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Food Tech AQA ✅ > Section 5 - Food Provenance > Flashcards

Section 5 - Food Provenance Flashcards

(94 cards)

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1
Q

Food that are grown

A

Fruits
Vegetables
Cereals

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2
Q

two growth methods

A

Intensive farming
Organic farming

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3
Q

intensive farming uses

A

methods to produce the highest possibel yield

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4
Q

Intensive farming is also known as

A

conventional farming

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5
Q

Methods used in intensive farming

A

Large mechanical equipment to save time and cut costs
Artificial fertilisers to supply nutrients
Pesticides to protect crops

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6
Q

Disadvantages of intensive farming

A

The fertilisers can cause eutrophication
The pesticides can be harmful to wildlife and possibly humans

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7
Q

Organic farming grows

A

Food naturally without using artificial fertilisers and pesticides

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8
Q

Methods used in organci farming

A

Organic fertilisers such as manure
Crop-rotation to keep the soil fertile
Natural predators, biological pesticides, hot water

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9
Q

Advantages of organic farming

A

Better for environment
More sustainable
Appeals to eco-friendly consumers

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10
Q

Disadvantages of organic farming

A

Lowetr yield
Higher costs
Lower profits

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11
Q

GM crops

A

Have altered genes to give it desirable characteristics

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12
Q

GM crops advantages

A

Quicker growth
Higher yields
Cheaper to produce
Longer shelf life
Ripen quicker
Better nutrition

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13
Q

GM crops disadvantages

A

Unknown health effects
Risk of gene getting out and causing issues
Cant be sold everywhere

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14
Q

reared animals are animals that

A

are raised by humans specifically for their meat and other products

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15
Q

Foods that are reared

A

Meat and poultry

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16
Q

Factory farming animals have

A

Not much space

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17
Q

Free range animals have

A

More space to roam

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18
Q

Factory-farming conditions

A

Small warm cages to limit energy loss
Growth hormones and force-fed to produce more products

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19
Q

Factory-farming advantages

A

Cheaper
Efficient
Quicker to produce meat

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20
Q

Factory-farming disadvantages

A

Unethical
Disease spreads quickly
Lower quality meat

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21
Q

Free-range advantages

A

Animals live nicer lives
More hygeinic
Higher quality products

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22
Q

Free-range disadvantages

A

Animals grow slower
More land so higher cost
More expensive products

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23
Q

Labels that show welfare standards

A

The Red Tractor symbol
RSPCA Assured symbol

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24
Q

Red tractor symbol shows

A

The producer meets standards of food hygeine, saftey,animal welfare and environmental protection

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25
RSPCA assured symbol shows
That fish, eggs, and meat have been produced with strict welfare standards(diet, lighting, bedding)
26
Food that is caught
Fish
27
Fishing methods
Trawing Fish Farming Sustainable fishing
28
Trawing is
Using nets on boats to catch fish
29
Fish farming is
Where large numbers of fish are raised in enclosures. They are overcrowded and killed for their meat
30
Overfishing is when
More fish are cuaght than can be replaced by natural reproduction.
31
3 Sustainable fishing methods
Longline fishing - baited hooks for random fish Fishing quotas - Limit on fish farming Regulating net size - Allow smaller and unwanted fish out
32
Local food advantages
better for environment Fresher and tastier Supports local business
33
Local food disadvantages
Food isnt available all year round if it is seasonal Unpackaged and unpreserved foods spoil faster
34
Reasons for food waste at home
Spoiled food Confusion over date marks Too much food cooked or bought Preparing food incorrectly
35
Reason for producers and retailers wastign food
Damaged or spoiled foods Imperfect foods rejected Unsold stock People buy mroe than they need
36
Ways to reduce food waste
Correct portion size planning Storing correctly Use up fridge before buying more Use leftovers or freeze them use the whole food Donate unwanted food
37
Packaging reduces food waste by
Protecting food Preserving food
38
Types of packaging
Plastic Glass Metal Paper
39
Excess packaging is often used
To make a product look more appealing
40
Packaging can be bad for the environment because
Uses lots of energy to make Thrown away into landfill Long time to biodegrade More energy to transport Litter is hazardous to animals
41
Ways to protect environemtn damage from packaging
Recycling Buying products with less packaging Biodegradable packaging Reusable shopping bags
42
Food miles are
The distance food travles from where its produced to the consumer
43
High food miles is bad because
It releases CO2 and contributes to gloabl warming
44
Food miles have increased because
Peopel expect food to be available all year round
45
Food miels are reduced by
Buyign local foods and seasonal foods
46
Carbon footprint measures
the impact that your lifestyle has on the environment
47
Carbon footprint can be reduced by
Buying seasonal foods using public transport Wastign less energy in the home
48
Foods carbon footprint is based on
The greenhosue gases produced in: Growing processing Packaging Transporting
49
Climate change affects food production by
Lowering yields More pests Extreme weather events: droughts and flooding
50
A lack of food leads to
malnutrition and lowered food security
51
Food security is
When people have access to enough nutritious food to stay healthy and active
52
Factrs affecting food security
Climate Insufficient land Industrial non-food crops Wealth Rising population
53
Ways being used to produce mroe food
Using new technologies eg GM Eating less meat(more efficient to eat crops) Reducing food waste
54
Drought leads to
Crops dying Wildlife dying due to dry rivers and lakes Possible wildfires
55
55
Flooding leads to
Damaged and destroyed crops Soild and nutrients washed away Wildlife dying Polluted fields
56
Fairtrade is
A foundation established to support farmers and wokrers in less developed countries and encourage sustainable food production
57
Primary food processing is
when raw foods are prepared so theyre ready to be eaten or cooked immediately
58
Food that is primary processed
Fruit Veg Poultry Meat
59
Flour is made by
Milling wheat grains
60
A wheat grain contains
Bran, endosperm, germ
61
The bran of wheat is
The outside layer made of fibre
62
Endosperm of wheat is
The main part inside the wheat, made of starch
63
The germ of the wheat is
The small inside esction that contains protein, fat, and vitamins
64
Process of milling wheat grains
Grains harvested and cleaned Stored in dry conditions Grains put in hopper and crushed to open The type of flour determines what is used
65
Wholemeal flour uses
all of the grain
66
Wheatmeal flour(brown) uses
85% of the grain, some bran and germ is removed
67
White flour uses
Only the endosperm(70% of grain)
68
Milk is treated to kill bacteria in 4 ways
Pasteurisation Ultra heat treatment(UHT) Sterilisation Microfiltration(MF)
69
Pasteurisation process
Milk is heated quickly to 72* for 15 seconds then rapidly cooled
70
Pasteurisation effect
Little change to taste and nutritional content
71
UHT process
Milk is heated to 135*c for 1-4 seconds and packed in a sterile container.
72
UHT effect
Tastes different and has slightly less nutritional value
73
Sterilisation process
Goes through a steam chamber at 110*c for 10-30 mins. All bacteria are killed
74
Sterilisation effect
Big taste difference, and vitamins B and c are lost
75
Mf(microfiltration) process
Forces pasteurised milk through a membrane to seperate the souring bacteria.
76
MF effect
Increased shelf life of milk and not much taste difference
77
Secondary food processing is
When primary processed foods are altered or combined to make a new product
78
Flour to pasta process
Water and semolina flour combined Kneaded until smooth Dough is haped and thinned out using machine Can be dried to last longer
79
Fruit to jam process
Crushed fruit, sugar and pectin combined Pectin is a gelling substance in fruit, so leads to thickening when cooled Sugar draws water out of fruit os its difficult for bacteria to grow Poured into sealed jar. Way to make fruit last
80
Milk to cheese process
Raw milk is pasteurised Bacteria sour and thicken the milk Rennet from calf stomachs is added Thsi causes it to coagulate into solid cheese curds and whey The whey is removed Curds are compressed to form blocks of cheese
81
Fortification is where
nutreints are added to a food to improve their nutritional value
82
Fortification 4 examples needed
White flour Breakfast Cereals Butter alternatives Cholesterol lowering spreads
83
White flour fortification
Iron, thiamin, niacin and calcium are added by law due to them being lost in production
84
Breakfast cereals fortification
Fortified with iron, thiamin, folate to increase benefits of consumption and marketing
85
Butter fortification
Butter naturally contains vitamin A and D, so this is added to alternatives
86
Cholesterol lowering spreads fortification
Some veg fat spreads have added plant sterols. These substances reduce cholesterol for people with high levels
87
An additive is
Somethign thats added to food to improve its properties
88
4 additives we need to know:
Preservatives Colourings Flavourings Emulsifiers and stabilisers
89
Preservatives are
additives that prevent bacteria from growing Natural ones: vinegar, lemon juice, salt Artificial ones: Nitrates, sulphites
90
Colourings are
additives used to make food look more attractive. Adds colour to colourless food or adds back colour lost in production. eg caramel is a natural one
91
Flavouring are
additives to improve the taste and aroma. Natural: herbs, spices Artificial: sweetener eg MSG is used to enhance existing flavour
92
Emulsifiers and stabilisers are
added to preserve the shape and texture of food. Emulsifiers mix together oils and water Stabilisers stop mixed ingredients from seperating
93
Additives disadvantages
Can cause allergic reactions Bad for health in large amounts Can disguise bad ingredients Must be safety tested and get an E number Long-term health effects

Food Tech AQA ✅ (5 decks)

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