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Food Provenance Flashcards

1
Q

What does intensive farming use

A

Chemicals to achieve maximum yield

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2
Q

What does organic farming use

A

Natural methods

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3
Q

What kind of fertilisers does organic farming use

A

Manure and compost

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4
Q

Name two advantages of organic farming

A

Less harmful to the environment

More sustainable

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5
Q

Name two disadvantages of organic farming

A

Lower yield

Higher prices

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6
Q

Name the two different fishing methods

A

Trawling and fish farming

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7
Q

Is bottom trawling good

A

No it’s destructive as they can destroy corals which are habitats

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8
Q

Are trawling nets good

A

No as it can catch unwanted animals such as dolphins

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9
Q

Name three methods to conserve fish stocks

A

Alternative fishing methods such as longline fishing
Fishing quotas set by governments
Regulating net size

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10
Q

Name 4 reasons for wasting food

A

Burnt
Kept are wrong temp
Cooked or bought too much
Passed it’s use by date

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11
Q

How do retailers waste food

A

Damaged or spoilt
Ugly looking fruit
Unsold stock that was over produced

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12
Q

How can we reduce waste

A

Plan meals and correct portion sizes
Use contents before buying more
Donate unwanted food
Correctly store food

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13
Q

What does packaging do for food

A

Protects
preserves
Makes it more appealing

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14
Q

Why does choosing suitable packaging reduce waste food

A

Protects it from being damaged

Preserves food from bacteria or pests

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15
Q

Why is packaging bad for the environment

A

Uses non renewables
Take up space as non biodegradable
Hazardous to animals

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16
Q

What reduces the environment impacts

A

Recycling, using reusable bags, making biodegradable packaging

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17
Q

What reduces food miles

A

Buying local food

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18
Q

Name some other reasons why buying local food is good

A

It’s fresher and tastier as it reaches the consumer quicker

Supports local businesses

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19
Q

Name some reason why it’s not good to buy locally

A

It’s seasonal

It spoils faster

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20
Q

What is your carbon footprint

A

The impact your lifestyle has on the environment

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21
Q

How can you reduce your carbon footprint

A

Buy food in season with lower food miles and less packaging
Use public transport
Waste less energy

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22
Q

What contributes to climate change

A

Processing, transporting and wasting food

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23
Q

How will climate change affect crops

A

They will have lower yields

Microorganisms reproduce more easily and can invade new regions that were too cold for them once

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24
Q

Name two weather events that can affect food production

A

Drought and flooding

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25
Why are droughts bad
Crops struggle to grow Rivers and lakes can dry up, killing fish Can cause wildfires which can kill livestock and destroy fields
26
Why is flooding bad for food production
Soil and nutrients are washed away Sewers pollutes fields and spreads disease in animals Reared animals may drown
27
What is food security
Having access to enough food to keep you healthy and active
28
Name the 5 factors affecting food availability
``` Climate Insufficient land Industrial crops Wealth Rising population ```
29
Name three ways we are trying to increase food supplies
Using new technologies Eating less meat Reducing food waste
30
Why was the fair trade foundation established
To support farmers and workers in less developed countries and encourage sustainable food production
31
What does the fairtrade do
Makes sure farmers are getting decent pay and good working conditions
32
How does fair trade help farmers
Makes they more food secure as they have more money to spend on food for themselves and their families
33
Name two types of primary food processing in fruit
Pits removed | Squeezed for fruit juice or dried
34
Name two types of primary food processing in veg
Washed to remove dirt | Sorted into different shapes and sizes and peeled
35
Name two types of primary food processing in poultry
Feathers and internal organs removed | Wings and legs tied (trussed) for even cooking
36
Name two types of primary food processing in meat
Hung and dried for more flavour and tender | Chopped, sliced or cut
37
Name 4 reasons for primary food processing
Safe to eat, easier to transport, doesn’t spoil as quickly and looks nice
38
Name the three different parts of a wheat grain
Bran, endosperm and germ
39
Name the primary stages of making flour
Wheat grains are harvested and cleaned Stored in dry conditions to prevent mould Put into hopper and crushed between rollers that crack open grain
40
What percentage of the grain is used in whole grain flour
100%
41
What percentage of the grain is used in wheat brown flour
85%, as some of the bran and germ are removed
42
What percentage of the grain is used in white flour
70% as only endosperm is used
43
What vitamin is lost when making white flour
B groups
44
How are the different flours made
By sieving and removing
45
Why is milk treated
To destroy pathogenic bacteria
46
Explain pasteurisation
Milk is quickly heated to 72°c for 15 seconds then rapidly cooled There is little change to taste and nutritional content
47
Explain UHT
135°c for 1-4 seconds and packed into sterile container Slightly less nutritional value Becomes ambient
48
Explain sterilisation
Bottled raw milk goes through a steam chamber at 110°c for 10-30 mins and all bacteria is killed Vitamin group B and C are lost
49
Explain micro-filtration
Bacteria that make milk turn sour remain after pasteurisation MF forces milk through a membrane which separates milk from said bacteria Extends shelf life Little effect on taste and nutritional value
50
Name three types of secondary processing
Flour to pasta Fruit to jam Milk to cheese
51
Explain how flour is turned into pasta
Water and semolina flour miked together Kneaded and colour can be added Shaped Sold fresh or dried
52
Explain how fruit is turned into jam
Made with crushed fruit, sugar and pectin(gelling substance found in fruit) All boiled to 105°c minimum so pectin causes jam to thicken Sugar draws water out so hard for microorganisms to grow Sealed in jars
53
What vitamin does making jam destroy
Vitamin C
54
What does fortification add to food
Nutrients, as it replaces lost ones during processing or add extra to make healthier
55
What is added to flour (not whole meal)
Iron, thiamin, niacin and calcium
56
What is added to breakfast cereals
Iron, thiamin and folic acid as it is eaten by a high population of people
57
What is added to butter alternatives
Vitamin A and D, usually voluntary as this is what butter has
58
What is added to cholesterol lowering spreads
Plant sterols that only benefit people with high cholesterol
59
Why do manufactures also fortify food
As a marketing tool
60
What is an additive
Something added to food to change its properties | Some are natural some are artificial
61
What are preservatives
Additives that prevent bacteria from growing Natural- vinegar Artificial-nitrates
62
What are colourings
Additives that make food more attractive and appealing Natural-caramel Artificial-tartrazine is a yellow colour
63
What do flavourings do
Improve the taste and aroma Natural-herbs and spices Artificial- aspartame
64
What do emulsifiers and stabilisers do
Help preserve the shape and texture of food Emulsifiers help emulsify Stabilisers stop separation Natural emulsifier- lecithin
65
Name 4 reasons why additives are bad
Can cause allergic reactions Bad for our health Disguises poor quality ingredients Causes hyperactive behaviour in children

Food Tech (5 decks)

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