Abbreviated Yr 10 Mock, B, C & D Flashcards
What are the categories vegetables can fall under, and what are some examples?
+ Leaves (Spinach, Lettuce, watercress etc.)
+ Fruit (Cucumber, Aubergine, Peppers)
+ Roots (Radishes, carrots, parsnips)
+ Flowers (Broccoli, artichoke, cauliflower)
+ Bulbs (Onions, leeks, shallots)
+ Stems (Celery)
+ Tubers (Yams, potatoes, sweet potatoes)
+ seeds/pods (Peas, french beans, runner beans)
What are the advantages & disadvantages of locally produced fruit & veg?
\+ Advantages > Fresher > Fewer food miles (Reduced carbon footprint) > Supports local farmers > Less energy used for transportation \+ Disadvantages > Less produce choice > Some dislike varying produce sizes > Sometimes more expensive
What rules are there concerning animal welfare in food production?
+ Production of chickens has clear regulations
+ There is no/little legislation around the naming of pig products
+ The Red Tractor Assured Mark tells you that the food has been produced sustainably from a source with good food safety, animal welfare & hygiene
What is the difference between organic & intensive farming?
+ Intensive Farming: “factory farming”
> Animals are kept indoors to control breeding, diet and disease
> Heavy reliance on chemical pesticides & fertilisers
> Produces lots of food using little space
+ Organic farming
> All “organic” food must be approved by a certification body
> Grown without synthetic pesticides, herbicides & fertilisers
» fertilisers must be natural
> No genetically engineered ingredients
> Animals are raised without growth hormones or antibiotics
+ Overall, organic foods are said to taste better, avoid risk of chemical combinations and are more sustainable
What are some different milk types?
\+ Whole, skimmed & semi-skimmed \+ Condensed \+ Alternatives: Oat, almond, cashew, soya \+ Goat \+ Organic \+ lactose-free \+ Raw (Unpasteurised)
What different ways can milk be treated?
+ Pasteurised
> Raised to 72c for 15-25 secs, then cooled to 6c
> Kills bacteria, doesn’t affect nutrition or taste, extends shelf life
+ Sterilised (Canned)
> Heated to 132c for 10-30mins, then placed in sterilised container
> Drastically changes taste & flavour, destroys some vitamins, kills nearly all bacteria, extends shelf life dramatically
+ Ultra heat treatment (UHT)
> Raised to 135c for 1 second
> Little effect on flavour & nutrition, Unopened packs have long shelf lives
What does it mean if milk has been homogenised?
+ The milk has been forced through small holes at high pressures to break up larger fat molecules and evenly disperse them throughout the milk
> This presents a layer of fat forming at the top of the milk
What are some advantages of GM foods?
+ Crop yields can be increased
+ Quality of crop can be increased
+ Plants can be engineered to survive in extreme conditions
+ Plants can be immune to herbicides & pesticides
+ Can be cheaper to produce
+ Can have higher nutritional value
What are some disadvantages of GM foods?
+ The long-term safety is unknown
+ Some are concerned about GM pollen escaping into natural environments & affecting other plant life
What are some traditional ingredients & staple foods of different cultures?
+ Chinese Staples: Rice & wheat
> Traditional ingredients: Noodles, duck, soy sauce, bok choy, tofu & white radish
+ Indian Staples: Rice & Wheat
> Traditional Ingredients: Chillies, rice, fish (southern), maize
+Jamaican staples: Rice
> Traditional Ingredients: Ackee, breadfruit, cassava, yams, snapperfish, tomatoes, goat
+ Mexican staples: Corn & Beans
> Traditional ingredients: Avocado, peppers, beans, corn
+ Italian staples: Wheat (pasta & dough)
> Traditional Ingredients: Seafood, pasta, cured meat, fruit & veg, peppers, garlic and olive
What can external factors affect food choice?
+ Cost: Some people may not be want to buy/be able to afford certain foods
+ Seasonality: Foods grown in the UK are limited to their season of Harvest (Although we import many)
+ Availability: Depends on the type of food & where you live
+ Marketing: Different advertisements & promotions can influence the foods we buy
+ Food labelling: Some packaging on foods makes people more likely to purchase it
What Ethical convictions can affect our food choice?
+ Vegetarianism: due to health, peer pressure, religion etc.
> Lacto Ovo: Eats Eggs & Dairy
> Ovo: Eats eggs, but not dairy
> Lacto: Eats dairy, but not eggs
+ Veganism: Eats no products of an animal origin
+ Locally produced: food is fresher, has a lower carbon footprint & supports local farmers
+ Organic: Tastes better & chemical concerns
+ Animal Welfare: Concerned about how animals are treated
What religious convictions affect our food choice?
+ Buddhism: Most are vegetarian
+ Sikhism: Majority are vegetarian, and some abstain from alcohol, tea or coffee
+ Judaism: No Pork, Kosher food (Specially prepared) & Meat and dairy must be stored & consumed separately
+ Islam: No Pork or pork products, Meat must be halal (slaughtered in a certain way)
+ Rastafarianism: No pork, only eat fish longer than 30cm & only eat food that is ‘natural & clean’
+ Hinduism: No beef and they avoid foods that may have caused an animal pain in their collection
What medical & lifestyle-related factors affect our food choice?
+ Medical factors
> Allergies & Intolerances
> Overweight people should seek low-calorie & low-fat foods
> Those with Injuries should choose high-protein foods
> Those who have had a heart attack should have low fat foods
> Those with high blood pressure should have less salt
+ Lifestyle
> Those with higher PALs require more energy
What Personal factors affect food choice?
Enjoyment: Foods we dislike & like. Taste palettes change over time, so children must be introduced to foods several times
Preference: What we like & dislike personally, influenced by our senses
What Situational factors affect food choice?
+ Celebrations: People purchase certain foods for celebrations & events
+ Time of Day: Due to work shifts & household dynamics, people are moving away from traditional meals times to snacks & takeaways
+ Storage & Cooking facilities: Some people do not have the facilities to store or prepare certain foods
+ Food Scares: Certain ideas and rumours about foods influence whether people buy those foods
Why do we cook foods?
\+ Destroy Pathogens \+ To make food less bulky \+ Improve the shelf life \+ Make food easier to digest \+ Improve the flavour \+ Destroy any natural poisons \+ To have heated food in colder weather \+ Make food more colourful & attractive \+ Change the texture \+ Provide variety in the diet: Used one ingredient in multiple ways \+ Release a food's aroma
What are the three methods of heat transfer?
+ When heat is transferred, it changes its colour & texture. Heat can be applied to food in three ways…
> Conduction: Transferred through contact with a heated solid
> Used in Frying, Baking & roasting
> Convection: Heat is transferred through convection currents, where hot fluid rises and cold fluid falls
> Used in Simmering, Boiling & Poaching
> Radiation: Rays (electromagnetic waves) directly transfer heat to food
> Used in Barbecuing, Grilling & Microwaving
What are the functions & working characteristics of carbohydrates in cooking?
+ Flour & flour alternatives can be used to…
> Give food’s crust a brown colour through dextrinisation
> Gelatinise a mixture (Thicken it)
> Starch isn’t soluble, so forms a suspension mixture
> The grains swell at 60 degrees celcsius
> At 80 degrees celsius, the mixture thickens
> This is because between those temperatures, the starch molecules burst
