Food revision 1

Question 1

What are the eight Guidelines for a Healthy Diet

Answer 1

1. Base your meals on starchy foods
2. Eat lots of fruit and veg
3. Eat more fish
4. Cut down on saturated fat and sugar
5. Try to eat less salt – no more than 6g a day
6. Get active and try to be a healthy weight
7. Drink plenty of water
8. Don’t skip breakfast

Question 2

What is the role of carbohydrate in the body and 2 examples of sources

Answer 2

The main source of energy for the body

Bread, rice, pasta, potatoes

Question 3

What is the role of protein in the body and 2 examples of sources

Answer 3

Provides the body with growth and repair.

Meat, poultry, beans, eggs, lentils, tofu, fish

Question 4

What is the role of fat in the body and 2 examples of sources

Answer 4

Provides the body with insulation and a small amount protects vital organs.
Provides essential fatty acids for the body.
Butter, oil, cheese, cream, nuts, oily fish, crisps

Question 5

Name 4 specific dietary groups

Answer 5

Diabetics
Coeliacs (require gluten free diet)
Low fat / Low salt – to reduce the risk of coronary heart disease (CHD) / stroke / high blood pressure / obesity
Vegetarian - eat only dairy animal products (milk, eggs, cream etc.)
Vegan – no animal products whatsoever
Nut Allergy
Lactose Intolerant (unable to have cow’s milk / milk products)
Specific Religions e.g. Hindus eat no beef, Muslims eat no pork, Jews eat no pork or shellfish

Question 6

What is a standard component

Answer 6

Standard components are pre-prepared ingredients used during the manufacture of food products.
They are made at a different time, and often at a different place by another company.

Question 7

Give 3 examples of a standard component

Answer 7

Common examples are:
Pre-shaped / made pastry (e.g. puff pastry, tart cases)
Ready made pasta
Ready mixes of ingredients (e.g. Cheese sauce, pasta sauce, pastry mixes, curry paste)
Breadcrumbs – for breaded mushrooms / prawns/ chicken goujons
Pre-prepared fruit & vegetables (for salads – e.g. Prawn coleslaw, pasta prawn salad, quiche fillings, sandwiches, ready made dips)
Grated Cheese
Batter mixes (e.g. For butterflied prawns, Yorkshire puddings)
Ready made sponge flan cases / icings/ cake decorations e.g. Chocolate curls

Question 8

Name 2 advantages of using standard components

Answer 8

To save time
Because they do not have the necessary specific machinery or skilled workers
So that the quality is guaranteed
Because complex production lines take up a lot of space and are expensive to set up.
So that a wider range of products can be produced

Question 9

Name 2 disadvantages to using standard components

Answer 9

Can be more expensive
The manufacturer is relying on another company that could let them down
Time must be allowed for ordering and supply
Components are usually bought in bulk and have to be stored in the right conditions

Question 10

What are Hazards?

Answer 10

Hazards are anything that can cause harm to the consumer. They can occur at any stage in the food production chain from the field to factory to shop to table.

Question 11

Name the 3 categories of hazards

Answer 11

Biological
Chemical
Physical

Question 12

what should be the temperature of a fridge

Answer 12

0 – 5oC – fridge temp

Question 13

what is the danger zone temperature

Answer 13

5oC – 63oC – Danger Zone

Question 14

Name 4 safety precautions when using electrical kitchen equipment

Answer 14

Keep away from water
• Follow manufacturers instructions
• Check condition of flexes
• Check wiring on plug
• Do not use with wet hands
• Do not leave flexes across water supplies
• Check equipment has passed safety checks e.g. PAT tests
• Hold securely / securely based during use.
• Keep fingers / clothing/ hair away from any moving parts
• Equipment should be clean before/after use
• • Concentration during use/ do not leave unsupervised.

Question 15

Food manufacturers use sensory testing when they are creating or improving food products. Testing is always carried out in controlled conditions…. name 4 of these conditions

Answer 15

• Identical dishes
Same size samples
• Identical quantities of food
• Coded samples
• Same light conditions
• Noise free area
• Smell free area
• Individual booths for privacy
• Instructions given to taste tester
• Similar charts used to record outcomes
water between tastings

Question 16

Name the legal requirements for labelling on food packaging

Answer 16

Name of product
Description of product
Manufacturer’s name & address
Weight or volume
Storage instructions
Cooking or preparation instructions (e.g. heating up ready meals)
List of ingredients (heaviest first)
‘Best before’  / ‘Use by’ date

Question 17

Name the 4 purposes of packaging

Answer 17

Protection
Portability
Preserving
Product recognition

Question 18

what is fair trade

Answer 18

Fair trade foods ensure that the workers or Farmers who produce the foods get a fair price for their produce and have a reasonable standard of living. Fair trade is about guaranteed fair prices for the farmers, farmer workers and their families, better working conditions and local sustainability. Companies who buy the farmers’ products must pay the market price. Fair trade foods include coffee, tea, chocolate, icing sugar, caster sugar and bananas.

Question 19

What are the advantages of buying foods in season

Answer 19

By purchasing local foods in-season, you eliminate the environmental damage caused by shipping foods thousands of miles, your food pound goes directly to the farmer, and your family will be able to enjoy the health benefits of eating fresh, unprocessed fruits and vegetables. Foods that are in season are better in terms of nutritive value and are cheaper. Buying seasonal produce also provides an exciting opportunity to try new foods and to experiment with seasonal recipes. It simply tastes better too!

Question 20

what are food miles

Answer 20

Food Miles:

Is the distance food travels from where its produced to where it’s sold

Question 21

what does aerating mean

Answer 21

Aerating makes a mixture lighter. Fats, eggs and sugar are used for aerating

Question 22

what does shortening mean

Answer 22

Shortening is the use of oils and fats such as butter and lard, to reduce the development of gluten in pastry, which makes the pastry dough less stretchy. The fat coats the flour and prevents too much water from being absorbed during the mixing and produces a crumbly, short-textured, melt-in-the-mouth effect.

Question 23

what does volumising mean

Answer 23

Volumising is the use of eggs to increase the volume or amount of space occupied by a substance. For example egg whites will trap air when whisked/beaten and will produce a mass of bubbles called a ‘foam’ - a process used in the making of meringues.

Question 24

what is a modified starch

Answer 24

These are starches that have been changed by the manufacturers to react differently in different situations e..g do not need to reach boiling point before thickening

Question 25

what is one off production

Answer 25

One-off production is when a single product is made to the individual needs of a customer, for example a designer wedding cake. This is classed as a luxury food item. Eg: wedding cake

Question 26

what is batch production

Answer 26

Batch production involves the making of a set number of identical products (large or small). Typically batch production is used in a bakery, where a certain number of several different types of bun, loaf, cake etc, will be made
every morning.

Question 27

explain a biological hazard

Answer 27

A biological hazard is where foods become dangerously infected by bacteria. This might lead to food poisoning, such as salmonella.

Question 28

explain a physical hazard

Answer 28

A physical hazard occurs where foreign bodies, such as nuts and screws from factory machinery, personal jewellery and fingernails, fall into the food.

Question 29

explain a chemical hazard

Answer 29

A chemical hazard is where potentially dangerous fluids or pesticides have found their way into food

Question 30

what is a control check

Answer 30

A control check is a check that you would do throughout

the making of a dish to ensure that it was produced hygienically and safely

Question 31

name a check which might be done in the food industry to maintain good quality products

Answer 31

Visual Check:
Raw ingredients and finished products checked this way by looking carefully at outcome
Weight Check:
Products are weighed and tested at the packaging stage
(usually done by computer CAD)
Temperature check:
Samples are regularly checked by probe to ensure accurate temperatures for manufacture and storage.

Question 32

what is cook chill

Answer 32

Food that has been cooked, fast chilled (within 1 1/2 hours) and then stored at low temperatures

Question 33

what are high risk foods and name 2

Answer 33

Those most likely to encourage bacterial growth. e.g. cooked meat, cooked poultry, fish, dairy foods.

Question 34

Give two ways a computer could be used when researching market trends

Answer 34

A computer can be used to complete the analysis of the data collected to make graphs to show the results.
There is a lot of information available to research on the internet to make sure you collect up to date data.

Question 35

Explain why ready meal products are popular with consumers.

Answer 35

Acceptable answers such as:
• Lifestyle changes / fewer family meals / less time to prepare
and cook meals / no set mealtimes
• Some are individual portions/good if special diet/age related
needs in single family member
• lack of practical skills
• introduction of novel and functional foods
• people want to try new ideas
• healthy option products available
• Wider availability
• Wide range of product types
• meet different consumer budgets and needs (may give credit
for examples)
• Good when cooking facilities are limited e.g. bedsits/only
microwave
• more people live alone
• quick to cook and serve

Question 36

Consumers are encouraged to use the ‘Eat well Plate’.

Explain five key features of the ‘Eat well Plate’.

Answer 36

Recommendations for eating for good health / portion size
Divided into five sections, named
1 Fruit, Veg
2 starch
3 milk and dairy
4 food and drink high in fat and sugar
5 meat, fish, egg, beans (protein)

• (foods high in fat and sugar smallest section, consumers
advised to eat least of these)
• Plate is designed to show the importance of eating the correct
amount and balance of sectors
• Credit can be given for extended answers / reasons of why
these are important, eg prevention of medical problems such as
heart disease, diabetes etc
• Credit can be given for other information on the 8
recommendations for healthy eating – eat more fish, eat less
salt, being active and try for a healthy weight, drink plenty of
water, do not skip breakfast, eat more NSP, base meals on
starchy foods

Question 37

What do we mean by the term ‘balanced diet’ and why is it important?

Answer 37

Food is vital to health, a variety of food provides nutrients, which are essential to keep us fit and healthy. A balanced diet provides all the necessary nutrients in the appropriate proportions and quantities to meet the body’s needs.

Question 38

Give three functions of protein in the body

Answer 38

1 Growth
2 Repair
3 Energy

Question 39

Give three examples of protein foods that have a high biological value (HBV)

Answer 39

Meat, fish/shellfish, poultry, eggs, milk, cheese, soya, quinoa (give marks for specific examples e.g. chicken)

Question 40

Suggest one example of how protein foods can be combined to complement each other

Answer 40

Combining two or more foods with incomplete proteins (LVB), to form complementary proteins, can provide adequate amounts of all the essential amino acids. Complementary proteins do not need to be eaten together, so long as the day’s meals supply them all.
Examples:
• Macaroni and cheese
• Hummus with pita bread
• Grilled cheese sandwich
• Noodle stir-fry with peanut or sesame seed sauce
• Lentil soup or dairy-based soup with bread
• Whole grain cereal with milk
• Pizza
• Lasagne

Question 41

Why do some people need more protein than others?

Answer 41

Age: Children/teenagers – still growing, Elderly people – prevent conditions such as osteoporosis
Activity level: Body builders/ athletes / physically active– more muscle mass, used more, need to repair/rebuild after using
Muscle mass/physical goals: Larger body type
Current state of health: People who are recovering from injuries may also need more protein

1 mark – Identification of type of person
2 marks – reasons & clear understanding

Question 42

Discuss a range of social, moral, cultural and environmental issues that may cause someone to choose a vegetarian diet.

Answer 42

Reasons may include
• Costs: meat can be expensive
• Animals: because they believe it’s wrong to breed and slaughter animals for food
• Ecology: they are worried about the effect of meat farming and fishing on the environment
• Health: research suggests there are healthy benefits (experts recommend eating five portions of fruit and veg a day)
• Religion: some religions - like Buddhism - encourage a vegetarian diet
• Food: some people just don’t like the taste of meat
• Trends: their favourite pop star or actor is veggie so they do the same
• Other relevant responses.

Types of vegetarian

• Allow 1 mark for types of vegetarians
• Allow 1 mark for reasons
• If candidate presents a list of reasons with explanations, award a max of 7 marks.
• For the top mark range, candidates need to show a thorough / detailed understanding of the reasons and what the dietary needs are. This may include examples of food substitutes and alternative proteins with reference to HBV and LBV protein sources.

Marks awarded as follows:
The candidate has a basic but possibly confused grasp of vegetarian diet. This candidate does not have a clear idea of what s/he is writing about.
0-4 marks
The candidate has some knowledge of causes of vegetarian issues but there will be less clarity of understanding. This candidate knows what s/he is writing about but is confused in part.
5-7 marks
The candidate has a thorough understanding of vegetarian issues and has provided relevant explanations to support the knowledge shown in both sections. This candidate knows what s/he is writing about and provides clear evidence of understanding.
8-10 marks