FN: Jan Mock (2022 Paper) Flashcards
1
Q
Name 2 ways to colour pasta
A
Beetroot and Spinach
2
Q
Function of flour in pasta
A
Provides strcture as gluten enables stretch of dough upon kneading
3
Q
Function of egg in pasta
A
Binding
4
Q
Function of salt in pasta
a
A
add pasta
5
Q
How to cook pasta
A
- Boiling salted water
- Large pan to allow starch to wash off and prevent stickyness
- Stir ocassionally to prevent sticking to pan
- Ready when al dente
- Drain with collinder or slotted spoon
6
Q
How to cook pasta
A
- Boiling salted water
- Large pan to allow starch to wash off and prevent stickyness
- Stir ocassionally to prevent sticking to pan
- Ready when al dente
- Drain with collinder or slotted spoon
7
Q
How to add flavour to pasta
A
- Add sauce like tomatoe or pesto
- Garnish with herbs like parsley
- Sprinkle over cheese like parmesan
8
Q
Q2 Bread ) question a i - iii
A
Wholemeal, wholemeal, (NOT carbs, protein or vitamin B)
9
Q
How does wholemeal differ from white flour
A
- Wholemeal contains wholegrain
- Bran endosperm and germ
- White only endosperm
10
Q
How does wholemeal differ from white flour
A
- Wholemeal contains wholegrain
- Bran endosperm and germ
- White only endosperm
11
Q
Why is bread popular
A
Cheap, easy to buy and versiltile
12
Q
Why is bread heave and small and how to fix it
A
- Yeast not active so not enough co2 produced
- Not enough liquid so dough cannot expand with steam
- Proving time too short
- Protein content in flour too low
- Too much flour
13
Q
Comercial bread making
A
- Bulk fermentation on large scale
- Large industrial ovens
- Large high speed mixers and kneaders
- Chloreywood process
14
Q
Define obestiy
A
Severely overweight and BMI over 30
15
Q
Disease of fat and explain
A
CHD - fatty deposits and deagth
16
Q
Disease of fat and explain
A
CHD - fatty deposits and deagth
17
Q
Cholestrol (4)
A
- Naturally occurs from fatty foods
- Cause blockade to arteries by narrowing lumen
- LDL is unhealthy
- HDL can reduce risks of heart attacks and strokes
18
Q
Fucntion of protein
A
- Growth and repair
- Maintaince of cells and body tissues
- secondary source of enrgy
19
Q
Define LBV protein
A
- At least 11 essential AA our body cant make are missing
- Lysine and valine
20
Q
Define LBV protein
A
- At least 11 essential AA our body cant make are missing
- Lysine and valine
21
Q
Complementary proteins
A
- Peas, lentils, wholemeal are lbv
- Combine lbv to make complementary with all the essential AA in
- Bean on wholemeal toast
- Pea and lentil soup
22
Q
Pronlems of low protein
A
- Slow / stunted growth (esp in childhood)
- Not enough / required prteins avaliable for protein synthesis
23
Q
Pronlems of low protein
A
- Slow / stunted growth (esp in childhood)
- Not enough / required prteins avaliable for protein synthesis
24
Q
Food from abroad and enviromently frienly shopping SOLOUTION
A
- Buy local
- Eat seasonal
- Farm shops
- Grow your own
- Forage
- Walk to shops
- Shop less frequently
- Only buy what need - less waste in landfill - less co2
25
INTRO food abroad and enviromentally friendly shopping
* More food miles, larger carbon footprint, more air miles
* Leads to more co2 emission and greenhouse gases - bad for enviroment
26
INTRO food abroad and enviromentally friendly shopping
* More food miles, larger carbon footprint, more air miles
* Leads to more co2 emission and greenhouse gases - bad for enviroment
27
Food diary problems
* High in fat and sugar - lead to problems 00xx00
* Analyse macros, calcium, vitamins, fibre and water
* Offer replacements
* Excluse foods and WHY
* eatwell plate, 5 a day, 6-8glasses and (90/20)
28
why food cooked
Kill bacteria and make easier to digest
29
why food cooked
Kill bacteria and make easier to digest
30
Q7) cooking of food "c"
* From boiling to cold in short time
* Blanched
* Maintian colour flavour and texture
31
Cooking Meat (xyz)
* Browning
* Develops flavour
* Aroma
* Tender
* Shrinks - loss of moisture
*** MAILLARD REACTION OCCURS AT HIGH TEMPS***
32
What is maillard reaction
* With water, collagen turns to gelatine
* Tenderises and becomes more digestable
* At 65c pigments (myo) change colour, sugars caramalise and amino acids denature turning the meat brown
* Gives of the meat's signiture aroma
* Also knows as non-enzymic browning
33
Cross-contamination between chicken and bacon salad prevention
* Clena contaminarted equipmetn (knove and bord)
* Fridge 1-4, danger zone 5-63, (refer to bacteria)
* Clean and sanitise station after meat
* Chopping board and knife colour (red, yellow, green and brown)
34
Influences cultral and lifestyle changes have on food choices and avaliablility
* Enjoyment + preferences
* Seasonality
* Avaliability
* Time of day
* Activity
* Celebration
* Vegetariaism / veganism
* Cultural influences
35
Influences cultral and lifestyle changes have on food choices and avaliablility
* Enjoyment + preferences
* Seasonality
* Avaliability
* Time of day
* Activity
* Celebration
* Vegetariaism / veganism
* Cultural influences
36
Examples of cultural influences fo rfood choice
* judaism - no pork
* hinduism - no beef
* Muslims - only halal
* Seventh Day Adventists - caffine of alcohol
37
What is maillard reaction
* With water, collagen turns to gelatine
* Tenderises and becomes more digestable
* At 65c pigments (myo) change colour, sugars caramalise and amino acids denature turning the meat brown
* Gives of the meat's signiture aroma
* Also knows as non-enzymic browning
38
Q7) cooking of food "c"
* From boiling to cold in short time
* Blanched
* Maintian colour flavour and texture
39
Complementary proteins
* Peas, lentils, wholemeal are lbv
* Combine lbv to make complementary with all the essential AA in
* Bean on wholemeal toast
* Pea and lentil soup
40
Fucntion of protein
* Growth and repair
* Maintaince of cells and body tissues
* secondary source of enrgy
41
Why is bread heave and small and how to fix it
* Yeast not active so not enough co2 produced
* Not enough liquid so dough cannot expand with steam
* Proving time too short
* Protein content in flour too low
* Too much flour
*** SOLUTIONS***
