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Flashcards by lily.weston98, updated more than 1 year ago
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Created by lily.weston98
almost 11 years ago
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| Question | Answer |
| What are Proteins? | Proteins assist with growth and repair of the body. Proteins are found in animal products like meat, fish, cheese, milk and eggs. Vegetable sources include soya-bean products, pulses and nuts. |
| What are Carbohydrates? | Carbohydrates are needed to give the body energy. There are two types of carbohydrate - starch and sugar. Starch is found in cereals, cornflour, potatoes, pasta and flour. |
| What are Fats? | Fats help to provide concentrated sources of energy and help to insulate the body in cold weather. There are two main types. Saturated fats are usually obtained from animal sources, for example butter and lard. The exceptions are coconut and palm oils. Polyunsaturated fats come from vegetable sources, such as sunflower oil. |
| What is Vitamin A needed for and what are the sources? | They are needed for good vision, healthy skin and growth. The sources are from green and yellow vegetables and dairy products. |
| What is Vitamin B needed for and what are the sources? | They are needed for the relsease the energy from foods and healthy skin. The sources are from breads, milk and eggs. |
| What is Vitamin B12 needed for and what are the sources? | It is needed for red blood cells. The sources are meat, milk and fish |
| What is Vitamin C needed for and what is it's sources? | It is needed for healthy skin, protecting cells and helps absorb iron. Its souces are fruits and vegetables. |
| What is Vitamin D needed for and where are its sources from? | It is neeeded for helping absorb iron and for strong teeth and bones. It's sources are margarine and oily fish. |
| What two minerals are there? | Calcium and Iron |
| What is the mineral Calcium needed for and where is it found? | Calcium is needed for the growth of healthy teeth and bones. Sources of calcium include milk, cheese, eggs, wholegrain cereals, green vegetables, bread and tofu. |
| What is the mineral Iron needed for and where is it found? | Iron is needed for the formation of red blood cells. Sources of iron include red meat, green vegetables, eggs, lentils and bread. |
| What are the other 4 minerals that the body needs? | Other minerals that the body needs include potassium, sodium, magnesium and zinc. |
| What functional properties does Starch have? | thickens a liquid by forming a suspension such as a sauce, forms a gel when the suspension is heated, like adding cornflour to a custard powder and milk mix |
| What functional properties does Sugar have? | Flavours by sweetening, colours by caramelising when heated, aerates when beaten with a fat such as in a cake mix |
| What functional properties do Proteins have? | They can coagulate which is when a liquid becomes firmer, for example when an egg is heated and can aerate a misture, like whisking egg whites in a meringue mix. can aerate a mixture, like whisking egg whites in a meringue mix |
| What functional properties do Fats have? | It shortens pastry (makes it more crumbly) by making it less strechy, it can act as a emulsifying agent to stop two liquids from seperating and moistens a baked mixture such as a cake |
| What does aerating mean? | Aerating incorporates air by sieving, creaming, whisking, beating, folding and rolling, or rubbing in. Raising agents can be used to make a mixture lighter, for example, baking power is used in cakes. |
| What does coagulation mean? | Coagulation is when something thickens from a liquid to a solid. For example, raw eggs are clear and runny but become white and solid when heated. |
| What does preserving do? | Preserving helps food to last longer through freezing, canning, jam-making, or pickling. Fats, sugar and oil are used in preserving. |
| What does tenderising mean? | Tenderising tough meat makes it easier to eat. Lemon juice, vinegar or wine can be used as a marinade, or meat can be tenderised with mechanical action using a meat mallet or slow cooking. |
| What does thickening mean? | Thickening uses eggs, pulses, cereals and fruit to thicken liquids such as milk, and heat is usually applied. Egg custard is made like this. |
| What does binding do? | Binding uses fats, eggs, cereals and flour to bind ingredients. For example, egg is used to bind together a biscuit mixture. |
| What does bulking do? | Bulking forms the main structure of a food product, such as flour in biscuits and cakes. |
| What does enrobing mean? | Enrobing means coating a food with another ingredient, for example, dipping fish in beaten egg and then breadcrumbs. |
| What does enriching do? | Enriching is the addition of an ingredient to improve the quality. Nutrients are sometimes added to increase nutritional value. |
| What is Fermentation? | Fermentation uses yeast to convert carbohydrates into alcohol and carbon dioxide. In bread making, yeast is added to flour and water causing the dough to rise. |
| What is flavouring? | Flavouring can be savoury, like herbs and spices, or sweet, like sugar or sweeteners. Sugar helps to soften the sharp taste of grapefruit. |
| What is shortening? | Shortening uses of oils and fats to reduce the development of gluten in pastry to make the dough less stretchy. |
| What is stabilising? | Stabilising helps food keep its structure. Eggs and flour are used for stabilising. |
| What does stabilising do? | Stabilising helps food keep its structure. Eggs and flour are used for stabilising. |
| What is setting? | Setting means using ingredients to make foods firm, such as gelatine to set cold desserts. |
| What 3 finishing techniques are there? | Browning, glazing and icing |
| What can finishing do to a product? | Finishing can help improve palatability, which is the appeal of the food, and includes taste, colour and smell. |
| How do you use the technique of browning? | Browning uses fats, eggs, sugar, milk, flour or oil, which darken a food when heated. |
| How do you use the technique of glazing? | Glazing adds a shiny coating, for example, pastry brushed with beaten egg before cooking. |
| What does icing do to a product? | Icing can add colour and texture. |
| What are the 6 food structures? | Soloution , colloid, emulsion, foam, gel and suspension. |
| What is soloution? | Solution is when one substance is dissolve in another one, for example when sugar is dissolved in water we get a sugar solution. |
| What does the term colloid mean? | Colloid is a general term for when two substances are mixed together. For example milk has a colloidal structure, because it is made from microscopic drops of fat dispersed in a water-based liquid. |
| What is emulsion? | Emulsion is when two unblendable liquids are mixed together, for example, oil and vinegar. An emulsifier like egg yolk is needed to stop them from separating. Emulsions are a particular type of colloid. Mayonnaise is an emulsion. |
| What does foam do? | Foam is when air bubbles are incorporated into a liquid, such as in whipped cream and meringue |
| What does gel do? | Gel contains a small amount of a solid in a large amount of liquid. A small amount of gelatine can set a large amount of liquid. |
| How is suspension formed? | Suspension is when a solid is held in a liquid. The solid may sink if the mixture is not stirred. Flour (solid) is suspended in milk (liquid) when making a cheese sauce. |
| What can additives be classed as? | Food additives can be classified as natural or artificial. |
| What are natural additives? | Natural additives occur naturally in foods. They are extracted and put into other foods. Caramelised sugar is used as colouring in cola. |
| What are artifical additives? | Artificial additives do not occur naturally. They are made synthetically for a certain purposes. For example tartrazine is a synthetic colouring added to some sweets to make them yellow. |
| What are the four reasons are additives used for? | Preservitives, colouring, flavouring and emulsifiers |
| What are preservatives? | Preservatives extend the shelf life of a product. Salt is used used in bacon and sausages. |
| What does colouring do to a product? | Colouring makes food products look more appealing and appetising. |
| What do flavourings do to a product? | Flavourings can be used to add or improve the flavour of a food product. Vanilla flavouring is often added to cakes and biscuits. |
| What do emulsifiers do to a product? | Emulsifiers are used to prevent ingredients from separating. For example, lecithin, which is found in eggs, is used to stop the ingredients in mayonnaise from separating. |
| How does the acidity or alkalinity affect foods? | The final taste of the product and the rate at which microorganisms grow within or upon food |
| How can acidity affect food in different ways? | Acidic fruit mixed with milk will cause the mixture to curdle, Vinegar is added to meringue to give it a soft marshmallow texture and Lemon juice helps prevent fruits like apples from discolouring. |
| How can alkalinity affect food in different ways? | Bicarbonate of soda acts as a raising agent during baking. |
| What are the three types of microorganisms? | Bacteria, mould and yeast |
| What do microorganisms do? | They cause food to change, sometimes making food unpalatable. |
| How can you make food less resistant to microorganisms? | Heating and cooling can make food less resistant to microorganisms. This affects its ability to stay fresh. |
| What does chilling do and what should you store in it? | Dairy produce, cooked foods and raw ingredients should be kept at a temperature between 0°C and 5°C. This will slow the growth of microorganisms, but won't stop it. |
| What does freezing do and what should you store in it? | Meats, vegetables and ready meals can be frozen. Freezing maintains high standards of freshness and safety. Freezers store products at -18°C or below. Freezing does not kill microorganisms, but will keep them dormant until the food is unfrozen. |
| What should you do with reheating foods? | Food must be reheated to at least 72°C to avoid the risk of food poisoning. Leftovers should be disposed of quickly. |
| What is are the inputs of production systems? | Inputs are everything that goes into the system, such as the ingredients. |
| What are the processes in production systems? | Processes include weighing, mixing, shaping and forming of mixtures, cooking, cooling, and packaging. Checks are carried out throughout the process. |
| What is the output of production systems? | Output is the end product, complete with packaging. |
| What is a feedback loop in production systems? | Feedback can happen throughout the production process. Control checks flag up the need for alteration and improvement to the inputs or processes. |
| What are the 4 manufacturing methods? | One-off Production, Batch Production, Mass Production Line and Continuous-flow production |
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