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Food Tech (Food, Nutrition and Health (Macronutrients (Biological Value…

- - - - Growth of all cells within the body
      - repair of all the cells in the body
      - provides an energy source for our body
      - Making hormones, antibodies and enzymes
    - - Proteins are big molecules and form long chains of Amino Acids
      - When you eat protein it is broken down into its basic amino acids form
      - Most Amino Acids can be made by the body, these are Non Essential Proteins But some have to be brought into the body, these are Essential Proteins
      - HBV (high biological value)
        
        These are foods which contain all the necessary amino acids to support our body
        
        Meat, fish, Dairy and eggs
      - LBV ( low biological value)
        
        These are foods which don't contain many varieties of Amino Acids
        
        Beans, pulses, nuts and seeds and cereals
    - - When you combine to types of LBV proteins in a meal to create an HBV meal.
- - - - Microwave
      - hob (water, dry heat and fat based)
        
        To Conserve Nutrient Value
        
        Poaching
        
        Blanching
        
        Simmering
        
        boiling
        
        Stir Frying
        
        Steaming
      - hob (dry heat and fat based)
        
        Stir Frying
        
        Shallow Frying
        
        Dry Frying
      - Oven
        
        Tagines
        
        Casseroles
        
        Braising
        
        Roasting
        
        Baking
    - - Fat Based
        
        Stir Frying
        
        Shallow Frying
      - Dry Methods
        
        dry frying
        
        grilling
        
        Roasting
        
        Baking
      - Water Based
        
        braising
        
        poaching
        
        blanching
        
        simmering
        
        boiling
        
        steaming
  - - - How heat is transferred through
        
        radiation
        
        Radiation is the transfer of heat through air and waves,. As the waves of heat p[ass through the particles in air they start to vibrate, causing energy to be released, this energy is predominantly heat but can also be kinetic and sound.
        
        convection
        
        Heat is transferred throughout a liquid or a gas by this, the way it moves around is called a convection current. The heat rises as the particles have more energy so appear lighter, eventually they reach cooler air, dump their energy, cool down and sink back down to the bottom of the liquid
        
        conduction
        
        Heat is transferred through direct contact witgh the food or with the pan
    - - Food is cooked to
        
        give variety in the diet
        
        improve shelf life
        
        improve texture
        
        develop flavors
        
        make food safe to eat