mocks Flashcards
properties of starch - gelatinisation
when starch is combined Wirth liquid and is heated to 55 - 70*C the grains swell, burst and absorb the liquid around them, increasing the viscosity.
culinary application - moist heat - roux sauce, dry heat - popcorn
properties of starch - dextrinisation
when dry heat is added to starch based foods short chained polysaccharides called dextrin are formed. this causes a colour change on the surface of the food resulting in an attractive brown appearance e.g. toast
vitamin K - properties
-fat soluble
-heat stable
vitamin k - food sources
leafy green veg
cereals
oily fish e.g. sardines
vitamin k - biological functions
aids the clotting of blood
regulates the level of calcium in bones
vitamin k - effects of deficney
slow blood clotting pf ruptured blood vessel, leading to haemorrhaging
lipids - flash point
extreme overheating of lipids to 310C(fats) and 325C(oils) causes a vapour to be emitted that can spontaneously ignite
lipids - emulsion
a colloidal solution, formed when two immiscible lipids are forced to mix together.
citizens information board
provides information and advice to consumers on a broad range of areas including consumer rights, social welfare payments, family law and housing
safety symbols - conformity europeenne
indicates good comply with European safety standards
e.g. child toys
safety symbols - double insulated
indicates goods are double insulated, so they do not require a safety connection to an earth wire
e.g. toaster
safety symbols - Irish mark of electrical conformity
indicates electronic goods have chives a high safety level
lipids - functions(1)
lipids supply the body with heat and energy , helping to keep body temperature at 37*C
lipids - functions(2)
lipids form a protective layer that surrounds delicate organs e.g kidneys
lipids - function(3)
lipids provide the body with essential amino acids that cannot be obtained from the body e.g. linoleic acid
yeast - fermentation
breakdown of carbohydrate by microorganims
production of yoghurt (1)
homogenised - milk is homogenised at 30*C
production of yoghurt (2)
pasteurised - milk is apsteriused at 90*C for 15-30 minutes
production of yoghurt (3)
cooled - milk is called at 37*C to provide the ideal growth temperature for the addition of the starter culture
production of yoghurt (4)
starter culture - a starter culture of lactic acid bacteria is added
production of yoghurt (5)
fermentation - the mixture is incubated for 6-8 hours to allow the starter culture to cement. during this time ht Emily thickens due to protein coagulation and lactose is converted to lactic acid, which gives yoghurt its distinctive flavour
production of yoghurt (6)
cooled - yoghurt is cooled at 5*C to stop fermentation
production of yoghurt (7)
packaged - yoghurt is packages in containers of varying sizes e.g. 125g or 500g, made of varying materials e.g. plastic or cardboard
production of yoghurt (8)
labelled - the packaging is labelled with details including the type of yoghurt, ingredients, storage instructions, allergy advice and nutritional information
antioxidant
can counteract the damaging effect of free radicals
types of yeast
fresh yeast - crumbly texture
fast action dried yeast - most popular
calcium - dietary sources
milk
cheese
yoghurt
calcium - biological functions(1)
aids the formation of strong bones and teeth.
calcium - biological function(2)
assets blood clotting which is necessary if an injury causes damage to blood vessels
calcium - biological function (3)
aids normal muscle contraction
calcium - effects of deficiency (1)
increased risk of bone dieases, such as rickets, osteomalacia and osteoporosis and tooth decay
calcium - effects of deficiency (2)
slow blood clotting of ruptured blood vessels. this can cause haemorrhaging
calcium - effects of deficiency (3)
muscles fail to relax after contraction. this can cause muscular spasms and cramps
calcium - assist absorption (1)
vitamin d stimulates the production of calcium binding protein assisting absorption
calcium - assist absorption (2)
the hormone oestrogen, produced in the ovaries, promotes calcium absorption
calcium - assist absorption (3)
phosphorus combines with calcium, creating calcium phosphate, which is easier to absorb
calcium - assist absorption (4)
an acid environment promotes calcium absorption
calcium - hinder absorption (1)
tannins present in tea and coffee bind to calcium
calcium - hinder absorption (2)
excess dietary fibre binds to calcium
calcium - hinder absorption (3)
excess fat binds with calcium, creating insoluble and non absorbable calcium soaps
calcium - hinder absorption (4)
physic acid in wholegrain bread and seeds binds to calcium
ways to reduce household expenditure (1)
buy own brans foods instead of branded products in supermarkets
ways to reduce household expenditure (2)
shop in discount food stores e.g. lidl or Aldi, Iceland
ways to reduce household expenditure (3)
purchase non perishable foods, e.g. pasta, in bulk,
life assurance
form of insurance taken out on a persons life
life assurance - term life assurance (1)
an insurance policy that covers individuals for a specified and agreed length of time, e.g. ten years
life assurance - term life assurance (2)
if a person survives the term of the cover, no paint is made. they use renew their policy to ensure continued cover
life assurance - term life assurance (3)
mortgage protection insurance is the most common example
life assurance - whole of life assurance (1)
an insurance policy that lasts for a whole lifetime. the persons life is covered indefinitely, as long as payments are made
life assurance - whole of life assurance (2)
a lump sum of compensation is paid out to serving relatives on the death of the policyholder
life assurance - whole of life assurance (3)
it is more expensive then term of life assurance, but a claim is inevitable
life assurance - endowment life assurance (1)
an insurance policy that combines life assurance and a savings element
life assurance - endowment life assurance (2)
part of the policyholders payments are used to purchase life assurance. the rest are invested in funds by the insurance company
life assurance - endowment life assurance(3)
it is the most expensive form of life assurance
difficulties faced by a family member with special needs (1)
lack of mobility may be difficulty experience by a person. with a physical disability. even with aids such as wheelchairs or guide dogs, they may feel they lack the freedom to move about or access transport
difficulties faced by a family member with special needs (2)
lack of independence can affect people with special needs, especially those who need constant care from others
difficulties faced by a family member with special needs (3)
social isolation may be experienced by those with a physical disability, as their disability may make it difficult for them to get out and to meet new people
difficulties faced by the family unit when a family member has special needs (1)
isolation and exhaustion may be experncied by parents whoa re the primary carers for family members with special needs as they might not get a break or day off
difficulties faced by the family unit when a family member has special needs (2)
increased expenditure e.g. on special equipment, carers visits, doctors appointments and home conversions, may affect the family finance
difficulties faced by the family unit when a family member has special needs (3)
feelings of stress and guilt are experienced by parents who are finding it hard to split their time between all of their family members
how the family can respond to the needs of a family member who has special needs (1)
adapt the home to suit the requirements of the family member with special needs, e.g. a sensory room can provide stress relief for those with autism spectrum iasorder
how the family can respond to the needs of a family member who has special needs (2)
encourage independence whoever possible e.g. teach the family member with special needs to dress themselves, cook or use computers.
how the family can respond to the needs of a family member who has special needs (3)
one parent may choose to stay at home to look after the family member with special needs, so that they are not reliant on others
nutritional significance of fruit - proteins
-contains trace amounts of LBV protein
nutritional significance of fruit - carbohydrates
-contains sugar, starch, dietary fibre and pectin in varying amounts
-dietary fibre is mainly present in the skins of fruit, making pears and apples an excellent source
nutritional significance of fruit - fats
-lacks fat, due to its high water contnet
nutritional significance of fruit - vitamins
-fruit espciellay berry fruit and citrus fruit, contains an excellent source of vitamin c
-lacks vitamin d and B12
nutritional significance of fruit - minerals
-contains small amount of calcium
-bananas contain potassium
nutritional significance of fruit - water
-high water content
-dried fruit contains much less water e.g. raisins
ripening and decaying of fruit (1)
enzymic action causes fruit to go through a life cycle from unripe to ripe, then from overripe to decayed
ripening and decaying of fruit (2)
unripe fruit has a high content of starch and is partially inedible and unappealing
ripening and decaying of fruit (3)
as fruit ripens - colour of fruit changes, e.g. bananas go from green to yellow and texture changes e.g. plums become soft and easy to digest
cooking on fruit (1)
eat fruit raw where possible to avoid vitamins and minerals being destroyed by heat
cooking on fruit (2)
cook fruit quickly in the least amount of water possible, as water soluble vitamins are lost at high temperatures
cooking on fruit (3)
avoid copper or brass saucepans, as they react with vitamin C in fruit destroying it
cooking o n fruit (4)
cover fruit with a tightly fitted life when boiling to avoid loss of water soluble vitamins through evaporation
startegies for increasing a Childs consumption of fruit (1)
offer fruit as a snack instead of sugary sweets
startegies for increasing a Childs consumption of fruit (2)
add raisins or bananas to cereal
startegies for increasing a Childs consumption of fruit (3)
children have a natural tendency to copy their parents, so eat fruit
different types of yoghurts - natural yoghurt
has no added flavours or sugar or sweetness, giving it a slightly acidic , tart flavour
different type of yoghurts - greek yoghurt
has a thicker and creamier texture than stirred yoghurt due to the addition of milk solids
different type of yoghurt - set yoghurt
fermented in individual yoghurt pots that may have fruit or flavourings at the base
different types of yoghurt - frozen yoghurt
made by blending sugar or sweeteners, satbkilisrers, emulsifiers and flavours, then freezing
dietetic value of yoghurt (1)
an excellents source of easily digestible HBV protein that assists with growth and repair, this makes it a valuable food in the diets of children , teenagers and pregnant women
dietetic value of yoghurt (2)
good source of calcium, which is vital for forming strong bones espciellay in children and teenagers
dietetic value of yoghurt (3)
individuals with high cholesterol should choose low fat yoghurts, as they have a reduced saturated fat content
dietetic value of yoghurt (4)
versatile food suited to many different culinary uses e.g. drinks(smoothie), baking(cheesecake) and desserts(fruit salad)
advantages of insurance (1)
helps provide peace of mind as there is comfort in knowing measures of protection are in place for unforeseen circumstances
advantages of insurance (2)
property insurance prospects assets such as homes and valuable items, as compensation is paid but to repair or replace these if they re damaged , stole or lost
advantages of insurance (3)
life assurance policies provide financial protection as compensation is paid out to dependents on death.
advantages of insurance (4)
property insurance can include punily liability which covers homeowners liability for injury or loss suffered by another person on their property as a result on an accident
statutory service - National disability authority (NDA)
the NDA provides expert advice to the government on disability policy in Ireland, e.g. disability services and supports, employment oppurtunities and housing
voluntary services - rehab
rehab is a charity that promotes diversity and inclusion for people with a disability to disadvantage.it provides services including - rehab care, which provides health and social care services, e.g. resource centres, supported accommodation and respite care all over Ireland
