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flash cards for my test > end of year revision for food tech > Flashcards

end of year revision for food tech Flashcards

1
Q

name three types of micro organism

A

mold yeast and bacteria

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2
Q

name the conditions micro organism need in order to multiply

A

warmth water food time and the correct PH

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3
Q

what tempture does backteria like

A

5-65 degrees

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4
Q

what tempture should you heat food at to kill backteria

A

75 degrees

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5
Q

what tempture should a fridge be keppt at and why

A

below 5 degrees so Nasty bacteria thrive at between 8 degrees and 63 degrees, known as the ‘danger zone’. This is why the Food Standards Agency recommends keeping your fridge under 5 degrees to be safe.

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6
Q

name five methods of stopping cross contamination

A

wash hands cover cut wear a clean apren and remove all jewellery when cooking

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7
Q

name the main types of backteria and explain which foods they come from

A

listera comes from shellfish, samonella comes from milk and eggs, slaphyloccus comes from skin, lampyobalea comes from meat and milk, ecolin comes from beef and milk.

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8
Q

what can tast buds detected

A

salty sweet sour bitter unami(savoury)

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9
Q

what are your five senses

A

tast smell look touch hear

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10
Q

name three types of sensory test

A

preference test, discrimation test,
grading test

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11
Q

name and briefly explain two types of presrence test

A

fair prefrence test=people are given two diffrent foods
hedonic rating test= rate the food from one to five

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12
Q

name and briefly explain two types of discrimation test

A

triangl test=3 foods are tasted and 2 are the same you have to guess which is diffrent
A not A test= 3 products are tasted one is tasted first then two more

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13
Q

name and briefly explain three types of grading test

A

ranking test= foods are tasted and you have to put the in order from one to five
rating test= rate the food
profilling test= automated processing of personal data

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14
Q

which nutrition is important for young childreen (2-5)

A

regula milk small portions eat lees salt eat less sugar

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15
Q

which nutrition is important for 5-12 years olds

A

follow the eat well guide drink lots of water eat less salt eat less sugar

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16
Q

which nutrition is important for teenagers

A

drink lots of water always eat brekfast eat less salt eat less sugar

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17
Q

which nutrition is important for adults

A

drink lots of water exercise more eat less salt eat less sugar

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18
Q

which nutrition is important for elderly people

A

vitamin A for eye sight eat less saturated fat to avoid heart desise take vitamin D tablets is they dont go outside fiber to stop constipation

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19
Q

what is flour made from

A

it is made from cerals

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20
Q

name four cerals

A

weat rice maise and oat

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21
Q

how is flour made

A

by milling cerals

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22
Q

what is remover from white flour and kept in wholemeal flour

A

bran

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23
Q

how should flour be stored

A

in its original packagin

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24
Q

what are two types of nutrition in starch

A

carbhoydrates

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25
Q

what does the body use starch for

A

we use starch for engery

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26
Q

name two foods that contain starch

A

pasta and bread

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27
Q

what type of heat is needed for dextrinization to occur

A

dry heat

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28
Q

what does dextrinization do to the taste look and texture of food

A

taste= taste diffrent
texture= makes it crispey
look= make it go brown

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29
Q

what does gelatinisation do to the texture of sauces soups and gravies

A

it make them thicker

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30
Q

explain the process of gelatinisation

A

Starch is mixed with liquid and heat is applied.
The starch granules absorb the water, begin to swell and soften up, and the intense heat breaks the bonds in the starch molecules.
The process occurs when starch granules are heated in a liquid, causing them to swell and burst, which results in the liquid thickening3.

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31
Q

what is meat

A

meat is animal

32
Q

what is poultry

A

poultry is bird

33
Q

what is offal

A

offal is internal organs of animal

34
Q

give an example of meat poultry and offal

A

meat= pork
poultry= duck
offal= liver

35
Q

what are the three types of fish

A

oily fish white fish and shellfish

36
Q

give an example of each type of fish

A

oliy fish= tuna
white fish= sole
shellfish= crab

37
Q

what is sugar made from

A

sugar is made from sugarcanes

38
Q

put sugar types in order of size smallest first

A

caster sugar, granulated sugar, sugar cubes, icing sugar

39
Q

how should sugar be storded

A

sugar should be stordede in a cool dry area

40
Q

why should sugar be storded in a cool and dry place

A

it should be storded in a cool and dry place so it wont go off

41
Q

at what temperature does water frezz

A

it frezzes at 0 degrees

42
Q

what happends to an ice cube at above frezzing tempture

A

the ice cube will melt

43
Q

what happends to water at or below frezzing tempture

A

water molouliculos will leave it

44
Q

what two subences can you add to water to lower the frezzing point

A

you can add salt and sugar to lower the frezzing point

45
Q

what tempture does sugar/salt water frezze

A

it frezzes at 0 degrees

46
Q

what is chees made from

A

cowes that prouduce milk

47
Q

how much milk does it take to make a pound of chees

A

8 pints

48
Q

name two hard cheese

A

cheader and parmesan

49
Q

name two types of soft cheeses

A

brie and camembert

50
Q

what are the flour functions of cheese

A

adds flavour adds texture adds colour melts

51
Q

name a blue chees

A

stiltion

52
Q

what is cottage cheese

A

cotage cheese is made from skimmed milk

53
Q

what is free range eggs

A

it is when chikens roam loose over the feild

54
Q

what is battery

A

it is when lots of hens kept in cages

55
Q

where should you store eggs

A

you should store eggs in a cool place

56
Q

how can you freeze eggs

A

they cant be frozen whoe but the whites andf yolks can be frozen separately

57
Q

what is bouquet garni

A

it is a small bunch of micked heerbs

58
Q

what is a micked herb

A

they include parsley sage marjoram oregano and thyme

59
Q

how should you store herbs

A

in a plant pot or in the fridge

60
Q

how should you store dried herbs and spices

A

you should store them at room tempture

61
Q

what are herbs

A

leaves of a plant

62
Q

what are spices

A

bark flowers

63
Q

what is salt

A

it a mineral mined from the ground

64
Q

which nutrition do hurbs and spices contain

A

herbs and spices are only used in small amounts

65
Q

what are the functions of herbs and spices

A

tast, smell,brings the flavour

66
Q

give three examples of protein alternatives

A

nutrition, flavour colour and texture,
coagutation

67
Q

give three examples of protian made from soya milk

A

tofu miso and pulses

68
Q

what is the function of protian

A

the function of protian is groth and rapairs

69
Q

how long will soya milk last once opened

A

it will last one year

70
Q

what are some of the prouducts that could be made from mycoprotein

A

chicken nuggets burgas fish fingers

71
Q

what must be done to soya beens to create Tempeh

A

cooking dehuling the beens

72
Q

what is miso use for

A

it is used for soups and stews

73
Q

how should one store pulses and quinoa

A

it shoud last for one week

74
Q

what is the function of cakes

A

it shortening

75
Q

what is the function of biscuits

A

it increases the shelf life

76
Q

what is the function of scones

A

it is aeration

77
Q

what is the function of focaccia

A

it adds flavour

flash cards for my test (9 decks)

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