stuff Flashcards
(131 cards)
monosaccharides
small carbohydrates
glucose
fructose
disaccharides
2 monos put tg
sucrose
lactose
maltose
polysaccharides
many glucose tg
starch
glycogen
cellulose
why r fruit+veg important
provide fibre
vitamin c + a
potassium
what happens to nutrients during preparation
some vitamins like vitamin C lost through heat and water
why are eggs used in cookin
binding, thickening, emulsifying, coating, glazing, trapping air
5 main nutrients
carbs, protein, fats , vitamins, minerals
main function protein
growth repair body tissues
micronutrients
vitamins and minerals , needed in small amounts
what does vitaminD do
help body absorb calcium , keeps bones strong
what’s balanced diet
eating variety and right amount of food for health
what can too much saturated fat lead to
heart disease
obesity
what’s eat well guide
visual guide showing right proportions of food groups for healthy diet
why is fibre important
helps digestion
prevents constipation
what’s gelatinisation
starch granules swell
thicken liquid when heated
what’s coagulation
protein sets due to heat or acid
what’s enzymic browning
when oxygen reacts w enzymes in fruit turning em brown
what causes denaturation
heat, acids or air breaking down protein structure
what’s emulsification
mixing two liquids like oil and water
what’s seasonality
time of year when food is at its best and most plentiful
what’s food miles
distance food travels from where grown to where eaten
benefit buying local food
fresher produce
support local economy
what’s intensive farming
farming uses chemicals and machinery to maximise yield
what’s organic farming
natural methods, no artificial chemicals