FN: Food Commodities Flashcards
Name the main 4 meat substitutes and what they are made from
- Tofu- Soya bean that has been highly concentrated
- Tempeh-Made from fermented soy bean
- TVP (Textured Vegetable Protein)-From soya bean flour
- Mycoprotein-Made from a high protein fungus
What is connective tissue
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.
What are prime cuts of meat and where are they found
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.
Explain how meat can discolour overtime
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.
What makes meat tough
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
What is the maillard reaction
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
What are the 4 different methods for making a cake and examples
- Whisking - Swiss Role or Fruit Flan
- Rubbing In - Rock Cakes or Jam Buns
- Melting - Brownies or Ginger Cake
- Creaming - Victoria Sponge or Cupcakes
What is the flour to ratio in a creamed cake
1:1
What is the flour to egg ration in a whisked cake
1:2
Why do whisked cakes go stale quicker compared to creamed cakes?
Whisked sponges have no fat content, whilst creamed cakes have lots, so the will go stale quicker as fat preserves cake
What are the functions of sugar in a cake
- It sweetens the cake
- When creamed with the butter, it becomes lighter due to whipping in air
- When the sugar is heated, it caramelises, giving the cake a golden colour
- Softens the whole structure of the cake
What are the functions of flour in a cake
- Self-raising flour contains baking powder which when reacts with heat, creates Carbon Dioxide and therefore lifts the cake
- The starch in it is converted into sugar (Dextrin), during dextrinization and then caramelises and gives it colour
- Forms the structure of the cake
- Provides the carbohydrates of the cake
What are the functions of eggs in a cake
- Enriches the cake mixture
- Adds protein to the cake
- When the carbon dioxide is produced, the eggs coagulate around the bubbles trapping them making the cake lighter
- They form the main structure to the cake, as when heat is applied it turns from a liquid to a solid
- Provides colour and texture to the c§ake
What are the functions of fat in a cake
- Preserves the cake meaning it lasts longer
- When beaten with the sugar, creates air lifting the cake
- Lightens the texture of the cake when beaten
- Adds most of the flavour to the cake
- Makes the cake which improves texture
What is aeration and how can it be achieved
Aeration is when lots of air is incorporated into the cake. It can be achieved in 3 ways:
- When cake batter is beating trapping air
- When sieving flour, air is incorporated
- When eggs and sugar are whisked the trapped air combines with the moisture to create steam and make it rise.
What does the eggshell do
It protects the egg, and has small holes which lets water enter and over time leets air enter
What does the shell membrane do
It is in the inside of the shell and help stop the evaporation of water from the egg and prevent bacteria entering
What does the air cell do
It becomes larger as the egg becomes older, because the water from the egg evaporates through the shell
What does the egg yolk do
it is the oily part of the egg. This would feed the developing chick should the egg be fertilised
What does the chalazae do
They are twisted protein strands at either end of the egg yolk which hold it in place in the centre of the egg
What does the egg white do
It surrounds the egg yolk and as the egg becomes older, it becomes more watery
What are the advantages and disadvantages of organic eggs
Advantages:
a) No artificial pesticides on land
b) No additives in food
Disadvantages:
a) More expensive food and land
b) More labour intensive
What are the advantages and disadvantages of free-range eggs
Advantages:
a) Free to feed on it’s own
b) Allowed to roam inside
Disadvantages:
a)
b) More labour intensive
What are the advantages and disadvantages of organic eggs
Advantages:
a) No artificial pesticides on land
b) No additives in food
Disadvantages:
a) More expensive food and land
b) More labour intensive
What are the advantages and disadvantages of organic eggs
Advantages:
a) No artificial pesticides on land
b) No additives in food
Disadvantages:
a) More expensive food and land
b) More labour intensive
What are the 3 types of fish and 2 examples
Oily (more than 5% fat)- Salmon/Trout
White (less than 5% fat)- Cod/Plaice
Shell - Prawn and Muscles
What are the 7 ways to cook fish
1) Grilling
2) Shallow Frying
3) Deep Frying
4) Steaming
5) Poaching
6) Baking
7) Microwaving
What are the disadvantages of trawling
1) Bottom Trawling is destructive
2) Bycatch occurs
3) Overfishing
What are the more sustainable alternative fishing methods
1) Longline fishing
2) Fishing quotas
Define a cereal
An edible grass that is harvested for its grain
What are the 5 main types of cereals grown in the UK
1) Wheat
2) Oats
3) Rye
4) Maize
5) Barley
What is a staple food
A food that forms a large chunk of our diet
What are the main nutrients found in wheat
1) NSP 2 Carbohydrates 3) LBV Protein 4) Water 5) Vitamin B 6) Vitamin E 7) Phosphorous 8) Iron
What are the 3 health effects of a diet containing wholemeal cereals
1) Reduces the risk of heart disease
2) Reduces risk of type 2 diabetes
3) Lowers cholesterol
Define primary processing of wheat
The process to turn it into flour and extract the wheat germ and wheat bran
What is fortification of flour
Nutrients that are legally required to be added to flour
What 4 nutrients are added to flour
1) Calcium
2) Iron
3) Vitamin B1
4) Vitamin B3
What are the 6 main types of flour produces
1) Plain
2) Wholemeal
3) Granary
4) Self-Raising
5) Strong White Bread
6) Gluten Free
What are the 2 main types of protein found in flour
Glutenin+Gliadin
Why is strong white bread flour used in bread making
Its high gluten content allows it to hold the air the yeast has produced
What is gluten free flour
Made without:
1) Wheat
2) Oat
3) Barley
4) Rye
Instead made with:
1) Rice
2) Potato
3) Tapioca
4) Maize
5) Buckwheat
What are other primary processed foods apart from flour
1) Wheat bran
2) Bulgur wheat
3) Couscous
4) Semolina
5) Cracked wheat
What are secondary processed foods
Foods that have been converted from primary processed foods
How is bread versitille
As it can be eaten for breakfast, lunch and dinner
What is the difference between leavened and unleavened bread
Leavened bread is made with a raising agent
What are the 3 functions of strong white bread flour in bread
- Bulk Ingredient
- 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
- Coagulates in the oven giving it the structure
What is the function of yeast in bread
When proving, it creates carbon dioxide that is trapped by the gluten, lifting the dough when baked
What temperature is yeast effective
30-40c
What are the 3 functions of warm water in bread
- Binds all the ingredients together
- Helps the yeast produce carbon dioxide giving the bread lift when heated
- Combines with the glutenin and gliadin to form the gluten
What is the function of fat in bread
Preserves it
What are the 3 functions of salt in bread
- Strengthens the gluten
- Adds flavour
- Controls the yeast
Why is it important for the temperature of the water to be correct
As too cold and the yeast won’t produce as much carbon dioxide and too hot, it will kill the yeast
Why is kneading dough important in bread making
It develops the gluten which traps the carbon dioxide produced by the yeast, and softens the dough
Why is it important to knock the dough back before the 2nd proove
If you didn’t the air bubbles would be uneven, and you would be left with a uneven rise
What are the 5 main nutrients in bread
- Starchy carbohydrates
- Vitamin B
- Protein
- Calcium
- Iron
What are the 3 types of yeast
Fresh, Dry and Fast action
What happens should a coeliac consume gluten
Their immune system attacks the tissues in the small intestine
What are the 4 main stages for pasta making
- Making the dough
- Kneading and rolling
- Shaping
- Dying
What are the 7 types of fruit
1) Stoned
2) Citrus
3) Hard
4) Soft berry
5) Currants
6) Dried
7) Tropical
What are the 3 types of in the soil vegetables
1) Root
2) Tubers
3) Bulbs
What are the 5 types of above ground vegetables
1) leaves
2) flower heads
3) stems
4) fungi
5) seeds
What are 3 examples of sea vegetables
Kelp, nori, agar-agar
What counts as a portion of fruit and vegetabels
80g, 3tbsp or the palm of your hand
What 3 micronutrients are fruit and vegetables high in
Vitamin A, Vitamin C and Iron
What are the 4 ways fruit and vegetables are processed
1) dried
2) canned
3) frozen
4) pre-prepared
What are 5 key points when preparing and choosing fruit and vegetables and why
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
What are the 5 main nutrients in fish
Omega 3, HBV Protein, Calcium, Vitamin and Vitamin D
What are the 4 things to look for when buying fish
1) No off smell to it
2) Firm to the touch
3) Bright red gills
4) Bright eyes
Define the term sustainable
A method that doesn’t damage the environment or use finite resources
What are 3 sustainable fishing methods
Long line fishing, Use of Quotas and Regulating net size so bycatch can escape
What are the 2 deficiency diseases resulting from lack of vitamins
Scurvy and night blindness
What are the 4 things spoilage in fruit and vegetables is caused by
Enzymes, oxygen, mould and yeast
What are the 3 fruits enzymic browning is common in
Apples, pears and avocados
What are the 3 reasons to cook fruit
1) Breaks down complex sugars, making them sweeter and tastier
2) Improves digestibility
3) Softens the fruit
What are the 3 things to look for when choosing fruit
1) No damage
2) No bruising
3) No blemishes
4) No soft spots
5) No wilting
Where should you store fruit and veg
In a cool dry place such as a garage or vegetable draw
