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Food Tech > year 9 end of years > Flashcards

year 9 end of years Flashcards

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Gourmet Food flashcards
1
Q

what temperature should a fridge be?

A

1 - 4*C

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2
Q

what temperature should a freezer be?

A

-16*C

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3
Q

What is the range of temperatures that is called the danger zone?

A

5 - 63*C

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4
Q

what type of nutrient is protein?

A

macro nutrient

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5
Q

what does protein help with?

A

growth and repair

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6
Q

what is protein made out of?

A

amino acids

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7
Q

what does HBV stand for?

A

high biological value

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8
Q

what does LBV stand for?

A

low biological value

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9
Q

what is protein complementation?

A

when two LBV proteins are eaten together

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10
Q

what is a good example of protein complementation?

A

beans on toast

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11
Q

what type of flour do you use when making choux pastry?

A

strong

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12
Q

what does the water do when making choux pastry?

A

turns into steam - particles expand and allow the pastry to rise

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13
Q

what is the ratio of flour to fat in short crust pastry?

A

2:1

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14
Q

what is the process called when combining the flour and fat together in short crust pastry?

A

rubbing in

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15
Q

what texture should short crust pastry be?

A

crumbly

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16
Q

what are two ways of writing down your results when doing sensory analysis?

A

ranking chart and star profile

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17
Q

What do fruits and vegetables contain which helps you to excrete?

A

fibre

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18
Q

which type of vitamin does citrus fruits contain?

A

vitamin C

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19
Q

what type of flour do you use when making pasta?

A

pasta flour or strong white flour

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20
Q

why do you use strong white flour when making pasta?

A

higher gluten content

21
Q

what are the properties of gluten?

A

sticky and stretchy

22
Q

how many eggs do you use when using 100g of flour when making pasta?

A

1 egg to 100g of flour

23
Q

in a star profile, do you join all of the points up?

A

yes

24
Q

why do children need two more essential amino acids than adults?

A

children need to grow

25
Q

what are the three groups of carbohydrates?

A

sugar, starch and dietary fibre

26
Q

what happens if you eat too much sugar?

A

it can lead to tooth decay

27
Q

out of the three groups of carbohydrates, which one do you need to have the most of and why?

A

fibre because if you don’t eat enough then it can cause constipation

28
Q

what happens if you eat too many carbohydrates?

A

it will be turned into fat and stored by the body, which can lead to obesity

29
Q

how much fibre should an adult eat a day?

A

30 grams

30
Q

what is a difference between fats and oils?

A

fats are solid at room temperature but oils are liquids at room temperature

31
Q

what are three functions of fats?

A

keep the body warm, provide energy and protect and cushion internal organs

32
Q

what are three sources of animal fat?

A

butter, cream and hard cheese

33
Q

what are three sources of vegetable fat?

A

sunflower oil, olive oil and nuts

34
Q

what is cholesterol linked to?

A

increased risk of heart disease

35
Q

what is a hazard?

A

anything with the potential to cause harm to the customer

36
Q

what is a risk?

A

the likelihood that a hazard will cause harm. there are different levels of risk

37
Q

what is food poisoning?

A

an illness caused by bacteria multiplying in or on food that is then eaten

38
Q

what is food-borne disease?

A

an illness caused by pathogenic micro-organisms carried on food. they do not multiply on/in the food, but instead inside the person that has eaten the food

39
Q

what is food-borne illness?

A

the general term for illness linked to eating contaminated food, covering both food poisoning and food-borne disease

40
Q

what does HACCP stand for?

A

Hazard Analysis Critical Control Point

41
Q

what is HACCP?

A

a food safety management system that helps businesses to identify, asses and control significant food safety hazards

42
Q

what are the typical sources of bacteria in the food industry?

A

raw food, people, air and dust, equipment, soil, pests, water and food waste

43
Q

what are the perfect conditions for bacterial multiplication?

A

nutrients (food), time, warmth, moisture, correct pH and atmosphere

44
Q

why do teenagers need extra protein in their diets?

A

to help them grow

45
Q

why should adults avoid sugar and fatty foods?

A

to prevent weight gain

46
Q

what types of drinks are suitable for pregnant women?

A

watery drinks

47
Q

why do older adults need less energy than younger adults?

A

their bodies usually slow down so don’t need as much energy so then it would just be wasted

48
Q

why should children not be given large meals?

A

because they have smaller stomachs so they need small and often meals / snacks

49
Q

how is the level of risk decided?

A

by looking at how likely the hazard will occur and how much harm it could cause

Food Tech (1 decks)

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