Food And Nutrition Flashcards
(93 cards)
1
Q
What is the function of fat in the diet
A
Provides vitamins a,d,e,k energy
2
Q
Unsaturated fat is…
A
good fat which lowers cholesterol
3
Q
. Identify sources of unsaturated fat
A
Olive oil, nuts, sunflower oil
4
Q
Identify sources of saturated fats
A
Bacon, butter, cheese
5
Q
Functions of protein
A
Growth and renewal of cells
6
Q
Sources of proteins
A
Nuts, seeds, eggs, fish, meat
7
Q
What are the types of carbohydrates you have learn âbout
A
Starch and sugars
8
Q
Function of
Carbohydrates in the diet
A
Provide energy and fibre
9
Q
If you eat too much sugar …
A
This can cause weight gain and this can cause tooth decay
10
Q
Sources of starchy carbohydrates
A
Pasta , bread
11
Q
Function of calcium
A
Strengthens teeth and bones
12
Q
Sources of calcium
A
Cheese , yogurt, milk
13
Q
What is anaemia
A
A lack of iron
14
Q
What are the fat souluables vitamins
A
Vitamins A,D,E,K
15
Q
Identify sources of vitamin A
A
Liver, carrots, butternut squash
16
Q
Functions of vitamin A
A
Improve night vision and keeps mucous membranes moist to prevent infection
17
Q
What is scurvy a deficiency of
A
Vitamin C
18
Q
Sources of Vitamin D are
A
Sun, eggs, oily fish, butternut
19
Q
Vitamins Ds function are
A
Helps calcium absorption into bones and teeth
20
Q
Why is fibre important in the diet
A
Prevents constipation and bowel cancer
21
Q
Which has the most fibre in
A
Whole meal bread, whole meal pasta, brown rice, nuts
22
Q
Identify foods high in salt
A
Stock cubes, ham, bacon, sausages, crisps
23
Q
Tempuature of a fridge should be
A
0-5 degrees
24
Q
What 4 things do bacteria need to multiply
A
Warmth, moisture, food, time
25
Enzymic browning happens when cells in fruit and vegetables are exposed to air. This is prevented by adding
Lemon juice
26
How many calories in 1g of fat
9kcal
27
How many calories in 1g of protein
4kcal
28
How many calories in 1g of carbohydrates
3.75kcal
29
What 2 ingredients are ‘rubbed in’
Butter and flour
30
What 2 knife cutting techniques do you use?
Bridge and claw
31
What is the freezer temperature
-18’c
32
What colour board should you prepare raw meat on
Red
33
What does cross contamination mean
Unintentional transfer of bacteria from one object to another
34
Name 2 food poisoning bacteria
E.Coli, Salmonella
35
List 4 symptoms of food poisoning
Nausea, vomitting, diarrhoea, fever
36
What is the danger zone
5-63’c
37
What does Al dente mean
To the tooth
38
How many grams are in a kg
1000
39
What does the light on the oven indicate
When lit it shows the oven is heating up to set temperature
40
Why do you use oven gloves to take something out of the oven with
They are well insulated to prevent hands burning
41
What colour plaster should I wear in a kitchen
Blue
42
What does boiling water look like
It’s 100’c, lots of big bubbles and lots of steam
43
Where should you store the raw meat
On the bottom shelf on the fridge
44
Where should a lettuce be stored
In the salad drawer of the fridge
45
What colour chopping board do you prepare salad on
Green
46
Why should you wear an apron when preparing food
To keep clothes clean , to prevent bacteria from your clothes transferring on the food you are preparing, to prevent bacteria from the food transferring on to your clothes
47
When heating food, you should heat all food to …..
75’c for 30 seconds
48
When washing up, which of these statements is true
Washing up liquid gets rid of dirt and grease, hot water kills bacteria, When drying, you must turn things upside down in order to drain, before drying, You must dry up with a clean tea towel to prevent cross contamination
49
Why is it essential chicken is cooked before we eat it
To kill the harmful bacteria such as campylobacter
50
What type of raising agents is yeast
Biological
51
Identify the chemical raising agent
Baking powder
52
When whisking, air is physically added into the mixture. This is known as a physical raising agents. What products are made using this method
Meringues
53
54
What raising agents is used in the production of cupcakes
Self raising flour
55
What is fermentation
The process by which yeast converts sugar into CO2 and alcohol, causing bread to rise
56
Yeast must have the following conditions in order for fermentation to take place
Sugar, warmth, time, and water
57
What products require fermentation to be made
Wine, bread, hot cross buns
58
Strong flour is needed to make bread because
It contains more gluten which makes the dough stretchy
59
60
You knead bread dough in order to
Develop more gluten to make dough streachier
61
Why do you leave bread dough to prove
To allow the yeast to start ferment, which created CO2 and makes the bread rise
62
Baking powder is chemical raising agents. It is a mixture of
Bicarbonate of soda and cream of tartar
63
Using only bicarbonate of soda in cakes, results in
A soapy salty taste
64
Which of these actions trap air between fine particles of flour
Sieving
65
Folding-in means
To combine 2 ingredients gently using a spaltula or metal spoon, in a figure 8 motion to maintain air already present
66
When egg white is whisked
It can hold up to 7 times its own volume of air
67
What impact does egg yolk have on egg white formation
Egg yolk contains fat which stops the white from forming a foam
68
‘Leavening’ means
A substance used in dough to make it rise
69
What gas is produced during fermentation to make bread dough rise
Carbon dioxide
70
What gas is created when baking powder reacts with heat in the presence of moisture
Carbon dioxide
71
When using only bicarbonate of soda (an alkaline) as a raising agent in a cake
You must use an acid such lemon juice to neutralise salty flavour and you must ensure you must making a dark, strong flavoured cake such as a ginger cake to mask the flavour
72
Soda bread uses which raising agent
Chemical raising agent -bicarbonate of soda
73
Self raising flour is
Plain flour with a raising agent added to it
74
What is gluten
It's the protein found in flour which makes dough stretchy
75
Which raising agent is used when making scones?
Baking powder
76
Which statement best reflects how Christianity influences the food we eat
No restrictions. Eat hot cross buns at Easter
77
In what religion is the cow sacred
Hinduism
78
Identify the statement which best reflects Islamic dietary law….
The Qur’an defines law, stating meat must be halal
79
Kosher food is eaten by which religion
Judaism
80
Vegiterians are likely to lack the following nutrients
Protein, iron, vitamin B12
81
What does BMI stand for
Body mass index
82
Obesity is……
An individual with BMI of over 30
83
What is the name of the autoimmune response to gluten
Coeliac disease
84
Common allergen foods are…..
Peanuts, eggs, milk
85
What is gluten
A protein found in wheat and wheat products such as cakes, bread, biscuits
86
Common food intolerances are….
Lactose and wheat
87
An obese person is at greater risk of…..
Heart disease, cancer, depression
88
Eating too much salt can result in…..
High blood pressure
89
Consuming too much sugar can….
Cause tooth decay
90
What is anaemia
Lack of iron
91
Consuming too many processed meats can cause….
Cancer
92
Oily fish it’s important in diet because……
It contains omega 3 & vitamin D
93
What coloured chopping board is raw meat prepared on
Red
