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f&n > Nov Mock > Flashcards

Nov Mock Flashcards

1
Q

Give 3 characteristics of a pancake

A

-thin
-round
-flat

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2
Q

Why is a thick batter needed when making battered fish?

A

-adds flavour
-keeps in moisture
-adds texture

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3
Q

Name 3 animal milks

A

-goat
-cow
-sheep

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4
Q

Name 1 non-dairy milk

A

-oat
-almond
-soya

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5
Q

Give 3 signs of milk spoilage

A

-sour smell
-lumpy texture
-unpleasant taste

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6
Q

What percentage of fat content does whole milk have?

A

3.9% per 100g

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7
Q

What percentage of fat content does skimmed milk have?

A

0-0.5% per 100g

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8
Q

Whole milk is higher in…

A

fat and calories

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9
Q

The fat in skimmed milk is…

A

removed during processing

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10
Q

What nutrients do pre school children require?

A

-calcium
-protein
-fats
-vitamin D

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11
Q

What nutrients are in milk?

A

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

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12
Q

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

A

bone and teeth development

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13
Q

Importance of milk for children: Vitamin A?

A

healthy eyesight

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14
Q

Importance of milk for children: Protein?

A

-growth, repair, replacement
-secondary source of energy

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15
Q

State 3 rules when storing eggs

A

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

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16
Q

What is the lion mark?

A

proves eggs are vaccinated against salmonella

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17
Q

What are the benefits of the lion mark?

A

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

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18
Q

What temperature does egg white coagulate?

A

60C

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19
Q

What happens when egg white is coagulated?

A

-proteins denature
-white becomes firm
-solidification

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20
Q

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

A

has a higher coagulation temperature - 70C

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21
Q

Temperature increase makes eggs…

A

safe to eat - harmful bacteria is killed

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22
Q

Give 2 macronutrients

A

-protein
-carbohydrate

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23
Q

Vitamins and minerals are examples of…

A

micro and macronutrients

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24
Q

Give 3 methods of cooking potatoes

A

-roasting
-frying
-boiling

25
Q

Give 2 changes to vegetables during cooking

A

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

26
Q

Give 3 examples of tropical fruit

A

-mango
-guava
-passion fruit

27
Q

Give 2 examples of root vegetables

A

-carrots
-parsnips

28
Q

Importance of fruit and veg: Vitamin A

A

eyesight - carrots, broccoli

29
Q

Importance of fruit and veg: Vitamin C

A

absorption of iron - oranges, strawberries

30
Q

Importance of fruit and veg: Magnesium

A

healthy bones and teeth - avocados, bananas

31
Q

Importance of fruit and veg: Disease prevention

A

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

32
Q

Importance of fruit and veg: Water content

A

prevents dehydration

33
Q

Importance of fruit and veg: low calorific value

A

prevents weight gain

34
Q

Name 2 fats

A

-butter
-lard

35
Q

Name 2 oils

A

-olive oil
-vegetable oil

36
Q

What is the difference between fats and oils?

A

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

37
Q

How to reduce fat content: cooking method

A

-baking
-grilling
-steaming
(instead of frying)

38
Q

How to reduce fat content: substitutes

A

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

39
Q

How to reduce fat content: lifestyle

A

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

40
Q

Give 2 allergies

A

-peanuts
-sesame seeds

41
Q

Give 3 symptoms of an allergic reaction

A

-diarrhoea
-trouble breathing

42
Q

How does food labelling help people with allergies?

A

-allergy warnings
-bold font
-ingredients list

43
Q

Culture affecting food choice: Christianity

A

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

44
Q

Culture affecting food choice: Orthodox Hindus

A

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

45
Q

Culture affecting food choice: Lifestyle

A

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

46
Q

Culture affecting food choice: Local/ Seasonal

A

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

47
Q

3 factors affecting food choice

A

-cost
-allergies
-where someone lives

48
Q

One primary stage of food processing

A

harvesting

49
Q

What is meant by the term secondary food processing?

A

the processing of raw materials into edible food products

50
Q

Why is animal protein expensive?

A

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

51
Q

Why is plant protein cheaper than animal protein?

A

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

52
Q

Preservation advantages: Canning

A

-extends storage life
-sterile until opened
-recyclable packaging

53
Q

Preservation advantages: Drying

A

-easy/ accessible
-intensifies flavours

54
Q

Preservation advantages: Jams

A

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

55
Q

Preservation advantages: Pickling

A

-extends storage life up to months
-cheap

56
Q

Preservation disadvantages: Drying

A

-time consuming

57
Q

Preservation disadvantages: Jams

A

-nutrients lost through heating

58
Q

Preservation disadvantages: Pickling

A

-high salt levels are unhealthy

f&n (12 decks)

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