catering - nutrition, menu planing and costing 5.0 / 5 based on 1 rating ? Design & Technology: Food TechnologyNutritionGCSEWJEC Created by: kirstentravis1Created on: 03-04-16 11:08 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
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