Cereals
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The document discusses different types of cereals including wheat, oats, rice, maize, rye, and barley. It provides information on the nutritional contents of cereals including protein, fat, carbohydrates, vitamins, and minerals. Additionally, it describes the uses of cereals in food products and cooking as well as the health benefits and processing of various cereals.
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Meat
Meat refers to the flesh and edible organs of animals. There are several classifications of meat including carcase meat like beef and lamb, poultry like chicken and turkey, offal like kidney and liver, and game meats. Meat provides protein, vitamins, minerals, and fat, though red meat contains saturated fat. The structure of meat consists of bundles of muscle fibers containing nutrients, held together by connective tissue and fat cells. Toughness depends on the animal's age and activity level. Cooking methods like slow cooking and marinating can make meat more tender.
Vegetables
This document provides information on different types of vegetables including their classification, nutritional value, buying, storing, preparing, cooking methods and preservation. It divides vegetables into four main categories: roots, greens, fruit vegetables, and pulses/legumes. All vegetables are low in calories and fat but high in vitamins, minerals and fiber. Proper preparation, cooking and storage methods help retain maximum nutritional value. Canning, freezing and drying are common preservation techniques used to make vegetables available year-round with advantages and disadvantages for each.
Minerals
This document discusses micro-nutrients and their importance for health. It defines micro-nutrients as minerals that are needed in small amounts but are essential. The most important micro-nutrients include calcium, iron, phosphorus, iodine, fluorine, sodium, and potassium. Each micro-nutrient is described in terms of its sources, functions in the body, and potential deficiencies. Water is also discussed as being essential for the body, comprising 70% of the human body. Water is needed to make cells and fluids, carry nutrients, remove waste, regulate temperature, and is a source of minerals.
Eggs
Eggs are a versatile, cheap source of protein that can be cooked quickly. They contain protein, fat, vitamins (A, B, D), and minerals (calcium, phosphorus, iron). Eggs should be stored in the refrigerator with the pointed end down and used before the expiration date. Eggs can be prepared in many ways such as boiled, poached, or scrambled, and are also used in baking, sauces, and coatings. Proper handling and cooking kills bacteria and preserves nutrients.
Cheese
The document discusses the process of making cheese which involves adding bacteria to milk to produce lactic acid, warming the milk and adding rennet to curdle it, draining the curds and pressing them into molds. The blocks of cheese are left to mature before being packaged. Cheese is nutritious, containing protein, fat, vitamins and minerals. It can be classified as soft, semi-hard, or hard cheeses and is versatile to use in many dishes. Storing, cooking and digesting cheese properly helps retain its nutritional value.
Breakfast and packed meals
This document provides information on planning healthy breakfasts and packed lunches. It discusses the importance of breakfast for concentration and preventing accidents. Sample breakfast menus include items like grapefruit, porridge, boiled eggs and wholemeal toast. Tips are provided for including fruits, grains and proteins in balanced breakfasts. Guidelines are also given for packing lunches with foods from all food groups that travel well. Suggested lunch items include sandwiches filled with meats, cheeses and vegetables, as well as fruits, yogurts and salads. The document concludes with information on setting up a buffet, including recommendations for foods that can be easily served and eaten while standing.
Recipe modification
This document provides tips for adding more fiber, cutting down on sugar, salt, and fat in one's diet. Some recommendations include using wholemeal products, keeping skins on fruits and vegetables, eating oats, nuts and seeds, dried or fresh fruits, and choosing fresh produce to increase fiber intake. It suggests using artificial sweeteners, unsweetened fruit juice, and reducing overall sugar to lower sugar consumption. To reduce salt, it advises using herbs and spices instead of salt during cooking and choosing fresh produce over packaged foods. For cutting down on fat, it recommends removing fat from meat, choosing lean proteins and low-fat dairy, and avoiding frying foods.
Heat treatments on milk
Milk undergoes several heat treatments to preserve and distribute its nutrients. Pasteurization heats milk to 72°C for 15 seconds to kill bacteria without affecting taste. Homogenization distributes the fat evenly throughout milk. Ultra heat treatment at 132°C allows milk to be stored for months without refrigeration. Other processes remove water from milk and sometimes add sugar to produce evaporated, condensed, and dried milks for use in desserts or emergencies. Soymilk made from soybeans acts as a milk substitute.
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Meat
Meat refers to the flesh and edible organs of animals. There are several classifications of meat including carcase meat like beef and lamb, poultry like chicken and turkey, offal like kidney and liver, and game meats. Meat provides protein, vitamins, minerals, and fat, though red meat contains saturated fat. The structure of meat consists of bundles of muscle fibers containing nutrients, held together by connective tissue and fat cells. Toughness depends on the animal's age and activity level. Cooking methods like slow cooking and marinating can make meat more tender.
Vegetables
This document provides information on different types of vegetables including their classification, nutritional value, buying, storing, preparing, cooking methods and preservation. It divides vegetables into four main categories: roots, greens, fruit vegetables, and pulses/legumes. All vegetables are low in calories and fat but high in vitamins, minerals and fiber. Proper preparation, cooking and storage methods help retain maximum nutritional value. Canning, freezing and drying are common preservation techniques used to make vegetables available year-round with advantages and disadvantages for each.
Minerals
This document discusses micro-nutrients and their importance for health. It defines micro-nutrients as minerals that are needed in small amounts but are essential. The most important micro-nutrients include calcium, iron, phosphorus, iodine, fluorine, sodium, and potassium. Each micro-nutrient is described in terms of its sources, functions in the body, and potential deficiencies. Water is also discussed as being essential for the body, comprising 70% of the human body. Water is needed to make cells and fluids, carry nutrients, remove waste, regulate temperature, and is a source of minerals.
Eggs
Eggs are a versatile, cheap source of protein that can be cooked quickly. They contain protein, fat, vitamins (A, B, D), and minerals (calcium, phosphorus, iron). Eggs should be stored in the refrigerator with the pointed end down and used before the expiration date. Eggs can be prepared in many ways such as boiled, poached, or scrambled, and are also used in baking, sauces, and coatings. Proper handling and cooking kills bacteria and preserves nutrients.
Cheese
The document discusses the process of making cheese which involves adding bacteria to milk to produce lactic acid, warming the milk and adding rennet to curdle it, draining the curds and pressing them into molds. The blocks of cheese are left to mature before being packaged. Cheese is nutritious, containing protein, fat, vitamins and minerals. It can be classified as soft, semi-hard, or hard cheeses and is versatile to use in many dishes. Storing, cooking and digesting cheese properly helps retain its nutritional value.
Breakfast and packed meals
This document provides information on planning healthy breakfasts and packed lunches. It discusses the importance of breakfast for concentration and preventing accidents. Sample breakfast menus include items like grapefruit, porridge, boiled eggs and wholemeal toast. Tips are provided for including fruits, grains and proteins in balanced breakfasts. Guidelines are also given for packing lunches with foods from all food groups that travel well. Suggested lunch items include sandwiches filled with meats, cheeses and vegetables, as well as fruits, yogurts and salads. The document concludes with information on setting up a buffet, including recommendations for foods that can be easily served and eaten while standing.
Recipe modification
This document provides tips for adding more fiber, cutting down on sugar, salt, and fat in one's diet. Some recommendations include using wholemeal products, keeping skins on fruits and vegetables, eating oats, nuts and seeds, dried or fresh fruits, and choosing fresh produce to increase fiber intake. It suggests using artificial sweeteners, unsweetened fruit juice, and reducing overall sugar to lower sugar consumption. To reduce salt, it advises using herbs and spices instead of salt during cooking and choosing fresh produce over packaged foods. For cutting down on fat, it recommends removing fat from meat, choosing lean proteins and low-fat dairy, and avoiding frying foods.
Heat treatments on milk
Milk undergoes several heat treatments to preserve and distribute its nutrients. Pasteurization heats milk to 72°C for 15 seconds to kill bacteria without affecting taste. Homogenization distributes the fat evenly throughout milk. Ultra heat treatment at 132°C allows milk to be stored for months without refrigeration. Other processes remove water from milk and sometimes add sugar to produce evaporated, condensed, and dried milks for use in desserts or emergencies. Soymilk made from soybeans acts as a milk substitute.
Cereals 2
This document summarizes information about cereals including the main types of cereals like wheat, oats, rice, maize, rye and barley. It provides details on the average nutritional composition of cereals, their nutritive value, effects of cooking on cereals, wheat grain structure and gluten, different types of flour, pasta, rice and other seeds.
Home baking
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- Industrial farms can produce large amounts of cheap food but rely on pesticides and fossil fuels harming the environment.
- Nearly all food is processed to increase shelf life or taste, often by adding sugar, salt, or fat.
- Fast food and restaurant food may not be prepared as safely as believed, risking foodborne illness.
Super cereals
This document provides information about super cereals or ancient grains. It defines super cereals as grains that have better nutritional profiles than traditional cereals like wheat, rice, barley and maize. Some examples mentioned include quinoa, amaranth, chia, brown rice, oats, buckwheat, flaxseed, spelt, sesame and teff. The document notes that super cereals provide various health benefits such as lowering cholesterol and risks of diabetes, cancer, hypertension and more. Nutritional information for each cereal is also presented in a table comparing values per 100 grams.
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Ways of cooking vegetables
This document discusses several methods for cooking vegetables: boiling, in which vegetables are drained and cooled after cooking to prevent overcooking, then reheated by sautéing; sautéing and pan-frying, which can be used to complete cooking precooked vegetables or fully cook raw vegetables; braising, where blanched or raw vegetables are placed in a pan with liquid and cooked slowly; baking, using the oven to cook starchy vegetables; and deep-frying, where large vegetables are breaded or battered and fried, or quick-cooking vegetables are fried raw or precooked briefly.
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cheese
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Poi
Taro is a starchy root vegetable that is cooked and mashed into a paste called poi. Poi is made from the underground corm of the taro plant, which is grown throughout the world but particularly in Hawaii. Poi is a traditional first solid food for Hawaiian babies and provides many nutrients while being low in fat and calories. It is made by cooking, mashing, and pounding taro into a smooth paste consistency with a stone pounder.
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Energy
Energy is the ability to do work and is obtained from the food we eat. Food provides calories and joules of energy through the process of cellular respiration. The amount of energy needed varies between individuals based on factors like age, size, activity level, gender, and climate. Maintaining energy balance through equal calorie intake and expenditure helps to maintain a stable weight.
Milling of wheat
The milling process involves several stages to produce flour from wheat. First, sieves are used to remove unwanted materials from the grain while washing ensures the correct moisture content. The grains are then blended and passed through rollers to peel open the grain and release the endosperm. Further grinding and processing such as air classification is used to produce flour of the desired texture and quality before additives are included and the flour is weighed and packaged.
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This document summarizes information about cereals including the main types of cereals like wheat, oats, rice, maize, rye and barley. It provides details on the average nutritional composition of cereals, their nutritive value, effects of cooking on cereals, wheat grain structure and gluten, different types of flour, pasta, rice and other seeds.
Home baking
The document discusses home baking, including the advantages it offers and important ingredients used. It covers raising agents like yeast, baking powder, and air that allow baked goods to rise in the oven. Guidelines are provided for baking techniques, common methods, using cake mixes, making pastry, and baking blind without a filling. Home baking allows control over fresh ingredients without preservatives at a lower cost.
Virtual shopping tour
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- Livestock are often raised in cramped conditions and given hormones and antibiotics. Free-range and organic alternatives exist but have fewer regulations.
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This document provides information about super cereals or ancient grains. It defines super cereals as grains that have better nutritional profiles than traditional cereals like wheat, rice, barley and maize. Some examples mentioned include quinoa, amaranth, chia, brown rice, oats, buckwheat, flaxseed, spelt, sesame and teff. The document notes that super cereals provide various health benefits such as lowering cholesterol and risks of diabetes, cancer, hypertension and more. Nutritional information for each cereal is also presented in a table comparing values per 100 grams.
Vegetable nutrition
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This document provides instructions for making spaghetti. It lists the ingredients needed as uncooked spaghetti pasta, red sauce, and optional parmesan cheese and bread. It then outlines four steps for cooking the spaghetti - bringing water to a boil, adding broken spaghetti and cooking for 8-12 minutes, draining the pasta, and returning it to the pot. It describes heating up pre-made sauce for 5-10 minutes and pouring it over the drained pasta. Finally, it suggests seasoning the pasta, adding parmesan cheese, and serving with optional bread and butter.
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Energy
Energy is the ability to do work and is obtained from the food we eat. Food provides calories and joules of energy through the process of cellular respiration. The amount of energy needed varies between individuals based on factors like age, size, activity level, gender, and climate. Maintaining energy balance through equal calorie intake and expenditure helps to maintain a stable weight.
Milling of wheat
The milling process involves several stages to produce flour from wheat. First, sieves are used to remove unwanted materials from the grain while washing ensures the correct moisture content. The grains are then blended and passed through rollers to peel open the grain and release the endosperm. Further grinding and processing such as air classification is used to produce flour of the desired texture and quality before additives are included and the flour is weighed and packaged.
Sauce making
To make a proper sauce, one must use the correct proportions of ingredients as stated in the recipe, follow the recipe accurately, ensure the sauce has the proper consistency whether it be lumpy or smooth, season it well and taste before serving, and serve it at the correct temperature. An additional tip is to place dampened greaseproof paper over the sauce if keeping it warm to prevent a skin from forming on the surface.
Boiled eggs
Boiling is cooking food in fast bubbling water in a saucepan. To boil an egg, add water and an egg to a saucepan, turn on the cooker to boil the water for 3 minutes for a soft egg or 5 minutes for a hard egg. Once boiled, remove the egg from the saucepan using a spoon and serve in an egg cup.
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Composition of .....
This document provides a brief overview of the key nutrients found in food including protein, fat, carbohydrates, vitamins, minerals, and water. Each nutrient plays an important role in nutrition and health. A balanced diet incorporates a variety of foods to meet our daily needs for all nutrients.
Raising agents
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Fried eggs
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Water soluble vitamins
Vitamin C and several B vitamins are water soluble vitamins. Vitamin C is found in fruits and vegetables and supports general health, healthy gums, and wound healing. The B vitamin group includes B1, B2, B3, B6, B12, folic acid, and biotin. The B vitamins are important for releasing energy from food, supporting the nervous system, and aiding growth and development. Deficiencies can result in conditions like beriberi, pellagra, and neural tube defects.
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- Milk comes primarily from cows but also from sheep and goats. Soy milk is used by vegetarians.
- Milk provides protein, fat, carbohydrates, vitamins, and minerals like calcium. It is especially important for growth, repair, and bone health.
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Cereals
- 1. Cereals © PDST Home Economics
- 2. Wheat Oats Rice Maize (Corn) Rye Barley
- 9. Protei n Fat Carbs . Vits. Mins. Water 7-15% 2-7% 70-77% 0.5% B 1% Calcium , Iron 12%
- 10. Useful amount of protein, HBV, gluten, growth. Small amount of unsaturated fat, energy. Lots of carbohydrate, cellulose, starch, energy. Vitamin B group for nerves and energy. Calcium and Phosphorus for bones and Iron for the blood. Very little water so they are easy to store.
- 11. Nutritious, especially whole grain products. Cheap. Filling. Good sort of protein for vegans. No waste. Easy to store, prepare, cook. Over eating cereals can cause obesity. Insipid.
- 12. Starch grains swell and burst. The starch grains absorb liquids and thicken them. Starch becomes digestible. Cellulose softens. Loss of vitamin B.
- 13. Bran layer: Fibre, Iron, Vit. B Endosperm: Starch and Protein (gluten). Germ: Fat, Vit. B, Iron, Protein
- 14. Protein found in wheat Becomes stretchy when wet Allows dough to stretch when it is rising. At a certain temperature it sets and the dough keeps the risen shape
- 15. Flour can be made from wheat, rye, oats, maize, rice. Most common is wheat flour because of the gluten. To make wholemeal flour, grains are ground (milled). To make white flour the bran and germ are sieved out of the wholemeal flour White flour is fortified with vitamins and minerals
- 16. Types Details Wholemeal Flour Contains all parts of the grain White Flour All the germ and bran removed Self-raising Flour White flour with baking powder added Strong Flour Contains extra gluten for yeast bread. Gluten Free Flour Gluten removed for coeliacs
- 17. Flours Germ Bran Semolina Couscous Breakfast cereals Bread, cakes, biscuits
- 18. Made from the endosperm (semolina) of durum wheat mixed with water, shaped and then dried Sometimes eggs are added. Brown pasta made from wholemeal flour Green pasta has spinach purée added. Red pasta has tomato purée added. Black pasta has squid ink added
- 19. Grown mostly in the Far East White “polished” rice loses fibre and vitamin B Other rice products: krispies, flour, cakes, paper, wine, ground rice. Type Detalis Long grain rice (Patna) Savoury dishes e.g. curry Medium grain rice (italian) (arborio) Risotto Short grain rice (pearl) (pudding) (Carolina) Sweet dishes e.g. rice pudding Basmati rice Savoury dishes Treated rice Quick to cook e.g. “Uncle Bens” boil in the bag Brown rice More nutritious, 40 mins. to cook
- 20. Rich in: Omega fatty acids, Fibre, Vitamin E. Sesame, linseed, pumpkin, sunflower