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Food - Coggle Diagram
Food
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Food Practicals
rubbing in method
this is when you rub the fat and flour together with your fingertips because they are the coolest to make a fatty flour
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Frying foods
Because frying is a very fast cooking process, food can blacken, burn, and become a potential fire hazard if cooked only a few minutes too long.
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Healthy Eating
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To keep a healthy body weight you should avoid too many saturated fats and sugars and make sure you keep active
5 main nutrients
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carbohydrates
Carbohydrates are to provide energy, store energy, build macromolecules, and spare protein and fat for other uses.
minerals
minerals help your body grow, develop, and stay healthy.
vitamins
vitamins help your body grow, develop, and stay healthy.
protein = meat, beans, pulses
carbohydrates = pasta, rice, potatoes, bread
fats = poultry, meat, dairy.
minerals + vitamins = fruit and vegetables, meat, nuts and fish
FIBRE
Fibre also helps you feel fuller for longer, can improve cholesterol and blood sugar levels and can assist in preventing some diseases such as diabetes, heart disease and bowel cancer.
Food Cultures
In mexico these are grown, chillies, corn, sugar cane, bananas ...
There is different food cultures because each culture has a different tradition and that tradition might involve cooking foods that others don't have in their tradition
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Food Provenance
food miles = a mile over which a food item is transported during the journey from producer to consumer, as a unit of measurement of the fuel used to transport it.
whilst transporting foods in trucks or lorries we keep on impacting the planet because those trucks and lorries are using petrol so the more gas goes into the air, the more damage we are doing to this planet
quality symbols such as fairtrade, MSC and red tractor
fairtrade = Fair trade is an arrangement designed to help producers in developing countries achieve sustainable and equitable trade relationships.
Assured Food Standards is an organisation that promotes and regulates food quality in England, Northern Ireland and Wales.
hey are the world's leading certification and ecolabelling programme for environmental sustainability of wild caught seafood.
People sometimes don't eat everything they prepare and most of that gets thrown to waste either because they did not like it or they were too full to eat anymore
Hygiene
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If you are wearing a plaster, make sure it is in a colour that is easily spotted such as light blue or fluorescent colours
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Safety
knives
hold them down, facing the floor
When passing a knife to someone, put the knife down on a clean work surface and let them pick it up.
Storage in a fridge
Top and middle shelf. Ready-to-eat foods, such as dairy products, ready meals and packaged foods, leftovers, cooked meats and prepared salads.
Bottom shelf. Raw meat, poultry and fish in sealed containers to stop them touching or dripping onto other foods.
Bacteria
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high risk foods
meat, poultry, fish, seafood, eggs, dairy products.
food poisoning
symptoms
feeling sick, being sick, stomach cramps, a high temperature of 38 C or above
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