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Food & Nutrition > Section B: Food > Flashcards

Section B: Food Flashcards

(99 cards)

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1
Q

What are advantages of locally produced and seasonal food?

A

They are fresher, reduce the carbon footprint and less energy is used in transporting

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2
Q

What are disadvantages of locally produced and seasonal food?

A

May not be as much choice, some people do not like foods being different sizes and sometimes more expensive

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3
Q

What are 3 meanings for ‘organic’?

A

Will not contain any genetically engineered ingredients, only uses natural fertilisers and taste nicer

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4
Q

What are the 8 types of vegetables?

A

Leaves, fruit, roots, flowers, bulbs, stems, tubers and seeds/pods

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5
Q

Give 3 examples of leaf vegetables, fruit vegetables and root vegetables

A

Leaves: cabbage, brussels sprouts and spinach
Fruit: cucumber, aubergine and peppers
Root: carrots, beetroot and parsnips

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6
Q

Give 3 examples of flower vegetables, bulb vegetables and stem vegetables

A

Flower: cauliflower, broccoli and artichoke
Bulb: onions, leaks and shallots
Stem: celery

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7
Q

Give 3 examples of tuber vegetables and seeds/pods

A

Tubers: potatoes, sweet potatoes and yams
Seeds: peas, runner beans and French beans

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8
Q

What is intensive farming?

A

Farming where large amounts of produce is generated from a relatively small area of land

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9
Q

Give 3 examples of poultry, game and meat

A

Poultry: duck, turkey and goose
Game: venison, rabbit and pheasant
Meat: beef, lamb and bacon

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10
Q

What are 3 ways to catch fish sustainably?

A

Sinking long lines deeper to reduce bycatch, release unwanted species if caught and use larger holes in nets so younger fish are not caught

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11
Q

What are 5 different types of fish?

A

White (round), white (flat), oily, molluscs and crustaceans

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12
Q

What are 3 examples of round, flat and oily fish?

A

Round: cod, haddock and coley
Flat: Place, dover sole and turbot
Oily: tuna, salmon and sardines

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13
Q

What are 3 examples of molluscs and crustaceans?

A

Molluscs: oysters, scallops and clams
Crustaceans: crab, prawns and shrimp

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14
Q

What is trawling? What is dredging?

A

Trawling uses nets which are pulled along the sea floor. Dredging uses metal cages or baskets which are towed across the sea floor to catch shellfish.

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15
Q

What is gill netting? What is harpooning?

A

Gill netting uses curtains of netting which are suspended in the sea where fish swim into. Harpooning is the use of a long metal or wooden pole that is lunged into fish

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16
Q

What is jigging? What is long lining?

A

Jigging uses a grappling hook attached to the line and targets fish. Long lining uses long lines that run for miles and are strung with baited hooks to attract fish

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17
Q

What is pole and lining fishing? What is purse seining?

A

Pole and line fuses a fishing pole and bait. Purse seining is when a large net is drawn around a school of fish

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18
Q

What is traps and pots? What is cyanide fishing?

A

Wire or wood cages with bait are used to attract fish by being placed on the sea floor. Cyanide fishing uses explosive to stun or kill fish

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19
Q

What are 3 advantages of fish farming?

A

Fish cannot escape, fish can be produced in higher quantities and other species cannot enter the fish farm

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20
Q

What are 3 disadvantages of fish farming?

A

May be more disease as fish are close, setting up fish farm is expensive and waste produced can pollute surroundings

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21
Q

What are the 3 types of heat treatment for milk?

A

Pasteurised, sterilised and UHT

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22
Q

What is the treatment for pasteurised milk?

A

Heat to at least 72 degrees for 15-25 seconds. Milk is then cooled quickly to below 6 degrees

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23
Q

What is the treatment of sterilised milk?

A

Heat to 113-130 degrees for 10-30 minutes and cool quickly

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24
Q

What is the treatment of UHT milk?

A

Heat to at least 135 degrees for 1 second and put in sterile, sealed containers

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25
How is flour made into pasta?
Flour is mixed with water and egg to form a lumpy dough. The dough is put into an extruder where gluten is developed and it is then forced through different shaped dies to make different shapes. The past is dried, taking several hours and is lastly packaged to be sold in shops
26
How is butter made?
Churning cream to remove more liquid
27
How is cream made?
It is the fat found in milk which is separated by rotating it at a fast speed. It is then pasteurised
28
What is the process of making yoghurt?
Milk is pasteurised, and the homogenised to distribute fat particles evenly. The milk is incubated and harmless bacteria is added to give yoghurt a tangy taste. The yoghurt is left to set until it reaches correct acidity level and lastly fruit or flavourings are added
29
What is the process of making cheese?
Milk is pasteurised then cooled. A starter culture of bacteria is added to preserve cheese and develop the flavour. Rennet is added and the mixtyre is left to set so that the enzyme in rennet will coagulate the milk and solidify it. The curd is cut so whey is released. For soft cheese, whey is left to drain away naturally but for hard, the curds are heated and piled on top of each other to release more whey. The cheese is milled, salt is added and cheese is left to ripen.
30
What are 3 advantages of preserving food?
Increases shelf life, prevents microorganisms from multiplying and last longer
31
What are 3 disadvantages of preserving food?
Contains lots of fat, some nutrients are lost when food is processed and texture may change
32
Give examples of low-temperature methods of preserving food
Chilling, blast chilling and cook-chil
33
What is chilling?
The process where fridges should be set to 0-5 degrees but placing food will not extend shelf life for long as bacterial growth is only slowed
34
What is blast chilling?
The process where foods are cooled as quickly as possible, meaning that when chilled, food must be in the danger zone between 5 and 63 degrees for a short time. It reduces temperature below 3 degrees within 90 mins
35
What is cook-chill?
A short term way of preserving food, with shelf lives around 4-5 days.
36
What are 3 advantages of cook-chill foods?
No skill required, saves energy at home and little waste
37
What should the temperature of a domestic freezer be?
-18 degrees
38
What is cook-freezing?
The process that blast-freezes meals and stores them at -20 degrees until required
39
What is accelerated freeze-drying?
A technique where food is frozen then dried
40
What are examples of chemically preserving food?
Smoking and using acids, salt and sugar
41
What is smoking? Give examples of food
The process of smoking food over wood, and the chemicals in the wood provide flavour. Meat and fish are good examples
42
How does the use of acids, salt and sugar preserve food?
They destroy bacteria and prevent them from reproducing
43
What does MAP involve?
The changing in atmosphere around the food inside packaging so that growth of microorganisms is slowed down.
44
What is the process of MAP?
Packaging fresh foods in peak conditions, replace the air by gas-flushing and sealing the plastic bag/lid to food tray by means of a hematic sealing process
45
What is vacuum packaging?
The process of removing air and sealing the package, preventing bacterial growth
46
What conditions are vacuum packaged food kept in? Give an example of food
They are kept in aerobic conditions. Coffee, so that it does not lose taste or flavour
47
What is food security?
The availability of food, access to food and an individual's ability to utilise food
48
How does fairtrade affect food producers and workers?
Farmers would have a more secure income, it would improve farmers access to training and workers get to decide how to spend the Fairtrade premium money
49
Give examples of fairtrade products
Bananas, cocoa, sugar and coffee
50
What are advantages of genetically modified foods?
Improves quality and quantity of food, can grow in adverse conditions (for example, drought) and cheaper to produce
51
What are disadvantages of genetically modified foods?
Long term safety is unknown, there is a lack of communication between provider and consumer and environmental concerns
52
What are the 2 main reasons we throw away food?
Too much food is prepared or expiration
53
What foods are wasted the most?
Fresh vegetables, bread, fresh fruit and salad
54
What is the carbon footprint?
The amount of carbon emissions produced in the growing, process, production and disposal of food
55
What can be done to reduce the carbon footprint?
Buy fresh local produce, cook fresh meals and use seasonal UK ingredients
56
What factors affect food sustainability?
Where the food has come from, how it was produced (for example, type of farming method) and how much energy was used in the production
57
What is fortification?
The addition of nutrients to a food product to improve its nutritional value
58
What are advantages to fortification?
Can replace nutrients lost during the processing of food, can help reduce deficiencies and to increase nutrient content
59
What are disadvantages of fortification?
Health issues, nutrient overdose
60
Why are additives used?
To make food safe for longer, make food taste better and can improve nutritional value
61
What are the main groups of additives?
Preservatives, antioxidants, colours, flavourings, sweeteners and emulsifiers and stabilisers
62
What can additives be?
Natural, synthetic and artificial
63
What are natural additives and give examples
Additives obtained from natural sources, for example red colouring from beetroot juice used for ice cream
64
What are synthetic additives and give examples.
Additives made in labs to be chemically the same as certain natural materials like vanillin found in vanilla pods naturally
65
What are artificial additives and give examples.
Synthetic compounds that do not occur in nature, such as saccharin
66
What are preservatives and give examples of where they are used
Additives that help keep food safe for longer, for example in dried fruit, cured meat and processed food
67
What are antioxidants and give examples of where they are used.
Substances that stop fat from going rancid, for example in apples and pears when exposed.
68
Give examples of when flavourings are used.
MSG in Chinese food, or natural flavourings like vanilla, herbs and spices
69
What are the 2 types of sweeteners?
Intense and bulk
70
What are intense sweeteners?
Sweeteners 300x sweeter than sugar and used in very small amounts. Examples are saccharin and aspartame
71
What are bulk sweeteners?
Sweeteners similar to sugar and examples are sorbital, sucralose and hydrogenated glucose syrup
72
What are emulsifiers and stabilisers and give examples of when they are used.
Substances that help improve the consistency of food during processing and storage. A good example is lecithin in eggs
73
What foods in include modified starches?
Frozen, ready-made meals and sauces
74
Why are some gelling agents used?
To create a smooth, set texture, for example, in cheesecake, for setting meat an fish in savoury jelly and as a stabiliser to stop separation (in yoghurt)
75
What are functional foods?
Foods that have extra health benefits
76
What do probiotic foods help with?
Maintaining a healthy digestive system and strengthening the immune system
77
What is the difference between prebiotic and probiotic foods?
Probiotic contain good bacteria but prebiotic feed the good bacteria
78
What are examples of probiotic foods?
Yakult, actimel, muller and other yoghurts and drinks
79
What do plant sterols and stanols help with? What are examples of foods?
Reduce the absorption of cholesterol from the gut. Good examples are nuts, seeds and vegetable oils
80
Where can phytochemicals be found?
In green leafy vegetables, onions and fresh herbs
81
What do Hindus, Muslims and Jews eat or don't eat?
Hindus do not eat beef, and Muslims and Jews do not eat pork
82
What are examples of cultural reasons that affect food choice?
Turkey eaten during Christmas, chocolate and luxury foods given up during Lent and curries and samosas are eaten during Diwali
83
What are traditional cooking methods in India?
Tawa is used for chapatti, chokla belma is a wooden board and rolling pin use to make chapattis and a kadhee is a deep cast-iron bowl with handles used for frying
84
What are traditional cooking methods in China?
A steamer and a wok used for stir-frying
85
What is a traditional cooking method in Morocco?
A tagine is used to cook meat dishes
86
What are some eating patterns in different countries?
In Britain, 3 meals a day are eaten with optional tea, in European countries, mealtimes are social occasions, lasting a long time and evening meal is a lot later. In China and India, several dishes are placed and everyone shares food, rather than being served separately
87
How have traditional recipes been adapted to suit today's society?
Selling frozen, cook-chill ready meals, selling dried ingredients ready for use and providing jars of ready-made sauces.
88
What are the 3 main factors that affect food choice?
Economic factors, religious and cultural beliefs as well as ethical and moral beliefs
89
What are some medical reasons that influence food choice?
Overweight people would need to choose low-calorie and low-fat foods, people that are ill or injured should choose high protein food and anyone with high blood pressure should decrease salt intake
90
What are most Buddhists?
Vegetarian
91
What is the Sikh diet like?
Hindus, and many are vegetarian who do not drink alcohol, tea or coffee
92
What is the Muslim diet like?
They do not eat pork as pigs are considered unclean but they eat halal meat as animals have been slaughtered in a particular way so no blood remains
93
What is the Jewish diet like?
They only eat meat that is slaughtered, soaked then treated with kosher salt. They do not eat pork, and meat and dairy should not be eaten together
94
What is the Rastafarian diet like?
They do not eat pork and only eat fish longer than 30cm. They cook with coconut oil and do not drink alcohol, milk or coffee
95
What is the lacto-ovo diet?
A diet with no meat, fish or anything involving the killing of an animal
96
What is the lacto diet?
Diet that does not eat egg, meat or fish
97
What is the ovo diet?
A diet that does not eat dairy foods, meat or seafood but will eat eggs
98
What does the vegan diet lack?
A range of proteins, vitamins A and D as well as calcium, phosphorus and iron
99
Why are foods locally produced?
To support local farmers, foods may be fresher and it reduces the carbon footprint as less energy is used in transport

Food & Nutrition (4 decks)

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