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1
Q

What can you do to improve a teenagers diet

A 
More fruit veg
More milk diary 
More iron 
More oily fish 
Less surgery food 
Less salt
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2
Q

What is the nutrition of pasta

A

Low in fat high carbs low sugar good source of fibre low salt high in protein

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3
Q

How long can dried pasta be kept for

A

Up to 1 year in cub bored

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4
Q

How long can cooked pasta be kept for

A

If refrigerated in an air tight container 3 to 5 days

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5
Q

What is pasta made from

A

Durum wheat or semdina mixed with water or egg

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6
Q

What is red pasta coloured with

A

Tomato

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7
Q

What is green pasta coloured with

A

Basil

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8
Q

What is black pasta coloured with

A

Squid ink

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9
Q

What does emulsion mean

A

Lecithin in egg yolk holds oil and water together and stops separation

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10
Q

What is an example of emulsion

A

Mayo

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11
Q

What is glazing

A

When protein forms a shiny golden brown colour when brushed on pastry or bread and heated

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12
Q

What is garnish

A

Hard boiled slices or quarters give colour and shape

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13
Q

What is an example of glazing

A

Sausage rolls

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14
Q

What is an example of garnish

A

Nicoise

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15
Q

What is foaming

A

Egg white protein stretches when whisked trapping air bubbles

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16
Q

What is an example of foaming

A

Meringue

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17
Q

What is aeration

A

Egg proteins trap air bubbles when creamed with fat and sugar

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18
Q

What is an example of aeration

A

Swiss rolls

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19
Q

What is coagulation

A

Proteins become solid when heated holding ingredients together

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20
Q

What is an example of coagulation

A

Omelet

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21
Q

What is thickening sauces

A

Proteins thicken liquids and other ingredients when heated

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22
Q

What is an example of thickening sauces

A

Custard

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23
Q

What are the main 3 ingredients to batter

A

Flour, eggs, liquid

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24
Q

What do the eggs do to the batter mixture

A

They coagulate when cooked setting the mixture

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25
What does the flour do in the batter mixture
The flour gelatinises and thickens the mixture
26
What happens to the liquid in the batter
It evaporates
27
Why does a pancake go brown when cooked
Due to dextrinisation of the flour
28
Why does a yourkshire pudding rise
Due to the liquid turning to steam
29
What are 6 ways batter can be adapted
``` Add chocolate chips Swap mild for beer Add blueberries Add herbs Add cheese Hot chocolate mixture ```
30
What are 5 types of egg
``` Cloud eggs Coddled eggs Eggs in purgatory Devilled eggs Eggs royale ```
31
What do the uk most commonly eat eggs from
Chickens ducks quail
32
What has happened to the price of egg over the years
Fluctuated depending on the egg
33
What are 3 white fish
Cod, haddock, plaice
34
What are 3 oily fish
Salmon trout herring
35
What are 3 shell fish.
Lobster prawn crab
36
How is fish classified
According to where the fat is stored
37
How much fat does oily fish have to have
It has to have more than 5% in the flesh
38
How much fat does white fish have to have
Less than 5% in ther flesh
39
What is fish high in
Protein
40
If the fish is eaton hole like whitebait what does it provide a good source of
Calcium and phosphorus
41
What does oily fish also contain
Omega n-3 fatty acids which help to keep your heart healthy
42
What is oily dish a good source of
Vitamins A, D
43
What are shellfish a good source of
Zinc needed for wound healing
44
How many portions of fish should you have a week
2
45
How many portions a week should be oily
1
46
What is the max recommended intake of oily fish for a woman who is trying to have a badly
2 x 140g
47
What is the max recommendation of oily fish for women boys and men
4 x 140
48
What should fish should only be Eaton once a week
Shark swordfish marlin
49
What are fish muscles composed of
Short segments of fibres
50
How can fish be preserved
Smocked, dried, canned, frozen
51
How can you cook fish
Fried grilled baked steamed poached
52
What temp does the flesh coagulate
50
53
What is the flesh commonly protected with
Foil bread crumbs or batter
54
What voto and and minerals does milk provide
Víctimas A B calcium and phosphorus
55
What % of milk is protein
5%
56
What % of milk is water
87%
57
What % of milk is carbohydrates
5%
58
What % of milk is fat
4%
59
What % of milk is Vito and and minerals
1%
60
What is the fat content of skimmed milk
O.1%
61
What is the fat content of 1% milk
1%
62
What is the fat content of semi skimmed milk
2%
63
What is the fat content of whole milk
3.6%

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