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Food and Nutrition > Food and Nutrition > Flashcards

Food and Nutrition Flashcards

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1
Q

What are Carbohydrates?

A

A nutrient that is the body’s main source of energy

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2
Q

What is Protein?

A

A nutrient that aids growth and repair

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3
Q

What is Soil Association?

A

A company that decides whether a food is organic or not

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4
Q

What is a Chemical Hazard?

A

The risk of potentially dangerous chemicals contaminating the food

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5
Q

What is Pasteurisation?

A

A process that kills pathogenic bacteria only

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6
Q

What is Sterilization?

A

The process of killing all pathogenic bacteria

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7
Q

What is Tofu?

A

Alternative protein food made from soya bean curd

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8
Q

What is TVP?

A

Alternative protein food made from vegetables

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9
Q

What are 3 Meat Analogues?

A

Tofu
TVP
Quorn

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10
Q

What is Fair Trade?

A

A company that fights for fair pay and considerateness towards original third world produces of products/ ingredients

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11
Q

What is Sweetening?

A

Adding sweetness to a dish

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12
Q

What is Sanitizer?

A

A chemical that cleans and disinfects

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13
Q

What is Iron?

A

A mineral that is essential for the carrying of oxygen in the blood

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14
Q

What is Calcium?

A

A mineral that helps with the growth of bones and teeth, as well as the clotting of blood

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15
Q

What is Water?

A

Not a nutrient but essential, especially for hydration

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16
Q

What is Fibre?

A

Not a nutrient but essential, mostly aids digestion

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17
Q

What is a Use by Date?

A

The date when food is likely to be unsafe to eat

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18
Q

What are Food Miles?

A

The distance food travels to get to your plate and the journey the waste takes afterwards

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19
Q

What is Biodegradable Packaging?

A

Packaging that will easily break down into the soil atmosphere without harming the environment

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20
Q

What is Recyclable Packaging?

A

Packaging that can be processed and reused for another purpose

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21
Q

What is Reusable Packaging?

A

Packaging that can be cleaned and used again

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22
Q

What is Vacuum Packaging?

A

Packaging where air is removed from a sealed packet

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23
Q

What is Aeration?

A

When air is added to a mixture

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24
Q

What is Spoilage Bacteria?

A

Type of bacteria that makes food rot

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25
Q

What is Saturated?

A

Fats from animal sources

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26
Q

What is Polyunsaturated?

A

Fats from vegetable sources

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27
Q

What is Disinfection?

A

The process of reducing pathogenic bacteria to safe levels

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28
Q

What is Quorn?

A

Alternative protein food made from fungi

29
Q

What is a Physical Hazard?

A

The risk of foreign materials that may harm the consumer being present in food

30
Q

What is Pathogenic Bacteria?

A

Type of bacteria that causes illness

31
Q

What is Vitamin C?

A

A vitamin that helps aid the formation of tissues, bones and teeth

31
Q

What are Vitamin B Complexes?

A

A vitamin that helps to release energy from food and red blood cell formation

32
Q

What is Vitamin D?

A

A vitamin that aids calcium absorption and helps with the development of bones and teeth

33
Q

What is Detergent?

A

A chemical that dissolves grease and cleans

34
Q

What is Shortening?

A

When strands of gluten in flour are coated by a layer of fat, this makes them waterproof so when liquid is added the strands can’t join together

35
Q

What is Caramelisation?

A

A form of colouring where food products turn a golden brown colour because of heated sugar

36
Q

What is Coagulation?

A

(Setting) - when protein in liquids are affected and they become solid

37
Q

What is the Temperature a Chiller Should Be At?

A

0 - 3

38
Q

What is Deficiency?

A

When the body doesn’t have enough of a certain nutrient for a long time

39
Q

What is a Nutrient?

A

A chemical substance in food needed by our bodies for them to be able to function properly

40
Q

What is a Standard Component?

A

A pre - prepared ingredient (e.g. ready made cake mixes)

41
Q

What is Binding?

A

Holding different ingredients together at one

42
Q

What is Fat?

A

Nutrient that provides energy, protection and warmth

43
Q

What is Modified Atmosphere Packaging?

A

Packaging where air is removed from a sealed packet and replaced by another gas which prevents bacteria growth

44
Q

What is Water Soluble?

A

Vitamins that can be stored by the body, the body takes what it needs and stores the rest as future fat

45
Q

What is a Best Before Date?

A

The date at which the food is at its best

46
Q

What is Bulking?

A

Adding structure or shape to a dish

47
Q

What are Vitamins and Minerals?

A

Nutrients that keep the body functioning properly in several different ways

48
Q

What is the Temperature at which Harmful Food Poisoning Bacteria is Killed?

A

72 degrees

49
Q

What is Organic Farming?

A

Farming that strictly limits the use of artificial chemicals used

50
Q

What is Clean?

A

Free from dirt and contamination

51
Q

What is the Temperature for Storing Foods in a Freezer?

A

-18 degrees

52
Q

What is a Sell by Date?

A

The date by which the shop must legally sell the product

53
Q

What is Flavouring?

A

Adding flavours to a dish

54
Q

How often does Bacteria Multiply?

A

Every 10 minutes

55
Q

What is Colouring?

A

Adding colour to a dish

56
Q

What are 3 Conditions that Bacteria Need to Multiply?

A

Moisture
Warmth
Time

57
Q

What is the Temperature for Freezing Foods in a Freezer?

A
  • 22 degrees
58
Q

What is the Danger Zone?

A

5 - 63 degrees

59
Q

What are 4 Symptoms of Food Poisoning?

A

Nausea, vomiting, diarrhea, abdominal pain

60
Q

What is Helpful Bacteria?

A

The type of bacteria that we intentionally use

61
Q

What are Fortified Foods?

A

Foods that have been fortified with nutrients

62
Q

What is Vitamin A?

A

A Vitamin that helps and aids healthy eyesight, growth, bone development and healing infections

63
Q

What is Disinfectant?

A

A chemical that disinfects

64
Q

What is a Biological Hazard?

A

The risk of food becoming infected by harmful bacteria

65
Q

What are High Risk Foods?

A

Foods at the highest risk of contamination

66
Q

What is Cross Contamination?

A

When food is contaminated by other objects

67
Q

What is the Temperature a Fridge Should be At?

A

0 - 5 degrees

68
Q

What is Room Temperature?

A

Ambient temperature

Food and Nutrition (2 decks)

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