Menu Planning
What factors should be considered when planning a menu for a special occasion?
Dietary restrictions, allergies, budget, theme, and the occasion itself.
What is the temperature danger zone?
The temperature danger zone is between 5°C and 60°C, where bacteria can multiply rapidly.
What are the six essential nutrients?
Carbohydrates, proteins, fats, vitamins, minerals, and water.
What is the difference between a food additive and a preservative?
A food additive is any substance added to food, while a preservative is a type of food additive that helps to prevent spoilage.
What is a vegan diet?
A vegan diet excludes all animal products, including meat, dairy, eggs, and honey.
What is the difference between a formal and informal menu?
A formal menu is more elaborate with multiple courses, while an informal menu is simpler and often buffet-style.
Name three common foodborne illnesses
Salmonella, E. coli, and botulism.
What is the difference between a macronutrient and a micronutrient?
Macronutrients are needed in large quantities (carbohydrates, proteins, and fats), while micronutrients are needed in smaller quantities (vitamins and minerals).
Explain the concept of food fortification.
Food fortification is the addition of nutrients to food to improve its nutritional value.
What is lactose intolerance?
Lactose intolerance is the inability to digest lactose, a sugar found in dairy products.
What is a balanced meal and why is it important?
A balanced meal includes all six essential nutrients: carbohydrates, proteins, fats, vitamins, minerals, and water. It is important for overall health and well-being.
What is the correct handwashing procedure?
Wet hands with warm water, apply soap, lather for at least 20 seconds, rinse thoroughly, and dry with a clean towel.
Explain the importance of fiber in the diet.
Fiber aids digestion, helps regulate bowel movements, and can lower cholesterol levels.
What is the role of sensory evaluation in food product development?
Sensory evaluation is used to assess the taste, texture, aroma, and appearance of a food product.
Explain the difference between gluten-free and celiac disease.
Celiac disease is an autoimmune disorder that damages the small intestine when gluten is consumed. Gluten-free is a diet that excludes gluten-containing grains, such as wheat, barley, and rye.
Explain the concept of cross-contamination and how to prevent it.
Cross-contamination is the transfer of harmful bacteria from one food to another. It can be prevented by washing hands, utensils, and surfaces thoroughly, and separating raw and cooked foods.
Explain the importance of proper food storage
Proper food storage helps to prevent foodborne illness by keeping food at the correct temperature and preventing contamination.
What is the recommended daily intake of protein for a teenager?
The recommended daily intake of protein for a teenager is 46 grams for boys and 41 grams for girls.
Name three factors that influence the development of new food products.
Consumer trends, technological advancements, and regulatory changes.
Create a recipe for a gluten-free dessert.
A possible recipe could be a gluten-free chocolate cake made with almond flour.
Design a menu for a vegetarian dinner party.
A possible menu could include a roasted vegetable salad, a lentil soup, a tofu stir-fry, and a fruit salad for dessert.
What is the difference between sanitizing and disinfecting
Sanitizing reduces the number of microorganisms to a safe level, while disinfecting kills most microorganisms.
Create a balanced meal plan for a day.
A balanced meal plan should include a variety of foods from all food groups. For example, a breakfast of oatmeal with fruit and nuts, a lunch of a sandwich on whole-grain bread with a side salad, and a dinner of grilled chicken with vegetables and brown rice.
Discuss the impact of technology on the food industry.
Technology has had a significant impact on the food industry, from food processing and packaging to food safety and distribution.
Discuss the challenges of catering for people with dietary restrictions.
Catering for people with dietary restrictions can be challenging due to the need to avoid certain ingredients and ensure that food is prepared in a way that prevents cross-contamination.