binding-eggs are used to bind food together
* to enrich-eggs can add flavour and protein to some dishes e.g mashed potato
* emulsions-eggs can hold oil and vinegar together e.g mayonnaise
76
What company covers the production and packing of eggs?
The bord bia quality assurance scheme
77
Why is every egg stamped with a code?
To make every egg fully traceable back to the farm where is was produced
78
What does the code stamped on an eggs mean?
1. The first digit is for what farming method was used
2. The first set of letters are for what country the egg was produced in
3. The farm and county ID in next
4. And finnaly the best before date
79
Why does a stale egg float in salt water?
As the egg ages water evaporates through the porous shell, the amount of air inside the air increases, making the stale egg lighter
80
What should be on an egg box?
* number eggs
* EU size : small, medium and large
* EU egg class, class is an indication of quality, A being the best
* regristation number of the packing station
* 'Free Range' will be printed on the box if hens have the freedom to roam in a natural enviroment
81
Storing eggs
* store in a clean, cool, dry place
* do not wash eggs, it removes the natural protective layer
* store away from strong smelling foods as the smell might get absorbed through the porous shell
* store with the pointed end down so they will keep for longer
* don't use eggs after the best before date
* don't use eggs that are damaged or dirty
82
Effects of cooking on eggs
* bacteria is killed
* protein coagulates (sets)
* egg white becomes cloudy then white
* eggs curdle if cooked at too high a tempeture
* overcooked eggs become hard and rubbery and are difficult to digest
* lightly cooked eggs are more digestible
83
How to avoid cross-contamination with eggs
* wash your hands before and after handling raw eggs
| * throw away broken egg shells imeadiatly
84
Does milk have protein?
Yes (HBV)
85
Does milk have fat?
Yes (saturated)
86
Does milk have carbohydrate?
Yes in the form of sugar
87
What minerals does milk have?
Calcium and phosphorus
88
What vitamins does milk have?
A, B, D
89
What is the percentage of water in milk?
87%
90
How much energy is in milk?
64
91
What how energy is in skimmed milk?
33
92
How much energy is in fortified milk?
47
93
How much protein is in whole milk?
3.4
94
How much protein is in skimmed milk?
3.3
95
How much protein is in fortified milk?
3.4
96
How much fat is in whole milk?
3.5
97
How much fat is in skimmed milk?
0.1
98
How much fat is in fortified milk?
1.5
99
How much carbohydrate is in whole milk?
4.9
100
How much carbohydrate is in skimmed milk?
5.0
101
How much carbohydrate is in fortified milk?
4.9
102
What vitamines are in whole milk?
A, B, D
103
What vitamines are in skimmed milk?
B
104
What vitamines are in fortified milk?
A, B, D, E
105
How much calcium is in whole milk?
118mg
106
How much calcium is in skimmed milk?
120mg
107
How much calcium is in fortified milk?
163mg
108
How much water is in whole milk?
87%
109
How much water is in skimmed milk?
90%
110
How much water is in fortified milk?
89%
111
Why is milk important in our diet?
* dentists say milk is one of the few drinks safe between meals
* drinking milk may help control body fat
* milk is the orginal fast food
* a small cartoon of milk contains less fat than a packet of crisps
112
Types of milk
* whole milk
* low-fat milk
* skimmed milk
* fortified milk
* buttermilk
* evaporated milk
* condensed milk
* dried milk
* ultra heat treated (UHT) milk
* soya milk
113
What is whole milk?
It is milk with 3.5% fat and is the most common type
114
What is low-fat (semi-skinned) milk?
It is milk that contains 1.5-1.8% fat
115
What is skimmed milk?
Skimmed milk is milk that has 0.1% fat
116
Why is skimmed milk not suitable for babies or children?
It lacks fat soluble vitamins
117
What is fortified milk?
Fortified milk is low fat or skimmed milk with extra vitamins, folic acid and calcium added
118
What is buttermilk?
Buttermilk is the liquid remaining after butter is made
119
What is buttermilk used for?
Baking
120
What is evaporated milk?
Milk that has some water removed before it is canned
121
What is condensed milk?
Condensed milk is similar to evaporated milk with added sugar
122
What are the uses of evaporated/ condensed milk?
They are used in deserts and sweet making
123
What is dried milk?
Dried milk has all its water removed by evaporation
124
What is ultra heat treated (UHT) milk?
It is milk that is heated to 132°C for one second before it is cooled and packed
125
Why is UHT milk often called long life milk?
It can go for months without refridgeration
126
What is soya milk?
It is milk made from soya beans
127
What is the use of soya milk?
It is used as a dairy substitute
128
How is milk pasturised?
The milk is heated to 72°C for 25 seconds then cooled quickly
129
Why is milk pasturised?
To kill harmful bacteria
130
What is the effect of heat on milk?
* bacteria are killed
* protein coagulates (sets) and forms a skin on the milk
* flavour is changed
* loss of vitamin B and C
131
What are the milk products?
Butter, cream, yoghurt
132
Why does cream have a high energy value?
Because of its high fat content
133
Types of cream
* standard cream
* double cream
* reduced fat cream
* ultra heat treated (UHT) cream
* cream from aerosols
* soured cream
* crème fraîche
134
How is butter made?
Butter is made from cream that is churned until fat globules come together to form a solid mass
135
Types of butter
* sweet cream butter
* unsalted butter
* low-fat butter
* dairy spreads
136
How is yoghurt made?
Yoghurt is made from milk to which a culture of bacteria is added
137
Types of yoghurt
* natural yoghurt
* fruit yoghurt
* set yoghurt
* low-fat yoghurt
* greek yoghurt
* frozen yoghurt
* yoghurt drink
138
What type of protein is in cheese?
HBV
139
What type of fat is in cheese?
Saturated
140
Is there any carbohydrate in cheese?
NO
141
What minerals are in cheese?
Calcium and phosphorus
142
What vitamins are in cheese?
A, B, D
143
What is the percentage of fat in cheddar cheese?
34.5%
144
What is the percentage of protein in cheddar cheese?
25.5%
145
What is the percentage of vitmins in cheddar cheese?
1%
146
What is the percentage of minerals in cheddar cheese?
4%
147
What is the percentage of water in cheddar cheese?
35
148
What is the percentage of protein in cottage cheese?
13.6%
149
What is the percentage of fat in cottage cheese?
4%
150
What is the percentage of carbohydrate in COTTAGE cheese?
1.4%
151
What is the percentage of vitamins in cottage cheese?
1.2
152
What is the percentage of minerals in cottage cheese?
1%
153
What is the percentage of water in cottage cheese?
78.8%
154
What is rennet?
Rennet is an extract of stomach lining of young animals which contain the enzyme rennin
155
What are the steps of cheese production?
1. Milk is pasturised to destroy bacteria
2. Bacteria are added to sour milk
3. Rennet is added to clot milk
4. The milk now consists of curd, a solid part and whey
5. The whey is removed and the curd is cut into pieces and salted
6. The cheese is pressed into moulds
7. Blocks of cheese are stored and allowed to ripen for between 3 and 12 months
156
How do they make soft cheese/hard cheese?
It depends on how hard they push it into the mould
157
Types of cheese
```
Hard: cheddar, parmesan
Semi-soft: edam, blarney
Processed: cheese slices, cheese spread
Blue-veined: stilton, irish blue
Farmhouse: coolea, gubbeen
```
158
Effects of heat on cheese
* protein coagulates and shrinks
* fat melts
* overcooking causes cheese to become stringy and indigestible
159
Storage of dairy products
* store in covered, cool place
* keep out of sunlight
* wrap cheese in greaseproof paper and cover with tinfoil
* remove cheese from fridge one hour before serving better
160
Why should you keep milk out of sunlight?
It destroys vitamins B and sours it
161
What type of protein is in cereals?
LBV
162
Is there fat in cereals?
Small amount of unsaturated fat
163
Is there any carbohydrate in cereals?
Carbohydrate is the main nutrient found in cereals. It is present in the form of starch or fibre
164
What vitamins are in cereals?
B
165
What minerals are in cereals?
Iron, calcium, phosphorus
166
What is the percentage of protein in cereals?
7-15%
167
What is the percentage of fat in cereals?
2-7%
168
What is the percentage of carbohydrate in cereals?
70-77%
169
What is the percentage of vitamins in cereals?
0.5%
170
What is the percentage of minerals in cereals?
1%
171
What is the percentage of water in cereals?
12%
172
Structure of ceral grain
* Outer layer: bran: provides Vit B, iron amd fibre, usually removed during processing
* Larger inner part: endosperm: mainly made of starch and gluten
* Centre part: the germ: protein, fat, vit B is most nurtitous part
173
Whole grai
Wholegrain cereal products contain all or most of the cereal grain
174
Refined
Refined cereal products are mainly composed of endosperm
175
Fortified
Fortified cereal products have some of the minerals and vitamins removed during processing added back in plus some extra nutrients
176
Cereal products
* wheat-pasta, bread, weetabix, cakes
* rice-brown and white rice, rice krispies
* maize-popcorn, tacos
* barley-beer, whiskey
* rye-rye flour, rye bread whiskey
* oats-porridge, muesli, oatmeal
177
What is pasta made of?
Pasta is made from durum wheat that is finely ground down into semolina and then mixed with water to form a dough
178
What are the main types of rice?
* long-grain rice
* medium grain or risotto rice
* short-grain rice
* pre-cooked rice
179
Effects of cooking on rice
* starch becomes more digestible
* starch gains swell and bursts
* the grains absorb liquid
180
Fault: peaked, cracked top
* oven too hot,
* tin too small
* mixture too stiff or wet
* mixture overbeaten
181
Fault: cake very dry
* overcooked
* too little liquid
* too much raising agent
182
How to test whether a cake is cooked
Bread and scones: sounds hollow when tapped underneath
Cakes: warmed skewer comes out clean, no mixture hanging on
Sponges: shrinks in from sides of the tin, springs back when pressed lightly with fingers
183
How does raising agents work
1) when the gas has been produced in the dough it is put into the oven
2) the heat of the oven causes the gas bubbles to get bigger
3) the bubbles push upwards and make the dough rise
4) the heat of the oven forms a crust on the top which prevents anymore rising
184
What are the four types of raising agents?
* air
* baking powder
* bread soda
* yeast
185
Methods of making bread and scones
* the rubbing in method
* the creaming method
* the whisking method
* the all in one method
* the melting method
186
Advantages or comercial cake mixes
* labour saving
* quick and easy
* useful in emergencies
* gives confidence to beginners
187
Disadvantages of comercial cake mixes
* high in sugar and salt, low in fibre
* photos on packaging may be misleading
* expensive
* may contain additives
188
Preparing cake tins
* bread and scone tins: sprinkle lightly with flour
* sponge tins: grease with melted fat or oil then sprinkle with equal parts of caster sugar and flour
* swiss roll tins: cut a piece of paper about 5cm larger then the tin
* large cakes: grease the tin and line the bottom and sides eith greaseproof paper
* silicone bakeware: oil lightly
189
Types of pastry and their uses
* shortcut: sweet and savoury tarts, pies
* rich shortcrust: sweet tarts, pies
* cheese pastry: cheese straws, biscuits, quiches
* wholemeal pastry: savoury flans, pies, tarts
* flaky, rough puff, puff pastry: pies, tarts sausage rolls, mince pies
* choux pastry: profiteroles, éclairs
* filo pastry: spring rolls, savoury baskets, baklava
190
Guidelines for pastry
1. Weigh ingrediants accurately
2. Keep the ingrediants and utensils as cool as possible
3. Add water carefully
4. Mix with knife and knead lightly on floured boards
5. Avoid overhandling
6. Roll pastry as little and lightly as possible
7. Avoid stretching pastry
191
Types of thin soup
- clear soup: thin clear soup with well-flavoured stock
| - broth: thin soup containing finely chopped meat or vegetables and an ingredient contains starch
192
Types of thick soups
- purée: a soup thickened by liquidising it after it has been cooked
- thickened soups: a soup to which a thickening agent has been added
193
Characteristics of a good soup
- appetising
- well flavoured
- has the right consistency
- not greasy
- served very hot
194
Garnished for soup
- herbs
- croûtons
- cream
195
What is a stock?
Stock is water in which food has been cooked
196
Advantages to convenience soup
- convenient
- cheap
- adds variety to diet
- useful in emergencies
- can be used as a base for other dishes
197
Disadvantages of convenience soups
- can contain flavour enhancers
- can contain excess salt
- inferior flavour, texture compared to fresh soup
- chilled soups can be expensive
198
Advantages of using sauces
- adds flavour
- provides contrast to the texture of food
- moistens food
199
Types of sauce
- roux-based sauces e.g white
- egg-based sauces e.g custard
- fruit sauces e.g Apple
- cold sauces e.g mint
200
Different types of convenience soups
- dried soups
- cartons
- canned soups
- chilled soups in containers
201
What is a roux?
A mixture of fat and flour, which when cooked is used to thicken soups and sauces
202
What is au gratin?
Describes food covered with grated cheese or breadcrumbs and browned in the oven or under the grill
