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mocks Flashcards

1
Q

properties of starch - gelatinisation

A

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

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2
Q

properties of starch - dextrinisation

A

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

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3
Q

vitamin K - properties

A

-fat soluble
-heat stable

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4
Q

vitamin k - food sources

A

leafy green veg
cereals
oily fish e.g. sardines

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5
Q

vitamin k - biological functions

A

aids the clotting of blood
regulates the level of calcium in bones

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6
Q

vitamin k - effects of deficney

A

slow blood clotting pf ruptured blood vessel, leading to haemorrhaging

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7
Q

lipids - flash point

A

extreme overheating of lipids to 310C(fats) and 325C(oils) causes a vapour to be emitted that can spontaneously ignite

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8
Q

lipids - emulsion

A

a colloidal solution, formed when two immiscible lipids are forced to mix together.

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9
Q

citizens information board

A

provides information and advice to consumers on a broad range of areas including consumer rights, social welfare payments, family law and housing

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10
Q

safety symbols - conformity europeenne

A

indicates good comply with European safety standards
e.g. child toys

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11
Q

safety symbols - double insulated

A

indicates goods are double insulated, so they do not require a safety connection to an earth wire
e.g. toaster

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12
Q

safety symbols - Irish mark of electrical conformity

A

indicates electronic goods have chives a high safety level

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13
Q

lipids - functions(1)

A

lipids supply the body with heat and energy , helping to keep body temperature at 37*C

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14
Q

lipids - functions(2)

A

lipids form a protective layer that surrounds delicate organs e.g kidneys

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15
Q

lipids - function(3)

A

lipids provide the body with essential amino acids that cannot be obtained from the body e.g. linoleic acid

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16
Q

yeast - fermentation

A

breakdown of carbohydrate by microorganims

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17
Q

production of yoghurt (1)

A

homogenised - milk is homogenised at 30*C

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18
Q

production of yoghurt (2)

A

pasteurised - milk is apsteriused at 90*C for 15-30 minutes

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19
Q

production of yoghurt (3)

A

cooled - milk is called at 37*C to provide the ideal growth temperature for the addition of the starter culture

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20
Q

production of yoghurt (4)

A

starter culture - a starter culture of lactic acid bacteria is added

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21
Q

production of yoghurt (5)

A

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

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22
Q

production of yoghurt (6)

A

cooled - yoghurt is cooled at 5*C to stop fermentation

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23
Q

production of yoghurt (7)

A

packaged - yoghurt is packages in containers of varying sizes e.g. 125g or 500g, made of varying materials e.g. plastic or cardboard

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24
Q

production of yoghurt (8)

A

labelled - the packaging is labelled with details including the type of yoghurt, ingredients, storage instructions, allergy advice and nutritional information

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25
Q

antioxidant

A

can counteract the damaging effect of free radicals

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26
Q

types of yeast

A

fresh yeast - crumbly texture
fast action dried yeast - most popular

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27
Q

calcium - dietary sources

A

milk
cheese
yoghurt

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28
Q

calcium - biological functions(1)

A

aids the formation of strong bones and teeth.

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29
Q

calcium - biological function(2)

A

assets blood clotting which is necessary if an injury causes damage to blood vessels

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30
Q

calcium - biological function (3)

A

aids normal muscle contraction

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31
Q

calcium - effects of deficiency (1)

A

increased risk of bone dieases, such as rickets, osteomalacia and osteoporosis and tooth decay

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32
Q

calcium - effects of deficiency (2)

A

slow blood clotting of ruptured blood vessels. this can cause haemorrhaging

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33
Q

calcium - effects of deficiency (3)

A

muscles fail to relax after contraction. this can cause muscular spasms and cramps

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34
Q

calcium - assist absorption (1)

A

vitamin d stimulates the production of calcium binding protein assisting absorption

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35
Q

calcium - assist absorption (2)

A

the hormone oestrogen, produced in the ovaries, promotes calcium absorption

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36
Q

calcium - assist absorption (3)

A

phosphorus combines with calcium, creating calcium phosphate, which is easier to absorb

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37
Q

calcium - assist absorption (4)

A

an acid environment promotes calcium absorption

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38
Q

calcium - hinder absorption (1)

A

tannins present in tea and coffee bind to calcium

39
Q

calcium - hinder absorption (2)

A

excess dietary fibre binds to calcium

40
Q

calcium - hinder absorption (3)

A

excess fat binds with calcium, creating insoluble and non absorbable calcium soaps

41
Q

calcium - hinder absorption (4)

A

physic acid in wholegrain bread and seeds binds to calcium

42
Q

ways to reduce household expenditure (1)

A

buy own brans foods instead of branded products in supermarkets

43
Q

ways to reduce household expenditure (2)

A

shop in discount food stores e.g. lidl or Aldi, Iceland

44
Q

ways to reduce household expenditure (3)

A

purchase non perishable foods, e.g. pasta, in bulk,

45
Q

life assurance

A

form of insurance taken out on a persons life

46
Q

life assurance - term life assurance (1)

A

an insurance policy that covers individuals for a specified and agreed length of time, e.g. ten years

47
Q

life assurance - term life assurance (2)

A

if a person survives the term of the cover, no paint is made. they use renew their policy to ensure continued cover

48
Q

life assurance - term life assurance (3)

A

mortgage protection insurance is the most common example

49
Q

life assurance - whole of life assurance (1)

A

an insurance policy that lasts for a whole lifetime. the persons life is covered indefinitely, as long as payments are made

50
Q

life assurance - whole of life assurance (2)

A

a lump sum of compensation is paid out to serving relatives on the death of the policyholder

51
Q

life assurance - whole of life assurance (3)

A

it is more expensive then term of life assurance, but a claim is inevitable

52
Q

life assurance - endowment life assurance (1)

A

an insurance policy that combines life assurance and a savings element

53
Q

life assurance - endowment life assurance (2)

A

part of the policyholders payments are used to purchase life assurance. the rest are invested in funds by the insurance company

54
Q

life assurance - endowment life assurance(3)

A

it is the most expensive form of life assurance

55
Q

difficulties faced by a family member with special needs (1)

A

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

56
Q

difficulties faced by a family member with special needs (2)

A

lack of independence can affect people with special needs, especially those who need constant care from others

57
Q

difficulties faced by a family member with special needs (3)

A

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

58
Q

difficulties faced by the family unit when a family member has special needs (1)

A

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

59
Q

difficulties faced by the family unit when a family member has special needs (2)

A

increased expenditure e.g. on special equipment, carers visits, doctors appointments and home conversions, may affect the family finance

60
Q

difficulties faced by the family unit when a family member has special needs (3)

A

feelings of stress and guilt are experienced by parents who are finding it hard to split their time between all of their family members

61
Q

how the family can respond to the needs of a family member who has special needs (1)

A

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

62
Q

how the family can respond to the needs of a family member who has special needs (2)

A

encourage independence whoever possible e.g. teach the family member with special needs to dress themselves, cook or use computers.

63
Q

how the family can respond to the needs of a family member who has special needs (3)

A

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

64
Q

nutritional significance of fruit - proteins

A

-contains trace amounts of LBV protein

65
Q

nutritional significance of fruit - carbohydrates

A

-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

66
Q

nutritional significance of fruit - fats

A

-lacks fat, due to its high water contnet

67
Q

nutritional significance of fruit - vitamins

A

-fruit espciellay berry fruit and citrus fruit, contains an excellent source of vitamin c
-lacks vitamin d and B12

68
Q

nutritional significance of fruit - minerals

A

-contains small amount of calcium
-bananas contain potassium

69
Q

nutritional significance of fruit - water

A

-high water content
-dried fruit contains much less water e.g. raisins

70
Q

ripening and decaying of fruit (1)

A

enzymic action causes fruit to go through a life cycle from unripe to ripe, then from overripe to decayed

71
Q

ripening and decaying of fruit (2)

A

unripe fruit has a high content of starch and is partially inedible and unappealing

72
Q

ripening and decaying of fruit (3)

A

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

73
Q

cooking on fruit (1)

A

eat fruit raw where possible to avoid vitamins and minerals being destroyed by heat

74
Q

cooking on fruit (2)

A

cook fruit quickly in the least amount of water possible, as water soluble vitamins are lost at high temperatures

75
Q

cooking on fruit (3)

A

avoid copper or brass saucepans, as they react with vitamin C in fruit destroying it

76
Q

cooking o n fruit (4)

A

cover fruit with a tightly fitted life when boiling to avoid loss of water soluble vitamins through evaporation

77
Q

startegies for increasing a Childs consumption of fruit (1)

A

offer fruit as a snack instead of sugary sweets

78
Q

startegies for increasing a Childs consumption of fruit (2)

A

add raisins or bananas to cereal

79
Q

startegies for increasing a Childs consumption of fruit (3)

A

children have a natural tendency to copy their parents, so eat fruit

80
Q

different types of yoghurts - natural yoghurt

A

has no added flavours or sugar or sweetness, giving it a slightly acidic , tart flavour

81
Q

different type of yoghurts - greek yoghurt

A

has a thicker and creamier texture than stirred yoghurt due to the addition of milk solids

82
Q

different type of yoghurt - set yoghurt

A

fermented in individual yoghurt pots that may have fruit or flavourings at the base

83
Q

different types of yoghurt - frozen yoghurt

A

made by blending sugar or sweeteners, satbkilisrers, emulsifiers and flavours, then freezing

84
Q

dietetic value of yoghurt (1)

A

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

85
Q

dietetic value of yoghurt (2)

A

good source of calcium, which is vital for forming strong bones espciellay in children and teenagers

86
Q

dietetic value of yoghurt (3)

A

individuals with high cholesterol should choose low fat yoghurts, as they have a reduced saturated fat content

87
Q

dietetic value of yoghurt (4)

A

versatile food suited to many different culinary uses e.g. drinks(smoothie), baking(cheesecake) and desserts(fruit salad)

88
Q

advantages of insurance (1)

A

helps provide peace of mind as there is comfort in knowing measures of protection are in place for unforeseen circumstances

89
Q

advantages of insurance (2)

A

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

90
Q

advantages of insurance (3)

A

life assurance policies provide financial protection as compensation is paid out to dependents on death.

91
Q

advantages of insurance (4)

A

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

92
Q

statutory service - National disability authority (NDA)

A

the NDA provides expert advice to the government on disability policy in Ireland, e.g. disability services and supports, employment oppurtunities and housing

93
Q

voluntary services - rehab

A

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

94
Q
A

home ec (40 decks)

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