Food Choice And Testing Flashcards
1
Q
Influence on Food Choice: Social
A
Impact of friends + family, cooking facilities, celebration + storage (canned, dried + frozen).
2
Q
Influence on Food Choice: Availability
A
Shops, access to shops, environmental impact e.g drought + supply.
3
Q
Influence on Food Choice: Personal
A
Likes/dislikes, enjoyments, senses, lifestyle (work, time + money), activities (sporty person needs more carbohydrates) + time of day.
4
Q
Influence on Food Choice: Marketing
A
Adverts, promotions + BOGOF (buy one get one free).
5
Q
Influence on Food Choice: Economic
A
Cost of food, money available, income + money saving.
6
Q
Influence on Food Choice: Medical
A
Diabetes, high cholesterol, HBP (high blood pressure), obesity + anaemia.
7
Q
Influence on Food Choice: Food Labelling
A
Image, ingredient, nutrition + brand.
8
Q
Influence on Food Choice: Religion
A
Hindu, Muslim + Christianity.
9
Q
Influence on Food Choice: Consumer Information
A
Current trends, social media + food scares.
10
Q
Influence on Food Choice: Ethic and Morals
A
Vegetarianism/Vegan, animal welfare, organic, local produce/British, air miles + seasonal.
11
Q
Ways to promote a new food product
A
Adverts, free gifts, supermarket + shop displays, TV chefs, special offers/money off, eye catching, attractive packaging, competitions + family size portions/packages.
12
Q
Adverts
A
Must be: legal, honest + truthful + monitored by OFT (Office of Fair Trading).
13
Q
Food Adverts
A
Must have strict regulations about what it can show + when it can be shown.
14
Q
Food Labelling Regulations, 1996
A
Name of food, list of ingredients (in descending order of weight; unless nothing is added), quantity of certain ingredients or categories of ingredients, durability indication, storage conditions/conditions of use, business name + address/registered office of either or both manufacturer or packer or seller established within European Community, place of origin/provenance of food + instructions for use.
15
Q
Durability Indicators: Best Before
A
Food should retain its optimal condition + relates to quality of food e.g taste, food past it is safe to eat, but may not be best quality e.g biscuits, pasta + herbs/spices.
16
Q
Durability Indicators: Use By
A
For highly perishable foods, after very short period of time it could present fish from food poisoning + relates to safety of food, foods can’t sold after that date + shouldn’t be used after.
17
Q
Culture
A
Way of life, customs, habits, patterns of behaviour that are seen to be norm.
18
Q
Socialisation
A
It’s process of passing on culturally valued behaviours from one generation to next.
19
Q
Buddhism
A
Most are vegetarian.
20
Q
Hinduism
A
They don’t eat cows as they’re sacred, they encourage vegetarianism + dairy enhances purity.
21
Q
Islam
A
Muslim, meat + poultry must be Halal, unlawful Haram food: pork, gelatine, alcohol + caffeine, fast on 9th month, Ramadan, during daylight hours, then they feast at Eid-ul-Fitr.
22
Q
Halal
A
Animals must be alive, clean cut to throat + blood drained.
23
Q
Judaism
A
Kosher, meat must be specifically slaughtered, soaked + then treated with kosher salt, they only eat fish with scales + fins, animals that chew cud + cloven hooves, unclean - strictly forbidden is pork + shellfish, dairy + meat must not be prepared/eaten together, no work on Saturday + they fast from dusk until dusk on Yam Kippur.
24
Q
Kosher
A
Clean.
25
Rastafarian
Food is natural + clean, no pork or fish longer than 30cm, they eat lots of fruit + vegetables + they don’t drink alcohol, milk or coffee.
26
Sikhism
Similar to Hindus, many are vegetarian, they eat at temple on certain days + they don’t drink alcohol, tea or coffee.
27
Christianity
They may fast at Lent, traditional food includes, hot cross buns, turkey + mince pies.
28
Impact of Fasting
It affects concentration + digestion + getting dehydration is common.
29
Vegetarian
Someone who won’t eat meat + poultry, meat products, fish/fish products, including fish oils, that involve killing animals, their diet is based on grains, pulses, nuts, seeds + fruit + vegetables with most including dairy products + eggs.
30
Pescatarian
Someone who won’t eat meat + poultry + meat products that involve killing animals, they can eat fish/fish products, eggs + dairy products.
31
Lacto-Ovo Vegetarian
Someone who won’t eat meat + poultry, fish/fish products that involve killing animals, they can eat eggs + dairy products.
32
Lacto Vegetarian
Someone who won’t eat meat + poultry, fish/fish products that involve killing animals or eggs + they can eat dairy products.
33
Ovo Vegetarian
Someone who won’t eat meat + poultry, fish/fish products that involve killing animals or dairy products + they can eat eggs.
34
Vegan
Someone who won’t eat meat + poultry, fish/fish products that involve killing animals, eggs + dairy products.
35
How Senses Work to Create Taste: Sight
Appearance/aesthetic qualities make food look more/less appetising, colour, size, shape, surface, age, texture, temperature, garnish + decoration affect it, appearance is vital for food to be eaten + enjoyed, if food doesn’t look appetising, then you won’t want to/eat it.
36
How Senses Work to Create Taste: Sound
Sound of food being prepared, cooked, served + eaten help to influence our preferences e.g crunch of carrot.
37
How Senses Work to Create Taste: Smell
Pleasant aroma will stimulate digestive juices e.g baking bread + vice versa e.g brussels sprouts, odour + taste work together to produce flavour, odour can be described as herby/cheesy + intensity can also be recorded.
38
How Senses Work to Create Taste: Taste
Tastebuds detect 5 basic tastes: bitter, salt, sour, sweet + umami, flavour develops when food is combing through chewing + mixing aroma, intensity can also be recorded e.g mild/strong cheddar cheese, taste may be described by association with particular food e.g meaty, minty + fruity.
39
How Senses Work to Create Taste: Touch
It assesses texture of food in mouth, surface of tongue + other sensitive skin react to feel surface of food - also known as mouthfeel, resistance to chewing also affects texture e.g chewiness, viscosity is also factor e.g runny/thick, mouth also detects temperature e.g hot soup, food without mouthfeel are said to be unpalatable.
40
Umami
Savoury taste often associated with ripe tomatoes + cheese.
41
Taste Papillae
Wart-like bumps.
42
In the food industry, when testing, the testers MUST:
Be fragrance neutral, participate regularly, take sensory evaluation seriously, take time +focus on evaluation, follow methods + instructions + rest + cleanse your palate.
43
In the food industry, when testing, the testers MUST NOT:
Eat, drink or smoke 30 minutes before evaluation session, use gum or mints 30 minutes before evaluation session, wear perfume, cologne or fragrance, talk or comment during evaluation session, taste sample if you have lots of prior knowledge about product, taste sample if you have cold + share samples.
44
When setting up a taste panel
Must be in quiet area, small quantities on plain plates/dishes, not too many samples at once, serve at correct temperature, sue clean utensils - don’t double dip, use unbiased codes, letter or symbols so not influenced by brand, have everything ready, make sure testers know what to do + what is expected from them + have palate cleansers available - water, plain biscuit etc.
45
Testing Blind
Blinding testers so that they’re not influenced by brand.
46
Preference Test
These supply information about people’s likes + dislikes of product, they’re not intended to evaluate specific characteristics, e.g crunchiness/smoothness, they’re subjective tests + include: pair comparison, hedonic scale, ranking + scoring/rating.
47
Discrimination Test
Aims to evaluate specific attributes, i.e characteristics of products (crunchiness), they’re objective tests + include pair comparison, duo trio + triangle.
48
Profiling Tests
Asks testers to assess range of sensory characteristics on particular product e.g star profile.
49
Hedonic Scale (Preference)
1. Prepare food samples. 2. Ask each person to taste each sample in turn + tick box, from ‘1 Dislike Very Much’ to ‘5 Like Very Much’ to indicate their preference. Use work file below to help. 3. Person may also wish to make remarks about products’ appearance, taste, odour + texture. 4. Analyse results. Which sample received greatest/lowest scores?
50
Paired Comparison Tests (Preference)
1. Prepare two samples of food product you wish to test. 2. Ask each taster which product they prefer. 3. Record responses from tasters.
51
Scoring Tests (Preference)
1. Samples are scored on scale, between like + dislike. 2. Allow people to evaluate samples + score (place) in order of preference. 3. Record their responses.
52
Triangle Test (Discrimination)
1. Prepare 3 samples, 2 of which are same. 2. Arrange sample in triangle. 3. Decide which of samples is odd one out. 4. Record responses from tasters.
53
Paired Comparison Tests (Discrimination)
1. Prepare 2 samples of food product you wish to test. 2. Compare 1 attribute, e.g which one is smoother? 3. Record responses from tasters.
54
Duo Trio Test (Discrimination)
1. Prepare 3 samples, 2 of which are same. 2. Using 1 of 2 identical samples as control, decide which of other samples is same as control. 3. Record tasters responses.
55
Ranking (Preference)
1. Decide on attribute to be ranked e.g crunchiness. 2. Allow people to evaluate samples + place them in rank order. 3. Record responses.
56
Star Diagram/Chart
Allows single food products, or range of food products, intensity of its sensory attributes to be recorded, they’re NOT intended to model general attributes e.g nutrition, cost + appearance as they’re more complex + are better dealt in other ways.
57
Star Diagram/Chart Uses
They can be used to: evaluate differences in similar products, gauge consumer response, analyse specific attributes e.g shortness, check that food product meets its original specification, compare similarities in range of products + show new opportunities for product development.
58
How to Model Sensory Attributes
1. Choose range of attributes that describe characteristics of product e.g crunchy, spicy or smooth. 2. Decide on intensity of each attribute, using scale from 0-10 (higher number = higher intensity). 3. Use information to produce star diagram/chart of product’s attributes.
59
Number of Adult Taste Buds
Between 2,000 + 4,000 taste buds in total.
60
How often are the sensory cells in the taste buds renewed?
They’re renewed once week.
61
Where are taste buds mainly found?
Most taste buds are on tongue.
62
How Taste Works
Chemical substance for taste of food comes into contact with nerve cell in mouth, sensory cell transmits messenger substances, which activate further nerve cells, these nerve cells pass on information for particular flavour perception to brain, taste papillae on tongue contain many sensory cells + together with other cells they make up taste bud that looks bit like orange with its sections arranged around centre + chemical substances responsible for taste are washed on to taste papillae + then are detected + analysed by many taste buds before being swallowed.
63
8 Ways to Produce Healthy Meals on Limited Budgets
1. Don’t waste food, 2. Buy in bulk, 3. Buy own brand products, 4. Write shopping list, 5. Cost comparison, 6. Shop in cheaper supermarkets, 7. Buy local food/grow your own + 8. Never shop whilst hungry.
64
Food Provenance
It’s where your food has come from - where it’s grown, raised or reared.
65
Advantages of Buying British Food and Knowing the Provenance of Food
1. Better for environment, 2. Better quality food, 3. Supports local economy, 4. Allows traceability + knowledge of production, 5. Better animal welfare, 6. Easier to eat seasonally, 7. Reduces packagings + 8. Helps to protect local countryside.
66
Local Produce
Must come from within 30 miles.
67
Disadvantages of Only Buying Local Food
1. Less choice, 2. Stocks can run out, 3. Increase risk of weather affecting products, 4. Restricted by seasons, 5. Sizes, shapes may not be same, 6. More expensive, 7.Shop opening hours may be shorter than supermarkets’.
68
Buying Imported Food
Linked to deforestation of rainforests, high CO2 emissions + climate change.
69
Carbon Footprint
Amount of CO2 produced in growing, processing + disposal of food.
70
Eco Footprint
Another measurement of our actions on environment.
71
Food Miles
Measurement of distance food travels from farm to plate.
72
Sustainable Resources
Resources that won’t run out.
73
Achieving Sustainable Resources
Food production needs to reduce: waste, water + energy inefficiencies.
74
Carbon Offsetting
Process of removing CO2 from atmosphere.
75
Reducing Consumer’s Carbon Footprint
1. Buy local produce, 2. Cook fresh meals, 3. Use seasonal ingredients, 4. Reduce meat consumption - uses more energy to grow than growing cereals + 5. Consider using cooking methods that use low amounts of energy to reduce energy consumption.
76
Increasing Consumer’s Sustainability
1. Know food’s provenance, 2. Think about what impact of food’s pollution has had on environment, 3. Know how food was produced + 4. Think is food sustainable.
77
Food Security
When all people, at all times, have physical + economic access to sufficient, safe + nutritious food to meet their dietary needs + food preference for active + healthy life.
78
Availability
How much food is produced + reliable supply of it.
79
Access
Distribution of food, food being available at affordable prices + quality of food.
80
Utilisation
How body uses nutrients provided + if they have healthy balanced diet.
81
Reasons Why UK is Food Secure
1. Technological development + improvements in growth, transport, preservation + storage of food, 2. Food technology has created new foods, 3. It imports foods we can’t grow ourselves + 4. Supermarkets are available + open all year round as long as you can pay for food + people can buy what they want.
82
Reasons Why Other Countries are Food Insecure
1. War, 2. Droughts, 3. Floods, 4. Failed harvests due to climate change, 5. Falling global food stocks, 6. Increased production of biofuels + 7. Increased global population. These factors disrupt food chain + push up food prices, especially wheat. E.g Afghanistan.
83
Malnourishment
Unbalanced diet, which means that health begins to suffer + it can be over/under consumption. Usually affects older people + socially isolated people with poor physical/mental health.
84
Impacts of Over Consumption
Diseases of affluence, obesity, type 2 diabetes, cancer, coronary heart disease (CHD) + tooth decay.
85
Impacts of Under Consumption
Weight loss, confusion, lower quality of life, muscle wasting + reduced mobility, low mood + energy.
86
Fairtrade
System/organisation that changes way trade works through better prices, fairer deals + safer working conditions. Aims to overcome food accessibility problems.
87
Common Fairtrade Products
Coffee, Chocolate + Bananas.
88
Food Producers and Workers Benefits of Fairtrade
Workers receive fair prices for their product + labour, tackles poverty, empowers women workers + gives them equality, gives them regular work + income + improved working conditions.
89
Local Community Benefits of Fairtrade
More sustainable profit, they can make decisions, they’re involved, improves local facilities, access to training + money’s left over to community - Fairtrade Premium paid.
90
Environmental Benefits of Fairtrade
Encourages modern farming methods, environmentally friendly farming + it’s better for environment.
91
Organic Food
Food that’s produced using environmentally + animal friendly methods on organic farms - legally defined + any food sold as ‘organic’ must have been inspected + registered by certification body.
92
Organic Farming
Artificial chemical fertilisers prohibited, pesticides are severely restricted, animal welfare is at heart of system, diversity of crops + animals are raised on farm + rotated, routine use of drugs, antibiotics + wormers is banned + genetically modified (GM) crops + ingredients are banned.
