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Food Tech > Assessment > Flashcards

Assessment Flashcards

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Gourmet Food flashcards
1
Q

What does Balanced mean?

A

A variety of foods from all groups each day.

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2
Q

What does healthy mean?

A

In line with the government healthy guidelines… less salt, less sugar, less fat, more fruit and vegetables and more fibre.

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3
Q

What does processed mean?

A

Deliberalty changing the food in some way through manufacturing process.

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4
Q

What does Primary Processing mean ?

A

The conversion of raw materials into food commodities.

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5
Q

What is Secondary Processing?

A

Converting Primary processed foods into other foods

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6
Q

What is spoilage?

A

The process of foods ‘going bad’ ‘deteriorating’, ‘going off’ or the disagreeable change in the foods normal taste.

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7
Q

What is a type of health and safety ?

A

Not coughing on food

Covering cuts

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8
Q

What is health and safety ?

A

Accident prevention and identifying risks

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9
Q

What is personal hygiene ?

A

making sure chef is clean and tidy

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10
Q

What is food hygiene ?

A

Making sure things like cross contamination doesn’t occur .

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11
Q

Example of food hygiene …

A

Food is prepared and clean
Free from bacteria
Safe

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12
Q

What is ‘Mise en place’?

A

Everything being prepared before you start to cook or combine anything

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13
Q

What is the core temperature ?

A

75°

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14
Q

What are the 4cs ?

A

Cooking
Cleaning
Chilling
Cross Contamination

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15
Q

What is an example of soft berry?

A

Strawberries
raspberries
blueberries

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16
Q

What is an example of citrus fruit?

A

Lemon
Lime
Orange
Grapefruit

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17
Q

What is an example of a Tropical fruit ?

A

Mango
Banana
Passion Fruit
Lychee

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18
Q

What is an example of a stoned fruit ?

A

Peach
Plum
Cherry

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19
Q

What is an example of a hard fruit ?

A 
Apples 
Apricots 
Pears
Melons
Kiwis
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20
Q

What is an example of a dried fruit ?

A

Raisons
Dates
Prunes
Cranberries

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21
Q

What is an example of a Miscellaneous fruit ?

A

Avacado
Red custard Apple
Coloured banana

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22
Q

What is an example of nuts ?

A

Cashew
Walnut
Almond

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23
Q

What is an example of a leafy veg?

A

Lettuce

Cabbage

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24
Q

What is an example of a root veg?

A

Beetroot

Carrot

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25
Q

What is an example of a tuber veg?

A

Potato

Sweet Potato

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26
Q

What is an example of a bulb veg ?

A

Onion
Garlic
Shallots
Leek

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27
Q

What is an example of a flower head veg?

A

Cauliflower

Broccoli

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28
Q

What is an example of a stem veg?

A

Celery

Asparagus

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29
Q

What is an example of a fungi veg?

A

Mushroom

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30
Q

What is an example of a seed and pod veg?

A

Sweet corn

Peas

31
Q

What is an example of a veg fruit ?

A

Courgette
Cucumber
Tomato

32
Q

What is an example of a sea veg?

A

Seaweed

Samphine

33
Q

How many portions of fruit and veg should we eat a day ?

A

5

34
Q

How much is one portion ?

A

80g

A handful

35
Q

What is enzymic Browning ?

A

Chemical process which takes place in a fruit and veg .
The cells are opened up to air and the enzyme has access to air which is when the reaction occurs turning the fruit brown

36
Q

How do you prevent Enzymic Browning ?

A 
Soak in...
Salt 
Water 
Vinegar 
Lemon Juice
37
Q

Why are fruits and veg an important part of the eat well guide ?

A

They give us different vitamins and minerals

38
Q

Dietary Fibre is a carbohydrate found in plants , what does it help to do in the body ?

A

Prevent constipation
Increase feeling on fullness
Reduce blood cholesterol levels

39
Q

What are the two types of fibre ?

A

Soluble and insoluble

40
Q

What is Insoluble fibre and how does it help the body ?

A

Not easily broken down
Passes through unchanged
Keeps bowels healthy

41
Q

What is soluble and how does it help the body ?

A

Broken down by bacteria in large bowel

Helps reduce cholesterol

42
Q

What part does water play in fruit and veg ?

A

Healthy balanced diet

Contributes to reccomended daily intake

43
Q

What is Vitimin D ?

What does it do ?

A

Sunshine vitamin
Helps develop strong bones and teeth
Calcium doesn’t work without vitimin D
Fat soluble

44
Q

What is vitimin A ?

What does it do ?

A 
Helps healing if you cut yourself 
Helps us to grow and develop 
Makes substance 'visual purple' in the eye so we can see in dim light 
Carrots 
Mango 
Orange
45
Q

What is vitamin C ?

What does it do ?

A 
Helps body to absorb iron 
It is an antioxidant 
Citrus fruits 
Strawberries 
Carrots 
Brussels Sprouts
46
Q

What is Calcium and Iron ?

What does it do?

A 
Must be used along side Vitimin D 
Found in green veg and small quantities in fruits 
Rhubarb has higher amount 
Strong teeth and bones
Green leafy veg (Popeye Spinach)
Helps transport oxygen
47
Q

What is Vitimin B1?

What does it do?

A

Helps body to grow
Helps nerves
Makes muscles stronger
Seeds, nuts, beans

48
Q

What is vitamin B2?

What does it do?

A

Helps maintain good skin
Green leafy veg
Berries and figs

49
Q

What is vitimin B3?

What does it do ?

A

Release energy from food

Lower levels of fat in the blood.

50
Q

What does vitimin B9 do ?

A

Helps body use protein
Folic Acid
Green leafy veg

51
Q

What does vitamin B12 do?

A

Protective coating around nerve cells
Prevents anoemia
Mushrooms Parsley

52
Q

What does vitimin E and K do?

A

Antioxidant-fights off infection
Good for the heart
Every baby is given vitamin K after birth.
Helps coalgulate (clot to set) blood after injury

53
Q

What is a carbohydrate and what does it do ?

A

Gives us energy

Found in higher quantaties of potatoes , squash , parsnips

54
Q

Examples of processing…

A 
Pre-prepared fresh 
Canned/bottled 
Frozen 
Dried 
Juiced
55
Q

What are some advantages of processing?

A

Conveiniance
Year round availability
Increase shelf life

56
Q

What is present in green fruit and veg?

A

Chlorophyll

57
Q

What type of green could it be if it was acidic or an alkaline ?

A

Acidic- dull (olive) green

Alkaline- bright green

58
Q

How is chlorophyll released ?

A

Through steam and water when fruit and veg is cooked .

59
Q

What is in Yellow and orange fruit and veg ?

A

Carotenoids

60
Q

Are yellow and orange fruits affected by cooking ?

A

No

61
Q

What is in Blue and red fruit and veg ?

A

Pigments called anthocyanins

62
Q

What are the colours when red and blue fruits and veg pH sensitive ?

A

Neutral- purple
Acid - red
Alkaline- blue

63
Q

How do you bake fruit and veg ?

A

Prick with fork so it doesn’t explode

Water as heated converts to steam

64
Q

Boiling fruit and veg?

A

Lose nutrients in green vegetables
Boil water first then add veg
Cook green as little as possible
Plunge in cold water (blanching)

65
Q

Braising fruit and veg?

A

Cooked in stock inside covered pan

Cook until stock is like a thick sauce

66
Q

Frying fruit and veg?

A

Any vegetable can be fried but has to have butter or oil-used to add colour-caramalisation
Stir frying cooked on high heat for short about of time
Keeps crunchiness of veg

67
Q

Grilling fruit and veg?

A

Brush with oil
Chars flavour and appearance
Serve immediately to prevent loss of vitimin C

68
Q

Roasting fruit and veg?

A

Often par boiled first
Most veg can be roasted
Length of time varies
Add oil to roasting tray and heat first before adding veg

69
Q

Steaming fruit and veg?

A

Use steam from water to cook veg
Retains maximum colour, flavour and texture
Serve immediately to prevent further loss of vitimin C.

70
Q

What happens to the flavour when fruit and veg is cooked ?

A

Cooking increases flavour
Natural sugars increase
Can cause caramelisation
Water content reduced- intensifies flavour

71
Q

What happens to the Colour when fruit and veg is cooked ?

A

Cooking in water effects green veg - cook as little as possible
Yellow/orange arent affected
Red and purple veg are affected but depends on pH of water

72
Q

What happens to the texture when fruit and veg is cooked ?

A

Cells walls of plant are softened when heated which causes water to be released
Softens texture
Reduces bulk of veg as water evaporates
Spinach reduces in bulk

73
Q

What happens to the nutritional value when fruit and veg is cooked ?

A

Cutting and bruising damages plant cells - causes liquid to leak out
Exposure to oxygen causes enzymic browning which destroys vitimin C
Vitimin C is water soluble - use very little water and use cook water to make gravies and stocks
Beta carotne (in yellow/orange veg) is released during cooking

Food Tech (3 decks)

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