Basics Flashcards
What are micronutrients
Examples are vitamins and minerals and they are needed in small amounts
What are macronutrients
Examples are proteins, carbs and fat which the body needs in large amounts and are measured in grams
Name the four trace elements
Selenium, iodine, zinc and fluoride
Name the six minerals
Iron, sodium, phosphorus, magnesium, calcium, potassium
Give types of monosaccharides
Glucose, fructose and galactose
Give examples of disaccharides
Sucrose, lactose and maltose
Give examples of polysaccharides
Starch, cellulose and pectin
What are intrinsic sugars
Sugars that occur naturally
What are extrinsic sugars
Sugars that don’t occur naturally
What is the Glycaemic Index
A ranking of carb foods based on their overall effect on glucose levels
What does a diet high in fibre prevent
Constipation, diverticulitis and haemorrhoids
What is the difference between soluble fibre and insoluble fibre
Insoluble fibre is not easily broken down and is in whole meal foods
Why is HBV better than LBV
HBV contains all the essential amino acids whereas LBV is missing one or more
What can a protein deficiency cause
Oedema - build up of fluids especially in the ankles
Anaemia, kwashiorkor (pot belly)
What is another name for bad cholesterol
Low density lipoproteins
Give ways to preserve food
Removing moisture, changing pH (eg jams) or heat treating (eg pasteurisation)
What contamination would a HACCP prevent
Biological, physical and chemical
What are functions of eggs
Aération, binding, coating, glazing, emulsifying, thickening, enriching and garnish
What are eggs a good source of
HBV protein, omega 3, vitamin A, D E, B1 and B2.
What does adding sugar do to eggs
Increases their coagulation temperature
What are functional foods
Foods where stanols and sterols have been added to give additional benefits to the customer eg probiotic yogurt
What is the difference between starch (complex carb) and sugar (simple sugar)
Starch gives slow release energy and sugar gives fast release energy.
What is the Chorleywood bread process
Vitamin C is added to the dough and it is vigorously kneaded at high speed
What is conduction
Passing of heat through a solid to cook food
What is convection
Passing of heat through a liquid/gas to cook food eg roasting in an oven or boiling in a pot
What is dextrinisation
Reaction of dry heat on the surface of food which changes starch to dextrin
Coagulation
Change in thé structure of protein by heat/mechanical action/acids
What is gelatinisation
When starch granules swell and burst after being heated in a liquid, thickening the liquid
What does vitamin C help to absorb
Iron
What does vitamin D help to absorb
Calcium
What is an emulsion
When oil and water join together in a suspension
