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GCSE Food Tech AQA > Food Provenance > Flashcards

Food Provenance Flashcards

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1
Q

What is intensive farming

A

-uses chemicals to produce the highest possible yield

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2
Q

What is organic farming

A
  • uses natural methods
  • food is grown naturally without using artificial fertilisers and pesticides
  • more expensive
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3
Q

What are genetically modified foods

A

-food that has had its genes altered to give it useful characteristics such as improving growth or changing its colour

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4
Q

advantages of genetically modified foods

A
  • crops can be made quicker
  • producers can get higher yields of crops for the same amount of seed and fertiliser
  • food is cheaper
  • longer shelf life
  • can be modified to have extra nutrients
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5
Q

disadvantages of genetically modified foods

A
  • long-term health effects are unknown

- can’t sell their food everywhere

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6
Q

What are the issues with factory-farmed animals

A
  • Animals don’t have much space
  • Not an ethical farming method
  • Animals don’t live nice lives
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7
Q

Why do free-range animals live nicer lives than factory-farmed animals

A

-Free-range animals have more space

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8
Q

What are the different fishing methods

A
  • Trawling- fishing boats that catch fish using nets

- Fish farming- fish are raised in tanks or enclosures in rivers and lakes

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9
Q

How are trawling and fish farming ineffective methods

A

-bottom trawling is destructive
-trawlers catch unwanted animals in their nets such as dolphins
-

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10
Q

Name 3 sustainable ways to fish

A
  • Longline fishing- uses fishing line with baited hooks
  • fishing quotas- limit amount and sizes of fish caught
  • regulating net sizes- holes in fishing nets need to be a certain size so unwanted fish can escape
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11
Q

Name the 4 reasons why we waste food at home

A
  • Food has spoiled
  • Confusion over best before dates
  • Too much food cooked
  • Preparing food incorrectly
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12
Q

Name 4 reasons why retailers waste food

A
  • If food is damaged or spoiled during transport
  • Imperfect food (ugly food)
  • To avoid upsetting customers, supermarkets stock more than they can sell
  • larger packs of food is better value- more than people need
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13
Q

How can we reduce waste

A
  • Plan meals and correct portion sizes
  • Correctly store food
  • pay attention to use by date
  • Use leftovers in meals the day after/ freeze them
  • Use whole food
  • donate unwanted food
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14
Q

How is packaging bad for the environment

A
  • manufacturing the materials for packaging uses lots of energy
  • plastic packaging takes a long time to biodegrade
  • Litter is hazardous
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15
Q

Definition of food miles

A
  • the distance food travels from where it is produced to the customer
  • bad for envirnoment

-

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16
Q

What does the carbon footprint measure

A

-it measures the impact your lifestyle has on the environment

17
Q

How does food production contribute to climate change

A
  • processing, transporting and wasting food lead to the production of greenhouse gases
  • these greenhouse gases build up in the atmosphere
  • the heat is then trapped meaning less can escape into space
  • causing global warming
18
Q

How can climate change effect food production

A

-climate change can cause extreme weather events;

flooding- which can directly damage and destroy crops

drought- crops struggle to grow or fail completely

19
Q

What is Fairtrade

A
  • supporting farmers and workers in less developed countries and encouraging sustainable food production
  • ensures farmers get a decent price for their trade and have improved working conditions
20
Q

What is primary processing

A

-it prepares raw foods so they are ready to be eaten or cooked

21
Q

Name the process how flour is made

A
  • Wheat grains are harvested and cleaned to remove any stones
  • The grains are stored in dry conditions to prevent moulds from growing on them
  • grains are put in a hopper and are crushed between rollers that crack open the grain
22
Q

Name 4 ways milk is heated to kill bacteria

A
  • pasteurisation- 72oC for 15 mins- extends shelf life
  • ultra heat treatment (UHT)-135oC 1-4 secs- 6 months shelf life
  • sterilisation- - longer shelf life- 12 moths- 110oC 10-30 mins- caramel flavour
  • microfiltraion-extends shelf life
23
Q

What is secondary processing

A

When raw primary processed ingredients are processed to produce a food product

24
Q

Give 3 examples of secondary food processing

A
  • Flour turned into bread/ pasta
  • Fruit turned into jam
  • Milk turned into cheese and yoghurt
25
Q

Definition of fortification

A

-where nutrients are added to a food

26
Q

Name 3 examples of food that are mandatory fortified

A
  • white flour- iron, thiamin, niacin, calcium are added back in when lost during production
  • margarine- vitamin A and D
  • semi-skimmed and skimmed milk- vitamin A
27
Q

Definition of additive

A

-something that is added to food to improve its properties

28
Q

Name the 4 additives and their positives and negatives

A
  • preservatives- prevent bacteria growing, so food lasts longer
  • colourings- make food look more attractive and appealing
  • flavourings- improve taste or aroma of a food
  • emulsifiers and stabilisers- help preserve shape and texture pf food products
29
Q

Name 3 examples of foods that are voluntary fortified

A
  • cereals- calcium, iron, vitamin B groups
  • fruit juice- vitamin C
  • whole milk- vitamin D
30
Q

Name 4 reasons why foods are fortified

A
  • increase a foods nutritional value
  • restore foods nutritional value which has been lost during processing
  • make it suitable for certain consumer groups
  • prevent diseases
31
Q

4 reasons Why should we buy local foods

A
  • better for environment- less food miles
  • its fresher and tastier
  • supports local businesses
  • products can be cheap
32
Q

Name 2 disadvantages of seasonal foods

A
  • not avaliable all year round

- unpackagaed/ unpreserved foods spoil faster

GCSE Food Tech AQA (6 decks)

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