Food and Nutrition general revision

Just a little of what I've learnt for food and nutrition ocr :)

get ready for the best test everrrrrrrrrrr 

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At what temperature should the fridge be kept at?
5 degrees or below
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At what temperature should the freezer be kept at?
-18 degrees or below
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What is the danger zone?
5 degrees- 63 degrees
3 of 25
What is Thickening and setting?
Thickens and coagulates with gentle heat
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What is glazing or finishing?
Brushed over savoury pastries before baking
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What is binding?
Bind and stick dry ingredients together
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What does eggs provide?
HBV protein, Vitamins A + D (found in the yolk) + B group Vitamins, Minerals, Fat (only found in yolk) Water +Energy, Iron ( In the yolk)
7 of 25
what can eggs cause?
Salmonella
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What type of eggs are the most expensive?
Free Range
9 of 25
What does perishable food mean?
Bacteria is likely to grow
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What does Homogenised mean?
Breaks down the fat globules so there is not cream line
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What is pasteurisation mean?
Heat treated to destroy bacteria
12 of 25
Is cheese perishabe?
yes
13 of 25
What nutrients does Yoghurt contain?
HBV protein, fat, carbohydrates, vitamins, minerals + water
14 of 25
Why is meat cooked?
kill bacteria-prevent food poising, make meat tender- easier to eat, improve the flavour and taste, improve the colour and appearance + helps make meat last longer
15 of 25
What cooking techniques can be used to cook meat?
BBQ'd, dry fried. Roasting and grilled depends on the cut
16 of 25
Amount of each nutrient varies according to?
Age of the animal + part being eaten
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When buying meat what should it be like?
Moist, firm (slightly springy), goof colour + smells fresh
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What does fish lower?
Our cholesterol levels and keeps our body healthy
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What nutrient is fish highly linked to?
Omega 3
20 of 25
When is it best to eat fruit and veg?
Just after they have been dug up because that's when they have most nutrients in them
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What is a change when cooking fruit and veg?
Loss of vitamin c, cell walls are cut which allows the enzymes destroy the vitamin C
22 of 25
what is protein needed for?
Growth and repair of body tissues, muscles + blood cells
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what is the 3 types of fat?
saturated, unsaturated and hidden/invisible
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What are fats made up of?
Carbon, hydrogen + oxygen
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Other cards in this set

Card 2

Front

At what temperature should the freezer be kept at?

Back

-18 degrees or below

Card 3

Front

What is the danger zone?

Back

Preview of the front of card 3

Card 4

Front

What is Thickening and setting?

Back

Preview of the front of card 4

Card 5

Front

What is glazing or finishing?

Back

Preview of the front of card 5
View more cards

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