short questions 2021 Flashcards
state two causes of protein denaturation and give one example in each case
heat-hard boiled eggs
mechanical action - sponge cake
in relation to lipids, explain oxidative rancidity
occurs when oxygen in the air combines with the carbons in a double bond of the unsaturated fatty acids
in relation to lipids, explain hydrolytic acid
occurs when enzyme or bacteria break down lipids into glycerol and fatty acids
name one condition associated with a deficiency of the following nutrients
vitamin D - rickets
vitamin B3 - pellagra
iodine - goitre
what is a basal metabolic rate (BMR)
the minimum amount of energy required to maintain body function when at rest
nice two factors that determine a persons basal metabolic rate
-age
-occupation
name three properties of sugar and state one culinary use of each
assists aeration - meringues
malliard reaction - toast
caramelisation - caramel squares
outline two benefits of incorporating frozen foods in meal planning
-frozne food retains nutritional value
-food is pre-prepared, useful for people with limited manual dexterity
explain the effect of each of the following in relation to the processing of vegetables and fruit - canning
change in colour, texture and favour, microorganisms and enzymes are destroyed
exapline the effect of each of the following in relation to processing of vegetables and fruit - dehydration
change in colour, texture and flavour, microorganism and exams are destroyed, loss of b group vitamins and vitamin c
name two protein alternatives that can be sued in a vegan diet
-textured vegetable protein(TVP)
-mycroprotein
state two advantages of including protein alternatives in the diet
-good source of HBV protein, high in fibre and B group vitamins
-not very expensive which is ideal for a family who is on a low budget
explain the following chemical changes that occur during food preparation/cooking - enzymic browning
when apples or bananas are prepared too far in advance the enzyme oxidase, present in cell walls, is released and reacts with oxygen in the air
explain the following chemical changes that occur during food preparation/cooking - non enzymic browning
when starch based foods are heated, short chain polysaccharides called dextrins are formed. this causes a colour change on the surface of the food into a attractive brown colour e.g. toast
state the function of the following parts of the refrigerator - the thermostat
controls the internal temperature (0C - 5C)