Q DCA2033 NUTRITION KNOWLEDGE QUIZ 3 (70 marks) Instruction: Answer ALL questions.

1.

From your understanding, define and differentiate between health claims and nutrient claims. (10 marks) Health claims Claims on food labels about the nutrient composition of a food. Describe a relationship between specific food and a disease. Example: may reduce the risk of heart disease.. Should be supported by the evidence of treating disease Nutrient claims Claims on food labels that state certain food or food substances-as part of an overall healthy diet. Only related to the nutrient in the food, not related to any disease. Example: Good source of calcium and fat free. Supported by approved nutritionist evidence/point of view.

(**8 marks for differentiation + 2 marks for labeling=10 marks) 2. Food presentation is crucial to the healthy food preparation. Discuss some considerations under food presentation. (10 marks) a. b. c. d. e. f. Height: give a plate interest and importance. Color: avoid too many colors that will confuse the eye. Shape: change the dynamics of entre. Layout: consider the lines, forms and shape. Combination / match: blend well with ingredients. Garnish: bright in color, eye-catching, contrasting in color. (5 marks x 2 points = 10 marks) 3. Discuss ideas to overcome unpopular healthy meal in a restaurant. (10 marks) Recipe modification Alter menu name/ terms Promotions Chefs specials / recommendations. e. Color: play/mix the color in balance/food presentation. (5 marks x 2 points = 10 marks) a. b. c. d.

4.

Recommend guidelines in healthy roasting techniques. (10 marks) a. b. c. d. e. f. Fat: trim excess fat before cooking. Method: roast on rack and uncovered. Flavor : use rubs and marinades Stuffing: recommended to stuff with vegetables. Equipment: vegetables can be roasted in the oven. Accompaniments: other suggestion to add flavor is with coulis, chutneys, vinaigrettes, salsa, compotes, and mojos. (5 marks x 2 points = 10 marks)

5.

Discuss roasting technique and the benefits under health perspective. (10 marks) Choose oven (1m) or on top of the stove (1m). Works best with smaller items (1m) such as chicken breast / fish fillet (1m). Place half inch of soaked wood chips in the bottom of roasting pan (1m) and line with aluminum foil (1m). Place the seasoned food on the rack (1m) and heat the pan with moderate heat (1m) until the wood starts to smoke (1m). Then lower the heat (1m). Place the rack over the wood (1m), and cover the pan (1m). Smoke until the food has the desired smoke flavor (1m) and complete it in the oven (1m). (**Choose any 5 points)

Health benefits: Limits Fat Intake Retains Nutrients Basting-food do not dry out a) Achieve more tender meat product. (10 marks) 6. Discuss the role of chefs and food critique in promoting healthy food by utilizing nutritional knowledge. (20 marks) Explain all then points in details (x 2 marks): a) Producing excellent healthy foods b) Promotion activities c) Media publicity d) Cooking for mass/public e) Healthy food promotion/menu specials f) Altering the method of cooking g) Utilize fresh /authentic ingredients h) Recommendation /suggestive selling/force sell i) Improve the menu claims-such as fresh, fat free, sugar-free etc j) Food exhibition, shopping mall demos etc.