End of Year 10 Exam Flashcards
(35 cards)
Describe and Explain Fruits and Vegetables
add colour variety flavour and texture to your diet
LBV protein
very little fat - low in calories
vitamins - water soluble ones - vitamin c - helps with the absorption of iron
minerals - iron in green vegetable and phosphorus in bananas
high in fibre - prevents constipation and lowers cholesterol
antioxidant properties - protects against cancer and CHD
provide some examples of fruits and vegetables with vitamin c in
oranges
lemons
limes
broccoli
spinach
advantages of buying fruit and veg from this country
support local farm/farmers
reduced food miles
encourages use of seasonal fruit
better quality of fruit and veg
disadvantages of buying fruit from this country
cannot support fair trade
might not be able to buy everything in one place
produce limited by climate
might be more expensive than local foods
describe the functions of water
helps regulate the body temperature
provides fluoride
helps the kidneys flush out harmful substances from our bloody and removes filtered waste from the body as urine
what happens if we become dehydrated
unable to concentrate
changes in blood pressure
constipation
dark coloured urine
feeling faint
headaches
which foods provide water
fruits, vegetables, juices and milk
explain the nutrients found in cheese
protein - growth
fat - energy
vitamin a - night vision
vitamin d - bones and teeth
sodium - water balance in the body
describe the process of making milk into cheese
pasteurised milk cooled to 30degrees
lactic acid bacteria is added - coagulates the protein in the milk
rennet is added and mixture is left to set this produces curd and whey
the curd is cut and whey is released
the whey is drained
cheese is milled and salt is added for flavour
pressed into moulds
left to ripen - flavour, colour and rind of cheese developed
examples of cheeses made in the uk
blue stilton
cheddar
red leicester
examples of cheeses not made in the uk
edam
brie
feta
ingredients for bread
strong flour
salt
yeast
water
oil
why do we mix bread
so all ingredients are distributed evenly
yeast in particular needs mixing so its cooks evenly
mixing allows fermentation to start
why do we knead bread
to develop the gluten
why do we prove bread
to give the bread time to ferment
why do we bake bread
dextrinisation occurs giving the bread its golden colour
why is food fortified
to increase nutritional value
to replace nutrients
to help sell the product by giving health promoting benefits
what foods are fortified
margarine
white flour
are fats or oils solid in room temp
fats are solid in room temp oil is liquid
what foods are fats used in
mayonnaise
scones
what foods are oils used in
stir fry
shortcrust pastry
what is the function of fat
energy
provides insulation
protects vital organs
provides fat soluble vitamins
bad things about fat
weight gain
high blood pressure
high cholesterol
what should a pregnant women have
healthy balanced diet
calcium - for bones and teeth
vitamin d - calcium absorption
iron - haemoglobin - transports oxygen around the body
folic acid - prevents spina bifida
fibre - prevents constipation
protein - growth of the baby
water - prevent dehydration
