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Food Technology > Section Two - Properties Of Food > Flashcards

Section Two - Properties Of Food Flashcards

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1
Q

What are the three types of carbohydrates

A

Sugar, starch and fibre

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2
Q

Properties of Sugar

A

Includes simple sugars like glucose and fructose as well as double sugars like lactose and sucrose. Easier to digest than start

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3
Q

Properties of starch

A

It is a complex sugar. It needs to be broken down by digestion before the energy can be used which is why it’s good to each starchy foods like pasta and rice a few hours before playing sport.

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4
Q

Examples of fibre

A

Bran, fruit, beans and brown bread

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5
Q

What are simple sugars science name

A

Monosaccharides

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6
Q

What is the science name for double sugars

A

Disaccharides

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7
Q

What is the science name for complex sugars

A

Polysaccharides (longs chains of monosaccharides)

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8
Q

What is the science name for fibre

A

Non-starch polysaccharides (NSPs) (long chain monosaccharides)

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9
Q

What is energy that is not used stored as

A

Fat so it’s often carbohydrates not fats that make people overweight

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10
Q

What is granulated sugar used for

A

General kitchen use e.g sweetening tea or breakfast cereal

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11
Q

What is caster sugar used for

A

It has finer crystals than granulated sugar so is used for baking like cakes and biscuits which need a fine texture

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12
Q

What is brown sugar used for

A

Demerara and muscovado have strong distinctive flavours so are used in rich fruit cakes, and gingerbreads.

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13
Q

What Is icing sugar used for

A

It is white and powdery used for icing and sweets

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14
Q

Where do sugars originally come from

A

Sugar cane and some sugars also naturally occur in things like fruit and honey

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15
Q

What are some names of sugars

A

Fructose, dextrose, sucrose, inverted sugar, malt rose, lactose and glucose

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16
Q

What are the six functions of sugar

A
  1. Makes things sweet or softens sharp flavours
  2. Acts a preservative e.g in jam
  3. In creamed mixtures sugar is beaten with fat which aerated the mixture and helps lighten it
  4. Speeds up fermentation e.g in bread
    5 sugar adds colour e.g in pastries
  5. Sugar can be heated until it becomes sweet-tasting brownish liquid (caramelisation)
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17
Q

What is caramelisation

A

When sugar is heated to become sweet tasting and brownish and is used to top off deserts

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18
Q

What can sugar substitutes be used for

A

To sweeten drinks and foods

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19
Q

Why are sugar substitutes good

A

They are better for your teeth and contain fewer calories so good for people on a slimming diet. They are also good for diabetics who have to control their sugar intake

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20
Q

Why shouldn’t sugar substitutes be used for home baking

A

Because they don’t have the same properties as cane sugar

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21
Q

What are the four things starch is used as

A

Bulking agent
Gelling agent
Thickening agent
Manufactured products

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22
Q

Why can starch be used as a bulking agent

A

Starch granules swell when a liquid is added and so can provide the bulk of a product e.g the starch in flour makes up most of the volume of flour

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23
Q

How is starch used as a gelling agent

A

When moisture is added to starch granules and heat is applied:

  1. Granules begin to absorb the liquid and swell
  2. At 80*c the particles break open making the mixture thick and viscous this is gelatinisation
  3. Gelatinisation is completed when liquid reaches 100*c
  4. Thickened liquid forms a gel
  5. On cooling the gel solidifies and takes the form of the container its in
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24
Q

How is starch used as a thickening agent

A
  1. Starch and liquid mixed together (thickness depends on their proportions)
    2: the starch particles form a suspension - they don’t dissolve
  2. The mixture is stirred to keep particles suspended
  3. Heat is applied and gelatinisation occurs
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25
Q

What are two examples of food using starch as a thickening agent

A

Sauces and gravies

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26
Q

How is starch used in manufactured products

A

Modified starch is used to thicken things like instant desserts, whipped cream, Yogurts and packet soups. Usually a liquid is added and it is stirred or whisked.

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27
Q

What can modified starch from barley do and why

A

Make low fat cakes and biscuits because it has similar properties to fat

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28
Q

What are modified starches sometimes called

A

Smart starches

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29
Q

What is a modified starch

A

Starches that have been treated so they react in a particular way in certain conditions

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30
Q

What does pre-gelatinised starch do

A

Thickens instantly when mixed with hot water e.g instant noodles

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31
Q

What happens when protein is added to starch

A

It coagulates and squeezes out the fat and water which is known as syneresis

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32
Q

What do some starches allow without syneresis

A

Products to be reheated which is handy with frozen foods so they can keep their moisture and nutrients when they’re cooked

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33
Q

If a normal starch reacts with an acid what happens

A

It no longer works properly

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34
Q

If a modified starch reacts with an acid what would happen

A

Nothing some are immune to it so they can be used to thicken acidic products like salad cream

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35
Q

Why do you need bread dough to be elastic

A

So it doesn’t turn out heavy and dense

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36
Q

What happens when a dough made with flour is kneaded

A

A protein called gluten is formed

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37
Q

How do you get a well-risen loaf of bread

A

Use strong bread flour because it will form more gluten than other types of flour

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38
Q

What does gluten do to bread

A

Gives dough its elasticity and helps bread rise

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39
Q

What does the dough mixture contain besides starch and what happens

A

Yeast and ferments the sugar to product carbon dioxide

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40
Q

How does a bread rise

A

The gluten stretches to hold the carbon dioxide that is produced by the yeast fermenting the sugar

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41
Q

How do you obtain the light, airy texture of well-risen bread

A

When gluten reaches a high temperature it coagulates (changes into s more solid state) and the dough stays stretched to give it this texture

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42
Q

What is gelatinisation

A

When a mixture becomes thick and viscous

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43
Q

What does protein do

A

Helps our bodies build and repair muscles, tissues and organs and helps children grow

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44
Q

What is protein made of

A

Amino acids

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45
Q

Why do you have to eat essential amino acids

A

Because your body can’t make these amino acids like it can make others

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46
Q

Examples of some foods with high biological value

A

Meat,fish, eggs, milk and soya beans and tofu

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47
Q

Examples of food with low biological value

A

Peas, lentils, nuts and most beans

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48
Q

How does your body make muscle

A

When you eat protein your body breaks it down into amino acids and use them to build new proteins

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49
Q

What are the three main types of meat in the Uk

A

Beef
Lamb
Pork

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50
Q

What do beef and lamb contain

A

Loads of B vitamins and minerals like iron and zinc

Livers have loads of vitamins

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51
Q

What does pork contain

A

Lots of thiamin (vitamin B1) and niacin (B3)

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52
Q

What are beef, lamb and pork usually called

A

Red meats (but pork is sometimes white meat)

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53
Q

What can too much meat cause

A

Problems like heart disease

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54
Q

How do you tenderise meat

A

You have to partly break down the fibres in the meat.

You can do this by bashing it with a mallet, marinating it in something acidic or cooking it really slowly.

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55
Q

How do you prevent meat from drying out during cooking

A

Sealing the outside of the meat (by cooking at a high temperature for the first couple of minutes) this keeps the juices in

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56
Q

What are the three main types of poultry

A

Chicken
Turkey
Duck

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57
Q

What kind of meant is poultry

A

White meats (duck is sometimes red meat)

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58
Q

Why is poultry good

A

It’s a good source of protein and B vitamins and is fairly low in saturated fat

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59
Q

Why is poultry bad

A

It can be contaminated with salmonella bacteria which can make you seriously ill

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60
Q

What are the three types of fish

A

Oily fish e.g salmon, tuna and mackerel
White fish e.g cod, haddock , plaice
Shellfish e.g crab, lobster, mussels

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61
Q

Why is fish nutritious

A

It contains loads of vitamins plus omega 3 oils

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62
Q

What are some examples of alternative protein

A

Tofu - sofa beans (stir fry sometimes in deserts)
TVP - sofa beans (sausages, burgers and ready meals)
Quorn - mushroom like fungus and egg white (chicken substitute available in chunks, mince or fillets

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63
Q

How do you add flavour to meat replacements

A

Marinating them in a mixture of things like oil, wine, vinegar and herbs before cooking

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64
Q

What is the nutritional value of an egg

A

Protein - about 13%
Fat (mainly saturated) - about 10%
Vitamins A, B2 and D
Minerals, including iodine

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65
Q

How are eggs used in binding

A

Coagulation sticks the ingredients together as they cook e.g in burgers

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66
Q

How are eggs used in coating and enrobing

A

Eggs help dry ingredients like breadcrumbs stick to food

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67
Q

How are eggs used in glazing

A

Brushing egg over bread gives it a glossy finish when it’s cooked e.g bagels

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68
Q

How are eggs used in thickening

A

Egg whites coagulate at 60c and yolk at 70c and when it reaches these temperatures it sets and stays thickened e.g in quiche

69
Q

How are eggs used in aeration

A

Egg white traps air when it’s beaten because the protein stretches e.g in cakes

70
Q

How are eggs used in emulsification

A

Oil and water mix together form an emulsion but the emulsion usually seperates. So lecithin found in egg yolks keep the emulsion stable (stops seperating) e.g in mayonaise

71
Q

What may raw eggs contain

A

Salmonella which can cause severe food poisoning

72
Q

Why must eggs be cooked thoroughly

A

So all the bacteria are destroyed

73
Q

Who should you be extra careful when cooking eggs for

A

Pregnant women, babies, elderly or frail people

74
Q

What do manufacturers often use to be on the safe side instead of fresh egg

A

Dried or pasteurised egg

75
Q

What are three ways to cook eggs

A

Boiled and poached eggs - healthy because no fat used to cook
Scrambled eggs - do in microwave and need no fat
Fried eggs- absorb fat from oil, best to use unsaturated fat and drain off as much oil before eating them

76
Q

What are the six types of fats and oils

A
  1. Butter from churning cream
  2. Margarine from vegetable oils blended with stuff like water
  3. Lard from pig animal fat
  4. Suet from the fat which protects animals organs
  5. Oils from pressed seeds e.g sunflower
  6. Low fat spreads are emulsions of vegetable oils usually hydrogenated and water
77
Q

Why are fats used in pastries and biscuits

A
  1. Add flavour
  2. Add colour to make it golden yellow
  3. Shortening - rubbing fat into flour to prevent gluten being produced to make pastry and biscuits short so they are crumbly
78
Q

What are some ways besides cakes that fats and oils are used in food

A

Cooking e.g deep frying or shallow frying
Enriching adding butter or cream to a sauce to thicken it and improve the taste
Emulsions mixing together oil and water makes a thickish liquid

79
Q

What are the nutritional values of fat

A
  1. Concentrated source of energy
  2. Source of vitamin A,D,E and K
  3. Provide fatty acids which are essential to the structure and function of body cells
  4. Keep us warm
80
Q

Characteristics of saturated fats

A

Come mainly from animal sources e.g meat, butter and are solid or semi solid at room temperature. The often have high amounts of cholesterol.

81
Q

Characteristics of unsaturated fats

A

Come manly from vegetable sources and are usually liquids at room temperature. Main cooking oils are peanut, sunflower,corn, soya, rapeseed and olive oil

82
Q

What do our bodies use fat to make

A

Cholesterol which is essential part of all cell membranes and is also needed to make hormones

83
Q

What can high cholesterol levels increase the risk of and how would we lower the risk

A

Heart disease. Most people in the Uk eat more saturated fat than the government recommend so could lower the risk by cutting down.

84
Q

What are carbohydrates needed for

A

Energy

85
Q

Why are vitamins and minerals essential

A

They help other nutrients to work and can prevent certain diseases

86
Q

Where do we get most of our vitamin A

A

From retinol found in liver, butter, fish oil and eggs.

Also from carotene found in orange or yellow fruit and veg and margarine.

87
Q

What is vitamin A needed for

A

Good eyesight and growth and function of tissues

88
Q

Where is the vitamin B group found

A

In cereals, livers, kidneys, peas, pulses, dairy produce, meat and fish

89
Q

What does B1 (thiamin) help

A

The nervous system and the release of energy from carbohydrates

90
Q

What does B2 (riboflavin) help

A

The realise of energy and the repaire of tissues

91
Q

What does B3 (niacin) help with

A

The realise of energy

92
Q

What does folic acid help

A

Growth and important for women planning a pregnancy as low levels of folate at conception increase the risk of s baby having spins bifida

93
Q

What are the four types of vitamin Bs

A

Thiamin, riboflavin, niacin, folic acid

94
Q

What is vitamin C also known as

A

Ascorbic acid

95
Q

Where is vitamin C found

A

In citrus fruits, green vegetables, peppers and potatoes

96
Q

What is vitamin C good for

A

Protecting the body from infection and allergies, helps in the absorption of calcium and iron from food and feels blood vessels healthy and heals wounds

97
Q

What is vitamin D also know ad

A

Calciferol

98
Q

Where is vitamin D found

A

In oily fish and eggs and is produced in the body when the skin is exposed to sunlight

99
Q

What does vitamin D do

A

Helps body absorb calcium

100
Q

What can a lack of vitamin D lead to

A

Bone diseases like rickets

101
Q

Where is calcium found

A

Milk, tofu, salmon, green leafy vegetables, hard water and white bread

102
Q

What is calcium needed for

A

Strong bones and teeth especially for growing children and healthy nerves and muscles

103
Q

What can a lack of calcium lead to

A

Osteoporosis

104
Q

Where is iron found

A

In dark green vegtables and meat especially in liver and kidney

105
Q

Why is iron need

A

To form part of the haemoglobin which gives blood cells their red colour,

106
Q

What does lack of iron cause

A

A deficiency disease called anaemia

107
Q

What do fruit and vegetables give you in a normal healthy diet

A 
The majority of your vitamin C (90%)
Dietary fibre
Vitamin A (from carotene) and B
Iron and calcium 
Not much fat 
Loads of water
Small amounts of protein
108
Q

How can nutrients and flavours easily be lost or splint

A

Through over cooking and poor storage.

Microbe in the aim can make fruit and vegtables go rotten.

109
Q

How should you store fruit and vegtables

A

In a cool dark place like a fridge

110
Q

Why should you prepare fruit and vegtables just before you need them

A

Vitamin c in particular starts to go once the fruit and vegtables are picked, stored, cut or peeled

111
Q

Why shouldn’t you chop fruit and vegtables into small pieces

A

It exposed more of the surface and more nutrients are lost when they see cooked

112
Q

Why should you leave vegtables to stand in water

A

Vitamins B and C dissolve into water

113
Q

Why should you peel fruit and veg very thinly or not at all

A

Most of the nutrients and the fibre are found just below the skin of fruit and vegtables

114
Q

What are the best ways to cook fruit and vegtables to keep the nutrients

A

Quickly as possible in a small amount of water. Steaming or microwaving them are the best ways however.

115
Q

Why do bananas needs to be stored away from other fruits and veg

A

They give off w gas which makes other fruit and vegtables ripen quickly and spoil

116
Q

What three things can food and ingredients be

A

Acidic, neutral or alkaline

117
Q

What do acids and alkalines have a big effect on

A

The flavour, texture and appearance of foods

118
Q

Examples of acidic foods

A

Citrus fruits, lemon juice (citric acid) , vinegar (acetic acid), vitamin C (ascorbic acid). They have a sharp, sour taste

119
Q

What are the benefits of vinegar

A

It gives a softer texture. Acids can change the texture of foods by partly breaking down proteins so if you add vinegar to say a meringue it makes a softer, chewie texture. Vinegar is also used in marinade to tenderise meat.

120
Q

What are the benefits of lemon juice

A

Inside of fruits tract with oxygen which is called enzymic browning and it turns the fruit brown. But if you add lemon juice it stops enzymic browning so the colour is retained which is good for fruit salads.

121
Q

How is lactic acid usefully

A

Lactic acid fermentation produces yogurt. Milk turns sour when the bacteria it contains breaks down sugars in the milk into lactic acid but in yogurt making lactic acid acts on the proteins in milk to thicken it but gives it a slightly sour taste.

122
Q

Why are acids added to food

A

Give it a sharp taste and helps preserve food because bacteria can’t grow

123
Q

What kind of taste do alkalis have

A

Unpleasant and bitter

124
Q

How does bicarbonate of soda act as a raising agent

A

It breaks down to produce carbon dioxide when heated. The carbon dioxide bubbles expand making the mixture rise.

125
Q

Why is bicarbonate of soda used in things like gingerbread and chocolate cake

A

Because it needs a strong flavour go make the unpleasant taste it leaves

126
Q

Why is cornflour used

A

To give a thicker texture for example you add corn flour to thicken the filling in a pie

127
Q

What is the eat well plate

A

Is a government guideline and an easy way of showing how much or little of each food group you should eat

128
Q

What is on the eat well plate

A 
Lots of fruit and vegtables
Some dairy foods
Small amounts of fatty and sugary foods
Some non dairy sourced protein e.g meat
Lots of starchy foods like pasta
129
Q

What do food labels refer to how much of various nutrients the product contains as

A

Guideline daily amount (GDA) or recommended daily amount (RDA)
(These are how much of each nutrient and hoe much energy an average adult needs each day)

130
Q

What do labels usually show

A

How much protein, carbohydrate, fat and dietary fibre the product contains and is sometimes shown as a percentage of the GDA as well

131
Q

What are RDAs used for

A

Vitamins and minerals

132
Q

How do you cause a nutrient deficiency

A

Not getting enough vitamins or minerals can lead to health problems.
Not eating enough protein leads to restricted growth in children and muscle wastage

133
Q

How do you cause a nutrient excess

A

Eating too much fat can make you overweight which can leave to heart problems and cancer.
Eating too much sugar can lead to obesity, type 2 diabetes and tooth decay.
Too much salt can increase blood pressure meaning a nigger risk of heart disease and stroke.

134
Q

How can you keep check of how healthy your diet is

A

Keep a food diary of everything you eat

135
Q

What are the dietary requirements for vegetarians and vegans

A
  1. No meat or fish and for vegans no animal products at all

2. They need protein and vitamins from foods like nuts, beans, lentils and meat replacements

136
Q

What are the dietary requirements for people with coeliac disease

A

They can’t eat gluten which is found in wheat, rye or barley.

  1. Can’t eat breads or pasta
  2. They have to get starch and fibre from other foods like rice and potatoes or gluten free alternatives
137
Q

Dietary requirements for lactose intolerant

A

Can’t digest lactose which is a sugar found in milk

  1. Need to avoid dairy products and any products lactose is added to
  2. Will need calcium from foods like green leafy vegtables, salmon and white bread
138
Q

Dietary requirements for calorie controlled diet

A

Fat and sugar provide a lot of calories without filling you up but give energy so they should get energy from starchy foods instead and exercise.

139
Q

Dietary requirements for nut allergies

A
  1. Need to avoid products with nuts or have traces of nuts

2. Put warning label on the packet

140
Q

Dietary requirements for diabetics

A
  1. As they can’t control their blood sugar levels they need to avoid sugary foods
  2. Advised to eat plenty of starchy foods which release energy slowly to avoid having high or low blood sugar levels
141
Q

What is a new method of producing food all year round

A

Using huge greenhouses called biodomes

142
Q

Examples of new ingredients and food

A

Meat substitutes like TVP, modified starch, genetically modified foods and functional foods.

143
Q

What does new packaging technology include

A

Breathable packing for fruits and packaging with more protection against moisture and bacteria

144
Q

What is a GM food

A

A genetically modified food that has had its genes altered to give it useful characteristics

145
Q

How do you genetically modify a plant

A

Insert a desirable gene from another plant, an animal or bacteria into the plant you want to improve. You plant modified seeds and comes your GM crop e.g pest resistant maize so a bigger yield for farmers

146
Q

What are the five advantages to GM food

A
  1. Crops made to grow quickly
  2. Producers can Get a higher yield for the same amount of seed and fertiliser
  3. Makes food cheaper to produce and to buy
  4. Can have a longer shelf life so less waste
  5. Can be made to ripen early so fresh food is availed earlier in the year
147
Q

What are the three disadvantages to GM foods

A
  1. Long term health effects aren’t known
  2. Concerns that modified genes could get into envionment and cause problems e.g weed killer resistant weed
  3. Can’t sell the food everywhere as the EU restricts the import of some GM foods
148
Q

Why do some people believe we should mess around with genes

A

It’s not natural

149
Q

What are the EU rules about GM food

A
  1. All of them must undergo strict safety assessments and they can only be sold if there are no health risks found
    2: all foods that are GM or contain more than 1% GM ingredients but be clearly labelled
150
Q

What is a functional food

A

One that has been artificially modified to provide a particular health benefit on top of its normal nutritional value

151
Q

Examples of a functional food

A

Some fruit juices have calcium added to the,
Eggs containing high levels of fatty acid omega-3 can be produced by feeding hens a diet rich in omega 3
Genetic modification e.g Golden rice is rice that has been GM to contain carotene

152
Q

What might omega 3 reduce the risk of

A

Heart disease and cancer

153
Q

Advantages of functional foods

A
  1. Easy way of providing better nutrition
  2. People who can’t eat certain foods can get the missing nutrients
  3. Foods like golden rice could help solve some health problems caused by malnutrition
154
Q

Disadvantages of functional foods

A
  1. Still need a varied diet and exercise to be diet - can’t rely on just functional foods
  2. Don’t provide all the nutrients you’d need e.g difficult to get loads of golden rice everyday to get enough vitamin A
  3. They don’t tackle the actual cusses of malnutrition in poor countries
155
Q

Why are some consumers still concerned about what’s in the food

A

They don’t know whether to believe everyrhing manufacturers tell them

156
Q

If a manufacturer makes health claims for their food e.g helps maintain a healthy heart what must be labelled

A

The relevant ingredients clearly and the nutritional information must be on the label

157
Q

What must health claims do and not do

A

Be backed up by scientific evidence and mustn’t mislead consumers

158
Q

What is an additive

A

Something that is added to a food product to improve its properties

159
Q

What are the two types of additives

A

Natural and artificial

160
Q

What must happen to all additives before they can be used

A

Pass a safety test if it passes it gets an E number meaning it can be used throughly the European Union

161
Q

What are the six different types of additive uses

A 
Preservative 
Colourings
Flavourings 
Emulsifiers
Setting agents
Raising agents
162
Q

What do preservative additives do

A

They prevent bacteria from growing so they can last longer e.g salt is used to cure meats, vinegar is used to pickle foods, sugar in jam preserves it

163
Q

How do colouring additives work

A

They make food look more attractive and appealing to eat. Can be used to add colour to something colourless or to return food to its natural colour it may have lost e.g caramel is used to make darkish brown colour and tartrazine used for yellow colour in sweets

164
Q

How do flavouring additives work

A

Improve taste or the aroma of a product. E.g herbs and spices, vanilla can be artificial or natural, saccharin to add sweetness to desserts. MSG gives a savoury tastes in things like crisps and its natural.

165
Q

How do emulsifier additives work

A

Are used to keep food products stable. Lecithin is a natural one found in egg yolks for things like mayonaise

166
Q

How do setting agent additives work

A

Used to thicken products so they set as gel. Gelatin is natural extracted from animals in deserts like jellies

167
Q

How do raising agent additives work

A

Used in dough and cake mixtures to aerate them.vthey release bubbles of gas which expand when heated to make the mixture rise. Yeast is a biological raising agent in bread dough and baking powder is a chemical one which breaks down when heated producing co2 making the cake rise.

168
Q

What are four disadvantages to additives

A
  1. Some people especially kids are allergic to them
  2. Additives like sugar and salt can be bad for health
  3. Disguise poor quality ingredients
  4. No one knows the long term health effects yet e.g some say they are linked to behavioural problems
169
Q

What additive is linked to hyperactivity in children

A

Sunset yellow

Food Technology (4 decks)

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