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Food tech > All Revision > Flashcards

All Revision Flashcards

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Gourmet Food flashcards
1
Q

What are the functions of minerals?

A

Strong teeth and bones
Prevents high blood pressure
Develops the nervous system

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2
Q

Name the 8 types of pastry

A 
Short crust
Rough puff
Choux
Flaky
Suet 
Sweet short crust
Filo
Hot water crust
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3
Q

Name 2 dishes that use complementation

A

Beans on toast

Lentil soup

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4
Q

Give 2 disadvantages of using an oven for cooking

A

It takes a long time

It is less accessible

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5
Q

Give 2 disadvantages of using a mixing machine for mixing

A

It is harder to wash up

It is less accessable

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6
Q

Give 2 advantages of using a microwave for cooking

A

It is much quicker

It is more convenient

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7
Q

Why is water important in the diet?

A

It controls the body temperature
It helps to get rid of waste products
It helps to absorb nutrients

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8
Q

Name 2 dishes that use emulsification

A

Mayonnaise

Coleslaw

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9
Q

Give 2 advantages of using a mixing machine for mixing

A

It is faster to mix

It is easier work

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10
Q

What are the functions of fats?

A

Energy and warmth

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11
Q

Name 3 foods that contain fat

A

Butter
Oil
Cheese

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12
Q

What does complementation mean?

A

The mixing of LBV proteins to give a whole protein

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13
Q

What does coagulation mean?

A

Thickening a liquid to a solid

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14
Q

What are the functions of proteins?

A

Growth and repair

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15
Q

Name 2 dishes that use coagulation

A

Quiche

Scrambled eggs

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16
Q

Name the 3 macro nutrients

A

Carbohydrates
Fats
Proteins

17
Q

Name the 2 micro nutrients

A

Vitamins

Minerals

18
Q

Give 2 advantages of using an oven for cooking

A

The food generally tastes better

The food is more likely to be fully cooked inside

19
Q

Give 2 disadvantages of using a microwave for cooking

A

The food doesn’t generally taste as good

The food might not be fully cooked inside

20
Q

Name 3 foods that contain carbohydrates

A

Bread
Rice
Pasta

21
Q

What are the functions of carbohydrates?

A

Energy

22
Q

Give 2 disadvantages of using a wooden spoon for mixing

A

It is slower to mix

It is harder work

23
Q

Give 2 advantages of using a wooden spoon for mixing

A

It is easier to wash up

It is more accessible

24
Q

Name 3 foods that contain minerals

A

Marmite
Whole grains
Seafood

25
Q

What are the functions of vitamins

A

Growth and repair
Prevents illness
Controls the release of energy

26
Q

Name 3 foods that contain vitamins

A

Fish
Eggs
Oranges

27
Q

Give 2 examples of physical hazards

A

Jewellery

Plasters

28
Q

Give 2 examples of chemical hazards

A

Cleaning chemicals

Wild mushrooms

29
Q

Give 2 examples of microbial hazards

A

Bacteria

Viruses

30
Q

Give 2 examples of allergenic hazards

A

Nuts

Dairy products

31
Q

Name 2 things that physical hazards can cause

A

Choking

Cuts

32
Q

Name 2 things that chemical hazards can cause

A

Unpleasant taste

Burn

33
Q

Name 2 things that microbial hazards can cause

A

Food poisoning

Food-borne disease

34
Q

Name 2 things that allergenic hazards can cause

A

Allergic reactions

Anaphylaxis

35
Q

Name the 8 places where bacteria can be found

A 
Raw food
People
Air and dust
Equipment
Soil
Pests
Water
Food waste
36
Q

What temperature is the danger zone between?

A

5 - 63 degrees Celsius

37
Q

Name the 6 coloured food boards and give an example of the food that you would use

A 
Yellow - cooked meats
Red - raw meats
Blue - raw fish
Green - fruit and salad
Brown - vegetables
White - dairy and bakery
38
Q

Name 4 ways to prevent cross-contamination

A

Keep raw foods away from ready-to-eat foods and cover them
Clean and disinfect food-contact surfaces between tasks
Use colour coded knives and chopping boards
Wash your hands properly after handling raw food

39
Q

Name 5 high-risk foods

A 
Meat, poultry, fish and seafood
Ready meals containing sauces
Egg products
Cold cooked rice
Dairy-based products

Food tech (2 decks)

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