Year 10 Flashcards
(30 cards)
What’s vitamin A
Helps keep a healthy immune system
What’s vitamin k
Good for bone health
Whats Vitamin D
Formation of strong bones and teeth
What’s vitamin C
Helps absorb iron from food
What’s dextrinisation
Process that occurs when food contains starch are cooked
Whats Cooking / reheating
Above 75 degrees kill bacteria
What’s a danger zone
Bacteria temperature is 5 degrees
What’s chilling
Keeping food between 0-5 degrees
What’s freezing
Freezing food below -18 stopes growth of bacteria
What’s denaturation
Changing the structures of protein molecules
What’s saturated
Too much can lead to obesity
What’s unsaturated
Better for the body
What’s HBV proteins
Proteins that contain all the essential amino acids we need
What’s LBV proteins
Foods that lack one or more of the essential amino acids we need
What happens when there’s gelatinisation
Happens in roux sauce when starch and liquid are heated together visible changes occur at 66 degrees and above
What’s convection
When heat travels through air or water
What’s radiation
When heat rays directly heat and cook food
What’s conduction
When heat travels through solid materials
What’s plasticity
The ability of fat to be shaped and spread
What is cardiovascular disease
The flow of blood to the heart can become blocked or reduced
Eat low saturated fat food
What’s diabetes 2
Body produce little insulin may be obese or inactive
What’s diabetes 1
Body makes little to no insulin usually affects children
Life stages - toddler
Baby’s are provided with the correct food until 6 months when they eat solid food they need - they need calcium protein
