QUESTIONS

Question 1

define Recommended Dietary Allowance

Answer 1

provide info on the daily intake of nutrients
tht can meet needs of a particular age grp n gender

Question 2

define Food Composition Table

Answer 2

contains info abt energy values and nutrient quantities of various food

Question 3

reasons for evaluating food

Answer 3

describe the quality of food
determine how different the food products are
measure how well liked a food is

Question 4

vegetarian might lack in what nutrients

Answer 4

protein
calcium
iron
vitamin D and B12

Question 5

what is My Healthy Plate

Answer 5

eat in the right amounts for each meal
plan food proportions
pick up good healthy eating habits

Question 6

what nutrients are found in meat

Answer 6

water
HBV protein
fat (saturated)
B group vitamins
zinc
iron
phosphorus

Question 7

tender meat vs tough meat

Answer 7

tough meat has more muscles, less fat
cos exercise regularly

Question 8

what are the 3 effect of meat

Answer 8

acid
tenderisers
mechanical method

Question 9

what effect does acid have on meat

Answer 9

it breaks down muscle fibres
contribute flavour

Question 10

what effect does tenderisers have on meat

Answer 10

are made of enzyme that breaks down connective tissue

Question 11

an example of acid

Answer 11

vinegar
lemon juice

Question 12

an example of tenderisers

Answer 12

papain from papaya

Question 13

what effect does mechanical methods have on meat

Answer 13

breaks down connective tissue and muscle fibres

Question 14

an example of mechanical methods

Answer 14

cutting
pounding

Question 15

what happens if you tenderise too much or marinate for too long

Answer 15

meat mushy

Question 16

nutrients found in milk

Answer 16

water
HBV protein
saturated fat
arbs - lactose
vitamin A, B2, B12
calcium
phosphorus
magnesium
potassium
sodium

Question 17

types of milk

Answer 17

full cream milk (3.25% of fat)
low cream milk (no more than 1.5% of fat)
skimmed milk (no more than 0.1% of fat)
powdered milk (moisture removed)
evaporated milk (concentrated milk, part of water removed)
condensed milk (concentrated milk, part of water removed + added sugar)

Question 18

uses of milk

Answer 18

add flavour to beverages
uses to bind dry ingredients together

Question 19

effects of preparation of milk

Answer 19

proteins in milk + acidic ingredient/ ^ in salt = milk curdle

Question 20

types of cream and the examples of uses

Answer 20

half-and-half cream (replace milk in beverage)
light cream (thicken sauce)
sour cream (dips ad salad dressing)
light whipping cream (desserts for decorating cakes)
heavy cream (rich dessert) -cheesecakes

Question 21

uses of butter and the examples

Answer 21

can spread on toast
make baked products (cakes/ cookies)
pan-fry food (pancake)

Question 22

uses of yoghurt

Answer 22

can be eaten on its own as sugar/ fruits added to have variety of flavours
used in baking
eat with desserts

Question 23

uses of cheese in food prep and the examples

Answer 23

can be eaten on its own (salad)
mozzarellas - produce stretchy flavour (pizza)
cream cheese - ingrediants in desserts (cheesecake)
cheddar cheese/parmesan - ingrediants in snacks
parmesan - toppings (pizza)

Question 24

explain enzymatic browning

Answer 24

when a flesh of cut frut/vege
is exposed to oxygen
for a long period of time
= discolouraion - unappealing

Question 25

ways to reduce enzymatic browning

Answer 25

cut fruit vege/ fruit just before use keep fruit in chiller in a cling wrap (reduces the contact between cut surface and O2) pack fruit in vacuum packs

Question 26

what are the 3 parts of cereal grain

Answer 26

bran germ endosperm

Question 27

nutrients found in bran

Answer 27

minerals - iron and phosphorus B group viamins essential fatty acids dietary fibre

Question 28

nutrients found in germ

Answer 28

minerals - everything except sodium + zinc B group vitamins Vitamin E essential fatty acid LBV protein

Question 29

nutrients found in endosperm

Answer 29

complex carbs (starch) LBV protein

Question 30

what are the process in cereal grain

Answer 30

refining enriched wholegrain

Question 31

explain refining in cereal grain

Answer 31

bran and germ is removed = cook easier + improve stability of storage of food polishing brown rice to white rice/ milling wheat grains to flour most nutrients are removed from bran an germ leaving starch from endosperm fat from germ removed = reduce chance of turning rancid

Question 32

explain enriching in cereal grain

Answer 32

specified amounts of dietary fire, vitamins and minerals are added into refined food

Question 33

explain wholegrain in cereal grain

Answer 33

bran an germ is left intact even after processing few nutrients lost shorter shelf life = ^chance of turning rancid

Question 34

age of schoolchildren

Answer 34

5-12

Question 35

age of teenagers

Answer 35

13-18

Question 36

age of adults

Answer 36

18-69

Question 37

age of elderly

Answer 37

50 years and above

Question 38

what are the 2 type of sauces

Answer 38

roux sauce blended sauce

Question 39

what are the 3 methods of cake making

Answer 39

rubbing-in creaming whisking

Question 40

what is the 1 method of pastry making that we learn

Answer 40

shortcrust pastry

Question 41

give a few examples of the uses of sauce in cooking

Answer 41

fried fish can be served with sweet and sour sauce to impart flavour add cream cheese sauce to complement crispy baked food

Question 42

give few reasons for adding sauce to a dish

Answer 42

make the appearance of the dish look better by adding colour add texture to the dish which gives contrast impart flavour such as sweet to the dish

Question 43

2 reasons why fish is dipped in batter before frying

Answer 43

create crispy texture on exterior and enhance flavour prevent moisture loss when frying retain nutrients that may be lost during prolonged frying

Question 44

explain the principles of microwave cooking

Answer 44

cause water molecules to vibrated ore vigorously

Question 45

3 factors to consider when conducting a sensory evaluation to ensure fairness

Answer 45

place water to rinse mouth after each testing no communication allowed among testers testers should be in good healthy conditions

Question 46

few attributes that can be used to conduct a quantative evaluation

Answer 46

texture using numbers tenderness (no. of chews) viscosity height volume

Question 47

symptoms of deficiency of water

Answer 47

thirst dry mouth and lips nausea

Question 48

one symptom of osteoporosis

Answer 48

bones can crack easily

Question 49

2 cause of lump sauce

Answer 49

not stirring sufficiently add to little liquid

Question 50

explain why brown rice is recommended in our diet compare to white rice

Answer 50

EXPLAIN WHOLEGRAIN IN CEREALS as wholegrain are cereals that have had their bran and germ left intact even after processing few nutrients lost but wholegrain have shorter shelf life ad they have a high chance of turning rancid

Question 51

define the term smoke point of a fat

Answer 51

refers to the temperature at which it begins to decompose and discolour producing toxic smoke = has unpleasant smell

Question 52

what happens when cheese is overcooked

Answer 52

protein will be tough

Question 53

2 health benefits of reducing the consumption sugar

Answer 53

reduce the risk of diabetes reduce the risk of coronary heart disease

Question 54

how to know if it's a rubbing-in method

Answer 54

flour and butter

Question 55

how to know if it's a creaming method

Answer 55

fat (butter) and sugar

Question 56

how to know if its a whisking method

Answer 56

egg and sugar

Question 57

why must the temp of cooked food has to cool down

Answer 57

as while it is war, it will increase the temperature of the chiller and encourage bacterial growth