Food Provenance

Question 1

What are two of the ways crops can be grown?

Answer 1

Intensively

Organically

Question 2

What methods are used in intensive farming and why?

Answer 2

Large mechanical equipment-used to save time and cut down on production costs

Artificial (chemical) fertilisers-supplies nutrients for crops to grow

Pesticides-protects crops and controls pests

Question 3

What are some concerns about intensive farming?

Answer 3

They can harm wildlife, damage the environment (eg by polluting rivers), and some think they have a harmful effect on human health too

Question 4

What methods are used in organic farming?

Answer 4

Farmers add manure and compost instead of artificial fertilisers

Crop rotation-growing crops then leaving land fallow to make sure soil is fertile every year

Introducing pests natural predators

Biological pesticides

Spraying crops with hot water

Question 5

What are the advantages with organic farming?

Answer 5

It reduces the amount of chemical pesticides going onto the land, so it’s less harmful to the environment

Fewer non renewable resources are used than in intensive farming, so it is more sustainable

It appeals to consumers who are concerned about the use of artificial chemicals and their damage to the environment

Question 6

What are the disadvantages with organic farming?

Answer 6

Organic farming tends to produce a lower yield

There are higher production costs, which means higher prices in supermarkets

Question 7

What is a genetically modified food?

Answer 7

A genetically modified food is one that has had its genes altered to give it useful characteristics, such as improving its growth or changing its colour

Question 8

What are the advantages with genetically modified foods?

Answer 8

Crops can be made to grow quicker

Producers can get higher yields of crops for the same amount of seed and fertiliser

This makes food cheaper to produce so it’s also cheaper for the consumer to buy

Crops can be altered to have a longer shelf life and this means less food is wasted

Crops can be made to ripen earlier than normal, so fresh foods can be available for consumers early in the year

Crops can be modified to contain extra nutrients which can improve in nutrition in poor countries. For example golden rice has been genetically modified to contain carotene which provides vitamin A

Question 9

What are the disadvantages with genetically modified foods?

Answer 9

GM foods haven’t been around for long so their long term health effects aren’t known

There are concerns that modify genes could get out into the wider environment and cause problems

GM producers can’t sell their food everywhere-the European Union restricts the import of some GM foods

Question 10

What are some of the restrictions with GM foods in the European Union?

Answer 10

All GM foods must undergo strict safety assessments and can only be sold if no health risks have been identified

All foods that are GM or contain more than 1% GM ingredients must be clearly labelled

However, meat and dairy products from animals fed on GM feed are not labelled

Question 11

What are some of the advantages with factory farmed animals?

Answer 11

Animals may be kept inside in warm sheds, so they don’t waste much energy moving or keeping themselves warm.

That means that more of their energy goes into producing meat or eggs for food and this maximises food production

Factory farm food is generally cheaper than free range

Question 12

What are the disadvantages with factory farm animals?

Answer 12

People are becoming more concerned that intensively reared animals don’t live very nice lives and this means they are more likely to suffer from nasty diseases, they behave less naturally and can be killed at a young age

Some people believe that meat from factory farmed animals doesn’t taste as nice as meat from free range animals

Question 13

What are the advantages with free range animals?

Answer 13

Free range food comes from animals that have more space to live than factory farmed animals and this means they usually have nicer lives because of the higher standard of welfare

Question 14

What are the disadvantages with free range animals?

Answer 14

Less food can be produced by rearing animals in free range conditions. They use up energy moving around, so they take longer to grow.

The extra large needed also adds to the cost. Business products more expensive and they might be beyond some peoples budgets

Question 15

What is the Red Tractor symbol?

Answer 15

The Red Tractor symbol can be found on any UK meat, dairy, fruit, vegetables and cereal products- to use the logo, producers have to meet standards on food safety, welfare, traceability and environmental protection

Question 16

What is the RSPCA assured symbol?

Answer 16

The symbol can be found on eggs, dairy, fish and meat-to get the logo, producers have to follow strict RSPCA welfare standards. These standards are higher than legal requirements

Question 17

What is trawling?

Answer 17

It is a very common method of fishing

Trawlers are fishing boats that catch fish using nets and large trawlers may process fish on board

There are different methods-some drag a net through the open sea, and others along the surface of the sea bed

Dredging is like bottom trawling but use a metal basket instead of a net

Question 18

What is fish farming?

Answer 18

Large numbers of fish are raised in tanks or enclosures in rivers and lakes or in cages in the sea

As with factory farmed land animals, there is overcrowding and this means the fish are more likely to suffer from diseases

Question 19

What is an alternative fishing method?

Answer 19

Long line fishing use a fishing line with baited hooks secured between 2 buoys

Fewer fish are caught and there’s less chance of catching unwanted fish.

Question 20

What are fishing quotas?

Answer 20

Quotas are set by governments to help endangered species of fish. They limit the amount and size of fish that can be caught

Question 21

What are some methods to conserve fish stocks and make them more sustainable?

Answer 21

Alternative fishing methods

Fishing quotas

Regulating net size

Question 22

What are some reasons for wasting food at home?

Answer 22

Food has spoiled

Confusion over best before dates and other date marks

Too much food was cooked, an edible leftovers out frozen or reused

Preparing food incorrectly-for example, peeling vegetables too thickly

Question 23

What are some reasons for producers and retailers wasting food?

Answer 23

Retailers will reject food from producers if it is damaged or spoiled during transport

Imperfect food is often rejected by retailers too and the producer cannot sell it so it gets wasted

To avoid running out of stock and disappointing their customers, supermarkets stock more than they can sell. The unsold stock gets binned, including stuff that is still safe to eat, like bread

Offers from supermarkets encourage people to buy more than they can use or store

Larger packs of food are better value for money but again, it’s more than people need

Question 24

What are five ways we can reduce waste?

Answer 24

Correctly store food and pay attention to use by dates

Use up the contents of your fridge before buying more food

Use leftovers in meals a day after or freeze them for another time

Use the whole food. For example, bones can be used for stocks and peelings can be made into compost

Donate unwanted food to food banks

Question 25

What are some materials we use to package food?

Answer 25

Plastic-transparent, lightweight and can be shaped to the food Glass-transparent, heat-resistant, gives food a long shelf life and is reusable Metal-heat-resistant and gives food a long shelf-life Paper- lightweight, can be printed on and is biodegradable

Question 26

How does suitable packaging reduce food waste?

Answer 26

Protects food from being damaged while it's being transported, displayed and stored Preserves the food and stops contamination from bacteria or pests

Question 27

What does basic processing of fruit and vegetables consist of?

Answer 27

Pits (stones) are removed fruit e.g peaches and cherries Fruits are squeezed for fruit juices or dried e.g grapes are sundried to make raisins Fruits and vegetables are washed with water to remove dirt, insects and chemical sprays Fruits and vegetables are sorted into different sizes and shapes and may be peeled

Question 28

What are basic processing of meat/poultry?

Answer 28

Some meats (e.g beef) are hung at 4°C and dried to make them more tender and improve flavour Feathers and internal organs of poultry are removed The wings and legs of poultry are tied (trussed) so it cooks evenly Meat is chopped, sliced or cut

Question 29

Mnemonic for flour

Answer 29

Gross harry reads too many comics and cooking guides because she realised dogs talk

Question 30

Primary processing of wheat

Answer 30

In the UK, wheat is planted in September and is grown for 11 months In the UK, wheat is harvested in the following August Grains are removed from the plant The harvested wheat grains are transported to the mill The wheat grains are cleaned and conditioned The wheat is blended with other types of wheat-the process is called gristing The wheat grains are milled-a series of heavy rollers breaks down the grains. This is called breaking The fragments of wheat grain are sieving and reductions The bran, wheatgerm and endosperm are separated out. They can be blended to make different types of flour The different flours are packaged and transported to the bakeries

Question 31

Definition of primary food processing

Answer 31

Primary processing is the preparation of raw foods so they're either ready to be eaten or cooked immediately

Question 32

What are the different types of flour?

Answer 32

Wholemeal flour-100% of the grain is used, nothing is taken out Wheatmeal (Brown) flour- about 85% of the grain is used, so some of the bran and germ are removed White flour- about 70% of the grain is used (only the endosperm is used)

Question 33

Why is milk heat treated?

Answer 33

To destroy pathogenic bacteria

Question 34

What processes kill bacteria in milk?

Answer 34

Pasteurisation Ultra Heat Treatment (UHT) Sterilisation Microfiltration

Question 35

What is pasteurisation?

Answer 35

Milk is heated quickly to 72°C for 15 seconds and then rapidly cooled to 4°C There is little change in the taste and nutritional content of pasteurised milk

Question 36

What is Ultra Heat Treatment?

Answer 36

Milk is heated to at least 135°C for 1-4 seconds and packed in a sterile container - the milk can last at an ambient temperature temperature for several months UHT milk has slightly less nutritional value and a slightly different taste than pasteurised milk

Question 37

What is sterilisation?

Answer 37

Bottled raw milk goes through a steam chamber at 110°C for 10-30 minutes. All bacteria is killed, so it tastes different and many B group vitamins and Vitamin C are lost

Question 38

What is microfiltration?

Answer 38

Bacteria that turn milk sour remain after pasteurisation Microfiltration forces milk through a membrane which separates the milk from the souring bacteria This extends the shelf life of the milk and doesn't have much effect on the flavour or nutritional content

Question 39

Definition of secondary processing

Answer 39

When a food that has undergone primary processing is changed into an ingredient that is then transformed into a food product

Question 40

What is organic flour and what are the conditions needed for organic flour?

Answer 40

Organic flours are made from wheat grown and processed naturally without the use of chemicals The soil association is an official body that approves the use of the term 'organic' Farmers + producers must meet the organic certification standards to be able to claim that their product is genuine

Question 41

Why is food processed?

Answer 41

Make it safe to eat for the consumer Preserve it and slow down spoilage Maintain its consistency Add variety to the diet Make it available out of season

Question 42

What are the primary processes for majority of foods?

Answer 42

Sorting Cleaning Cooking Preserving Packing Transporting

Question 43

What are the primary processes for vegetables and herbs?

Answer 43

Sorting Trimming Removing damaged produce Washing Wrapping

Question 44

How is flour turned into pasta?

Answer 44

Pasta is made with a mixture (or eggs) and semolina flour The ingredients form a dough which is kneaded until it is smooth Colourings can be added to dye the pasta Spinach makes it green, beetroot makes it purple and carrot makes an orange pasta The dough is then shaped and forced through a laminator and then shaped and cut Pasta can be sold fresh or dried. Dried pasta has a much longer shelf life

Question 45

How is bread produced?

Answer 45

Sieving and checking the flour Mixing and kneading Dividing First rising Knocking back Proving Baking Cooling Slicing

Question 46

How is fruit turned into jam?

Answer 46

Jam is a type of fruit preserve and it is made with crushed fruit, sugar and pectin Pectin is a gelling substance found in fruit-when boiled to at least 105°C with the sugar and acid of the fruit, pectin causes the jam to thicken and set as it cools The sugar draws water out of the fruit, so it's difficult for microorganisms to grow Jam is poured into glass jars which are sealed to further extend the shelf life

Question 47

how can packaging be bad for the environment?

Answer 47

Manufacturing the materials for packaging uses lots of energy and natural resources Packaging often gets used once, thrown away and then just takes up space in landfill sites Some packaging, like plastics, take a long time to biodegrade and could take up space in line for for years Packaging adds to the weight of a product, so heavier materials such as metals and glass, require more energy to transport them Litter is hazardous to animals too for example marine life can get entangled in plastics or eat it by mistake

Question 48

How can you reduce the environmental impact of packaging?

Answer 48

Recycling uses much less energy than manufacturing new packaging Most plastics can be recycled too By products of little or no packaging and refuse ones with excess packaging Choose products with biodegradable packaging or packaging made from recycled materials Carry food and reusable shopping bags to reduce the need for plastic bags

Question 49

What are food miles? seasonal food is not available all y....ies are only available in the summer

Answer 49

Food miles are the distance food travels from where it is produced to the consumer

Question 50

Why are lots of food miles bad for the environment?

Answer 50

Planes, ships and trucks all burn scarce fossil fuels and release carbon dioxide into the atmosphere, contributing to global warming

Question 51

Why is it better to buy food from local markets?

Answer 51

Local food is often better for the environment as it has fewer food miles. Local food is often fresher and tastier because it reaches you soon after it has been harvested. Buying from farmers markets and independent greengrocers supports the local businesses and their produce can be cheap.

Question 52

What are the disadvantages from buying food locally?

Answer 52

Seasonal food is not available all year round, for example strawberries are only available in the summer, so you have a smaller selection of products. Unpackaged and unpreserved food spoil faster meaning you have to use them quickly.

Question 53

What does your carbon footprint measure?

Answer 53

It measures the impact your lifestyle has on the environment. It is given as the amount of greenhouse gases you directly and indirectly produced from burning fossil fuels for heat, electricity, transport.

Question 54

How can you reduce your carbon footprint?

Answer 54

Buy food that is in season, with lower food miles and with less packaging. Use public transport, walk or take up cycling. Waste less energy in the home by turning TVs off standby or turning the heating down

Question 55

How does food production contribute to climate change?

Answer 55

Processing, transporting and wasting food all lead to the production of greenhouse gases. These greenhouse gases are building up in the atmosphere. Heat is 'trapped' and this means that less heat can escape into space. This effect is what is causing global warming. The earth is slowly getting hotter. Rising temperatures are changing our climate, causing more and more extreme weather events such as hurricanes and tornadoes to occur Changes in the temperature and weather are affecting the crops and food that we rely on

Question 56

How does an increase in average global temperature affect the production of crops?

Answer 56

Many crops will have lower yields Pests and microorganisms can reproduce more easily and can invade new regions that were too cold for them before

Question 57

How can a drought affect the production of crops?

Answer 57

A drought happens in an area that has had a lack of rainfall Crops struggle to grow or fail completely Rivers and lakes can dry up, of killing fish and other wildlife Droughts can cause wildfires which are uncontrolled global fires spread through the countryside, destroying field and reared animals

Question 58

How can flooding affect the production of crops?

Answer 58

Severe rainfall, cyclones etc. can cause major flooding. Floods directly damage and destroy crops Soil and nutrients useful for crop growth are washed away Sewage can pollute fields and spread disease in animals Reared animals may drown

Question 59

What is food Security?

Answer 59

People have food security when they have access to enough nutritious food to stay healthy and active

Question 60

What factors affect how much food is available?

Answer 60

Climate Insufficient land Growing industrial crops Wealth Rising population

Question 61

How does climate affect food Security?

Answer 61

Some countries have climates that are unsuitable for farming. Extreme weather events, such as floods or droughts, can also affect the food supply

Question 62

How does insufficient land affect food security?

Answer 62

People living in poverty often don't have their own land to grow food

Question 63

How does growing industrial crops affect food security?

Answer 63

More farmland that previously grew crops for food is now being used to grow non food crops such as crops for bio-fuels

Question 64

How does wealth affect food security?

Answer 64

Wealthier people have more disposable income to spend on food, often more than they need. People have lower incomes may not be able to afford nutritious food

Question 65

How does rising population affect food security?

Answer 65

With more people there could be less food available for each person

Question 66

How can we increase food supplies?

Answer 66

Using new technologies for example GM crops can be given pest resistance, higher nutritional values and higher yields Eating less meat stop animals that are red for their meat or fed crops that we grow. It's more efficient if we directly eat these crops instead Reducing food waste. If less food is wasted, more is available to eat

Question 67

What is the fair trade foundation?

Answer 67

The fair trade foundation was established to support farmers and workers in less developed countries and encourage sustainable food production Roy ingredients such as tea leaves and coffee beans are used in expensive products but the farmers often receive very little money for their produce Fair trade aims to make it fair for these smaller businesses by making sure they get a decent price and by improving working conditions The farmers themselves become more food secure and they have more money to spend on that food for themselves and their families

Question 68

How is milk turned into cheese?

Answer 68

Raw milk is pasteurised to kill pathogenic bacteria Non-pathogenic bacteria is introduced to sour and thicken the milk A starter culture is added for 30 minutes at 32°C. This is called ripening and the lactose turns into lactic acid Rennet is added. The rennet cause the milk to coagulate and it separates into curds and whey. This takes about 30 minutes Heat helps curds to separate from whey. Soft cheese is made at lower temperatures than hard cheese The whey is drained away to leave a curd mat The curd mats are then cheddared to remove more whey and help develop texture Salt is added for flavour and texture and preserve The cheese is pressed into moulds and pressed to remove more whey The cheese is left to ripen and mature. Moulds and bacteria can be added Cheese is packed ready for sale

Question 69

What is fortification and why is it done?

Answer 69

Fortification is where nutrients are added to a food It improves the nutritional value of foods fortification is done for different reasons. Sometimes it's to replace nutrients lost during processing, or to add extra nutrients to make it healthier

Question 70

How is white flour fortified?

Answer 70

Iron, vitamin B1 (Thiamin), vitamin B3 (Niacin) and calcium are lost during the production of white flower By law, these nutrients have to be added back in. They aren't added to wholemeal flour because the nutrients are naturally present

Question 71

How are breakfast cereals fortified?

Answer 71

Cereals can be fortified with iron, thiamin and folic acid Cereal is eaten by lots of people. If manufacturers choose to fortify their products it helps a population get the recommended amounts of these nutrients

Question 72

How are butter alternatives fortified?

Answer 72

Many people use butter alternatives like margarines and low fat spreads Butter naturally contains vitamins A&D and so by fortifying butter alternatives, consumers don't miss out on these important vitamins Margarines and low fat spreads are usually fortified on a voluntary basis by manufacturers.

Question 73

Give two EU regulations for GM crops

Answer 73

GM foods have to pass strict safety tests before they can be sold Foods that contain GM ingredients (more than 1%) have to be clearly labelled

Question 74

How is milk processed into yoghurt

Answer 74

Milk is pasteurised and homogenised then heated to 42°C Then whilst the milk is warm, the starter culture a non-pathogenic bacteria is added The bacteria then ferments the sugar lactose, into Lactic Acid The milk is kept at 42°C for hours to ferment. The lactic acid then causes the milks pH level to drop, and the milk solidifies The yoghurt is cooled 7°C Now it can be packaged and sold as it is. Or flavours can be added then it can be packaged and sold Yoghurt is stored and transported at below 5°C

Question 75

How are cholesterol lowering spreads fortified?

Answer 75

Some vegetable fat spreads have added plant sterols These substances help reduce cholesterol for people with high cholesterol only-they don't benefit people with normal cholesterol levels

Question 76

What are multivitamin supplements?

Answer 76

Multivitamin supplements are full of vitamins and minerals your body needs They should never replace a healthy, balanced diet They are more useful for certain people like elderly and pregnant women However, it's debatable whether they make any difference for most people and taking too many could be harmful to your health

Question 77

What is an additive?

Answer 77

An additive is something that's added to food to improve its properties Some occur naturally and some are made artifically

Question 78

What are preservatives?

Answer 78

Preservatives are additives that prevent bacteria from growing-so food lasts longer Natural preservatives include vinegar, lemon juice, salt and sugar Artificial preservatives include things like nitrates and sulphites

Question 79

What are colourings?

Answer 79

Colourings make food look more attractive and more appealing to eat Carmel is a natural food colouring-it can make products darkish brown eg cola Tartrazine is an artificial colouring-it's used to make products a yellow colour eg custard powder

Question 80

What are flavourings?

Answer 80

Flavourings improve the taste or aroma of a product Natural flavourings include herbs and spices eg basil, chillies and vanilla Artificial sweeteners eg. aspartame, are used as substitutes for sugar Monosodium glutamate (MSG) enhances flavours of foods it is used in-gives it a savoury taste

Question 81

What are emulsifiers and stabilisers?

Answer 81

Emulsifiers and stabilisers help to preserve the shape and texture of food products Emulsifiers help mix together ingredients that don't usually mix. Stabilisers stop mixed ingredients from separating Lecithin is a natural emulsifier found in eggs yolks and soya beans Pectin is a natural stabiliser found in berries, apples and many other fruits

Question 82

What are some disadvantages of additives?

Answer 82

Can cause allergic reactions and worsen asthma Some natural additives, are bad for health in large amounts (salt, sugar) Can disguise poor quality ingredients Additives must pass a safety test before they can be used in food Can cause long-term health effects (eg some food colourings can cause hyperactive behaviour in children)

Question 83

How can food procution be sustainable?

Answer 83

Enable the rowers and farmers to earn a living wage Protect plant and animal diversity Protect the welfare of plants and animals and the environment Give social benefits and provide strong communities to everyone Avoid producing greenhouse gases (food miles) Reduce food waste and food packaging