Food Tech General Flashcards
3 roles of protein
Growth e.g muscles, hair, nails
Repair e.g body cells/ tissues
Maintenance e.g producing hormones, antibodies and enzymes
An average adult should consume…grams of protein a day
(Women should eat..grams and men should eat…grams each day)
50
45
55
Pregnant women need more protein than normal to…
Help their baby grow
Health problems caused by protein deficiency
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)
Maximum % of energy that should come from fats is…%
35%
An average adult should consume…grams of fat each day
70g
An average adult should consume …grams of saturated fat max per day (and 70g of fat in general)
20
No more than…% of our energy should come from saturated fats
11%
Protein is needed for maintenance e.g production of…, … and…
Hormones
Antibodies
Enzymes
Kwashiorkor is a disease caused by a diet very low in protein and is where..
The stomach swells
…., …. and… are macronutrients meaning they are needed in large amounts
Protein
Fats
Carbohydrates
Protein is needed for the growth of…, … and …
Nails
Hair
Muscle
There are … non essential amino acids meaning our body can make them
11
There are… essential amino acids which our body can’t make meaning we need to include them in our diet
9
Omega 3 is an essential fatty acid needed for brain function and…
Reducing the risk of heart disease
Omega 6 is an essential fatty acid needed for reducing … and…
Blood cholesterol levels
Inflammation
Why unsaturated fat is healthier than saturated fat
Saturated fat can increase cholesterol levels and increase the risk of cardiovascular disease
Unsaturated fat lower blood cholesterol levels
Cardiovascular disease meaning (can be caused by high blood pressure and high blood cholesterol levels)
Where there is reduced blood flow to the heart
High blood pressure and high blood cholesterol can cause…
Cardiovascular disease
Empty calories are foods that apart from providing energy have no…
Nutritional value/ benefit
Examples of foods containing empty calories (provide energy but no nutritional value) are…
Sweets
Cakes
Fizzy drinks
Ice cream
GI stands for
Glycaemic index
The proper name for tooth decay is…
Dental caries
Omega 3 is needed for brain function and reducing risk of …
Heart disease
One alternative of protein is soya beans which must be cooked to..l
Remove toxicity (make them safe to eat)
True or false, soya beans are toxic if eaten raw
True
They must be cooked before eaten to make them non- toxic
2 protein alternatives containing soya beans are … and …
TVP (textured vegetable protein)
Tofu
TVP is a protein alternative made from soya and stands for…
Textured vegetable protein
TVP vs tofu (both are protein alternatives made from soya beans)
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 does our body make cholesterol
From fat
…% of our energy should come from carbohydrates
50%
Vitamin A is needed for good eyesight (especially in the dark) as well as.. , … and…
Growth
Healthy immune system
Healthy skin
Retinol is found in… , … , ….. and …
Liver
Eggs
Oily fish
Butter
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)
Weaker immune system
Stunted growth
(As it is needed for growth and a healthy immune system)
…helps us absorb calcium
Vitamin D
Vitamin D helps us absorb …
Calcium
How to carefully store, prepare and cook fruits and vegetable to maintain maximum amount of water soluble vitamins B and C
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)
Vitamin B and C can be lost from fruits and veg by…
Heat
Water (dissolve in water)
Exposure to oxygen (vitamin C only)
Foods containing fluoride
Tea
Water
Fish
(And non food products like toothpaste and mouthwash)
On average adults should consume…grams of fibre each day
30g
Too little iron in diet can cause…which leads to fatigue
Anaemia
Dietary reference values are an estimate for the amount of…people should have in their diet
Nutrients
Reference intakes meaning
The amount of energy and nutrients each person should eat each day
Reference intake vs dietary reference value
Reference intake: amount of energy and nutrients each person should have a day
Dietary reference value: amount of nutrients people should have
True or false, you lose senses with age e.g sense of smell
True
Bone disease affecting children with vitamin D deficiency
Rickets
Rickets is a bone disease in children where the bones are soft and weak caused by a … deficiency
Vitamin D
Protein should provide … % of energy
15
% of energy that should come from carbohydrates, protein and fats each day
Carbohydrates = 50%
Protein= 15%
Fat= 35% (11% saturated)
Why does BMR decrease with age
Muscle mass decreases
PAL is a measure of…
How active you are
Temperature used when poaching eggs
Lower then when simmering
Blanching meaning (often used to help preserve vitamins)
Cook food in boiling water for very short amount of time before cooling
Why over-whisking can cause foam formed to collapse
Trapped air escapes as set protein bonds from coagulation are broken
When proteins over coagulate …is forced out of the mixture/ chicken etc
Water
Dextrinisation is when starch breaks down into…when..
Dextrins
Exposed to dry heat
Why we can spread out our intake of fat soluble vitamins
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
Why excess water soluble vitamins is unlikely to cause any side effects
They are lost (excreted) from our body in urine when we urinate
3 key roles of potassium are
Good cardiovascular health
Controlling balance of fluids in body
Controlling muscles and nerves (works with sodium (salt) to do this)
How many fruits and vegetables should we eat a day
5 PORTIONS
How many portions of fish should we eat a week
2
(At least 1 oily)
Why meals for elderly should have strong flavour and smell
To make the meal more appetising as senses e.g smell decrease with age
Ways to give correct portion size e.g in restaurants
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
Why stir frying is healthier than other frying methods
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
2 benefits of fan oven over gas oven
Better heat distribution so food more evenly cooked
Oven heats up quicker so food cooks quicker
Methods of heat transfer used in baking
Convection
Radiation
Conduction
Why minced beef is suitable for dry frying
It has a high fat content which melts when heated into the pan so cooks the mince and prevents it from sticking
True or false, roasting uses fat
True
How to baste turkey
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)
How gelatinisation occurs in roux based source
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
Plasticity of fats meaning
How easily they are spread.
What is a natural source of lecithin
Egg yolks
What part of eggs contain lecithin
Egg yolks
Role of egg yolks in mayonnaise
Egg yolks contain lecithin (natural emulsifier)
Holds oily and watery parts of mayonnaise together to prevent them from separating
Bicarbonate of soda + …. makes baking powder
Cream of tartar
Plain flour + … makes self raising flour
Baking powder
What makes Choux pastry runnier than normal dough and why is it needed
High liquid content
Evaporates when heated to form steam during baking to help dough rise properly
True or false, bicarbonate of soda has a strong unpleasant taste
True
(This makes it good for gingerbread as it already has a strong flavour so you can’t taste the bicarbonate of soda)
Mechanical methods to aerate cake mixture (trap air in it)
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
How salami is made
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
5 conditions for microorganisms to grow e.g bacteria/ yeast
Food
Warmth
Moisture
Time
PH
Probiotic meaning
Live friendly bacteria that provide health benefits and are non- pathogenic
Role of bacteria in yoghurt making
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
Why salami is safer to eat for longer than other meats
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)
How vacuum packing preserves food
Food is kept in sealed, airtight packaging
Prevents growth of harmful microorganism as they need oxygen to grow and there is no oxygen
2 EU regulations for GM crops
Pass strict safety test before being sold
Foods containing more than 1% GM ingredients must be clearly labelled
Trawling meaning
Boats drag large fishing nets across surface of sea bed (can lead to overfishing as lots of fish caught)
How floods limit food production
Wash nutrients out of soil making it infertile so crops are unable to grow
Can drown crops/ wash them away
Artificial sweetener beginning with A
Aspartame
2 vitamins added to margarine
Vitamin A
Vitamin D
Plant sterols role in fortified vegetable fat spreads
Help reduce cholesterol levels in body
Numbers of 5 B vitamins
1, 2, 3, 9, 12
Role of iodine
Make hormones used by body
3 B vitamins that help nervous system out of 1,2,3,9,12
1,3,12
3 B vitamins that help release energy from food out of 1,2,3,9,12
1,2,3
2 B vitamins needed to make red blood cells out of 1,2,3,9,12
9,12
Omega 3 is needed for good brain function and reducing the risk of …
Heart disease
Vitamin A is needed for good eyesight, g…, healthy… and healthy…
Growth
Immune system
Vitamin A is needed for good eyesight, g…, healthy… and healthy…
Growth
Immune system
3 roles of potassium are good cardiovascular health, controlling balance of…and working with sodium (salt) to control…
Fluids in body
Muscles and nerves
3 roles of potassium are good cardiovascular health, controlling balance of…and working with sodium (salt) to control…
Fluids in body
Muscles and nerves
HACCP meaning
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)
Food loss vs food waste
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
Food provenance meaning
Origin if food- where it was grown/ reared/ raised
Biodegradable packaging meaning
Packaging that is able to decompose with the aid of microorganisms e.g bacteria
How EU food protection mark helps protect products against imitation
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
British lion stamp meaning
Food safety mark ensuring chickens have been vaccinated against salmonella and are kept in high welfare standards
2 examples of FM foods
Soy beans
Canola oil
Functional food meaning
Foods that deliver additional/ enhanced health benefits over and above their basic nutritional value
High pressure processing meaning
Method that kills harmful microorganisms on food without affecting taste/ texture/ nutrient level of food
E.g meats and fruit juices
Soluble vs insoluble fibre
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
Max amount of salt adults should consume per day
6g
Factors influencing technological advancements
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
High risk foods are…foods
Ready to eat
Allergy meaning
Immune system response to certain substance egg nuts/ eggs which can cause vomiting/ swollen throat/ rash
Anaemia is a condition where you have a reduced number of…
Red blood cells
Biological value meaning
Number of amino acids foods contain (usually protein based foods)
Braising
Slow cooking food e.g chicken in pot with liquid, herbs and vegetables
Helps develop flavour and make meat tender
Coagulation
When denatured proteins join together
Occurs with heat/ acids
Irreversible change to texture and appearance
Coeliac disease
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
Cross contamination
Unwanted presence of bacteria and other potentially harmful unwanted substances and microorganisms that are transferred onto food via hands/ work surfaces/ equipment
Denaturation
When bonds between protein break e.g due to heat/ acid
Emulsion
Mixture of oily and water liquids
Conduction
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
Convection
Transfer if heat energy through liquid/ gas where warm particles rise then cool to heat whole oven/ liquid
