catering - nutrition, menu planing and costing

?
what are protiens made up of?
amino acids
1 of 21
proteins that are high in amino acids are called.....?
high biological value protiens
2 of 21
what foods have a high biological value?
milk, meat, fish, cheese, eggs and soya beans
3 of 21
what foods have a low biological value?
nuts, cereals and pulses
4 of 21
what are the two main types of carbohydrates?
complex and simple
5 of 21
what do compex and simple carbohydrates do?
complex release energy slowly and simple realeses energy quickly and only jas a short burst of energy
6 of 21
what is vitamin A needed for and where can you get it from?
good vision and fish, eggs, butter
7 of 21
what is vitamin B needed for and where can you get it from?
releasing energy from carbs and cereals, meat and fish
8 of 21
what is vitamin C needed for and where can you get it from?
fighting disease and helping the body absorb iron and - oranges, peppers and tomatoes
9 of 21
what is vitamin D needed for and where can you get it from?
it helps your body make strong teeth and bones and eggs and oily fish
10 of 21
what is iron needed for and what can happen if you dont have enough?
to make red blood cells and if you dont get enough you could get a disease called anaemia
11 of 21
what is calcium needed for and what can happed if you dont get enough of it
strong bones and you could get a disease called osteoporosis
12 of 21
what is water needed for in you body?
right temperature and digesting food
13 of 21
why cant vegan eat quorn?
because it contains eggs
14 of 21
people with coeliac disease cant eat.....?
a protein called gluten
15 of 21
where can coeliacs get their starch and fibre from?
rice and potatoes
16 of 21
what is table D'Hote menu?
it is a set menu
17 of 21
what is A La Carte menu?
food items are priced sepreatly
18 of 21
what is a Themend menu?
can also be called a speciality menu, eg mexican food
19 of 21
what do caterers need to think about when they are pricing their foods?
cost of ingredients, the cost of overheads ( electricity, heating and rent), labour costs and how much profit they want to make
20 of 21
what is meant by using ingredients that are 'in season'
it means using ingredients during the time of the year when they are locally produced
21 of 21

Other cards in this set

Card 2

Front

proteins that are high in amino acids are called.....?

Back

high biological value protiens

Card 3

Front

what foods have a high biological value?

Back

Preview of the front of card 3

Card 4

Front

what foods have a low biological value?

Back

Preview of the front of card 4

Card 5

Front

what are the two main types of carbohydrates?

Back

Preview of the front of card 5
View more cards

Comments

No comments have yet been made

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »See all Nutrition resources »