CAT A
Difference between HBV & LBV protein.
HBV: well-absorbed by body
LBV: NOT well-absorbed by body
Difference between simple & complex carbohydrates.
Simple carbohydrates: High in sugar
Complex carbohydrates: High in starchy & dietary fibre
Name the water-soluble & fat-soluble vitamins.
water-soluble vitamins: Vit B & C
fat-soluble vitamins: Vit A & D
Besides food, we can also get Vit D from _______.
sunlight
3 ways to increase dietary fibre in food?
- choose brown rice instead of white rice
- eat fruits as snacks
- add vegetables in dishes
- use wholemeal flour to bake
Health problems like coronary heart diseases, hypertension & diabetes are caused by:
Obesity
Not exercising
Family history
Too much unhealthy fats
3 ways to reduce sugar in food
- add less sugar in baking
- choose fruits, NOT cakes & cookies
- choose water, NOT sweet drinks
What is:
a vegan?
a lacto-vegetarian?
an ovo-vegetarian?
a vegan: only from plants
a lacto-vegetarian: all plants + dairy
an ovo-vegetarian: all plants + eggs
3 ways to reduce salt in food
- add less salt to cooking
- cut down on salty snacks like ??
- use herbs and spices instead of salt
How to cut cost when meal-planning?
- Choose house brands
- Buy local products / Buy ugly produce
- Buy items on discount
What is balanced diet?
What is malnutrition?
Balanced diet: Contains ALL NUTRIENTS in CORRECT AMOUNTS (ANCA)
Malnutrition: too much or too little nutrients in the diet
Difference between:
Oily & White fish?
Crustacean & Mollusc?
Oily fish has more fats than white fish
Crustacean has legs & Mollusc no legs
3 ways to reduce fats in food
- steam/bake instead of frying
- use less oil in cooking
- choose low-fat milk
What is the Danger Zone temperature range?
What does it mean?
5°C - 60°C
Bacteria in the food can grow quickly
Name 2 tender cuts of meat
Name 2 tough cuts of meat
How should we cook tender & tough meat?
Tender: Loin & Ribs --> grill/fry
Tough: Chuck & Brisket --> boil/simmer
3 ways to tenderise meat?
- pound the meat
- marinate with lemon juice
- cut into small pieces
3 roles of egg in food, with examples?
G - Glazing (pastry)
R - Raising (cake)
C - Coating (chicken cutlet)
3 ways to prevent loss of nutrients in vegetables?
- don't soak vegetables, wash under running water
- don't cut too small
- if need to peel, peel thinly
Types of cereals?
Uses of cereals
Barley - barley soup, barley drink
Rice - sushi, briyani rice
Oat - oat cookies, oatmeal porridge
Wheat - pastry, cake, bread, pasta
Corn - grilled corn, popcorn, corn soup
What if the difference between fats & oils?
Uses of fats/oils in cooking?
Fats are solid at rtp + usually from animals. Oils are liquids at rtp + usually from plants.
Uses: Gives flavour/colour to cakes, prevents food from sticking to pans, gives crispy texture to fried food
Explain the 3 modes of heat transfer
Conduction: transfer heat by direct contacts
Convection: hot air/liquid rise, cool air/liquid sink then form convection currents
Radiation: transfer heat by waves
Name some examples of pulses / legumes?
Why must we soak them before cooking?
red beans, green beans, black beans, dhal
Must be soaked to shorten cooking time
How to form grilled chicken into a balanced meal?
Use My Healthy Plate
Meat & others: Chicken
Wholegrains: Brown rice
Veg & Fruits: Stir-fried kai lan
Give examples of:
- tropical fruits
- pome fruits
Tropical: banana, durian, coconut
Pome: apple, pear
Suggest safe ways to store:
- frozen meat/fish
- dairy products
- eggs
frozen meat/fish: keep in air-tight containers + lowest shelf in freezer/chiller
dairy products: kept in sealed containers + in chiller
eggs: keep it upright, store in egg carton in chiller, away from strong smell