Difficult Exam Qs Flashcards
Outline the role of energy in the body
Generating heat
Functioning of internal organs
For growth
State the temperature range for optimum growth for each of the following groups of micro organisms
Psychrophiles
Mesophiles
Thermohiles
P: -5 to 20°c
M: 20 to 45°c
T: 45 to 75°c
Give an example of a non essential amino acid
Serine
Describe the effect of gelatinisation on starch
When starch is combines with liquid and heated, grains swell and burst, absorbing liquid and becoming thicker.
Water molecules are trapped resulting in a gel
Give two culinary examples of gelatinisation
Roux sauce
Pastry
Name and describe two common food poising bacteria under the following headings :
Food poisoning bacteria
Description and characteristics
Habitat
SALMONELLA, rod shape, gram negative, produces asexually, contagious, unwashed hands, rodents
CLOSTRIDIUM BOTULINUM, rod shape, gram positive, produces asexually, not contagious, unpasteurised cheese, canned food, vacuum packed food
Explain the process of fermentation
The breakdown of carbohydrates by yeast to produce carbon dioxide, alcohol and energy
Differentiate between the following:
Cholecalciferol (D3)
And
Ergocaliferol (D2)
Cholecalciferol is an animal form of vitamin D created when UV light shines on the skin
Ergocalciferol is made by plants using UV light shining on fungi and yeast
What is oxidative rancidity
Rancidity that occurs when oxygen joints with the double bond in unsaturated fatty acids. It causes lipids to spoil producing an unpleasant smell and taste
What is hydrolytic rancidity
Spoilage that occurs when enzymes break down the lipids into glycerol and fatty acids. This produces an unpleasant smell
Explain the underlying principal of irradiation
Gama rats are passed through the food.
These kill microorganisms and prevent any ripening from occurring keeping the foods fresh
Name three by products of yeast fermentation
Alcohol
Carbon dioxide
Energy
Temperature of plays freezing
-30°c
Temperature of fluidised freezing
-30°c
Four functions of energy in the body
Movement
Growth
Internal organ functioning
Maintaining heat
Biological functions of iron
Removes energy from food during digestion
Create a red blood cells which are needed to carry oxygen throughout the body
Helps carry oxygen to the muscles providing them with energy
Factors assisting iron absorption
Vitamin C converts non haem iron into haem iron
Consuming non haem and haem iron together
Acid in the stomach chemically changes non haem iron into haem
Factor is hindering iron absorption
Tannins
Phytic acid
Oxalic acid
Excess dietary fibre
What is papain
Meat tenderising enzyme
How is meat tenderised by correct methods before slaughter
Show be rested before slaughter
Glycogen builds up in body
Once killed it turns to lactic acid
This tenderised meat
Function of an board bia
Promotes the sale of Irish products at home and abroad
Provide information in relation to meat and meat products
Awards board bia quality mark to high standard
Eu legislation implemented
Routinely check animals across the country
Maximum working hours
48hours
Culinary application of hydroscopy
Keeps cakes moist preventing them from drying out
Function of iodine
Assists in formation of hormones
Prevents goitre
Growth
Two additives used in white flour production and their function
Bleaching agents eg calcium carbonate to whiten.
Improvers eg vitamin c to improve quality of gluten in flour
Blast freezing
Food passes through tunnel on a conveyor belt and a blast of cold air surrounds it eg fruit
Cryogenic freezing
Passed through a conveyor belt, sprayed with liquid nitrogen eg strawberries
Flow freezing
Passed through on conveyor belt. Blasted with cold air from underneath and kept moving to prevent them sticking together eg peas
Function of pectin in jam making
Used to set jam and make it more solid. Found in skin eg apples
Use of sugar in jam making
Used to actuate pectin
Helps prevent crystallisation
Identify three factors that influence patterns of household expenditure.
Family size
Location
Economic status
Identify two main functions of the Waste Electrical and Electronic Equipment (WEEE) directive.
manages the collection, recycling and environmental disposal of electrical appliances and batteries
consumers can return used electrical / electronic equipment and batteries free of charge to either the retailer or authorised collection points
Function of potassium
Healthy nerve activity
Muscle functioning
List 3 different classes if food additive and an example of each
Colourings eg Carotene
Preservative eg salt
Flavouring eg herbs
Identify three different items of nutritional information that are generally included in pre packaged food
Energy value
RDA
Amount oc nutrients per 100g
