Food Label
The estimated amount of time an unopened food product will stay fresh.
What is the best before date?
The information on the nutrition facts table is based on this.
What is the serving size.
An example of an accompaniment.
What is crackers, croutons, toast?
The ratio of fat and flour in a roux.
What is 1:1?
The name of the law that controls the rules and requirements for food labels.
What is the Food and Drug Act?
If a bag of chips has 70 calories per serving and you eat two servings, how many calories have you consumed?
What is 140 calories?
The difference between a white stock and brown stock?
What are unbrowned and browned bones/meats?
This prevents clumping when a liquid is added.
What is constantly whisking.
The agency that is responsible for making sure companies that sell and make food products follow the Food and Drug Act.
What is the Canadian Food Inspection Agency.
The calories in food come from these nutrients.
What are carbohydrates, fat and proteins?
The term used to call these three ingredients: celery, carrots, onions.
What is mirepoix?
The speed in which a liquid is added to a roux.
What is slowly or gradually?
The term used when vitamins and minerals have been added to food products.
Fortification.
Nutrients that you should avoid.
What are saturated and trans fats and sodium.
The heat soups are cooked in.
What is a simmering heat?
The most common type of liquid in a white suace?
What is milk?
Colouring agents, thickening agents, sweetners and preservatives are examples of this food label requirement.
What are Food Additives?
The minimum %DV needed for a nutrient to be considered "A lot".
What is 15%?
Starch vegetables, macaroni products and meat are examples of this.
What is a thickening agent?
The purpose of a roux.
What is to thicken sauces and soups?