stuff Flashcards

(131 cards)

1
Q

monosaccharides

A

small carbohydrates
glucose
fructose

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2
Q

disaccharides

A

2 monos put tg
sucrose
lactose
maltose

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3
Q

polysaccharides

A

many glucose tg
starch
glycogen
cellulose

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4
Q

why r fruit+veg important

A

provide fibre
vitamin c + a
potassium

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5
Q

what happens to nutrients during preparation

A

some vitamins like vitamin C lost through heat and water

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6
Q

why are eggs used in cookin

A

binding, thickening, emulsifying, coating, glazing, trapping air

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7
Q

5 main nutrients

A

carbs, protein, fats , vitamins, minerals

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8
Q

main function protein

A

growth repair body tissues

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9
Q

micronutrients

A

vitamins and minerals , needed in small amounts

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10
Q

what does vitaminD do

A

help body absorb calcium , keeps bones strong

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11
Q

what’s balanced diet

A

eating variety and right amount of food for health

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12
Q

what can too much saturated fat lead to

A

heart disease
obesity

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13
Q

what’s eat well guide

A

visual guide showing right proportions of food groups for healthy diet

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14
Q

why is fibre important

A

helps digestion
prevents constipation

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15
Q

what’s gelatinisation

A

starch granules swell
thicken liquid when heated

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16
Q

what’s coagulation

A

protein sets due to heat or acid

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17
Q

what’s enzymic browning

A

when oxygen reacts w enzymes in fruit turning em brown

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18
Q

what causes denaturation

A

heat, acids or air breaking down protein structure

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19
Q

what’s emulsification

A

mixing two liquids like oil and water

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20
Q

what’s seasonality

A

time of year when food is at its best and most plentiful

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21
Q

what’s food miles

A

distance food travels from where grown to where eaten

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22
Q

benefit buying local food

A

fresher produce
support local economy

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23
Q

what’s intensive farming

A

farming uses chemicals and machinery to maximise yield

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24
Q

what’s organic farming

A

natural methods, no artificial chemicals

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25
3 moist methods cooking
boiling steaming poaching
26
3 dry methods cooking
baking roasting grilling
27
why is mise en place important
helps organise ingredients before cooking , saves time
28
what’s cross contamination
transfer bacteria one food to another
29
how to test for doneness in meat
food probe , internal temp should be 75*C
30
what temp fridge
0*C - 5*C
31
what’s danger zone
5*C to 63*C - bacteria multiply quickly
32
how should raw/cooked foods be stored
raw food bottom shelf cooked foods above
33
2 signs food spoilage
off smell mould slimy texture
34
what foods muslims hate
pork alcohol
35
what foods jews hate
pork shellfish mixing dairy w meat
36
what do hindus hate
beef
37
what do sikhs hate
avoid meat and alcohol
38
fortification
adding extra nutrients to food
39
2 examples fortification
white flour breakfast cerels
40
what’s reared food
food from animals raised for meat
41
what’s grown food
crops like fruit vegetables
42
caught food
fishy
43
food poisoning
salmonella e. coli listeria
44
symptoms food poisoning
vomiting diarrhoea stomach cramps fever
45
3 types raising agents
mechanical (whiskin) chemical (baking powder) biological (yeast)
46
role of yeast
ferments sugar producing carbon dioxide makes bread rise
47
foods using microorganisms
cheese yoghurt bread soy sauce
48
why r microorganisms useful
help in fermentation preservation flavour development
49
what’s dextrinisation
when starch is heated and breaks down into dextrins gives food gold color⭐️
50
coagulation
proteins set due to heat or acid
51
why is coagulation important
helps bind ingredients change texture
52
what’s braising
slow cooking method with dry and moist heat
53
foods best for braising
tough cuts of meat root vegetables
54
what’s conduction
heat transfer through direct contact
55
what’s convection
heat transfer through air or liquid movement boiling
56
what’s radiation
heat transfer through waves grilling / microwaves
57
what should diabetes ppl do
not too much refined carbs and sugar
58
what should high blood pressure ppl limit
salt saturated fat
59
what nutrients for anaemia
iron, vitamin C
60
what diet helps obesity
low in fat and sugar high in fibre and vegetables
61
2 multicultural bread products
baguette - france tiger bread - holland
62
2 nutrients in bread
carbohydrate starch
63
2 conditions affect fermentation in bread
warmth (37*C) moisture
64
one mineral in meat
iron
65
one mineral in fruit
potassium
66
one mineral in fish
iodine
67
2 nutrients fish
protein omega 3
68
2 nutrients fruit
vitamin C dietry fibre
69
white meat
chicken
70
red meat
beef lamb pork
71
3 techniques shape and form meat
extrusion mincing filleting
72
changes made when meat is cooked
protein coagulates - becomes firm meat muscle shrinks loses moisture color change red to brown (maillard reaction) vitamin B losr
73
what’s a vegan diet
strict veggie doesn’t eat dairy eggs or honey
74
how can following vegan diet affect food choice
LBV protein : nuts beans fatty acids : soya bean rapeseed oils Vitamin B2: main source from meat kids poor mineral absorption dairy replace w nut butter more expensive
75
difference macro and micro nutrient
macro- protein, carbs , fat large amounts micro- vitamins minerals small amounts
76
process where carbs produced plants
photosynthesis
77
3 consequences high sugar diet
tooth decay obesity diabetes depression
78
differences insoluble and soluble fibre
soluble fibre in the flesh of fruit , veg , oats , beans , lentils partially broken down to form gel type substance coat digestive tract this prevents cancer insoluble- found in skins of fruit and vegetables , cereals cannot be digested by the body acts like bulking agent helps remove toxic substances not enough- constipation, haemorrhage, appendicitis
79
what’s lactose intolerant
cannot eat dairy don’t produce enough lactase
80
changes in decay of fruit
climeratic- rapid ripening and deterioration after harvesting with increased ethylene and rise in cellular resp non cinematic- slow ripening and deterioration after harvesting change color texture - fruits shrink become soft by enzymic action mould from breakdown cells aroma - STINKS
81
one measurement unit energy
Kcal
82
what’s energy balance
if e intake from food n drink equals e used weight stay the same
83
reasons y individuals have diff requirements for e
child- greater need for e old- metabolism slows so less pregnant- more e men bigger- more e different work- office/ pe exercise- demand more e illness- need e for reforming
84
3 factors effect microbial growth
temperature / warmth PH value moisture
85
importance handling /storing high risk foods correctly
food poisoning occur food deteriorates rapidly making unsafe highly perishable cross contamination occur
86
positive use of mould
blue veined cheese nice food some sausages- improve flavour improves appearance
87
bacteria positive use
cheese and yoghurts fermented foods - improve flavour
88
how does food labelling inform and protect customers
regulated under food safety act not fake or misleading legal rights name of food ingredients additives instructions for use name and address of manufacturer use by date
89
how consumers show environmental awareness shopping for food
buy locally consider fair trade farmers markets recycled packaging line caught fish- reduce fish discard cycle instead of driving buy and cook in bulk pesticides buy loose products
90
water boils
100*C
91
toasting grilling
dry heat conduction
92
3 safety rules frying fish
lower gently into pan do not touch pan turn handle inwards
93
two methods improve patability
marinading remove fat/gristle
94
advantage of microwave
quick-pass em rays through food cheaper- uses less fuel than oven
95
how many glasses water daily
6-8
96
3 functions water in diet
essential for life control body temp by perspiration maintains healthy skin
97
nutritional benefit of having fish
omega 3 - improve brain function HBV protein for growth
98
reasons for starchy carbs
filling , provide nutrients(vitamin b) provides energy aids digestion, absorbs bodily fluids adds bulk to diet (fibre starch) satisfies hunger lower blood cholesterol
99
consequences of high fatty diet
linked to high blood cholesterol- causes walls of arteries to be narrow lead to heart attack excess fat- CHD obesity - depression / health glucose not balanced - diabetes no excess fat stored in liver - liver disease
100
2 nutrients in eggs
protein vitamin A
101
why ppl buy free range eggs
chickens free roam may have better flavor morally right
102
functions egg in cookin
aeration - traps air when protein stretched eggs act as raising agents thickening custard coagulation emulsifying binding ingredients - coagulation coating food glazing pastries enriching puddings adding protein
103
why are standards needed for gm foods
prevent mutation prevent disease prevent contamination maintain quality
104
use of safety feature on packaging
use by dates so the food cannot become inedible and unsafe
105
3 senses
sight sound aroma
106
factors affect food choice
hunger mood religion age
107
role sensory evaluation
compare similarities differences analyse food samples compare w competitors explore specific characteristics development discrimination test
108
food provenance
place where food originates
109
110
food security
when all ppl at all times have access to sufficient safe to eat nutritious food to maintain healthy life
111
sustainability
preserving environment for future generations
112
how is fridge best stored
microbial growth and enzyme action slowed bacteria remain dormant low temps but fridge isn’t low
113
how can food waste be reduced
eating before going supermarket write list avoid buying too much buy loose food but what you need compost
114
preschool kids
protein for growth repair starchy carbs for warmth and e dietry fibre aid digestion relies on parents snack on fruit and veg
115
teenagers
protein growth repair energy starchy carbs warmth energy dietry fibre aid digestion vitamins ABCEK activity levels increase puberty iron girls
116
adulthood later
osteoporosis- calcium vit D CHD smaller quantities needed loss appetite
117
toasting bread
radiation
118
frying an egg
conduction
119
radiation
toasting bread
120
convection
steam broccoli
121
conduction
frying egg
122
macronutrient
carbohydrates
123
micronutrient
iron
124
health benefits wholegrain
reduce risk heart disease reduce risk diabetes control blood cholesterol
125
what’s extraction rate flour
how much of the og wheat grain is left from flour
126
what gluten
protein in cereal
127
2 gluten free cereal grains
rye oats
128
how can gluten free flour affect texture
more dense no gluten more crumbly no gluten
129
reducing intake of meat
lower risk heart disease lower risk of cancer lower cholesterol increased fibre intake may cause weight gain loss of iron-anaemia loss of protein
130
2 non animal protein
Mycoprotein quorn
131
vitamin added to margarine
vitamin A