Q Got Wrong On Past Papers Flashcards
(83 cards)
1
Q
Give three reasons we should reduce the amount of sugar in our diet
A
Diabetes / type 2 diabetes Eatwell guide recommendation Empty food sugar only provides energy Heart disease / CHD Obesity Tooth decay
2
Q
Foods that contain free sugars
A
- any type of sugar eg. Sugar, brown sugar
- honey
- syrups
- fruit juices/named fruit juice
3
Q
Foods that dont contain free sugars
A
- any named fruit-fresh, frozen or dried
- any named veg
- cheese
- milk
- plain yoghurt
4
Q
Name two fat soluble vits found in oily fish
A
ADEK
5
Q
Give reasons why a filleting knife is suitable for filleting fish
A
-Flexible blade
-Sharp
-Allow you to move easily between the flesh and the
bones
-Curved blade allows precision cutting
6
Q
Dredging
A
metal cages or baskets are towed across the sea floor to catch shellfish
7
Q
Gill netting
A
curtains of netting which are suspended in the sea into which fish swim
8
Q
Jigging
A
a grappling hook attached to a line and targets fish
9
Q
Long lining
A
long lines that run for miles, which are strung with baited hooks to attract the fish
10
Q
Pole and line fishing
A
fishing pole and bait to target fish.
11
Q
Purse seining
A
drawing a large net around a school of fish.
12
Q
Traps and pots
A
wire or wood cages with bait to attract fish are placed on the sea floor
13
Q
Trawling
A
nets are pulled along the sea floor to catch the fish
14
Q
Cyanide fishing
A
Uses explodives to stun or kill fish, making them easier to catch
15
Q
How to make pastry more crispy
A
-Bake blind for longer / longer cooking time
-Remove the paper and baking beans and bake for
longer
-Cook in a metal tin
-Cook at a higher temperature
16
Q
Identify and explain the factors required to set up a successfultasting panel for the lemon meringue pie
A
-Set up a quiet area / neutral surroundings
-Separate booths / compartments - so not influenced
by other
Good lighting / coloured lighting - so tasters can clearly see the food
Have tasting recording charts ready - easy to fill in
Simple clear recording/response sheets - make sure
testers know how to complete the charts - understand the scoring system - may make reference to particular types of tests
Use trained testers.
Give simple clear instructions - so not to confuse
tasters
Do not allow testers to talk to each other - accurate
and reliable results
Use random codes for the products to prevent the
testers being influenced - may give examples
Give testers a drink of water / biscuits - to clear
palate
Use small quantities of food / identical size - do not
want to be full when getting to last samples
On plain plates - so does not influence the taster
Small number of samples
Serve at the correct temperature for the food - hot
food hot and chilled food cold
Use clean forks / spoons every time - prevent cross
contamination
17
Q
Explain three rules that should be followed when making shortcrust pastry
A
Handle the dough as little as possible - so that the gluten is not developed / prevent pastry being tough
Do not turn the pastry over when rolling out - as this will add extra flour to pasty / alter proportion of fat to
flour
Roll pastry in one direction only - so that the pastry is
even thickness
Use a lightly floured rolling pin and clean surface to
roll pastry out - to prevent change in proportion of fat
to flour / prevents drying pastry out
Use short sharp strokes when rolling - to prevent
shrinkage / over stretching
Keep ingredients / equipment / hands as cool as possible -to prevent fat melting
When adding liquid to the pastry add a little at a time - to achieve correct consistency
Mix the dough together quickly and lightly as possible - to introduce air / prevent fat melting / to allow the flour to coat fat
Rest in fridge before rolling – makes pastry easier to work with
18
Q
Give two ingredients that can be added to flavour pastry
A
Named herb / herbs
Named spice / spices
Sugar
Named hard cheese / cheese
19
Q
Explain why a pastry case is blind baked
A
Pastry is cooked before a filling is added - to prevent it having a ‘soggy bottom’ / to ensure the pastry base is cooked
Pastryhasgreaseproofpaper/foilwithbaking beans on it cooked and then removed - so that the pastry is cooked before a filling is added / prevents raw / undercooked pastry
20
Q
How to answer adapting diet w/ disease/aim
A
- explain what disease is
- symptoms
- wherefound eg. Gluten where found
- changes to make
21
Q
What is coeliac disease
A
an autoimmune disease triggered by the protein gluten which is found in the grains wheat, rye and barley.
Gluten damages the lining of the intestine and prevents nutrients from being absorbed.
22
Q
Symptoms of coeliac disease
A
anaemia, weight loss and/or diarrhoea. To prevent anaemia they need to ensure that they have enough iron in the diet - states good sources.
23
Q
Where is gluten found
A
is commonly used in bread, pasta, biscuits, cakes and pizza.
Food manufacturers may also use derivatives of these grains as thickeners.
Specialist substitute gluten-free products are available
24
Q
What can coeliacs at
A
Specialist substitute gluten-free products are available.
Coeliacs can eat any naturally gluten-free foods, such as meat, fish, fruit and vegetables, rice, potatoes, lentils - link to areas of a balanced diet / Eatwell guide
Can also eat processed foods which don’t contain gluten, such as ready meals and soups but need to read labels carefully as gluten may be in some of them e.g. in modified starches
There are also gluten-free substitute foods available, such as specially made gluten-free bread, flour, pasta, crackers and biscuits.
There are plenty of both alcoholic and soft drinks which don’t contain gluten: fruit juice, flavoured water, cordials, fizzy drinks as well as some beers and other alcoholic drinks - link to Eatwell Guide - not to consume a lot of these especially those high in sugar
25
Give two reasos why some people would choose to buy free range chicken
```
Animal welfare conditions are better
Animalsarefreetoroam
Flavour may be better
Notfedartificialnutrients.
Not fed growth hormones
```
26
Give reasons why we cook food
```
Adds variety to the diet
Aromainfoodisreleased
Destroy harmful bacteria / toxins / microbes
Destroy the natural poisons in food
Easier to eat / digest
Flavour is improved
Food less bulky
Improve the keeping quality
More attractive / colourful
Texturesarechanged/improved
To have hot food in cold weather
```
27
Give reasons why we are encouraged to eat whole grain cereals
Low in sugar
High in fibre
Low in fat
Provide slow release energy / can help to control
weight – high fibre foods are filling
Helps to prevent / cancers / diverticular disease /
constipation / heart disease / high blood pressure /
CHD / haemorrhoids (piles)
Aids healthy / helps digestive system
Helps to push other foods through the digestive
system / cleans the walls of the intestine
Linked to lowering blood cholesterol / heart disease
28
Function of carb in diet
Energy
| Providedietaryfibre
29
State the raising agent in choux pastry
Steam
30
Explain why strong plain flour may be used when making choux pastry
Contains a higher amount of gluten than soft flours
Flour contains gluten which helps to set the pastry
Gluten forms the structure of the pastry
The gluten is a protein in the flour
The gluten helps to set and holds the pastry in its risen shape
31
The choux pastry goes brown when cooked. State the name of this process
Dextrinisation
32
Explain why the eclair should be stored in the refigerator
Contains high risk foods
Bacteria will multiply quickly at temperatures above
5oC
Contains cream
33
Advantages to using frozen cauliflower
```
Canusejustamountrequired
Can be cheaper when not in season
No preparation required
No wastage
Vitamincontentmaybehigherthanfreshiffrozen
shortly after harvest
Food takes less time to cook / less energy to cook
```
34
Describe the process of canning
Form of sterilisation
Food packed into cans / sterilised cans
Cans double sealed
Foodheatedtorequiredtemperaturefortherequired
amount of time
Differentfoodsrequiredifferentamountsoftimeand
temperature. Credit examples if given
Sprayed with water to cool rapidly / to prevent further
cooking of the food.
35
Vegetable affected by enzymatic browning
Potato,
Swede,
Parsnip
Celeriac
36
State ways to reduce enzymatic browning when preparing fruit and veg
Cook as soon as prepared Soak in lemon juice
| Use as soon as prepared
37
Give possible effects of deficiency of vit c in diet
Poorer blood and blood vessel formation
Poorer formation of connective tissue/collagen
Poorer iron absorption
Poorer/slower wound healing/tissue and cell repair
Poorer skin/gum condition
Possibly less protection against infection
Scurvy
38
Give three safey rules which should be followed when using a food processor
Always use the plunger when grating / slicing foods / do not put hands down tube when slicing / grating foods
• Check machine is assembled correctly
• Check machine is switched off when assembling /
until ready to use / disassembling /removing food • Check wires/plug are not damaged
• Check lid is on securely / correctly when using the
liquidiser / blender attachment
• Disassembled before washing
• Do not allow flexes to trail / be near other hot
appliances/ overhang work surfaces • Do not leave unattended
• Do not over fill with liquids
• Do not overload plug socket
• Do not use with wet hands / switch on / switch off with wet hands/use near water
• Handle sharp blades with care / don't touch blades/ keep hands away from blades / don’t leave sharp blade in water
• Switched off after use/before unplugging • Use on a flat surface
39
Give two advantages of using a food processor when preparing foods
Consistent product / evenly sliced / grated / cut / evenly mixed / no lumps
• Cuts more finely than doing it by hand
• One piece of equipment which can do different jobs
/ functions
• Saves human labour / energy
• Saves time / quicker / easier than doing by hand
• Useful if have limited hand coordination / strength /
disability
40
Give three reasons for increasing the number of portions of fruit and veg we eat
5 a day campaign / Change4Life
• Add colour / variety / texture / flavour to diet
• Can be low in calories
• Contain little / no fat / sodium / salt
• Contains antioxidants / protect against - cancers /
coronary heart disease / strokes
• Eatwell Guide - largest portion / balanced diet / part of a
healthy balanced diet
• Help to reduce obesity/ type 2 diabetes
• Increase fibre intake / reduces risk of constipation
• Increase micro nutrients /Vitamin C / vitamins / water
soluble vitamins/ minerals (potassium, iron,)
• Lowers cholesterol
• Meet healthy eating guidelines / encourage healthy
lifestyle / avoid snacking
• Peas, beans, lentils (pulses) provides protein
• Prevent memory deterioration / loss
41
Give functions of water in diet other than prevents dehydration
Enables cells to function properly
• Ensures mucous membranes and lungs /eyes /mouth / skin are kept moist / lining of the digestive system is moist /creation of saliva
• Helps regulate the body’s temperature (37oC) / keeps us cool / sweat evaporates and cools us
• Helps the kidneys flush out harmful / excess / foreign substances from our blood / remove filtered waste from the body as urine
• It transports nutrients/ oxygen/ CO2 round the body.
• Provides minerals /fluoride
• Required to help remove faeces / keep faeces soft
42
Lack of water can cause dehydration- give smptoms
* Being confused / unable to concentrate / disorientated
* Changes in blood pressure
* Constipation
* Dark coloured urine
* Fainting / dizziness / light headed
* Feeling sick / nausea
* Feeling weak / hallucinating
* Headaches
* Irritability
* Quick heartbeat/ breathing
* Sleepiness / tiredness / drowsy / fatigued / lethargy
* Thirsty / dry throat
* Very dry skin
43
Nutrients in cheese
- protein
- fat
- vit a
- vit d
- vit b2
- vit b12
- calcium
- soldium/salt
- phosphorus
44
Function phosphorus
Energy production/ prevents tiredness
• Growth / formation / maintenance of bones and teeth/
combines with calcium to harden teeth and bones. • Muscle function
• Prevents depression
• Structureofcellmembranes
45
Function of sodium
Nerve transmission
| • Water balance in the body
46
What happens when ingredients for bread are mixed
Flour provide food for the yeast
• Gluten formed -from glutenin and gliadin / activated
by water
• Warmth speeds up the reaction of yeast
• Water provides the conditions yeast requires to
function (warmth and moisture) – fermentation /
activates
• Yeast is distributed throughout the mixture during mixing - so you get even rising
47
What happens when bread dough kneaded
Gluten is developed (gliadin and glutenin proteins in
wheat) - forms an elastic stretchy dough
• This allows the gas / carbon dioxide produced to
be held in / expand the dough
48
What happens when bread dough proved
Carbon dioxide produced by yeast - CO2 expands
/ dough rises
• Gluten stretches - which gives bread the structure
• Proteins in the flour line up and strands of gluten
form to create a matrix within the bread dough
49
What happens when bread dough is baked
Browning due to starch changing to sugar
• Dextrinisation occurs giving bread its golden colour
• Gases / CO2 in dough expand ('ovenspring')- until
protein is set
• Moisture turns to steam / evaporates – due to
high temperature / heat
• Protein / gluten coagulates /sets / hardens / -
forming structure
• Yeast is killed - no more carbon dioxide is produced
50
Advantages fortifying foods
Makes the nutritional content similar to another product (e.g. butter and margarine)
• Tohelpselltheproduct/healthpromotingbenefits
• To increase their nutritional value / adds nutrients
• To replace nutrients lost during the processing of
food
• To supplement specific dietary needs in certain
countries
• To target a group of the population with specific
nutrients
51
Give reasons why we should reduce the amount the fat we eat- other than chd
```
Angina
• Breathlessness
• Cancer
• Clog / block / narrow arteries
• Diabetes
• High blood cholesterol / cholesterol levels • High blood pressure
• Obesity / overweight
• Osteoarthritis
• Strokes
• Varicose veins
```
52
Expain diff between sat and polyunsat fats
Saturated fats - generally animal fats polyunsaturated fats - usually from vegetable sources
• Saturated fats are solid at room temperature – polyunsaturated fats are liquid
• Saturated fats – each carbon atom is combined with 2 hydrogen atoms, all have single bonds/saturated with hydrogen atoms, polyunsaturated have more than one carbon atom that can take a hydrogen atom / 2 or more double bonds
53
Give ways a new food product could be marketed to appeal to families
Advertisements / on the television /radio / internet / cinemas / newspapers / magazines /posters / flyers / sides of buses / trains / ‘pop ups’ on digital media e.g. Phone, iPad etc / children, family events e.g. agricultural shows / food shows
• Celebrity endorsements e.g. by sports or pop stars
• Competitions
• Displays in supermarkets / shop windows
• Eye-catching, attractive / fun / colourful packaging /
catchy slogans
• Family size package / portions
• Free gifts / games
• Free samples / tasting in supermarkets
• Nutritional claims
• Special money offers / ‘buy one get one free’ (bogof) /
money-off coupons / additional points on loyalty cards / low introductory price
54
Give reasons to explain why nutritional info is included n food packaging to consumers
Able to compare products -suitable for a specific target group
• Accurately monitor nutrient intake – correct proportions of nutrients to provide / help provide a balanced diet
• Allows healthy choices – lower /less fat, sugar, salt, more fibre linked to Eatwell Guide
• Check it is suitable for a named specific diet e.g. lower fat diet / diabetic / high fibre / low salt - to reduce the risk of dietary related diseases
• Provide help on a calorie controlled diet - know how many calories are in the food to prevent obesity / to meet activity needs / increase weight linked to eating disorders
• Provides a guide to portion size – shows contribution to daily amounts of nutrients required / dietary reference intake
55
How to make savy pastry more attractive
Addition of seeds on top e.g. sesame seeds, poppy seeds / cheese
• Addition of spices / herbs to add colour e.g. curry powder / turmeric
• Decorative edges / fluted edges
• Glaze / egg glaze / milk glaze / butter on filo pastry
• Interesting shape
• Pattern / lattice on top
56
How to make shortbread biscuits more attractive
Added ingredients e.g. chocolate chips, fruit
• Crimping edges
• Fluted cutter
• Interesting shape
• Interesting pattern on top / use of biscuit stamp
• Sprinkle with sugar / icing sugar
• Use of icing / coating
57
How to make chicken curry and rice appear more attractive
• Add colourful ingredients to the rice e.g. vegetable • Adding a colourful vegetable to sauce
• Garnish - tomato / parsley/ coriander / herbs
• Serve rice shapes - using a mould / rice on outside
curry in the middle
• Served with relevant named accompaniments e.g.
chutney
• Use brown rice/colour the rice
58
How to make white bread rolls appear more attractive
Addition of colourful ingredients e.g. sun dried
tomatoes, turmeric
• Addition of ingredients on top / seeds on top / named
seed on top / oats / named food
• Attractive shape / accept given shape e.g. twist / plait
etc.
Cutting / patterns on top
• Dusting with flour
• Glaze/eggglaze/milkglaze
59
Correct temp of refridgerator
0-8
5
0-5
60
State correct temp of a freezer
-18C
61
State temp range of danger zone
5/8-63C
62
Name diff food poisonig abcteria
Bacillus Cereus
• Botulism
• Campylobacter
• Clostridium (perfringens) • Clostridium (botulinum) • Escherichia coli / E. coli • Listeria
• Salmonella
• Shigella
• Staphylococcus (aureus) • Streptococcus
63
State functions of protein in diet
- energy
- growth
- repair
64
Diff between hbv and lbv proteins
High biological value proteins contain all the essential amino acids - low biological proteins are missing at least one essential amino acids
High biological value proteins are found in animal foods and soya products - low biological proteins are found in vegetable foods
65
Micronutrients in beef
- b1,2,3,12
- d
- iron
- phosphorous
66
Give reasons why puttng meat in marinade before cooked
Add colour
Add flavour/seasoning/spices/improve taste
Adds moisture/prevents drying
So the meat is more tender/softens(when it is
cooked)
67
Explain changes that occur when meat is cooked
Appetising smell is produced - volatile / aromatic substances are released
Changes colour /from red to brown /pink to white - changes in myoglobin / brown colour develops above 65oC/with heat.
Fat melts (in dry methods of cooking) - keeps lean meat moist / fat content is reduced in dry methods of cooking.
Fat melts (moist methods of cooking) - will rise to the top of the dish
Meat juices are squeezed out - as protein / collagen contracts / nutrients in juices are lost / meat loses weight / juices go into the gravy in moist methods of cooking
Texture changes / becomes firmer / muscle fibres shrinks - protein coagulates / above 50 oC
Bacteria killed- high temperatures kill bacteria.
Makes it more tender – easier to chew/digest.
68
Explain what happens when butter and usgar are creamed together
Air is beaten into the mixture - to form an air-in-fat foam.
| The fat is broken down into smaller particles by the sugar grains / crystals - air is then trapped
69
Explain what happens to the sponge mixture when it is baked in the oven
By adding raising agent /SR flour creates carbon dioxide/air bubbles/gas
Air / steam / carbon dioxide expand when heated causing the cake to rise/gases from raising agent.
Fat melts and is absorbed by the starch / flour.
The proteins (in the egg and flour/gluten) coagulate/ set mixture in risen state/structure.
Sugar melts /forms syrup that softens gluten.
The cake browns due maillard
reaction/dextrinization
70
Name foods which are a good source of complex carbs
anana / plantain
Bread / any named bread
A named cereal e.g. oats /noodles / bulgar wheat /
semolina /pearl barley / buck wheat /quinoa
Couscous
Pasta / named type of pasta
Polenta
Potatoes / sweet potato / yams
Pulse vegetables / peas / beans / lentils
Rice
Parsnip / pumpkin / butternut squash / maize(corn)
71
Explain why some complex carbs are a god source of energy
Broken down slowly therefore provides slow release energy.
Provide a full feeling - adds bulk to our diet/higher in fibre .
Provides energy over a long period of time provides slow release energy.
Take longer to digest - than sugars .
72
State what is meant by pal
Measurement/amount/level of the energy used for all
activities/movement (other than basic body functions)
Way to express a person's daily physical activity as a number
73
Give reasons why teenage girls may chooe to follow a vegetarian diet
Cost of meat is expensive
Health reasons / medical reasons / reduce animal fat/
cholesterol /maintain healthy weight
Do not like (the taste/ texture of) meat
Environmental reasons/better for the environment -
amount of land required to produce meat
Family traditions/parental preference
Food scares e.g. BSE
Moral reasons /ethical reasons/ wrong to kill animals /
concerned about animal welfare / animal production
systems
Peer pressure / Media pressure/trend
Religious reasons / Buddhist / Hindu / Sikh
Wide range of vegetarian product available
74
Give reasons why steaming is a popular method of cookingfood
Easy to digest/protein unlikely to overcook
Food is light in texture
No added fat/healthier than frying/roasting
Retains nutrients found in foods/less loss of nutrients
Saves fuel as several products can be steamed at
once
Wide range of foods can be steamed
75
Explain factors that could influence the way consumers choose to cook food
Amount of time available / time of day - linked to work / family commitments / choice of quick methods of cooking instead of longer methods or longer complex methods.
Cultural traditions/family traditions -methods of cooking linked to culture ,religion / traditional cooking equipment linked to different cultures.
Energy conservation - energy is expensive for many /use of whole oven
Equipment facilities available - relevant example given
Health reasons - reducing fat choosing to grill instead of fry / steaming - not addition of fat.
Media / publicity of dishes - increase in number of TV chefs / books / media / apps
Sensory qualities wanted - clearly links a sensory quality with a method of cooking
Type of food being cooked - some foods not suitable for some methods of cooking / relevant examples given
76
Describe how milk is made into yogurt
Milk is pasteurised
Milk is homogenised
Milk is incubated and the harmless bacteria are
added
Bacteria converts lactose to lactic acid
Yogurt is left to set/clot /thicken/ until the correct
acidity levels are reached
Fruit and/ or flavourings can be added
77
Explain how tooth decay is caused
Bacteria /plaque in the mouth feed on sugar producing acid that cause small holes / dental caries in the tooth structure/teeth decay.
78
State thecorrect tp for hot holding
63
| Above 63
79
State the correct temp to which a shepherd’s pie should be reheated
75C
80
State conditions bacteria need to grow
```
Food
Moisture/moist/damp
Oxygen
Time
Warmth/warm
```
81
Give signs of food spoilage
```
Browning / enzymic browning
Change in colour/discoloration
Change in size / shrinks
Change in texture / soft / dry / slimy / consistency Mould
Unpleasant smell
Unpleasant taste
```
82
Fairtrade beneficial for farmers
Food Producers/Workers
Fairer trade for producers/ addresses injustices of trade - traditionally the poorest weakest workers discriminated against /exploited. Ensures workers and producers receive fair price for products and labour. Allows a producer to improve their standard of living – have more control over their lives/decent working and living conditions/feel secure.
Fair terms of trade for producers/farmers and workers –
requiring companies to pay sustainable prices (which must never fall lower than the market price). Better and fairer prices for crops and labour.
Improved working conditions – related to age of workers/amount of time they work/conditions in factories/on farms / have a say in how the work place is run.
Protect workers' basic rights – health & safety standards, no discrimination, no bonded or illegal child labour.
Tackle poverty – producers get better prices for their products / fair stable price ,this is passed onto workers who get better pay.
Women workers – empowerment/equality Producers/farmers have access to training - resulting in higher production levels/profit. Regular work/regular income – covers cost of living/workers feel secure/content.
83
Fairtrade beneficial to ommunity/environment
Encourages modern farming methods- improve soil fertility/ preserve valuable ecosystems/limits the use of harmful chemicals / management of water.
Environmentally friendly farming- using fewer chemicals and effective irrigation.
Better for the environment - supports sustainable practices /farming that minimises our environmental footprint/damage to the environment.
Fairtrade premium paid- Premium pay means costs are covered and some left over to invest in local community projects/ education/ health. Community involved – in the decisions about farming/production/sales/investments. Place/time/resources to grow crops for own consumption- providing food for family/community.
Improved local facilities – money given to local projects linked to health, education, housing. Local sustainability issues. Education/training enables crops to be continued to be grown/do not fail/crop rotation/farming methods.
Access to training- providing education. Establishing cooperatives – whole community have an investment/interest in the work.
Some foods are considered to taste better / fresher as produced in small quantities – producers/farmers are involved and invested in the entire production process. More sustainable profit= stable community.
