Nutrients

Protein- Meat, nuts, seeds, eggs, dairy.
1g = 4 kcal

Carbs - Simple sugar (fast energy), complex sugar (slow energy)
1g = 4 kcal

Fat - Fish, nuts, oils, meat, butter. Helps nails, skin, hormones, and hair. Involves healthy and unhealthy fat.

Home Economics Summary

Term Three Summary 

In term three we learnt that for measuring dry ingredients you use a measuring cup and for wet ingredients, you use a measuring jug. For making food labels you have to add an expiration date, where it was made, amount of food, the name of the product, ingredients list, nutrition label, health star rating etc. If there is anything in the product that people may be allergic to make sure it is listed on the packaging. You always need to add a nutrition label. When working with my group it can sometimes be frustrating and hard to concentrate because some of the group members don't pay attention or join in.

Food Labels

10 Legal Requirements

• Expire date 
• What the product contains 
• Storage instructions 
• Where it was made
• When it was made 
• Amount of food
• Nutrients label 
• Health star rating 
• Ingredients list  
• Percentage labelling

What order are your ingredients listed in?  
What has most to what has least.

Is the health star rating required?
Yes it is because it rates overall nutritional profile of packages goods.

Why is it better to use 100g column? 
It's easier to understand the calories.

Cupboard / Fridge / Freezer

Fridge: 4-0° C, The fridge helps to not spread bacteria but if it were in the cupboard it might spread faster.

Freezer:  -18° C, Some items will go off faster if they are not frozen or will go off in the. cupboard then in the freezer. 

Cupboard: 15° C, Some foods are good in the cupboard because if they go in the fridge or freezer they start to rot faster.  

Bacteria

What is bacteria?
A large group of unicellular microorganisms.

What do bacterias need to survive?
Food to grow on.

Give 3 examples of how we avoid spreading bacteria?
Having clean hands, keep your food in storage and cover with a lid, band-aid if cut.

What does the term cross-contamination mean, and what are it's effects of you?
When bacteria transfers from one thing to another, you can get really sick and have stomach pains, vomiting etc.

                                                   

Bad food

Good food

         

Cooking Routine (Tagul)

Health and Safety

Food Safety vs Personal Safety
Food Safety: Making sure you have your hair is tied up, hands are clean so the food will be safe to eat, keeping a clean surface so no bacteria gets on the food when cooking make sure the food is fully cooked.
Personal Safety: Tie your hair up so it doesn't get caught in any machinery, If your hands aren't clean while cooking the food could stick to your hands and make you messy, make sure that ground isn't wet so you don't slip and fall.