Chapter 8 Part 1 Flashcards

Question

Why is fish a good food to eat?

Answer 1

Fish is a delicious, healthy food. It is low in fat and easy to cook.

Answer 2

* White fish * Oily fish * shellfish

Answer 3

* trout * sardines * salmon * mackerel * herring

Answer 4

* sole * haddock * whiting * cod * plaice

Answer 5

* lobster * mussels * prawns * crab

Answer 6

* fresh poultry should be covered and stored in a refrigerator * keep raw poultry away from ready-to-eat foods in order to stop cross contamination

Answer 7

* put frozen poultry into a freezer as soon as possible after buying it * once thawed, do not refreeze

Answer 8

* thaw frozen poultry thoroughly before cooking * a full chicken should be placed in a refrigerator for 24 hours to defrost * do not prepare poultry beside ready-to-eat foods * cook thoroughly, the juices should run clear (not pink) when the thickest part of the flesh is pierced or cut

Answer 9

A, D, B group

Answer 10

Iodine and calcium

Answer 11

* buy from a reliable source * the eyes should be bright and bulging * the gills should be red * markings should be bright and clear * skin should be moist and unbroken * scales should not come off easily * fish shouldn't have an unpleasant smell

Answer 12

* place it on crushed ice and keep it in the fridge * cover to prevent the flavour from entering different foods * seperate from ready to eat foods * wash before use * use within 24 hours

Answer 13

1. If the skin is being left on, remove scales by scraping with a knife from tail to head and rinse 2. Cut off the head 3. Slit the the underside of the fish and remove the gut. 4. Remove the fins and tails using scissors 5. Remove any black membrane with salt 6. Rinse and dry using kitchen paper

Answer 14

* poaching * streaming * grilling * baking * frying * stir-frying * microwave cooking * stewing

Answer 15

Simmer gently in stock, milk or water | Suitable for all types of fish

Answer 16

Use a steamer or steam between two plates over boiling water | Suitable for fillets or small whole fish

Answer 17

Fish can be stuffed or baked in a sauce

Answer 18

A fish can be coated to protect it from high tempature in the oil.

Answer 19

For fish with firm flesh such as monkfish

Answer 20

* micro-organisms are destroyed * protein coagulates (sets) * fish become opaque * vitamin B is lost * connective tissue disolves and fish breaks apart easily

Answer 21

Fish is processed in various ways. Smoking, canning and freezing are common methods of processing.

Answer 22

* package should be frozen solid * package should be sealed * should be below the load line in open freezers * check the expiry date

Answer 23

* store as soon as possible in freezer * use by expiry date * follow the manufacturer's instructions for thawing and cooking * white fish should be used within 6 months of freezing * oily fish should be used within 3 months of freezing

Answer 24

* high biological value | * found in the white and yolk

Answer 25

Saturated fat is found in the yolk

Answer 26

No, that is why it is usually served with starchy foods to make up for this e.g scrambled eggs on toast

Answer 27

Calcium, iron, phosphorus, sulphur

Answer 28

A, B and D

Answer 29

Calcium, iron

Answer 30

* eating on their own * savoury dishes * holding air - eggs trap and hold air when whisked * glazing-beaten eggs may be brushed onto pastry to give an attractove finish * coating-foods may be covered in egg and breadcrumbs before frying * garnishing * thickening-eggs can be used to thicken mixtures * binding-eggs are used to bind food together * to enrich-eggs can add flavour and protein to some dishes e.g mashed potato * emulsions-eggs can hold oil and vinegar together e.g mayonnaise

Answer 31

The bord bia quality assurance scheme

Answer 32

To make every egg fully traceable back to the farm where is was produced

Answer 33

1. The first digit is for what farming method was used 2. The first set of letters are for what country the egg was produced in 3. The farm and county ID in next 4. And finnaly the best before date

Answer 34

As the egg ages water evaporates through the porous shell, the amount of air inside the air increases, making the stale egg lighter

Answer 35

* number eggs * EU size : small, medium and large * EU egg class, class is an indication of quality, A being the best * regristation number of the packing station * 'Free Range' will be printed on the box if hens have the freedom to roam in a natural enviroment

Answer 36

* store in a clean, cool, dry place * do not wash eggs, it removes the natural protective layer * store away from strong smelling foods as the smell might get absorbed through the porous shell * store with the pointed end down so they will keep for longer * don't use eggs after the best before date * don't use eggs that are damaged or dirty

Answer 37

* bacteria is killed * protein coagulates (sets) * egg white becomes cloudy then white * eggs curdle if cooked at too high a tempeture * overcooked eggs become hard and rubbery and are difficult to digest * lightly cooked eggs are more digestible

Answer 38

* wash your hands before and after handling raw eggs | * throw away broken egg shells imeadiatly

Answer 39

Yes (saturated)

Answer 40

Yes in the form of sugar

Answer 41

Calcium and phosphorus

Answer 42

A, B, D, E

Answer 43

* dentists say milk is one of the few drinks safe between meals * drinking milk may help control body fat * milk is the orginal fast food * a small cartoon of milk contains less fat than a packet of crisps

Answer 44

* whole milk * low-fat milk * skimmed milk * fortified milk * buttermilk * evaporated milk * condensed milk * dried milk * ultra heat treated (UHT) milk * soya milk

Answer 45

It is milk with 3.5% fat and is the most common type

Answer 46

It is milk that contains 1.5-1.8% fat

Answer 47

Skimmed milk is milk that has 0.1% fat

Answer 48

It lacks fat soluble vitamins

Answer 49

Fortified milk is low fat or skimmed milk with extra vitamins, folic acid and calcium added

Answer 50

Buttermilk is the liquid remaining after butter is made

Answer 51

Milk that has some water removed before it is canned

Answer 52

Condensed milk is similar to evaporated milk with added sugar

Answer 53

They are used in deserts and sweet making

Answer 54

Dried milk has all its water removed by evaporation

Answer 55

It is milk that is heated to 132°C for one second before it is cooled and packed

Answer 56

It can go for months without refridgeration

Answer 57

It is milk made from soya beans

Answer 58

It is used as a dairy substitute

Answer 59

The milk is heated to 72°C for 25 seconds then cooled quickly

Answer 60

To kill harmful bacteria

Answer 61

* bacteria are killed * protein coagulates (sets) and forms a skin on the milk * flavour is changed * loss of vitamin B and C

Answer 62

Butter, cream, yoghurt

Answer 63

Because of its high fat content

Answer 64

* standard cream * double cream * reduced fat cream * ultra heat treated (UHT) cream * cream from aerosols * soured cream * crème fraîche

Answer 65

Butter is made from cream that is churned until fat globules come together to form a solid mass

Answer 66

* sweet cream butter * unsalted butter * low-fat butter * dairy spreads

Answer 67

Yoghurt is made from milk to which a culture of bacteria is added

Answer 68

* natural yoghurt * fruit yoghurt * set yoghurt * low-fat yoghurt * greek yoghurt * frozen yoghurt * yoghurt drink

Answer 69

Calcium and phosphorus

Answer 70

Rennet is an extract of stomach lining of young animals which contain the enzyme rennin

Answer 71

1. Milk is pasturised to destroy bacteria 2. Bacteria are added to sour milk 3. Rennet is added to clot milk 4. The milk now consists of curd, a solid part and whey 5. The whey is removed and the curd is cut into pieces and salted 6. The cheese is pressed into moulds 7. Blocks of cheese are stored and allowed to ripen for between 3 and 12 months

Answer 72

It depends on how hard they push it into the mould

Answer 73

``` Hard: cheddar, parmesan Semi-soft: edam, blarney Processed: cheese slices, cheese spread Blue-veined: stilton, irish blue Farmhouse: coolea, gubbeen ```

Answer 74

* protein coagulates and shrinks * fat melts * overcooking causes cheese to become stringy and indigestible

Answer 75

* store in covered, cool place * keep out of sunlight * wrap cheese in greaseproof paper and cover with tinfoil * remove cheese from fridge one hour before serving better

Answer 76

It destroys vitamins B and sours it

Answer 77

Small amount of unsaturated fat

Answer 78

Carbohydrate is the main nutrient found in cereals. It is present in the form of starch or fibre

Answer 79

Iron, calcium, phosphorus

Answer 80

* Outer layer: bran: provides Vit B, iron amd fibre, usually removed during processing * Larger inner part: endosperm: mainly made of starch and gluten * Centre part: the germ: protein, fat, vit B is most nurtitous part

Answer 81

Wholegrain cereal products contain all or most of the cereal grain

Answer 82

Refined cereal products are mainly composed of endosperm

Answer 83

Fortified cereal products have some of the minerals and vitamins removed during processing added back in plus some extra nutrients

Answer 84

* wheat-pasta, bread, weetabix, cakes * rice-brown and white rice, rice krispies * maize-popcorn, tacos * barley-beer, whiskey * rye-rye flour, rye bread whiskey * oats-porridge, muesli, oatmeal

Answer 85

Pasta is made from durum wheat that is finely ground down into semolina and then mixed with water to form a dough

Answer 86

* long-grain rice * medium grain or risotto rice * short-grain rice * pre-cooked rice

Answer 87

* starch becomes more digestible * starch gains swell and bursts * the grains absorb liquid

Answer 88

* oven too hot, * tin too small * mixture too stiff or wet * mixture overbeaten

Answer 89

* overcooked * too little liquid * too much raising agent

Answer 90

Bread and scones: sounds hollow when tapped underneath Cakes: warmed skewer comes out clean, no mixture hanging on Sponges: shrinks in from sides of the tin, springs back when pressed lightly with fingers

Answer 91

1) when the gas has been produced in the dough it is put into the oven 2) the heat of the oven causes the gas bubbles to get bigger 3) the bubbles push upwards and make the dough rise 4) the heat of the oven forms a crust on the top which prevents anymore rising

Answer 92

* air * baking powder * bread soda * yeast

Answer 93

* the rubbing in method * the creaming method * the whisking method * the all in one method * the melting method

Answer 94

* labour saving * quick and easy * useful in emergencies * gives confidence to beginners

Answer 95

* high in sugar and salt, low in fibre * photos on packaging may be misleading * expensive * may contain additives

Answer 96

* bread and scone tins: sprinkle lightly with flour * sponge tins: grease with melted fat or oil then sprinkle with equal parts of caster sugar and flour * swiss roll tins: cut a piece of paper about 5cm larger then the tin * large cakes: grease the tin and line the bottom and sides eith greaseproof paper * silicone bakeware: oil lightly

Answer 97

* shortcut: sweet and savoury tarts, pies * rich shortcrust: sweet tarts, pies * cheese pastry: cheese straws, biscuits, quiches * wholemeal pastry: savoury flans, pies, tarts * flaky, rough puff, puff pastry: pies, tarts sausage rolls, mince pies * choux pastry: profiteroles, éclairs * filo pastry: spring rolls, savoury baskets, baklava

Answer 98

1. Weigh ingrediants accurately 2. Keep the ingrediants and utensils as cool as possible 3. Add water carefully 4. Mix with knife and knead lightly on floured boards 5. Avoid overhandling 6. Roll pastry as little and lightly as possible 7. Avoid stretching pastry

Answer 99

- clear soup: thin clear soup with well-flavoured stock | - broth: thin soup containing finely chopped meat or vegetables and an ingredient contains starch

Answer 100

- purée: a soup thickened by liquidising it after it has been cooked - thickened soups: a soup to which a thickening agent has been added

Answer 101

- appetising - well flavoured - has the right consistency - not greasy - served very hot

Answer 102

- herbs - croûtons - cream

Answer 103

Stock is water in which food has been cooked

Answer 104

- convenient - cheap - adds variety to diet - useful in emergencies - can be used as a base for other dishes

Answer 105

- can contain flavour enhancers - can contain excess salt - inferior flavour, texture compared to fresh soup - chilled soups can be expensive

Answer 106

- adds flavour - provides contrast to the texture of food - moistens food

Answer 107

- roux-based sauces e.g white - egg-based sauces e.g custard - fruit sauces e.g Apple - cold sauces e.g mint

Answer 108

- dried soups - cartons - canned soups - chilled soups in containers

Answer 109

A mixture of fat and flour, which when cooked is used to thicken soups and sauces

Answer 110

Describes food covered with grated cheese or breadcrumbs and browned in the oven or under the grill

Chapter 8 Part 1 Flashcards

(202 cards)