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Food Preparation And Nutrition > Quick Fire Questions > Flashcards

Quick Fire Questions Flashcards

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1
Q

What does protein complementation mean?

A

Eating a mixture of low biological value proteins together to get all the essential amino acids.

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2
Q

What are amino acids?

A

The building blocks of protein molecules.

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3
Q

What are the functions of protein in the body?

A

Body growth
Repair of the body
Source of energy

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4
Q

Name 5 foods that contain high biological value proteins?

A

Milk
Cheese
Yoghurt
Eggs
Meat
Soya beans
Quinoa

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5
Q

Name 5 foods that contain low biological value proteins.

A

Beans
Seeds
Grains
Nuts
Peas

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6
Q

What will happen if you don’t get enough protein?

A

Children won’t grow properly
Lose of hair
Poor skin and nail condition
Weakened immune system

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7
Q

What is the name of a fat molecule?

A

Triglyceride

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8
Q

What are the functions of fat in the body?

A

Store of energy
Insulates the body
Protects bones and kidneys
Provides vitamin A, D, E, K

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9
Q

What is a fatty acid?

A

A part of a triglyceride (fat) molecule.

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10
Q

What foods contain saturated acids?

A

Butter
Lard
Coconuts
Chocolate

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11
Q

What foods contain unsaturated fat?

A

Olives
Oil
Sunflower
Seeds
Nuts
Avocados

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12
Q

What is invisible fat?

A

When fat melts and is absorbed into the mixture during baking, for example cakes, pastries and biscuits.

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13
Q

What health conditions do you get if you eat too much fat?

A

Obesity
Coronary heart disease
High chlorestorol

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14
Q

What are the functions of carbohydrates?

A

Main source of energy
Provides dietary fibre to get rid of waste

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15
Q

What are the two main groups of carbohydrates?

A

Simple sugars
Complex carbohydrates

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16
Q

What are the three monosaccharides?

A

Glucose
Galactose
Fructose

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17
Q

What are the three disaccharides?

A

Sucrose
Maltose
Lactose

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18
Q

What are the four polysaccharides found in food?

A

Starch
Dietary fibre
Pectin
Dextrin

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19
Q

What is the polysaccharide made by animals and humans in their bodies?

A

Glycogen

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20
Q

What health conditions will you get if you eat to much carbohydrates?

A

Type 2 diabetes
Obesity
Tooth decay

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21
Q

What are free sugars?

A

Sugars released during food processing or sugar added to foods by manufacturers, cooks and consumers.

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22
Q

Why should sugar be limited?

A

Lead to:
Type 2 diabetes
Obesity
Tooth decay

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23
Q

What are the fat soluble vitamins?

A

A
D
E
K

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24
Q

Which vitamins help release energy from food in the body?

A

B1
B2
B3

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25
Q

Which vitamin helps the body absorb iron?

A

Vitamin C

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26
Q

Which vitamin helps the body absorb calcium?

A

Vitamin D

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27
Q

Which of the vitamins are antioxidants?

A

A
C
E

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28
Q

Which vitamin is made from the action of sunlight on the skin?

A

Vitamin D

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29
Q

Which two vitamins help the body make healthy red blood cells?

A

B9
B12

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30
Q

Which mineral in excess causes high blood pressure?

A

Sodium

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31
Q

What disease do you get if you are deficient in vitamin C?

A

Scurvy

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32
Q

What disease do children get if they are deficient in vitamin D?

A

Rickets

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33
Q

What disease to adults get if they are deficient in vitamin D?

A

Osteomalacia

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34
Q

What disease do people get if they are deficient in vitamin A?

A

Night blindness

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35
Q

What disease do people get if they are deficient in vitamin B1?

A

Beri-Beri

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36
Q

What disease do people get if they are deficient in vitamin B12?

A

Pernicious anaemia

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37
Q

What is the function of vitamin K in the body?

A

Help the blood clot when injured.

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38
Q

What disease do people get if they are deficient in iron?

A

Anaemia

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39
Q

Why does the body need water?

A

Chemical reactions in the body
Control body temperatures
Digestion of food and nutrients
Removal of waste products
Mucous membranes kept moist
Keeps skin healthy

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40
Q

What are the symptoms of dehydration?

A

Thirsty
Headache
Dark urine
Wrinkled skin
Hot
Confusion
Change in blood pressure and heart rate

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41
Q

What are the 8 dietary guidelines?

A

Base your meals on starchy foods.
Eat lots of fruit and vegetables
Eat more fish (oily fish)
Cut down on saturated fat and sugar
Eat less salt
Get active and be a healthy weight
Drink plenty of water
Don’t skip breakfast

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42
Q

What does ‘diet’ mean?

A

The food that you eat everyday

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43
Q

What does a ‘healthy balanced diet’ mean?

A

A diet that contains the correct nutrients and water necessary for good health.

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44
Q

Why is iron and vitamin C important for women?

A

Menstruation can result in iron deficiency anaemia
Iron rich foods help with iron loss
Vitamin C helps absorb that iron

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45
Q

Why is calcium and vitamin D important for teenagers?

A

Their skeleton is strengthening
Need calcium for peak bone mass
Need vitamin D to absorb calcium

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46
Q

Why is protein important for children?

A

Needed for growth

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47
Q

Why are antioxidants important for elderly people?

A

They help prevent heart disease and cancer

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48
Q

What foods can lacto vegetarians eat and not eat?

A

Eat:
Milk
Cheese

Not eat:
Eggs
Meat

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49
Q

What cant people with coeliac disease eat?

A

Wheat
Barley
Oats
Rye

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50
Q

Why does the body need energy?

A

To move muscles
To heat the body
To send messages to the brain
For chemical reactions
For growth and development

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51
Q

What is the main source of energy for the body?

A

Carbohydrates

52
Q

What is BMR?

A

Basal Metabolic Rate
The amount of energy needed to keep the body alive.

53
Q

Why is physical activity important?

A

Reduces risk of developing heart disease, obesity and some cancer.

54
Q

What are the effects of obesity on the body?

A

Type 2 diabetes
Damage to joints
Damage to muscles
Damage to liver
Damage to kidneys

55
Q

What happens to the body(symptoms) if you have type 2 diabetes?

A

Thirsty
Tiredness
Poor eyesight
Numbness in fingers and toes

56
Q

What are the effects of high blood pressure on the body?

A

Cornary heart disease
Risk of stroke
Damage to eyes and kidneys

57
Q

What are the symptoms of iron deficiency anaemia?

A

Tiredness
Weakness
Pale complexion
Weak
Feeling cold

58
Q

What do electro-magnetic waves in microwaving do?

A

They vibrate water molecules which transfers heat energy.

59
Q

What are the names of the cooking methods where dry heat is used to transfer heat energy to food?

A

Baking
Grilling
Berbequing
Toasting
Dry frying

60
Q

What are the names of the cooking methods where oil is used to transfer heat to food?

A

Sautéing
Shallow frying
Deep fat frying
Roasting
Stir frying

61
Q

What is the names of the cooking methods where moisture is used to transfer heat to food?

A

Boiling
Braising
Poaching
Simmering
Stewing

62
Q

What happens to starch when it is heated in moisture?

A

It absorbs water and gelatinises.

63
Q

What happens to minced beef when it is cooked by dry frying?

A

Fat melts
Protein denatures and coagulates
Meat changes colour

64
Q

What happens to meat if it is over cooked?

A

The protein denatures and coagulates
Which squeezes out the water
Becomes tough and dry

65
Q

How do we conserve vitamins in vegetables?

A

Choose veg that is fresh and undamaged
Prepare veg right before cooking
Blanch the veg
Use the water used to cook the veg in soups or gravies.

66
Q

Why do ovens have fans?

A

They distribute the heat evenly in the oven.

67
Q

Why does microwaving heat food quickly?

A

The microwave makes the water molecules vibrate very fast.
This causes heat to be passed into food molecules quickly.

68
Q

Why do cakes, pastries etc develop a golden crust when baked in the oven?

A

The dry heat in the oven changed the starch molecules into smaller groups of glucose molecules called dextrin.
This changes the colour.
This process is called dextrination.

69
Q

Why is stir frying healthier than shallow frying?

A

Less oil is used
The food is fried for a shorter time, so less vitamins are lost.

70
Q

How do you increase the fibre content in a recipe?

A

Add more fruit and veg
Use brown flour
Keep the skins on fruits and veg
Use brown rice and whole grain pasta.

71
Q

What is the chemical structure of protein molecules?

A

Made up of units called amino acids.
The molecules are folded into bundles and held together by chemical bonds.

72
Q

What does denaturation mean?

A

When the chemical bonds in the protein molecule break so the molecule unravels and changes shape.

73
Q

What does coagulation mean?

A

Denatured protein molecules join together in large groups.

74
Q

Why is gluten important in baked products?

A

Gives dough plasticity
Gives dough elasticity
Gluten networks traps bubbles of gas which sets when baked to give a light and airy texture.

75
Q

How are foams formed when using egg whites?

A

Egg white protein stretches and holds air.
When coagulated they form a wall to stabilise them.

76
Q

What happens to starch in a sauce?

A

Gelatinisation
They sink to the bottom of the pan
At 60C they absorb water and swell
At 80C they start to burst and release starch molecules.
At 100C the starch molecules link together and thicken the liquid.

77
Q

What does caramelisation mean?

A

Heating sugar (sucrose) causes it to turn into a syrup.
As heating continues the water evaporates which changes the colour of the syrup.

78
Q

What is the chemical structure of fat molecules?

A

1 unit of glycerol with 3 fatty acids attached.
It is called a triglyceride.

79
Q

Why should you let food cool before putting it in a fridge?

A

The hot food could raise the temperature of the fridge.- creating the optimum temperature for bacteria to grow.
Food would create moisture - for bacteria

80
Q

Why should food be covered?

A

Stop cross contamination (insects)
Reduce amount of oxygen as bacteria need oxygen to grow.

81
Q

What are symptoms of food poisoning?

A

Vomiting
Diarrhoea
Fever
Chills
Abdominal cramp

82
Q

What is the optimum temperature for bacteria to grow?

A

37C

83
Q

Between what temperatures does bacteria grow?

A

5C - 63C

84
Q

What is plasticity?

A

The ability of a fat to shape and spread with light pressure.

85
Q

What are examples of ethical preferences?

A

Free range
Organic
Vegetarian
Local grown

86
Q

What are examples of social considerations in terms of food?

A

Special occasions
Tradition
Convineance
Life style

87
Q

What are Dietary Reference Values?

A

Scientifically calculated estimate of the amount of nutrients needed for good health.

88
Q

What are Guideline Daily Amounts?

A

A guide to the amount of calories, sugar, fat and salt a person should not exceed as to have a healthy balanced diet.

89
Q

What are suspensions?

A

A solid held in a liquid.

90
Q

Should special claims be on packaging by law?

A

Only claims that are allowed have to be based on scientific fact.

91
Q

The pastry is hard and has a rough texture what is the cause?

A

Over kneading
Too much water
Too low of a temperature

92
Q

The pastry is fragile and crumbly what is the cause?

A

Too much fat
Not enough water

93
Q

What does shortening mean?

A

When fats coat the flour molecules and create a waterproof coating, preventing the formation of gluten.

94
Q

How do fats aerate a mixture?

A

Some fats trap air bubbles when beaten together with sugar.
Each air bubble is surrounded by fat and foam is created.

95
Q

What is the correct procedure when using a temperature probe?

A

Clean
Check the reading is a 0
Place and leave in food for 2 minutes
Remove and clean

96
Q

What colour chopping board should be used for raw meat?

A

Red

97
Q

What colour chopping board should be used for fish?

A

Blue

98
Q

What colour chopping board should be used for cooked meats?

A

Yellow

99
Q

What colour chopping board should be used for dairy products?

A

White

100
Q

Why is it important to have different coloured chopping boards?

A

To avoid cross-contamination, which could lead to food poisening.

101
Q

How are oil and water emulsified?

A

With an emulsifier, such as lecithin in an egg yolk.
Emulsifier molecule has a hydrophilic (water) end and a hydrophobic (oil) end.
The emulsifier molecules prevent the oil and water from separating.
The mixture becomes an emulsion.

102
Q

Why has there been a rise in food poisoning?

A

People want things quick and convenient
Increased use of microwaves
Incorrect storing conditions, when buying in bulk.
More food imported.

103
Q

What is the government doing to improve obesity?

A

Teaching nutrition in schools
Traffic light system on foods
Increase in gyms
Eat well guide

104
Q

What are four ways in which air can be trapped in a mixture?

A

Creaming
Whisking
Rolling and folding
Sieving flour

105
Q

How can carbon dioxide be introduced into a mixture?

A

Baking powder
Bicarbonate of soda
Yeast

106
Q

How do gases from raising agents make a baked mixture rise?

A

Gasses expand with heat
As they expand, they push upwards and outwards rising the mixture, until it sets.

107
Q

What are the 4 conditions yeast needs to produce carbon dioxide?

A

Warmth
Moisture
Sugar/ Starch
Time

108
Q

Why must the oven be very hot in order for batters and choux pastry to rise?

A

The batters and pastry contains water
When heated the water turns into steam
The steam rises the batter/ pastry
Steam will not form quick enough if the oven temperature is not hot enough.

109
Q

What does food spoilage mean?

A

Something has made food unsafe and unfit to eat.

110
Q

What are enzymes?

A

Biological catalyst in living things that speed up chemical reactions.

111
Q

Name three micro-organisms.

A

Bacteria
Mould
Yeast

112
Q

Where can you find micro-organisms?

A

Soil
Water
Animals
People
Food
Clothing

113
Q

What are the 5 conditions that micro-organisms need to grow and multiply?

A

5C - 63C temperature
Moisture
Food
Time
Ph

114
Q

What happens to micro-organisms if the temperature gets too cold?

A

The become dormant

115
Q

What happens to micro-organisms if the temperature gets too hot?

A

They denature and die.

116
Q

Name 5 types of bacteria that may cause food poisening.

A

Campylobacter
E.coli
Salmonella
Listeria
Staphylococcus

117
Q

Name 5 types of bacteria that may cause food poisoning.

A

Campylobacter
E.coli
Salmonella
Listeria
Staphylococcus

118
Q

What does pathogenic mean?

A

A micro-organism that is harmful to humans and causes food poisoning.

119
Q

What are high risk foods?

A

Food that contains lots of moisture and nutrients and is susceptible to bacteria.

120
Q

What are examples of high risk foods?

A

Poultry
Fish
Meat
Milk
Eggs

121
Q

What is gelatine used for?

A

Setting dishes

122
Q

What does NSP stand for?

A

Non-starch polysaccharide (Dietary fibre)

123
Q

What is the danger zone?

A

5C - 63C

124
Q

What are the 4 groups of people who should avoid eating high-risk foods?

A

Babies and young children
Pregnant women
Elderly people
People with a weak immune system

125
Q

What does TVP stand for?

A

Texture vegetable protein

Food Preparation And Nutrition (3 decks)

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