Transcript FACS Final Review

FACS Final Review
Chapters 36, 37,
38,42,46,47,48,49,50,51,52,53,
54, 55
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Food Guide Pyramid (although new) is still
similar to the old one
Need aerobic exercise which improves
efficiency of the heart and lungs
Need to follow recommendations on five
food groups
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Needs more breads and grains than other
parts (carbs– 40 to 65%)
Whole grain has more fiber which is so
important to our diet
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Nutrition – is the way the body uses food
Fats are nutrients that are the most
concentrated sources of energy
Calorie is the measure of a unit of heat
energy
Hunger is the body’s physical signal that it
needs food
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Food satisfied emotional needs because it
is associated with feelings
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Ie. Chicken soup and feeling ill
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Social needs are usually family traditions
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Regional cookery are dishes known to
certain areas:
Maine = lobster
Wisconsin = cheese
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Carbohydrates provide the body with
ready energy
Vitamins are needed in very small
amounts
Food diary helps keep track of both
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Effective shipping systems let us have the
variety we enjoy today
Our family eating patterns are from our
family’s habits when we were young
One way to avoid overeating is to realize
why we are eating
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Avoiding certain foods because of an
allergy help our medical condition
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Starch in complex carbs are turned into
glucose (for energy)
All 9 essential amino acids are provided by
beans and rice
Vitamin C and B are needed every day
because they are water soluble and not
stored
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Iron anemia is the lack of iron in our diet
Symptoms are lack of energy and low
resistance to infection
Teen girls especially need iron due to
menstruation
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Osteoporosis is a lack of calcium in a diet
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Symptoms sneak up on a person
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Weak bones, broke or fractured
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Arcing – is the sparks that can damage a
microwave oven if a metal dish is used
The microwave is best suited for
reheating, small amounts of food and tv
dinners
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Fortified means adding extra nutrients during
processing
Enriched means adding nutrients that were lost
in processing but were present naturally
Nutrient density is the relationship between the
number of calories a food has and the amount
and types of nutrients it provides
**calories are a unit of measure of energy
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Dietary Fiber
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Promotes healthy digestion and reduces
the risk of cancer and heart diseases
Average American gets only 11 grams per
day and it is recommended it should be 20
to 35 grams per day
(whole grain vs white bread)
(brown rice instead of white rice)
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Foods like chicken and fish contain all the
nine essential amino acids
Saturated fats are found in animal sources
Unsaturated fats are found in vegetable
oils, olive, corn, canola
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Proteins
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Complete
Have all the 9
essential amino acids
Obtained from animal
proteins from meat,
poultry, fish, eggs,
and milk
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Incomplete
Contain some of the
essential amino acids
but not all
From plants, dry
beans, peas, nuts,
seeds, vegetables,
and grains
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Gluten is the elastic, high-protein
substance found in wheat flour
Develop gluten in yeast breads but not
muffins
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Expiration date is the last day a food
product is considered fresh and still high
in nutrients
When checking the nutrition label find out
how much fat, sugar, and sodium the
product has compared to others
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Pricing
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Unit price label allows you to compare the
price of two packages of the same product
packaged in different quantities
$4.99 per package
18 oz per package
4.99/18= $.2722 per oz
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Pasteurized milk has been heated and
cooled to kill harmful bacteria
Whole milk-original nutrients with 3.5%
fat
Low-fat milk-1% milk-less fat
Skim milk-(fat free) almost all fat
removed
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A work plan is a way to organize the tasks
you must do to prepare a meal efficiently
and on time
Basic arrangement of the sink, refrigerator
and range are called the work triangle
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Its important to be familiar with basic
definitions and techniques for cutting and
mixing food because following recipes
correctly depend on these techniques
Terms like puree, dice, cube, etc
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Cross contamination
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Wash after handling raw meats
Wash counters and cutting boards after
handling raw meats
Use raw meat (hamburger) within a day or
two of purchase
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Using hot, soapy water to wash utensils in
the kitchen prevents the spread of
salmonella bacteria
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Convenience store items are generally
higher in price
Lack variety
Open 24 hours
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Safe Food
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Choose packages that are less misshapen
Avoid boxes taped shut
Bulging, dented, rusted cans
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Unit of Food
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Price per unit
On labels
If too large a box it might spoil before you
use it
Is it a good purchase??
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Unit Pricing
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Price per unit is determined by price and
weight of product
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Best Places To Buy
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Fresh fruits & Veggies
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Buy at a farmer’s market if possible
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Food Labels
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Calcium at 35% means if fulfills 35% of
our daily recommended amount
Ingredients are listed by order of weight
If there are 1 serving is 150 calories what
if you eat 2 servings???
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Measuring
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Measure liquids by setting the measuring
cup on a counter and lean over
Measure flour by spooning the flour into
the cup and level off with a knife or
spatula
If you need to sift, measure after sifting
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To measure 1/8 t and you only have ¼ t
what should you do??
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How do you measure brown sugar?
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Water displacement is used for fats
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Tips
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Coating the measuring spoon with oil
helps when measuring sticky substances
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Bakeware
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Used in the oven
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Cookware
Used on top of the
stove
Casserole used for
cooking and serving
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Stainless steel is great for heating evenly
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But it also stains with tomato based items
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Ceramic pots can chip easily
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Types of Cooking
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Moist Heat
Cut up meats and veggies in a stew
Dry Heat
Roast a chicken in the oven
Broiling
for fat, tender cuts of meat
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Grains
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Germ and bran are rich in B vitamins and
iron
Whole grain products should be stored in
the fridge
Yeast breads need time to rise and be
kneaded
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Ready to eat cereals have a high sugar
content
Rice can be cooked in an equal amount of
liquid
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Produce
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Is both fresh fruits and vegetables
Citrus fruits are juiciest if they are heavy
for their size
Seasonal produce are what is in season
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Nutrients are the same as fresh and frozen
Concentrates are juice products where the
water was removed
Fresh fruit and vegetables should be
washed
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Milk
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Milk is fortified with vitamin D
Cheese is a great source of calcium and more
calories
Yogurt and sour cream are cultured milk
products
Milk can scorch easily, cook in heavy pans
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Dried milk if it has been re-hydrated
should be stored in the fridge
Cheese toppings are added the last few
minutes
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Meat
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Fresh meat can be stored for 3 – 4 days
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Poultry can be stored 1 – 2 days
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Uncooked beans can be stored at room
temperature
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Fish is done when the flesh can be
separated with a fork
Turkey and chicken are done when the
juices run clear
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Careers
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Food service workers usually work directly
with the consumer
Agronomists need 4 years of education
Meat cutters can be at a vocational or as
an apprenticeship
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Entry level jobs require no training,
education
Such as host, hostesses, waiters, etc
Inventory personnel keep track of the
stock at supermarket
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