Meat
State two tender and two tough cuts of beef.
Tender: sirloin, short loin, rib
Tough: round, flank, brisket, shank, chuck
White fish: cod, red tilapia, seabass
Oily fish: mackarel, salmon, tuna
State the five examples of cereal.
Barley, rice, oats, wheat, corn
State three nutrients that are found in eggs.
Egg white: B group vitamins, proteins
Egg yolk: fat soluble vitamins, fats
Minerals: iron, iodine, zinc, selenium
Give two examples of fruits based on these categories.
Citrus, berries, pomes, melons, drupes
Citrus: lemon, orange, lime
Berries: blueberries, strawberries, raspberry
Pomes: apples, pear
Melons: rock melon, watermelon, honeydew
Drupes: plum, peach, cherry, apricot
State and explain two methods to tenderize meat.
1. Acid (lemon/ tomato juice) - break down muscle fibre
2. Tenderizers (papain, bromelain) - break down connective tissues
3. Mechanical methods (pounding, cutting into smaller pieces) - break down muscle fibre and connective tissues
State three examples of poultry and identify the main nutrients in the poultry.
Chicken, duck, geese, turkeys
Main nutrients: HBV proteins, saturated fats, B group vitamins, iron, potassium
State the three parts of a cereal and identify the main nutrient for each part.
Bran - Dietary fibre, phosphorus, iron, B group vitamins
Germ - Essential fatty acids, B group vitamins, Vitamin E, iron, phosphorus, iron, zinc
Endosperm - Carbohydrates, starch, LBV proteins
Describe three functions of eggs.
Emulsify batters, bind ingredients, thicken sauces, coat food, raising agent, setting agent, glaze, garnish, increase nutritive value of food
How should pulses be prepared before cooking?
Pulses are usually soaked for a few hours before cooking to reduce cooking time.
What influences the tenderness of various cuts of meat?
Location of the cut, amount of connective tissue, age of the animal
Describe two ways to determine if the shellfish are properly cooked.
1. When shells of molluscs are full opened
2. When crustaceans changes colour to bright orange
State two uses of each cereal in food preparation.
Barley - barley drinks, added into rice or dessert
Rice - rice noodles, sushi, kueh salat
Oats - oat porridge, breakfast cereals
Wheat - bread flour (bread), wholemeal flour (cake)
Corn - corn soup, tortilla skin
Give two examples of soft unripened cheese.
Describe two uses of cheese in food preparation.
Soft unripened cheese: cottage cheese, cream cheese
Uses of cheese: topping on pasta, used in desserts, as an ingredient in snacks
Describe what will happen when acid or alkaline are added into the cooking liquid when cooking vegetables?
Acid: vegetables will be firmer
Alkaline: brighten colour of green vegetables, can cause vegetables to be mushy and destroy vitamin B1.
Identify which cooking method is more suitable for cooking tougher cuts of meat. Explain your answer.
Moist heat cooking methods (stewing, braising)
Tougher meats have more collagen, cooking for a longer time under moist heat allows the collagen to melt and convert to gelatine which increase the tenderness of the meat.
Describe two practices we can adopt when preparing and cooking shellfish.
Preparing shellfish: need to be cleaned and scrubbed thoroughly before cooking
Cooking shellfish: ensure thorough doneness and cook and serve food at appropriate temperature
Wholegrains have a longer shelf life than refined grains. True or false? Explain your answer.
False. Wholegrains still have the bran and germ left intact, fat from the germ will increase the risk of rancidity hence resulting in a shorter shelf life.
Why are people with lactose intolerance still able to eat yoghurt?
Yoghurt is made by adding bacterial cultures which feed on the lactose and converting it into lactic acid.
Explain two uses of fruits in food preparation.
Explain two uses of vegetables in food preparation.
Fruits: salads, desserts (apple pies, banana cakes), garnishing tarts or cakes, making jams
Vegetables: juice, soup, shredded and added in muffins, made into pickles, consumed raw in salad, garnish savoury dishes
Identify the three reactions that take place when sirloin is grilled. Explain your answer.
Denaturation and coagulation: when meat is subjected to heat, its proteins denature and coagulates making the texture of the meat firmer.
Maillard browning: browning on the surface of the meat
What are some factors that will affect the choice of cooking method for poultry?
Gelatinisation. During boiling, the starch granules in the rice will absorb water and swell. The starch granules will eventually rupture upon further heating which result in soft, fluffy, slightly sticky texture of cooked rice.
State and describe the reaction that occurs when egg white is cooked at 60°C.
Coagulation. Egg white start to coagulate at 60°C, where it turns from a clear liquid to a white solid upon heating.
Other than protein, give two other nutrients found in pulses.
Suggest, with examples, two uses of pulses in food preparation.
Nutrients: dietary fibre, B group vitamins, iron, zinc, calcium, magnesium
Uses: savoury dishes (dhal curries), drinks (soya bean milk), fillings for buns (red bean buns), fermented to produce condiments (soya sauce)