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IGCSE cards > Food tech - Eatwell guide > Flashcards

Food tech - Eatwell guide Flashcards

1
Q

5 main parts of eat well guide

A
  • carbohydrates
  • vegetables & fruits
  • meats
  • dairy
  • fats & oils
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2
Q

carbohydrates examples

A
  • potatoes
  • bread
  • rice / pasta
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3
Q

protein examples

A
  • fish
  • meat
  • beans
  • eggs
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4
Q

oils & spreads examples

A
  • oils
  • butter
  • margarine
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5
Q

fruits & vegetables examples

A
  • apple
  • strawberry
  • lettuce
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6
Q

dairy and alternative examples

A
  • milk
  • cheese
  • yogurt
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7
Q

carbohydrates

A
  • provide the body with energy
  • help regulate sugar levels
  • aid storage
  • metabolism of fats and proteins
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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
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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

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10
Q

plant sources of fat

A
  • avocado
  • nuts
  • seeds
  • olive oil
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11
Q

animal sources of fat

A
  • butter
  • cheese
  • fish
  • red meat
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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
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13
Q

micronutrients

A
  • nutrient required by the body in small amounts (vitamins and minerals)
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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
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15
Q

types of carbohydrates

A
  1. simple carbohydrates (monosaccharides and disaccharides)
  2. complex carbohydrate
  3. fibre
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16
Q

insoluble fibre

A
  • good for colon health
  • eases and prevents constipation
  • doesn’t dissolve in water
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17
Q

soluble fibre

A
  • stay full longer
  • lowers blood cholesterol
  • improves blood sugars
  • dissolve in water
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18
Q

too much carbohydrates

A
  • dental carries (cavity)
  • obseity
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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

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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)

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21
Q

monosaccharides

A
  • made of one sugar molecule
  • group 1 (sugar)
  1. glucose = riped fruits & vegetable
  2. galatose = milks from mammals
  3. fructose = fruits and vegetables & honey
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22
Q

disaccharides

A
  • two sugar molecules joined together
  • group 1 (sugar)
  1. sucrose = extrated from sugarcane
  2. lactose = milk from mammals ( yogurt)
  3. maltose = cereal (barley)
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23
Q

polysaccarides

A
  • group 2
  • complex carbohydrates
  1. starch = cereal (pasta, bread, cakes)
  2. pectin = some fruits
  3. dextrin = starchy foods
  4. dietry fibre / non-starch polysaccharides (NSP) = wholegrain cereal
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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
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25
Q

meat alternatives

A
  • 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
Q

HBV

A
  • 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
Q

LBV

A
  • 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
Q

denature

A
  • change in structure of protein molecules
  • partially reversible change

factors contributing
- heats
- salts
- pH
- mechanical action

29
Q

coagulate

A
  • 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
Q

excess of proteins

A
  • fatigue => meats are hard to digest
  • constipations => body cannot digest
31
Q

deficiency for protein

A
  • kwashiorkor
    => unstable food supply
    => retain water in their body tissue
    => poor growth rates
32
Q

saturated fats

A
  • increases total cholestrol and LDL (cause coronary heart disease)
  • meats
  • dairy products
  • coconut oil
33
Q

unsaturated fats

A
  • lower cholesterol levels
  • oily fish
  • nuts and seeds
  • avocados
34
Q

polyunsaturated fat

A
  • 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
Q

monounsaturated fat

A
  • “healthy fat” which lowers LDL and maintains HDL

found in : olive oil, avocado, most nuts and nut butters

36
Q

trans fat

A
  • 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
Q

excess of fats

A
  • obesity
  • raise blood cholesterol levels
38
Q

deficiency of fats

A
  • lack of insulation
39
Q

essential fatty acids

A
  • avocado
  • oily fish
  • nuts
  • seeds
40
Q

solid fats

A
  • meat
41
Q

liquid plant fats

A
  • sunflower
  • olive oil
  • rape seed
42
Q

visible fat and oils

A
  • butter
43
Q

invisible fats and oils

A
  • milk
  • cereal
  • egg
44
Q

ways to remove fat

A
  • remove skin
  • non-stick frying pan
  • dry fat
45
Q

carbohydrates - starch

A
  • bulking agent
  • thickening agent
  • gelatinization
  • gelling agent
46
Q

carbohydrates - sugar

A
  • preserves
  • aerates
  • stabilizes
  • color
  • bulking agent
  • flavor
  • extends shelf life
47
Q

carbohydrates - eggs

A
  • enrich
  • bind
  • coagulation
  • aerate
  • glaze
  • thicken
  • emulsify
  • coat/enrobe
48
Q

carbohydrates - fats & oils

A
  • prevents lumps
  • flaky texture
  • cooking medium
  • color and shine
  • flavors and odours
  • extends shelf life
  • shortens
  • aerates
49
Q

maillard reaction

A
  • 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
Q

caramelisation

A
  • surcose (table sugar) is heated above its melting point it undergoes physical and chemical changes to produce caramel
  • non-enzymic browning reactions
51
Q

protein - gluten formation

A
  • two proteins = gliadin & glutenin
  • mixed w water
52
Q

gluten

A
  • strong
  • elastic
  • forms a 3D network in dough
  • helps give structure
  • keeps gases that expand during cooking
53
Q

gelation

A
  • protein which extracted from collagen (present in animal connective tissues)
  • mixed with warm water = gelatine protein molecules start to unwind
  • reversible
54
Q

purpose of fats

A
  • flakiness and flavours
  • provide a range of textures and cooking mediums
  • glaze foods
  • aerate mixtures
55
Q

fats - shortening

A
  • gives crumbly texture
  • fat coat the flour particles
  • reduces gluten development
56
Q

fats - plasticity

A
  • do not melt at fixed temperatures
  • happens because of mixtures of triglycerides (each with their own melting point)
57
Q

fats - aeration

A
  • need air for well-risen texture
  • achieved by creaming a fat
58
Q

fats - flakiness

A
  • separate layers of gluten and starch formed in dough
59
Q

fats - retention of moisture

A
  • increase shelf life
  • baste food (made in dry heat)
60
Q

fats - glazing

A
  • placing vegetables on fats give a glossy appearance

IGCSE cards (16 decks)

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