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Flashcards in End of y10 test revision Deck (60):
1

3 functions of protein

To make the body grow
To repair the body
To give the body energy

2

3 food sources of protein

meat,eggs,dairy,fish,nuts,seeds,beans,wheat

3

What are the effects of excess protein?

Pressure and strain on organs

4

What are the effects of protein deficiency?

Growth slowed down,poor condition of hair and skin,can't digest food properly

5

2 functions of carbohydrates?

To give the body energy
To help the body get rid of waste products

6

3 examples of carbohydrates

Cereals,potatoes,beans

7

Effects of excess carbohydrates

Lead to obesity
Can lead to tooth decay

8

Effects of carbohydrate deficiency

Low energy
Weak

9

3 functions of fat

To provide store of energy
Insulate the body to keep warm
Protect bones from damage

10

3 food sources of fat

Butter,oil,cheese

11

Effects of excess amount of fat

Gain weight and could become obese
Develop coronary heart disease

12

Effects of fat deficiency

Body weight lost
The body will chill

13

What is protein complementation?

Eating difference low biological value protein foods together to get all the essential amino acids that the body needs

14

2 examples of protein complementation

Beans on toast
Rice and bean salad

15

What is fibre?

A type of carbohydrate that helps to keep your digestive system working properly and keeps food moving through it.

16

3 Foods high in fibre

Beans,whole meal bread,pasta

17

What can a lack of fibre lead to?

Constipation,bowel cancer,heart disease and high blood pressure

18

How many grams of fibre does the average adult need per day?

30g

19

Which is healthier,saturated fats or unsaturated fats?

Unsaturated fats

20

Do unsaturated fats or saturated fats come from animals?

Saturated

21

Where do unsaturated fats come from?

Vegetable sources

22

What can too much saturated fat caused?

Increase cholesterol levels in the blood which increase the risk of coronary heart disease

23

3 ways to reduce to saturated fat content

Use ingredients with less than 5% fat
Dry fry meat
Ensure no extra fat is used for cooking

24

What is obesity?

When the body has too much fat

25

What causes obesity?

When a person consumes more calories than they can burn off

26

Key factors contributing towards obesity?

Lack of exercise
Unhealthy foods
Using eating as a coping mechanism
Family history/conditions
Low income,lack of time,lack of knowledge

27

Effects of too much sugar

Risk of obesity/type 2 diabetes

28

Effects of too much fat

Risk of coronary heart disease/stroke/obesity/type 2 diabetes

29

Effects of too much salt

risk of high blood pressure

30

Effects of high energy intake

Risk of obesity

31

Effects of lack of fibre foods

Risk of digestive problems

32

What is coronary heart disease?

When the coronary arteries are narrowed because they are filled with fatty deposits

33

Key factors contributing towards coronary heart disease

Eating too much salt
Being overweight or obese
Smoking
Stress
Family history

34

Why do teenagers need protein?

To cope with growth spurts

35

Why do boys need more protein than girls?

Because muscle tissue develops

36

Why do teenagers need lots of calcium and vitamin D?

Because they help the skeleton reach peak size and bone density

37

Why do elderly people need lots of calcium?

To stop bones becoming weak and brittle

38

Why do elderly people need lots of fibre?

To help prevent constipation as digestive system weakens

39

What is cross contamination?

When a high risk food contaminates a low risk food by coming in contact with each other

40

How do you prevent cross contamination?

Storing food in different part of the fridge,washing hands and equipment after handling high risk foods,different coloured chopping boards

41

What is a high risk food?

Foods that are high in protein and moisture

42

Why would a roux sauce become lumpy?

The sauce hasn't been consistently stirred
The liquid wasn't added slowly

43

What can cause bread not to rise when baked?

Temperature of oven too low
Insufficient cooking time
Gluten not been developed by kneading

44

What is conduction?

Transferring heat through a solid object into food

45

What is convection?

Transferring heat through a liquid or air into food

46

What is radiation?

Transferring heat by infra red waves that heat up what they come into contact with

47

What is the function of salt in bread?

To improve the flavour

48

What is the function of strong plain flour In bread?

It has a high gluten content

49

What is the function of yeast in bread?

Carbon dioxide is realeased when the yeast is activated which helps to rise the bread

50

Advantages of buying locally produced food

Easy to access
Know where the food has come from
Fresher than supermarket
Supports local businesses

51

What is primary food processing?

When foods see processed straight added harvest or slaughtered to get them ready to be eaten or used

52

What is secondary food processing?

When primary processed foods are either used on their own or mixed with other foods and turned into other food products

53

What is aeration?

Whisking traps air and creates a foam and the mixture expands

54

A product that uses aeration

Meringue

55

A product that uses binding

Beef burgers/fish cakes

56

A product that uses enriching

Mashed potato

57

A product that uses coagulation

Quiche/lemon curd

58

A product that uses coating

Fish goujons

59

A product that uses emulsification

Mayonnaise

60

A product that uses glazing

Pasties