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25 Cards in this Set
- Front
- Back
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MACRONUTRIENTS |
MACRO: BIG ARE NEEDED IN BIG AMOUNTS |
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WHAT ARE CARBOHYDRATES |
PROVIDE 50% OF THE BODY'S ENERGY EXCESS CARBOHYDRATES ARE STORED AS FATS |
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HOW DO CARBOHYDRATES PROVIDE ENERGY FOR US |
ENERGY IS BROKEN DOWN INTO GLUCOSE AND ABSORBED INTO THE BLOODSTREAM WHERE IT IS USED FOR ENERGY |
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WHAT ARE MONOSACHARIDES |
THESE ARE THE SIMPLEST OF CARBOHYDRATE MOLECULES.EXAMPLES INCLUDE GLUCOSE< FRUCTOSE AND GALACTOSE |
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WHAT ARE DISACHARIDES |
FORMED WHEN 2 MONOSACHERIDE MOLECULES JOIN TOGETHER. EXAMPLES INCLUDE SUCROSE AND LACTOSE |
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WHAT ARE POLYSACHERIDES |
MADE UP OF MANY MONOSACHERIDE MOLECULES JOINED TOGETHER. EXAMPLES INCLUDE STARCH, GLYCOGEN AND DIETARY FIBRE |
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WHAT ARE THE DIFFERENT TYPES OF SUGARS |
INTRINSIC - FOUND IN PARTS OF THE CELL STRUCTURE OF SOME FRUIT/VEG EXTRINSIC - SUGARS WHICH AREN'T NATURALLY FOUND |
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WHAT IS DIETARY FIBRE |
KEEPS GUT HEALTHY FOUND IN PLANT BASED FOODS WE SHOULD EAT 18G A DAY |
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WHAT ARE THE NUTRITIONAL PROPERTIES OF STARCH |
SLOW RELEASE ENERGY |
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WHAT ARE THE TYPES OF STARCH SOURCES |
CEREALS |
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WHAT ARE THE FUNCTIONAL PROPERTIES OF STARCH |
BULKING SETTING - SETS A LIQUID INTO A SOLID ELASTICITY - HELPS WITH GLUTTON DEVELOPMENT |
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WHAT ARE MODIFIED STARCHES |
ADDITIVES THAT HAVE BEEN ALTERED TO ENHANCE STARCH'S PROPERTIES AS A THICKENER |
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EXAMPLES OF MODIFIED STARCHES |
STARCH + PHOSPHATE IS USED IN CANNED SOUPS TO PREVENT THE SOUP FROM SEPARATING OXIDISED STARCH IS USED FOR BATTERS PRE-GELATINISED STARCH THICKENS WHEN LIQUID IS ADDED WITHOUT HEAT STARCH + CHLORINE STOPS THE TOPPING FALLING OFF PIZZA |
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WHAT ARE THE THE NUTRITIONAL PROPERTIES OF SUGAR |
SHORT TERM ENERGY SOURCE |
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SOURCES OF SUGAR |
SUGAR BEET |
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FUNCTION OF SUGAR |
SWEETENS ADDS COLOUR/FLAVOUR BULKING AGENT CRYSTALLIZATION |
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WHAT ARE THE DIFFERENT METHODS FOR MAKING CAKES |
CREAMED (RATIO OF INGRENGRENTS = 1:1:1:1) WHISKED (RATIO OF INGREDIENTS = 1:0:1:2 RUBBING IN (RATIO OF INGREDIENTS = 4:2:2:1) MELTING (RATIO OF INGREDIENTS = 4:2:4:1) (ratios are given in this order: flour:fat:sugar:egg) |
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WHAT ARE THE METHODS OF PRODUCTION |
ONE OFF - name given to individual hand made products, made by highly skilled craftspeople. Thy are expensive BATCH - used when a fixed number of products are required to be identical. more economical than one of as more ingredients are required and can be bought in bulk MASS - repetitive flow or assembly line and large scale machinery is used to mix and process the product, with some stages are controlled by computers CONTINUOUS FLOW - production goes on 24 hours a day with most processes being computer controlled |
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WHY HAVE CONTROL POINTS |
IT PROVIDES ASSURANCE TO THE CONSUMER AND ADDRESSES COMPLAINTS TO PREVENT LAW SUITS. THIS INVOLVES IDENTIFYING IN ADVANCE WHAT MIGHT HAPPEN. PUTTING CONTROL CHECKS in TO AVOID PROBLEMS AND A LOT OF DOCUMENTATION AND RECORD KEEPING |
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COLLAGEN |
THE CONNECTIVE TISSUE IN AND AROUND MUSCLE FIBRES AND TENDONS OF MEAT |
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ELASTIN |
IT REMAINS YELLOW IN COLOUR, EVEN AFTER BEING COOKED. LIGAMENTS WHICH JOIN 2 BONES TOGETHER ARE MADE OF ELASTIN |
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FINE MUSCLE FIBRES |
come from muscles of young animals or from older animals from the muscles which do less work. They contain little collagen and are tender |
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THICK MUSCLE FIBRES |
tend to be from older animals. Include muscles which do the most such as the neck and the shin. They have more connective tissue to prevent muscle damage. Need long, slow cooking to make it tender |
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