Food and Nutriton

Topics: Vitamin, Thiamine, B vitamins Pages: 5 (1044 words) Published: June 23, 2013
Exam Review

What influences what we eat?
1. Media, Family/Social, Food Availability- (Commercials will convince you to eat something as when celebrities eat something you will want to as well, If you’re at a party or if you see your friends eating something you will want to as well, Import/Export for certain countries, the weather and how much you have to spend on food.) 2. Emotional/Psychological, Cultural and Family/Social.

Kitchen Safety
1. Keep kitchen neat and organized, Close cabinets/drawers when not in use, turn pot handles inwards, do not leave fire unattended, clean up messes/spills as soon as they occur, tie back long hair. 2.

3. Left side of sink- Knives, glasses, silverware, china, kitchenware, pots and pans, greasy fry pans. 4. Fuel, Air, Heat
5. Cover Pot with lid to remove air, pour baking soda over fire to remove air and call fire department-> turn off heat source. 6.

Measurement and Equipment

2. You use a liquid measuring cup by placing in on a flat surface and pouring it in, checking it at eye level. Comes in sizes- 250ml,500ml,1000ml 3.

4. Wire Wisk- Used for beating and blending- Good for eggs/stirring sauces. Tongs- used to lift and turn hot foods without piercing it. Metal Spatula-

5. Amount of servings in the entire dish that you're preparing.



Food Borne Illness and Food preservation
1. *Virus
2. There are 4 ways to fight BAC; Clean (wash hands and surfaces often), Separate (don’t cross contaminate) , Chill( refrigerate promptly) and Cook ( cook to proper temperatures). 3. Yes, some bacteria are beneficial and help with digestion 4. Cross contamination is what happens when bacteria from one food item are transferred to another food item, often by way of unwashed cutting boards 5. Oxidation is the exposure of food to oxygen.

6. E. coli- E. coli bacteria live in the intestines of animals such as cattle, pigs, sheep and poultry, when these are butchered the bacteria can spread to the outer surfaces of the meat. E. coli could be found in undercooked meat and poultry, unpasteurized milk, and ground beef. A Salmonella- Salmonella bacterium usually occurs frequently in the intestinal tracts of humans and animals. They can be found in raw meats, poultry, eggs, milk, fish and products made from them. Botulism- This bacteria occurs throughout the environment, they are harmless unless triggered to divide by certain conditions, when they multiply they produce a disease that is fatal. They can be found in improperly canned foods, fruits vegetables fish meat and some fruits. 7. Warm temperatures, Moisture, Darkness

8. The danger Zone is where bacteria multiply rapidly. 4-60’c OR 40-140’F 9. No it does not, Bacteria just slow down (sleep) but very few still multiply. 10. Stomach cramps, nausea, vomiting, diarrhea and fever these symptoms are often confused with the stomach flu. 11.

12. Ground Beef- 68’c OR 155’F Roast Beef- 60’C OR 140’F Roast Chicken- 74’C OR 165’F 13.
14. Dehydration is when liquid is removed from a certain object. Heat and Air Circulation are needed for dehydration. There should be enough heat to draw out moisture and air circulation to carry the moisture off and evaporate it. 15. Yes it can. ( when you heat ground beef you are left with chunks of ground meat this is now considered dehydrated, when you add water, the chunks will be tender thus meaning it it rehydrated. 16. Jam is made with chopped,crushed fruit and sugar while jelly is a bright,clear gel made with fruit juice and sugar ( it holds its shape yet spreads easily) *A conserve is made with several fruits while a preserve is made with whole fruit, cooked in a thick rich syrup with juice and sugar.( sweeter than jams and jellies) 17. Fridge Bottom Shelf

20. Pectin*
1. Cutting celery; French Knife. Removing bones from fish;...
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