Grade 12 Food and Nutrition Flashcards
(49 cards)
Pathogens
A pathogen is defined as an organism causing disease to its host, with the severity of the disease symptoms referred to as virulence.
FBI high-risk individuals
Pregnant women
Babies
Elderly’s
Those who have a weak immune
Preventing FBIs (the 4 ways to prevent and examples of each!)
Clean- Clean workspace, tie hair back and avoid touching, wash dis clothes daily
Separate- Store separately in fridge & Never use the same utensils, cutting board, etc. after using on raw meat
Cook- Use only clean, fresh, unbroken eggs & Do not partially cook foods and then set aside or refrigerate to complete the cooking later
Chill- Thaw food in the refrigerator, not on the countertop & do not allow food to set out for more than 2 hours
Danger Zone
between 4°C(40°F) to 60°C(140°F).
FBI outbreaks → how they are tracked?
Outbreaks are tracked by using the genetic fingerprints of bacteria
Knife Skills
Cross job
Tap Chopping
Rock Chopping
3 types of knives
Paring knife
Carving serrated knife
8-10 inch chef’s knife
Safety Tips
1.Stable surface is necessary, cutting board
2.Never leave a knife in soapy dish water, leave it where it is visible
3.Do not pass off a knife from hand to hand, lay it down on a flat surface to allow the other person to grab form the handle
4.When walking with a knife, hold it down with the sharp end facing behind, against your side
5.Keep knives out of loose drawers, they need to be stored in a wood block or a visible tray, away from where someone can reach in and accidently cut themselves
6.When cutting, keep your finger tips directly down in a claw shape to avoid cutting the tips of your fingers
How to Hold a Knife
Use claw grip
Cut tip to butt
Chefs Tool Kit
Units of WEIGHT: Weight is measured in grams, ounces, and pounds
Units of VOLUME: Volume is measured in fluid ounces,
teaspoons, tablespoons, cups, pints, quarts, and gallons.
Dry:
Sive if required
Scoop
Level
Wet:
-Pour in, fill to desired line
-Use a measuring cup for just liquid
Nutrient Dense
Food that are low in calories and high in quality nutrients example, spinach and kale
Empty Calorie
Foods that are high in calories and low in nutrients example, potato chips
Carbohydrates
Primary source of energy. Three types are simple carbs, complex and fiber.
Complex vs. simple carbs
Simple give you the crash and burn effect, easy to digest but fast raise in blood sugar. Complex is lower to digest and longer energy
Unrefined vs. refined carbs
Refined are carbs that have been altered, processed foods. They only contain starch and protein. Unrefined are the original state of the carb, containing all nutrients.
Carb deficiency
The body will begin to break down fats for energy instead. Ketosis is a condition resulting from the body using fats as its main source of energy .
- Signs of ketosis include weakness,dehydration , nausea
Fibre
Fiber allows for healthy digestion and removes waste products. Two types: Soluble and insoluble. Soluble does not dissolve and regulates blood sugar. Insoluble does not dissolve and helps with digestion.
Proteins
essential amino acids-Essential amino acids are acids you cannot create, from food. There is 9
complementary proteins (and formulas)
Complete
When 2 or more incomplete proteins foods are eaten together, they create a complete protein Animal sources include: fish, poultry,red meat, eggs and dairy products
Vegetarian sources include: quinoa,buckwheat,soybeans,tofu and avocados
Formulas for Proteins
Grains + legumes = complementary
nuts/seeds + legumes = complementary
Incomplete Protein
An incomplete protein is one that does not contain all nine essential amino acids
These include the majority of plant-based sources:
Grains (except wheat and quinoa)
Beans and Legumes (except soy)
Fruits and vegetables (except avocado)
Saturated Fat
Saturated fats come from MEATS , DAIRY PRODUCTS,
EGG YOLKS ,FISH , COCONUT OIL
You want to be cautious eating too much saturated fats as they can trigger INFLAMMATION, leading to migraines and ACHY JOINTS
They are also linked to heart disease because they stimulate the liver to make “BAD” cholesterol, which hardens into heart-clogging plaque
Unsaturated Fats
Comes from plants and seeds
They are less STABLE than saturated fats so they go bad quicker (ex. Avocado)
Very healthy! They LOWER the “bad” cholesterol (LDL) and RAISE the “good” cholesterol
Three types:
MONOUNSATURATED
POLYUNSATURATED
OMEGAS
Contain ESSENTIAL FATTY ACID (EFA’s)
Trans Fat
Most HARMFUL fats
They ESCALATE “bad” cholesterol and ERODE “good” cholesterol
Trans fats are created when oil is heated and combined with hydrogen
Trans fats are useful to the food industry because they have a long shelf life, good consistency, and taste good (frozen pizza, microwave popcorn)
