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nutritional value > miscellaneous > Flashcards

miscellaneous Flashcards

1
Q

eggs should feel….

A

heavy for their size.

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2
Q

avoid purchasing eggs with …….

A

cracked shells as it quickens the rate of spoilage

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3
Q

whites-refridgerated-

A

two to four days in an airtight container

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4
Q

yolks-fridge-water

A

two to four days

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5
Q

eu legislation states that each egg should be stamped with a

A

code :
number to say rearing method
two letters for country
best before date

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6
Q

in the eqas scheme, the producer and packager must be…

A

certified members

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7
Q

pasteurisation temperature & time

A

72 degrees, 25 seconds….cooled to 10

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8
Q

sterilisation temperature & time

A

110 degrees, 30 minutes

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9
Q

uht milk

A

132 degrees, 1-2 secs, cooled to 10

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10
Q

condensed milk

A

homogenised
pasteurised, 15% sugar added.
evaporated to one third v
cooled, sealed into cans

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11
Q

evaporated milk

A
  • pasteurised,
  • evap to half v
  • homoge
  • sealed into cans
  • sterilised at 115 for 20 mins
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12
Q

contain a small amount of cholesterol

A

shell fish

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13
Q

fish sources of vitamin a and c

A

some shellfish

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14
Q

fish that are good sources of iron

A

shellfish

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15
Q

yolk contains…ch….

A

cholesterol

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16
Q

fat in the yolk is dispersed in a

A

fine emulsion

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17
Q

carbohydrates in dairy

A

lactose

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18
Q

lactic acid bacteria acts on

A

lactose

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19
Q

rennet contains rennin…which acts on

A

caseinogen

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20
Q

after rennet is added, mixture is

A

left for 35-40 mins

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21
Q

successful refining always alters products

A
  • sifted + - purified
  • reducing rollers
  • air classified
  • additives
  • package and label
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22
Q

startchy cereals can be beneficial

A

sieved, cleaned, conditioned, blended, break rolled

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23
Q

picky consumers prefer purchasing countless quick-chill leek soups daily

A 
prepared,
 cooking,
 packaging, 
pasteurising,
 chilled, 
quality, 
labelled, 
stored, 
distributed
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24
Q

Dried milk

A
  • homogenised
  • pasteurised
  • evaporated to 60% v
  • dried
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25
Q

How to dry milk

A

Roller drying

Or spray drying

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26
Q

Eg box labelling x4 info

A
  • Name and adress of packager and seller,
  • No of eggs
  • Best before date
  • Size of eggs
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27
Q

Perhaps someone reliable can choose delicious scrumptious cheese colms starving please

A
  • Pasteurised
  • starter culture
  • rennet
  • curds and whey
  • cut
  • draining
  • scalding
  • cheddaring
  • curd chips
  • salt
  • packaged labelled
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28
Q

Mushrooms are a good source of

A

B vitamins

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29
Q

Leafy Green veg

A

Calcium, folate, non haem iron, vitamin a and x

30
Q

after draining,

A

cottage cheese is produced

31
Q

scalding is done to

A

realease more whey and achieve the correct consistency

32
Q

cheddaring

A

curs are cut into blocks and piled on top of each other to to release more whey

33
Q

yoghurt pasteurisation

A

90 for 15 to 30 mins

34
Q

bran of cereals

A

cellulose

35
Q

aleurone has which type of protein

A

lbv

36
Q

endosperm has the protein….

A

gluten

37
Q

germ contains which type of fatty acid

A

PSA, linoleic

38
Q

series of rotating sieves starting with a

A

coarse mesh sieve

39
Q

air is blown through

A

at sifting and purification

40
Q

break rolling

A

separates bran without breaking it

41
Q

air is classified to create a

A

lighter flour

42
Q

minerals found in fruit

A

Calcium and iron

43
Q

vitamins found in fruit and vegetables

A

a b c

44
Q

offal is lower in ……. …….. than meat

A

saturated fat

45
Q

once incubated, the yogurt is ……. to ….. degrees to stop ……

A

cooled, 5. fermentation

46
Q

carbohydrates value in cereals

A

71%

47
Q

store dry products

A

in an airtight container after opening

48
Q

irritation extends shelf life because

A

Kills microorganisms

slows down ripening of fruits and vegetables

49
Q

fruit with potassium

A

bananas

50
Q

Organic fruits are more expensive because

A

They give a lower yield

51
Q

The name of the body which does inspections and implement certification for organic fruits and vegetables

A

Irish organic farmers and growers Association

52
Q

By law organic fruit and vegetables must be labelled With

A

▪ eu euro Leaf organic logo
▪ a certification code from the Irish organic farmers and growers association
▪ the place of farming
▪ the words certified organic

53
Q

stewing time

A

2 to 4 hours

54
Q

braising time

A

1 to 5 hours

55
Q

perfectly tasty spaghetti pleases consumers senses

A 
●purchasing
●transportation
●storage
●preparation
●cooking
●serving
56
Q

haacp prevents children consuming mouldy chicken

A
  • haacp team
  • potential harzards
  • ccps
  • critical limits
  • monitering(visual inspections, physical measurements )(who, what, when, how)
  • corrective actions
57
Q

soup prep

A

cooked 72 degree
pasteurised 80 for 10 min
chilled 3 degrees (blast chilling
stored and transported at 1 to 3 degrees

58
Q

the endosperm is ground

A

by smooth steel reducing rollers

59
Q

wheat is break rolled by

A

passing through rotating ridged rollers

60
Q

ponceau

A

Red colouring

61
Q

preserving food always stretches shelf life

A 
preparation 
filling
air removal
sealing
sterilisation 
labelling
62
Q

aseptic canning

A

retains nutritional value and sensory charcteristics

63
Q

high acid food

A

100 degrees less than 30 mins

64
Q

low acid food

A

115 for 30 mins

65
Q

pure va is a

A

yellow alcohol

66
Q

beta carotene

A

yellow or orange oil

67
Q

4 sources of vd

A

oily fish, eggs, margarine. fortified milk

68
Q

rickets

A

Affects children bones go soft and weak due to low bone mass increased risk of fractures and Bone deformities

69
Q

Osteoporosis

A

Effects postmenopausal women and older people bones go brittle and fragile and porous due to a loss in bone mass can lead to increased risk of fractures, stooped posture, and back pain due to a collapsed vertebra

70
Q

osteomalacia

A

Effects adults bone become weak and fragile due to low bone mass increased risk of fractures and bone pain

71
Q

dental decay

A

The tooth enamel bone and cementum weaken

72
Q

V b12 is destroyed by

A

strong acids, alkali and light

nutritional value (3 decks)

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