Food Provenance and Food Waste Flashcards
Proccess of making cheese
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
Which type of flour are certain vitamins minerals (e.g niacin and B1) naturally present in
Wholemeal flour
(They are lost during the production of white flour but then re added back in afterwards by law)
What do preservatives prevent from growing that make the food last longer
Bacteria
4 examples of natural food preservatives
Sugar, salt, vinegar, lemon juice
Red tractor symbol meaning
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
Fairtrade symbol meaning
Farmers receive fair and safe working conditions and pay
Soil association organic food symbol meaning
Product is 100% organic with no pesticides or fertilisers used and the product works with nature
Rainforest alliance food logo meaning
Product produced by means of Social, economic and environmental sustainability
Describe intensive farming including positives and negatives
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
Describe organic farming and positives and negatives
Farming without use of chemicals or pesticides
More sustainable
Works with environment
Lower crop yield so less food security and more expensive to buy
2 types of farming
Organic
Intensive
What are GM (genetically modified) foods
Foods that have had their genes altered to give them useful characteristics e.g changing colour and improving growth
Why can GM crops produce a larger yield
Genes altered of crop to become pest resistant so less crops eaten and damaged by pests
Advantages of GM foods
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
True or false, GM foods can be modified to improve nutrient levels
True
Advantage in improving nutrition levels especially for poorer countries
True or false, GM foods are cheaper
True
Pest resistant so large crop yield so makes production cheaper therefore market price cheaper
Disadvantages of GM foods
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
True or false, all GM foods must undergo strict safety assessments
True
Why must all GM foods undergo strict safety assessments
To ensure their are no known health risks
To ensure the genes aren’t messed with in a way that could be harmful
What type of GM foods must be clearly labelled
If they contain more than 1% of GM ingredients
foods that contain more than what % of GM ingredients must be clearly labelled
1%
True or false, factory farmed animals are a form of intensive farming
True
It aims to increase yield by having more animals to get foods from
What are conditions like for factory farmed animals
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
Concerns around factory farmed animals
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
Why are factory farmed animals in warm conditions
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
True or false, factory farmed animals are force fed and can be given growth hormones
True
Speeds up their growth so produce meat quicker
Conditions for free range animals
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)
Why are free range animal products more expensive to buy
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
2 types of fishing methods
Trawling
Fish farming
Trawling meaning
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
Fish farming meaning
Method of fishing
Fish raised in tanks/ cages with overcrowding and high levels of disease
E.g salmon
3 key reason why food is wasted
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
Reasons why food retailers waste food
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
Benefit of plastic packaging
Transparent- can see product inside
Flexible shape- takes up less storage room so easy to store and transport
Lightweight
Benefit of glass packaging
Transparent so can see product inside
Sturdy so keeps product to a high quality and not damaged
Recyclable/ reusable- minimal environmental impact
Benefits of metal packaging
Sturdy
Improve shelf life
Benefits of paper packaging
Lightweight
Can be printed on
Why is packaging bad for the environment-
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
Benefits of packaging on food products
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
What is primary processing
Preparing raw foods straight from being picked/ harvested/ slaughtered
(So that they’re ready to be immediately eaten/ cooked/ used to make other products)
Primary processing or food can involve what 4 things
Transporting
Cleaning
Milling
Sorting
Examples of primary food processing for fruits and vegetables
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
Examples of primary food processing for meat/ poultry
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
What primary process makes flour
Milling wheat grains
Process of primary processing wheat grains to make flour
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
What is secondary food processing
Where primary processed foods are turned into other products e.g by altering them/ combining them with other ingredients
How is flour secondary processed to make bread
Flour mixed with water and yeast to make dough
Dough kneaded, proved then baked
How is flour secondary processed to make pasta
Flour mixed with eggs to make dough
Dough shaped then dried
How fruit is secondary processed into jam
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
How fruit is secondary processed to make jelly
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
What is pectin
A natural gelling substance (stabiliser) found in fruit
What ingredient in jam makes jam thicken
Pectin
(Natural gelling substance found in fruit)
When making jam what temperature must the fruit and sugar mixture be boiled to before cooling
105 degrees
Examples of foods that have sensory and nutritional values effected by primary/ secondary processing
Peeling potato skin off removes fibre
Boiling fruit for jam destroys vitamins
Meat and fish preserved with salt makes them taste salty
Common dishes in England
Cumberland sausage
Cottage pie
Cornish pasty
Potted shrimps
Bread and butter pudding
Common dishes in England
Cumberland sausage
Cottage pie
Cornish pasty
Potted shrimps
Bread and butter pudding
Common dishes in Northern Ireland
Crubeens
Soda bread
Potato farl
Ulster fry
Common Welsh dishes
Welsh cakes
Glamorgan sausage
Laver bread
Welsh rarebit
Bara brith
Common Scottish dishes
Neeps and tattles
Scotish broth
Haggis
Shortbread
Traditional Japanese meals consist of what 2 things
Rice and okazu (side dish that accompanies the rice)
Commons Japanese dishes
Sushi
Tempura
Gyoza
Ramen
Miso soup
Desserts: sweet rice cakes served with green matcha tea
All facts about Japanese (international) cuisine
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
All facts about Spain (international) cuisine
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
Examples of artificial preservatives
Nitrates and sulphites
3 sustainable fishing methods
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
4 categories of additives (something added to food to improve its properties and can both occur naturally or be made artificially)
Preservatives
Colourings
Flavourings
Emulsifiers/ stabilisers
2 examples of colourings (form of additive used to make food product look more attractive and appealing to eat)
Caramel (natural)
Tartrazine (artificial- makes products yellow e.g custard powder)
Example of artificial colouring
Tartrazine (makes product yellow e.g custard powder)
Examples of flavourings (type of additive that improves/ enhances flavour)
Natural = herbs and spices
Artificial= artificial sweeteners e.g stevia
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)
Natural emulsifier= lecithin (found in egg yolks and soya beans)
Natural stabiliser= pectin (found in fruits egg berries and apples)
Disadvantages of additives (including preservatives, colourings, stabilisers, emulsifiers and flavourings)
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
What is an E number
A number given to all additives to show that they’ve passed a safety test before they are allowed to be used in products
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
Food safety
Hygiene
Animal welfare
Environmental protection
Adding friendly bacteria to pasteurised milk for making cheese makes it…and turn…
Thicken
Sour
2 things added to pasteurised milk for making cheese
1) friendly bacteria (makes it thicken and turn sour)
2) calf rennet (makes milk coagulate)
For making cheese, once friendly bacteria have been added to make the milk thicken and turn sour you then add…
Calf rennet (makes milk coagulate)
For making cheese, once friendly bacteria have been added to make the milk thicken and turn sour you then add…
Calf rennet (makes milk coagulate)
What does calf rennet do to milk
Coagulates it forming cheese curds (surrounded by whey which is remaking liquid)
What is done to milk that makes it form solid cheese curds surrounded by whey (remaining liquid)
Calf rennet added which coagulates it
Whey meaning (in making cheese)
Remaining liquid part when cheese curds have formed after calf rennet has been added and coagulates the milk
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
Whey (liquid part)
In cheese making after the whey (liquid) has been removed the cheese curds are…to form solid blocks of cheese
Pressed
To make flour, after the wheat grains have been harvested they are stored in…conditions to prevent mould from growing
Dry
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
Hopper
Rollers
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
Hopper
Rollers
