balanced diet. Give advice, with reasons, on choosing food in order to avoid: a) Obesity Energy intake is more than energy output. (CPF nutrients high in energy)[M.O.C affects energy of food] E.g. Hot Fat {usage of oil thus increase energy of food} E.g. moist heat {increase or decrease} E.g. dry heat {may reduce as fat shrinks} (depends on food) Whisking better than creaming as whisking does not use butter b) Hypertension Excess sodium [ use of salt in dishes substitute salt with herbs and spice] c) Coronary heart diseases Saturated fat ( animal sources)/ cholesterol ( fish and white meat do not have cholesterol)(egg yolk has more cholesterol) d) Colorectal cancer Lack of dietary fibre ( green leafy & stem of vegetables) ( fruits eaten with skin)
when the following processes are carried out: (a) A roux sauce is made ; o Gelatinisation
Starch absorbs water and swells and
bursts which release starch which thickens o Roux sauce Butter melts Milk Coagulates and boils Flour (b) Tough meat is cooked by moist method. Meat is made up of muscles, connective tissues, fats and bones Muscles which contain fibre are known as myosin and actin Bound together by connective tissues Collagen and elastin are insoluble in water
Practice Essay Question 4
Discuss the use of money, time & fuel under the
following readings: (a) Saving money when choosing food Tough meat use right m.o.c.(stew) Tenderize at home Buy in bulk for non- perishables Plan meals ( shopping list) [ buy grocery during sales] Rechauffe [ reusing leftover food] (b) Saving time when preparing and cooking food Dovetailing ( Prepare cake dcor while cake is baking)
Pre made pastry E.g. short crust
pastry. Cream in advance and store as bulk. Chilli do in bulk Plan what to cook (c) Saving fuel { gas& electricity} when cooking food Covered saucepan cooks faster therefore it saves fuel Double steaming/ boiling? ( boiling two different things at same time in same tier) Use the correct gas ring
Practice Essay Question 5
There are many methods of cooking food.
(a) Name and describe the different methods of heat transfer Conduction, convection & radiation (b) Discuss the advantages and disadvantages of microwave cooking Advantage save time effort fuel Disadvantage not all food can be cooked thru microwave cooking such as whole eggs (c) Describe the effects of moist heat and dry heat on starch Moist heat gelatinisation Dry heat dextrinization