Meal Planning
__________ contains food from all the food groups in the correct proportion.
Balanced Meal
_______ is defined as the application of heat to food. _____brings about physical and chemical changes.
Cooking
Protein is vital for the growth, _____ and maintenance of the body.
Repair
______ foods are foods which form the largest part of a persons diet.
Staple
The proper behavior, which is associated with eating a meal, is called ___________.
Table Manners
A ___________ course meal parts include a Protein, Starch, Cooked and Uncooked Vegetable along with a beverage.
One Course Meal
Name 2 reasons why we cook food.
Cooking improves the digestibility and flavor of food.
Cooking destroys organisms and materials that may cause food borne diseases.
Cooking can make food more attractive and appetizing.
Cooking makes the nutritive value of the food available in edible form.
Cooking introduces variety in the diet.
Cooking preserves food for later use.
Protein foods can come from two main categories they are:
Animal protein (Complete proteins)
Plant Proteins (Incomplete proteins)
The ______ is the outside husk. It is rich in dietary fiber. It also contains proteins, vitamins, minerals and carbohydrates.
Bran
________ is a code of behavior that helps people to get along with each other.
Etiquette
A ________ is a combination of dishes that form a meal.
Menu
______ is necessary for cooking. It is a form of energy that is produced when a substance vibrates and moves quickly.
Heat
Name 3 meat sources that come from Animal Proteins
eggs, cheese, fish, seafood, beef, veal, mutton, goat, pork, ham, chicken, duck, game, turkey.
The _____ is the embryo which has the potential to sprout into a new plant. It contains many B vitamins, some protein, minerals, and healthy fats.
Germ
Name 3 basic Table Manners
Place the napkin on your lap after being seated.
Turn off electronic devices, this include all cell phones
Wait until everyone is served before eating
Sit up straight. Do not hunch over your plate.
Chew with your mouth closed. Do not overfill your mouth with food.
You can place your wrists or forearms on the table or hands on your lap.
Always say Thank You when served something. Show courtesy.
Name 4 factors that you must take into consideration when planning meals.
Nutrition
Likes and dislikes
Seasonal availability of food,
Food preferences,
Finances,
The sensory qualities of the food,
The knowledge and skills of the cook and;
The equipment available.
Name 2 moist heat methods and 2 dry heat methods
Moist
Poaching
Simmering
Boiling
Steaming
Dry
Pan Broil
Roast or Bake
Grill
____ ______ are protein molecules that are made up of small units joined together like links in a chain.
Amino Acids
Name 4 cereal grains
WHEAT, Rice, Oats, Barley and Rye
_______ is the term used for the dishes used in meals. They can be made up of clay or plastic.
Dinnerware
Name the three meal patterns of the day.
Breakfast
Lunch
Dinner
Name 2 advantages of steaming food.
Foods are easy to digest
Can be used to prepare an entire meal
Food remains moist
No loss of nutrients as food does not come into direct contact with water
Name 5 Plant Protein foods.
tofu, soya, tempeh, seitan, nuts, seeds, certain grains and even peas. chickpeas, lentils, beans (such as black, kidney and adzuki beans) and split peas.
True or False: Excess water should not be used to cook cereal products so that dissolved nutrients will not be discarded with the excess water.
True
____________ is the table setting for one person. The cover consists of all the dishes, glassware and napkin that a person would use for a meal.
Place Setting/Cover