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year 11 > food tech > Flashcards

food tech Flashcards

1
Q

what does amylose do

A

in gelatinisation it is released from starch granules, causing the mixture to thicken

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2
Q

what does amylopectin do

A

bonds with amylose in gelatinisation to form a clear gel when it thickens

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3
Q

what temperature does gelatinisation occur

A

75-87 degrees

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4
Q

what is dextrinisation

A

starch is broken down into dextrin by dry heat, it adds a sweet taste and brown colour to baked products

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5
Q

what is caramelisation

A

occurs whrn foods containing sugar come in contact with heat, sugar turns brown as it breakds down. water is released from the sugar as it haets

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6
Q

what is shortening

A

when fat coats flour particles preventing the absorption of water, resulting in a crumbly flavour- reduces the development of gluten

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7
Q

what is aeration

A

when air is trapped in a mixture e.g. sugar and bubtter in a cake mix

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8
Q

what is emulsification

A

the forced mixing of two immiscible liquids e.g fat and oil

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9
Q

what is an emulsion

A

a liquid where tiny droplets of oil are spread though water or vice versa

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10
Q

how do emulsifiers work

A

emulsifiers contain a hydrophillic and hydrophobic part. one part of the emulsifier attracts the water and one part attracts the oil. this holds the liquids together.

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11
Q

what are the impacts of excess or deficient protein

A

excess: kidney and liver strain
deficiency: kwashiorkor- poor growth rate and retained wayer in tissue

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12
Q

what is hydrogenation

A

chemical process where vegetable oils are hardened to solilds- can contain harmful trans fats

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13
Q

what are the impacts of excess or deficient fat intake

A

excess: raised ldl cholesterol is a risk factor for many disease like obesity, type 2 diabetes, CHD, high blood pressure etc.
deficiency: weight loss, lack of protection, vitamin deficiencies in A D E K

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14
Q

what are the impacts of excess or deficient sugar/starch intake

A

excess: tooth decay and weight gain
deficient: weight loss, low energy

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15
Q

what are the two types of dietary fibre

A

1- soluble fibre: slows digestion to control blood glucose lebels, prevents hunger, reduces cholesterol, found in oats and nuts
2- insoluble fibre: passes thriygh body unchanged, absorbs water and swells resulting in bulkier stool

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16
Q

Vitamin A functions

A

growth, eyesight, skin health, antioxidant

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17
Q

what are the antioxidant vitamins

A

vitamins A, C, E

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18
Q

sources of Vitamin A

A

retinol in animal sources: eggs, oily fish, liver
betacarotene in plant sources: carrots, yellow/orange/red veg + fruit

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19
Q

excess / deficient Vitamin A causes…

A

excess: retinol can be poisonous in extreme cases
deficient: night blindness

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20
Q

Vitamin D function

A

aids the absorption of calcium, prevents bone diseases, healthy bones and teeth, heals broken bones

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21
Q

sources of Vitamin D

A

sunlight, milk, butter, eggs, fortified foods

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22
Q

deficiency/excess of vitamin d

A

deficiency: rickets in children, osteoporosis in adults, tooth decay

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23
Q

Vitamin E function

A

antioxidant, forms red blood cells

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24
Q

excess in Vitamin E

A

lack of appetite

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25
Q

Vitamin E sources

A

seeds, olive oil, egg yolk, nuts

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26
Q

Vitamin K function

A

makes blood clot, maintains bone health

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27
Q

sources of Vitamin K

A

leafy greens, vegetable oil

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28
Q

deficiency Vitamin K

A

easy bruising, bleeding, newborn bleeding defects

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29
Q

Vitamin B1- thiamin function

A

release food energy, nervous system functionv

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30
Q

Vit B1 thiamin sources

A

bread, pasta, eggs, rice, peas

31
Q

Vit B1 thiamin deficiency

A

tired, weak, beri beri (muscle wasting disease)

32
Q

Vit B2 riboflavin function

A

release food energy, tissue repair, healthy skin, eyes, nervous system

33
Q

Vit B2 riboflavin sources

A

chicken, milk, eggs, cheese, greens

34
Q

Vit B2 riboflavin deficiency

A

skin problems, dry cracked lips, poor growth

35
Q

Vit B3- niacin functions

A

healthy nervous system, energy release, healthy skin

36
Q

Vit B3 niacin sources

A

nuts, wheat, meat

37
Q

Vit B3 niacin deficiency

A

pellagra- causes fatigue, depression, memory loss

38
Q

Vit B9 folic acid functions

A

healthy embryos, makes red blood cells, prevents spina bifida

39
Q

sources of folic acid (B9)

A

leafy greens, liver, peas

40
Q

folic acid deficiency

A

nervous system defect in babies (spina bidifa), anaemia, tiredness

41
Q

Vitamin B12- cobalamin- function

A

nervous system function, makes red blood cells, releases food energy

42
Q

Vitamin B12 cobalamin sources

A

milk, eggs, meat, fish

43
Q

Vitamin B12 cobalamin deficiency

A

pernicious anaemia, tingling, numbness, memory loss

44
Q

Vitamin C function
(ascorbic acid)

A

makes conncective tissue, anitoxidant, aids iron absorption, heals woundss

45
Q

sources of vitamin C

A

citrus fruits, tomatoes, strawberries, potatoes

46
Q

deficiency of Vitamin C

A

anaemia, scurvy, damage of free radicals

47
Q

what are antioxidants

A

free radicals are substances that attack healthy cells, when there is a large quantity, cells are weakened, antioxidants prevent healthy cells from the damage of free radicals

48
Q

calcium functions

A

build and maintain strong bones and teeth, control muscle contractions, blood clottingc

49
Q

calcium sources

A

milk, leafy veg, tofu

50
Q

calcium excess and deficiency

A

excess: kidney stones
deficient: bone diseases

51
Q

iron functions

A

makes haemoglobin in red blood cells

52
Q

sources of iron

A

leafy greens, meat. nuts, eggs

53
Q

iron excess + deficiency

A

excess: stomach pain, nausea
deficiency: iron deficiency anaemia

54
Q

what are the two types of iron

A

haem-iron: fom animal sources, is more easily absorbed
non-haem iron: from plant sources, less easy to absorb

55
Q

sodium function

A

water level maintenance

56
Q

sodium sources

A

salty foods such as crisps, bacon, cheese, salted nuts

57
Q

excess/deficient sodium

A

excess: increased blood pressure, risk of heart disease
deficient: muscle cramps

58
Q

fluoride function

A

prevents tooth decay, supports bone health

59
Q

fluoride sources

A

toothpaste, tea, fish with bones

60
Q

excess + deficient fluoride

A

excess: brown teeth, staining
deficient: tooth decay

61
Q

phosphorous function

A

healthy bones and teeth

62
Q

sources of phosphorous

A

protein-rich foods such as meat, eggs, nuts

63
Q

phosphorous excess and deficient

A

excess: slowed calcium absorption
deficiency: weak muscles

64
Q

iodine function

A

makes thyroxine hormone- healthy metabolic rate

65
Q

iodine sources

A

red meat, sea fish, cereals, grains

66
Q

iodine excess/deficient

A

excess: weight gain
deficient: goitre- swelling of thyroid

67
Q

3 functions of water

A

1) cooling the body- through sweat
2) removes bodily waste
3) allows body to use the food you eat e.g. blood stream

68
Q

what is campylobacter

A

a pathogenic bacteria most commonly found in undercooked meat and poultry, as well as untreated milk. causes diarrhoea, cramps, fever

69
Q

what is e.coli

A

a pathogenic bacteria from the intestines of animals. can contaminate raw beef, untreated milk, unwashed vegetables. some strands can cause kidney damage and death.

70
Q

what is salmonella

A

a pathogenic bacteria most commonly found in uncooked poultry, eggs, and milk. causes stomach cramps, vomiting, and diarrhoea

71
Q

what is staphylococcus aureas

A

a pathogenic bacteria that lives on the skin, hair, and noses of people and animals. poor personal hygiene contaminates the food. causes diarrhoea, cramps, vomiting, and fever

72
Q
A
73
Q

what is centrifugation

A

the rapid rotation of milk in cream marking which separates the milk fat more quickly

year 11 (2 decks)

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