Food & Nutrition

Front 1

What are Carbohydrates?

Back 1

It is a energy yielding nutrient that is made up of the elements, carbon, hydrogen and oxygen.

Front 2

What are monosaccarides?

Back 2

This is the simplest form of nutrients and the ones important in nutrition are glucose, fructose and galactose

Front 3

Define them

Back 3

Glucose - also called grape sugar or blood sugar. It is the chief product of the digestion of starch and sugar.

Fructose - this is the sweetest sugar and is also referred to as fruit sugar. It is found in honey along with glucose.

Galactose - occurs in milk

Front 4

What are Dissacarrides?

Back 4

It is made up of 2 units of monossarides

Front 5

Examples of dissacarides

Back 5

Sucrose - combination of 1 unit of fructose and one unit of glucose. It is found in concentrated forms of sugar such as sugar cane and sugar beef.also syrup, mollases and some fruits and vegetables.

Lactose - it is a milk sugar that is made up of 1 unit of galactose and 1 unit of glucose.

Maltose/Malt sugar - contains 2 molecules of glucose which is found in beer and other malted products.

Front 6

Effects of heat on proteins

Back 6

When proteins are heated, their chemical structure is denatured and begins coagulating which generally becomes less digestable.

Front 7

Effect of heat on meat...state what type of heat.

Back 7

Dry or moist heat.. collagen and elastin molecules begin to coagulate at 60° . Over a 100° coagulation is rapid and becomes hard and less digestable. In the presence of moisture, collagen is changed into protein gelatin which is soluble

Front 8

Effects of heat on milk

Back 8

Boiling or Baking. Lactalbumin and lactoglobulin coagulate gradually as a skin is formed on the surface.

Front 9

Effects of heat on cheese

Back 9

Dry heat. Protein coagulates rapidly and forms a rubbery texture and into a crisp and less digestable state

Front 10

Effect of heat on egg white

Back 10

Ovalbumin starts coagulating into a solid 60° and gradually becomes solid and opaque

Front 11

Effect of heat on egg yolk

Back 11

Dry or moist heat. Proteins start to coagulate at 70° and gradually becomes hard and dry.

Front 12

Fats

Back 12

They are made up of the elements ; carbon, hydrogen and oxygen

Front 13

Functions of fats

Back 13

Provides a convenient and concentrated form of energy

2)sorrounds and protects vital organs

3) provides a reserve of energy for long term storage

4) provides an insulating layer (adipose tissue) to preserve body heat and to protect skeleton and organs

5) provides a source of fat-soluble vitamins; A,D,E,K

6) provides flavor and texture in food

7) provides a feeling of satiety (fullness)

Front 14

Chemistry of fats

Back 14

Fats and oils have the same chemical structure but have different physical appearances at normal room temperature.

Fats are solid

Oils are liquid

Front 15

What is visible fat?

Back 15

These can be detected in food

Eg. Fat on meat, butter, lard, suet, margarine, cooking fats and oils

Front 16

What is invisible fat?

Back 16

This is a constituent part of food and is difficult to detect.

Eg. Lean meat, egg yolk, flesh of oily fish,nuts, seeds, fruits, pastry, cakes, biscuits, fritters

Front 17

What is mechanical energy?

Back 17

Used for the voluntary and involuntary movement of muscles in the body

Front 18

What is chemical energy?

Back 18

Used for all chemical metabolic reactions in the body

Front 19

What is heat energy?

Back 19

Used to maintain body temperature

Front 20

What is electrical energy?

Back 20

Used for the transmission off nervous impulses

Front 21

Measurements of energy

Back 21

Energy is measured in kilocalories (kcal) or kilojoules (kj)...1kcal = 17 kj

Front 22

What is kilocalorie defined as.?

Back 22

The amount of heat energy needed to raise the temperature of 1kg of pure water by 1°

Front 23

What is kilojoules?

Back 23

This is the metric unit of measurement of hear an energy

Front 24

Fats, carbs and proteins are then said to have energy value or??

Back 24

Calorific value

Front 25

What are the calorific values?

Back 25

1g of pure protein = 4kcal or 17kj

1g of pure fat = 9kcal or 38kj

1g of pure carb =3.75-4kcal or 16kj

Front 26

What is a cake?

Back 26

A mixture of fat, flour, sugar, a liquid, eggs

Front 27

Cakes vary in taste and flavor due to?

Back 27

The proportion of ingredients and preparation method of cooking

Front 28

The quality of cake is affected by?

Back 28

The amount or type of fat used in the mixture?

Front 29

What are the functions of fat?

Back 29

To improve tenderness & flavor to give a more finer uniformed grain.

To give a moist and silky texture

Front 30

Functions of liquid

Back 30

Gelatanization of starch

Development of gluten

To providing steaming for mixture to rise

Front 31

Types of flour used in cake making

Back 31

All-purpose, self -rising, pastry flour, cake flour

Front 32

Flours used in cake making should be?

Back 32

Weak or soft meaning it should have a low protein content

Front 33

What is gelatinization?

Back 33

This is when starch grain swells and pops when exposed to moist heat

Front 34

What is the main raising agent?

Back 34

Air

Front 35

How is air added in the mixture?

Back 35

By rubbing fat into flour

Creaming of fat and sugar

Whisking egg alone or egg with sugar

Front 36

Raising agents are called?

Back 36

Leveling agents

Front 37

Two chemical agents are

Back 37

Baking soda and bicarbonate soda

Front 38

Baking soda and bicarbonate soda are used in?

Back 38

Baking soda- plain cakes

Bicarbonate soda - gingerbread

Front 39

Functions of eggs

Back 39

Used to trap air

Used to emulsify fat in cream mixture

Adds color and nutritional value

Used to help set cake in risen position by coagulation of egg protein