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Food GCSE > Year 10 Mocks > Flashcards

Year 10 Mocks Flashcards

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1
Q

What are the functions of fat in the diet?

A

-Concentrated source of energy
-Source of vitamins ADEK
-Stored under the skin to insulate the body
-Protects vital organs

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2
Q

What are the two types of fat?

A
  • Saturated fat
  • Unsaturated fat
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3
Q

Good sources of fat

A

-Oily fish
-Vegetable oils
-Butter and cheese
-Peanuts
-Almonds
-Bacon
-Mayonnaise
-Red meat

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4
Q

How is fat used in cooking?

A

-Biscuits
-Roux sauce
-Cakes
-Pastry
-To fry food
-Flavouring

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5
Q

Ways to reduce fat in the diet

A

-Eat less saturated fat
-Eat less processed foods
-Cook food from scratch
-Cut visible fat off meat

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6
Q

What ingredients are used in a cake?

A

-Fat
-Flour
-Sugar
-Eggs
-Raising agent
-Liquid

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7
Q

What is fat used for when making cakes?

A

Add moisture colour and flavour
Hold air when mixed with sugar
Increases shelf life

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8
Q

What is flour used for when making cakes?

A

Structure
Some contain raising agents

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9
Q

What is sugar used for when making cakes?

A

Sweetens it
Holds air when mixed with fat
Caramelises when cooked to give it a golden colour

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10
Q

What are eggs used for when making cakes?

A

Trap air which helps the mixture to rise
The coagulate when heated providing a firm texture
Add golden colour and flavour

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11
Q

What are raising agents used for when making cakes?

A

Introduce a gas to help raise the cake
Gives it a lighter texture

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12
Q

What is liquid used for when making cakes?

A

Bind ingredients together
Create steam to help raise the cake

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13
Q

What processes are involved in cake making and what do they mean?

A

Aeration - air bubbles help it rise
Emulsifying - combines liquids together
Coagulation - causes the butter to thicken into a solid when cooked
Caramelisation - when sugar is heated it changes color to golden brown
Dextrinisation - starch converts to sugar causing the surface to go brown

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14
Q

What ingredients are used in sauces?

A

Milk
Flour
Butter
Cheese
Salt and pepper

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15
Q

What is the function of milk in sauces?

A

Main ingredient
Binds
Protein
Moisture

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16
Q

What is the function of flour in a sauce?

A

Causes source to thicken
Gelatinisation

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17
Q

What is the function of butter in a sauce?

A

Taste
Thickens the sauce
Adds a glossy shine

18
Q

What is the function of cheese in a sauce?

A

Flavour
Colour
Texture
Protein
Fat
Calcium

19
Q

What is the function of salt and pepper in a sauce?

A

Flavour

20
Q

What is preserving foods?

A

Controlling any of the conditions that cause bacterial growth

21
Q

Ways to preserve fish

A

Freezing
Drying
Pickling
Canning
Vacuum packed
Smoked and chilled

22
Q

Ways to preserve meat

A

Freezing
Vacuum packed
Cured
Smoked and chilled
Canned

23
Q

What are the fat soluble vitamins?

A

Vitamin a, vitamin d, vitamin e and vitamin k

24
Q

What are the water soluble vitamins?

A

Vitamin b1, vitamin b2, vitamin b3, vitamin b9, vitamin b12, and vitamin c

25
Q

Why do we need vitamin a?
Good sources

A

Growth and development
Healthy eyes

Orange fruit and veg especially carrots
Liver, oily fish, eggs and butter

26
Q

Why do we need vitamin d?
Good sources

A

Maintain strong bones and teeth

Dairy products, oily fish and cereals

27
Q

Why do we need vitamin e?
Good sources

A

Prevent scarring
Healthy cell walls and blood

Vegetables, oils, seeds and peanuts

28
Q

Why do we need vitamin k?
Good sources

A

Helps blood clot

Cheese, liver, leafy veg and coffee

29
Q

Why do we need b vitamins?
Good sources

A

Helps the nervous system functioning
Cell metabolism
Formation of red blood cells

Dairy products
Fortified breakfast cereals
Liver
Dark green vegetables
Seeds and nuts

30
Q

What nine factors affect food choice?

A

Health medical reasons
Preference and enjoyment
Cost
Storage and cooking facilities
Time of the day
Marketing/ advertising/ labeling
Activity and lifestyle
Availability and seasons
Food scares

31
Q

What are the different types of vegetarians?

A

Lacto-ovo vegetarians (eat eggs and dairy products)
Lacto vegetarians (don’t eat eggs)
Ovo vegetarians (don’t eat dairy products)
Vegans (don’t eat any animal products)

32
Q

What are the functions of protein?

A

Growth and repair
Secondary source of energy

33
Q

What are the two types of protein?

A

High biological value (HBV)
Low biological value (LBV)

34
Q

What are high biological value proteins?
Examples?

A

Foods which contain all of the essential amino acids
Usually come from animal sources

Meat, eggs, fish, cheese, soya and quorn

35
Q

What are low biological value proteins?
Examples?

A

Foods which do not contain all the essential amino acids
Usually come from plant sources

Cereals, rice, nuts, seeds, lentils and bread

36
Q

What are complementary proteins?
Examples?

A

When no biological value protein foods are combined in a meal to provide all of the essential amino acids

Bins on toast, hummus and pitta bread

37
Q

What are the two different farming methods?

A

Organic and intensive farming

38
Q

What is intensive farming?

A

A large amount of food is produced in a small amount of space
Animals are reared indoors
Food is produced in the shortest time possible

39
Q

What is organic farming?

A

Animal welfare and the environment are the main priorities
No synthetic fertilizers, pesticides, herbicides, antibiotics or growth hormones are used
Must be certified by the soil association
Farmers must be established for 2 years before selling organic food

40
Q

What do we use sensory analysis for?

A
  • Check a product matches its specification
  • Make sure a product is as good as or better than the competition
  • Test a product’s shelf life

Food GCSE (1 decks)

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