Answer:
Find the definitions and points below.
Step-by-step explanation:
1. Food Handling refers to any of the stages in the preparation, storage, transportation, packaging, and delivery of food.
2. Utensils are those vessels and tools that are used to carry, cut, stir, and store items and ingredients required in food preparation.
3. Three quality points for dairy and eggs which indicate quality and freshness are;
a. Smell: A decaying and pungent smell indicates a lack of quality.
b. Color: An abnormal color with physical signs of rottenness shows a lack of quality.
c. The sinking test is used to check for the freshness of eggs. If an egg sinks when put in a glass of water, it is a sign of freshness. If it floats, it is an indication of decay.
4. Three quality points for dry goods that indicate quality and freshness:
Moisture: The presence of moisture in dry food shows a lack of quality.
Weight: Heaviness might be an indication that one coconut is better than another.
Texture: A dry food that is sticky might indicate a lack of freshness. Smoothness, crunchiness, hardness, and toughness are other qualities to look out for.
5. Five ways I could increase the nutritional value of pastries include
1. Using fresh ingredients: Fresh ingredients free from contamination will guarantee that foods with good nutritional values are produced.
2. Preparing them in a hygienic environment: A hygienic environment will prevent food poisoning by bacteria and other contaminants.
3. Using proper measurements: When the right measurements are used in the preparation of pastries a balanced snack is produced.
4. Good preservation techniques: The right preservation techniques will prevent food spoilage.
5. Good packaging and wrapping: These will prevent exposure of the food to moisture, rodents, and other unwanted factors. Thus, the nutritional value is preserved.
