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GCSE Foodtec > Food Provanacw > Flashcards

Food Provanacw Flashcards

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1
Q

What is a staple food?

A

A food that forms the basis of a traditional food, is cheap and easily available

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2
Q

How do farmers increase productivity?

A

Gibberellins a hormone which ends seed dormancy and promotes seed germination , is used for longer growing seasons. The also pit the plant in artificial environments, such as mineral water instead of soil. This reduces the chances of plant disease for a farmer.

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3
Q

What are the advantages and disadvantages of buying food locally?

A

Reduces carbon footprint
Supports local farmers,
Fresher
May not be as much variety
More expensive
Uneven sizes of fruit and veg

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4
Q

What do these logos show

A

The food has been produced sustainably and animal welfare has been taken into account. Meets industry standards of food safety hygiene and environmental protection.

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5
Q

What is intensive farming ?

A

When a large amount of produce is generated form a relatively small area of land. Lots of pesticides are used. Which may have health effects . The hydroponic systems are used , (nutrient solution rather than soil)

Animals are Lepus indoors their whole life , to mange breeding and disease

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6
Q

What is organic farming ?

A

Grown or reared , without the use of artificial aids , fertilisers , pesticides and antibiotics. More space for animals and higher welfare standards

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7
Q

What is the difference between primary and secondary milling ?

A

Primary is changing a basic food to preserve/prepare it for sale of cooking
Eg : milling , heat treatment of milk, peeling and slicing fruit

Secondary is using a primary processed food and then Turing it into another product
Eg: making cheese from milk, or pasta from flour

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8
Q

What is the process of milling wheat ?

A
  1. (CLEANING WHEAT )Magnets , metal detectors and other machines , extract metal objects , stones and other grains . Air currents lift of dust and chaff
  2. (CONDITIONED WHEAT) adding water to the wheat to soften it making it easier to remove the endosperm
  3. (GRISTING ) other types of wheat , may be added to , depending on type of product of flour adjust protein levels!
  4. STAGE 1 the ‘grist’ is passed through rollers , that don’t crush the wheat , but separate the white endosperm from the rest of the grain
  5. STAGE 2 from the sieve , the fragments of wheat grain are separated. The white endosperm goes through final reduction roll for smooth milling of white flour
  6. CONCLUSION the wheat germ , the wheat flour and the bran are completely separated into small portions
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9
Q

What is the structure of wheat, and their nutritional value..

A

13% of grain is bran
70% is the endosperm

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10
Q

What is the extraction rate definition, and amount for different flours ?

A

How much of the ‘whole grain is used”

Whole meal flour - 100%
Brown - 85-90% bran removed
White - 70-75%, bran germ both removed

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11
Q

What are the types of flour and their uses ?

A

Strong flour (high gluten content ) , bread making
Soft flour (low gluten content ), cake making
Self Raising flour, chemical racing agent added - convenience food
Gluten free flour , for coeliacs (made from flours like rice, tapioca and potato)

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12
Q

What is the difference between strong and plain flour ?

A

Plain flour:
Sown in (UK) spring and harvested in autumn, doesn’t develop much protein
(Spring wheat)

Strong flour
High protein (gluten content)
Sown in autumn and harvested in the spring (winter wheat)

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13
Q

Where is wheat grown, and what is it used for ?

A

Europe, China, India, Russia, USA, Canada, Australia
Bakery products, couscous, pasta,breakfast cereals

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14
Q

Where is Rice grown and what is it used for ?

A

China, India, Indonesia, Bangladesh, Vietnam, Thailand
Long-grain is savoury dishes (biryani)
Short-grain puddings (kheer
Rice flour used in biscuits (shortbread)
Made into breakfast cereals (rice krispies)

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15
Q

Where is maize brown and what is it used for ?

A

USA, China, Brazil, Mexico, Indonesia, India, France
Breakfast cereal (cornflakes)
Corn oil- high smoke point
Can be eaten as vegetable (corn on the cob)

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16
Q

Where are oats grown as what are they used for ?

A

Russia, Canada, Finland, Poland, UK (Scotland), Australia
Breakfast cereals
Milk alternatives

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17
Q

Where is barley brown and what are it’s uses?

A

Russia, France, Germany, UK, Australia, Candy
Used as animal feed
An alternative to rice,
Used in soups and stews
Made into malt extract and sweetners

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18
Q

Where is rye grown and what is it used for?

A

Europe, Russia, Canada, USA
Ground into flour to make a dark bread and crisp bread

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19
Q

Where is spelt grown as what is it used for ?

A

UK, Russia, Spain, Eastern Europe
Used in a similar war to wheat in baked foods

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20
Q

What are the different forms of natural sugars?

A

Sugar cane (80%) cheaper, grown in tropical countries
sugar beets(20%),grown in northern hemisphere maple syrup, honey

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21
Q

What is the general composition of fruits?

A

Cell wall (cellulose)
Cytoplasm (colour pigments and fat)
Vacuole ( sugar, pigments, salts)

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22
Q

What are the 4 categories of fruits?

A

Citrus🍋🍊
Soft/berry fruits 🍓🫐
Hard fruit 🍐🍎🍏
Random (do not fit into category)🍌🥝🍈

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23
Q

What does the colour of vegetables depend on?

A

🔴chlorophyll (spinach, lettuce, cabbage, sprouts
🔴carotenoids (yellow &orange ) carrots
🔴anthocyanins (red and blue) beetroot and red cabbage

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24
Q

What are the different types of vegetables?

A

Leaves: spinach, lettuce, cabbage, Brussels
Fruit: cucumber, marrow, aubergine, peppers, squash
Roots: carrots, beetroot, turnips, radishes
Flowers: cauliflower, broccoli, artichoke
Bulbs: onions, leeks , shallots
Stems: celery
Tubers: potatoes, yams, sweet potatoes
Seeds/pods: peas, runner beans, French beans , broad beans

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25
Q

What are the advantages of locally produced fruits and vegetables?

A

✅more fresh
✅less food miles
✅reduced carbon footprint
✅less energy used in transport
✅supporting local farmers
❌limited choice, not as much variety in diet
❌food different sizes
❌sometimes more expensive

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26
Q

How are we reducing the amount of imported fruit and veg?

A

Glasshouses/ growers , extending growing seasons
Hydroponics: no bacteria so less chances of disease (increased productivity)

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27
Q

What is a ‘carbon footprint’ ?

A

A measure of the impact human activities have on the environment in terms of greenhouse gases produced through the outlet of carbon dioxide

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28
Q

What is the classification of meat?

A

Meat: beef, mutton, lamb, pork bacon
Game: rabbit, venison,pheasant
Poultry(birds) : duck, turkey, chicken, goose
Offal (internal structures) : kidney, liver, tongue

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29
Q

What does the quality of meat depend on ?

A

*Age of animal
*what it was fed
* how it is processed and cooked
*how the animal has been kept

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30
Q

What are some animal welfare production types?

A

🟢enriched cages (perch space /scratching materials)
🟢organic
🟢free range (outdoor access)
🟢barn egg (no cages just in a barn)

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31
Q

What are some certification marks for animal welfare and sustainable production?

A
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32
Q

What are some farming methods ?

A

Intensive farming: indoor (hydroponics), large chemical fertilisers and pesticides, high yield
Organic farming : animal welfare, more expensive

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33
Q

What does organic mean?

A

🟣approved by organic certification laws
🟣farmers do not use synthetic fertilisers, pesticides, herbicides or any other artificial ingredient ,(natural fertilisers like manure)
🟣no genetically engineered ingredients
🟣animals given no anti biotics or growth hormones

34
Q

Why do people buy organic foods?

A

🟣apparently tastes better
🟣concerned about pesticides affect on health
🟣chemicals effect on environment

35
Q

What are the different types fish?

A

White, round: cod, haddock, coley
White flat: plaice, turbot, halibut, Dover sole , all low in fat, with firm white flesh
Oily: tun, salmon, Sardiniers, trout, herring, flesh dark die to omega 3 fatty acids
Shellfish/molluscs: outer shell needs to be removed, low in fat
Shellfish/crustaceans : crab, lobster, prawn, shrimps, more tougher outer shell than molluscs , low in fat

36
Q

What are some fishing methods ?

A

🟢trawling(nets pulled along sea floor)/ hill netting (nets suspended)
🟢dredging(metal cages pulled across)
🟢harpooning( spear plunged into fish)
🟢jigging (hook attached to line - traditional method/ long lining)
🟢Cyanide fishing (bombs making dead fish easier to catch)

37
Q

Methods of sustainable fish supply

A

🔵buying fish with the Marine Stewardship Council logo
🔵harpooning and jigging (only kill required fish and no bypass)
🔵marine reserves for stocks to recover
🔵larger holes in nets so that other younger fish can escape

38
Q

What are the different types of fish farming?

A

🔵farming: whole process in captivity from birth to catch
🔵sea rearing: young fish from wild are then brought to farm
🔵sea ranching: young fish bred on farms and then released into captivity, to increase stocks

39
Q

What are the advantages of fish farming

A

✅other competing species cannot enter the farm, protected from predators
✅less transport costs as fish are closer to markets
✅fish can be produced in higher quantities
✅wild fish stocks are not reduced
✅since are indoor, are protected from changes in weather
✅eliminates by catch

40
Q

Disadvantages of fish farming

A

❌expensive costs to set up
❌Running cost of energy can be expensive
❌more diseases spread as are closer together ❌more diseases because fish are selectively bred
❌drugs from the farms can pollute nearby waters
❌waste produced by fish can pollute and damage the surrounding environment
❌pesticides may be used to treat the water

41
Q

What is primary processing ?

A

Changing a basic food to preserve it or prepare it for sale or cooking
Eg: wheat to flour, heat treating milk, extracting oil from crops , peeling, freezing, slicing

42
Q

Secondary processing

A

When primary processed foods are made into other products
Eg: flour used to make pasta, bread, biscuits,
Milk into cheese, butter and yogurt

43
Q

Describe the primary processing of milk

A
44
Q

What is homogenisation?

A

Forcing the milk at high pressures through small holes, breaking up the fat globules in order to spread them evenly throughout the milk and prevent a separation of cream layer

Milk emulsion of water and oil

45
Q

Describe the pasteurisation of heat treatment of milk?

A

(Only kills harmful bacteria)
Heated to 72° for at least 15 seafoods and then cooled quickly below 6°
✅extends shelf life of milk
✅little effect on nutritional value

46
Q

Describe the sterilisation as a heat treatment to milk?

A

(Kills all microorganisms)
113° for 10-30 minutes, then cooled quickly
✅shelf life can be up to months without refrigeration ❌destroys some water soluble vitamins
❌changes the taste and appearance

47
Q

Describe the process of UHT a milk being treated

A

UHT(ultra heat treatment )
135° for 1 second
✅all bacteria destroyed
✅more vitamins conserved, flavour conserved
❌more expensive

48
Q

What are the different varieties of milk?

A

Whole milk 3.5%fat
Semi skimmed milk 1.7% fat
Skimmed milk 0% fat, more calcium but less fat soluble vitamins
Organic milk can be purchases in any of the 3 above
Channel island milk, more fat & calories than whole milk creamy

49
Q

What are the ingredients of bread?

A

Bread: string plain flour, yeast, water, salt ,vegetable fat (extends shelf life and makes loaf lighter)

50
Q

How is bread made in the industry?

A
  1. Flour and ingredients are delivered to the bakery
  2. The ingredients are mixed at high speed then left on the conveyer belt to prove
  3. Dough kneaded for 2 minutes, dropped into pre greased tins
  4. Second proving takes place in a warm area for 50 minutes
  5. Baked in loaves in oven for 20 minutes for 230°
  6. Bread taken out of tins and left in cooling area for 1.5 hours then sliced and bagged
51
Q

What is ‘proving ‘?

A

When yeast fills the dough with gas, causing it to rise and aerate

52
Q

How is flour made into pasta?

A

(Made from durum wheat - higher protein content)
1. Flour mixed with liquid sometimes egg
2. Dough is put into an extruder where gluten is developed
3.pasta forced through shaped dies
4. Pasta dried (several hours)
5. Pasta packaged

53
Q

How is cream made from milk?

A

Separate the fat from the milk by rotating it at a fast speed. The cream is then pasteurised to kill any harmful bacteria and destroy enzymes that can affect the flavour and shorten the shelf life

54
Q

How is butter made from milk?

A

Further churning the cream, to remove even more liquid.
By law have to have fat content between (90-80%)

55
Q

What are the different types of butter?

A

Unsalted/salted butter
Clarified, butter is melted and fat that rises to the top is used for cooking
Spreadable butter , butter has vegetable oil added to it so spread straight from the freezer

56
Q

What are the different types of cream?

A

🟣half cream (12%) coffee/fruits/desserts
🟣single cream (18%)
🟣double cream (48%) whipped for piping
🟣whipping /whipped cream(35%) aeration for desserts/cakes/pastry
🟣clotted cream (55%) classic England tea
🟣sterilised cream(23%)

57
Q

How is yogurt made from milk?

A
  1. Milk pasteurised
  2. Milk homogenised
  3. Milk incubated and harmless bacteria added
    (Lactose —>lactic acid —>coagulates milk /thickened and gives tangy taste
  4. Yogurt left to set until correct acidity level
  5. Fruit/ flavour added
58
Q

How is cheese made from milk

A
  1. Milk pastured and cooled to 30°
  2. Lactic acid bacteria added (lactose —> lactic acid , which coagulates milk proteins for flavour )
  3. Enzyme rennet added (coagulates milk to form solids )
  4. Curd is cut so that whey is released
  5. Soft cheese : whey left to drain naturally
    Hard cheese: pilled on top of each other to release more whey
  6. Cheese milled and salt added
  7. Cheese left to ripen (flavour , colour develops)
59
Q

What are the different categories of cheese ?

A

🟢hard: cheddar,Parmesan, ricotta
🟢semi hard : Edam Wensleydale
🟢soft ripened : Brie or Camembert
🟢blue: blue Stilton
🟢washed rind: stinking bishop
🟢fresh : mozzarella, cottage cheese (creamier/softer)

60
Q

What is preservation?

A

When one factor of the food, warmth, moisture time is removed.
Eg: adding chemical preservatives, micro orangaisms/enzymes destroyed

“Allowing food to be kept for longer”

61
Q

What are the advantages of preserving food?

A

✅lasts longer, so don’t need to go shopping as often
✅increased shelf life
✅more range of foods available, increased diet variety
✅can use/buy products when not in season
✅less waste

62
Q

What are the disadvantages of preserved food?

A

❌often a lot of fat, sugar and salt
❌often not a lot of fibre
❌more expensive than fresh foods
❌texture of food may change
❌nutrients lost

63
Q

What is canning ?

A

A form of sterilisation, where food can be packed in cans and then sterilised. Then put into aseptic cans. Then sealed with double seam to prevent leakage and contamination

64
Q

Describe chilling

A

Temp 0-5°
(Only bacterial growth slowed down)

65
Q

Describe blast chilling

A

Reduces temperature of food to below 3° within 90 minutes
Food frozen at -30°to -40°
Cold air is circulated around the food (fan)
Eg: ready meals, pizza , meat

66
Q

Describe cook chill

A

Short term way of preserving fresh food, short shelf live of 4-5 days

67
Q

Describe the process of cook chill

A
  1. Food is cooked, at least temperature of 70° should be reached through the centre
  2. Portioning
  3. Chilling starts within 30 minutes of cooking. Rapid chilling where temperature is reduced to 3° in 1.5 hours
  4. Once removed from the chiller, must be heated immediately to an internal temperature of 72°
68
Q

What are the advantages of cook chill foods?

A
  • little waste
    *consistent quality
    *nutrients are not destroyed
  • no need to defrost , so cooker to reheat /cook
    *fewer additives needed
    *less change in shape, colour, texture
    *no skill required
    *available in single portions
    *consumer can be offered large range of fresh food
    *saves energy at home
69
Q

What are some foods cooked by cook chill

A

Soups, lasagna , potato salads
Either made from cooked ingredients (soup)
Or made from raw and cooked foods (potatoes salad)

70
Q

What should the temperature of a domestic freezer be ?

A

-18°

71
Q

What is a fluidised bed (freezing method )?

A

Used to freeze small fruit and vegetables so that they do not stick together. The air causes the food to float above the conveyer belt

Eg: raspberries, beans, peas

72
Q

What is the plate method of freezing ?

A

Packaged food is placed between row cold plates.
No suitable for freezing irregular packed food
Eg: fish, ready meals

73
Q

What is the freezing methods of cryogenic freezing ?

A

Liquid nitrogen is used to freeze the food
Liquid nitrogen has a temperature of -190°
Eg: expensive foods such as raspberries, prawns, strawberries

74
Q

What is cook freeze?

A

Where meals are last frozen and stared at -20°C until required
Used by large catering operators (MacDonald )

75
Q

What is dehydration of foods ?

A

Removing moisture , so that foods are easier to transport and store
As moisture is removed no micro organism can grow

76
Q

Describe accelerated freeze drying (AFD)

A

1.Food is quick frozen and then placed in a vacuum under reduced pressure
2. The heat then vaporises the ice, which turns to steam and leaves the food dry
3. Little change to colour flavour, texture and nutritional value
4. Light to carry and easy to hydrate -but more expensive

77
Q

What is chemical preservation?

A

Destroys bacteria or prevents them reproducing. The chemicals work by affecting the growth of the micro organism
Some examples : smoking , acid , sugar, salt

78
Q

Describe smoking

A
  1. Food dipped in salt or acid solution
  2. Then smoked over wood, the chemicals in the wood give the food flavour and help preserve the food
79
Q

How do salts, sugar sand acids destroy bacteria / prevent them from reproducing ?

A

Vinegar :
Acid with pH of 3.5 (bacteria cannot survive below 4.5)
Eg ; pickled onions/ eggs

Salt:
Coating foods or using a brine, reduces moisture content via osmosis

Sugar:
In high concentrations (60% of final product )
Prevents bacteria from growing be abuse it makes water unavailable
Eg: Jams , marmalade and jellies
Coating candies crystal fruit also

80
Q

What is Modified/Controlled Atmosphere Packaging (MAP)/CAP?

A

Changing the atmosphere around the food inside the packaging , so that the growth of microorganisms slows dow.
Eg: altering gas in the packet, prevents Bacteria from being able to use oxygen for growth (increased shelf life )
🟡packaging fresh foods in peak conditions, colour of food remains the same
🟡replacing airs by ‘gas flushing ‘ a combination of gases (nitrogen , oxygen , carbon dioxide)
🟡sealing bag by hermetic sealing process (airtight)

81
Q

Describe vacuum packing

A
  1. Removing air and sealing package (prevents bacteria growing, anaerobic conditions )
  2. Once sealed has a normal shelf life
  3. Coffee once AFD is vacuum packaged so that does not lose any taste or flavour

GCSE Foodtec (7 decks)

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