Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

GCSE Food Preparation and Nutrition > Food Tech General > Flashcards

Food Tech General Flashcards

You may prefer our related Brainscape-certified flashcards:
GCSE Geography - AQA flashcards GCSE Religious Studies - Edexcel Route B flashcards GCSE Religious Studies - Eduqas Route A flashcards Gourmet Food flashcards GCSE Religious Studies - Edexcel Route A flashcards GCSE Religious Studies - Eduqas Route B flashcards
1
Q

3 roles of protein

A

Growth e.g muscles, hair, nails
Repair e.g body cells/ tissues
Maintenance e.g producing hormones, antibodies and enzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

An average adult should consume…grams of protein a day
(Women should eat..grams and men should eat…grams each day)

A

50
45
55

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Pregnant women need more protein than normal to…

A

Help their baby grow

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Health problems caused by protein deficiency

A

Hair, nails and skin in poor condition (as can’t grow as fast)
Stunted growth (body does not grow at expected rate due to lack of protein to compensate for muscle growth and repair)
Kwashiorkor (causes swollen abdomen)
Hard to digest food properly (some nutrients not taken in by body)
Immune system can’t work properly (wounds don’t heal as quickly/ higher risk of infection)
Oedema (build up of fluid e.g around feet causing swelling)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Maximum % of energy that should come from fats is…%

A

35%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

An average adult should consume…grams of fat each day

A

70g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

An average adult should consume …grams of saturated fat max per day (and 70g of fat in general)

A

20

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

No more than…% of our energy should come from saturated fats

A

11%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Protein is needed for maintenance e.g production of…, … and…

A

Hormones
Antibodies
Enzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Kwashiorkor is a disease caused by a diet very low in protein and is where..

A

The stomach swells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

…., …. and… are macronutrients meaning they are needed in large amounts

A

Protein
Fats
Carbohydrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Protein is needed for the growth of…, … and …

A

Nails
Hair
Muscle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

There are … non essential amino acids meaning our body can make them

A

11

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

There are… essential amino acids which our body can’t make meaning we need to include them in our diet

A

9

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Omega 3 is an essential fatty acid needed for brain function and…

A

Reducing the risk of heart disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Omega 6 is an essential fatty acid needed for reducing … and…

A

Blood cholesterol levels
Inflammation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Why unsaturated fat is healthier than saturated fat

A

Saturated fat can increase cholesterol levels and increase the risk of cardiovascular disease
Unsaturated fat lower blood cholesterol levels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Cardiovascular disease meaning (can be caused by high blood pressure and high blood cholesterol levels)

A

Where there is reduced blood flow to the heart

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

High blood pressure and high blood cholesterol can cause…

A

Cardiovascular disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Empty calories are foods that apart from providing energy have no…

A

Nutritional value/ benefit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Examples of foods containing empty calories (provide energy but no nutritional value) are…

A

Sweets
Cakes
Fizzy drinks
Ice cream

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

GI stands for

A

Glycaemic index

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

The proper name for tooth decay is…

A

Dental caries

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Omega 3 is needed for brain function and reducing risk of …

A

Heart disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

One alternative of protein is soya beans which must be cooked to..l

A

Remove toxicity (make them safe to eat)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

True or false, soya beans are toxic if eaten raw

A

True
They must be cooked before eaten to make them non- toxic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

2 protein alternatives containing soya beans are … and …

A

TVP (textured vegetable protein)
Tofu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

TVP is a protein alternative made from soya and stands for…

A

Textured vegetable protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

TVP vs tofu (both are protein alternatives made from soya beans)

A

TVP is made from soya flour which comes from grinding soya beans
Soya flour is used in a dough to make burgers/ sausages as it has a meat like texture when cooked

Tofu is made by curdling soya milk and its texture depends on the level of water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

How does our body make cholesterol

A

From fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

…% of our energy should come from carbohydrates

A

50%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Vitamin A is needed for good eyesight (especially in the dark) as well as.. , … and…

A

Growth
Healthy immune system
Healthy skin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Retinol is found in… , … , ….. and …

A

Liver
Eggs
Oily fish
Butter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Too little vitamin A can lead to poor eyesight (night blindness),…. and…
(Roles of vitamin A are good eyesight, healthy skin and immune system and growth)

A

Weaker immune system
Stunted growth

(As it is needed for growth and a healthy immune system)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

…helps us absorb calcium

A

Vitamin D

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Vitamin D helps us absorb …

A

Calcium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

How to carefully store, prepare and cook fruits and vegetable to maintain maximum amount of water soluble vitamins B and C

A

Store- buy as close to using as possible as vitamin C content decreases overtime
Fruits and veg can be stored in freezer to preserve vitamins
Store in airtight container when cut as vitamin C is lost when exposed to air

Prepare- prepare just before cooking as when exposed to air vitamin C is lost
Don’t chop into small pieces as more exposure to air means more vitamin C lost/ more more exposure to water means more vitamin B and C lost
If peeling, peel as little as possible as most nutrients are just below the skin (leave skin in if possible)

Cooking- cook for as little times as possible because vitamin B and C are destroyed in heat
Cook in as little water as possible e.g use steaming to minimise loss of vitamin B and C by dissolving in water
Blanch to retain vitamins (plung into boiling water for short amount of time then cool)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Vitamin B and C can be lost from fruits and veg by…

A

Heat
Water (dissolve in water)
Exposure to oxygen (vitamin C only)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Foods containing fluoride

A

Tea
Water
Fish

(And non food products like toothpaste and mouthwash)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

On average adults should consume…grams of fibre each day

A

30g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Too little iron in diet can cause…which leads to fatigue

A

Anaemia

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Dietary reference values are an estimate for the amount of…people should have in their diet

A

Nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Reference intakes meaning

A

The amount of energy and nutrients each person should eat each day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Reference intake vs dietary reference value

A

Reference intake: amount of energy and nutrients each person should have a day
Dietary reference value: amount of nutrients people should have

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

True or false, you lose senses with age e.g sense of smell

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Bone disease affecting children with vitamin D deficiency

A

Rickets

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Rickets is a bone disease in children where the bones are soft and weak caused by a … deficiency

A

Vitamin D

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

Protein should provide … % of energy

A

15

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

% of energy that should come from carbohydrates, protein and fats each day

A

Carbohydrates = 50%
Protein= 15%
Fat= 35% (11% saturated)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Why does BMR decrease with age

A

Muscle mass decreases

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

PAL is a measure of…

A

How active you are

52
Q

Temperature used when poaching eggs

A

Lower then when simmering

53
Q

Blanching meaning (often used to help preserve vitamins)

A

Cook food in boiling water for very short amount of time before cooling

54
Q

Why over-whisking can cause foam formed to collapse

A

Trapped air escapes as set protein bonds from coagulation are broken

55
Q

When proteins over coagulate …is forced out of the mixture/ chicken etc

A

Water

56
Q

Dextrinisation is when starch breaks down into…when..

A

Dextrins
Exposed to dry heat

57
Q

Why we can spread out our intake of fat soluble vitamins

A

They are stored in the fat in our body so excess vitamins one day can be used for another day when we consume less vitamins

58
Q

Why excess water soluble vitamins is unlikely to cause any side effects

A

They are lost (excreted) from our body in urine when we urinate

59
Q

3 key roles of potassium are

A

Good cardiovascular health
Controlling balance of fluids in body
Controlling muscles and nerves (works with sodium (salt) to do this)

60
Q

How many fruits and vegetables should we eat a day

A

5 PORTIONS

61
Q

How many portions of fish should we eat a week

A

2
(At least 1 oily)

62
Q

Why meals for elderly should have strong flavour and smell

A

To make the meal more appetising as senses e.g smell decrease with age

63
Q

Ways to give correct portion size e.g in restaurants

A

Use smaller dishes to serve food in (so food fills up plate)
Use cutter to evenly divide cake/ pizza
Use scoops to measure out portion e.g vegetables/ pie
Accurately measure portions with weighing scales using healthy guidelines e.g for pasta
One portion of meat should be size of palm
One portion of cooked vegetables should be size of fist

64
Q

Why stir frying is healthier than other frying methods

A

Vegetable oils used which are healthier than solid fats as they are mostly unsaturated
Food cooked quicker- less time for fat to be absorbed
Food cooks quicker so retains more nutrients

65
Q

2 benefits of fan oven over gas oven

A

Better heat distribution so food more evenly cooked
Oven heats up quicker so food cooks quicker

66
Q

Methods of heat transfer used in baking

A

Convection
Radiation
Conduction

67
Q

Why minced beef is suitable for dry frying

A

It has a high fat content which melts when heated into the pan so cooks the mince and prevents it from sticking

68
Q

True or false, roasting uses fat

A

True

69
Q

How to baste turkey

A

Pour liquids from roasting tin back over turkey during cooking
(Makes turkey more moist and tender as it absorbs the juices, makes it crispier and makes it browner)

70
Q

How gelatinisation occurs in roux based source

A

When mixture is heated bonds between starch molecules in flour break down
Liquid enters starch granules making them swell
Between 62 and 80 degrees starch granules burst releasing starch into liquid making sauce thicken

71
Q

Plasticity of fats meaning

A

How easily they are spread.

72
Q

What is a natural source of lecithin

A

Egg yolks

73
Q

What part of eggs contain lecithin

A

Egg yolks

74
Q

Role of egg yolks in mayonnaise

A

Egg yolks contain lecithin (natural emulsifier)
Holds oily and watery parts of mayonnaise together to prevent them from separating

75
Q

Bicarbonate of soda + …. makes baking powder

A

Cream of tartar

76
Q

Plain flour + … makes self raising flour

A

Baking powder

77
Q

What makes Choux pastry runnier than normal dough and why is it needed

A

High liquid content
Evaporates when heated to form steam during baking to help dough rise properly

78
Q

True or false, bicarbonate of soda has a strong unpleasant taste

A

True
(This makes it good for gingerbread as it already has a strong flavour so you can’t taste the bicarbonate of soda)

79
Q

Mechanical methods to aerate cake mixture (trap air in it)

A

Creaming- cream together butter and sugar until light and fluffy (traps air to form foam which gives spongy texture when cooked)

Beating- vigorously mix mixture with spoon/ fork to drive air into mixture e.g when adding eggs- denatures protein in eggs so more air can be trapped

Whisking- (similar to creaming) whisk together butter and sugar until light and fluffy and whisking eggs denatures protein in eggs so more air can be trapped

Sieving- sieve flour into mixing bowl so air becomes trapped between flour particles to aerate the flour and remove any lumps

Folding- fold cake mixture by using a spatula to bring mixture back over itself to keep air trapped e.g after sieving

80
Q

How salami is made

A

Raw meat mixed with sugar/ salt
Bacteria added to ferment sugar producing lactic acid
This lowers PH so denatures protein in meat causing it to coagulate and force water out

81
Q

5 conditions for microorganisms to grow e.g bacteria/ yeast

A

Food
Warmth
Moisture
Time
PH

82
Q

Probiotic meaning

A

Live friendly bacteria that provide health benefits and are non- pathogenic

83
Q

Role of bacteria in yoghurt making

A

Added to milk and ferment lactose producing lactic acid
Lactic acid thickens milk giving it sour taste
Probiotics added to yoghurt to provide health benefits

84
Q

Why salami is safer to eat for longer than other meats

A

It has low PH (due to lactic acid produced from fermentation of sugar)
It lacks moisture (as water is forced out of meat when protein coagulates due to low PH)

85
Q

How vacuum packing preserves food

A

Food is kept in sealed, airtight packaging
Prevents growth of harmful microorganism as they need oxygen to grow and there is no oxygen

86
Q

2 EU regulations for GM crops

A

Pass strict safety test before being sold
Foods containing more than 1% GM ingredients must be clearly labelled

87
Q

Trawling meaning

A

Boats drag large fishing nets across surface of sea bed (can lead to overfishing as lots of fish caught)

88
Q

How floods limit food production

A

Wash nutrients out of soil making it infertile so crops are unable to grow
Can drown crops/ wash them away

89
Q

Artificial sweetener beginning with A

A

Aspartame

90
Q

2 vitamins added to margarine

A

Vitamin A
Vitamin D

91
Q

Plant sterols role in fortified vegetable fat spreads

A

Help reduce cholesterol levels in body

92
Q

Numbers of 5 B vitamins

A

1, 2, 3, 9, 12

93
Q

Role of iodine

A

Make hormones used by body

94
Q

3 B vitamins that help nervous system out of 1,2,3,9,12

A

1,3,12

95
Q

3 B vitamins that help release energy from food out of 1,2,3,9,12

A

1,2,3

96
Q

2 B vitamins needed to make red blood cells out of 1,2,3,9,12

A

9,12

97
Q

Omega 3 is needed for good brain function and reducing the risk of …

A

Heart disease

98
Q

Vitamin A is needed for good eyesight, g…, healthy… and healthy…

A

Growth
Immune system

99
Q

Vitamin A is needed for good eyesight, g…, healthy… and healthy…

A

Growth
Immune system

100
Q

3 roles of potassium are good cardiovascular health, controlling balance of…and working with sodium (salt) to control…

A

Fluids in body
Muscles and nerves

101
Q

3 roles of potassium are good cardiovascular health, controlling balance of…and working with sodium (salt) to control…

A

Fluids in body
Muscles and nerves

102
Q

HACCP meaning

A

Hazard analysis at critical control point
(Food management system used to control food safety including in cooking and cleaning and restaurants must hold evidence for practices in place)

103
Q

Food loss vs food waste

A

Food loss occurs before the food has reached the consumer e.g during transporting;p/ harvesting the food
Food waste occurs by then insurer including through food spoilage (egg due to incorrect storage), buying more food than needed etc

104
Q

Food provenance meaning

A

Origin if food- where it was grown/ reared/ raised

105
Q

Biodegradable packaging meaning

A

Packaging that is able to decompose with the aid of microorganisms e.g bacteria

106
Q

How EU food protection mark helps protect products against imitation

A

Only certain products can have the stamp
Prevents calling wrongly calling foods by certain names e.g Parmesan can only be called this if it’s from Italy

107
Q

British lion stamp meaning

A

Food safety mark ensuring chickens have been vaccinated against salmonella and are kept in high welfare standards

108
Q

2 examples of FM foods

A

Soy beans
Canola oil

109
Q

Functional food meaning

A

Foods that deliver additional/ enhanced health benefits over and above their basic nutritional value

110
Q

High pressure processing meaning

A

Method that kills harmful microorganisms on food without affecting taste/ texture/ nutrient level of food

E.g meats and fruit juices

111
Q

Soluble vs insoluble fibre

A

Soluble fibre can be broke down by bacteria in large bowl before being digested
Insoluble fibre isn’t easily digested and most passes out of body unchanged
Soluble can be found in oats, barley and ry
Insoluble can be found in oats, fruit/ veg skin, bran
Both make you feel fuller for longer, help keep healthy bowels, prevent constipation, help maintain a healthy weight

112
Q

Max amount of salt adults should consume per day

A

6g

113
Q

Factors influencing technological advancements

A

Better Research
Demand from customers e.g less environmental impact
Attempts to increase efficiency
Competition between food companies
Needing to maintain food security
Scientific advancements

114
Q

High risk foods are…foods

A

Ready to eat

115
Q

Allergy meaning

A

Immune system response to certain substance egg nuts/ eggs which can cause vomiting/ swollen throat/ rash

116
Q

Anaemia is a condition where you have a reduced number of…

A

Red blood cells

117
Q

Biological value meaning

A

Number of amino acids foods contain (usually protein based foods)

118
Q

Braising

A

Slow cooking food e.g chicken in pot with liquid, herbs and vegetables
Helps develop flavour and make meat tender

119
Q

Coagulation

A

When denatured proteins join together
Occurs with heat/ acids
Irreversible change to texture and appearance

120
Q

Coeliac disease

A

Autoimmune disease where tissue attack gut when gluten is consumed (which is a protein found in wheat, oats, barley and rye) causing damage to lining if small intestine and symptoms such as weight loss and diarrhoea
Treatment is to follow strict gluten free diet

121
Q

Cross contamination

A

Unwanted presence of bacteria and other potentially harmful unwanted substances and microorganisms that are transferred onto food via hands/ work surfaces/ equipment

122
Q

Denaturation

A

When bonds between protein break e.g due to heat/ acid

123
Q

Emulsion

A

Mixture of oily and water liquids

124
Q

Conduction

A

Transfer of heat by direct contact from hot surface- must be physical contact between food particles/ water and conductor for heat energy to be transferred

125
Q

Convection

A

Transfer if heat energy through liquid/ gas where warm particles rise then cool to heat whole oven/ liquid

GCSE Food Preparation and Nutrition (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions