HF4U Exam Review Study Sheet PDF

HF4U Exam Review Study Sheet 1. Digestive System Main Function: Breaks down food into nutrients for the body. Key Organs: o Mouth: Digestion begins with chewing and saliva breaking down food. o Esophagus: Transports food from mouth to stomach. o Stomach:...

HF4U Exam Review Study Sheet 1. Digestive System Main Function: Breaks down food into nutrients for the body. Key Organs: o Mouth: Digestion begins with chewing and saliva breaking down food. o Esophagus: Transports food from mouth to stomach. o Stomach: Contains gastric juices to break down food into chyme. o Small Intestine: Absorbs nutrients into the bloodstream. o Large Intestine: Absorbs water and forms waste. o Rectum and Anus: Store and expel waste. o Pancreas-It makes pancreatic juices, which contain enzymes that aid in digestion, and it produces several hormones, including insulin. o Gallbladder-stores and releases bile. o Salivary Glands-A gland in the mouth that produces saliva o Liver-Produces bile that breaks down (emulsifies) fats into small droplets, but large enough surface area for pancreatic lipase to work on. o Appendix-supports the immune system CL) S S - ç. 2. 6 Essential Nutrients 1. Carbohydrates: Provide energy, found in bread, pasta, and fruits. 2. Proteins: Help build and repair tissues, found in meats, beans, and eggs. 3. Fats: Provide energy and help absorb vitamins, found in oils, butter, and avocados. 4. Vitamins: Essential for various body functions, such as immune health, found in fruits and vegetables. Ex broccoli 5. Minerals: Important for bone health, nerve function, and fluid balance, found in salt, dairy, and meats. Ex Kale 6. Water: Vital for all body functions, hydration, and temperature regulation. Ex.watermelon 7. The function of fiber aids in digestion and prevents constipation 3. WHMIS (Workplace Hazardous Materials Information System) Purpose: Protects workers by providing information about hazardous materials used in workplaces. GHS-GIobally Harmonized System Know that the employer is responsible for training employees Components: o Labels: Warn about the presence of dangerous chemicals. (Danger, Warning). o SDS (Safety Data Sheet): Provides detailed information about handling, storage, and emergency procedures. 16 categories o Pictograms: Visual symbols to indicate the nature of the hazard. o PPE-personal protective Equipment iadc) (for nder Health hazard Exclamation mark Environment 8 health atects) (may Cas isa lens the oione layerz) ® - Biohazardous lnfcctiou Materials (for organ sms or toxini tItat can ra,se diseases in neople or animals) The OHS yterri alto det,r,es Cr. Environfl,er,tal Inacards group Inn group (and its l].asnt joptetI 0 dHMIS 201 t Howeter. yo rr,ay see the er.vlronn,entsl clanses listed on labels a,,d Safety Data Sheets (tOSs) including information about environmental hazards ii allowed by SdHMIS 2015. 4. Knife Handling & Safety Keep knives sharp: A dull knife is more dangerous. Cut away from your body: Always cut in a safe direction. Use the right knife for the job: Different knives are designed for specific tasks. Store knives safely: Use a knife block or a safe storage area. Know the three knife cuts-dice, Julienne, dice and Batonnet 5. Kitchen & Food Safety Cleanliness: Wash hands before and after handling food. Temperature Control: Keep food out of the danger zone” (4°C 60°C) to prevent - bacterial growth. Cross-Contamination: Avoid using the same cutting boards or utensils for raw meat and ready-to-eat foods. PPE (Personal Protective Equipment): Wear gloves, aprons, and safety glasses when necessary. Health Hazard- is any condition of a premise, or a substance, thing, plant or animal other than man, or a solid, liquid, gas or combination of any of them, that has or is likely to have an adverse effect on the health of any person Hazardous Foods-Gravies, eggs, dairy, meats, poultry, seafood, salads. HACCP-Hazard Analysis Critical Control Point CCP- is a point, step, or procedure in a food handling process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. CCPs can be grouped as follows: 1. Proper time/temperature procedures 2. Good personal hygiene 3. Cross-contamination prevention 4. Cleaning & sanitizing 5. Safe food supplies Pathogen-Is a bacterium virus or other microorganism that can cause disease. Examples of a pathogen are bacteria-campylobacter, salmonella, listeria The four main areas of the body that contain pathogens are; Rectum, Hands, Head, and Lungs. Viruses: Viruses, such as Norovirus and Hepatitis A, are smaller than bacteria. They do not multiply in food. Instead, they grow in living cells (e.g. people and animals). They can be spread to food by an infected individual (i.e. food handlers) or contaminated work surfaces. If the food carrying the virus is consumed, illness can result. All viruses survive well under refrigeration temperatures. They are often caused by the stomach flu and Hep A is a virus associated with seafood and water.  Poodborne Illness- and usually referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins. The following five factors affect the growth of microorganisms in food: 1. Type of food pathogens need vitamins, nutrients, minerals and proteins. — 2. Time pathogens double every 20 minutes under the right conditions. — In a few hours one microorganism can multiply into millions. 3. Temperature most pathogens grow between 4°C and 600 C (best at 37 °C). — Some, like Listeria, grow even in temperatures below 4°C. 4. pH pH is a measure to determine if a substance is acidic or alkaline (acidic foods — like vinegar or lemon are sour while alkaline foods are bitter). Pathogens prefer food that is neutral or slightly acidic. 5. Moisture pathogens need a certain amount of water in food to grow. Available — Water Activity (Aw) is the measurement of the water content of food: therefore foods with a high Aw are more conducive to pathogenic growth. food allergy may occur when the body’s immune system overreacts to a food allergen. Symptoms may include rash, hives, swelling, diarrhea, abdominal pain, vomiting, runny nose, choking, itching, scratching and wheezing. Symptoms can occur immediately to several hours after ingestion of the food. The worst type of allergic reaction is called anaphylactic shock, where the symptoms are more severe and can result in death. FoodIKitchen Safety cont’d 8. Identify five ways that biological hazards can be spread. a) hand shaking b) surfaces c) sneezing and coughing d) cross contamination e) sharing personal items 9. How do you thaw frozen food safely? a) In a sink with cold water b) In the microwave c) In the refrigerator 10. What are 2 most common ways that “stomach flu” is spread, and how can this be treated? a) Not washing your hands b) Improper dishwashing procedures 11. List 3 ways you can prevent contaminating other food when you are working in a kitchen making hamburgers. a) Use separate cutting boards for meat and vegetables b) Wash your hands c) Wash, Rinse and Sanitize 12. How do accidents happen in the kitchen? What are some ways to prevent them? a) Carelessness, rushing, leaving food unattended, not cleaning up spills, slips, burns, cuts, falls b) Don’t rush, take your time, pay attention to what you are doing, use safe food handling methods, use the bear claw when cutting food, don’t leave food unattended. 13. Explain what to do when the following happens: a) A grease fire erupts when frying a food; Cover with a lid, pour baking soda on the fire, use a fire extinguisher or smother with a fire blanket. b) If your clothing ignites. Stop, drop and roll or wrap yourself in a fire blanket. c) The food in the oven catches fire (no grease). Shut off the oven, keep the door closed, and call the fire department. 6. Fad Diets Characteristics: Short-term, restrictive, and not nutritionally balanced. Often promise quick weight loss with minimal effort. Examples: Atkins, keto, detox cleanses. Risks: Nutrient deficiencies, unhealthy weight loss, and negative long-term effects. Eating Disorders:can be very serious conditions affecting physical, psychological and social function. Types of eating disorders include anorexia nervosa, bulimia nervosa, binge eating disorder, avoidant restrictive food intake disorder, other specified feeding and eating disorder, pica and rumination disorder https://www. psychiatry. orci/patients-families/eatinq-disorders/what-are-eating-disorders Read the article and know the different types of eating disorders. Know what a fad diet is. Know the difference between obesity and overweight Know what is a calorie 7. Food Insecurity & Food Security Food Insecurity: A condition where individuals or households do not have regular access to enough nutritious food. Food Security: The state in which all people have reliable access to sufficient, safe, and nutritious food to maintain a healthy and active life.  Health Canada is responsible for helping Canadians maintain and improve their health. It ensures that high-quality health services are accessible, and works to reduce health risks. We are a federal institution that is part of the Health portfolio. How can economic factors impact food choice 8. Food for Life Balance: Focus on a variety of whole foods including fruits, vegetables, whole grains, lean proteins, and healthy fats. Healthy Choices: Regular physical activity and mindful eating help maintain long-term health. The main stages in life include: Pregnancy and breastfeeding; Babies and toddlers; Childhood; Adolescence; Adults and older adults. Energy and nutrient requirements-What are the factors that affect the energy and nutrient requirements for individuals are; Age Gender, Body composition, and Level of activity. Pregnancy: Folate intake is very important during this stage and so is Vitamin D, Vit A and Know what factors are likely to affect an older adult’s ability to maintain healthy nutritional status. Answer: The ability to access nutritious culturally appropriate food. 9. Canada’s Food Guide Encourages: Eating a variety of foods, including vegetables, fruits, whole grains, and proteins. A Canada Food Guide Plate consists of Whole grains ¼ of the plate, Proteins 1/4 of the plate and vegetables/fruit ½ the plate New Focus: Prioritizing plant-based food options and minimizing processed foods and added sugars. Serving Sizes: Different for age, gender, and activity level. Drink of choice: Water Three forms of vegetables-Canned, frozen and fresh Know how social media impacts individual relationships with food. Answer (it contributes unrealistic body standards and food trends) Know what is a balance diet answer (a variety of foods from all food groups) Know what mindful eating is (answer Paying attention to the sensory aspects of eating and being present in the moment.) 10. Nutrition Fact Table Key Information: o Calories: The amount of energy a food provides. o Macronutrients: The amounts of fats, proteins, and carbohydrates. o Micronutrients: The vitamins and minerals present. o Serving Size: Defined for standardization to help consumers understand nutrient intake. A Look at Labels The nutrition into,matiøn on food labels helps you to choose healthIer foods by allowing you to compare products more easily Look at the yogurt labels below and compare their nutritional content. Label A Nutrition Facts Nutrition Facts Per nlainer (l75g) Per container (t75g) Amount per serving % Daily Value Amounl per nerving ¶0 Daily Value CalorIes 170 Calories 130 Total Fat45g 7% Total FatO5g 1% Saturated Fat 35 Salurated Fat 0 3g 18° 2° v Trans Fat Oc -rTrartsFatoq Cholesterol lOrrg Cholesterol 4mg Sodium 85mg 4% Sodium 125mg 5% Total Carbohydrate 279 9% Total Carbohydrale 269 8% Fibre Ckl FibreOg 0% Sugars 26g Sugars 26g Protein 6g Protein&t Vitamin A 15% Vitamin C 0% Vitamin A 8% V,lamin C 4% Calcium 20% Iron 0% Calcium 25% ltn 0% [_____ Know: If you eat one serving of Label A yogurt, how many calories would you be having? Know: How many servings of yogurt are in each container? Know-Which yogurt has more fat? How do you know? Label A has more Fat. We know how much fat because it is on the Nutrition Fact Label under Total Fat Know-The yogurt that has more fat, what type of fat is this yogurt high in? How do you know? The type of Fat it is higher in is saturated fat and we know this because it specifies each fat. Know: Which yogurt has fewer calories? Label B Know: Which yogurt has more calcium? Label B Know: Which yogurt would you eat? Justify your answer with at least four pieces of information you know about making healthy food choices and nutrition fact tables. The yogurt I would choose is the one lower in calories, has healthy fats and contains more calcium. This will support good health by limiting excess fat and providing essential nutrients like calcium. Choose options with less sugar and fewer processed ingredients. Label B MeasurementslAbbreviations 1) Standardized recipes use abbreviations for common measurements. Write the abbreviation for the following measurements. 11. Measurement Conversions: Measurement Abbreviation Examp Bunch Bch. le 1 Teaspoon t tsp 2 Tablespoon T tbsp 3 Ounce oz 4 Pound lb 5 Cup Cc 6 Pint pt 7 Quart qt 8 Gallon gal 9 Dozen 12, doz 10 Grams gm Tips: o Understand standard measurements in cooking to ensure accuracy in recipes. o Use conversion charts for international recipes. 12. Herbs & Spices Herbs: Leaves of plants, used fresh or dried (e.g., basil, thyme, rosemary). Spices: Seeds, roots, or bark of plants (e.g., cinnamon, cumin, ginger). Uses: Enhance flavor, color, and aroma in dishes.  The difference between seasoning and flavourings is that seasonings job is to heighten the flavors of the original ingredients. Flavoring refers to something that changes or modifies the original flavor of the food. SEASONINGS AND FLAVOURINGS-know examples of herbs and spices Know that you must use more fresh herbs than dried (dried are more concentrated) Review of Exam Questions: 1. Critical Control Points (CCP): Points in food handling where contamination can be prevented (e.g., cooking temperatures). 2. Pathogens: Microorganisms that cause illness. Examples: Salmonella, E. coli. 3. FIFO: First In, First Out— a method for managing food storage to reduce spoilage. 4. Thawing Methods: Refrigerator, cold water, microwave. 5. Cross-Contamination Example: Using the same knife for raw chicken and vegetables. 6. SDS: Safety Data Sheet provides detailed information on handling chemicals. 7. Foodborne Illnesses: Caused by pathogens like bacteria, viruses, and parasites. Helpful Tips: Review WHMIS symbols and their meanings. Understand the six essential nutrients and their functions. Practice kitchen safety with proper handling of knives and food storage. Familiarize yourself with the Canada’s Food Guide for healthy eating habits.