Food provenance + supply

Question 1

What is a staple food and give examples.

Answer 1

• Food that forms the basis of a traditional diet.

- Wheat, rice, maize, oats, barley, rye

Question 2

Where is wheat grown?

Answer 2

Europe, China, India, Russia

Question 3

What is wheat used for?

Answer 3

• Baked products
• Bread, pastry (rough puff, shortcrust)
• Breakfast cereals

Question 4

Where is rice grown?

Answer 4

China, India, Indonesia, Bangladesh

Question 5

Where is maize grown?

Answer 5

USA, China, Brazil, Mexico India

Question 6

What is maize used for?

Answer 6

• Breakfast cereals, polenta, cornflour
• Corn oil
• Corn on the cob

Question 7

Where are oats grown?

Answer 7

Russia, Canada, Finland, Poland, Australia

Question 8

What are oats used for?

Answer 8

• Sold coarse, medium or fine
• Used in flapjacks, crumbles, porridge
• Bought as oatmeal, jumbo oats, porridge oats
• Breakfast cereal

Question 9

Where is barley grown?

Answer 9

Russia, France, Canada, UK

Question 10

What is barley used for?

Answer 10

• Rice alternative
• Extract or sweetener
• Soups and stews
• Animal feed

Question 11

Where is rye grown?

Answer 11

Europe, Russia, Canada, USA

Question 12

What is rye used for?

Answer 12

Ground into flour for crispbread or dark bread.

Question 13

Where is spelt grown?

Answer 13

UK, Russia, Spain, Eastern Europe

Question 14

What is spelt used for?

Answer 14

Same as wheat

Question 15

What 2 plants do sugar come from?

Answer 15

Sugar beet and sugar cane

Question 16

What are the characteristics of sugar canes?

Answer 16

• Tall, bamboo like, 6m tall
• 80% of worlds sugar comes from cane
• Sugar from cane is cheaper than beet

Question 17

What are the characteristics of sugar beet?

Answer 17

• Root crop, looks like a turnip, grown in northern hemisphere, 20% of sugar supply comes from beet.

Question 18

What is maple syrup made from?

Answer 18

• Plant sap of a maple tree

Question 19

What is the structure of a fruit cell?

Answer 19

Cell wall - made of cellulose
Cytoplasm - jelly like substance with colour pigments and fat droplets
Vacuole - largest part of cell with sugar, pigments and salts

Question 20

What are the categories of fruit?

Answer 20

Citrus, Soft/berry. hard (apple pears)

Question 21

What do the colour of vegetables depend on?

Answer 21

• Chlorophyll - green
• Carotenoids - yelow, orange
• Anthocyanins - red, blue

Question 22

What are the types of vegetables?

Answer 22

Leaves, fruit, roots, flowers, bulbs, stems, tubers, seeds/pods

Question 23

Give examples of leaves and fruits.

Answer 23

Leaves - Cabbage, brussels sprouts, spinach

Fruit - Cucumber, marrow, aubergine, squash

Question 24

Give examples of roots and flowers.

Answer 24

Roots - Carrots, beetroot, turnips

Flowers - broccoli, artichoke, cauliflower

Question 25

Give examples of bulbs, tubers and stems.

Answer 25

Bulbs - onions, leeks, shallots Stems - celery Tubers - potatoes (& sweet), yams

Question 26

Give examples of seeds/pods.

Answer 26

Peas, runner beans, broad beans, french beans

Question 27

What are the pros and cons of locally produced and seasonal foods?

Answer 27

Pros - Fresher, fewer food miles, lower carbon footprint, supports local farmers Cons - less choice, more expensive, food maybe different sizes and irregular.

Question 28

What are the classifications of meat?

Answer 28

Meat - beef, lamb, mutton, pork Offal - kidney, liver, tongue Game - venison, rabbit, pheasant Poultry - duck, turkey, chicken, goose

Question 29

How will a consumer know if a product has been sustainably produced?

Answer 29

Look for red tractor (assured food standard) logo or RSPCA assured.

Question 30

What does the red tractor tell the consumer?

Answer 30

- The food has high hygiene and safety standards, animal welfare and environmental protection.

Question 31

What is the name of one of the organisations who monitor organic food?

Answer 31

Soil association organic. | They certify over 80% of organic foods.

Question 32

What are the laws for organic foods?

Answer 32

- Approved by certification bodies - Produced by farmers who grow, handle and process crops without synthetic fertilisers, pesticides and herbicides (or artificial ingredients) - No GM - Meat, eggs and dairy come from animals with no antibiotics or growth hormones - Natural fertilisers, not synthetic

Question 33

What are the classifications of fish?

Answer 33

White, round - cod, haddock - low in fat White, flat - turbot, halibut, dover sole - low in fat Oily - salmon, trout, herring, tuna - dark flesh, omega 3- fatty acids prevent heart disease Shellfish, molluscs - oyster, scallop, cockles - low fat, outer shell removed Crustaceans, shellfish - tough outer shell, low fat, exoskeletal

Question 34

What are the fishing methods?

Answer 34

Trawling - use of nets Dredging - metal cages lowered in sea to catch shellfish Gill netting - curtains of netting Harpooning - long pole lunged into big fish Jigging - grappling hook attached to line and targets fish Long lining, pole and line fishing, cyanide fishing (stunning, prohibited)