Cereals
Name 5 types of cereals.
B - Barley
R - Rice
O - Oats
W - Wheat
C - Corn
Suggest 2 suitable methods for cooking veal.
Veal is the young of a cow, which produces a tender meat.
Dry heat & hot fat - grilling, roasting, frying
Why is fish more tender than meat?
Fish has lesser connective tissues.
Milk is undergoes heat treatment to destroy micro-organisms.
List 3 common heat treatments of milk.
Pasteurized - 70°C for 15 secs
Sterilized - 115°C for 15 mins
Ultra High Temperature - 130°C for 1 sec
Give 2 examples of
- Roots
- Tubers
Name 2 nutrients in each of these parts of the cereal grain:
Bran
Endosperm
Germ
Bran - dietary fibre, iron, B-vitamins
Endosperm - starch, proteins
Germ - fats, Vitamin E, iron, phosphorus, calcium
Name 3 ways to tenderize tough meat.
Cut into smaller pieces.
Pound the meat with a meat pounder.
Cut against the muscle grains.
Marinate with lemon juice.
Use chemical meat tenderizers.
State the difference between white fish and oily fish.
White fish - white flesh; fats stored in liver
Oily fish - dark flesh; fats stored in flesh
List 3 practical uses of eggs in food preparation.
Glaze pastries.
Trap air such as sponge cake, meringues.
Main dish such as omelette.
Emulsify dressings.
Give 2 tips for storing leafy vegetables.
- wrapped in air-tight plastic bag
- stored in the crisper section of the fridge
Name 1 use of each type of cereal in meals.
Barley - soups and drinks
Rice - porridge, dumplings
Oats - cookies, oatmeal porridge
Wheat - pasta, bread, cakes
Corn - grilled corn, corn flour to thicken soups
List 3 factors affecting tenderness of meat.
Give 3 guidelines for choosing fish.
No unpleasant smell
Flesh is firm and moist
Gills are bright red
Eyes should be full, not sunken
Scales should be intact
Explain why infants and young children should not consume skimmed milk.
Skimmed has trace amounts of fats.
Reason 1: Lack fat-soluble vitamins that are essential for growth.
Reason 2: Lack the calories from fats to support their energy needs.
Why did most vegetables shrink upon cooking?
During cooking, the cellulose in vegetables is softened, causing the vegetables to shrink.
Give 2 tips for choosing cereals.
Check expiry date of cereal product
Ensure no weevils / tiny worms are present
Don't buy cereal product with powdery residue
Do not buy whole-grains in bulk (fats in germs become rancid easily)
List 3 guidelines for choosing fresh meat.
No unpleasant smell.
Flesh is moist but not wet.
Flesh is springy to touch.
Muscle grains should be fine and even.
Colour of meat should be bright red.
List 3 ways to prepare fish BEFORE STORING.
Remove scales by scraping from tail to head.
Slit the belly to remove the internal organs to prevent fish from spoiling quickly.
Rub the inside of the fish with some salt to rid of any smell.
Describe 3 different uses of milk in food preparation.
Make roux sauces.
Serve with breakfast cereals.
Use to make puddings/custards.
How do you store the following types of fruits?
a) Avocado & bananas
b) Unripe fruits
a) Avocado & banana: Place in a cool and dry place.
b) Unripe fruits: Store in an open area (room temp)
Describe the changes in boiling of rice.
Starch grains in rice will absorb the surrounding water and expand. This cause the rice grains to soften.
Explain the reactions when grilling meat.
Give 3 points when STORING fish.
Suggest 2 ways to improve digestibility of cheese.
Grate the cheese.
Cook with starchy food such as mac and cheese.
Give 3 ways to conserve nutrients in cooking of vegetables.
Use gentle heat when cooking - heat destroys water-soluble vitamins
Avoid using alkalis/baking soda - causes destruction of B and C vitamins
Steam food instead of frying – retains more water-soluble vitamins
Microwave foods to retain nutrients as cooking time is reduced
Use small amount of water to boil vegetables
To enhance nutrients, foods can be combined e.g meat cooked in soups with vegetables to increase the nutritive value of the dish.