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October Assessment > Home Economics > Flashcards

Home Economics Flashcards

1
Q

Food Provence

A

The origin of our food and where our food comes from

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2
Q

Food Provence helps to

A

-Identify the origin of produce
-increase food knowledge
-maintain food culture
-improve animal well fare
-improve the environment
-develop a more sustainable food system
-increased food security

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3
Q

Grown

A

Cereals
Fruit
Vegetables
Herbs
Oilseed

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4
Q

Reared

A

Poultry
Beef and veal
Pork
Goat
Mutton and lamb
Game

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5
Q

Caught

A

Fish
Shellfish (crab, prawn)

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6
Q

Oily fish

A

Mackerel
Salmon
Trout
Tuna

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7
Q

White fish

A

Cod
Haddock
Plaice
Sea bass

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8
Q

Shellfish

A

Crab
Prawns
Mussels
Scallops

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9
Q

Pots and creels

A

These are baited with fish and places in the seabed to be collected later (crab)

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10
Q

Line caught

A

Large or small scale using baited hooks
(Mackerels)

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11
Q

Trawling

A

Drawing a net towed by a boat (a trawler) around a school of fish (tuna)

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12
Q

Dredging

A

Dragging metal framed nets with rakes attached through the seabed to release shellfish

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13
Q

Sustainability of fish

A

Ensuring of fish populations remain healthy and are not over exploited

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14
Q

Steps involved in crop production

A

Preparing soil
Sowing seedlings
Watering
Fertilising
Wedding
Protecting from pests
Harvesting
Separation and inspection
Storage

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15
Q

Organic food

A

Organic food is food which is grown without chemical fertilisers

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16
Q

Organic farming definition

A

Organic farming Is animals which is allowed to roam about freely

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17
Q

Intensive farming definition

A

Intensive farming boosts production but can harm the environment with chemicals

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18
Q

Intense farming

A

High yield crops

Pesticides used to control weeds and pests

Chemical fertilisers to enrich soil

Animals kept indoors with limited space

Mechanised agriculture

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19
Q

Organic farming

A

Crop rotation linked to seasons

Hand weeding and natural pest control

Green manure and composting to enrich soil

Animals are given space to move freely

Intensive agriculture

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20
Q

Food processing

A

Is the stages of raw ingredients turned into food made for consumption

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21
Q

Primary processing

A

Primary processing is food processed before it can be eaten

22
Q

Secondary processing

A

Secondary processing uses products like flour and converts into more complex foods

23
Q

.

A
24
Q

Food is processed to

A

-Make it safe to eat
-make it enjoyable to eat
-preserve it and slow down spoilage
-make it easier to prepare and serve
-maintain its consistency
-add variety to the diet
-make it available out of season
-reduce time spent on meal preparation at home

25
Q

Food production has three parts

A

Input
Process
Output

26
Q

Input

A

The different ingredients, materials, machinery and items that go into the system

27
Q

Process

A

The different things that happen to the input that change it into the output

28
Q

Output

A

The finished food product

29
Q

Food supply chain

A

The point at which food leaves the farm, to the time it reaches the fork and goes through several different processes

30
Q

The food supply

A

Agricultural sector-farms or fisheries

Manufacturing sector-factories/processing

Distribution sector-lorries/shops

31
Q

Primary processing of milk

A

Cows are milked at least twice a day

Milk is stored a 4*c and transported for processing at a dairy

Milk is heated very high for a short time and to destroy pathogens bacteria

The pasteurised milk is separated into cream and liquid components

Cream and liquid components are reblended and amount of cream added depends on the type of milk being produced

Have an even consistency and homogenisation takes place involves the milk being pushed through a hole at pressure

so that large fat molecules are broken down and dispersed evenly

32
Q

Primary processing of wheat

A

Wheat is grown in a field

The harvesting process removes the wheat grains from the wheat

The harvested wheat grains are stored until they’re needed for use

Then transported to a mill

The wheat is cleaned and conditioned to soften the outer bran layer

Flour is milled using a range of rollers and sieves

The bran, wheatgerm and endosperm are separated and blended into different types of flour

33
Q

Wheat

A

Whole meal flour uses all parts of the grain

Brown flour contains about 85% of the original grain, some bran and germ removed

White flour is made from endosperm only

34
Q

Secondary processing of milk into cheese

A

Specific bacteria are used to thicken milk:

-rennet is added to milk (an enzyme used to separate milk into curds and whey)

-curds (solid) are cut and whey (liquid) is released and drained from curds

-cheddar is made by cutting blocks of curd and placing them on top of eachother

-salt is added once the curd is milled into crumbs to add flavour and prolong shelf life

-cheeses is shaped by processing the curd into moulds which removes more whey, resulting in a firm textured cheese

35
Q

Content Command

A

Use of a debt card. Evaluate

Personal hygiene Analyse
and food supply

Rate of fat in the diet. Discuss

36
Q

Fruit and vegetables pre portions

A

A portion is 80g or any of these:

1 apple, pear or other similar sized fruit

3 heaped tablespoons of vegetables

A dessert bowl of salad

30g of dried fruit

150ml glass of fruit juice or smoothie

37
Q

Eat well guide applies too everyone but

A

Children under 2 years because they have different nutritional needs

38
Q

Name for yellow part on eat well guide

A

Potatoes, bread, rice, pasta and other starchy carbohydrates

39
Q

Name for purple part on eat well guide

A

Oil and spreads

40
Q

Name for blue part on eat well guide

A

Dairy and alternatives

41
Q

Name for pink part on eat well guide

A

Beans, pulses, fish, eggs, meat and other proteins

42
Q

Name for green part on eat well guide

A

Fruit and vegetables

43
Q

Foods high in fat can cause

A

Weight gain
Obesity
Cardiovascular disease

44
Q

Foods high in salt can cause

A

Hypertension (high blood pressure)
Cardiovascular disease

45
Q

Foods high in sugars can cause

A

Dental caries (tooth decay)
Obesity
Type 2 diabetes

46
Q

Fruit and vegetables nutrients

A

Fibre
Vitamins and minerals
Vitamin A and C
Iron

47
Q

Oil and spreads nutrients

A

Fat

48
Q

Beans, pulses, fish, eggs, meat and other proteins nutrients

A

Proteins
Vitamins and minerals

49
Q

Dairy and alternatives nutrients

A

Protein
Calcium
Vitamins and minerals

50
Q

Potatoes, bread, rice, pasta and other starchy carbohydrates

A

Carbohydrates
Fibre

October Assessment (10 decks)

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