Food tech - Eatwell guide Flashcards
1
Q
5 main parts of eat well guide
A
- carbohydrates
- vegetables & fruits
- meats
- dairy
- fats & oils
2
Q
carbohydrates examples
A
- potatoes
- bread
- rice / pasta
3
Q
protein examples
A
- fish
- meat
- beans
- eggs
4
Q
oils & spreads examples
A
- oils
- butter
- margarine
5
Q
fruits & vegetables examples
A
- apple
- strawberry
- lettuce
6
Q
dairy and alternative examples
A
- milk
- cheese
- yogurt
7
Q
carbohydrates
A
- provide the body with energy
- help regulate sugar levels
- aid storage
- metabolism of fats and proteins
8
Q
protein
A
- provides essential amino acids for repair and growth
- supports immune function, producing enzymes, and maintaining fluid balance.
- animal sources => contains full range of amino acids
- plant sources => contain fewer essential amino acids
9
Q
fats and oils
A
- protection of organs
- insulation (keep us warm)
- provides energy
- absorbs vitamins (A, D, E & K)
fat = solids
oil = liquid
10
Q
plant sources of fat
A
- avocado
- nuts
- seeds
- olive oil
11
Q
animal sources of fat
A
- butter
- cheese
- fish
- red meat
12
Q
fruits and vegetables
A
- eat 5 portions of fruit and vegetables daily
- provide body with vitamins (A, C, K), minerals (potassium and magnesium), fibre and antioxidants
13
Q
micronutrients
A
- nutrient required by the body in small amounts (vitamins and minerals)
14
Q
dairy and alternatives
A
- calcium, protein, Vitamin D
- mineral essential for building and maintaining strong bones and teeth
- supports muscle functions, nerve transmission and blood clotting
15
Q
types of carbohydrates
A
- simple carbohydrates (monosaccharides and disaccharides)
- complex carbohydrate
- fibre
16
Q
insoluble fibre
A
- good for colon health
- eases and prevents constipation
- doesn’t dissolve in water
17
Q
soluble fibre
A
- stay full longer
- lowers blood cholesterol
- improves blood sugars
- dissolve in water
18
Q
too much carbohydrates
A
- dental carries (cavity)
- obseity
19
Q
dextrinisation
A
- foods containing starch which are dry heated
- can also produce brown compounds
- heat breaks the large starch polysaccharides into smaller molecules (dextrins)
eg. toast, cake
20
Q
gelatinisation
A
- process of thickening which takes place when a mixture of starch and liquid is heated
heat starch granules in liquid => starch granules become swollen (60c) => starch granules burst (80c) => liquid thickens and gelatinizes (100c)
21
Q
monosaccharides
A
- made of one sugar molecule
- group 1 (sugar)
- glucose = riped fruits & vegetable
- galatose = milks from mammals
- fructose = fruits and vegetables & honey
22
Q
disaccharides
A
- two sugar molecules joined together
- group 1 (sugar)
- sucrose = extrated from sugarcane
- lactose = milk from mammals ( yogurt)
- maltose = cereal (barley)
23
Q
polysaccarides
A
- group 2
- complex carbohydrates
- starch = cereal (pasta, bread, cakes)
- pectin = some fruits
- dextrin = starchy foods
- dietry fibre / non-starch polysaccharides (NSP) = wholegrain cereal
24
Q
hidden sugars
A
- sugar with a different name (end in ‘ose’)
- sugar we add to our foods to account for tiny fraction of the sugar we eat
- many processed foods contain hidden sugar
25
meat alternatives
- meat substitutes / meat analogues
- plant-based products
eg.
mycoprotein - from fungi
tofu - made from soy milk
tempeh - fermented soy beans
textured vegetable protein (TVP) - from soy beans
26
HBV
- food that contain all the essential amino acids
- most of these come from animal sources plus the vegetable source, soya
animal - chicken, fish, egg
plant foods - tofu, soya
27
LBV
- do not contain all the essential amino acids
- vegetables sources of protein (cereals, beans, nuts & seeds)
eg.
plant foods - bread
* LBV + LBV = HBV (for vegetarians)
28
denature
- change in structure of protein molecules
- partially reversible change
factors contributing
- heats
- salts
- pH
- mechanical action
29
coagulate
- the change in the structure of protein brought about by heat, mechanical action or acids
- follows denaturation
- heat causes egg proteins to unfold
- irreversible
30
excess of proteins
- fatigue => meats are hard to digest
- constipations => body cannot digest
31
deficiency for protein
- kwashiorkor
=> unstable food supply
=> retain water in their body tissue
=> poor growth rates
32
saturated fats
- increases total cholestrol and LDL (cause coronary heart disease)
- meats
- dairy products
- coconut oil
33
unsaturated fats
- lower cholesterol levels
- oily fish
- nuts and seeds
- avocados
34
polyunsaturated fat
- essential fat (comes from food because we cannot produce it )
- lowers LDL (bad cholesterol)
- Omega-3 and Omega-6 fatty acids
found in : pumpkin seeds, pine nuts, most cooking oils
35
monounsaturated fat
- "healthy fat" which lowers LDL and maintains HDL
found in : olive oil, avocado, most nuts and nut butters
36
trans fat
- by-product of processing healthier fats to give them a long shelf life
- raises LDL, lowers HDL
- try to limit
- also known as partially hydrogenated oil
found in : processed foods
37
excess of fats
- obesity
- raise blood cholesterol levels
38
deficiency of fats
- lack of insulation
39
essential fatty acids
- avocado
- oily fish
- nuts
- seeds
40
solid fats
- meat
41
liquid plant fats
- sunflower
- olive oil
- rape seed
42
visible fat and oils
- butter
43
invisible fats and oils
- milk
- cereal
- egg
44
ways to remove fat
- remove skin
- non-stick frying pan
- dry fat
45
carbohydrates - starch
- bulking agent
- thickening agent
- gelatinization
- gelling agent
46
carbohydrates - sugar
- preserves
- aerates
- stabilizes
- color
- bulking agent
- flavor
- extends shelf life
47
carbohydrates - eggs
- enrich
- bind
- coagulation
- aerate
- glaze
- thicken
- emulsify
- coat/enrobe
48
carbohydrates - fats & oils
- prevents lumps
- flaky texture
- cooking medium
- color and shine
- flavors and odours
- extends shelf life
- shortens
- aerates
49
maillard reaction
- amino acids (from proteins) and reducing sugars
- foods which are baked, grilled or roasted undergo color, odor and flavour changes
- non-enzymic browning reactions
50
caramelisation
- surcose (table sugar) is heated above its melting point it undergoes physical and chemical changes to produce caramel
- non-enzymic browning reactions
51
protein - gluten formation
- two proteins = gliadin & glutenin
- mixed w water
52
gluten
- strong
- elastic
- forms a 3D network in dough
- helps give structure
- keeps gases that expand during cooking
53
gelation
- protein which extracted from collagen (present in animal connective tissues)
- mixed with warm water = gelatine protein molecules start to unwind
- reversible
54
purpose of fats
- flakiness and flavours
- provide a range of textures and cooking mediums
- glaze foods
- aerate mixtures
55
fats - shortening
- gives crumbly texture
- fat coat the flour particles
- reduces gluten development
56
fats - plasticity
- do not melt at fixed temperatures
- happens because of mixtures of triglycerides (each with their own melting point)
57
fats - aeration
- need air for well-risen texture
- achieved by creaming a fat
58
fats - flakiness
- separate layers of gluten and starch formed in dough
59
fats - retention of moisture
- increase shelf life
- baste food (made in dry heat)
60
fats - glazing
- placing vegetables on fats give a glossy appearance
