Agriculture
Name one crop grown in Saskatchewan.
Wheat, barley, rye, flax, oats, canola, durum, peas, lentils, chickpeas.
Name one fermented food.
Kefir, cheese, vinegar, alcohol, sauerkraut, sourdough, olives, sour cream.
What is the purpose of food labels?
To show what foods are made of.
What is the protein in wheat flour?
Gluten.
What is the dress code when working in the kitchen?
Closed-toed shoes, long pants, hair tied back and apron.
Name one reason why farming is important.
Produce food, creates jobs, etc.
What is fermentation?
Bacteria convert sugars into lactic acid or ethanol. It can produce CO2 as a byproduct.
What's the difference between the ingredients list and the nutrition facts?
The ingredients list shows all the ingredients in the product from largest to smallest. The nutrition facts shows all the nutrients and their quantities.
What ingredient acts as food for the yeast?
Sugar.
How do we properly wash the counter tops?
Hot water and soap then sanitize and wipe down.
What are the 3 parts of the grain?
Bran, endosperm and germ.
Why do we ferment foods?
Preserves food, changes texture and flavour, can add nutritional value.
Name 3 nutrients you will commonly find on the nutrition facts.
Vitamins and minerals (sodium), protein, carbohydrates (sugar), fats, cholesterol
What is the role of fats in dough formation?
It weakens the gluten network which forms a softer bread.
How can we prevent oven/stove burns?
Use oven mitts, wear apron, allow time to cool.
Name one nutrient in oats that has a positive impact on our health.
Fiber (soluble (beta-glucan) and insoluble), phosphorous, thiamine, magnesium, zinc, antioxidants.
Name one type of fermentation.
Ethanol, lactic acid, bacterial, acetic acid
Name one reason why comparing food labels is important?
Allergies and intolerances. Comparing ingredients (taste of the product). Comparing nutrients (want less sodium, sugar, cholesterol, higher or lower calories, higher protein intake).
They produce carbon dioxide when combined with moisture and acidity.
How can we practice proper knife safety?
Hold knives properly, transport knives safely, damp paper towel under cutting board, separate knives before cleaning.
What are the four categories of crops?
Cereal grains, oilseeds, pulses, edible oils.
How does fermentation of yogurt change its consistency?
The lactic acid decreases the pH and causes the milk protein to coagulate (create solid) and makes a gel-like consistency.
What is the purpose of the percent daily value (%DV)?
It shows you how much of a nutrient your getting out of the amount you need in a day. Example: 8% out of the 100% you need in a day.
What proteins cross-link when water is added to lengthen and add to the stickiness and stretchiness of dough?
Glutenin and gliadin.
How can we ensure proper food safety (cross-contamination, food-born illness)?
Proper cleaning and sanitizing of work areas, store food safely, cook to adequate temperatures, wash produce, wash hands.