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FN > 1 FOOD COMMODITIES > Flashcards

1 FOOD COMMODITIES Flashcards

1
Q

ingredients of bread:

A
  • flour
  • salt
  • yeast
  • liquid
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2
Q

nutritional value of bread:

A
  • in the starchy carbohydrate section of the eat well plate
  • it contains some protein
  • contains b- group vitamins, calcium and iron
  • wholemeal contains fibre
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3
Q

storage of bread:

A
  • fresh bread- in a bread bin or sealed paper bag
  • sliced supermarket bread- in a plastic bag
  • can be frozen for up to two months
  • goes dry and stale quite quickly
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4
Q

cereals which we grow in the uk:

A
  • wheat
  • barely
  • oats
  • rye
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5
Q

nutritional value of cereals:

A
  • fibre
  • carbohydrates
  • lbv proteins
  • b- group vitamins
  • vitamin e
  • fat
  • iron
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6
Q

storage of cereals:

A
  • cool, dry place, airtight container
  • keep old and new cereals separate
  • always check sell-by or use-by date
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7
Q

what is flour made from?

A

wheat or rye

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8
Q

what is strong flour used for?

A
  • bread making
  • made from hard, winter wheat
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9
Q

what is weak flour used for?

A
  • cake, pastry and biscuits
  • made from spring wheat
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10
Q

nutritional value of flour:

A
  • contains gluten which is a protein, this is stretched when bread is kneaded, and forms the structure of the bread
  • wholemeal lour has all of the bran from wheat so has a 100% extraction rate
  • white flour has the bran, germ, fat and some of the minerals removed, so has a 75% extraction rate
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11
Q

what happens to flour in the UK?

A
  • it is fortified with iron, calcium and b-group vitamins (thiamine and niacin)
  • these are all lost during the processing of wheat to flour
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12
Q

how to store flour:

A
  • cool, dry place in the original packaging in a sealed container
  • check the use by date
  • never mix old and new flour
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13
Q

where are oats from:

A
  • grown
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14
Q

nutritional value of oats:

A
  • contain carbohydrates, smaller amounts of protein, fat, calcium, iron and some b group vitamins
  • slow release energy source because of starchy carbohydrates
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15
Q

storage of oats:

A
  • cool, dry place
  • airtight container after opening
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16
Q

nutritional value of rice:

A
  • carbohydrate food
  • excellent energy source
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17
Q

storage of rice:

A
  • dry, cool place
  • airtight container
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18
Q

how can potatoes be cooked?

A
  • baked, boiled, roasted, fried
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19
Q

nutritional value of potatoes:

A
  • starchy carbohydrates
  • vitamin c
  • vitamin b6
  • thiamine
  • skin contains fibre
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20
Q

storage of potatoes:

A
  • cool, dark, dry, airy place
  • storing them in plastic bags makes them sweat and turn mouldy
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21
Q

what is pasta made from?

A
  • durum wheat- contains more protein
  • made with durum wheat flour, water, salt and sometimes egg and oil
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22
Q

nutritional values of pasta:

A
  • starchy carbohydrate
  • wholemeal type contains fibre
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23
Q

storage of pasta:

A
  • dried pasta- keep in an airtight container once opened
  • fresh pasta- keep in fridge
  • homemade pasta- dry and store in an airtight container in the fridge
  • fresh and homemade pasta can be frozen
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24
Q

how can fruits and vegetables be bought?

A
  • fresh
  • frozen
  • canned
  • juiced
  • dried
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25
Q

nutritional values of fruit:

A
  • vitamins A, C and E
  • carbohydrates
  • fibre
  • some minerals
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26
Q

how to store citrus fruits:

A
  • cool, dry place
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27
Q

how to store berry fruits:

A
  • in the fridge
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28
Q

how to store hard fruits:

A
  • keep out of direct sunlight or in the fridge
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29
Q

how to store, pineapples, peaches, plums and bananas:

A
  • fruit bowl
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30
Q

leafy vegetables:

A
  • cabbage, lettuce
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31
Q

tuber vegetables:

A
  • potatoes
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32
Q

root vegetables:

A
  • carrots, turnips
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33
Q

stem vegetables:

A
  • asparagus, celery
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34
Q

flower vegetables:

A
  • cauliflower, broccoli
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35
Q

fruits and seeds vegetables:

A
  • peas, courgettes
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36
Q

fungi vegetables:

A
  • mushroom
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37
Q

nutritional values of vegetables:

A
  • vitamins a, c and e
  • carbohydrates
  • fibre
  • some minerals
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38
Q

storage of vegetables:

A
  • cool, dry, well- ventilated place
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39
Q

where should salad and green vegetables be stored?

A
  • fridge, lose vitamin C as they age
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40
Q

why is milk heated?

A
  • to kill harmful bacteria, using heat treatments
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41
Q

what temperature is pasteurised milk heated to?

A
  • 72 degrees Celsius for 15 seconds and then rapidly cooled to below 10 degrees celsius
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42
Q

how long is UHT or long-life milk heated for and what temperature?

A
  • 132 degrees celsius for 1 minute, cooled rapidly and then cooled rapidly and packed in sterile conditions
  • lasts for many months
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43
Q

nutritional value of milk?

A
  • hbv protein
  • fat
  • sugar in the form of lactose
  • vitamins a, d some of the b- group vitamins, calcium, potassium, small amount of iron
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44
Q

storage of fresh milk:

A
  • in the fridge and consume by the use by date
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45
Q

storage of UHT milk:

A
  • cool, dry place; once opened, treat as fresh milk and store in the fridge
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46
Q

how is cheese made?

A
  • from fermented milk
  • enzymes are added to denature the protein, and produce a solid, then flavourings are added to produce different types of cheese
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47
Q

what does cheese add to a dish?

A
  • flavour
  • colour
  • texture
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48
Q

nutritional value of cheese:

A
  • HBV protein
  • calcium
  • varying amounts of sodium and potassium
  • high fat
  • vitamins a, d and some b-group
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49
Q

how should cheese be stored?

A
  • in the fridge
  • hard- pressed cheeses last a long time, but must be wrapped at they will dry out
  • soft cheeses have a shorter shelf life and should be consumed within a few days
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50
Q

how is yoghurt made?

A
  • adding ‘freindly’ (good) bacteria to milk
  • this causes it to ferment by changing lactose to lactic acid, which denatures proteins and causes it to set
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51
Q

what is set yoghurt?

A
  • yoghurt is sold in the pot which it is set in, flavourings, fruit and sugar are often added
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52
Q

what is live yoghurt?

A
  • contains live bacteria, which can be beneficial for helping your digestive system to work sufficiently
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53
Q

what is greek yoghurt?

A
  • thicker
  • has a high fat content
  • made from cow or sheep’s milk
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54
Q

can yoghurt be made from different types of milk?

A
  • yes
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55
Q

nutritional value of yoghurt:

A
  • HBV protein
  • varied amounts of fat
  • calcium
  • sugar
  • vitamins A and D
  • some B group vitamins
  • vitamin E if it is whole-milk yoghurt
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56
Q

how to store yoghurt:

A
  • store in fridge
  • eat by its use-by date
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57
Q

different animals used for meat in the uk:

A
  • cows (beef or veal)
  • sheep (lamb or mutton)
  • pigs (pork, bacon, gammon, ham)
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58
Q

what is meat made up of?

A
  • muscle fibres
  • connective tissue
  • fat
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59
Q

what is visible fat?

A
  • fat which can be seen
    (fat around edge of steak)
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60
Q

what is invisible fat?

A
  • fat which cannot be seen (marbling)
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61
Q

what determines how tough the meat is?

A
  • length of muscle fibres
  • linger fibres (in legs) will be tougher than those in the back
  • tougher cuts of meat need long, slow cooking to make them tender
62
Q

is meat a high or low- risk food?

A
  • high- risk
  • must be prepared and cooked correctly to avoid food poisoning
63
Q

nutritional value of meat:

A
  • HBV protein
  • varying amounts of fat
  • vitamins A, D
  • iron
  • good source of vitamin B12
64
Q

storage of raw meat:

A
  • in the ridge on the bottom shelf
  • in a covered container
  • use by use- by date
65
Q

storage of frozen meat:

A
  • well wrapped and thoroughly defrosted before cooking
  • should never be refrozen
66
Q

storage of cooked meat:

A
  • be cool within 1.5 hours, cover and put in a fridge
  • store above raw meat in the fridge to avoid cross contamination
67
Q

main type of fish:

A
  • white fish
  • oily fish
  • shellfish
68
Q

examples of white fish:

A
  • cod, haddock, place
69
Q

examples of oily fish:

A
  • mackerel, sardines, fresh tuna
70
Q

examples of shellfish:

A

crab, lobster

71
Q

what is fish made up of?

A
  • muscle
  • connective tissue
  • short muscle fibres
  • fish is cooked quickly and is tender
72
Q

what are the different ways of which fish can be bought?

A
  • fresh, frozen, canned, smoked or dried
73
Q

what different ways can fish be cooked?

A
  • baked, fried, grilled, poached
74
Q

nutritional values of fish:

A
  • HBV proteins
  • essential fatty acids (in oily fish)
  • good source of Vitamins A and D (in oily fish)
  • good source of calcium if bones are eaten
  • low in fat, however, shellfish may contain high levels of cholesterol
75
Q

storage of fresh fish:

A
  • in the ridge
  • use as soon as possible after buying, as it will go off quickly
76
Q

storage of frozen fish:

A
  • make sure it is fully defrosted before cooking
  • do not refreeze fresh fish
77
Q

examples of poultry:

A
  • turkey
  • chicken
  • duck
  • goose
  • guinea fowl
  • poussin
78
Q

what is poultry made up of?

A
  • muscle fibres, fat, connective tissue
79
Q

ways that poultry can be cooked:

A
  • roasting
  • baking
  • frying
  • poaching
  • grilling
80
Q

is poultry a high or low- risk food?

A
  • high-risk
  • may contain salmonella bacteria
81
Q

what temperature should you cook poultry to?

A
  • until the centre reaches 72 degrees celsius or at least two minutes
82
Q

nutritional value of poultry:

A
  • HBV protein
  • some fat
  • vitamins A, D and some of the B-group vitamins
83
Q

storage of poultry:

A
  • in the ridge on the bottom shelf, keep it covered to prevent cross- contamination
  • raw poultry can be frozen, has to be thoroughly defrosted before cooking
  • use poultry before its use-by date
84
Q

food labels which suggest that the meat is safe:

A
  • RSPCA approved- ethical food label dedicated to animal welfare
  • RED TRACTOR- food given the animals on the farm is safe, must also use responsible farming methods
85
Q

why is meat cooked?

A
  • to kill bacteria and make it safe to eat
  • to improve texture and make it tender and easier to eat
  • improve flavour and taste of the meat
  • improve the colour and appearance
  • help keep the meat for longer
86
Q

chemical changes which occur in the cooking of meat:

A
  • muscle proteins shrink and moisture is lost
  • changes in colour, browning
  • flavour develops
  • connective tissue softens
  • fat melts
  • decreases nutritional value of meat as heat destroys some vitamins and water- soluble proteins
87
Q

what chemical change occurs to make the meat more tender?

A
  • combination of high temperatures and water converts collagen to gelatine which increases tenderness of the meat and makes it more digestible
88
Q

at what temperature does meat change from pink to white?

A
  • temperatures above 65 degrees celsius
  • heat changes the pigment in myoglobin
89
Q

what produces brown pigments when cooking meat?

A
  • the Maillard or non-enzymic browning reaction
  • happens between sugars and amino-acids or proteins
  • the protein reacts with the simple sugars on the meat’s surface
  • savoury substances are released which produce characteristic smells
90
Q

different methods of preparing meat before cooking:

A
  • tenderising
  • boning
  • tying
  • batting
91
Q

what is tenderising?

A
  • meats are tenderised to make them easier to digest and more enjoyable
  • marinading, ageing, hammering, or adding artificial substances
92
Q

what is boning?

A
  • involves the removal of bones to make the carving or portion control easier, for example a leg of lamb
93
Q

what is tying?

A
  • where you secure a joint for roasting with string, using a series of loops, this allows the meat to stay in place
94
Q

what is batting?

A
  • you can use a hammer to flatten a small piece of poultry or meat
  • this breaks down the connective tissue and tenderises the meat
95
Q

what temperature should poultry, meat and fish be stored at?

A

0-5 degrees celsius

96
Q

what happens to meat proteins upon cooking?

A
  • they coagulate
  • at around 60 degrees celsius
    -this process is called denaturation
  • as a result of denaturation, the muscle fibres become firmer
  • beyond 60 degrees celsius the fibres shrink and meat juices are squeezed out
97
Q

different types of egg farming:

A
  • barn
  • battery or laying cage
  • free range
  • organic
98
Q

what is barn farming?

A
  • where the hens can move freely around the barn but the light and feed are controlled
99
Q

what is battery or laying cage farming?

A
  • hens are kept in cages indoors where the light, temperature and feed are controlled
  • cheapest method of egg production
100
Q

what is free range egg farming?

A
  • where eggs come from hens that are allowed to roam in open air runs and live in hen houses at night to protect them from foxes
101
Q

what is organic egg farming?

A
  • hens live on organic land and are fed an organic diet
102
Q

what does the lion mark on an egg represent?

A
  • British eggs from hens vaccinated against salmonella and produced to a strict code of practise
103
Q

weight of a very large egg:

A

73g and over

104
Q

weight of a large egg:

A

63g up to 73g

105
Q

weight of a medium egg:

A

53g to 63g

106
Q

weight of a small egg:

A

under 53g

107
Q

are eggs a high- risk food?

A

yes

108
Q

nutritional values of egg white:

A
  • HBV protein
  • b- group vitamins
109
Q

nutritional value of egg yolk:

A
  • HBV protein
  • vitamins A, D and E
  • Iron
  • Fat
110
Q

how should you store eggs?

A
  • in a fridge with the pointed ends down
  • keep away from strong smelling foods
  • use the best- before dates
111
Q

what is gelatine?

A
  • flavourless food which is made from an animal source and is derived from collagen boded down from bones, skins and tendons
112
Q

what is gelatine used for?

A
  • gelling agent in foods
  • stabiliser, thickener, texturiser
113
Q

what is soya:

A
  • made from soya bean pods
114
Q

what can soya be used for?

A
  • replies animal sources of protein
115
Q

nutritional value of soya:

A
  • HBV protein
  • calcium
  • magnesium
116
Q

what is tofu?

A
  • made from fresh soya milk which has been curdled and pressed into a block
117
Q

nutritional values of tofu:

A
  • HBV protein
  • iron
  • calcium
  • some B- group vitamins
118
Q

how are beans sold?

A
  • fresh
  • frozen
  • canned
  • dried
119
Q

what do beans add to a dish?

A
  • flavour
  • colour
  • bulk
120
Q

nutritional value of beans:

A
  • LBV protein
  • some carbohydrates, iron and calcium
  • some b group vitamins
  • fibre
121
Q

what forms can you buy nuts in?

A
  • whole
  • chopped
  • flaked
  • roasted
  • salted
122
Q

nutritional value of nuts:

A
  • LBV protein
  • some b- group vitamins
  • fibre
  • some contain high fat, calcium and iron
123
Q

what can seeds be used for?

A
  • topping for salad, bread or cakes
  • can be toasted or roasted
124
Q

nutritional value of seeds:

A
  • LBV protein
  • essential fatty acids
  • vitamins rom the b group
  • vitamin e
  • zinc
  • iron
125
Q

how is butter made?

A
  • by churning milk into a solid fat
  • used for creaming, spreading on bread, melting over vegetables, frying and shortening when making pastry
  • store in fridge
126
Q

is butter hard or soft at room temperature?

A
  • hard
127
Q

is oil hard or soft at room temperature?

A
  • liquid
128
Q

what are oils made from?

A
  • plant or seed sources
129
Q

examples of oil:

A

sunflower, rapeseed, oil, avocado

130
Q

nutritional value of butter:

A
  • saturated fat, vitamins A and D
131
Q

nutritional value of oil:

A
  • unsaturated fats
132
Q

storage of oils:

A
  • away from sunlight in a cool place
133
Q

what is margarine?

A
  • fat made from oils as a substitute of butter
  • used for baking or as a spread
134
Q

nutritional values of margarine:

A
  • high fat content
  • Vitamin A and D
135
Q

storage of margarine:

A
  • store in fridge
  • consume by its use by date
136
Q

what are fats?

A
  • solids
  • mostly come from animal sources
137
Q

what are oils?

A
  • liquids
  • mostly come from plant sources
138
Q

examples of fats:

A
  • butter
  • ghee
  • lard
  • suet
139
Q

examples of oils:

A
  • olive oil
  • rapeseed oil
  • sesame oil
140
Q

where does sugar come from?

A
  • sugar cane
  • sugar beet
141
Q

uses of sugar:

A
  • sweetening drinks, sprinkling on cereal, making sweet baked foods
  • can add flavour and texture
  • aerate a product if creamed with fat
142
Q

examples of white sugar:

A
  • caster, granulated, icing sugar
143
Q

examples of brown sugar:

A
  • Demerara, soft brown, dark brown
144
Q

nutritional value of sugar:

A
  • “empty calories”- will be used as an energy source but provides no other nutrients
145
Q

storage of sugar:

A
  • long shelf life if stored correctly
  • cool, dry place and keep away from strong flavours and odours
146
Q

types of syrup:

A
  • black treacle
  • golden syrup
  • maple syrup
147
Q

what is black treacle made from?

A
  • molasses
148
Q

uses of black treacle:

A
  • used in gingerbread
  • used in dark fruitcakes
149
Q

what is golden syrup made from?

A
  • refined, light syrup with a gold colour
  • some of it contains invert sugar
150
Q

uses of golden syrup:

A
  • sweet baked recipes
  • as a marinade
151
Q

nutritional value of syrup:

A
  • contains no nutrients but is an energy source
152
Q

storage of syrup:

A
  • store in a cool, dry place and use within three months of opening
  • syrup can crystallise if left unused for a length of time

FN (8 decks)

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