Tech - Food Workbook

Question 1

Seasonality definition

Answer 1

Different food types are ‘in season’ at different times in the year - in these months or seasons the food is ready to be harvested and eaten in this country. There are many positives of eating ‘in season’
- Reduces the carbon footprint of the food - the amount of fossil fuels it releases on its journey.
- Improves the quality of our food that we eat.

Question 2

Contaminant defintion

Answer 2

Any substance or object which makes food harmful or objectionable.

Question 3

Pathogen definition

Answer 3

Harmful bacteria that cause food poisoning e.g.
- Salmonella
- Bacillus Cereus
- Clostridium Botulinum
- E. coli
- Campylobacter

Question 4

Conditions for bacteria to grow

Answer 4

Food that is moist and high in protein like - Meat - Fish - Eggs - Dairy
Bacteria are unable to multiply in dry food so food with liquid in are a breeding ground for bacteria.
In temperatures above 5°C and below 63°C bacteria can multiply. Frozen foods should be kept below -18°C to slow down the growth of all harmful bacteria.
Chill cooked food 90 minutes after cooking and below 5°C.
Clean your hands and surfaces as well as reheating above 75°C and remaining a temperature of above 63°C before serving. Don’t cool food in the fridge - it raises the internal temperature and can multiply bacteria.

Question 5

Tip 1 + 2 (Healthy Eating)

Answer 5

Base your meals on higher fibre starchy carbohydrates.

Eat lots of fruit and vegetables.

Question 6

Tip 3 - 4

Answer 6

Eat more fish including a portion of oily fish.

Cut down on saturated fat and sugar.

Question 7

Tip 5 - 6

Answer 7

Eat less salt, reduce daily intake for adults down to 6g.

Get active and be a healthy weight.

Question 8

Tip 7- 8

Answer 8

Do not get thirsty.

Do not skip breakfast.

Question 9

Vitamins A

Answer 9

Found in fish, dairy, fruit and veg.
It supports the immune system, vision and reproduction but deficiency or too much causes vision loss, birth defects and mouth ulcers.

Question 10

Vitamins B9 - Folic acid

Answer 10

Found in dark green and leafy veg, beans and nuts.
It is important in red blood cell production p, healthy growth and function. Deficiency or too much causes numbness, weakness and psychological problems.

Question 11

Vitamin C

Answer 11

Found in citrus fruits.
Helps form blood vessels, cartilage and muscle.
Causes nausea, stomach cramps and headaches.

Question 12

Vitamin D

Answer 12

Regulates amount of calcium and phosphate.
Any type of oily fish.
Causes weakened bones and affected health.

Question 13

Calcium

Answer 13

Builds bones, keeps teeth healthy and aids muscle contractions.
In dairy items.
Cardiovascular disease and kidney stones.

Question 14

Iron

Answer 14

Makes red blood cells.
In red meats, beans and dried fruit.
Infection or organ damage.

Question 15

Sodium

Answer 15

Helps muscle contraction, balance of water and minerals and nerve impulses.
Canned soups and canned meats.
High blood pressure, heart disease and stroke.