Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

GCSE Food Preparation and Nutrition > Food Provenance and Food Waste > Flashcards

Food Provenance and Food Waste Flashcards

You may prefer our related Brainscape-certified flashcards:
GCSE Geography - AQA flashcards GCSE Religious Studies - Edexcel Route B flashcards GCSE Religious Studies - Eduqas Route A flashcards Gourmet Food flashcards GCSE Religious Studies - Edexcel Route A flashcards GCSE Religious Studies - Eduqas Route B flashcards
1
Q

Proccess of making cheese

A

1) Raw milk is pasteurised to kill off pathogenic bacteria
2) friendly bacteria added to thicken milk and make it sour
3) Rennet from calf stomach is added
4) Rennet causes milk to coagulate into solid cheese curds, surrounded by the remaining liquid (whey)
5) Whey removed through draining/ cutting/ coking/ salting/ stacking cheese curds
6) Cheese curds pressed to form blocks of cheese
7) Blocks of cheese placed in temperature controlled storage to mature and develop taste and texture
8) Bacteria/ moulds may be added to change flavour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Which type of flour are certain vitamins minerals (e.g niacin and B1) naturally present in

A

Wholemeal flour
(They are lost during the production of white flour but then re added back in afterwards by law)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What do preservatives prevent from growing that make the food last longer

A

Bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

4 examples of natural food preservatives

A

Sugar, salt, vinegar, lemon juice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Red tractor symbol meaning

A

Producer meets standards of food safety, hygiene, animal welfare and environmental protection and can be traced back from the farm that they came from in the UK

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Fairtrade symbol meaning

A

Farmers receive fair and safe working conditions and pay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Soil association organic food symbol meaning

A

Product is 100% organic with no pesticides or fertilisers used and the product works with nature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Rainforest alliance food logo meaning

A

Product produced by means of Social, economic and environmental sustainability

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Describe intensive farming including positives and negatives

A

Large scale farming that Uses machinery and fertilisers/ pesticides to maximise yield produced
More food security as higher crop yield
Cheaper production so cheaper to buy
Less jobs
Fertilisers and chemicals can harm wildlife

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Describe organic farming and positives and negatives

A

Farming without use of chemicals or pesticides
More sustainable
Works with environment
Lower crop yield so less food security and more expensive to buy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

2 types of farming

A

Organic
Intensive

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are GM (genetically modified) foods

A

Foods that have had their genes altered to give them useful characteristics e.g changing colour and improving growth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Why can GM crops produce a larger yield

A

Genes altered of crop to become pest resistant so less crops eaten and damaged by pests

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Advantages of GM foods

A

Grow quicker
Higher yield (pest resistant)
Cheaper to producer and for consumer to buy
Can be altered to have a longer shelf life so less food wasted
Can be modified to contain extra nutrients
Can ripen earlier so available for longer in the year

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

True or false, GM foods can be modified to improve nutrient levels

A

True
Advantage in improving nutrition levels especially for poorer countries

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

True or false, GM foods are cheaper

A

True
Pest resistant so large crop yield so makes production cheaper therefore market price cheaper

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Disadvantages of GM foods

A

Not yet aware of any long term health affects as they are quite new
Concerned modified genes could cause wider problems e.g if a weed got the weed killer resistant gene it would cause it to become indestructible

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

True or false, all GM foods must undergo strict safety assessments

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Why must all GM foods undergo strict safety assessments

A

To ensure their are no known health risks
To ensure the genes aren’t messed with in a way that could be harmful

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What type of GM foods must be clearly labelled

A

If they contain more than 1% of GM ingredients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

foods that contain more than what % of GM ingredients must be clearly labelled

A

1%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

True or false, factory farmed animals are a form of intensive farming

A

True
It aims to increase yield by having more animals to get foods from

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are conditions like for factory farmed animals

A

Can barely move as not much room
Warm conditions to reduce energy through moving/ trying to keep themselves warm- more energy goes into producing meat/ eggs for maximum food production
Animals often given growth hormones/ are force fed to make it quicker and cheaper to produce the meat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Concerns around factory farmed animals

A

Ethical- animals treated very badly, are likely to suffer from diseases, are killed at a young age and can’t behave naturally

Meat isn’t as good quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Why are factory farmed animals in warm conditions

A

Animals don’t waste energy trying to keep warm- more energy can go into producing meat so it can be done quicker and maximises food production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

True or false, factory farmed animals are force fed and can be given growth hormones

A

True
Speeds up their growth so produce meat quicker

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Conditions for free range animals

A

Animals have more space and are free to roam
No hormones given to speed up growth
Higher standard of welfare (proven by food logos e.g free range eggs)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Why are free range animal products more expensive to buy

A

Production process is more expensive as animals lose more energy moving around so take longer to grow and produce the meat/ eggs
More land for them to roam in costs more

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

2 types of fishing methods

A

Trawling
Fish farming

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Trawling meaning

A

Method of fishing
Fishing boats catch fish with nets- some drag net through open sea, some drag net along surface of seabed, some use a metal basket instead of a net

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Fish farming meaning

A

Method of fishing
Fish raised in tanks/ cages with overcrowding and high levels of disease
E.g salmon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

3 key reason why food is wasted

A

Spoiled (gone off, overcooked, burnt, not stored correctly, passed use by date, not kept at right temperature etc)
Too much food (not needed due to cooking too much, not controlling portions, not following a shopping list etc)
Incorrect food preparation e.g peeling vegetables too thickly so lots is thrown away

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Reasons why food retailers waste food

A

1) imperfect food (don’t want to sell it If it’s wrong shale/ size)
2) get too much food to avoid running out or stock
3) offers- encourage people to buy more than they will use
4) larger packs of food are better value for money but normally not all used

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Benefit of plastic packaging

A

Transparent- can see product inside
Flexible shape- takes up less storage room so easy to store and transport
Lightweight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Benefit of glass packaging

A

Transparent so can see product inside
Sturdy so keeps product to a high quality and not damaged
Recyclable/ reusable- minimal environmental impact

36
Q

Benefits of metal packaging

A

Sturdy
Improve shelf life

37
Q

Benefits of paper packaging

A

Lightweight
Can be printed on

38
Q

Why is packaging bad for the environment-

A

Uses energy to produce- usually requires burning fossil fuels
Often single use
Adds to weight/ size of product so more energy required to transport them

39
Q

Benefits of packaging on food products

A

Prevents contamination with other food products
Improves shelf life- keeps product fresh and high quality
Looks aesthetically pleasing
Has label to provide dietary/ nutritional info and use by/ best before date

40
Q

What is primary processing

A

Preparing raw foods straight from being picked/ harvested/ slaughtered
(So that they’re ready to be immediately eaten/ cooked/ used to make other products)

41
Q

Primary processing or food can involve what 4 things

A

Transporting
Cleaning
Milling
Sorting

42
Q

Examples of primary food processing for fruits and vegetables

A

Pips/ stones removed from fruit e.g cherries
Fruits squeezed for fruit juice
Fruits dried (e.g grapes sun dried to make raisins)
Fruits and vegetables washed with water to remove dirt/ insects/ pesticides
Fruits and vegetables sorted into different shapes and sizes

43
Q

Examples of primary food processing for meat/ poultry

A

Some meats hung and dried to make them more tender and improve flavour e.g beef
Feathers/ internal organs removed from poultry
Wings and legs of poultry tied to make it cook evenly (trussed)
Meat chopped/ sliced/ cut

44
Q

What primary process makes flour

A

Milling wheat grains

45
Q

Process of primary processing wheat grains to make flour

A

1) wheat grains harvested
2) wheat grains stored in dry conditions (prevent mould growing)
3) grains put in hopper and crushed between rollers to crack open the grain
4) different types of flours made by sieving/ removing parts of grain

46
Q

What is secondary food processing

A

Where primary processed foods are turned into other products e.g by altering them/ combining them with other ingredients

47
Q

How is flour secondary processed to make bread

A

Flour mixed with water and yeast to make dough
Dough kneaded, proved then baked

48
Q

How is flour secondary processed to make pasta

A

Flour mixed with eggs to make dough
Dough shaped then dried

49
Q

How fruit is secondary processed into jam

A

Crushed fruit mixed with sugar
Mixture boiled to 105 degrees then left to cool
Jam thickens as it cools due to pectin in fruit
Jam poured into glass jars and sealed

50
Q

How fruit is secondary processed to make jelly

A

Fruit juice mixed with sugar and heated
Gelatine soaked in cold water to soften and is then added to hot mixture
Mixture sieved to remove lumps/ pips
Mixture is refrigerated so that it thickens and sets

51
Q

What is pectin

A

A natural gelling substance (stabiliser) found in fruit

52
Q

What ingredient in jam makes jam thicken

A

Pectin
(Natural gelling substance found in fruit)

53
Q

When making jam what temperature must the fruit and sugar mixture be boiled to before cooling

A

105 degrees

54
Q

Examples of foods that have sensory and nutritional values effected by primary/ secondary processing

A

Peeling potato skin off removes fibre
Boiling fruit for jam destroys vitamins
Meat and fish preserved with salt makes them taste salty

55
Q

Common dishes in England

A

Cumberland sausage
Cottage pie
Cornish pasty
Potted shrimps
Bread and butter pudding

56
Q

Common dishes in England

A

Cumberland sausage
Cottage pie
Cornish pasty
Potted shrimps
Bread and butter pudding

57
Q

Common dishes in Northern Ireland

A

Crubeens
Soda bread
Potato farl
Ulster fry

58
Q

Common Welsh dishes

A

Welsh cakes
Glamorgan sausage
Laver bread
Welsh rarebit
Bara brith

59
Q

Common Scottish dishes

A

Neeps and tattles
Scotish broth
Haggis
Shortbread

60
Q

Traditional Japanese meals consist of what 2 things

A

Rice and okazu (side dish that accompanies the rice)

61
Q

Commons Japanese dishes

A

Sushi
Tempura
Gyoza
Ramen
Miso soup

Desserts: sweet rice cakes served with green matcha tea

62
Q

All facts about Japanese (international) cuisine

A

Common dishes: sushi, tempura, miso soup, ramen, gyoza
Dessert: sweet rice cakes served with green matcha tea
Meal timings: 3 a day including morning, midday and early afternoon (early afternoon is the biggest meal)
Common ingredients: rice, noodles, seafood, pickled vegetables, matcha tea
Common style of meal: usually steamed rice with lots of side dishes (okazu) to accompany the rice
Chopsticks used to eat
Rice cookers, woks and bamboo steamers used to cook
Traditional eating: people sit on floor mats around low tables

63
Q

All facts about Spain (international) cuisine

A

Timings of meals: 3 meals throughout day, largest day is lunch between 2-4pm and includes starter, main and dessert. Dinner is a lighter meal around 9-11pm
Traditional dishes: churros, chorizo, Serrano ham, paella, patatas bravas, tapas
Common ingredients: seafood, pork, chicken, potato, olives, wine

64
Q

Examples of artificial preservatives

A

Nitrates and sulphites

65
Q

3 sustainable fishing methods

A

Fishing quotas- limit amount and size of fish that can be caught + endangered fish are protected
Regulating net size- fish nets have small holes to let small fish escape so that they can breed
Alternative fishing methods e.g longline with baited hooks- less fish caught and lower chance of unwanted fish being caught

66
Q

4 categories of additives (something added to food to improve its properties and can both occur naturally or be made artificially)

A

Preservatives
Colourings
Flavourings
Emulsifiers/ stabilisers

67
Q

2 examples of colourings (form of additive used to make food product look more attractive and appealing to eat)

A

Caramel (natural)
Tartrazine (artificial- makes products yellow e.g custard powder)

68
Q

Example of artificial colouring

A

Tartrazine (makes product yellow e.g custard powder)

69
Q

Examples of flavourings (type of additive that improves/ enhances flavour)

A

Natural = herbs and spices
Artificial= artificial sweeteners e.g stevia

70
Q

Examples of emulsifiers and stabilisers (stabilisers stop mixed ingredients from separating, emulsifiers help ingredients mix together that don’t usually mix- both are forms of additives)

A

Natural emulsifier= lecithin (found in egg yolks and soya beans)
Natural stabiliser= pectin (found in fruits egg berries and apples)

71
Q

Disadvantages of additives (including preservatives, colourings, stabilisers, emulsifiers and flavourings)

A

Sulphites (artificial preservative) can cause allergic reactions/ worsen asthma
Some natural preservatives are bad for health if consumed in large amounts e.g salt and sugar
Colourings can cause hyperactive behaviour in children
Concerns about possible long term health effects (which is why additives must pass a safety test before being used in food and they are given an E number to show it has been checked that it’s safe

72
Q

What is an E number

A

A number given to all additives to show that they’ve passed a safety test before they are allowed to be used in products

73
Q

The red tractor symbol means the product e.g eggs/ chicken can be traced back from the farm where it was produced + standards of…, …., … and … are met

A

Food safety
Hygiene
Animal welfare
Environmental protection

74
Q

Adding friendly bacteria to pasteurised milk for making cheese makes it…and turn…

A

Thicken
Sour

75
Q

2 things added to pasteurised milk for making cheese

A

1) friendly bacteria (makes it thicken and turn sour)
2) calf rennet (makes milk coagulate)

76
Q

For making cheese, once friendly bacteria have been added to make the milk thicken and turn sour you then add…

A

Calf rennet (makes milk coagulate)

77
Q

For making cheese, once friendly bacteria have been added to make the milk thicken and turn sour you then add…

A

Calf rennet (makes milk coagulate)

78
Q

What does calf rennet do to milk

A

Coagulates it forming cheese curds (surrounded by whey which is remaking liquid)

79
Q

What is done to milk that makes it form solid cheese curds surrounded by whey (remaining liquid)

A

Calf rennet added which coagulates it

80
Q

Whey meaning (in making cheese)

A

Remaining liquid part when cheese curds have formed after calf rennet has been added and coagulates the milk

81
Q

In cheese making after calf rennet has been added to the milk to coagulate it and form cheese curds surrounded by whey, the…. is removed

A

Whey (liquid part)

82
Q

In cheese making after the whey (liquid) has been removed the cheese curds are…to form solid blocks of cheese

A

Pressed

83
Q

To make flour, after the wheat grains have been harvested they are stored in…conditions to prevent mould from growing

A

Dry

84
Q

To make flour, wheat grains are harvested, stored in dry conditions to prevent mould from growing then put in a…and crushed between…to crack open grain

A

Hopper
Rollers

85
Q

To make flour, wheat grains are harvested, stored in dry conditions to prevent mould from growing then put in a…and crushed between…to crack open grain

A

Hopper
Rollers

GCSE Food Preparation and Nutrition (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions