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F&N GCSE > Booklet 4 Food Choice, Sensory Analysis, Food Provenance > Flashcards

Booklet 4 Food Choice, Sensory Analysis, Food Provenance Flashcards

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1
Q

How does sight affect food

A

Makes food look more or less appealing

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2
Q

How does sound affect food

A

Being prepared, cooked, eaten

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3
Q

How does smell affect food

A
  • Pleasant aroma will stimulate the digestive juices
  • Odour and taste work together to produce flavour
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4
Q

How does taste affect food

A

5 basic tastes: Bitter, salty, sour, sweet, umami.
Flavour develops when food is combined through chewing and mixing, releasing aroma

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5
Q

How does touch affect food

A
  • Texture of food in mouth (mouth feel)
  • Resistance of chewing
  • Viscosity
  • Temperature
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6
Q

What conditions are need when setting up a taste panel

A
  • Quiet area
  • Small quantities on identical plates or dishes
  • Not too many samples at once
  • Serve at the correct temperature
  • Use clean utensils
  • Use unbiased codes, letters or symbols
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7
Q

What does preference test mean

A

Asks which product tasters prefer

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8
Q

What does Discrimination tests include?

A
  • Evaluate specific attributes eg crunchiness, which one is different (odd one out)
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9
Q

What is a ranking test

A

Decide the attribute which is ranked eg crunchiness
Rank it most crunchy to least crunchy

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10
Q

How does a social factor influence what you eat

A
  • Friends and family recommend/make you food to eat
  • Celebrations
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11
Q

How does availability influence what you eat

A
  • Access to shops or specific ones
  • Environmental availability eg drought
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12
Q

How does personal factors influence what you eat

A
  • Likes/Dislikes
  • Enjoyment
  • Senses
  • Lifestyle
  • Activities
  • Time of day
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13
Q

How does Marketing factors influence what you eat

A
  • BOGOF (buy one get one free)
  • Discounts
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14
Q

How does economic factors influence what you eat

A
  • Cost of food
  • Income
  • Money available
  • Money saving
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15
Q

How does medical factors influence what you eat

A
  • Diabetes
  • High cholesterol
  • High blood pressure
  • Obesity
  • Anaemia
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16
Q

How does food labelling influence what you eat

A
  • Image
  • Ingredients
  • Nutrition
  • Brand
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17
Q

How does religion influence what you eat

A
  • Hindu (no beef, some are vegetarian)
  • Muslim (fasting + no pork)
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18
Q

How does consumer information

A
  • Current trends
  • Social media
  • Food scares
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19
Q

How does ethics and moral influence what you eat

A
  • Vegetarian/Vegan
  • Animal welfare
  • Organic
  • Local produce/British
  • Seasonal
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20
Q

How much has UK spending on food increased by since 2005

A

57%

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21
Q

Ways to save money on a limited budget

A
  • Write a shopping list
  • Shop in cheaper supermarkets (Lidl, Aldi)
  • Buy own brand products not branded
  • Keep track as you shop
  • Buy in bulk
  • Cost comparison (per 100g)
  • Don’t waste food
  • Choose cheaper proteins eg eggs
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22
Q

Dietary rules for Buddhism

A

Most are vegetarian

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23
Q

Dietary rules for Hinduism

A
  • Do not eat cows
  • Encourage vegetarianism
  • Dairy enhances purity
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24
Q

Dietary rules for Islam

A
  • Meat and poultry must be halal
  • Unlawful (Pork, gelatine, alcohol, caffeine)
  • Ramadan 9th month fast
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25
Q

Dietary rules for Judaism

A
  • Kosher (clean)
  • Meat specifically killed, soaked, treated with kosher salt
  • Only eat fish with scale and fins
  • Only eat animals that chew cud and cloven hooves
  • Pork and shellfish forbidden
  • Dairy and meat not prepared or eaten together
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26
Q

Dietary rules for Rastafarian

A
  • Food natural and clean
  • No pork and fish longer then 30cm
  • Eat lots of fruit and veg
  • No alcohol, milk and coffee
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27
Q

Dietary rules for Sikhism

A
  • Most are vegetarian
  • Eat at temple on certain days
  • Don’t drink alcohol, tea, coffee
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28
Q

What are some physical risks with fasting?

A

Dehydrated, less energy, binge eating

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29
Q

Ways to promote a new food product

A
  • Advert on TV/Internet/Cinema/Newspaper/Magazine
  • Celebrity endorsements
  • Competitions
  • Supermarkets and shop displays
  • Attractive packaging
  • Free gifts
  • Free samples/tasting
  • Special offers (BOGOF) or discounts
  • Family size package/portion
  • Tv chefs
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30
Q

Regulations for food labelling

A
  1. Name of the food
  2. List of ingredients
  3. Durability indication (use by or best before)
  4. Special storage conditions eg keep frozen
  5. Name or business name and an address
  6. Place of origin (provenance)
  7. Instructions of use if it’s difficult to use without instructions
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31
Q

Reasons why people don’t eat meat

A
  • Religion
  • Not wanting animals to die
  • Healther
  • Cheaper
  • Helps the environment
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32
Q

Definition of vegetarian

A

Someone who doesn’t eat meat, meat products, fish, fish products. They eat nuts, grains, legumes, fruit and veg, and dairy.

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33
Q

What do pescatarians eat and not eat

A

They don’t eat land animals, but they eat fish and seafood, eggs and dairy

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34
Q

What do Lacto-ovo vegetarians eat and not eat

A

They don’t eat land animals, fish and seafood but they eat eggs and dairy

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35
Q

What do Lacto vegetarians eat and not eat

A

They don’t eat land animals, fish and seafood and eggs, but eat dairy

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36
Q

What do Ovo vegetarians eat and don’t eat

A

They don’t eat land animals, fish and seafood or dairy but they eat eggs

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37
Q

What do vegans not eat

A

They don’t eat land animals, fish and seafood, eggs and dairy

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38
Q

Benefits of a vegetarian diet

A
  • Less saturated fat
  • More fibre
  • Exceed the recommended daily intake of fruit and veg
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39
Q

Issues of a vegetarian diet

A
  • Lack of protein, HBV and LBV.
  • Lack of iron, need it from plant sources but non Haem iron from plant sources is less easily absorbed, need it to be eaten with vitamin C
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40
Q

Issues with a vegan diet

A
  • Only HBV is soya
  • Range of LBV’s to get EAA
  • Lack of vitamin A and D since no animal fats
  • Lack of calcium, phosphorus and iron
  • Vitamin B12 only found in meat sources
  • Very bulky as lots of fibre is consumed
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41
Q

Food provenance definition

A

Where your food has come from, where it was grown, raised or reared

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42
Q

Advantages of knowing the provenance of food and buying British are

A
  • Better for environment
  • Better quality food
  • Supports local econemy
  • Allows traceability and knowledge of productions
  • Better animal welfare
  • Easier to eat seasonally
  • Reduce packaging
  • Help protect the local countryside
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43
Q

PGI definition

A

Link to the region where the product comes from

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44
Q

TSG definition

A

Ensures the traditional production process

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45
Q

How many miles must local produce come from?

A

Within 30 miles

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46
Q

What are the disadvantages of only buying local foods?

A
  1. Can’t get exotic fruits and veg (pineapple etc)
  2. Less variety - reduced stock
  3. Seasonal, restricted by season
  4. Weather restricted
  5. More expensive
  6. Limited scales of econemy
  7. Size and shape vary un uniform
  8. Shorter hours open compared to shops
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47
Q

What does buying imported food mean for the environment

A

Large carbon emissions -> Global warming -> Climate change

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48
Q

Carbon footprint definition

A
  • Amount of carbon produced from growing, processing and disposing of food.
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49
Q

What type of measure is an eco footprint

A

Environmental

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50
Q

Food miles definition

A

How many miles from farm to plate

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51
Q

Methods to reduce carbon footprint for consumers

A
  • Buy local
  • Cook fresh meat
  • Use seasonal UK ingredients
  • Reduce meat consumption (it requires lots of energy)
  • Change cooking method eg air fryer instead of oven
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52
Q

How can consumers be more sustainable?

A
  • Know its provenance eg local, imported, fairtrade
  • What impact has the production has on the environment? Eg pollution, carbon emissions, damage to ecosystem
  • How was it produced?
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53
Q

Food security definition

A

When all people, at all times, have access to sufficient, safe and nutritious food to meet their dietary needs and food preference for an active and healthy life

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54
Q

What 3 factors is food security linked to?

A
  1. Availability - How much food is produced and is it a reliable supply
  2. Access - Distribution of food, food being affordable and good quality food
  3. Utilisation - Food part of a balanced diet
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55
Q

Why is the Uk food secure?

A
  1. Technological developments and improvements to growth, transport, preservation and storage of food
  2. Food technology creates new food
  3. The UK imported foods we can’t grow ourselves
  4. We can go to supermarkets any time of the year and buy anything
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56
Q

Where are some food insecure areas?

A
  • Subsaharan Africa
  • Latin America
  • South Asia
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57
Q

Why do food insecure countries struggle?

A
  • Droughts
  • Floods
  • Increased population
  • Failed harvests
  • Reduced global food stocks
  • Biofuels increase
  • War
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58
Q

Definition of utilisation (in the body)

A
  • How the body uses the nutrients provided and if they have a balanced diet
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59
Q

Definition of malnourishment

A

Unbalanced diet which means health begins to suffer, this can be from over or under consumption

60
Q

What percentage of people are overweight, obese, malnourished, micronutrient deficient?

A
  • 35% Overweight
  • 11% Obese
  • 12% Malnourished
  • 29% Micronutrient deficient
61
Q

What are some of the impacts of overconsumption?

A
  • Cardiovascular disease
  • Type 2 diabetes
  • Obese
  • High cholesterol
  • Cancer
  • Tooth decay
  • Coronary heart disease
62
Q

What are some of the impacts of underconsumption?

A
  • Scurvy
  • Osteoperosis
  • Rickets
  • Goitre
  • Period stops
  • Anaemia
63
Q

What are the rules for organic farming?

A
  • Artificial chemicals fertilisers are prohibited (instead add organic matter)
  • Pesticides are heavily restricted (instead nutrient rich soil)
  • Animal welfare is at the heart of the system
  • A diversity of crops and animals are raised on the farm and rotated (soil has different uses)
  • The routine use of drugs, antibiotics and wormers is banned (preventative methods)
  • GM crops and ingredients are banned
64
Q

Rules for organic farm animals

A
  • Must have access to field
  • Plenty of space
  • Natural as possible diet
  • Only given drugs to treat an illness
  • Cannot be given hormones to make them grow quicker or make them more productive
  • Must not be produced from cloned animals
65
Q

Why does organic food cost more?

A
  • Food costs more to feed the animal (Has to be balanced diet)
  • Less yield
  • Longer for food/animal to grow
  • Less demand and supply so price higher
  • Register with soil association
66
Q

Why is food wasted?

A
  • Not finishing meal
  • Gone off date
  • Disease/bacteria in food
  • Don’t like the food
  • Served too much
  • Watching weight
  • Normal to leave food
67
Q

Why should we save food?

A
  • Reduce methane and CO2
  • Reduce greenhouse gases from landfills
  • Reduce money wasted
68
Q

8 ways to reduce food waste

A
  • Plan meals (to avoid over purchasing)
  • Check use by dates ~ long enough?
  • Store food correctly FIFO
  • Serve smaller portions
  • Freeze leftovers
  • Don’t be a perfectionist
  • Don’t impulse buy
  • Don’t overbuy
69
Q

Definition of GM (genetic modification)

A

Altering a plant, animal or a microorganism’s genes or inserting one from another organism.

70
Q

Advantages of GM

A
  • Helps develop specific/desired qualities eg drought resistant
  • Change the way a plant/animal grows, quicker, better quality
  • Genes which are transferred from different species are impossible with traditional methods
  • Insect resistant
  • Lower food prices
71
Q

Disadvantages of GM

A
  • Long term safety is unknown
  • Environmental concern
  • Messing with nature (moral/ethical disadvantage)
  • Lack of communication with consumer and producer
  • ‘Terminator gene’ - Seeds are not fertile eg tomato seeds from tomato can’t be grown
72
Q

Where do cereals come from?

A

Grasses

73
Q

What is wheat used for?

A
  • Flour
  • Pasta
  • Bread
  • Cake
  • Cereal
74
Q

What is barley used for?

A

Whiskey

75
Q

What are oats used for?

A
  • Oat milk
  • Porridge
  • Granola
76
Q

What is rape seed used for?

A

Oil

77
Q

What is rice used for?

A
  • Rice cakes
  • Rice flour
  • Rice pudding
  • Risotto
78
Q

Where is sugar cane grown? (Climate)

A

Tropical countries

79
Q

Where is sugar beet grown? (Climate)

A

Temperate countries

80
Q

Difference between honey and maple syrup

A
  • Honey - Nectar from plants, where the flower is gives a unique flavour
  • Maple syrup - Sap of maple trees, very sweet,
81
Q

2 examples of soft berry fruit

A
  • Strawberries
  • Raspberries
82
Q

2 examples of currants

A
  • Red currant
  • White currant
83
Q

2 examples of hard fruit

A
  • Apple
  • Pear
84
Q

2 examples of stone fruit

A
  • Peach
  • Apricot
85
Q

2 examples of citrus fruit

A
  • Lemon
  • Orange
86
Q

2 examples of exotic fruit

A
  • Passionfruit
  • Dragonfruit
87
Q

2 examples of root vegetables

A
  • Carrot
  • Parsnip
88
Q

2 examples of tubers

A
  • Potato
  • Sweet potato
89
Q

2 examples of bulbs

A
  • Onion
  • Shallot
90
Q

2 examples of stems

A
  • Asparagus
  • Celery
91
Q

2 examples of leaves

A
  • Spinach
  • Kale
92
Q

2 examples of flower heads

A
  • Brocolli
  • Cauliflower
93
Q

2 examples of fungi

A
  • Portobello mushrooms
  • Shitake mushrooms
94
Q

Definition of seasonal foods

A

Foods harvested at the time of year when the harvest is at its peak

95
Q

Globalisation definition

A

World is interconnected, vast range of products, ingredients from around the world

96
Q

Benefits of eating seasonal food

A
  • Reduce the energy needed to grow unseasonal food
  • Avoid paying lots
  • Support local economy
  • Fresher, tastier, more nutritious
97
Q

Hydroponics definition

A
  • A farming system without soil, plants grow in a water rich nutrient solution
98
Q

Types of meat

A
  • Beef
  • Lamb
  • Mutton
  • Pork
  • Bacon
99
Q

Types of poultry

A
  • Chicken
  • Duck
  • Turkey
  • Goose
100
Q

Types of game

A
  • Venison
  • Rabbit
  • Pheasant
101
Q

Types of offal

A
  • Kidney
  • Liver
  • Tongue
102
Q

How many litters do pigs produce in their lifetime?

A

6

103
Q

Describe intensive farms for pigs

A
  • Slatted floors
  • Controlled environment
  • Liquid feed
104
Q

Describe a calf to cow

A

Fed grass, wet grass (silage) clovers

105
Q

Baby cow (veal) cannot be used for meat production until how many weeks?

A

20

106
Q

How many months old do lamb get slaughtered?

A

9-12 months old

107
Q

When age does sheep get killed for mutton? (And what cooking method is needed)

A

Over 2 years. Slow cooking due to tougher meat

108
Q

What is the welfare standard for intensive indoors chicken?

A
  • 17/18 per m^2
  • No light
109
Q

What is the welfare standard for free range chickens

A
  • 12/13 per m^2
  • Must go outside
110
Q

What is the welfare standard for organic chickens?

A
  • 10 birds per m^2
  • Fed organic food
111
Q

Whet are freedom food chickens welfare standard?

A
  • 13/14 per m^2
  • Must have natural light
112
Q

Describe intensive farming

A
  • High yields are generated from a relatively small area of land ‘Factory farming’
  • Animals which are kept indoors, their breeding, diet and disease can be controlled
  • However, confinement or overcrowding can inhibit their behaviour
  • Disease can develop and spread quickly
  • High use of chemicals, pesticides and antibiotics
113
Q

How can a consumer reduce intensive farming?

A
  • Reduce red and processed meat you eat
  • Use smaller amounts of flavoursome meat
  • Buy local or British meat (produced to high environmental and animal welfare standards)
  • Recognised assurance scheme
114
Q

Free range definition

A

Defined in European law, only for poultry.
- Other animals are not legally defined
- Chickens have some time to freely go outside, not confined all the time

115
Q

Definition of RSPCA assured

A
  • Standards for rearing, handling, transportation and slaughter
  • Improves animal welfare
  • Not necessarily from a free range animal and doesn’t include environmental standards
116
Q

Red tractor definition

A
  • Standards for food safety, environmental protection and animal welfare
  • Animals don’t need to have outdoor access
117
Q

MSD meaning

A

Maximum stock density

118
Q

Which type of egg production method produces the most eggs due to MSD?

A

Battery, (enriched colony)

119
Q

Which type of egg production method has the lowest MSD?

A

Organic (6 hens/m^2)

120
Q

Definition and Examples of fresh water fish

A
  • Rivers and lakes instead of sea
    Salmon, trout, perch, water eels
121
Q

Definition of sea water (pelagic) fish and examples

A
  • Swim near to the surface of the sea eg herring, mackerel
122
Q

Definition of sea water (demersal)

A

Swim close to the sea bed eg cod, haddock

123
Q

Examples of shellfish

A
  • Molasses eg cockles, winkles, squid, octopus, mussels
  • Also crustaceans eg lobster, scampi, prawn and crab
124
Q

Trawling method

A

A net is pulled along the bottom of the sea

125
Q

Dredging method

A

Metal cage or baskets are towed across the sea floor to catch shellfish

126
Q

Gill netting method

A

Curtains of netting are suspended, fish swim into them

127
Q

Harpooning method

A

Long metal or wooden pole is lunged in the sea

128
Q

Jigging method

A

Grappling hook attached to a line, targets fish

129
Q

Long lining method

A

Long lines that run for miles, strung with baited hooks to attract fish

130
Q

Pole and line method

A

Fishing pole and bait

131
Q

Purse seining method

A

Drawing a large net around a school of fish

132
Q

Traps and pots method

A

Wire and wood cages with bait to attract fish are placed on the sea floor to get crabs or lobsters

133
Q

Cyanide method

A

Use explosives to stun or kill fish

134
Q

What are some environmental issues of some of the fishing methods?

A
  • Damage to sea bed
  • Dredging is noisy
  • Turtle and sharks may be caught
135
Q

Bycatch definition

A
  • By catch - Species unintentionally caught may be dead
136
Q

What does the Uk government do to combat fish exploitation?

A
  • Quotas to fisherman to the amount of days and type of fish they can catch
  • Fish farms to increase fish production and meet demand
137
Q

How can consumers combat overfishing?

A
  • Local consumption
  • Consume seasonal fish
138
Q

Other methods to reduce environmental impact of fishing other then harpooning and jigging

A
  • Different hooks
  • Release bycatch
  • Larger holes in nets
  • Create marine reserves
139
Q

Rather than eating salmon and cod, eat…

A

Crab and trout

140
Q

Fish farming definition

A

Fish are reared in tanks or enclosures either indoors or outdoors

141
Q

Farming definition (to do with fish farming)

A

Breeding the eggs through to catching the fish

142
Q

Sea rearing definition

A

Young fish caught in the wild and then grown in controlled environment

143
Q

Sea ranching definition

A

Young fish are bred in captivity and then released into the wild to increase fish stocks

144
Q

Advantages of fish farming

A
  • Less transport
  • High quantity fish
  • Wild fish stocks not reduced but allowed to recover
  • Fish can’t escape
  • Eliminates bycatch
  • Protected from predators
145
Q

Disadvantages of fish farming

A
  • Expensive
  • Fed pellets from less valuable fish
  • Sterile water, pesticides and antibiotics may be used, could lead to water pollution
  • Waste (fish poo) can pollute environment leads to more disease

F&N GCSE (7 decks)

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