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GCSE > FN: Jan Mock (2022 Paper) > Flashcards

FN: Jan Mock (2022 Paper) Flashcards

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1
Q

Name 2 ways to colour pasta

A

Beetroot and Spinach

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2
Q

Function of flour in pasta

A

Provides strcture as gluten enables stretch of dough upon kneading

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3
Q

Function of egg in pasta

A

Binding

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4
Q

Function of salt in pasta

a

A

add pasta

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5
Q

How to cook pasta

A
  • Boiling salted water
  • Large pan to allow starch to wash off and prevent stickyness
  • Stir ocassionally to prevent sticking to pan
  • Ready when al dente
  • Drain with collinder or slotted spoon
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6
Q

How to cook pasta

A
  • Boiling salted water
  • Large pan to allow starch to wash off and prevent stickyness
  • Stir ocassionally to prevent sticking to pan
  • Ready when al dente
  • Drain with collinder or slotted spoon
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7
Q

How to add flavour to pasta

A
  • Add sauce like tomatoe or pesto
  • Garnish with herbs like parsley
  • Sprinkle over cheese like parmesan
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8
Q

Q2 Bread ) question a i - iii

A

Wholemeal, wholemeal, (NOT carbs, protein or vitamin B)

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9
Q

How does wholemeal differ from white flour

A
  • Wholemeal contains wholegrain
  • Bran endosperm and germ
  • White only endosperm
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10
Q

How does wholemeal differ from white flour

A
  • Wholemeal contains wholegrain
  • Bran endosperm and germ
  • White only endosperm
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11
Q

Why is bread popular

A

Cheap, easy to buy and versiltile

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12
Q

Why is bread heave and small and how to fix it

A
  • Yeast not active so not enough co2 produced
  • Not enough liquid so dough cannot expand with steam
  • Proving time too short
  • Protein content in flour too low
  • Too much flour
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13
Q

Comercial bread making

A
  • Bulk fermentation on large scale
  • Large industrial ovens
  • Large high speed mixers and kneaders
  • Chloreywood process
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14
Q

Define obestiy

A

Severely overweight and BMI over 30

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15
Q

Disease of fat and explain

A

CHD - fatty deposits and deagth

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16
Q

Disease of fat and explain

A

CHD - fatty deposits and deagth

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17
Q

Cholestrol (4)

A
  • Naturally occurs from fatty foods
  • Cause blockade to arteries by narrowing lumen
  • LDL is unhealthy
  • HDL can reduce risks of heart attacks and strokes
18
Q

Fucntion of protein

A
  • Growth and repair
  • Maintaince of cells and body tissues
  • secondary source of enrgy
19
Q

Define LBV protein

A
  • At least 11 essential AA our body cant make are missing
  • Lysine and valine
20
Q

Define LBV protein

A
  • At least 11 essential AA our body cant make are missing
  • Lysine and valine
21
Q

Complementary proteins

A
  • Peas, lentils, wholemeal are lbv
  • Combine lbv to make complementary with all the essential AA in
  • Bean on wholemeal toast
  • Pea and lentil soup
22
Q

Pronlems of low protein

A
  • Slow / stunted growth (esp in childhood)
  • Not enough / required prteins avaliable for protein synthesis
23
Q

Pronlems of low protein

A
  • Slow / stunted growth (esp in childhood)
  • Not enough / required prteins avaliable for protein synthesis
24
Q

Food from abroad and enviromently frienly shopping SOLOUTION

A
  • Buy local
  • Eat seasonal
  • Farm shops
  • Grow your own
  • Forage
  • Walk to shops
  • Shop less frequently
  • Only buy what need - less waste in landfill - less co2
25
Q

INTRO food abroad and enviromentally friendly shopping

A
  • More food miles, larger carbon footprint, more air miles
  • Leads to more co2 emission and greenhouse gases - bad for enviroment
26
Q

INTRO food abroad and enviromentally friendly shopping

A
  • More food miles, larger carbon footprint, more air miles
  • Leads to more co2 emission and greenhouse gases - bad for enviroment
27
Q

Food diary problems

A
  • High in fat and sugar - lead to problems 00xx00
  • Analyse macros, calcium, vitamins, fibre and water
  • Offer replacements
  • Excluse foods and WHY
  • eatwell plate, 5 a day, 6-8glasses and (90/20)
28
Q

why food cooked

A

Kill bacteria and make easier to digest

29
Q

why food cooked

A

Kill bacteria and make easier to digest

30
Q

Q7) cooking of food “c”

A
  • From boiling to cold in short time
  • Blanched
  • Maintian colour flavour and texture
31
Q

Cooking Meat (xyz)

A
  • Browning
  • Develops flavour
  • Aroma
  • Tender
  • Shrinks - loss of moisture
    * MAILLARD REACTION OCCURS AT HIGH TEMPS*
32
Q

What is maillard reaction

A
  • With water, collagen turns to gelatine
  • Tenderises and becomes more digestable
  • At 65c pigments (myo) change colour, sugars caramalise and amino acids denature turning the meat brown
  • Gives of the meat’s signiture aroma
  • Also knows as non-enzymic browning
33
Q

Cross-contamination between chicken and bacon salad prevention

A
  • Clena contaminarted equipmetn (knove and bord)
  • Fridge 1-4, danger zone 5-63, (refer to bacteria)
  • Clean and sanitise station after meat
  • Chopping board and knife colour (red, yellow, green and brown)
34
Q

Influences cultral and lifestyle changes have on food choices and avaliablility

A
  • Enjoyment + preferences
  • Seasonality
  • Avaliability
  • Time of day
  • Activity
  • Celebration
  • Vegetariaism / veganism
  • Cultural influences
35
Q

Influences cultral and lifestyle changes have on food choices and avaliablility

A
  • Enjoyment + preferences
  • Seasonality
  • Avaliability
  • Time of day
  • Activity
  • Celebration
  • Vegetariaism / veganism
  • Cultural influences
36
Q

Examples of cultural influences fo rfood choice

A
  • judaism - no pork
  • hinduism - no beef
  • Muslims - only halal
  • Seventh Day Adventists - caffine of alcohol
37
Q

What is maillard reaction

A
  • With water, collagen turns to gelatine
  • Tenderises and becomes more digestable
  • At 65c pigments (myo) change colour, sugars caramalise and amino acids denature turning the meat brown
  • Gives of the meat’s signiture aroma
  • Also knows as non-enzymic browning
38
Q

Q7) cooking of food “c”

A
  • From boiling to cold in short time
  • Blanched
  • Maintian colour flavour and texture
39
Q

Complementary proteins

A
  • Peas, lentils, wholemeal are lbv
  • Combine lbv to make complementary with all the essential AA in
  • Bean on wholemeal toast
  • Pea and lentil soup
40
Q

Fucntion of protein

A
  • Growth and repair
  • Maintaince of cells and body tissues
  • secondary source of enrgy
41
Q

Why is bread heave and small and how to fix it

A
  • Yeast not active so not enough co2 produced
  • Not enough liquid so dough cannot expand with steam
  • Proving time too short
  • Protein content in flour too low
  • Too much flour
    * SOLUTIONS*

GCSE (71 decks)

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