Meal Planning
Pastry
Presentation of Foods
Fruits and Vegetables
Convenience Foods
100

This group of people needs: food for growing and activity 

Appetites are large but need a balanced diet 


Adolescence 

100

this is a dough made from flour, fat and Water

pastry

100

____________  is the process of enhancing savory foods by making them look more attractive and appetizing to the eye and palate.

Garnishing

100

______-are a unique group of foods because there is such a wide variety of types, flavors, colors and textures. _____ are the part of the plant that carries the seeds for future generations of plants.  

Fruits

100

Convenience foods are??

...foods that have been pre-packaged

200

This group of people needs: extra calories provided by fats and carbohydrates 

Also need extra vitamin B12 to help with digestion of carbohydrates. 

Adults

200

this is used for sWeet and savory pies and tarts

Short Crust Pastry

200

Name three examples of garnishes are:

  • Carrot curls  

  • Tomato rose 

  • Lemon twist 

  • Cucumber rose  

  • Radish rose  

  • Celery Stick Fan  

200

Name three types of Fruits:

BERRIES 

CITRUS FRUITS 

 STONE FRUITS  

 FLESHY OR HARD FRUITS 

MELONS 

200

Name two categories of convenience foods 

  • Frozen Foods 

  • Dried/Dehydrated Foods

  • Canned/Bottled Foods 

  • Ready-prepared Meals 

  • Cook-chill Foods

  • Instant Foods

  • Ready-to-Eat Foods

300

This group of people should: take the advice of Doctor or clinic regarding diet. 

Usually need extra protein, vitamins, iron, and calcium. 

Need about one liter of milk a day as well as fresh fruit and vegetables daily. 

 

Expectant or Nursing Mothers

300

this is the richest type pf pastry 

Rough Puff

300

_____________  is the art of beautifying sweet foods to make them look more attractive. They enhance the appearance of the food and provide texture, color and flavor to the dish.  

Decoration

300

Name three nutrients  that Fruits provide

Fats

-Carbohydrates

-Vitamin C

-Vitamin A 

-Minerals

-Water 

300

_______ ______ is using leftover foods and new ingredients to create attractive new dishes.

Rechaufee cookery

400

This group of people needs: extra calcium, vitamin D, B, and iron

Smaller meals but still of good quality 

Fiber rich foods to avoid digestive problems such as constipation 

Elderly 

400

This type of pastry includes egg and is used for making puffs and eclairs.

choux

400

NAME TwO TYPES OF DECORATIONS: 

  • Icing 

  • Fruits and Nuts 

  • Caramel 

  • Chocolate Curls 

400

_____ are usually served as an accompaniment to a main meal but with imagination and good cooking, they can be seen as being the star of the meal.

Vegetables

400
Give four examples of Rechauffe meals

  • Meat- meat loaf, shepherds pie, meat rollover

  • Fish- fish pie, fish cutlets, croquettes

  • Rice- friend rice, rice balls, rice pilaf

  • Bread- bread pudding

  • Cakes- cake pops 

  • Fruits - fruit salad 

  • Pulses- soups, stews 

500

This group of people needs:

Extra amounts of crisp, fresh and varied fruit and vegetables and whole grain products to supplement their diet sometimes with extra vitamins and minerals

Vegetarians 

500

define the term baking blind

The term baking blind means baking the pastry shell or single crust Without filling

500
Name 5 tools used in presenting and styling:

Piping bags

Tweezers


Melon baller

julienne peeler 

 apple corer

Paint Brush

Squeeze Bottle

500

Name three reasons why  Vegetables are important in the diet as they:

  • Provide essential vitamins 

  • Add roughage to the diet 

  • Add flavor, texture and color to meals

500

How should leftovers be stored?

  • Always use a clean container to hold the leftovers or wrap leftover in leak proof plastic bags to prevent cross-contamination 

  • Keep different types of leftovers separately 

  • Use refrigerated leftovers within 24hours, or freeze them for later use 

  • Date leftovers to help identify the contents and to ensure they are not stored too long 

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