foods which have been processed to prevent rapid decay
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Raw meat, chicken and fish...should be stored...
bottom shelf, well-away from cooked foods
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Milk, eggs...should be stored...
bottle rack, egg rack (or box)
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Butter, margarine, yogurts...should be stored in...
top shelf
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Cooked meats, pates, cheese, deserts...should be stored in...
middle shelf
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Vegetables, salads...should be stored in...
salad drawer
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Flour, pasta, rice, sugar...should be stored in...
dry cupboard in sealed containers
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Tinned foods...should be stored in...
dry cupboard
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Breakfast cereals, tea, coffee...should be stored in...
sealed containers or tins
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Herbs and spices...stored in...
away from sunlight in dry cupboard
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Blanching...
cooking vegetables or fruit in boiling water for short periods of time to inactivate enzymes which cause deterioration
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Advantages of microwaves..
saves time - upto 75% of cooking time, saves money, saves washing up, can be used for thawing, reheating, cooking, easier to clean, safer to use, available in different categories
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Advantages of food processors...
saves time, can be used for flour mixtures, can be used for grating, grinding, goblet and blade can be washed in a dishwasher
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Advantages of blenders/liquidisers (two types - goblet and hand-held)...
goblet types - similar to food processors - good for purees and smoothies, handheld - more convenient for soups and baby foods
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Advantages of food mixers (hand-held or free-standing with a bowl and stand)...
handheld - whipping cream, whisking eggs whites, easy to clean and store, Free-standing - more powerful, variety of attacments
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Reasons for cooking foods...
kills bacteria, develops flavours and taste, soften fibres in meat and vegetables nad make them easier to eat and digest, improve keeping qualities, give variety to diet
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Convection...
heat moving through liquids and gases by convection currents - e.g saucepan, oven
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Conduction...
heat conducted through molecules in solids and liquids - e.g frying pan
conduction through dish and convection through liquid
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Cooking methods - Pressure cooking
conduction through pan, convection through water
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Cooking methods...roasting
convection and conduction through roasting pan
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Cooking methods - baking
convection and conduction through baking tin
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Cooking methods - grilling
radiation
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Cooking methods - deep frying
conduction through pan and convection through fat
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Cooking methods - shallow-frying
conduction through pan and convection through fat
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Cooking methods - stir-frying
conduction through pan and convection through food
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Cooking vegetables to reduce nutrient loss...
buy fresh veg, boiling (1 cm of water and rapid boil for 6 mins - use any liquid for gravy), steaming (bring water to boil in steam then add veg and cover with lid, steam for 6 mins)
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Purposes of different ingredients...flour
gives strucutre
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Purposes of different ingredients...eggs
coagulate, set and enrich the mixture
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Purposes of different ingredients...sugar
tenderises and gives sweetness
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Purposes of different ingredients...raising agent
gives aeriation
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Purposes of different ingredients...fat
tenderises and gives moist, crumbly texture
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Partly processed foods...
food manufacturer has carried out some of prep for you - e.g pasta, fish pies, ready diced veg, ready grated-cheese
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Full processed foods...
food manufacturer has processed food so can be defrosted, reheated or cooked with other foods...e.g veg, burgers, instant soup, custard, jam, baby-food
busy, own freezers so able to store ready meals, microwaves, change in shopping habits, change in meal patterns, increase in single-person households, useful for older people
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Disadvantages of convenience foods...
expensive, portions may be small, high in fat/sugar/salt and additives, limits dietary fibre, excess packaging
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Other cards in this set
Card 2
Front
Non-perishable foods are...
Back
foods which have been processed to prevent rapid decay
Card 3
Front
Raw meat, chicken and fish...should be stored...
Back
Card 4
Front
Milk, eggs...should be stored...
Back
Card 5
Front
Butter, margarine, yogurts...should be stored in...
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