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food and nutrition > The Science Of Food > Flashcards

The Science Of Food Flashcards

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1
Q

What is heat transfer

A

The way heat moves from one area to another through conduction

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2
Q

What is the meaning of denaturation

A

The process of altering a proteins molecular characteristics or properties but heat, enzyme action or chemicals

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3
Q

What is conduction

A

Heat transferred by direct contact and molecules in each surface pass heat to eachother

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4
Q

What is convection

A

Heat transferred but the circulation of a heated fluid

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5
Q

What is the meaning of coagulation

A

An irreversible change to proteins from a liquid or semi-liquid state to a solid state

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6
Q

What is emulsion

A

A fine dispersion of minute droplets of one liquid in another

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7
Q

What is the Maillard reaction

A

A chemical reaction between a protein and carbohydrates in the presence of dry heat

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8
Q

What does it mean to sear food

A

To scorch the surface of food with a sudden, intense heat

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9
Q

What is radiation

A

Infrared waves that can be applied above or below Food with heat transferring to surface

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10
Q

What is the magnetron

A

The part of a microwave oven that generates the microwave radiation

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11
Q

What is the meaning of gelatinisation

A

The process where starch and water are heated causing starch granules to swell causing a viscous texture to food

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12
Q

What is the meaning of dextrinsination

A

The browning that occurs when foods containing starch are cooked, or exposed to an alkali, acid of enzyme

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13
Q

What is the meaning of caramelisation

A

A change in the foods molecular structure due to the removal of water resulting in a nutty flavour and brown colour

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14
Q

What is the meaning of enzymes browning

A

A chemical process where oxygen and enzymes in food react to cause the cut surface to become brown

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15
Q

What is myoglobin

A

A protein that stored oxygen in muscles of animals

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16
Q

What is fermentation

A

The chemical breakdown of sugar to acid, gas or alcohol by bacteria, yeasts or other microorganisms

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17
Q

What is aeration

A

Incorporating air into the mixture

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18
Q

What does unleavened mean

A

Bread, cake or biscuits made without raising agents

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19
Q

What is plasticity

A

The ability of fat to hold its shape

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20
Q

What two food groups should be a third of your daily food intake

A

Starchy carbohydrates and fruits/vegetables

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21
Q

What are macronutrients

A

Nutrients required in large amounts

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22
Q

What are the three macronutrients

A

Carbohydrates, proteins and fats

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23
Q

What are micronutrients

A

Nutrients required in smaller amounts

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24
Q

What are the four micronutrients

A

Fibre, water, vitamins and minerals

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25
Q

What is high biological value protein

A

Protein that contains all essential amino acids

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26
Q

What are good sources of HBV proteins

A

Meat, fish, poultry, eggs, cheese and milk

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27
Q

What is low biological value protein

A

Protein that lacks some essential amino acids

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28
Q

What are some sources of LBV protein

A

Lentils, peas, beans and nuts

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29
Q

What is protein complementation

A

Combining different LBV proteins together to get all essential amino acids in the diet

30
Q

Consequences of too much protein

A

Pressure and strain on liver and kidneys

31
Q

Consequences of too little protein

A

Body growth slows, immune system can’t function properly, could lead to oedema (a build up of fluid, causing swelling)

32
Q

What are saturated fats

A

Fats that are solid at room temperature

33
Q

What are some examples of saturated fats

A

Meat, butter, lard, suet, cheese and coconut butter

34
Q

What are unsaturated fats

A

Fats that are liquid at room temperature

35
Q

What are some examples of unsaturated fats

A

Vegetable oils, nuts and seeds

36
Q

Consequences of too much fat

A

Weight gain, obesity, high cholesterol, increase risk of cardiovascular disease

37
Q

Consequences of a lack of fat

A

Vitamin deficiency, weight loss, less insulation, less protection for vital organs

38
Q

What are complex carbohydrates

A

Starches

39
Q

What are simple carbohydrates

A

Sugars

40
Q

What is the function of complex carbohydrates

A

Gives out slow release energy

41
Q

What is the function of simple carbohydrates

A

Gives out quick release energy

42
Q

What are some sources of complex carbohydrates

A

Potatoes, bread, pasta, rice and cereaks

43
Q

What are some sources of simple carbohydrates

A

Fruit, vegetables, cakes, sweets and fizzy drinks

44
Q

Consequences of too many carbohydrates

A

Obesity, dental issues, blood sugar levels fluctuating which could lead to type 2 diabetes

45
Q

Consequences of a lack of carbohydrates

A

Blood sugar levels drop, hunger, dizziness and tiredness and muscle loss/weakness

46
Q

What is the function of vitamin A

A

Good eyesight, growth, healthy immune system and skin

47
Q

Sources of vitamin A

A

Liver, butter, oily fish, eggs, margarine and orange/yellow vegetable & fruit

48
Q

What is the function of vitamin D

A

Helps absorbs various minerals

49
Q

What can an excess of vitamin A cause

A

Weak bones and birth defects

50
Q

What can a vitamin A deficiency cause

A

Night blindness, weak immune system and stunted growth

51
Q

Sources of vitamin D

A

Oily fish, egg yolks and sunlight

52
Q

What can an excess of vitamin D cause

A

Kidney damage

53
Q

What can a vitamin D deficiency cause

A

Rickets or osteomalacia

54
Q

What is the function of calcium

A

Strong bones and teeth, healthy nerves, muscles and blood clotting

55
Q

Sources of calcium

A

Milk, cheese, tofu, bread, green leafy vegetables, hard water and sesame seeds

56
Q

Consequences of excess calcium

A

Increased risk of kidney stones/failure

57
Q

Consequences of calcium deficiency

A

Osteoporosis

58
Q

What is the function of iron

A

Needed to make haemoglobin to bind to and carry oxygen

59
Q

Sources of iron

A

Dark green leafy vegetables and red meat

60
Q

Consequences of excess iron

A

Stomach pain, nausea and constipation

61
Q

Consequences of a lack of iron

A

Anemia

62
Q

What is shortening

A

When you rub fat into flour, flour becomes waterproof leading to the dough being less stretchy and having a crumbly texture

63
Q

What five things to microorganisms need to grow

A

Temperature, time, moisture, food and pH

64
Q

How to stop enzymes working

A

Add an acid, bleaching

65
Q

What is blanching

A

Plunging into boiling water for a short amount of time and then freezing

66
Q

What is freeze drying

A

Frozen first, then water is evaporated without melting crystals (sublimation)

67
Q

What is the difference between use by and best before date

A

Use by date - safety warning, if used after date it may be unsafe and could cause food poisoning
Best before date - warning about quality, probably safe after the date but not as nice as expected

68
Q

What is primary food processing

A

Changing raw foods to make them ready to cook or prepare them as ingredients for other food products

69
Q

What is secondary food processing

A

Changing primary processed foods into other food products

70
Q

What is a carbon footprint

A

A measure of the impact something has on the environment based on the harmful greenhouse gases produced

food and nutrition (7 decks)

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