Kitchen Safety
Why should pot handles be turned inward on the stove?
To prevent someone from bumping it and causing burns or spills.
Name one macronutrient and its main role.
Carbohydrates = energy, Protein = growth/repair, Fats = insulation and long-term energy.
How many serves of vegetables should adolescents eat per day (approx.)?
Around 5 serves.
What do we measure liquids with?
A jug - not cups. This presents spills as it has a spout.
What information does the Nutrition Information Panel show?
Serving size
Amount of key nutrients per serve and per 100g
Ingredients listed
Why must we use separate cutting boards for meat and vegetables?
To avoid cross-contamination from raw meat.
What is fibre, and why do we need it?
A type of carbohydrate that aids digestion and keeps the gut healthy.
Guideline 3 says we should limit foods high in which 3 things?
Saturated fat, added sugar, and added salt.
Which cooking method uses gentle heat in liquid below boiling point?
Poaching.
Should a method be numbered or bulleted?
Numbered.
What should you never use to put out a grease fire?
Water — it spreads the flames. Use a lid or baking soda.
Which two minerals are especially important for adolescents?
Calcium (bones/teeth), Iron (oxygen transport/energy).
Name one example of a “sometimes” food.
Soft drinks, lollies, chips, fast food, cake, etc.
Why is it healthier to poach chicken instead of frying it?
It uses less fat and helps preserve nutrients.
Should an ingredients list be numbered or bulleted?
Bulleted.
Explain why long hair must be tied back during practical lessons.
To prevent contamination of food and reduce the risk of hair catching fire or being caught in equipment.
What does GI stand for, and what does it measure?
Glycaemic Index — how quickly a food raises blood glucose.
Why is eating a variety of colours of fruit and vegetables recommended?
Different colours provide different vitamins and minerals.
Name one nutrient negatively impacted by high heat (e.g., frying, grilling).
Water soluble vitamins such as Vitamin C, B vitamins which break down with high heat.
(FYI fat soluble vitamins include ADEK)
Why is comparing per 100g more useful than “per serve”?
Because serving sizes can be changed by manufacturers, but per 100g is standard and allows fair comparison.
Which measurement do we use to measure the energy in food?
Kilojoules (kJ)
In America, it's calories.