e.g Cooking Test Yr8

• The eatwell guide


  The government's healthy eating model
• The eatwell guide is for most people, but not children under 2 years old
• Fruit 'n veg is one of the two largest sections of the eatwell guide
• Carbohydrates are macronutrients, meaning they are needed in large quantities
• The eatwell guide advises more green and fewer red labels on food packaging
• The eatwell guide advises drinking at least 6-8 cups of water a day
• The eatwell guide limits fruit juice and smoothies to 150ml a day
• Fruit 'n veg contains plenty of fibre, vitamins A, C and minerals like folate & potassium
• The eatwell guide sections

  • Fruit 'n veg
  • Carbohydrates
  • Beans, pulses, egg, meats, fish, tofu and stacks
  • Dairy
  • Oils & spreads
  • Sugar
• Beans and pulses are the smallest section, showing we should only eat small amounts of fat and sugar, much less often
• We should eat less red meat but more beans and pulses
• We should eat 2 portions of sustainably sourced oily fish a week
• Food Groups


  A way of classifying types of food according to their nutrients (main ones)
• Nutrients


  Chemicals found in food that perform a particular function in the body
• Balanced Diet


  • Eating a variety of foods to get all the nutrients in the right proportions and quantities to be healthy
• Allergies


  a severe reaction to a trigger/ders
• Caramelization


  the process of browning of sugar
• Anaemia


  a condition in which the body doesn't have enough healthy red
• Coagulation


  process of a liquid changing to a solid/semi-solid state
• Cross Contamination


  where bacteria is unintentionally transferred from one substance to another with a harmful effect
• Fermentation


  the chemical breakdown of a substance by bacteria, giving off heat
• Denaturation


  unfolding & breaking up of protein
• Dextrinization


  When food containing starch is heated with no water
• Emulsion


  mixture of 2 or more liquids that are normally immiscible
• Fortification


  the practice of adding vitamins & minerals to commonly consumed foods during processing to increase their nutritional value
• Enzymatic browning


  oxidation reaction that takes place in some foods, many fruit & veg turning the food brown
• Gelatinization


  breaking down intermolecular bonds of starch molecules in the presence of water & heat
• Homogenization


  any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout
• Aeration


  the process of circulating or mixing air with water
• Preservatives


  addictive designed to prevent decomposition
• Shortening


  any fat that is sold at room temp and used to make crumbly pastry and other food products
• Protein complementation


  when 2 LBV proteins are eaten together
• Maillard reaction


  the chemical reaction that occurs on the presence of heat between amino acids and reducing sugars that results in food browning thereby producing fresh aromas/smells and flavours
• Definition


  noun: coromešation - a process of browning sugors
• Antonyms


  • Decode
  • stay
  • Dissuade
• Examples


  • Caramel sauce
  • Toasted bread
  • Pale Potatoes turned into golden fries
  • Frying onions
• Caramelisation has a sweet, nutty flavour
• Caramelisation has a brown colour
• The brown colours are produced by three groups of polymers: caramelans, caramelens and caramelins