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GCSE Food Preparation and Nutrition > Food Provenance and Food Waste > Flashcards

Food Provenance and Food Waste Flashcards

(85 cards)

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1
Q

Proccess of making cheese

A

1) Raw milk is pasteurised to kill off pathogenic bacteria
2) friendly bacteria added to thicken milk and make it sour
3) Rennet from calf stomach is added
4) Rennet causes milk to coagulate into solid cheese curds, surrounded by the remaining liquid (whey)
5) Whey removed through draining/ cutting/ coking/ salting/ stacking cheese curds
6) Cheese curds pressed to form blocks of cheese
7) Blocks of cheese placed in temperature controlled storage to mature and develop taste and texture
8) Bacteria/ moulds may be added to change flavour

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2
Q

Which type of flour are certain vitamins minerals (e.g niacin and B1) naturally present in

A

Wholemeal flour
(They are lost during the production of white flour but then re added back in afterwards by law)

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3
Q

What do preservatives prevent from growing that make the food last longer

A

Bacteria

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4
Q

4 examples of natural food preservatives

A

Sugar, salt, vinegar, lemon juice

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5
Q

Red tractor symbol meaning

A

Producer meets standards of food safety, hygiene, animal welfare and environmental protection and can be traced back from the farm that they came from in the UK

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6
Q

Fairtrade symbol meaning

A

Farmers receive fair and safe working conditions and pay

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7
Q

Soil association organic food symbol meaning

A

Product is 100% organic with no pesticides or fertilisers used and the product works with nature

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8
Q

Rainforest alliance food logo meaning

A

Product produced by means of Social, economic and environmental sustainability

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9
Q

Describe intensive farming including positives and negatives

A

Large scale farming that Uses machinery and fertilisers/ pesticides to maximise yield produced
More food security as higher crop yield
Cheaper production so cheaper to buy
Less jobs
Fertilisers and chemicals can harm wildlife

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10
Q

Describe organic farming and positives and negatives

A

Farming without use of chemicals or pesticides
More sustainable
Works with environment
Lower crop yield so less food security and more expensive to buy

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11
Q

2 types of farming

A

Organic
Intensive

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12
Q

What are GM (genetically modified) foods

A

Foods that have had their genes altered to give them useful characteristics e.g changing colour and improving growth

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13
Q

Why can GM crops produce a larger yield

A

Genes altered of crop to become pest resistant so less crops eaten and damaged by pests

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14
Q

Advantages of GM foods

A

Grow quicker
Higher yield (pest resistant)
Cheaper to producer and for consumer to buy
Can be altered to have a longer shelf life so less food wasted
Can be modified to contain extra nutrients
Can ripen earlier so available for longer in the year

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15
Q

True or false, GM foods can be modified to improve nutrient levels

A

True
Advantage in improving nutrition levels especially for poorer countries

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16
Q

True or false, GM foods are cheaper

A

True
Pest resistant so large crop yield so makes production cheaper therefore market price cheaper

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17
Q

Disadvantages of GM foods

A

Not yet aware of any long term health affects as they are quite new
Concerned modified genes could cause wider problems e.g if a weed got the weed killer resistant gene it would cause it to become indestructible

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18
Q

True or false, all GM foods must undergo strict safety assessments

A

True

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19
Q

Why must all GM foods undergo strict safety assessments

A

To ensure their are no known health risks
To ensure the genes aren’t messed with in a way that could be harmful

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20
Q

What type of GM foods must be clearly labelled

A

If they contain more than 1% of GM ingredients

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21
Q

foods that contain more than what % of GM ingredients must be clearly labelled

A

1%

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22
Q

True or false, factory farmed animals are a form of intensive farming

A

True
It aims to increase yield by having more animals to get foods from

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23
Q

What are conditions like for factory farmed animals

A

Can barely move as not much room
Warm conditions to reduce energy through moving/ trying to keep themselves warm- more energy goes into producing meat/ eggs for maximum food production
Animals often given growth hormones/ are force fed to make it quicker and cheaper to produce the meat

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24
Q

Concerns around factory farmed animals

A

Ethical- animals treated very badly, are likely to suffer from diseases, are killed at a young age and can’t behave naturally

Meat isn’t as good quality

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25
Why are factory farmed animals in warm conditions
Animals don't waste energy trying to keep warm- more energy can go into producing meat so it can be done quicker and maximises food production
26
True or false, factory farmed animals are force fed and can be given growth hormones
True Speeds up their growth so produce meat quicker
27
Conditions for free range animals
Animals have more space and are free to roam No hormones given to speed up growth Higher standard of welfare (proven by food logos e.g free range eggs)
28
Why are free range animal products more expensive to buy
Production process is more expensive as animals lose more energy moving around so take longer to grow and produce the meat/ eggs More land for them to roam in costs more
29
2 types of fishing methods
Trawling Fish farming
30
Trawling meaning
Method of fishing Fishing boats catch fish with nets- some drag net through open sea, some drag net along surface of seabed, some use a metal basket instead of a net
31
Fish farming meaning
Method of fishing Fish raised in tanks/ cages with overcrowding and high levels of disease E.g salmon
32
3 key reason why food is wasted
Spoiled (gone off, overcooked, burnt, not stored correctly, passed use by date, not kept at right temperature etc) Too much food (not needed due to cooking too much, not controlling portions, not following a shopping list etc) Incorrect food preparation e.g peeling vegetables too thickly so lots is thrown away
33
Reasons why food retailers waste food
1) imperfect food (don't want to sell it If it's wrong shale/ size) 2) get too much food to avoid running out or stock 3) offers- encourage people to buy more than they will use 4) larger packs of food are better value for money but normally not all used
34
Benefit of plastic packaging
Transparent- can see product inside Flexible shape- takes up less storage room so easy to store and transport Lightweight
35
Benefit of glass packaging
Transparent so can see product inside Sturdy so keeps product to a high quality and not damaged Recyclable/ reusable- minimal environmental impact
36
Benefits of metal packaging
Sturdy Improve shelf life
37
Benefits of paper packaging
Lightweight Can be printed on
38
Why is packaging bad for the environment-
Uses energy to produce- usually requires burning fossil fuels Often single use Adds to weight/ size of product so more energy required to transport them
39
Benefits of packaging on food products
Prevents contamination with other food products Improves shelf life- keeps product fresh and high quality Looks aesthetically pleasing Has label to provide dietary/ nutritional info and use by/ best before date
40
What is primary processing
Preparing raw foods straight from being picked/ harvested/ slaughtered (So that they're ready to be immediately eaten/ cooked/ used to make other products)
41
Primary processing or food can involve what 4 things
Transporting Cleaning Milling Sorting
42
Examples of primary food processing for fruits and vegetables
Pips/ stones removed from fruit e.g cherries Fruits squeezed for fruit juice Fruits dried (e.g grapes sun dried to make raisins) Fruits and vegetables washed with water to remove dirt/ insects/ pesticides Fruits and vegetables sorted into different shapes and sizes
43
Examples of primary food processing for meat/ poultry
Some meats hung and dried to make them more tender and improve flavour e.g beef Feathers/ internal organs removed from poultry Wings and legs of poultry tied to make it cook evenly (trussed) Meat chopped/ sliced/ cut
44
What primary process makes flour
Milling wheat grains
45
Process of primary processing wheat grains to make flour
1) wheat grains harvested 2) wheat grains stored in dry conditions (prevent mould growing) 3) grains put in hopper and crushed between rollers to crack open the grain 4) different types of flours made by sieving/ removing parts of grain
46
What is secondary food processing
Where primary processed foods are turned into other products e.g by altering them/ combining them with other ingredients
47
How is flour secondary processed to make bread
Flour mixed with water and yeast to make dough Dough kneaded, proved then baked
48
How is flour secondary processed to make pasta
Flour mixed with eggs to make dough Dough shaped then dried
49
How fruit is secondary processed into jam
Crushed fruit mixed with sugar Mixture boiled to 105 degrees then left to cool Jam thickens as it cools due to pectin in fruit Jam poured into glass jars and sealed
50
How fruit is secondary processed to make jelly
Fruit juice mixed with sugar and heated Gelatine soaked in cold water to soften and is then added to hot mixture Mixture sieved to remove lumps/ pips Mixture is refrigerated so that it thickens and sets
51
What is pectin
A natural gelling substance (stabiliser) found in fruit
52
What ingredient in jam makes jam thicken
Pectin (Natural gelling substance found in fruit)
53
When making jam what temperature must the fruit and sugar mixture be boiled to before cooling
105 degrees
54
Examples of foods that have sensory and nutritional values effected by primary/ secondary processing
Peeling potato skin off removes fibre Boiling fruit for jam destroys vitamins Meat and fish preserved with salt makes them taste salty
55
Common dishes in England
Cumberland sausage Cottage pie Cornish pasty Potted shrimps Bread and butter pudding
56
Common dishes in England
Cumberland sausage Cottage pie Cornish pasty Potted shrimps Bread and butter pudding
57
Common dishes in Northern Ireland
Crubeens Soda bread Potato farl Ulster fry
58
Common Welsh dishes
Welsh cakes Glamorgan sausage Laver bread Welsh rarebit Bara brith
59
Common Scottish dishes
Neeps and tattles Scotish broth Haggis Shortbread
60
Traditional Japanese meals consist of what 2 things
Rice and okazu (side dish that accompanies the rice)
61
Commons Japanese dishes
Sushi Tempura Gyoza Ramen Miso soup Desserts: sweet rice cakes served with green matcha tea
62
All facts about Japanese (international) cuisine
Common dishes: sushi, tempura, miso soup, ramen, gyoza Dessert: sweet rice cakes served with green matcha tea Meal timings: 3 a day including morning, midday and early afternoon (early afternoon is the biggest meal) Common ingredients: rice, noodles, seafood, pickled vegetables, matcha tea Common style of meal: usually steamed rice with lots of side dishes (okazu) to accompany the rice Chopsticks used to eat Rice cookers, woks and bamboo steamers used to cook Traditional eating: people sit on floor mats around low tables
63
All facts about Spain (international) cuisine
Timings of meals: 3 meals throughout day, largest day is lunch between 2-4pm and includes starter, main and dessert. Dinner is a lighter meal around 9-11pm Traditional dishes: churros, chorizo, Serrano ham, paella, patatas bravas, tapas Common ingredients: seafood, pork, chicken, potato, olives, wine
64
Examples of artificial preservatives
Nitrates and sulphites
65
3 sustainable fishing methods
Fishing quotas- limit amount and size of fish that can be caught + endangered fish are protected Regulating net size- fish nets have small holes to let small fish escape so that they can breed Alternative fishing methods e.g longline with baited hooks- less fish caught and lower chance of unwanted fish being caught
66
4 categories of additives (something added to food to improve its properties and can both occur naturally or be made artificially)
Preservatives Colourings Flavourings Emulsifiers/ stabilisers
67
2 examples of colourings (form of additive used to make food product look more attractive and appealing to eat)
Caramel (natural) Tartrazine (artificial- makes products yellow e.g custard powder)
68
Example of artificial colouring
Tartrazine (makes product yellow e.g custard powder)
69
Examples of flavourings (type of additive that improves/ enhances flavour)
Natural = herbs and spices Artificial= artificial sweeteners e.g stevia
70
Examples of emulsifiers and stabilisers (stabilisers stop mixed ingredients from separating, emulsifiers help ingredients mix together that don't usually mix- both are forms of additives)
Natural emulsifier= lecithin (found in egg yolks and soya beans) Natural stabiliser= pectin (found in fruits egg berries and apples)
71
Disadvantages of additives (including preservatives, colourings, stabilisers, emulsifiers and flavourings)
Sulphites (artificial preservative) can cause allergic reactions/ worsen asthma Some natural preservatives are bad for health if consumed in large amounts e.g salt and sugar Colourings can cause hyperactive behaviour in children Concerns about possible long term health effects (which is why additives must pass a safety test before being used in food and they are given an E number to show it has been checked that it's safe
72
What is an E number
A number given to all additives to show that they've passed a safety test before they are allowed to be used in products
73
The red tractor symbol means the product e.g eggs/ chicken can be traced back from the farm where it was produced + standards of..., ...., ... and ... are met
Food safety Hygiene Animal welfare Environmental protection
74
Adding friendly bacteria to pasteurised milk for making cheese makes it...and turn...
Thicken Sour
75
2 things added to pasteurised milk for making cheese
1) friendly bacteria (makes it thicken and turn sour) 2) calf rennet (makes milk coagulate)
76
For making cheese, once friendly bacteria have been added to make the milk thicken and turn sour you then add...
Calf rennet (makes milk coagulate)
77
For making cheese, once friendly bacteria have been added to make the milk thicken and turn sour you then add...
Calf rennet (makes milk coagulate)
78
What does calf rennet do to milk
Coagulates it forming cheese curds (surrounded by whey which is remaking liquid)
79
What is done to milk that makes it form solid cheese curds surrounded by whey (remaining liquid)
Calf rennet added which coagulates it
80
Whey meaning (in making cheese)
Remaining liquid part when cheese curds have formed after calf rennet has been added and coagulates the milk
81
In cheese making after calf rennet has been added to the milk to coagulate it and form cheese curds surrounded by whey, the.... is removed
Whey (liquid part)
82
In cheese making after the whey (liquid) has been removed the cheese curds are...to form solid blocks of cheese
Pressed
83
To make flour, after the wheat grains have been harvested they are stored in...conditions to prevent mould from growing
Dry
84
To make flour, wheat grains are harvested, stored in dry conditions to prevent mould from growing then put in a...and crushed between...to crack open grain
Hopper Rollers
85
To make flour, wheat grains are harvested, stored in dry conditions to prevent mould from growing then put in a...and crushed between...to crack open grain
Hopper Rollers

GCSE Food Preparation and Nutrition (8 decks)

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