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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
nutritional values of fruit:
- vitamins A, C and E - carbohydrates - fibre - some minerals
26
how to store citrus fruits:
- cool, dry place
27
how to store berry fruits:
- in the fridge
28
how to store hard fruits:
- keep out of direct sunlight or in the fridge
29
how to store, pineapples, peaches, plums and bananas:
- fruit bowl
30
leafy vegetables:
- cabbage, lettuce
31
tuber vegetables:
- potatoes
32
root vegetables:
- carrots, turnips
33
stem vegetables:
- asparagus, celery
34
flower vegetables:
- cauliflower, broccoli
35
fruits and seeds vegetables:
- peas, courgettes
36
fungi vegetables:
- mushroom
37
nutritional values of vegetables:
- vitamins a, c and e - carbohydrates - fibre - some minerals
38
storage of vegetables:
- cool, dry, well- ventilated place
39
where should salad and green vegetables be stored?
- fridge, lose vitamin C as they age
40
why is milk heated?
- to kill harmful bacteria, using heat treatments
41
what temperature is pasteurised milk heated to?
- 72 degrees Celsius for 15 seconds and then rapidly cooled to below 10 degrees celsius
42
how long is UHT or long-life milk heated for and what temperature?
- 132 degrees celsius for 1 minute, cooled rapidly and then cooled rapidly and packed in sterile conditions - lasts for many months
43
nutritional value of milk?
- hbv protein - fat - sugar in the form of lactose - vitamins a, d some of the b- group vitamins, calcium, potassium, small amount of iron
44
storage of fresh milk:
- in the fridge and consume by the use by date
45
storage of UHT milk:
- cool, dry place; once opened, treat as fresh milk and store in the fridge
46
how is cheese made?
- from fermented milk - enzymes are added to denature the protein, and produce a solid, then flavourings are added to produce different types of cheese
47
what does cheese add to a dish?
- flavour - colour - texture
48
nutritional value of cheese:
- HBV protein - calcium - varying amounts of sodium and potassium - high fat - vitamins a, d and some b-group
49
how should cheese be stored?
- 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
50
how is yoghurt made?
- 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
51
what is set yoghurt?
- yoghurt is sold in the pot which it is set in, flavourings, fruit and sugar are often added
52
what is live yoghurt?
- contains live bacteria, which can be beneficial for helping your digestive system to work sufficiently
53
what is greek yoghurt?
- thicker - has a high fat content - made from cow or sheep's milk
54
can yoghurt be made from different types of milk?
- yes
55
nutritional value of yoghurt:
- HBV protein - varied amounts of fat - calcium - sugar - vitamins A and D - some B group vitamins - vitamin E if it is whole-milk yoghurt
56
how to store yoghurt:
- store in fridge - eat by its use-by date
57
different animals used for meat in the uk:
- cows (beef or veal) - sheep (lamb or mutton) - pigs (pork, bacon, gammon, ham)
58
what is meat made up of?
- muscle fibres - connective tissue - fat
59
what is visible fat?
- fat which can be seen (fat around edge of steak)
60
what is invisible fat?
- fat which cannot be seen (marbling)
61
what determines how tough the meat is?
- 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
is meat a high or low- risk food?
- high- risk - must be prepared and cooked correctly to avoid food poisoning
63
nutritional value of meat:
- HBV protein - varying amounts of fat - vitamins A, D - iron - good source of vitamin B12
64
storage of raw meat:
- in the ridge on the bottom shelf - in a covered container - use by use- by date
65
storage of frozen meat:
- well wrapped and thoroughly defrosted before cooking - should never be refrozen
66
storage of cooked meat:
- be cool within 1.5 hours, cover and put in a fridge - store above raw meat in the fridge to avoid cross contamination
67
main type of fish:
- white fish - oily fish - shellfish
68
examples of white fish:
- cod, haddock, place
69
examples of oily fish:
- mackerel, sardines, fresh tuna
70
examples of shellfish:
crab, lobster
71
what is fish made up of?
- muscle - connective tissue - short muscle fibres - fish is cooked quickly and is tender
72
what are the different ways of which fish can be bought?
- fresh, frozen, canned, smoked or dried
73
what different ways can fish be cooked?
- baked, fried, grilled, poached
74
nutritional values of fish:
- 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
storage of fresh fish:
- in the ridge - use as soon as possible after buying, as it will go off quickly
76
storage of frozen fish:
- make sure it is fully defrosted before cooking - do not refreeze fresh fish
77
examples of poultry:
- turkey - chicken - duck - goose - guinea fowl - poussin
78
what is poultry made up of?
- muscle fibres, fat, connective tissue
79
ways that poultry can be cooked:
- roasting - baking - frying - poaching - grilling
80
is poultry a high or low- risk food?
- high-risk - may contain salmonella bacteria
81
what temperature should you cook poultry to?
- until the centre reaches 72 degrees celsius or at least two minutes
82
nutritional value of poultry:
- HBV protein - some fat - vitamins A, D and some of the B-group vitamins
83
storage of poultry:
- 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
food labels which suggest that the meat is safe:
- 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
why is meat cooked?
- 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
chemical changes which occur in the cooking of meat:
- 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
what chemical change occurs to make the meat more tender?
- combination of high temperatures and water converts collagen to gelatine which increases tenderness of the meat and makes it more digestible
88
at what temperature does meat change from pink to white?
- temperatures above 65 degrees celsius - heat changes the pigment in myoglobin
89
what produces brown pigments when cooking meat?
- 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
different methods of preparing meat before cooking:
- tenderising - boning - tying - batting
91
what is tenderising?
- meats are tenderised to make them easier to digest and more enjoyable - marinading, ageing, hammering, or adding artificial substances
92
what is boning?
- involves the removal of bones to make the carving or portion control easier, for example a leg of lamb
93
what is tying?
- where you secure a joint for roasting with string, using a series of loops, this allows the meat to stay in place
94
what is batting?
- 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
what temperature should poultry, meat and fish be stored at?
0-5 degrees celsius
96
what happens to meat proteins upon cooking?
- 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
different types of egg farming:
- barn - battery or laying cage - free range - organic
98
what is barn farming?
- where the hens can move freely around the barn but the light and feed are controlled
99
what is battery or laying cage farming?
- hens are kept in cages indoors where the light, temperature and feed are controlled - cheapest method of egg production
100
what is free range egg farming?
- 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
what is organic egg farming?
- hens live on organic land and are fed an organic diet
102
what does the lion mark on an egg represent?
- British eggs from hens vaccinated against salmonella and produced to a strict code of practise
103
weight of a very large egg:
73g and over
104
weight of a large egg:
63g up to 73g
105
weight of a medium egg:
53g to 63g
106
weight of a small egg:
under 53g
107
are eggs a high- risk food?
yes
108
nutritional values of egg white:
- HBV protein - b- group vitamins
109
nutritional value of egg yolk:
- HBV protein - vitamins A, D and E - Iron - Fat
110
how should you store eggs?
- in a fridge with the pointed ends down - keep away from strong smelling foods - use the best- before dates
111
what is gelatine?
- flavourless food which is made from an animal source and is derived from collagen boded down from bones, skins and tendons
112
what is gelatine used for?
- gelling agent in foods - stabiliser, thickener, texturiser
113
what is soya:
- made from soya bean pods
114
what can soya be used for?
- replies animal sources of protein
115
nutritional value of soya:
- HBV protein - calcium - magnesium
116
what is tofu?
- made from fresh soya milk which has been curdled and pressed into a block
117
nutritional values of tofu:
- HBV protein - iron - calcium - some B- group vitamins
118
how are beans sold?
- fresh - frozen - canned - dried
119
what do beans add to a dish?
- flavour - colour - bulk
120
nutritional value of beans:
- LBV protein - some carbohydrates, iron and calcium - some b group vitamins - fibre
121
what forms can you buy nuts in?
- whole - chopped - flaked - roasted - salted
122
nutritional value of nuts:
- LBV protein - some b- group vitamins - fibre - some contain high fat, calcium and iron
123
what can seeds be used for?
- topping for salad, bread or cakes - can be toasted or roasted
124
nutritional value of seeds:
- LBV protein - essential fatty acids - vitamins rom the b group - vitamin e - zinc - iron
125
how is butter made?
- 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
is butter hard or soft at room temperature?
- hard
127
is oil hard or soft at room temperature?
- liquid
128
what are oils made from?
- plant or seed sources
129
examples of oil:
sunflower, rapeseed, oil, avocado
130
nutritional value of butter:
- saturated fat, vitamins A and D
131
nutritional value of oil:
- unsaturated fats
132
storage of oils:
- away from sunlight in a cool place
133
what is margarine?
- fat made from oils as a substitute of butter - used for baking or as a spread
134
nutritional values of margarine:
- high fat content - Vitamin A and D
135
storage of margarine:
- store in fridge - consume by its use by date
136
what are fats?
- solids - mostly come from animal sources
137
what are oils?
- liquids - mostly come from plant sources
138
examples of fats:
- butter - ghee - lard - suet
139
examples of oils:
- olive oil - rapeseed oil - sesame oil
140
where does sugar come from?
- sugar cane - sugar beet
141
uses of sugar:
- sweetening drinks, sprinkling on cereal, making sweet baked foods - can add flavour and texture - aerate a product if creamed with fat
142
examples of white sugar:
- caster, granulated, icing sugar
143
examples of brown sugar:
- Demerara, soft brown, dark brown
144
nutritional value of sugar:
- "empty calories"- will be used as an energy source but provides no other nutrients
145
storage of sugar:
- long shelf life if stored correctly - cool, dry place and keep away from strong flavours and odours
146
types of syrup:
- black treacle - golden syrup - maple syrup
147
what is black treacle made from?
- molasses
148
uses of black treacle:
- used in gingerbread - used in dark fruitcakes
149
what is golden syrup made from?
- refined, light syrup with a gold colour - some of it contains invert sugar
150
uses of golden syrup:
- sweet baked recipes - as a marinade
151
nutritional value of syrup:
- contains no nutrients but is an energy source
152
storage of syrup:
- store in a cool, dry place and use within three months of opening - syrup can crystallise if left unused for a length of time

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