food tec key knolledge

FATS

proteen

Pastry

Carbohydrates

Proteins can be found in both animal and plant

foods. Needed for growth & repair.

Animal sources = meat, poultry, eggs, milk,

cheese.

Plant sources = peas, beans, lentils, nuts.

  1. Saturated Fats: These come mainly from animals and we should try to
  1. Unsaturated Fats: These are mainly from plant sources e.g olive oil, nuts, seeds, avocado

These can be STARCHES & SUGARS Starches provide slow release energy to keep you fuller for longer.

Wholemeal varieties provide fibre to help digestion, e.g Wholemeal bread, brown rice, wholegrain cereals.

Sugars provide quick release energy often called ‘empty calories’, e.g sweets, biscuits, fizzy drinks

There are different types of pastry—shortcrust, puff, filo and choux.

Shortcrust is made by rubbing in equal amount of fat to flour. This gives the flour a waterproof coating which prevents the gluten in the flour developing and producing a short crumbly texture. .

Factors Affecting Food Choice

Enzymic Browning

Personal Factors

Social Factors

Economic Factors

Influence by friends or family, time of year (Eid, Christmas, Valentines day), social events (birthdays)

Likes, dislikes, age, lifestyle, occupation,
religion & culture

Income, pocket money

click to edit

This occurs when some fruit and vege-tables (such as apples & potatoes) are cut or sliced and exposed to the air. The enzymes in the food react with the oxygen in the air and turn the cut sur-surface, or cooking can prevent this. brown. Adding an acid to the cut