food tech

Question 1

( food provenance ) description and example of primary processing

Answer 1

conversion of raw materials into food comidities , wheat into flour

Question 2

( food provenance ) description and example of secondary processing

Answer 2

primary products are changed into other products, milk into yoghurt

Question 3

( food, nutrition and health ) 3 main macronutrients

Answer 3

fat, protien carbohydrate

Question 4

( food, nutrition and health ) name 2 types of vitamins

Answer 4

water soluable, fat soluable

Question 5

3 functions of fat

Answer 5

helps absorb vitamins ADEK, protect from cold, provide energy

Question 6

3 functions of protien

Answer 6

growth, repair, keeps cells healthy

Question 7

2 functions of carbohydrates

Answer 7

digestion, lower risk to heart disease

Question 8

name the fat soluable vitamins

Answer 8

a,d,e,k

Question 9

name water soluable vitamins

Answer 9

b1, b2, b3, b5, b6

Question 10

( food science ) name what happens in the first step of making choux buns

Answer 10

melt butter and water in pan until butter=melted and water=boiled

water turns to steam ( raising agent )

Question 11

what is being formed in the 2nd step of making choux buns

Answer 11

gluten

Question 12

name what happens in the 2nd step of making choux buns

Answer 12

flour is added, stir vigourosly until dough is formed

Question 13

what happens to the protine in step 3 of making choux buns

Answer 13

the protine is denatured

Question 14

name what happens in step 3 of making choux buns

Answer 14

take pan off heat, beat the eggs together

Question 15

name what happens in step 4 of making choux buns

Answer 15

slowly add in the eggs ( so that the egg doesnt scramble)

Question 16

name the last step of making choux buns

Answer 16

pipe choux mixture onto tray and sprinkle with water

Question 17

name the science that takes place during the last step of making choux buns

Answer 17

protine in eggs coagulates, gluten streches due ti steam made by sprinkling water on

Question 18

fortification definition

Answer 18

adding extra nutrients to a food product during its manufacture

Question 19

give 3 examples of foods that can be fortified

Answer 19

low-fat spread, wheat flour, soya products (ie. fat spread,milks,yogherts)

Question 20

explain why and how soya products are fortified

Answer 20

vitamin b12 and calcium are added during manufactoring, keeps cells healthy and produces red blood cells, targeted at vegans/vegitatians

Question 21

explain why and how wheat flour is fortified

Answer 21

folic acid added during milling process, targeted at pregnant women

Question 22

explain why and how low-fat spreads are fortified

Answer 22

vitamin a and d are added during manufactoring, keeps skin healthy, aids growth in children, includes antioxidants