Food Storage, preparation and cooking Flashcards
What steps can people take to ensure that they follow good kitchen safety and hygiene?
- Wash hands before and after cooking
- Wipe spills immediately
- Keep electricals away from water
- Avoid cross contamination
What is the danger zone?
5-60C
Which constituents are most likely to be reduced when peeling fruits and vegetabeles?
Water soluble vitamins, B and C
What changes take place when grains and legumes are germinated?
It improves their vitamins and mineral content, reduces their levels of phytates, tannins, and oxalates. Vitamin C and riboflavin are synthesised
What preparation technique reduces phytic acid content of lentils?
Germination reduces phytic acid content by 66% followed by water soaked and cooked at 39%
What preparation method can increase the bioavailability of calcium from vegetable foods?
Using organic acids (ascorbic acid, vitamin C) increases calcium intake
What vitamins and minerals are most unstable when food is cooked?
Folate, Thiamine (B1), and vitamin C
Advantages and disadvantages of microwave cooking?
Advantages: speedy, easy clean up, retains water soluble vitamins, food doesn’t spend much time in the danger zones
Disadvantages: loss of vitamin B12, approx 30-40%. Effect on phytochemicals is unknown
What potentially harmful compounds can be produced when meat is barbequed?
Polycyclic aromatic hydrocarbons (PAH’s) are the pyrolysis of fats in the meat and smoke of the hot fire. PAH compounds are distributed to almost all body organs and in pregnant women can pass through to the foetus. PAH metabolites can bind to DNA and form PAH-DNA adducts which can alter DNA replication and increase cancer risk
Advantages and disadvantages of cooking generally?
Advantages: increases palatability, helps break down food, increases bioavailability of some foods (tomatoes and lycopene), destroys bacteria and harmful microorganisms
Disadvantages: loss of many nutrients, palatability may encourage over consumption, type of cooking method introduces certain fats and chemicals into body
What techniques minimise nutrient loss?
- Store food properly e.g. cold and airtight
- Wash vegetables and fruit instead of peeling
- Steam vegetables rather than boiling
- Cooking quickly and on low heat
What potential health risks are associated with aluminium foil?
Aluminium salts can be absorbed by the gut and concentrated in various human tissues including bones. parathyroid and brain. High concentrations of aluminium, have been detected in the brain tissue of patients with Alzheimer’s. High intake may be harmful to those with bone disease or renal impairments
