FOOD TECH END OF YEAR 8 Flashcards
(149 cards)
1
Q
What is Vitamin A needed for?
A
Needed for new cell growth, healthy skin and hair, and vision in dim light.
2
Q
What foods is Vitamin A found in?
A
Dark green and yellow vegetables and yellow fruits, such as broccoli, spinach, carrots, squash, sweet potatoes, pumpkin, and apricots. Animal sources include liver, milk, butter, cheese, and whole eggs.
3
Q
What is Vitamin B1 (Thiamine) needed for?
A
Needed for energy metabolism and the proper function of the nervous system.
4
Q
What foods is Vitamin B1 found in?
A
Whole grains, soybeans, peas, liver, kidney, lean cuts of pork, legumes, seeds, and nuts.
5
Q
What is Vitamin B2 (Riboflavin) needed for?
A
Needed for energy metabolism, building tissue, and maintaining good vision.
6
Q
What foods is Vitamin B2 found in?
A
Dairy products, lean meats, poultry, fish, grains, broccoli, turnip greens, asparagus, spinach, and enriched food products.
7
Q
What is Vitamin B12 needed for?
A
It forms a protective layer around nerve cells to make them work properly and is important for the correct production of new cells.
8
Q
What foods is Vitamin B12 found in?
A
It is only found in food from animals: meat, milk, and dairy products.
9
Q
What is Vitamin C (Ascorbic acid) needed for?
A
An antioxidant vitamin needed for healthy teeth, gums, and blood vessels; improves iron absorption.
10
Q
What foods is Vitamin C found in?
A
Fresh vegetables and fruits, such as broccoli, green and red peppers, collard greens, brussel sprouts, cauliflower, lemon, cabbage, pineapples, strawberries, and citrus fruits.
11
Q
What is Vitamin D needed for?
A
Promotes absorption and use of calcium and phosphate for healthy bones and teeth.
12
Q
What foods is Vitamin D found in?
A
Milk (fortified), cheese, whole eggs, liver, salmon, and fortified margarine. The skin can synthesize vitamin D if exposed to enough sunlight on a regular basis.
13
Q
What is Calcium needed for?
A
For healthy bones and teeth, normal blood clotting, and nervous system function.
14
Q
What foods is Calcium found in?
A
Dairy products, broccoli, cabbage, kale, tofu, sardines, and salmon.
15
Q
What is Phosphorus needed for?
A
For healthy bones and teeth, and energy metabolism.
16
Q
What foods is Phosphorus found in?
A
Milk, grains, and lean meats.
17
Q
What is Iron needed for?
A
For the formation of hemoglobin, which carries oxygen from the lungs to the body cells.
18
Q
What foods is Iron found in?
A
Meats, eggs, dark green leafy vegetables, legumes, whole grains, and enriched food products.
19
Q
What is Fluoride needed for?
A
For healthy teeth.
20
Q
What foods is Fluoride found in?
A
Seafood (e.g., prawns) and fluorinated water.
21
Q
What are the deficiency symptoms of Vitamin A?
A
Slow growth in children and night blindness.
22
Q
What are the deficiency symptoms of Vitamin B1?
A
Loss of appetite and tiredness; slow growth in children.
23
Q
What are the deficiency symptoms of Vitamin B2?
A
Loss of appetite and tiredness; slow growth in children.
24
Q
What are the deficiency symptoms of Vitamin B12?
A
Prevents the nerves from working properly, leading to paralysis, memory loss, and confusion.
25
What are the deficiency symptoms of Vitamin C?
Slow healing wounds, mouth sores, poor skin, and scurvy.
26
What are the deficiency symptoms of Vitamin D?
Rickets (bow legs) and teeth and bones do not form properly.
27
What are the deficiency symptoms of Calcium?
Teeth and bones do not form properly and osteoporosis.
28
What are the deficiency symptoms of Phosphorus?
Weaker bones and teeth.
29
What are the deficiency symptoms of Iron?
Anemia, poor concentration, and tiredness.
30
What are the deficiency symptoms of Fluoride?
Tooth decay and weaker bones.
31
What are the conditions for food poisoning?
Bacteria + Food + Warmth + Moisture + Time = Food Poisoning
32
What types of foods do bacteria like?
Meat such as beef, lamb, chicken, and pork; acid foods such as pickles, chutneys, and citrus fruit; stocks and sauces; sugary foods such as sweets and cordials; fish and shellfish; very salty foods such as chips and dry salami; milk, cream, and eggs; dry or dehydrated foods; cooked cereals such as rice; fats and oils.
33
What are considered high-risk foods?
These foods are called high-risk foods or perishable foods.
34
What do bacteria need to grow?
Bacteria need liquid to grow and breed. Dried foods do not contain enough water for bacteria to grow.
35
How quickly can bacteria divide?
Bacteria can divide in two every 10-20 minutes.
36
What is the ideal temperature for bacterial growth?
The ideal temperature for bacterial growth is 37°C, the same as human body temperature.
37
At what temperature are bacteria definitely dead?
Bacteria are definitely dead at 110°C.
38
What is the temperature that water should be to sterilise equipment?
The temperature that water should be to sterilise equipment is 100°C.
39
What is the core temperature of cooked food for 15 seconds?
The core temperature of cooked food for 15 seconds is 75°C.
40
What is the core temperature of cooked food for 2 minutes?
The core temperature of cooked food for 2 minutes is 72°C.
41
At what temperature are bacteria usually killed?
The temperature at which bacteria are usually killed is 63°C.
42
What is the temperature range for room temperature?
Room temperature or ambient temperature is around 20-5°C.
43
What is the temperature that chilled foods must be kept below by law?
Chilled foods must be kept below 5°C by law.
44
What is the storage temperature for chilling high-risk foods?
The storage temperature for chilling high-risk foods is 4-0°C.
45
What is the temperature to store frozen food below?
The temperature to store frozen food below is -18°C.
46
What are the five food groups?
1. Carbohydrates
2. Fruit and vegetables
3. Dairy and alternatives
4. Protein sources
5. Fats and oils
47
What types of foods fall under carbohydrates?
Potatoes, bread, rice, pasta, breakfast cereals, grains (e.g. oats, barley, rye), beans, and lentils
48
What nutrients are found in carbohydrates?
Carbohydrate (starch), fibre, some calcium and iron, B-group vitamins
49
How many servings of fruit and vegetables should you aim to eat daily?
At least five servings
50
What nutrients are found in fruits and vegetables?
Vitamin C, carotenes, iron, calcium, folate, fibre, and some carbohydrate
51
What dairy products are included in the dairy group?
Milk, cheese, yoghurt, fromage frais
52
What should you avoid in the dairy group?
Butter, eggs, and cream
53
What is recommended for choosing carbohydrates?
Try to eat wholemeal, wholegrain, brown, or high-fibre versions where possible
54
What types of protein sources are included in the protein group?
Meat, poultry, fish, eggs, nuts, seeds, beans, and lentils
55
What nutrients are found in protein sources?
Iron, protein, B-group vitamins (especially B12), zinc, and magnesium
56
What are examples of fats and oils?
Low-fat spread, vegetable oils (e.g. olive, sunflower, corn), butter, margarine
57
What should you do regarding foods high in fat, salt, and sugars?
Include them infrequently and in small amounts
58
What types of foods are high in fat, salt, and sugars?
Chocolate, cakes, biscuits, full-sugar soft drinks, ice-cream, burgers, sausages, crisps, chips
59
What is the recommended daily fluid intake?
6-8 glasses of fluid
60
Which beverages count towards your fluid consumption?
Water, lower fat milk, sugar-free drinks, fruit juice, smoothies
61
What is the limit for fruit juice and smoothies in terms of daily consumption?
No more than a combined total of 150ml per day
62
Fill in the blank: The 'Eatwell Guide' emphasizes the importance of eating a wide variety of ______.
fruit and vegetables
63
True or False: Beans and lentils can be eaten as part of both the carbohydrate and protein groups.
True
64
What is recommended when choosing dairy products?
Choose lower-fat versions when possible
65
What are the four main nutrients mentioned?
FAT, NUTRIENTS, PROTEIN, CARBOHYDRATE
66
What is one function of carbohydrates?
Provides the body with energy
67
What protective function do fats serve in the body?
Forms a protective layer around internal organs
68
What is one way fats help the body maintain warmth?
Insulates the body & keeps you warm
69
Which vitamins are provided by fats?
A, D, E, and K
70
What are macronutrients needed for?
Growth, repair & maintenance of all the cells in our body
71
Name two animal sources of protein.
* Meat
* Fish
72
Name two plant sources of protein.
* Soya
* Lentils
73
What is a common alternative protein source?
Quorn
74
What are two examples of carbohydrate sources?
* Bread
* Rice
75
List three foods high in saturated fat.
* Milk
* Butter
* Chocolate
76
What are two sources of unsaturated fat?
* Vegetable oil
* Oily fish
77
What is one consequence of nutrient deficiency in children?
Growth & development of children is affected
78
What is one consequence of excess carbohydrates?
Tooth decay
79
What can excess protein lead to?
Obesity
80
What does a deficiency in fats result in?
No protection for the major organs
81
What can excess fats lead to?
High cholesterol levels
82
Fill in the blank: Fats provide ________.
energy
83
True or False: Unsaturated fats are generally considered healthier than saturated fats.
True
84
What is the purpose of the Eatwell Guide?
To show the proportion and types of foods needed for a healthy balanced diet
## Footnote
The guide helps people understand and enjoy healthy eating without eliminating foods they like.
85
How many food groups are in the Eatwell Guide?
Five food groups
## Footnote
The groups are: starchy carbohydrates, fruits and vegetables, dairy and alternatives, protein sources, oils and spreads.
86
List the five food groups in the Eatwell Guide.
* Potatoes, bread, rice, pasta, and other starchy carbohydrates
* Fruit and vegetables
* Dairy and alternatives
* Beans, pulses, fish, eggs, meat and other protein sources
* Oils and spreads
87
What should be eaten most according to the Eatwell Guide?
Foods from the largest food groups
## Footnote
These include starchy carbohydrates, fruits, and vegetables.
88
What should be eaten least often according to the Eatwell Guide?
Foods from the smallest food group
## Footnote
This typically includes oils and spreads.
89
How many glasses of fluids should be consumed daily?
6-8 glasses
## Footnote
Staying hydrated is crucial for overall health.
90
True or False: All foods can be part of a healthy diet according to the Eatwell Guide.
True
## Footnote
The guide emphasizes achieving balance rather than labeling foods as good or bad.
91
Fill in the blank: The Eatwell Guide shows how much of what you eat overall should come from each _______.
food group
92
What is recommended regarding foods high in fat, sugar, and salt?
Eat and drink less often and in small amounts
## Footnote
These foods should be limited for better health.
93
What does the Eatwell Guide suggest about personal food preferences?
People do not have to stop eating foods they enjoy
## Footnote
The focus is on balance and moderation.
94
What is the maximum suggested portion for foods high in fat, sugar, and salt?
Limit to small amounts
## Footnote
This helps maintain a healthier diet.
95
What types of drinks are included in the fluid recommendations?
* Water
* Tea
* Coffee
## Footnote
These beverages can contribute to daily fluid intake.
96
Why is balance important in a diet?
No single food contains all the essential nutrients the body needs to be healthy and function efficiently.
97
What does the nutritional value of a person's diet depend on?
The overall mixture, or balance, of foods that is eaten over a period of time, as well as the needs of the individual.
98
What is a balanced diet likely to include?
A large number or variety of foods to achieve adequate intakes of all the nutrients.
99
What three macronutrients must be balanced for health?
Carbohydrate, fat, and protein.
100
What can too little protein interfere with?
Growth and other body functions.
101
What health issues can too much fat lead to?
Obesity and heart disease.
102
Why are adequate intakes of vitamins, minerals, and dietary fibre important?
They are important for health.
103
What are phytochemicals?
Bioactive plant substances found in fruit and vegetables that promote good health.
104
What is the purpose of the 'Eatwell Guide'?
To give people a practical message about how to eat healthily and reduce confusion about healthy eating.
105
What is the first tip from the Government's eight tips for eating well?
Base your meals on starchy foods.
106
What does the second tip recommend regarding fruit and vegetables?
Eat lots of fruit and vegetables.
107
What does the third tip suggest about fish consumption?
Eat more fish, including a portion of oily fish each week.
108
What does the fourth tip advise regarding saturated fat and sugar?
Cut down on saturated fat and sugar.
109
What is the recommended daily salt intake for adults?
No more than 6g a day.
110
What does the sixth tip encourage for maintaining health?
Get active and be a healthy weight.
111
What does the seventh tip advise about hydration?
Don't get thirsty.
112
What does the eighth tip recommend about breakfast?
Don't skip breakfast.
113
What is pastry?
A mixture of flour and fat bound with water to form a paste
114
What factors affect the texture and taste of pastries?
Proportion of fats used, incorporation method with flour, shaping method
115
What is the basic recipe for shortcrust pastry?
Two parts flour to one part fat
116
Which types of fat can be used in shortcrust pastry?
* Margarine
* Butter
* Lard
* Vegetable shortening
117
What is sweet pastry?
A shortcrust pastry with added sugar and egg yolk replacing some water
118
What fat is typically used in sweet pastry?
Usually butter or margarine
119
What ingredients are used to make choux pastry?
* Water
* Flour
* Butter or margarine
* Eggs
* Sugar (in sweet recipes)
120
What is the primary characteristic of choux pastry?
High water content creates steam that expands the pastry
121
What dishes are commonly made with choux pastry?
* Profiteroles
* Éclairs
122
What is suet pastry made from?
Beef or vegetarian suet mixed with self-raising or plain flour and a raising agent
123
What is the main advantage of suet pastry?
It is quicker to make than most other pastries
124
What types of dishes can suet pastry be used in?
* Sweet dishes
* Savoury dishes (e.g., steak and kidney pudding, jam roly-poly)
125
What is puff pastry known for?
A laborious process of rolling and folding to create light layers
126
What is the primary use of puff pastry?
* Vol-au-vents
* Sausage rolls
* Sweet and savoury pies
* Salmon en-croute
127
How does flaky pastry differ from puff pastry?
It involves a different method of layering fat and rolling
128
What is the main characteristic of flaky pastry?
Light, puffy, flaky layers
129
What is required to make thin leaved filo pastry?
Flour with a high gluten content for elasticity
130
What types of dishes can be made with filo pastry?
* Spring rolls
* Cheese stuffed filo parcels
* Salmon and cream parcels
* Filo fruit tarts
131
What is hot water crust pastry primarily used for?
Britain's traditional raised pies, such as pork pies
132
What is the unique feature of hot water crust pastry?
Hot water creates pliable dough that can hold heavy fillings
133
What type of fat is used in hot water crust pastry?
* Lard
* Vegetable shortening
134
What is the main ingredient used to make pastry?
Flour
## Footnote
Usually plain flour is used to give the pastry a crisp and light result.
135
What role does shortening play in pastry?
It is the fat used to make pastry
## Footnote
Fats can include butter, margarine, lard, suet, vegetable fat, or a combination.
136
What is the purpose of adding liquid to pastry ingredients?
To bind the ingredients together and make pliable dough
## Footnote
Usually water is used, but other liquids like milk, cream, eggs, or buttermilk may also be used.
137
Why is salt added to pastry dough?
To improve the flavour of the pastry
## Footnote
Usually just a pinch, but sometimes up to 1 teaspoon is used.
138
What is the function of sugar in pastry?
To sweeten some pastry mixtures
## Footnote
It is commonly used in sweet tarts, pies, and flans.
139
Name one type of ingredient that can be used to flavour shortcrust pastry.
Herbs, spices, nuts, or cheese
## Footnote
These ingredients can enhance the flavour of the pastry.
140
What is the first rule for making good pastry?
Always sieve the flour
## Footnote
This aerates the flour and helps create a 'light' pastry.
141
How long before starting should fat be taken out of the fridge?
About an hour
## Footnote
This allows the fat to reach a more workable temperature.
142
What part of the kitchen should you work in when making pastry?
A cool part
## Footnote
This helps prevent the mixture from becoming too warm.
143
What technique should be used to rub flour and fat together?
Use only your finger-tips
## Footnote
This is to keep the mixture cool while aerating it.
144
What should you do if your hands get too warm while making pastry?
Rinse your hands under cold water and dry thoroughly
## Footnote
This helps maintain a cool temperature for mixing.
145
What is the recommended action if the mixture starts to get too hot?
Work quickly
## Footnote
This prevents the mixture from overheating due to hand warmth.
146
What type of water should be added to the pastry mixture?
Very cold water
## Footnote
This helps maintain the cool temperature necessary for good pastry.
147
What should you do if the mixture looks crumbly after adding water?
It will form a smooth dough once rolled out
## Footnote
Don't worry if it appears crumbly initially.
148
How long should you rest your pastry before rolling it out?
20 minutes
## Footnote
Wrapping it in cling film or placing it in a polythene bag helps in the resting process.
149
What is the benefit of resting the pastry in the refrigerator?
It gives the dough time to become more elastic
## Footnote
This reduces the likelihood of shrinking during cooking.
