Abbreviated Yr 10 Mock, B, C & D Flashcards
What are the categories vegetables can fall under, and what are some examples?
+ Leaves (Spinach, Lettuce, watercress etc.)
+ Fruit (Cucumber, Aubergine, Peppers)
+ Roots (Radishes, carrots, parsnips)
+ Flowers (Broccoli, artichoke, cauliflower)
+ Bulbs (Onions, leeks, shallots)
+ Stems (Celery)
+ Tubers (Yams, potatoes, sweet potatoes)
+ seeds/pods (Peas, french beans, runner beans)
What are the advantages & disadvantages of locally produced fruit & veg?
\+ Advantages > Fresher > Fewer food miles (Reduced carbon footprint) > Supports local farmers > Less energy used for transportation \+ Disadvantages > Less produce choice > Some dislike varying produce sizes > Sometimes more expensive
What rules are there concerning animal welfare in food production?
+ Production of chickens has clear regulations
+ There is no/little legislation around the naming of pig products
+ The Red Tractor Assured Mark tells you that the food has been produced sustainably from a source with good food safety, animal welfare & hygiene
What is the difference between organic & intensive farming?
+ Intensive Farming: “factory farming”
> Animals are kept indoors to control breeding, diet and disease
> Heavy reliance on chemical pesticides & fertilisers
> Produces lots of food using little space
+ Organic farming
> All “organic” food must be approved by a certification body
> Grown without synthetic pesticides, herbicides & fertilisers
» fertilisers must be natural
> No genetically engineered ingredients
> Animals are raised without growth hormones or antibiotics
+ Overall, organic foods are said to taste better, avoid risk of chemical combinations and are more sustainable
What are some different milk types?
\+ Whole, skimmed & semi-skimmed \+ Condensed \+ Alternatives: Oat, almond, cashew, soya \+ Goat \+ Organic \+ lactose-free \+ Raw (Unpasteurised)
What different ways can milk be treated?
+ Pasteurised
> Raised to 72c for 15-25 secs, then cooled to 6c
> Kills bacteria, doesn’t affect nutrition or taste, extends shelf life
+ Sterilised (Canned)
> Heated to 132c for 10-30mins, then placed in sterilised container
> Drastically changes taste & flavour, destroys some vitamins, kills nearly all bacteria, extends shelf life dramatically
+ Ultra heat treatment (UHT)
> Raised to 135c for 1 second
> Little effect on flavour & nutrition, Unopened packs have long shelf lives
What does it mean if milk has been homogenised?
+ The milk has been forced through small holes at high pressures to break up larger fat molecules and evenly disperse them throughout the milk
> This presents a layer of fat forming at the top of the milk
What are some advantages of GM foods?
+ Crop yields can be increased
+ Quality of crop can be increased
+ Plants can be engineered to survive in extreme conditions
+ Plants can be immune to herbicides & pesticides
+ Can be cheaper to produce
+ Can have higher nutritional value
What are some disadvantages of GM foods?
+ The long-term safety is unknown
+ Some are concerned about GM pollen escaping into natural environments & affecting other plant life
What are some traditional ingredients & staple foods of different cultures?
+ Chinese Staples: Rice & wheat
> Traditional ingredients: Noodles, duck, soy sauce, bok choy, tofu & white radish
+ Indian Staples: Rice & Wheat
> Traditional Ingredients: Chillies, rice, fish (southern), maize
+Jamaican staples: Rice
> Traditional Ingredients: Ackee, breadfruit, cassava, yams, snapperfish, tomatoes, goat
+ Mexican staples: Corn & Beans
> Traditional ingredients: Avocado, peppers, beans, corn
+ Italian staples: Wheat (pasta & dough)
> Traditional Ingredients: Seafood, pasta, cured meat, fruit & veg, peppers, garlic and olive
What can external factors affect food choice?
+ Cost: Some people may not be want to buy/be able to afford certain foods
+ Seasonality: Foods grown in the UK are limited to their season of Harvest (Although we import many)
+ Availability: Depends on the type of food & where you live
+ Marketing: Different advertisements & promotions can influence the foods we buy
+ Food labelling: Some packaging on foods makes people more likely to purchase it
What Ethical convictions can affect our food choice?
+ Vegetarianism: due to health, peer pressure, religion etc.
> Lacto Ovo: Eats Eggs & Dairy
> Ovo: Eats eggs, but not dairy
> Lacto: Eats dairy, but not eggs
+ Veganism: Eats no products of an animal origin
+ Locally produced: food is fresher, has a lower carbon footprint & supports local farmers
+ Organic: Tastes better & chemical concerns
+ Animal Welfare: Concerned about how animals are treated
What religious convictions affect our food choice?
+ Buddhism: Most are vegetarian
+ Sikhism: Majority are vegetarian, and some abstain from alcohol, tea or coffee
+ Judaism: No Pork, Kosher food (Specially prepared) & Meat and dairy must be stored & consumed separately
+ Islam: No Pork or pork products, Meat must be halal (slaughtered in a certain way)
+ Rastafarianism: No pork, only eat fish longer than 30cm & only eat food that is ‘natural & clean’
+ Hinduism: No beef and they avoid foods that may have caused an animal pain in their collection
What medical & lifestyle-related factors affect our food choice?
+ Medical factors
> Allergies & Intolerances
> Overweight people should seek low-calorie & low-fat foods
> Those with Injuries should choose high-protein foods
> Those who have had a heart attack should have low fat foods
> Those with high blood pressure should have less salt
+ Lifestyle
> Those with higher PALs require more energy
What Personal factors affect food choice?
Enjoyment: Foods we dislike & like. Taste palettes change over time, so children must be introduced to foods several times
Preference: What we like & dislike personally, influenced by our senses
What Situational factors affect food choice?
+ Celebrations: People purchase certain foods for celebrations & events
+ Time of Day: Due to work shifts & household dynamics, people are moving away from traditional meals times to snacks & takeaways
+ Storage & Cooking facilities: Some people do not have the facilities to store or prepare certain foods
+ Food Scares: Certain ideas and rumours about foods influence whether people buy those foods
Why do we cook foods?
\+ Destroy Pathogens \+ To make food less bulky \+ Improve the shelf life \+ Make food easier to digest \+ Improve the flavour \+ Destroy any natural poisons \+ To have heated food in colder weather \+ Make food more colourful & attractive \+ Change the texture \+ Provide variety in the diet: Used one ingredient in multiple ways \+ Release a food's aroma
What are the three methods of heat transfer?
+ When heat is transferred, it changes its colour & texture. Heat can be applied to food in three ways…
> Conduction: Transferred through contact with a heated solid
> Used in Frying, Baking & roasting
> Convection: Heat is transferred through convection currents, where hot fluid rises and cold fluid falls
> Used in Simmering, Boiling & Poaching
> Radiation: Rays (electromagnetic waves) directly transfer heat to food
> Used in Barbecuing, Grilling & Microwaving
What are the functions & working characteristics of carbohydrates in cooking?
+ Flour & flour alternatives can be used to…
> Give food’s crust a brown colour through dextrinisation
> Gelatinise a mixture (Thicken it)
> Starch isn’t soluble, so forms a suspension mixture
> The grains swell at 60 degrees celcsius
> At 80 degrees celsius, the mixture thickens
> This is because between those temperatures, the starch molecules burst
What are the rules when it comes to storing foods in fridges & freezers?
+ Some (High-risk) foods must be stored in a cooled environment to keep them edible
> This also extends the shelf life of most foods
+ Fridges are kept between 1 - 4 degrees celsius, where bacteria growth is slowed
> Temp should be constant (don’t place in hot foods or open door regularly), food should be covered and raw/high risk foods should be placed on the bottom most shelf
+ Freezers are kept at -18 degrees celsius, as bacteria are dormant at this temp
How do foods respond to thawing & refreezing?
+ The thawing of frozen food damages its structure, losing flavour, nutrients & colour
> Bacteria can thrive in these damaged structures, so food should never be refrozen
+ Foods with high water content & delicate structures don’t freeze well
> Vegetables (par salad) freeze well and can be kept for up to a year frozen
> They should be blanched beforehand to halt enzymatic activity
> Fruit, apart from those with high water content, freeze well
+ When food is frozen while packaged badly, Greyish marks appear and can affect its colour, texture, taste & nutrition. This is called freezer burn.
What is cross contamination?
Cross contamination is when High risk foods come into contact with low risk foods and transfer harmful pathogens
What are eight rules for food hygiene?
- Wash hands thoroughly before cooking and before & after handling high-risk foods
- Keep raw and cooked foods separate & use different equipment
- Wear clean clothing, cover cuts & don’t sneeze or cough over food
- Use antibacterial spray to keep surfaces & utensils clean
- Cool all cooked food rapidly and refrigerate. Store below 5 degrees
- Refrain from placing hot foods in the fridge
- Keep animals away from food preparation areas
- Take care over waste disposal : Frequently cover and clean bins
How can cross-contamination be prevented?
+ Don’t allow raw & cooked foods to combine
+ Don’t allow blood & juices to fall onto low risk foods (keep high risk foods above low risk foods)
+ Don’t allow pathogens to be transferred through contaminated utensils, surfaces, hands or clothing
