Unit 3 Techniques And Skills Food Storage, Preperation And Cooking Flashcards Preview

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Flashcards in Unit 3 Techniques And Skills Food Storage, Preperation And Cooking Deck (29)
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1

What are perishable foods?

Rapidly decay
Kept in fridge
Wrapped
Use by date

2

What are non-perishable foods?

Foods that have been processed to prevent rapid decay
Usually stored in cupboards
E.g. Pasta, tins

3

What is blanching?

Cooking vegetables or fruit in boiling water for short periods to inactivate enzyme which may cause deterioration

4

What small equipment should be in a kitchen?

Chopping boards - wood, plastic or glass
Scales - balances, electronic
Knives for different purposes

5

Explain how a microwave cab be used to cook

Saves time - up to 75%
Saves money - uses less energy
Saves washing
Used for thawing, cooking and reheating
Easier to use and clean

6

Explain how a food processor can be used

Saves time when chopping, slicing and pureeing
Used to make mixture
Grate cheese
Grind nuts
Can be washed in dishwasher

7

How can a blender be used?

Goblet and handheld
Blending
Mixing

8

How can a food mixer be used?

Free standing more powerful
Different attachments
Easily cleaned and stored

9

What is meant by energy saving and labour saving?

Energy saving - using less power such as electricity or gas
Labour saving - saving effort

10

How can risk using equipment be reduced?

Don't leave sharp knives in bowls of water
Don't over full bowls
Keep water away fro plugs
Only switch blenders in when held down

11

Can you put wood in the dishwasher?

Yes but don't

12

What are the reasons for cooking?

To kill bacteria
Improve taste
Soften fivers
Variety
Keep for longer

13

Explain convection cooking

Hot less dense air rises and the cool air sinks and is heated

14

Explain cooking through conduction

Solids and liquids conduct heat
Particles vibrate with more heat- more energy

15

How is food cooked using radiation

Hera is transferred directly to the food by infrared rays from the heat source

16

How do microwaves cook food?

Use electromagnetic waves
Penetrates water molecules

17

What is organoleptic?

Sensory qualities of foods

18

What are the guidelines to reduce nutrient loss?

Use fresh vegetables
Cut just before cooking
Steam or microwave instead of boiling

19

What is meant by moist and dry cooking?

Moist - added liquid
Dry- no added liquid, fat used to prevent sticking

20

What is sensory testing?

Commenting on the appearance, taste and texture

21

Why must food be stored correctly?

Maintain freshness, palatability and for safety

22

What does mean to modify?

Alter recipes to reduce fat, salt or sugar, or increase fibre

23

What are partly processed foods?

Food manufacturer has carried out some of then preparation - fresh and chilled
Examples - ready diced or shredded, sauces, ready greater

24

What are fully processed foods?

Food manufacturer has processed the food so that it can be deforested, reheated or cooked with other foods
Example - burgers, ready meals, instant soup, milk powder, custards, baby food

25

What are examples of ready to eat food?

Pies, cold meats, quiches, sausage rolls, meat pies, snack bars

26

Why are people using more convenience foods?

Useful for busy people
More people own freezers -able to store food
More people have microwaves
Change in shopping habits
Advances in technology have improved quality
Changes in meal patterns
Instead run single person households
Useful for older people

27

What are the disadvantages of convenience foods?

May be more expensive
Small portions
May be high in fat, sugar, salt and additives
Limit of dietary fibre
Excess packaging

28

How can convenience foods be used sensibly?

Combine with fruit and vegetables
Read ingredients list for fat and salt
Don't eat everyday
Use ready made sauces in jars
Frozen fish and vegetables retain nutritional value

29

What is a cook-chill?

Foods which have been partly or fully cooked and then chilled by the manufacturer