Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Tech > Exam Revision > Flashcards

Exam Revision Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

What is Fruit?

A

Fruit is the edible part of a plant that contains a seed of a flower

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is Pectin? What does it do?

A

Pectin is found in the cell walls of fruit, it is released when cooking and reacts with sugar to form a gel like substance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the main Fruit Families?

A
  • Pome Fruits
  • Citrus Fruits
  • Berries
  • Vine Fruits
  • Stone Fruits
  • Melons
  • Tropical Fruit
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the Functional Properties of fruit?

A

Colour: It brings a vibrant colour and a visual contrast to a dish
Gelling Properties: Fruits that have Pectin can be used to create jams and preserves
Filling: They add bulk to fill thing such as pies
Flavour: Fruit is used to add sweetness to dishes and juices, the sweetness can even replace sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the main Nutrients found in Fruit?

A

Fruit is a good source of carbohydrate and also provides large amounts of Vitamin A & C, from the high amount of natural sugar it gives humans energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is Enzymatic Browning?

A

Enzymatic Browning is when the fruit is peeled or cut and exposed to oxygen turning the fruit brown.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are the key groups of Vegetables?

A
  • Bulbs
  • Flower Vegetables
  • Fungi
  • Leaf Vegetables
  • Root Vegetables
  • Seeds and Pods
  • Shoots and Sprouts
  • Stem Vegetables
  • Tubers
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is a Bulb Vegetable?

A

They are things such as Onions, shallots, garlic and spring onions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is a Flower Vegetable?

A

Is when the flower or blossom of a plant is edible,such as cauliflower, broccoli and artichoke

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are Fungi?

A

Are organisms that live on the remains of other organisms, including mushrooms and truffles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is a Leaf Vegetable?

A

They are things such as Cabbages, Asian greens, lettuces and spinach

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are Root Vegetables?

A

Root Vegetables come from the root of a plant such as, beetroot, carrots, parsnip and turnips

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are Seeds and Pods?

A

They are things such as beans, green peas, snow peas and sweetcorn

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are Shoots and Sprouts?

A

Are produced by legumes and seeds and are things such as bamboo or bean shoots

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are Stem Vegetables?

A

They are the fibrous stem of the vegetable, they include celery and asparagus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are Tubers?

A

They are the swollen tip of an underground stem and include sweet potatoes and yams

17
Q

What are the main Nutrients found in Vegetables?

A

Vegetables provide a valuable source of dietary fibre, and many vitamins such as A and C, they are also a vital part of our diet as they are between 70% and 95% water

18
Q

What are the Functional Properties of Vegetables?

A

Volume:They provide volume to the end product of a dish, when its used as a main ingredient
Thickening: In soups or casseroles when the starch in vegetables absorbs the stock and thickens the mixture
Colour: Vegetables provide appealing colour

19
Q

What are Nuts?

A

Nuts are the edible kernel of dried fruits from trees and plants. They can be enclosed in hard or a brittle shell

20
Q

What is a Legume?

A

Legumes are pod bearing plants that include chickpeas, lentils, soya beans and peanuts

21
Q

What are Seeds?

A

Seeds are nuts that grow like seeds inside a large woody pod or cone, like Brazil or pine nuts

22
Q

What are the 3 types of Nuts?

A
  • Tree Nuts
  • Ground Nuts
  • Seeds
23
Q

What are the main Nutrients found in Nuts?

A

Nuts are a good source of protein and fat and are also rich in Vitamins B and E

24
Q

What are the Functional Properties of Nuts?

A

High Fat Content: Due to high fat content they brown easily when toasted. Also because of their high fat content they can be used to produce oil e.g. Peanut oil
Texture: Nuts can be prepared in many different way so they give a different mouth feel

25
Q

What is the Maillard Reaction?

A

It is the reaction that occurs when heat is applied to food where sugar or starch are present, and it produces a golden brown colour

26
Q

What is Coagulation?

A

Coagulation is the permanent change in protein from a liquid into a thick mass as the result of adding heat or acid

27
Q

What is Denaturation?

A

Denaturation is the permanent structural change in the protein molecules in food

28
Q

What is Protein?

A

Protein is made up of amino acid and is essential for many bodily functions

29
Q

What are the 3 types of Meat?

A
  • Red Meat
  • White Meat
  • Game Meat
30
Q

What are ethical issues when selecting any meat?

A

Whether to buy meat cheaper even though it funds the ideals of caging meat and pumping it with hormones, or whether to buy free range and pay a little more to try and eradicate the unfair treatment of animals

31
Q

What are the 2 types of Fish?

A
  • Oily Fish

- White Fish

32
Q

What is Homogenization?

A

Is the breaking down of globules of fat in the milk into minute particles so the cream does not rise to the surface

33
Q

What is Pasteurization?

A

Is the process of destroying most disease causing bacteria and it also extends the shelf life of milk

34
Q

How is milk Pasteurized?

A

The milk is heated to 72 degrees for 15 seconds and then it is cooled rapidly to below 5 degrees

35
Q

What is Aeration?

A

Aeration is the process of folding in air to a mixture to make it lighter and fluffier to give it a better texture after cooking, because the air bubbles expand when heated

36
Q

What are the main nutrients in Milk?

A

Firstly milk is 87% water, but it also provides vitamins, protein and carbohydrates which increase bone density

37
Q

What is Colostrum?

A

Colostrum is the nutrient dense first milk that the newborn ingests that is full of all the essential vitamins and minerals to live, without ingesting this any animal or human infant will die.

Food Tech (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions