Preparing vegetables and fruits Flashcards
(31 cards)
according to FDA food and drug Administrations, symptoms of foodborne illness
vomiting, diarrhea, abdominal pain
flu-like symptom, like fever, headache, body ache
consumption of fruits and vegetables is essential for
maintaining a balanced and healthy diet
proper cleaning, peeling, and cutting of fruits helps in?
Removing dirt, pesticides, contaminant making safe for consumption
preparing fruits properly ensures
maximum nutritional benefits while enhancing flavors and texture
harmful bacteria
salmonella
e coli
listeria
What are the methods and technique for preparing fruits and vegetables
Washing and Cleaning
Peeling and cutting
Cutting and Slicing
De-seeding
Blanching
Steaming
Roasting/grilling
Blending and juicing
defined as actions undertaken to ensure food is safe for consumption or has the required flavor during the assembling process
food preparation
formally refers to process of acquiring raw ingredients and making them ready for consumption
Food preparation formally
also entails any portioning, packaging, assembling, processing that alters the form of food
Food preparation
food preparation is crucial activity because it ensures the following?
-SEPARATION OF INEDIBLE PARTS of the fruits FROM EDIBLE PARTS - enhanced through peeling, shelling, husking
THE FOOD IS DIGESTABLE - through grinding, soaking, pounding (ease chewing process)
DETOXIFICATION- some food are made safe for consumption, removing toxins ex.cassavanroots (Prussic acid)
by; cooking & soaking
What are the stages in the method of preparing food
- Cleaning
- Cooking (moist-heat, Dry-heat)
- Separating
steps in cleaning food
*Pre-cleaning - wash with water, rinse food
- wash food with warm water and proceed to cook
important in prevention of fbd ex. campylobacter & Giardia disorder
a procedure that involves the production of edible and safe food through the preparation and combining of diff ingredients in the presence of heat
cooking
food cooking method relies on the availability of liquid to cook. applied in making dishes without oil and tenderizing various tough fibers
Moist-heat cooking
methods pf moist-heat cooking
Poaching
Simmering
Boiling
Steaming
involves submerging food within hot liquids that range between 140 and 180 degrees.
poaching
method that uses higher temperature above 180 to generate bubbles
Simmering
entails submerging the food in heated water to initiate large bubbles. bubbles maintain the motion of food while cooking
boiling
used for cooking vegetable, through production of steady steam
steaming
method of cooking does not require liquid
Dry-heat Cooking
methods of dry-heat cooking
Broiling
Grilling
Roasting
Baking
suitable for cooking cuts of meats ex. pork chop
Broiling
applies radiant heat in cooking food, fish poultry
Grilling
conducted within an oven since method utilize indirect heat
roasting
