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Food Tech > End of y10 test revision > Flashcards

End of y10 test revision Flashcards

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1
Q

3 functions of protein

A

To make the body grow
To repair the body
To give the body energy

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2
Q

3 food sources of protein

A

meat,eggs,dairy,fish,nuts,seeds,beans,wheat

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3
Q

What are the effects of excess protein?

A

Pressure and strain on organs

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4
Q

What are the effects of protein deficiency?

A

Growth slowed down,poor condition of hair and skin,can’t digest food properly

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5
Q

2 functions of carbohydrates?

A

To give the body energy

To help the body get rid of waste products

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6
Q

3 examples of carbohydrates

A

Cereals,potatoes,beans

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7
Q

Effects of excess carbohydrates

A

Lead to obesity

Can lead to tooth decay

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8
Q

Effects of carbohydrate deficiency

A

Low energy

Weak

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9
Q

3 functions of fat

A

To provide store of energy
Insulate the body to keep warm
Protect bones from damage

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10
Q

3 food sources of fat

A

Butter,oil,cheese

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11
Q

Effects of excess amount of fat

A

Gain weight and could become obese

Develop coronary heart disease

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12
Q

Effects of fat deficiency

A

Body weight lost

The body will chill

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13
Q

What is protein complementation?

A

Eating difference low biological value protein foods together to get all the essential amino acids that the body needs

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14
Q

2 examples of protein complementation

A

Beans on toast

Rice and bean salad

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15
Q

What is fibre?

A

A type of carbohydrate that helps to keep your digestive system working properly and keeps food moving through it.

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16
Q

3 Foods high in fibre

A

Beans,whole meal bread,pasta

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17
Q

What can a lack of fibre lead to?

A

Constipation,bowel cancer,heart disease and high blood pressure

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18
Q

How many grams of fibre does the average adult need per day?

A

30g

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19
Q

Which is healthier,saturated fats or unsaturated fats?

A

Unsaturated fats

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20
Q

Do unsaturated fats or saturated fats come from animals?

A

Saturated

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21
Q

Where do unsaturated fats come from?

A

Vegetable sources

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22
Q

What can too much saturated fat caused?

A

Increase cholesterol levels in the blood which increase the risk of coronary heart disease

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23
Q

3 ways to reduce to saturated fat content

A

Use ingredients with less than 5% fat
Dry fry meat
Ensure no extra fat is used for cooking

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24
Q

What is obesity?

A

When the body has too much fat

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25
Q

What causes obesity?

A

When a person consumes more calories than they can burn off

26
Q

Key factors contributing towards obesity?

A 
Lack of exercise 
Unhealthy foods
Using eating as a coping mechanism 
Family history/conditions 
Low income,lack of time,lack of knowledge
27
Q

Effects of too much sugar

A

Risk of obesity/type 2 diabetes

28
Q

Effects of too much fat

A

Risk of coronary heart disease/stroke/obesity/type 2 diabetes

29
Q

Effects of too much salt

A

risk of high blood pressure

30
Q

Effects of high energy intake

A

Risk of obesity

31
Q

Effects of lack of fibre foods

A

Risk of digestive problems

32
Q

What is coronary heart disease?

A

When the coronary arteries are narrowed because they are filled with fatty deposits

33
Q

Key factors contributing towards coronary heart disease

A 
Eating too much salt
Being overweight or obese
Smoking
Stress
Family history
34
Q

Why do teenagers need protein?

A

To cope with growth spurts

35
Q

Why do boys need more protein than girls?

A

Because muscle tissue develops

36
Q

Why do teenagers need lots of calcium and vitamin D?

A

Because they help the skeleton reach peak size and bone density

37
Q

Why do elderly people need lots of calcium?

A

To stop bones becoming weak and brittle

38
Q

Why do elderly people need lots of fibre?

A

To help prevent constipation as digestive system weakens

39
Q

What is cross contamination?

A

When a high risk food contaminates a low risk food by coming in contact with each other

40
Q

How do you prevent cross contamination?

A

Storing food in different part of the fridge,washing hands and equipment after handling high risk foods,different coloured chopping boards

41
Q

What is a high risk food?

A

Foods that are high in protein and moisture

42
Q

Why would a roux sauce become lumpy?

A

The sauce hasn’t been consistently stirred

The liquid wasn’t added slowly

43
Q

What can cause bread not to rise when baked?

A

Temperature of oven too low
Insufficient cooking time
Gluten not been developed by kneading

44
Q

What is conduction?

A

Transferring heat through a solid object into food

45
Q

What is convection?

A

Transferring heat through a liquid or air into food

46
Q

What is radiation?

A

Transferring heat by infra red waves that heat up what they come into contact with

47
Q

What is the function of salt in bread?

A

To improve the flavour

48
Q

What is the function of strong plain flour In bread?

A

It has a high gluten content

49
Q

What is the function of yeast in bread?

A

Carbon dioxide is realeased when the yeast is activated which helps to rise the bread

50
Q

Advantages of buying locally produced food

A

Easy to access
Know where the food has come from
Fresher than supermarket
Supports local businesses

51
Q

What is primary food processing?

A

When foods see processed straight added harvest or slaughtered to get them ready to be eaten or used

52
Q

What is secondary food processing?

A

When primary processed foods are either used on their own or mixed with other foods and turned into other food products

53
Q

What is aeration?

A

Whisking traps air and creates a foam and the mixture expands

54
Q

A product that uses aeration

A

Meringue

55
Q

A product that uses binding

A

Beef burgers/fish cakes

56
Q

A product that uses enriching

A

Mashed potato

57
Q

A product that uses coagulation

A

Quiche/lemon curd

58
Q

A product that uses coating

A

Fish goujons

59
Q

A product that uses emulsification

A

Mayonnaise

60
Q

A product that uses glazing

A

Pasties

Food Tech (2 decks)

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