Nov Mock Flashcards by ella bates

Give 3 characteristics of a pancake

-thin
-round
-flat

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Why is a thick batter needed when making battered fish?

-adds flavour
-keeps in moisture
-adds texture

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Name 3 animal milks

-goat
-cow
-sheep

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Name 1 non-dairy milk

-oat
-almond
-soya

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Give 3 signs of milk spoilage

-sour smell
-lumpy texture
-unpleasant taste

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What percentage of fat content does whole milk have?

3.9% per 100g

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What percentage of fat content does skimmed milk have?

0-0.5% per 100g

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Whole milk is higher in…

fat and calories

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The fat in skimmed milk is…

removed during processing

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What nutrients do pre school children require?

-calcium
-protein
-fats
-vitamin D

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What nutrients are in milk?

-calcium
-vitamin D
-phosphorus
-vitamin A
-protein

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Importance of milk for children: Calcium, Vit D and Phosphorus?

bone and teeth development

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Importance of milk for children: Vitamin A?

healthy eyesight

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Importance of milk for children: Protein?

-growth, repair, replacement
-secondary source of energy

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State 3 rules when storing eggs

-place eggs point side down
-room temp (20C) or fridge
-dry area

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What is the lion mark?

proves eggs are vaccinated against salmonella

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What are the benefits of the lion mark?

-reduces health defects of consumer (e.g. salmonella)
-higher quality standard

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What temperature does egg white coagulate?

60C

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What happens when egg white is coagulated?

-proteins denature
-white becomes firm
-solidification

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Why does the yolk remain partially liquid when an egg is poached?

has a higher coagulation temperature - 70C

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Temperature increase makes eggs…

safe to eat - harmful bacteria is killed

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Give 2 macronutrients

-protein
-carbohydrate

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Vitamins and minerals are examples of…

micro and macronutrients

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Give 3 methods of cooking potatoes

-roasting
-frying
-boiling

Give 2 changes to vegetables during cooking

-nutritional value depletes (water soluble vitamins lost) -softens texture

Give 3 examples of tropical fruit

-mango -guava -passion fruit

Give 2 examples of root vegetables

-carrots -parsnips

Importance of fruit and veg: Vitamin A

eyesight - carrots, broccoli

Importance of fruit and veg: Vitamin C

absorption of iron - oranges, strawberries

Importance of fruit and veg: Magnesium

healthy bones and teeth - avocados, bananas

Importance of fruit and veg: Disease prevention

-balances diet -antioxidants (e.g. in blueberries) prevent diseases (e.g. chronic fatigue)

Importance of fruit and veg: Water content

prevents dehydration

Importance of fruit and veg: low calorific value

prevents weight gain

Name 2 fats

-butter -lard

Name 2 oils

-olive oil -vegetable oil

What is the difference between fats and oils?

-fats are solid at room temp -oils are liquid at room temp -fats come from animal sources -oils come from plant sources

How to reduce fat content: cooking method

-baking -grilling -steaming (instead of frying)

How to reduce fat content: substitutes

-low fat natural yoghurt -skimmed milk -reduced fat cheese (instead of high fat content products)

How to reduce fat content: lifestyle

-reduce portion sizes -check labelling -trim off visible fats

Give 2 allergies

-peanuts -sesame seeds

Give 3 symptoms of an allergic reaction

-diarrhoea -trouble breathing

How does food labelling help people with allergies?

-allergy warnings -bold font -ingredients list

Culture affecting food choice: Christianity

Festive Celebrations -Easter (roast lamb, fish on Good Friday) -Christmas (hot cross buns) -Lent -Shrove Tuesday

Culture affecting food choice: Orthodox Hindus

-vegetarians (immoral to kill animals) -bread products (puri, chapatis) -combines pulses and cereals for protein

Culture affecting food choice: Lifestyle

-ready meals, microwavable meals (convenience) -processed foods (accessible)

Culture affecting food choice: Local/ Seasonal

-support local farmers -berries in summer, Brussel sprouts in winter (Christmas)

3 factors affecting food choice

-cost -allergies -where someone lives

One primary stage of food processing

harvesting

What is meant by the term secondary food processing?

the processing of raw materials into edible food products

Why is animal protein expensive?

-time consuming (for animals to reach maturity) -takes up more land than crops -highwater usage -require plant based feeds

Why is plant protein cheaper than animal protein?

-shorter production time (can be planted and harvested in the same season) -requires less land -uses less water -suitable climate (good growth)

Preservation advantages: Canning

-extends storage life -sterile until opened -recyclable packaging

Preservation advantages: Drying

-easy/ accessible -intensifies flavours

Preservation advantages: Jams

-versatile -sugar content acts as a natural preservative (increases shelf life) -easy

Preservation advantages: Pickling

-extends storage life up to months -cheap

Preservation disadvantages: Drying

-time consuming

Preservation disadvantages: Jams

-nutrients lost through heating

Preservation disadvantages: Pickling

-high salt levels are unhealthy