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operation grade 9 > food and nutrition > Flashcards

food and nutrition Flashcards

1
Q

What is a GM crop?

A

A GM crop is a plant used in agriculture where its DNA has been modified using engineering of other types of methods.

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2
Q

What are Benefits of GM crops?

A

More nutritious, tastier, less use of pesticides, increased supply of food and faster growing plants and animals.

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3
Q

Why are people opposed to GM crops?

A

It can affect the environment, have more chemical herbicides, toxins are produced that are harmful to butterflies, moths and insect pollinators. Can harm and ruin income of small scale farmers. No culture links. You don’t even know what’s been used to make them so could worry people.

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4
Q

key temperatures for bacterial growth?

A

The key temperatures for bacterial growth are: -19 degree celsius for freezing. For chilling it should be no less than 8 degrees celsius. Danger zone is 4-60 degree celsius. 37 degrees celsius for serving food. For boiling bacterial growth food the temperature needs to be at 65 degree celsius.

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5
Q

What is a pathogenic organism?

A

Organisms, including bacteria, viruses or cysts, capable of causing diseases.

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6
Q

conditions needed for microorganisms to grow?

A

Nutrients, Ph level, temperature, nutrients, moisture.

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7
Q

What is a high risk food name some?

A

A high risk food is a pre-cooked food. For example chicken, steak, milk, cream and cheese,

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8
Q

How do ripening enzymes change fruit and veg properties?

A

They are able to change the colour for example when you cut an apple nd let it exposed to the air it will make it turn brown.
The way that lemon juice would preserve the salad is it will stop the enzymes from ripening the fruit and will stop the browning.
Yeast spoils fruit as it will break down the sugar in it and turn it into carbon dioxide.

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9
Q

What is the temperature range you want when re-heating food?

A

75 degrees Celsius.

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10
Q

What is the recommended temperature for chilling food?

A

5 degrees Celsius

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11
Q

What is the recommended temperature for freezing food?

A

-18 degrees Celsius.

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12
Q

What is meant by the danger zone?

A

What it means is that is the quickest temperature range where bacteria can grow.

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13
Q

how does freezing affect the shelf life of food?

A

Molecules can not move so microorganisms cannot grow so it preserves the food.

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14
Q

What is the correct way of storing uncooked meat in a fridge?

A

Sealed container bottom of fridge don’t eat after use by, keep away from veg, fruit and cooked foods.

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15
Q

What is an ambient food?

A

A food that can be sealed and kept at room temperature for example pasta or noodles.

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16
Q

What is the difference between a use by date and a best before?

A

Use by means the item has to be used by or on the date said unless it is put in the freezer best before is suggestion safe to eat for a while after the date.

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17
Q

What is cross contamination?

A

Cross contamination is when two microorganisms are unintentionally transferred to each other.

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18
Q

Give some examples of cross contamination?

A

Using the same chopping board for raw meats and cooked foods, meat and veg or placing uncooked meat next to cooked meat or vegetables in the fridge.

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19
Q

what is food poisoning?

A

Food poisoning is what someone gets when they consume food that has had cross contamination or has not been cooked properly.

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20
Q

Symptoms of food poisoning?

A

Throwing up food, diarrhoea, having a high temperature (above 38 degrees)

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21
Q

where can you find Campylobacter?

A

It can be found in cooked or raw foods?

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22
Q

What can be found in untreated water?

A

E coli (it can also be found in raw beef)

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23
Q

Where is staphylococcus aureus found?

A

It is found in dairy, milk and sometimes baked goods.

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24
Q

Give examples of bacteria that is found in raw beef?

A

E coli, Salmonella and Yersinia

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25
Q

What is the definition for a micro organism?

A

miniscule single celled live form or could be a colony of cells.

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26
Q

true or false yeast is a single celled micro organism.

A

True

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27
Q

When yeast ferments sugar what is created?

A

Alcohol and carbon dioxide

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28
Q

What is gelatinization? give an example too

A

The breaking down of the intermolecular starch bonds when there is a presence of heat and water allowing the hydrogen bonding sites to react more with water. Making a cheese sauce for lasagne

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29
Q

Caramelisation definition?

A

The browning of sugar from extensive heat which gives sugar a brown colour and a nutty flavour. Toasted bread, golden french fries.

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30
Q

Dextrinisation is what?

A

The process of this being created would cause a colour change in food for example bread moving from white to light brown, to brown, to dark brown, to black (burnt). Toasts.

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31
Q

What is the key term when using fat that has been made to rest and come up to a solid and room temperature and will be used to make a crumbling pastry.

A

Shortening

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32
Q

What is Aeration?

A

this is the process of making or introducing air into a liquid or viscous substance that helps raise the food. Chocolate cake

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33
Q

What is Emulsification?

A

this is the combination of two different ingredients that do not normally mix together all to easily. For example a fat and an oil. Meringues or mayonnaise

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34
Q

What is Enzyme browning?

A

is when a fruit is cut or squashed up it makes the enzymes inside of the fruit come into contact with the air and they combine and make a brown surface appear on said fruit when you cut an apple and it reacts with air.

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35
Q

Give examples of how to add air into a mixture?

A

beating, sieving, rolling, folding, whisking.

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36
Q

Give an example of a chemical raising agent?

A

baking powder. (in muffins)

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37
Q

What is the difference between and allergy and intolerance?

A

The difference between an allergy and intolerance is that an allergy means the person should not consume and sometimes touch or breathe in said allergy as it is life threatening. Whereas an intolerance means the body can not process the food or liquid consumed.

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38
Q

what are examples of dry cooking?

A

Baking, grilling, roasting and dry frying.

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39
Q

sources of vitamin A

A

liver, kidney, oily fish, eggs, cheese and any fortified cereals.

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40
Q

what happens if you have a vitamin A deficiency?

A

growth in children, dry skin, poor immunity and night blindness.

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41
Q

Is vitamins A,D,E and K are either a fat or water soluble vitamin which are they?

A

They are all fat soluble

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42
Q

Function of vitamin A?

A

light maintenance sensing cells in eyes, immune function, cell and hair growth, healthy skin

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43
Q

The function of fat soluble is that it enables absorption of calcium, immune system strength? Which vitamin does this

A

Vitamin D

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44
Q

What are example of vitamin D foods?

A

oily fish, red meat, egg yolks, fortified.

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45
Q

what is the function of Vitamin E?

A

antioxidant protects cells against premature ageing and damage from free radicals.

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46
Q

the following are good sources of which vitamin vegetable oils, seeds, nuts and avocado as well as soya.

A

vitamin E.

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47
Q

What happens if you have a vitamin E deficiency?

A

You get weakened muscles

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48
Q

If you have week bones and poor immune system what vitamin deficiency do you have?

A

Vitamin D

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49
Q

Function of vitamin K?

A

needed for blood clotting and helping wounds heal also supports bone health.

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50
Q

Sources of vitamin K?

A

leafy green vegetables, vegetable oils, cereal grains, meat and dairy.

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51
Q

what happens if you have a vitamin K deficiency?

A

without it blood would not clot and would cause persistent bleeding

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52
Q

What are the water soluble vitamins?

A

C, B1, B2, B9, B12

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53
Q

Sources of vitamin C?

A

Citrus fruits, tomatoes and tomato juice, and potatoes.

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54
Q

Vitamin C function?

A

helping to protect cells and keeping them healthy. maintaining healthy skin, blood vessels, bones and cartilage.

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55
Q

Scurvy is a consequence of what?

A

vitamin C deficiency

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56
Q

Function of vitamin D?

A

helps regulate the amount of calcium and phosphate.

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57
Q

What happens if you vitamin D deficiency?

A

rickets

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58
Q

How well should a toddler follow the eatwell guide?

A

They do not apply to the guide when they are under 2 years old. They also should not eat large meals but smaller meals throughout the day.

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59
Q

How well should a child follow the eatwell guide?

A

A child needs to start following the eatwell guide and should eat foods like mash and pasta for carbs and for calcium items like yogurt tubes and milk.

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60
Q

How well should a teenager follow the eatwell guide?

A

Now they are going through puberty it is essential that they eat a balanced diet, if a girl leafy green vegetables are vital due to having periods or if they want to have meat beef is a good option too,

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61
Q

How well should a early/middle aged adult follow the eatwell guide?

A

Due to no more growing they need to maintain a healthy diet in order to stay a good weight. Men normally require more due to their build and muscles so need more protein and carbs were as women still have their period so need to contain eating foods like spinach that are high in iron.

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62
Q

How well should an old person follow the eatwell guide?

A

AS it becomes more difficult to physically exercise at this stage they need to watch what they eat and eat less of fatty foods and foods high in energy as they will not get burnt off. They have a similar requirement as new adults but can not eat as much as them.

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63
Q

How common is obesity?

A

affects 1 in every 4 adults

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64
Q

What causes anaemia?

A

Not eating enough leafy green vegetables or red meat, periods, being pregnant

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65
Q

Health problems related to anaemia?

A

tiredness pale complexion, headaches abnormal fingernails

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66
Q

What percent of your diet should be carbs?

A

50%

67
Q

What percent of your diet should be fats?

A

35%

68
Q

What percent of your diet should be protein?

A

15%

69
Q

How do you cater for a person who is lactose intolerant?

A

Substitute normal milk for oat drink, almond r soya milk soy no lactose and get dairy free alternatives of cheese, yogurt or butter

70
Q

How to cater for a nut allergy?

A

Just remove nuts and wipe down surfaces with anti bacterial spray after using nuts to decrease chance of cross contamination

71
Q

how to cater for someone with coeliac disease?

A

use alternative flours like rice flour, tapioca or coconut flour.

72
Q

whats a pescatarian?

A

Won’t eat meat but will eat animal products and fish.

73
Q

whats a lacto vegetarian?

A

won’t eat mish, fish, or eggs but will have vegetables and dairy products.

74
Q

whats a lacto-ovo vegetarian?

A

won’t eat mish or fish but will have vegetables and dairy products and eggs

75
Q

what is a vegan?

A

annoying people who won’t shut up about animal cruelty and why you shouldn’t eat animals or consume animal products.

76
Q

How to cater for people with obesity or cardio vascular disease?

A

Control portion sizes, reduce saturated fat in food use vegetable oils using cooking methods that don’t add extra fat, include more fruit and vegetables in meals.

77
Q

How to cater for people with diabetes?

A

avoid adding sugar to dishes, use natural sweeteners instead, use low Gl foods like brown rice or quinoa.

78
Q

How to cater for people with anaemia?

A

Include foods with high in ion like green leafy vegetables or red meats. use foods in high vitamin C like citrus fruits and tomatoes.

79
Q

How to cater for people with bone disease?

A

Include foods high in calcium like milk, cheese or calcium-set tofu.
or include foods that were high in vitamin D like tuna or salmon.

80
Q

How to cater for people with dental caries?

A

use less free sugar in recipes or replace with natural sweeteners. offer them fluoridated water or unsweetened tea or coffee with melas to replace alcohol or sugary drinks like fruit juices or fizzy drinks.

81
Q

What are the 5 reasons to cook food?

A

The 5 reasons to cook food are make it safe to eat, improve shelf life, develop flavours, improve texture and have varied diets.

82
Q

Why do we need to make sure foods are safe to eat?

A

Lots of food contains bacteria, these bacteria are killed if cooked at a high temperature for a long time. some have harmful toxins that are destroyed when cooked.

83
Q

How does cooking food improve shelf life?

A

bacteria is destroyed so doesn’t go off as quickly,

84
Q

why does cooking develop flavours?

A

Chemical reactions take place altering flavour of foods, cooking can allow flavours of different foods to combine

85
Q

how does cooking improve textures?

A

Easier to chew, swallow and digest, foods become softer as molecules soften, meats become more tender as proteins denature

86
Q

how can cooking food create variety?

A

Different ways to cook can make foods taste differently, like roast chicken, chicken soup, stewed chicken, fried chicken.

87
Q

What are the 3 ways heat can be transferred when cooking?

A

The three ways heat can be transferred during cooking are conduction, convection and radiation

88
Q

How does conduction work?

A

transfer of heat energy through particles, particles held tightly together and pass energy when they bump into each other, so when a pan is put on the hob particles start to vibrate when water boils, when the particles collide they pass extra heat energy over, this continues till the heat passes all through the pan, (metals conduction are good hence why pans are made of metal.

89
Q

How does convection work?

A

convection is transfer of heat through gases and liquids, warmer liquid rises above colder surroundings, warm air rises cold sinks, this process repeats, creates a circulation of heat,

90
Q

How does radiation work?

A

Has no direct contact with the food,, used by grills and toasters, they emit radiation waves, when they reach the food they get absorbed and heated up, microwaves use radiation to heat up fat, sugar and water molecules in food.

91
Q

What are 6 ways of using water to cook?

A

Braising, simmering, poaching, blanching, steaming and boiling.

92
Q

What does frying use to cook food?

A

Oil or hot fat cooking styles, deep fat frying, stir-frying and shallow frying

93
Q

what sort of heat does baking use to cook food?

A

Dry Heat

94
Q

Why is fat used during roasting?

A

to help brown more easily and keep it moist

95
Q

What are disadvantages of roasting?

A

Isn’t that healthy as extra fat is added, takes a long time and uses a lot of energy.

96
Q

What are advantages of roasting?

A

extra fat and high temperatures help brown and crisp food, fat from roasted meat can be used to cook other foods, can be tasty and moist, SOME roasts (not chicken) can have a rare centre people find this a scran

97
Q

What is dry frying?

A

Drying food without fat or oil, the food has direct contact with the pan, (works as fats inside food melt into pan while cooking)

98
Q

Advantages of dry frying?

A

No extra fats or oils added, relatively healthier, can be used to give foods like nuts seeds and spices a more distinct aroma.

99
Q

Disadvantages of dry frying?

A

Takes longer than frying as lower temperatures used at the start, can only be used for a small amount of foods.

100
Q

How can proteins denature?

A

physical agitation (like whisking or beating) changes in temperature like increased heat, acids like lemon juices or marinades.

101
Q

How can proteins denature?

A

physical agitation (like whisking or beating) changes in temperature like increased heat, acids like lemon juices or marinades.

102
Q

What happens to protein molecules after being denatured?

A

they coagulate

103
Q

What does coagulation do to food?

A

changes the appearance and texture

104
Q

At what temperature do starch molecules burst open?

A

62 degrees - 80 degrees (gelatinisation isn’t completed until 100 degrees)

105
Q

What is the process called when starch is exposed to dry heat?

A

Dextrinisation

106
Q

what happens to sugar when it is heated and why?

A

It caramelises, as they break down so turn brown and change flavour, three main stages, very sweet and runny, smooth caramel to hard sweet like texture.

107
Q

What is aeration and give ways food can be aerated?

A

Aeration are beating sugar and butter together and air gets trapped in the mixture

108
Q

Talk about shortening?

A

It is when you rub fat into flour, gives fat a waterproof coating, dough can not become stretchy, (shortbread uses this)

109
Q

What does plasticity mean?

A

ability to spread and shape an object

110
Q

What does emulsification do?

A

keeps oil and water in a stable environment some examples are mayonnaise, milk and margarine

111
Q

What are the two types of emulsion sauces?

A

oil in water (milk, mayonnaise, salad dressing) water in oil (margarine and butter)

112
Q

what is the natural emulsifier found in egg yolks and soya?

A

lecithin

113
Q

What are the two types of raising agents?

A

chemical and biological

114
Q

What are the two types of raising agents?

A

chemical and biological

115
Q

Talk about chemical raising agents?

A

when heated the bicarbonate soda breaks down releasing carbon dioxide so the cake will rise, has a horrible taste and is gotten rid of when heated as the substance is neutralised.

116
Q

Talk about chemical raising agents?

A

when heated the bicarbonate soda breaks down releasing carbon dioxide so the cake will rise, has a horrible taste and is gotten rid of when heated as the substance is neutralised.

117
Q

Talk about biological raising agents?

A

yeast is a biological dough, micro organism that causes fermentation, stops during baking as the yeast gets killed due to the temperatures

118
Q

Why do we add steam to a mixture?

A

it raises up the mixture used in foods like batters, puff pastries and choux pastries

119
Q

What is a high risk food?

A

a high risk food are ready to eat foods that could grow harmful bacteria

120
Q

examples of high risk foods?

A

cooked meat, fish and poultry, dairy products, gravies, stocks and sauces, shellfish and cooked rice.

121
Q

what are 2 ways to stop an enzyme from working?

A

put in acids as changes pH stops enzymic browning.
blanch - boil for a short amount of time thenis later put in an ice cold bath. blanching kills the ripening enzymes

122
Q

What temperature is the danger zone?

A

5-63 degrees were bacteria multiplies quickly, optimum temperature is 37 degrees.

123
Q

what temperature is used for chilling?

A

0-5 degrees slows down bacteria growth, extends shelf life

124
Q

what temperature is used for reheating?

A

cook food above 75 degrees as this kills bacteria, reheat food only once and re heat it properly, reheat aboce 75 for 3 minutes

125
Q

what temperature is used for freezing?

A

-18 degrees celsius, makes bacteria dormant, extends shelf life, no nutrients lost,doesn’t kill bacteria

126
Q

How do you use a fridge correctly?

A

keep at 0-5 degrees, cover and store foods, raw foods at bottom,

127
Q

How do you use a freezer correctly?

A

set at -18 degrees, put date foods was frozen, defrost in a fridge,

128
Q

what are the main 4 types of bacteria?

A

Salmonella, Campylobacter, E.coli O157, staphylococ aureus

129
Q

What is freeze drying?

A

food is frozen and dehydrated to remove moisture from food

130
Q

What is canning?

A

food is sealed in can or jar heated to kill micro organisms

131
Q

What is vacuum packing?

A

food is put in plastic and air is sucked out as microorganisms can not survive without oxygen.

132
Q

what is the difference between use by date and best before date?

A

use by has a short shelf life (normally high risk foods) should be used by this date, best before is a reccomandatio and can be consumed after the date normally on products with longer shelf life

133
Q

What is intensive farming?

A

uses machines, fertilisers, man-power and high-yield crops to maximise the amount of food produced

134
Q

disadvantages and advantages of pesticides?

A

can contaminate soil, water, turf, and other vegetation
however stop insects decreasing crop yield.

135
Q

what are some alternatives to pesticides?

A

natural predators, biological pesticides, spray crops with hot water

136
Q

What is organic farming?

A

no artificial chemicals and animals can freely roam around.

137
Q

what is a gm food?

A

GM foods are foods that have had genes modified and altered with another crops so that they can grow during more seasons, can produce own chemicals or produce more, increase yield

138
Q

what are advantages of GM foods?

A

more nutritious, grow faster and year round, less pesticides are needed

139
Q

what are disadvantages of GM foods?

A

increase risk of allergic reactions, bad for environment, link to cancer

140
Q

h

A

h

141
Q

what is the difference between factory farmed and free range animals?

A

Factory mean it is kept inside, in tight warm spaces without freedom to move, where as free range means the animal was free to move about over a large area.

142
Q

what does red tractor mean?

A

responsibly and safely produced

143
Q

What are the two types of fishing?

A

Fish farming and trawling, fish farming is when they are raised in tanks or enclosures, and trawling is when fishing boats use large nets to catch fish either dragged through sea or along sea bed surface

144
Q

how is unsustainable fishing bad for the environment?

A

Could cause extinction in fish and disrupt food chains

145
Q

How is food wasted at home?

A

People buy too much at shops because of special offers, too much is cooked.

146
Q

how is food wasted by producers and retailers?

A

They overstock, they cook too much for the poepl they are providing

147
Q

What is meant by food miles?

A

Food miles is the distance that the food you have eaten has travelled to get to your plate

148
Q

Why are bananas improted to the UK?

A

They can not be grown due to not having the right climate

149
Q

what are advantages of buying local food?

A

Lower food miles, lowers carbon footprint, supports local businesses,

150
Q

What are disadvantages of buying local food?

A

Only can buy seasonal food, if unpackaged food spoils a lot faster.

151
Q

What is food security?

A

Food security is growing and eating enough food for us to live now but also leaving enough for future generations to live,

152
Q

describe equipment used in cooking in England

A

stewing, roasting, baking, grilling, boiling, frying

153
Q

describe cooking styles in Japan

A

boiling, steaming, frying

154
Q

describe cooking styles in Spain

A

stewing, charcoal grilling, plate grilling and cooking in sauces

155
Q

Describe eating patterns in England

A

3 meals a day breakfast dinner and lunch get larger throughout the day

156
Q

Describe eating patterns in Japan

A

3 meals a day dinner is largest

157
Q

Describe eating patterns in spain

A

3 meals a day late lunch which is the largest meal and a late dinner made up of small dishes

158
Q

Traditional dishes from Uk?

A

cottage pie, soda bread, laverbread, neeps and tatties

159
Q

Traditional dishes from Spain?

A

paella, patatas bravas, churros, chorizo

160
Q

Traditional dishes from Japan?

A

sushi, gyozas, ramen, miso soup

161
Q

What is fortification?

A

increasing the amount of one or more micronutrients on purpose

162
Q

what are foods that are typically fortified?

A

bread, cereals, flour maragarine

163
Q

disadvantages of using food additives?

A

some are bad for your health in large amounts, must pass safety tests and get an e number, some e numbers in the USA are not safe in the UK, disguise poor quality ingredients.

operation grade 9 (13 decks)

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