Food and Nutrition: Menu Planning, Nutrients, and Cake Making

Flashcards covering the fundamental concepts of menu planning, nutrient classification (Proteins, Fats, Carbohydrates), and the science of cake making as per the Grade Nine Food and Nutrition curriculum.

Menu

An appropriate combination or list of dishes written in a particular sequence to be prepared and/or served for a particular meal.

Breakfast

The morning meal which is named because it breaks the long fast of the night.

Dinner (Mid-day)

The name given to the mid-day meal if it is the largest or main meal of the day, being larger than the evening meal.

Lunch

The name given to the mid-day meal if it is smaller than the evening meal.

Supper

The name given to the evening meal if it is smaller than the midday meal.

Brunch

A heavy "break-the-fast" meal eaten late in the morning near to lunch time, sometimes replacing lunch altogether.

Tea

An afternoon snack served or eaten between the midday and evening meals.

High Tea

An early supper with hot tea as the beverage, usually including cakes and other types of desserts.

Snack

A light meal eaten any time of the day.

Appetizer

One or more small items or small quantities of tasty food served at the beginning of the meal, usually savoury in nature.

Fish Course

Any kind of fish dish or shell fish accompanied by a cooked non-starchy vegetable.

Entrée

A small savory protein dish served between the fish and meat courses, which may sometimes replace the fish course.

Main Course (Meat Course)

A meat dish accompanied by a cooked or uncooked vegetable dish and a carbohydrate dish.

Dessert

A sweet dish served at the end of a meal, such as cakes, pies, cookies, ice cream, or fruit salads.

Amino Acids

Small units joined together like links in a chain that make up protein molecules, composed of carbon, oxygen, hydrogen, and nitrogen.

Essential Amino Acids

Amino acids that must be supplied in foods on a daily basis because the body cannot make them; ten are needed by children and eight by adults.

Non-essential Amino Acids

Amino acids that can be made in the body and do not necessarily need to be supplied directly by food.

High Biological Value (HBV) Proteins

Also called complete proteins, these contain all the essential amino acids and are found mainly in animal foods.

Low Biological Value (LBV) Proteins

Also called incomplete proteins, these lack one or more essential amino acids and are found mainly in plant foods.

Soya Bean

A plant food exception that provides High Biological Value (HBV) protein.

Gelatin

An animal food exception that provides Low Biological Value (LBV) protein.

Metabolism

A process involving the constant breaking down of old tissues and the replacement of these with new tissues in the body.

Kwashiorkor and Marasmus

Severe protein deficiency diseases that can develop in children when their nutritional needs are not met.

Visible Fats

Fats easily identified with the naked eye, such as fat on meat, butter, cooking oil, and margarine.

Invisible Fats

Fats that form a constituent part of food and are not easily detected, such as those in cakes, pastry, milk, and avocado.

Smoke Point

The specific temperature for each fat beyond which it breaks down and produces harmful compounds.

Carbohydrates

Organic compounds made of carbon, hydrogen, and oxygen, typically in the ratio of $1:2:1$, which serve as the body's primary energy source.

Monosaccharides

Simple sugars with one sugar molecule, such as glucose, fructose, and galactose.

Disaccharides

Carbohydrates made of two sugar molecules, such as sucrose, lactose, and maltose.

Polysaccharides

Complex carbohydrates made of many sugar molecules, such as starch, cellulose, and glycogen.

Starch Gelatinization

The process where starch granules absorb water, swell, and burst when moist heat is applied, causing a mixture to thicken.

Caramelization

The browning reaction that occurs when sugar is heated, giving food a sweet, caramel flavour.

Maillard Reaction

A reaction between sugars and proteins in foods that causes browning and flavour development, such as in baked bread crusts.

Diabetes

A condition where the body either doesn't produce enough insulin or becomes resistant to insulin, leading to high blood sugar levels.

Gluten

The protein in flour which, along with egg protein, forms the framework of a cooked cake when it sets with heat.

Dextrinization

The application of dry heat to starch causing browning on the outside of a product, such as toast.

Rubbed-in Method

A cake-making method where fat is rubbed into flour until it resembles bread crumbs; used for rock cakes and jam buns.

Creaming Method

A cake-making method where fat and sugar are creamed until light and fluffy; used for chocolate, vanilla, or fruit cakes.

Whisking Method

A cake-making method where egg white and sugar are whisked to a thick foam; used for sponge cakes and Swiss rolls.

Melted Fat Method

A cake-making method where fat is melted and then added to dry ingredients; used for carrot cake and gingerbread.