Food Tech General 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
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
3
Q
Pregnant women need more protein than normal to…
A
Help their baby grow
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)
5
Q
Maximum % of energy that should come from fats is…%
A
35%
6
Q
An average adult should consume…grams of fat each day
A
70g
7
Q
An average adult should consume …grams of saturated fat max per day (and 70g of fat in general)
A
20
8
Q
No more than…% of our energy should come from saturated fats
A
11%
9
Q
Protein is needed for maintenance e.g production of…, … and…
A
Hormones
Antibodies
Enzymes
10
Q
Kwashiorkor is a disease caused by a diet very low in protein and is where..
A
The stomach swells
11
Q
…., …. and… are macronutrients meaning they are needed in large amounts
A
Protein
Fats
Carbohydrates
12
Q
Protein is needed for the growth of…, … and …
A
Nails
Hair
Muscle
13
Q
There are … non essential amino acids meaning our body can make them
A
11
14
Q
There are… essential amino acids which our body can’t make meaning we need to include them in our diet
A
9
15
Q
Omega 3 is an essential fatty acid needed for brain function and…
A
Reducing the risk of heart disease
16
Q
Omega 6 is an essential fatty acid needed for reducing … and…
A
Blood cholesterol levels
Inflammation
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
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
19
Q
High blood pressure and high blood cholesterol can cause…
A
Cardiovascular disease
20
Q
Empty calories are foods that apart from providing energy have no…
A
Nutritional value/ benefit
21
Q
Examples of foods containing empty calories (provide energy but no nutritional value) are…
A
Sweets
Cakes
Fizzy drinks
Ice cream
22
Q
GI stands for
A
Glycaemic index
23
Q
The proper name for tooth decay is…
A
Dental caries
24
Q
Omega 3 is needed for brain function and reducing risk of …
A
Heart disease
25
One alternative of protein is soya beans which must be cooked to..l
Remove toxicity (make them safe to eat)
26
True or false, soya beans are toxic if eaten raw
True
They must be cooked before eaten to make them non- toxic
27
2 protein alternatives containing soya beans are ... and ...
TVP (textured vegetable protein)
Tofu
28
TVP is a protein alternative made from soya and stands for...
Textured vegetable protein
29
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
30
How does our body make cholesterol
From fat
31
...% of our energy should come from carbohydrates
50%
32
Vitamin A is needed for good eyesight (especially in the dark) as well as.. , ... and...
Growth
Healthy immune system
Healthy skin
33
Retinol is found in... , ... , ..... and ...
Liver
Eggs
Oily fish
Butter
34
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)
35
...helps us absorb calcium
Vitamin D
36
Vitamin D helps us absorb ...
Calcium
37
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)
38
Vitamin B and C can be lost from fruits and veg by...
Heat
Water (dissolve in water)
Exposure to oxygen (vitamin C only)
39
Foods containing fluoride
Tea
Water
Fish
(And non food products like toothpaste and mouthwash)
40
On average adults should consume...grams of fibre each day
30g
41
Too little iron in diet can cause...which leads to fatigue
Anaemia
42
Dietary reference values are an estimate for the amount of...people should have in their diet
Nutrients
43
Reference intakes meaning
The amount of energy and nutrients each person should eat each day
44
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
45
True or false, you lose senses with age e.g sense of smell
True
46
Bone disease affecting children with vitamin D deficiency
Rickets
47
Rickets is a bone disease in children where the bones are soft and weak caused by a ... deficiency
Vitamin D
48
Protein should provide ... % of energy
15
49
% of energy that should come from carbohydrates, protein and fats each day
Carbohydrates = 50%
Protein= 15%
Fat= 35% (11% saturated)
50
Why does BMR decrease with age
Muscle mass decreases
51
PAL is a measure of...
How active you are
52
Temperature used when poaching eggs
Lower then when simmering
53
Blanching meaning (often used to help preserve vitamins)
Cook food in boiling water for very short amount of time before cooling
54
Why over-whisking can cause foam formed to collapse
Trapped air escapes as set protein bonds from coagulation are broken
55
When proteins over coagulate ...is forced out of the mixture/ chicken etc
Water
56
Dextrinisation is when starch breaks down into...when..
Dextrins
Exposed to dry heat
57
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
58
Why excess water soluble vitamins is unlikely to cause any side effects
They are lost (excreted) from our body in urine when we urinate
59
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)
60
How many fruits and vegetables should we eat a day
5 PORTIONS
61
How many portions of fish should we eat a week
2
(At least 1 oily)
62
Why meals for elderly should have strong flavour and smell
To make the meal more appetising as senses e.g smell decrease with age
63
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
64
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
65
2 benefits of fan oven over gas oven
Better heat distribution so food more evenly cooked
Oven heats up quicker so food cooks quicker
66
Methods of heat transfer used in baking
Convection
Radiation
Conduction
67
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
68
True or false, roasting uses fat
True
69
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)
70
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
71
Plasticity of fats meaning
How easily they are spread.
72
What is a natural source of lecithin
Egg yolks
73
What part of eggs contain lecithin
Egg yolks
74
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
75
Bicarbonate of soda + .... makes baking powder
Cream of tartar
76
Plain flour + ... makes self raising flour
Baking powder
77
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
78
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)
79
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
80
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
81
5 conditions for microorganisms to grow e.g bacteria/ yeast
Food
Warmth
Moisture
Time
PH
82
Probiotic meaning
Live friendly bacteria that provide health benefits and are non- pathogenic
83
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
84
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)
85
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
86
2 EU regulations for GM crops
Pass strict safety test before being sold
Foods containing more than 1% GM ingredients must be clearly labelled
87
Trawling meaning
Boats drag large fishing nets across surface of sea bed (can lead to overfishing as lots of fish caught)
88
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
89
Artificial sweetener beginning with A
Aspartame
90
2 vitamins added to margarine
Vitamin A
Vitamin D
91
Plant sterols role in fortified vegetable fat spreads
Help reduce cholesterol levels in body
92
Numbers of 5 B vitamins
1, 2, 3, 9, 12
93
Role of iodine
Make hormones used by body
94
3 B vitamins that help nervous system out of 1,2,3,9,12
1,3,12
95
3 B vitamins that help release energy from food out of 1,2,3,9,12
1,2,3
96
2 B vitamins needed to make red blood cells out of 1,2,3,9,12
9,12
97
Omega 3 is needed for good brain function and reducing the risk of ...
Heart disease
98
Vitamin A is needed for good eyesight, g..., healthy... and healthy...
Growth
Immune system
99
Vitamin A is needed for good eyesight, g..., healthy... and healthy...
Growth
Immune system
100
3 roles of potassium are good cardiovascular health, controlling balance of...and working with sodium (salt) to control...
Fluids in body
Muscles and nerves
101
3 roles of potassium are good cardiovascular health, controlling balance of...and working with sodium (salt) to control...
Fluids in body
Muscles and nerves
102
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)
103
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
104
Food provenance meaning
Origin if food- where it was grown/ reared/ raised
105
Biodegradable packaging meaning
Packaging that is able to decompose with the aid of microorganisms e.g bacteria
106
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
107
British lion stamp meaning
Food safety mark ensuring chickens have been vaccinated against salmonella and are kept in high welfare standards
108
2 examples of FM foods
Soy beans
Canola oil
109
Functional food meaning
Foods that deliver additional/ enhanced health benefits over and above their basic nutritional value
110
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
111
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
112
Max amount of salt adults should consume per day
6g
113
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
114
High risk foods are...foods
Ready to eat
115
Allergy meaning
Immune system response to certain substance egg nuts/ eggs which can cause vomiting/ swollen throat/ rash
116
Anaemia is a condition where you have a reduced number of...
Red blood cells
117
Biological value meaning
Number of amino acids foods contain (usually protein based foods)
118
Braising
Slow cooking food e.g chicken in pot with liquid, herbs and vegetables
Helps develop flavour and make meat tender
119
Coagulation
When denatured proteins join together
Occurs with heat/ acids
Irreversible change to texture and appearance
120
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
121
Cross contamination
Unwanted presence of bacteria and other potentially harmful unwanted substances and microorganisms that are transferred onto food via hands/ work surfaces/ equipment
122
Denaturation
When bonds between protein break e.g due to heat/ acid
123
Emulsion
Mixture of oily and water liquids
124
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
125
Convection
Transfer if heat energy through liquid/ gas where warm particles rise then cool to heat whole oven/ liquid
