Section 4 Flashcards
Grown food
Intensive farming used chemicals to achieve maximum yeilds
Large mechanical equipment is used to save time and cut down on production costs
Chemical fertilisers are used on souls to supply nutrients
Pesticides are used
People are concerned about the use of pesticides due to them harming wildlife
Organic farming used natural method
Farmers add organic matter instead of artificial fertilisers
Techniques such as crop rotation to ensure soil fertility
Alternate techniques such as biological pesticides,there usually better for environment
Pros and cons of organic farming
Pros
Reduces chemical pesticides going into the land
It appeals to consumers
Cons
Leads to lower yeilds
Higher production cost
Reared food
Factory farmed food
Animals kept inside warm sheds so they don’t waste energy keeping themself warm-maximising food production
Animals are given growth hormones to speed up growth
People are becoming more concerned that reared animals don’t live very nice lives and killed off at a young age
Free range animals
Animals are free to roam and are not given growth hormones and have nice lives meaning they require more land and take longer to grow
You can tell by the labels
RSPCA assured ,these standards cover every part of they’re life
Red tractor tells consumer that the produce has met strict standards
Caught food
Trawling-dragging nets though open sea and other drag it along the seabed
Dragging is bottom trawling but uses a metal basket
Fish farming-large numbers of fish are raised in tanks or enclosure as with factory farmed animals due to overcrowding there is a chance for disease
Sustainable fishing
Bottom trawling is destitute as it drags along the seabed and destroys coral which is a habitat for marine life
Trawlers can catch unwanted fish such as dolphins
Alternative fishing methods
Longline fishing uses baited hooks meaning dear fish is caught
Fishing quotas help endangers species of fish
Waste food and packaging
Reasons we waste food at home
Food has spoiled-overcooked or burnt passed use by date
Too much food was cooked
Prepping food incorrectly
Reasons retailers waste food
Food was damaged or spoiled during transport
Imperfect food is rejected
To avoid running out of stock they will usually oversupply then the stock that dosnt sell gets Bunned
Reduce waste and save money
Plan meals and correct portion sizes
Pay close attention to use by dates
Donate unwanted food
Waste food and pageging part 2
Plastic-lightweight,shape to food
Paper-biodegradable
Glass-heat resistant
Metal-give long shelf life
Environmental issues
Single use materials taking up space in landfills
Plastics take years to biodegrade
Litter is hazardous to animals
Reducing impacts
recycling uses less energy than producing new
Choose products with biodegradable packaging
Carry food in reusable shopping bags
Food miles and carbon food print
Some food transported a long way to be sold,bad for environment as they burn fossil fules,but now consumers expect food to be available all year round so food is shipped arbourd
Reducing food miles
Pros
Buying local food
Is oftern fresher and tastier due to it reaching you sooner after harvesting
Supports local buisness
Cons
Seasonal food isn’t available all year round,unpacked food spoils faster
Global food production
Global warming
Increase in global temps results in lower crop yeilds and microorganisms can reproduce quicker and invade new reigions that were previously too cold
Brings droughts
Cons
Crops don’t grow,rivers dry up leading to fish drying and other wildlife,can cause wildfires ,destroying feilds
Brings flooding
Cons
Drowns crops,washes away nutrients in soil,sewage can pollute feilds
Food poverty is when a person isn’t able to access nutritious food
Can happen if they don’t earn enough money to spend on this food or have no choice but to spend it on other things eg debt bills
People in food poverty may buy cheaper more unhealthy food as it is cheaper this can lead to malnutrition
Global food production part 2
Food security is when people have access to enough nutrients to stay healthy
The world health organiseation describes three things we need to adress to achieve global food saftey
Availability-sufficient food needs to be produced by countries to feed their counties
Access-food needs to be affordable to all
Utilisation-educating on food and nutrition means people use a variety of food and reduce food waste
Factors that affect food security
Climate-some unsuitable for farming
Rising population-more people less
food to go around
With global demand increasing we nee to increase food supplies
We can do this through
Using gm crops
Eating less meat and eating more crops
Reducing food waste
British and international cuisine
Uk
Meals eaten 3 times a day,usually pair meat of fish with potatoes and veg
England cottage pie-beef mince and veg topped with mash potato
Wales-laverbread-slow cooked seaweed paste
Scotland shortbread a buttery crumbly buiscuit
Northern island-potato farl a savant irish potato pancake
Modern takes on British cuisine such as salted caramel apple pie
The British cuisine changes due to its multicultural society
Primary food processing
Primary procces prepares raw food so they’re ready either to be esteem or cooked immediately
Fruit veg
Pits are removed
Fruits are squeezed for fruit juices or fired
They’re washed to remove dirt
Meat/poultry
Are hung and fired to make more tender
Feathers and internal organs are removed
Legs and wings are tied
Wheat
Grains are harvested and the. Cleaned to remove debris
Grains are stored in dry conditions to prevent mould
Milk
Pasteurisation-milk is heated quickly to 72 C for 15 seconds then rapidly coke
UHT milk is heated to 135 for 1-4 seconds and packed in a deteriorating container -the milk keeps for several months
Secondary food processing
Primary procces Ed foods are tuned into other food products
Pasta- flour is mixed with water to make a dough
Couloring is used to dye pasta eg.
Spinach
Bread-flour mixed with water to make dough
Dough is needed to work gluten
The dough is proved to let yeast ferment
Jam
Crushed fruit mixed with sugar
Mixture boils and cooled
Pectin thickens the jam
Jam is poured in glass jar which are sealed to extend its self life
Jelly fruit juice mixed with sugar and heated
Gelatine is soaked in cold water to softern then add to the hot mixture
Mixture is then drives to remove lump or pips
Mixture is then refrigerated and the gelatine thickens and sets
Secondary food processing cheese
Raw milk is pasty riser to kill off pathogenic bacteria
Friendly bacteria is added to sour and thicken and a rennet is added
Rennet causes the milk to coagulate into solid cheese curds.the liquid remaining is called whey
Whey is removed by draining
The curds are pressed to form blocks of cheese and placed in temperature controlled storage to mature and develop the taste
Bacteria or mould is added to change the flavour
Food fortification
Fortification adds nutrients previously lost or it adds more nutrients to foods
White flour-iron and calcium are lost in production of white flour by law these nutrients have to be added in
Breakfast cereals can be fortified with folic acids and thiamin
Butter alternatives have to be fortified with vitamin A and D
Cholesterol lowering spreads
Fortified with plant sterols
Manufactures may fortify foods as a marketing tool to give the impression of healthy
Be careful about eating too many fortified foods as you may get to many vitamins
Food modification
Additives change the properties of food
Preservatives-prevent bacteria from growing
natural-lemon juice,vinegar
Artificial-nitrates and sulphites
Colouring makes food look more attractive and appealing to eat
Caramel is natural food couloring
Tartrazine is an artifial for colouring that produces yellow colour
Flavourings add new flavour sand enhance previous ones
Natural-herbs and spices
Artificial-aspartame used as substitute for sugar
Stabilisers help preserve the shape and texture of food products
Lecithin is a natural emulsifier found in egg yolks
Pectin is a natural stabiliser found in berries
Disadvantages of additives
Sulphites can cause allergic reactions
They can disguise poor quality ingredients
