By Val Fehners; Barbara DiNicoli; Meryl Simpson
My Revision Notes supply a deliberate trip that can assist you reach your exams.
content material: hide; booklet name; Contents; Get the main from this booklet; 1 A balanced nutrition; 2 Protein; three fat and oils; four Carbohydrate; five supplementations, minerals and water; 6 Cereals; 7 vegatables and fruits; eight Meat and fish; nine Dairy items and eggs; 10 fat and oils 2; eleven replacement protein meals; 12 vitamin and nutrition selection; thirteen exact diets; 14 power stability; 15 services of constituents; sixteen ingredients and nutrients elements; 17 equipment of cooking and warmth transference; 18 The influence of warmth on varied meals; 19 instruments and kit; 20 meals spoilage and garage; 21 maintenance and increasing shelf lifestyles. 22 Packaging of meals products23 Labelling of foodstuff items; 24 Hygiene practices; 25 hazard evaluation and environmental health and wellbeing; 26 nutrition security; 27 CAD, CAM, caliber insurance and qc; 28 advertisement construction tools; 29 layout method; 30 Sensory research; 31 Product research; 32 The six Rs; 33 ethical matters; 34 Social and cultural affects; 35 Environmental matters; 36 Technological advancements; solutions to 'Check your knowing' questions; word list; A; B; C; D; E; F; G; H; I; J; okay; L; M; N; O; P; Q; R; S; T; V; W; Index; A; B; C; D; E; F; G; H; I; J; okay; L; M; N; O; P; Q; R. St; u; v; w; y.
summary: My Revision Notes provide a deliberate trip that will help you reach your assessments
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Extra resources for My Revision Notes
Conduction (Boiling, baking, Radiation (BBQ, grilling, frying, microwaving, roasting) microwaving) Convection (Baking, boiling, frying, roasting, steaming) Heat is transferred by contact with heat. Heat moves through the convection currents. Direct rays pass from the heat source to the food. g. 2 Moist methods of cooking Dry methods of cooking Revised Baking ● ● ● ● examiner tip Remember that cooking several vegetables at once reduces energy consumption. When food is baked it uses mainly dry heat.
1 mark) 3 Name one bacteria that can cause food poisoning. (1 mark) 4 State one reason why freezing will prevent bacteria from growing. (1 mark) 5 Explain why cucumbers are not suitable for freezing. g. ready-meals ● can provide ready-to-use foods that do not require preparation. g. canned strawberries are very soft. High-temperature methods of preserving Revised Pasteurisation ● ● ● Pathogenic micro-organisms are destroyed (72oC for 15 seconds). Shelf life is extended for a limited time. Milk and some soups are pasteurised.
If seals are broken, do not buy the product. Manufacturers, retailers and consumers all need to be aware of the environmental issues involved in producing, using and disposing of such a large amount of packaging. ) Before your exam, find out about new packaging materials being used in the food industry. Check your understanding Tested 1 State one different advantage for each of the following packaging materials: a) plastic b) metal c) paperboard. (3 marks) 2 Give two reasons why food is packaged.