Brainscape's Knowledge GenomeTM

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


See full index

Food Preparation and Nutrition > February 2017: Dairy > Flashcards

February 2017: Dairy Flashcards

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

What 3 products are dairy?

A

Milk
Cheese
Yogurt

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

What is Dairy?

A

Any food product made from milk.

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

What is milk?

A

Milk is food produced by certain animals to feed their off-spring

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

Why isn’t butter included in the ‘dairy’ section of the eat well guide?

A

it has a high fat content

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

What is the primary processing of milk? (4)

A

•Female cows only!
•Need to be lactating - therefore given birth!
•They are then milked every morning and
evening to keep milk production going
•They will do this for 3 years before being slaughtered for their meat

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

What is the secondary processing of milk? (2)

A

•By law milk needs to has to be heat treated
•It will then be bottled/canned, transported and
sold

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

What is milk called and what does it mean?

A

Milk is called a ‘complete food’ it contains all the essential nutrients our bodies need (and all the amino acids needed - these can’t be created by the body and can only come from food)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is the nutritional value of milk? (6)

A

It contains:
•85% water
•3.5% (HBV) protein
•Fat (3.5 - 5%)
•Minerals of calcium, potassium and Iron - 0.7%
•Carbohydrate (lactose) - 4.8%
•A, B and D vitamins (and C in low levels) - 0.8%

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

What are the 4 different types of milk and what colour are they?

A

1% milk - Orange - 1%
Skimmed milk - Red - 0-0.5%
Semi Skimmed milk - Green - 1.7%
Whole milk - Blue - 3.9%

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

What two liquids is and emulsion of milk?

A

Oil in water

This is visible when the liquid separate and the cream collects at the top

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

What is homogenisation?

A

A process in which the fat droplets from milk are emulsified and the cream does not seperate

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

What is the process of homogenisation? (2)

A
  • Milk has fat globules in it
  • Homogenised milk forces milk through a very fine sieve to distribute the fat within the milk to make it more consistent and creamy
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Why is milk heat treated? (2)

A
  • To remove the bacteria

* Extend its shelf life

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

What two allergies are there to milk? (2)

A
  • Lactose intolerant

* Allergic to the proteins in the milk

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

What is Lactose intolerance?

A

It is where people can not digest the milk sugars (lactose)

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

What milk can people allergic to it substitute it for? (4)

A
  • Soya milk
  • Rice milk
  • Coconut milk
  • Oat milk
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What milk must you avoid if you are allergic to milk? (3)

A
  • Cows milk
  • Sheep’s milk
  • Goats milk
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is the difference between the different types of milk?

A

They have different fat contents

19
Q

What milk must you give to a child under 5 and why?

A

Whole milk as it is high in calcium

20
Q

What is cheese made up of?

A

Cheese is made up of consulate milk proteins and fats

21
Q

What is coagulation?

A

Coagulation is the irreversible change in proteins from a liquid state into a solid state

22
Q

What is the nutritional value of cheese? (5)

A
  • HBV protein
  • Calcium
  • Fat
  • Vitamin A, D, B
  • Mineral phosphorous and Zinc
23
Q

What can cheese be described as?

A

A sold or semi sold form of milk

24
Q

What is cheese sometimes called?

A

A fermented dairy food

25
Q

What are the benefits and functions of using cheese in dishes? (4)

A
  1. Flavour - when making a sauce adding cheese
    gives improved flavour
  2. Colour - when sprinkled on dishes and either
    grilled or baked it will turn a golden brown
    colour
  3. Texture - when melted it can provide a soft
    stringy texture
  4. Nutritional Value - It will provide extra nutrition
26
Q

How do u store Cheese?

A

Refrigerate between 0°c - 5°c

27
Q

What is the effect of heat on cheese? (3)

A

• The fat component of cheese will melt at 65°c
• Too much heat will burn the protein in the
cheese
• Cooked cheese is easily digested that uncooke-
d cheese

28
Q

How is cheese made? (6)

A
  1. Add cultures
  2. Add Rennet
  3. Cutting
  4. Stirring/cooking
  5. Draining
  6. Salting/drying
29
Q

What does the word ‘syneresis’ mean?

A

The sudden release of moisture from protein molecules

30
Q

What happens if the bonds that maintain a protein shape are broken?

A

The protein will stop working properly and is denatured

31
Q

What is and example of fresh cheese?

A

Mozzarella

32
Q

What is an example of soft cheese?

A

Brie

33
Q

What is an example of semi-hard cheese?

A

Edam

34
Q

What is an example of Blue cheese?

A

Stilton

35
Q

What is an example of hard cheese?

A

Parmesan

36
Q

What is an example of processed cheese?

A

Dairylea

37
Q

What are the health considerations of cheese? (2)

A
  1. People on low fat diets should avoid eating
    too much cheese due to the high fat content
  2. Pregnant women should avoid soft cheese
    and blue cheese as they may be contaminated
    with listeria bacteria
38
Q

What are the different types of cream? (5 examples)

A
  • single cream
  • double cream
  • whipped cream
  • clotted cream
  • sour cream
39
Q

what does ‘centrifugation’ mean?

A

Milk is spinned at high speed. the force of this process causes the milk fat globules to separate from the watery liquid

40
Q

What is the process of cream? (4)

A

1.Cows milk
2.milk is passed through a centrifuge to
separate milk and cream
3.Cream pasteurised
4.some cream go through a further secondary
processing e.g. adding bacteria

41
Q

What is the nutritional value of cream? (4)

A
  • high fat content- from 18-55% fat
  • high biological value protein
  • calcium
  • Vitamin A and D
42
Q

what is high biological value? (2)

A
  • contains all amino

* meat, fish, eggs and milk

43
Q

what is low biological value? (4)

A
  • Beans
  • chickpeas
  • soya
  • tofu

Food Preparation and Nutrition (6 decks)

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