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GCSE > FN: Food Commodities > Flashcards

FN: Food Commodities Flashcards

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1
Q

Name the main 4 meat substitutes and what they are made from

A
  1. Tofu- Soya bean that has been highly concentrated
  2. Tempeh-Made from fermented soy bean
  3. TVP (Textured Vegetable Protein)-From soya bean flour
  4. Mycoprotein-Made from a high protein fungus
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2
Q

What is connective tissue

A

It binds together, surrounds and connects body parts and other muscle fibres.Contains proteins such as myosin and actin. Small amounts of fat is also stored there and is known as invisible fat and appears as small white streaks. This adds extra flavour and is also known as marbling.

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3
Q

What are prime cuts of meat and where are they found

A

Prime cuts are from the part of the animal that has the least amounts of connective tissue, such as the back. Prime cuts are more expensive and don’t require as long to cook to still be tender.

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4
Q

Explain how meat can discolour overtime

A

The myoglobin which is a red protein in the meat can discolour with exposure to oxygen. The meat goes from a brighter red to a duller brownish. This has no impact on the taste of the meat, and carriers often vacuum seal meat to look more appealing to the eye. Meat also discolours as when an animal is freshly slaughtered, there is still haemoglobin left in the body.

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5
Q

What makes meat tough

A

Collagen is produced when the part of the animal works hard (front legs and neck), this makes meat tough and are not the prime cuts that are from the part of the animal that doesn’t do much work like the hind

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6
Q

What is the maillard reaction

A

When meat is cooked at a high temperature with water, the collagen turns into gelatine. It tenderises the meat and makes it easier to digest. It is also when the sugars and amino acids create a brown pigment and give the meat it’s associated smell

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7
Q

What are the 4 different methods for making a cake and examples

A
  1. Whisking - Swiss Role or Fruit Flan
  2. Rubbing In - Rock Cakes or Jam Buns
  3. Melting - Brownies or Ginger Cake
  4. Creaming - Victoria Sponge or Cupcakes
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8
Q

What is the flour to ratio in a creamed cake

A

1:1

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9
Q

What is the flour to egg ration in a whisked cake

A

1:2

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10
Q

Why do whisked cakes go stale quicker compared to creamed cakes?

A

Whisked sponges have no fat content, whilst creamed cakes have lots, so the will go stale quicker as fat preserves cake

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11
Q

What are the functions of sugar in a cake

A
  1. It sweetens the cake
  2. When creamed with the butter, it becomes lighter due to whipping in air
  3. When the sugar is heated, it caramelises, giving the cake a golden colour
  4. Softens the whole structure of the cake
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12
Q

What are the functions of flour in a cake

A
  1. Self-raising flour contains baking powder which when reacts with heat, creates Carbon Dioxide and therefore lifts the cake
  2. The starch in it is converted into sugar (Dextrin), during dextrinization and then caramelises and gives it colour
  3. Forms the structure of the cake
  4. Provides the carbohydrates of the cake
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13
Q

What are the functions of eggs in a cake

A
  1. Enriches the cake mixture
  2. Adds protein to the cake
  3. When the carbon dioxide is produced, the eggs coagulate around the bubbles trapping them making the cake lighter
  4. They form the main structure to the cake, as when heat is applied it turns from a liquid to a solid
  5. Provides colour and texture to the c§ake
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14
Q

What are the functions of fat in a cake

A
  1. Preserves the cake meaning it lasts longer
  2. When beaten with the sugar, creates air lifting the cake
  3. Lightens the texture of the cake when beaten
  4. Adds most of the flavour to the cake
  5. Makes the cake which improves texture
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15
Q

What is aeration and how can it be achieved

A

Aeration is when lots of air is incorporated into the cake. It can be achieved in 3 ways:

  1. When cake batter is beating trapping air
  2. When sieving flour, air is incorporated
  3. When eggs and sugar are whisked the trapped air combines with the moisture to create steam and make it rise.
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16
Q

What does the eggshell do

A

It protects the egg, and has small holes which lets water enter and over time leets air enter

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17
Q

What does the shell membrane do

A

It is in the inside of the shell and help stop the evaporation of water from the egg and prevent bacteria entering

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18
Q

What does the air cell do

A

It becomes larger as the egg becomes older, because the water from the egg evaporates through the shell

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19
Q

What does the egg yolk do

A

it is the oily part of the egg. This would feed the developing chick should the egg be fertilised

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20
Q

What does the chalazae do

A

They are twisted protein strands at either end of the egg yolk which hold it in place in the centre of the egg

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21
Q

What does the egg white do

A

It surrounds the egg yolk and as the egg becomes older, it becomes more watery

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22
Q

What are the advantages and disadvantages of organic eggs

A

Advantages:

a) No artificial pesticides on land
b) No additives in food

Disadvantages:

a) More expensive food and land
b) More labour intensive

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23
Q

What are the advantages and disadvantages of free-range eggs

A

Advantages:

a) Free to feed on it’s own
b) Allowed to roam inside

Disadvantages:

a)
b) More labour intensive

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24
Q

What are the advantages and disadvantages of organic eggs

A

Advantages:

a) No artificial pesticides on land
b) No additives in food

Disadvantages:

a) More expensive food and land
b) More labour intensive

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25
Q

What are the advantages and disadvantages of organic eggs

A

Advantages:

a) No artificial pesticides on land
b) No additives in food

Disadvantages:

a) More expensive food and land
b) More labour intensive

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26
Q

What are the 3 types of fish and 2 examples

A

Oily (more than 5% fat)- Salmon/Trout
White (less than 5% fat)- Cod/Plaice
Shell - Prawn and Muscles

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27
Q

What are the 7 ways to cook fish

A

1) Grilling
2) Shallow Frying
3) Deep Frying
4) Steaming
5) Poaching
6) Baking
7) Microwaving

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28
Q

What are the disadvantages of trawling

A

1) Bottom Trawling is destructive
2) Bycatch occurs
3) Overfishing

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29
Q

What are the more sustainable alternative fishing methods

A

1) Longline fishing

2) Fishing quotas

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30
Q

Define a cereal

A

An edible grass that is harvested for its grain

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31
Q

What are the 5 main types of cereals grown in the UK

A

1) Wheat
2) Oats
3) Rye
4) Maize
5) Barley

32
Q

What is a staple food

A

A food that forms a large chunk of our diet

33
Q

What are the main nutrients found in wheat

A 
1) NSP
2 Carbohydrates
3) LBV Protein
4) Water
5) Vitamin B
6) Vitamin E
7) Phosphorous
8) Iron
34
Q

What are the 3 health effects of a diet containing wholemeal cereals

A

1) Reduces the risk of heart disease
2) Reduces risk of type 2 diabetes
3) Lowers cholesterol

35
Q

Define primary processing of wheat

A

The process to turn it into flour and extract the wheat germ and wheat bran

36
Q

What is fortification of flour

A

Nutrients that are legally required to be added to flour

37
Q

What 4 nutrients are added to flour

A

1) Calcium
2) Iron
3) Vitamin B1
4) Vitamin B3

38
Q

What are the 6 main types of flour produces

A

1) Plain
2) Wholemeal
3) Granary
4) Self-Raising
5) Strong White Bread
6) Gluten Free

39
Q

What are the 2 main types of protein found in flour

A

Glutenin+Gliadin

40
Q

Why is strong white bread flour used in bread making

A

Its high gluten content allows it to hold the air the yeast has produced

41
Q

What is gluten free flour

A

Made without:

1) Wheat
2) Oat
3) Barley
4) Rye

Instead made with:

1) Rice
2) Potato
3) Tapioca
4) Maize
5) Buckwheat

42
Q

What are other primary processed foods apart from flour

A

1) Wheat bran
2) Bulgur wheat
3) Couscous
4) Semolina
5) Cracked wheat

43
Q

What are secondary processed foods

A

Foods that have been converted from primary processed foods

44
Q

How is bread versitille

A

As it can be eaten for breakfast, lunch and dinner

45
Q

What is the difference between leavened and unleavened bread

A

Leavened bread is made with a raising agent

46
Q

What are the 3 functions of strong white bread flour in bread

A
  1. Bulk Ingredient
  2. The high amounts of glutenin and gliadin means that when combined with the gluten, softens the dough, and traps the gas bubbles produced by the yeast
  3. Coagulates in the oven giving it the structure
47
Q

What is the function of yeast in bread

A

When proving, it creates carbon dioxide that is trapped by the gluten, lifting the dough when baked

48
Q

What temperature is yeast effective

A

30-40c

49
Q

What are the 3 functions of warm water in bread

A
  1. Binds all the ingredients together
  2. Helps the yeast produce carbon dioxide giving the bread lift when heated
  3. Combines with the glutenin and gliadin to form the gluten
50
Q

What is the function of fat in bread

A

Preserves it

51
Q

What are the 3 functions of salt in bread

A
  1. Strengthens the gluten
  2. Adds flavour
  3. Controls the yeast
52
Q

Why is it important for the temperature of the water to be correct

A

As too cold and the yeast won’t produce as much carbon dioxide and too hot, it will kill the yeast

53
Q

Why is kneading dough important in bread making

A

It develops the gluten which traps the carbon dioxide produced by the yeast, and softens the dough

54
Q

Why is it important to knock the dough back before the 2nd proove

A

If you didn’t the air bubbles would be uneven, and you would be left with a uneven rise

55
Q

What are the 5 main nutrients in bread

A
  1. Starchy carbohydrates
  2. Vitamin B
  3. Protein
  4. Calcium
  5. Iron
56
Q

What are the 3 types of yeast

A

Fresh, Dry and Fast action

57
Q

What happens should a coeliac consume gluten

A

Their immune system attacks the tissues in the small intestine

58
Q

What are the 4 main stages for pasta making

A
  1. Making the dough
  2. Kneading and rolling
  3. Shaping
  4. Dying
59
Q

What are the 7 types of fruit

A

1) Stoned
2) Citrus
3) Hard
4) Soft berry
5) Currants
6) Dried
7) Tropical

60
Q

What are the 3 types of in the soil vegetables

A

1) Root
2) Tubers
3) Bulbs

61
Q

What are the 5 types of above ground vegetables

A

1) leaves
2) flower heads
3) stems
4) fungi
5) seeds

62
Q

What are 3 examples of sea vegetables

A

Kelp, nori, agar-agar

63
Q

What counts as a portion of fruit and vegetabels

A

80g, 3tbsp or the palm of your hand

64
Q

What 3 micronutrients are fruit and vegetables high in

A

Vitamin A, Vitamin C and Iron

65
Q

What are the 4 ways fruit and vegetables are processed

A

1) dried
2) canned
3) frozen
4) pre-prepared

66
Q

What are 5 key points when preparing and choosing fruit and vegetables and why

A

1) Choose undamaged produce - enzymes will destroy vitamin c and antioxidants
2) Cut and tear just before serving - enzymes will destroy vitamin c and antioxidants
3) Prepare just before serving - exposure to light and oxygen destroy vitamin B1, C and antioxidants
4) Cook in the minimum amount of water, and use water in dishes - Vitamin B and C are water soluble
5) Cook and serve straight away - Vitamin B, C and antioxidants are destroyed if held hot

67
Q

What are the 5 main nutrients in fish

A

Omega 3, HBV Protein, Calcium, Vitamin and Vitamin D

68
Q

What are the 4 things to look for when buying fish

A

1) No off smell to it
2) Firm to the touch
3) Bright red gills
4) Bright eyes

69
Q

Define the term sustainable

A

A method that doesn’t damage the environment or use finite resources

70
Q

What are 3 sustainable fishing methods

A

Long line fishing, Use of Quotas and Regulating net size so bycatch can escape

71
Q

What are the 2 deficiency diseases resulting from lack of vitamins

A

Scurvy and night blindness

72
Q

What are the 4 things spoilage in fruit and vegetables is caused by

A

Enzymes, oxygen, mould and yeast

73
Q

What are the 3 fruits enzymic browning is common in

A

Apples, pears and avocados

74
Q

What are the 3 reasons to cook fruit

A

1) Breaks down complex sugars, making them sweeter and tastier
2) Improves digestibility
3) Softens the fruit

75
Q

What are the 3 things to look for when choosing fruit

A

1) No damage
2) No bruising
3) No blemishes
4) No soft spots
5) No wilting

76
Q

Where should you store fruit and veg

A

In a cool dry place such as a garage or vegetable draw

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