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Food And Nutrition GCSE > Food Provenance > Flashcards

Food Provenance Flashcards

(50 cards)

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1
Q

What is the origin of food

A

Food provenance

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2
Q

Food provenance means knowing

A

How food was transported
How food was produced
Where food was grown, reared or caught

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3
Q

How does food provenance help customers when shopping for food

A

Allows customers to choose specific products eg: N Ireland pork

Assists customers in eating a more seasonal diet eg: strawberries in summer

Purchasing from farmers markets enables customers to engage directly with producers

Increased access to info about where food comes from (food traceability) gives assurance it’s safe to eat (food security) and allows to be traced from farm to fork

Identifies the origin of food eg: comber potatoes

Protects the environment eg: organic crops not spayed with pesticides

Increase food knowledge

Maintains food culture

Improves animal well fare eg: free range eggs

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4
Q

Sustainability means

A

A way of producing and consuming food that protects the environment and the economy

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5
Q

What does PGI STAND for

A

Protected geographical indication

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6
Q

What is PGI

A

When a producer applies to have the name of their product protected under EU law. The food must be produced, prepared or processed in the geographical area the producer wants it associated with

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7
Q

Examples of PGI in N. Ireland

A

Bramley apples, lough neagh eels, comber potatoes

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8
Q

Examples of PGI in Europe s

A

Roquefort cheese, champagne, Parma ham, Scottish salmon

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9
Q

Examples of foods that are GROWN

A

Cereals
Fruit
Vegetables
Herbs
Oil seed

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10
Q

Examples of foods that are reared

A

Poultry
Beef and veal
Pork
Mutton and lamb
Goat and kid
Game

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11
Q

Examples of food’s that are caught

A

Fish
Shell fish

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12
Q

Nine steps on growing plant crops

A

Prepare soil
Sowing seeds
Watering/ rainfall
Fertilising (enriching soil)
Weeding
Protection from pests
Harvesting
Separation
Storage

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13
Q

5 facts about rearing beef animals on the farm

A

Ear tags on cows

In summer fed outside on grass

In winter brought inside and fed barely and wheat, minérales and vitamins and silage, oat and sugar beet

30 kg of food daily
50 litres of water daily

Taken to abattoir at 2 years and carcasses are left off to be matured

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14
Q

Outline 5 characteristics of intensive farming

A

High yield crops

Pesticides used to control weeds and pests

Chemical fertilisers used to enrich soil

Animals kept indoors with limited space

Mechanised agriculture

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15
Q

5 characteristics of organic farming

A

Crop rotation linked to seasons

Hand weeding and natural pest control

Green manure and composting to enrich soil

Animals r given space to move freely

Labour intensive agriculture

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16
Q

5 reasons why consumers buy organic food

A

They think it’s healthier as ther is no chemical fertilisers, pesticides, herbicides used in production. Animals will only be treated with veterinary medicines if they are ill

Assume it’s more nutritious

Better for the environment as manufactured nitrogen fertilisers products that give lots of greenhouse gases are not used

Greater focus on animal wellbeing from farm to fork.

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17
Q

4 reasons why consumers buy locally produced food

A

Support local economy

Build links with producers

Reduce food miles

Locally grown fruit and veg may taste better as they are grown in season

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18
Q

Farm to fork definition

A

Food supply chain, from food in it’s raw form to be ready to eat on a plate

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19
Q

Primary industry meaning

A

Industry that harvests raw materials from nature, including agriculture and fishing

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20
Q

Yield meaning

A

The produce of a crop

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21
Q

Pesticide meaning

Study These Flashcards
A

A substance that destroys pests

22
Q

Fertiliser meaning

Study These Flashcards
A

A natural or chemical substance used to make soil more fertile

23
Q

Intensive farming definition

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A

A large scale operation where profitability and efficiency is prioritised

24
Q

Organic farming definition

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A

A type of farming that focuses on producing food in ways that minimise harm to the environment

25
Oily fish examples
Salmon, trout, mackerels, herring, sardines
26
What is dredging
Dragging metal farmed nets with rakes attached through the sea bed, to release species of shell fish that linger at the sea floor.
27
Example of fish you would dredge
Mussels
28
What is Trawling
Drawing a net towed by the boat around a targeted school of fish
29
Fish normally trawled
Tuna
30
What is pots and Creels
Cages or baskets that hold species alive until fishermen return to haul their catch. They have one or mor openings and used without bait. The second opening allows fish that are below the legal catch size to escape
31
Example of fish that are caught with pots and creels
Crab
32
What is line caught
Single fishing line hook, bait and are reeled manually or mechanically, a jig is a type of hook which is in the end of the fishing line
33
Fish which are line caught
Mackerel
34
What is sustainability
About producing and consuming food that protects the environment and economy
35
What is the global issue of fishing
The consequences of over fishing leads to a decline in numbers of fish, as the fish cannot reproduce quickly enough before they are caught. Eventually some species will disappear
36
What is the word for fish farming
Aquaculture
37
4 sustainable fishing practices
Maintain fish stocks and establish a healthy marine ecosystem for the future Minimise the impact on our environment by managing fishing activity carefully so that other habitats within the ecosystem are healthy eg:sharks, dolphins and seals Manage fisheries effectively to ensure that they comply with legislation and adapt to environmental change . Ensure that people who depend on fishing can maintain their livelihood
38
Examples of fish farmed sustainably (aquaculture)
Salmon, trout, cod, sea bass and mussels
39
Examples of how aquaculture fish farmed
Using pens Tanks Ponds In open and closed systems
40
What is a open system in aquaculture
Where fish are contained in more natural bodies of water, such as a pond or sea enclosure
41
What is a closed system in aquaculture
Where the water is artificially circulated
42
What is ‘bottom culture’
Involves growing mussels , oysters, scallops and clams on the sea bed and harvesting them by hand, rakes or dredging. Sea weed may also be grown by bottom culture
43
Where in the UK are salmon mainly farmed
Scottish highlands
44
Fertilised salmon eggs are usually grown in ….. before being transferred to larger tanks or fresh water lochs
Trays
45
What spends a significant period of time in fresh water before they are ready to go to sea
Fertilised eggs of salmon
46
What changes happen that indicate salmon are ready to go to sea and then what happens
Certain physiological and external signals trigger a transformation in the appearance and behaviour of the young salmon. They will be reared in sea water enclosures for one to two years
47
Once salmon reach the required weight what happens
They are pumped or netted out of their enclosure and slaughtered
48
What does oily fish give
Omega 3 which is good for heart health
49
How many portions of fish a week should be eaten in the Uk. And how many reach this target
2 portions of fish a week- one of these should be oily. Statistics indicate only 28%of the Uk achieve this target
50
Example of a white fish
Haddock

Food And Nutrition GCSE (6 decks)

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