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Food Tech > Food Provenance > Flashcards

Food Provenance Flashcards

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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
Q

Why are droughts bad

A

Crops struggle to grow
Rivers and lakes can dry up, killing fish
Can cause wildfires which can kill livestock and destroy fields

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26
Q

Why is flooding bad for food production

A

Soil and nutrients are washed away
Sewers pollutes fields and spreads disease in animals
Reared animals may drown

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27
Q

What is food security

A

Having access to enough food to keep you healthy and active

28
Q

Name the 5 factors affecting food availability

A 
Climate
Insufficient land 
Industrial crops
Wealth
Rising population
29
Q

Name three ways we are trying to increase food supplies

A

Using new technologies
Eating less meat
Reducing food waste

30
Q

Why was the fair trade foundation established

A

To support farmers and workers in less developed countries and encourage sustainable food production

31
Q

What does the fairtrade do

A

Makes sure farmers are getting decent pay and good working conditions

32
Q

How does fair trade help farmers

A

Makes they more food secure as they have more money to spend on food for themselves and their families

33
Q

Name two types of primary food processing in fruit

A

Pits removed

Squeezed for fruit juice or dried

34
Q

Name two types of primary food processing in veg

A

Washed to remove dirt

Sorted into different shapes and sizes and peeled

35
Q

Name two types of primary food processing in poultry

A

Feathers and internal organs removed

Wings and legs tied (trussed) for even cooking

36
Q

Name two types of primary food processing in meat

A

Hung and dried for more flavour and tender

Chopped, sliced or cut

37
Q

Name 4 reasons for primary food processing

A

Safe to eat, easier to transport, doesn’t spoil as quickly and looks nice

38
Q

Name the three different parts of a wheat grain

A

Bran, endosperm and germ

39
Q

Name the primary stages of making flour

A

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
Q

What percentage of the grain is used in whole grain flour

A

100%

41
Q

What percentage of the grain is used in wheat brown flour

A

85%, as some of the bran and germ are removed

42
Q

What percentage of the grain is used in white flour

A

70% as only endosperm is used

43
Q

What vitamin is lost when making white flour

A

B groups

44
Q

How are the different flours made

A

By sieving and removing

45
Q

Why is milk treated

A

To destroy pathogenic bacteria

46
Q

Explain pasteurisation

A

Milk is quickly heated to 72°c for 15 seconds then rapidly cooled
There is little change to taste and nutritional content

47
Q

Explain UHT

A

135°c for 1-4 seconds and packed into sterile container
Slightly less nutritional value
Becomes ambient

48
Q

Explain sterilisation

A

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
Q

Explain micro-filtration

A

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
Q

Name three types of secondary processing

A

Flour to pasta
Fruit to jam
Milk to cheese

51
Q

Explain how flour is turned into pasta

A

Water and semolina flour miked together
Kneaded and colour can be added
Shaped
Sold fresh or dried

52
Q

Explain how fruit is turned into jam

A

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
Q

What vitamin does making jam destroy

A

Vitamin C

54
Q

What does fortification add to food

A

Nutrients, as it replaces lost ones during processing or add extra to make healthier

55
Q

What is added to flour (not whole meal)

A

Iron, thiamin, niacin and calcium

56
Q

What is added to breakfast cereals

A

Iron, thiamin and folic acid as it is eaten by a high population of people

57
Q

What is added to butter alternatives

A

Vitamin A and D, usually voluntary as this is what butter has

58
Q

What is added to cholesterol lowering spreads

A

Plant sterols that only benefit people with high cholesterol

59
Q

Why do manufactures also fortify food

A

As a marketing tool

60
Q

What is an additive

A

Something added to food to change its properties

Some are natural some are artificial

61
Q

What are preservatives

A

Additives that prevent bacteria from growing
Natural- vinegar
Artificial-nitrates

62
Q

What are colourings

A

Additives that make food more attractive and appealing
Natural-caramel
Artificial-tartrazine is a yellow colour

63
Q

What do flavourings do

A

Improve the taste and aroma
Natural-herbs and spices
Artificial- aspartame

64
Q

What do emulsifiers and stabilisers do

A

Help preserve the shape and texture of food
Emulsifiers help emulsify
Stabilisers stop separation
Natural emulsifier- lecithin

65
Q

Name 4 reasons why additives are bad

A

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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