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Food > Exam Revision 1 > Flashcards

Exam Revision 1 Flashcards

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1
Q

Secondary processing

A

Secondary processing – methods of turning primary processed food into other food products, either on their own or mixed with other ingredients. The physical form of the food can change quite significantly as a result of secondary processing.

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2
Q

The quantity of produce that consumers want to purchase is affected by many factors, the most important being:

A 
price of the goods;
tastes and preferences of the consumers;
number of consumers;
incomes of consumers;
prices of competing produce;
range of products available to consumers.
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3
Q

The quantity that producers supply is also affected by a number of factors, the most important being:

A 
price of the goods/products on the market;
price of inputs/costs of production;
technological factors;
climate;
storage possibilities.
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4
Q

Supply

A

is what producers are prepared to sell at a certain price

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5
Q

Demand

A

is how much consumers are prepared to buy at the market price

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6
Q

What does functional property’s of food describe

A

Functional properties of food describes the physical and chemical properties of ingredients that impact on food preparation and processing.

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7
Q

Dextrinisation

A

Dextrinisation —breakdown of starch during baking, adding sweetness to products
Dextrinisation- the process in which starch breaks down into dextrins.
Eg. Toasting of bread
Dextrinisation can be caused by:
exposure of starch granules to dry heat
action of acids
action of enzymes

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8
Q

Caramelisation

A

Caramelisation - sugar in food is browned during cooking

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9
Q

Emulsification

A

Emulsification- eggs used to stabilise oil and vinegar

- the process that produces an emulsion. Eggs used to stabilise oil and vinegar

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10
Q

Emulsion

A

Emulsion- a stable combination of oil and water. To form a stable emulsion, fat globules are reduced in size to a small uniform diameter and evenly distributed (homogenisation) or a special ingredient is added to stop the separation of water and oil. (an emulsifier)

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11
Q

Emulsifier

A

Emulsifier- a substance that has an attraction for oil and water, acting as a bridge between the two. Emulsifiers can be found naturally in food eg. Lecithin in egg yolk and gelatin

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12
Q

Gelatinisation

A

Gelatinisation- thickening property of starch
Gelatinisation- the process of absorbing liquid in the presence of heat.
Gelatinisation is affected by
Temperature
Agitation
Other ingredients
pH

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13
Q

Starch

A

Starch- found in grains such as wheat and rice,potaoes, tapioca

  • Starch molecules are made up from amylase and amylopectin
  • Starches containing more amylase produce semi-solid opaque gels
  • Starches containing more amylopectin produce clearer gels that are more of a thick liquid.
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14
Q

Oxidation

A

Oxidation- chemical changes in food when exposed to oxygen

Antioxidants are substances that react readily with oxygen, delaying oxidative reactions with the food

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15
Q

Denaturation

A

Denaturation- irreversible change in protein structure. Occurs when the bonds holdng the helix shape are broken and the strands of the helix separate and unravel.

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16
Q

Coagulation

A

Coagulation- occurs when denatured proteins separate from other nutrients and solidify.

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17
Q

Proteins structures can be altered by-

A 
Proteins- structure can be altered by:
Application of heat
Mechanical agitation
The presence of acids or salts
Enzymatic action
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18
Q

What cause denaturation

A
  • Acids cause proteins to denature eg. Marinades for meat
  • Agitation causes proteins to denature eg.kneading, whipping, beating
  • Enzymes act as catalysts. Enzymes are used to tenderise meat by denaturing the tough protein elastin. Eg. Pineapple juice, kiwifruit, pawpaw (papain)and ficin (figs) The enzyme rennin is used to coagulate milk in cheese making
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19
Q

Gelation

A

Gelation- of protein occurs when tiny droplets of water are trapped within coagulated proteins to form a gel.

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20
Q

Gluten

A

Gluten- the protein found in wheat-
Development of gluten is affected by agitation, presence of fat inhibits the growth of gluten, sugar inhibits the development of gluten

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21
Q

Malliard reaction

A

Maillard reaction- when dry heat is applied to a food that contains both a protein and a sugar- forms a yellow to brown crust.

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22
Q

Reason of oxidation

A

Oxidation- myoglobin is exposed to air turning it brown

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23
Q

What does the Application of heat do to meat

A

Application of heat- myoglobin is heated changing the colour from pink to brown

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24
Q

Coagulation protein structure is affected by

A

Application of heat
Mechanical agitation
The presence of acids or salts
Enzymatic action

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25
Q

Leavening

A

Leavening- the incorporation of air into products using mechanical or chemical methods
Chemical-
Biological-
Mechanical -

26
Q

Aeration

A

Aeration- incorporating air into a product using a variety of techniques
Chemical Aeration
Biological Aeration
Physical Aeration

27
Q

Rancidity

A

Rancidity -the spoilage of fats and oils as a result of exposure to oxygen.

28
Q

Protein

A

Protein –

  • Growth, maintenance and repair of body cells
  • To make antibodies, enzymes, haemoglobin and hormones
  • Used as a source of energy if insufficient carbohydrate and fat have been consumed.
  • A secondary source of energy.
29
Q

Carbohydrates

A

Carbohydrates –
Contribute energy to the diet 1g carb = 16kJ
Carbohydrates – starches and sugars

30
Q

Calcium

A
  • Calcium
  • Forms the hard structure of bones and teeth.
  • Assists in muscle contractions and nerve functioning.
  • Assists in blood clotting and enzyme activity
    Food sources – dairy products, canned fish with edible bones, salmon, sardines, nuts, seeds, broccoli (calcium not as easily absorbed)
31
Q

Iron

A

Iron
- The body uses iron to form haemoglobin, one of the essential components of red blood cells.
- Haemoglobin carries oxygen around the body.
- Iron plays an important part in the chemical reaction that produces energy in the body.
Food sources – haem iron – well absorbed by the body –liver, seafood, meat, poultry
Non-haem iron – not well absorbed by the body – plant foods such as legumes, nuts, wholegrain breads, seeds, wholegrain cereals, green leafy vegetables.

32
Q

Sodium

A

Sodium
- Keeps the right amount of fluid in each body cell.
- Keeping the right acid-base (pH) in the body
- Making muscles contract and relax and transferring nerve impulses.
Food sources – meat, fish, eggs, dairy food, green vegetables, anchovies, canned fish, bacon, ham, powdered soup, noodle mixes, salted nuts, chips, takeaway foods.

33
Q

Vitamin A

A

Vitamin A – Fat Soluble - occurs as retinol and beta-carotene
Essential for eyesight as it prevents nightblindness
Promotes normal growth during childhood
Promotes healthy skin and mucous membranes
Food sources – carrots, broccoli, spinach, egg yolks, butter, cheese, sardines, herring, milk.

34
Q

Anaemia

A

Anaemia – Iron is the central part of the structure of haemoglobin, which is the oxygen-carrying protein in the blood. Iron deficiency anaemia

35
Q

Anaemia causes

A

blood loss – through injury or menstruation.
Inadequate dietary intake of iron which means that the body cannot make enough normal blood cells.
Reduced absorption of iron due to diarrhoea, malabsorption syndrome,

36
Q

Physical affects of anaemia

A

Physical effects of anaemia – feelings of weakness and faintness, lack of energy, headaches and palpitations.

37
Q

Osteoporosis

A

Osteoporosis – the long term effect of inadequate calcium is osteoporosis, which literally means porous bones.

38
Q

Osteoporosis causes

A

Insufficient calcium intake – the body’s stores are gradually depleted.
Physical inactivity
Menopause- oestrogen promotes calcium retention in the bones. After menopause oestrogen production decreases.
Abnormal bone structure

39
Q

Physical affects osteoporosis

A

Physical effects of osteoporosis- bones become weak, less dense and more prone to breaking, even with only slight trauma. Unable to support the weight of the body, the bones may deform or fracture.

40
Q

Malnutrition

A

Malnutrition – occurs when or more nutrients are not supplied to the body in the correct amounts. Undernutrition results when the diet contains too little of one or more nutrients. Inadequate energy intake.

41
Q

Constipation

A

Constipation – Inadequate fibre intake can have the short-term effect of constipation, where the faeces are hard and dry and difficult or uncomfortable to pass.

42
Q

Obesity

A

Obesity – occurs when the energy intake is greater than the energy expenditure through physical activity: the excess energy is stored as adipose tissue. A body weighing 20% or more above the ideal wight is classified as obese.

43
Q

Causes obesity

A

Causes of obesity – hormones, heredity, activity level, psychological factors, environmental factors.

44
Q

Effects of obesity

A

Effects on health – places extra pressure on the heart, places extra strain on body joints – ankles, knees, hips. Temperature regulation is not effective, fatigue from simple physical tasks. Obesity increases the risk of diabetes mellitus, gall bladder disease, cardiovascular disease, hypertension leading to stroke, hiatus hernia, respiratory disorders, muscular disorders

45
Q

Factors that affect the development of cardiovascular disease

A 
Factors that affect the development of cardiovascular disease
Age
Gender
Heredity
Smoking
Stress
Exercise
Obesity
Nutrition
46
Q

Type 2 diabetes

A

Type 2 Diabetes – the pancreas does not produce enough insulin for normal control of the blood glucose level. This may be because the body has become insulin resistant. Obesity is a risk factor for Type 2 Diabetes

47
Q

Boiling

A

Boiling – a process of cooking food that mainly requires rapid movement of the cooking liquid.

48
Q

Steaming-

A

Steaming – cooks food with heat in the form of steam surrounding the food. The pressure is either atmospheric or high.

49
Q

Poaching

A

Poaching – the principle of cooking where food is submerged completely in liquid just below boiling point.

50
Q

Braising

A

Braising- when food is slowly cooked in liquid in a firm lidded heatproof vessel.

51
Q

Stewing

A

Stewing – the principle of cookery where the food is covered with liquid and cooked slowly.

52
Q

To cost an ingredient

A

Quantity of product used X cost = cost of ingredient

53
Q

FSANZ

A

Australia New Zealand Food Standards Code (FSANZ) is a code developed by FSANZ covering locally grown and processed food that prescribes exactly what every food must contain or may contain; nothing else is permitted in that food.

54
Q

Goal of FSANZ

A

Maintain a safe food supply
Provide adequate information to enable consumers to make well informed choices.
Prevent misleading or deceptive conduct.

55
Q

Food spoilage

A

Food spoilage occurs when there is a reduction in the food quality identified by deterioration in the physical, chemical and or sensory properties.

56
Q

Food poisoning

A

Food poisoning is an illness caused by consuming food contaminated by bacteria, chemicals or biological contamination.

57
Q

Causes of food spoilage

A
  • environmental factors
  • enzymic activity
  • microbial contamination
58
Q

Cause of microbial contamination

A

Yeasts

Moulds

59
Q

Causes of food poisoning

A

Bacterial contamination

Biological contamination

60
Q

Primary processing

A

Primary processing- involves a range of processes to make food safe to eat so that it can be consumed individually or used in the manufacture of other food products. The physical form of the food changes very little.
The process can involve harvesting, washing, grading and packaging of food so that it reaches the consumer in a good condition and is safe to eat.

Food (5 decks)

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