Food Tech (mock)
0.0 / 5
- Created by: StudyQueen;)
- Created on: 11-10-24 18:35
why is food cooked
1
1
make it safe to eat
1) harmful bacteria (killed if cooked long enough at high temp)
2) harmful toxins (destroyed when cooked)
1) harmful bacteria (killed if cooked long enough at high temp)
2) harmful toxins (destroyed when cooked)
1 of 65
2
improve shelf life
1) high temps= bacteria and mould destroyed, ie. pasteurisation= fresher for longer
1) high temps= bacteria and mould destroyed, ie. pasteurisation= fresher for longer
2 of 65
3
develop flavour
1) chemical reactions, ie. caramelisation
2) roasting= more intense flavours (browner and crispier with more fat added, as water evaporates inside)
3) different flavours to combine (braising)
1) chemical reactions, ie. caramelisation
2) roasting= more intense flavours (browner and crispier with more fat added, as water evaporates inside)
3) different flavours to combine (braising)
3 of 65
4
improve texture
1) easier to digest etc
2) softer (flexible/starch molecules soften= swell)
3) tender (solid fats inside melt and proteins soften)
4) firm (coagulation=opaque and solid)
5) meats tough, eggs rubbery if overcooked
6) more pleasant to eat
1) easier to digest etc
2) softer (flexible/starch molecules soften= swell)
3) tender (solid fats inside melt and proteins soften)
4) firm (coagulation=opaque and solid)
5) meats tough, eggs rubbery if overcooked
6) more pleasant to eat
4 of 65
5
give variety in the diet
1) cooked in diff ways to create variety, ie. beef craving satisfied by spag bog or grilled steak
1) cooked in diff ways to create variety, ie. beef craving satisfied by spag bog or grilled steak
5 of 65
heat transfer:
radiation
radiation
through waves of radiation.
no direct contact between heat source and food.
emit waves of radiation- when reach food, absorbed and heat food up.
microwaves (heat up fat, sugar and water molecules in food), grills and toasters
no direct contact between heat source and food.
emit waves of radiation- when reach food, absorbed and heat food up.
microwaves (heat up fat, sugar and water molecules in food), grills and toasters
6 of 65
Butter in baking a cake
It allows for steam and carbon dioxide to be trapped in the batter as it bakes, which causes your cake to rise. The butter also helps to create a light and tender texture in cake batter.
creaming
creaming
7 of 65
Eggs in baking a cake
structure. The protein coagulates as the cake bakes and forms the cake crumb.
yolk contributes protein, also some fat, flavour, and emulsifying lecithin. Because emulsifiers hold water and fat together, enables batter to hold liquid and sugar= moister/swe
yolk contributes protein, also some fat, flavour, and emulsifying lecithin. Because emulsifiers hold water and fat together, enables batter to hold liquid and sugar= moister/swe
8 of 65
continued
when whipped to a foam, egg whites can be used to leaven a cake. Whipping egg whites has the same effect as cooking whites- the proteins unfold, reattach and trap water.
9 of 65
Self-raising flour in baking a cake
includes baking powder= raising agent. This is sodium bicarbonate combined with a powered acid (cream of tartar). These react together in the batter to create carbon dioxide, which blows up the air bubbles you created during mixing.
10 of 65
continued
milled less= less gluten is formed as you mix the batter together, leading to a softer, fluffier texture.
11 of 65
caramelisation
sugar molecules break down when they reach high temperatures- this causes sugar to turn brown and change flavour.
1)v sweet taste
2)smooth caramel
3)harder and cools= candy
can burn v quick= black, brittle and bitter.
avoid this= water added early
1)v sweet taste
2)smooth caramel
3)harder and cools= candy
can burn v quick= black, brittle and bitter.
avoid this= water added early
12 of 65
potential problems when baking a cake
1,2,3
1,2,3
1) dry= Baked too long, too much flour & not enough moisture, baked at lower temp for too long.
2) wet on bottom= Too much liquid was added.
3) sunk in the middle= Opened oven door too much, too much leavening added, oven temp too high/too low, under-bake
2) wet on bottom= Too much liquid was added.
3) sunk in the middle= Opened oven door too much, too much leavening added, oven temp too high/too low, under-bake
13 of 65
4,5,6
done on outside, not middle= Oven temp could be too high.
stuck to the pan= Pan wasn’t prepared correctly before batter was added.
glue-like streaks in it= Mixing batter at too high of speed, or mixing it for too long.
stuck to the pan= Pan wasn’t prepared correctly before batter was added.
glue-like streaks in it= Mixing batter at too high of speed, or mixing it for too long.
14 of 65
7,8
Holes= Mixing batter at too high of speed, or mixing it too long.
dense= Over-mixing batter, not measuring flour and other dry ingredients correctly, oven was too cool.
dense= Over-mixing batter, not measuring flour and other dry ingredients correctly, oven was too cool.
15 of 65
9,10,11
didn’t rise= Insufficient leavening ingredients or none, bp out of date, oven temp too low, batter wasn’t baked immediately.
tough= Mixing for too long, too much flour added.
cracked on top= Too much leavening ingredient added, heat is too high.
tough= Mixing for too long, too much flour added.
cracked on top= Too much leavening ingredient added, heat is too high.
16 of 65
Carbohydrates
2 types
2 types
sugar and starch
17 of 65
Carbs
2 types of sugar
2 types of sugar
found in naturally
OR,
added sugars ('empty calories')
OR,
added sugars ('empty calories')
18 of 65
Carbs
starch
starch
(also found in veg and fruit (in smaller amounts))
starchy foods contain lots of nutrients, ie. B vitamins, iron and calcium
Wholegrain starch foods= v high fibre content
starchy foods contain lots of nutrients, ie. B vitamins, iron and calcium
Wholegrain starch foods= v high fibre content
19 of 65
how are simple carbs divided
digested quickly= bsl rise quickly= short bursts of energy
monosaccharides=> most basic sugar molecules, ie. glucose and fructose
disaccharides=> 2 mono., eg. sucrose made up of g and f
monosaccharides=> most basic sugar molecules, ie. glucose and fructose
disaccharides=> 2 mono., eg. sucrose made up of g and f
20 of 65
what are complex carbs
polysaccharides=> made up of lots of mono joined together, ie. starches are made up of lots of g
longer to digest= gradually increase bsl= provide slow, steady release of energy
longer to digest= gradually increase bsl= provide slow, steady release of energy
21 of 65
what is the glycaemic index
GI rates carbs on how quickly they affect bsl
high GI foods, digested quickly, rapid rise (white bread/pasta/rice)
low GI foods, digested slowly, gradual rise (wholewheat bread/pasta/rice)
high GI foods, digested quickly, rapid rise (white bread/pasta/rice)
low GI foods, digested slowly, gradual rise (wholewheat bread/pasta/rice)
22 of 65
government guidelines
UK= too much
50% of our energy
(should come from starchy foods and natural sugars)
free sugars, no more than 5%
(food labelling= total carb section and 'of which sugars' section)
50% of our energy
(should come from starchy foods and natural sugars)
free sugars, no more than 5%
(food labelling= total carb section and 'of which sugars' section)
23 of 65
excess
1) obesity (more than uses= converted into fat)
2) tooth decay/dental caries= (free sugars, already released)
3) simple= quickly digested= rapid surges in bsl= development of type 2 diabetes
2) tooth decay/dental caries= (free sugars, already released)
3) simple= quickly digested= rapid surges in bsl= development of type 2 diabetes
24 of 65
deficiency
1) bsl levels drop= hunger, dizziness, tiredness (less energy than needed)
2) use up fat in the diet or body, if we also have fat deficiency= use up proteins= lose muscle= weaker
2) use up fat in the diet or body, if we also have fat deficiency= use up proteins= lose muscle= weaker
25 of 65
fats function
1) concentrated source of energy
2) source of fat-soluble vitamins A,D,E,K
3) insulating layer under skin= warmth
4) also protects bones and organs
5) make cholesterol, essential part of all cell membranes.
2) source of fat-soluble vitamins A,D,E,K
3) insulating layer under skin= warmth
4) also protects bones and organs
5) make cholesterol, essential part of all cell membranes.
26 of 65
2 types
made up of fatty acids and glycerol= triglycerides
fatty acid chains are made up of carbon and hydrogen.
saturated fa= only have single C-C bonds
unsaturated fa= contain at least 1 C=C double bond in their carbon chains
fatty acid chains are made up of carbon and hydrogen.
saturated fa= only have single C-C bonds
unsaturated fa= contain at least 1 C=C double bond in their carbon chains
27 of 65
2 types
sat fats= unhealthy, solid at room temp, tend to come from animal sources, increase cholesterol levels in blood= coronary heart disease.
unsat fats= soft/liquid at room temp, veg sources/ veg oils, can be monoun or polyun
unsat fats= soft/liquid at room temp, veg sources/ veg oils, can be monoun or polyun
28 of 65
continued
monounsaturated fats= one C=C double bond in their carbon chains
(olive oil, almonds, peanut butter, avocados)
polyunsaturated fats= more than 1 C=C double bond.
(sesame oil, soybean oil, seeds, oily fish)
(olive oil, almonds, peanut butter, avocados)
polyunsaturated fats= more than 1 C=C double bond.
(sesame oil, soybean oil, seeds, oily fish)
29 of 65
government guidelines
should make up no more than 35% of daily food energy
(no more than 11% sat fats)
average adult= 70g, max 20g sat.
UK= more than recommended
(no more than 11% sat fats)
average adult= 70g, max 20g sat.
UK= more than recommended
30 of 65
excess
1) weight gain (stored under skin and around organs)
2) obesity
3) leads to type 2 diabetes
4) sat fat= increase blood cholesterol levels= hbp, stroke, heart attack and chd
2) obesity
3) leads to type 2 diabetes
4) sat fat= increase blood cholesterol levels= hbp, stroke, heart attack and chd
31 of 65
deficiency
1) less fat-soluble vitamins absorbed by body= vitamin deficiency
2) also lack of carbs= use fat store for energy= weight loss
3) less insulation= colder faster
4) thinner layer of fat under skin to protect body from knocks
2) also lack of carbs= use fat store for energy= weight loss
3) less insulation= colder faster
4) thinner layer of fat under skin to protect body from knocks
32 of 65
protein
made up of amino acids
make some= non-essential aa
eat some= essential aa
growth (nails, hair, muscle mass), repair (muscles, tissues, organs after illness/injury), maintenance (make enzymes for digestion and antibodies to protect from illness)
make some= non-essential aa
eat some= essential aa
growth (nails, hair, muscle mass), repair (muscles, tissues, organs after illness/injury), maintenance (make enzymes for digestion and antibodies to protect from illness)
33 of 65
HBV and LBV difference
high biological value proteins= contain all of essential aa we need. (mainly animal, apart from soy beans and quinoa)
low biological value proteins= missing one or more of the essential aa we need. (only in plant)
low biological value proteins= missing one or more of the essential aa we need. (only in plant)
34 of 65
what is protein complementation
if we don't get enough HBV, we have to combine LBV to get all the essential aa in our diet.
35 of 65
government guidelines
males= 55g, females= 45g
growing children= greater amount relative to size and body mass.
physically active people= more for muscle growth and repair.
pregnant women= 6g more protein than normal to help baby grow.
Breastfeeding= even more.
growing children= greater amount relative to size and body mass.
physically active people= more for muscle growth and repair.
pregnant women= 6g more protein than normal to help baby grow.
Breastfeeding= even more.
36 of 65
excess
liver and kidneys help process proteins. too much= pressure and strain on these organs= dangerous.
37 of 65
deficiency
1) stunted growth
2)= hair, skin, nails= poor condition
3) immune system= wounds heal slower= infections
4) struggle digest= nutrients aren't taken in
5) oedema (build up of fluids- around feet)
6) kwashiorkor (severe cases), symptom is oedema in stomach
2)= hair, skin, nails= poor condition
3) immune system= wounds heal slower= infections
4) struggle digest= nutrients aren't taken in
5) oedema (build up of fluids- around feet)
6) kwashiorkor (severe cases), symptom is oedema in stomach
38 of 65
alternative proteins
1) Soya (HBV), (cooked to remove toxicity).
2) Mycoprotein (made from a fungus and egg white, vegan= potato-starch)
3) TVP (texture vegetable protein), made from soya beans
4) Tofu (made by curdling soya milk) different texture depending on water content
2) Mycoprotein (made from a fungus and egg white, vegan= potato-starch)
3) TVP (texture vegetable protein), made from soya beans
4) Tofu (made by curdling soya milk) different texture depending on water content
39 of 65
continued
plain taste on their own= but they are great at absorbing flavours of the foods they're cooked in.
40 of 65
iron
needed to form part of the haemoglobin which gives blood cells their red colour
(dark greens, meats)
too much= toxic= stomach pains, nausea and constipation, (extreme= death)
too little= anaemia
(dark greens, meats)
too much= toxic= stomach pains, nausea and constipation, (extreme= death)
too little= anaemia
41 of 65
vitamin D
helps body absorb minerals, ie. calcium= important for developing healthy bones/teeth.
oily fish, yolks, sunlight
too much= absorb too much Ca= kidney damage
too little= osteomalacia (soft bones), rickets, osteoporosis (brittle bones)
NHS= 0.01mg
oily fish, yolks, sunlight
too much= absorb too much Ca= kidney damage
too little= osteomalacia (soft bones), rickets, osteoporosis (brittle bones)
NHS= 0.01mg
42 of 65
sodium
controls water content and helps nerves and muscles function.
found in most foods.
too much= hbp and heart disease
too little= nausea and muscle cramps
found in most foods.
too much= hbp and heart disease
too little= nausea and muscle cramps
43 of 65
Elderly
1) aging= muscle to fat= need less energy for maintenance
2)avoid sat fats= avoids chd
3) taste and smell change= affects enjoyment= adapted to make more appealing
4) Ca= stop bones weak and brittle and reduce risk of bone disease (milk, yog, kale)
2)avoid sat fats= avoids chd
3) taste and smell change= affects enjoyment= adapted to make more appealing
4) Ca= stop bones weak and brittle and reduce risk of bone disease (milk, yog, kale)
44 of 65
continued
5) Vitamin D= same (fish)
6) B12= healthy brain and prevent memory loss (milk, fish, beef)
7) Fibre= prevent constipation as digestive system weakens (lentils, wholemeal bread)
8) maintain good eyesight (liver, scrambled eggs)
9) vitamin supplements
6) B12= healthy brain and prevent memory loss (milk, fish, beef)
7) Fibre= prevent constipation as digestive system weakens (lentils, wholemeal bread)
8) maintain good eyesight (liver, scrambled eggs)
9) vitamin supplements
45 of 65
continued
=> less active elderly= not enough vit D from sunlight= tablet
lentil stew= pulses= protein & fibre, fibre helps weakening ds
sweet potato= carotene (vitamin A)- healthy eyes
soft tofu= easy chew, Ca= maintain bone strength
wholemeal bread roll= fibre
lentil stew= pulses= protein & fibre, fibre helps weakening ds
sweet potato= carotene (vitamin A)- healthy eyes
soft tofu= easy chew, Ca= maintain bone strength
wholemeal bread roll= fibre
46 of 65
food poisoning
1) personal hygiene= cross-contamination, unclean hands, sneezing or coughing.
47 of 65
food storage
cooking/reheat = 75C (kills bacteria, only 1, at least 3 mins)
danger zone= 5-63C (optimum temp for bacterial growth= 37C)
chilling= 0-5C, slows down bacterial growth, extends shelf life
freezing= -18C, dormant bacteria, v. extends shelf life, doesn't kil
danger zone= 5-63C (optimum temp for bacterial growth= 37C)
chilling= 0-5C, slows down bacterial growth, extends shelf life
freezing= -18C, dormant bacteria, v. extends shelf life, doesn't kil
48 of 65
fridges and freezers
fridges= covered/ in container= prevent cross-contamination, don't let blood/juices of raw meat drip= bottom
label date frozen, defrost thoroughly in fridge.
label date frozen, defrost thoroughly in fridge.
49 of 65
ambient foods
stored at room temp
1) sealed
2) cool, dry (moisture= moulds)
3) months/yrs
4) preservation= -freeze-drying (removes moisture), -canning (sealed+heated=kills), -vacuum packing (air sucked out), -chemicals (pickled=too acidic to grow quickly)
1) sealed
2) cool, dry (moisture= moulds)
3) months/yrs
4) preservation= -freeze-drying (removes moisture), -canning (sealed+heated=kills), -vacuum packing (air sucked out), -chemicals (pickled=too acidic to grow quickly)
50 of 65
use by and best before
use by= short shelf life= high risk, safety warning (food poisoning)
best b4= longer shelf life, quality warning, (some= food poisoning)
best b4= longer shelf life, quality warning, (some= food poisoning)
51 of 65
preparation of food
1) personal hygiene procedures
2) separate raw and cooked (coloured chopping boards)
3) wash raw veg thoroughly
4) use clean equipment and antibacterial spray to sanitise work surfaces
5) defrost frozen food fully (bottom shelf, away)
2) separate raw and cooked (coloured chopping boards)
3) wash raw veg thoroughly
4) use clean equipment and antibacterial spray to sanitise work surfaces
5) defrost frozen food fully (bottom shelf, away)
52 of 65
temperature probe use
1) sterilise b4 and after use
2) insert in middle of the thickest part
3) leave in until temp stabilises
4) check probe reaches at least 75C
2) insert in middle of the thickest part
3) leave in until temp stabilises
4) check probe reaches at least 75C
53 of 65
food allergens
1) intolerance= illness (bloating, vomiting, pains)
2) ie, lactose, gluten
3) allergies= serious illness/fatal (nuts, eggs, dairy, wheat, fish and shellfish)
food should be properly labelled
2) ie, lactose, gluten
3) allergies= serious illness/fatal (nuts, eggs, dairy, wheat, fish and shellfish)
food should be properly labelled
54 of 65
coeliac disease, lactose intolerance, nut allergy
cannot eat gluten (avoid wheat, barley, rye): substitute wheat flour for coconut, tapioca, rice)
avoid type of sugar called lactose: substitute milk for soya or almond milk
avoid nuts and processed foods with traces of them. fatal, removed or substitute
avoid type of sugar called lactose: substitute milk for soya or almond milk
avoid nuts and processed foods with traces of them. fatal, removed or substitute
55 of 65
GM food
genes altered to give it useful characteristic.
insert desirable gene, plant modified seeds.
1) pest-resistance= higher yield, can withstand chemicals that kill weeds around the crop
insert desirable gene, plant modified seeds.
1) pest-resistance= higher yield, can withstand chemicals that kill weeds around the crop
56 of 65
advantages and disadvantages
a= grow quicker, higher yields, cheaper produce and buy, longer shelf life= less wastage, ripen earlier= availability, extra nutrients (poor countries)
d= new=long-term health effects unknown, could get out into wider environment=(superweeds), can't sell
d= new=long-term health effects unknown, could get out into wider environment=(superweeds), can't sell
57 of 65
concerns
safety (we shouldn't modify genes= unnatural)
EU=
undergo strict safety assessments (only sold if no health risks identified), contain more than 1% GM ingredients= labelled, meat and dairy fed on GM feed= not labelled
EU=
undergo strict safety assessments (only sold if no health risks identified), contain more than 1% GM ingredients= labelled, meat and dairy fed on GM feed= not labelled
58 of 65
wastage
wasting food (spoiled, overcooked, incorrect storage, incorrect temp, use by date), too much cooked, prepared incorrect
reject, imperfect, avoid running our of stock= stock more than can sell, offers, larger packs= better value for money
reject, imperfect, avoid running our of stock= stock more than can sell, offers, larger packs= better value for money
59 of 65
sustainability
reduce=
1) plan meals and portion sizes
2) correct storage
3) use up fridge contents b4 buying more
4) use leftovers
5) use the whole food
6) donate unwanted food
1) plan meals and portion sizes
2) correct storage
3) use up fridge contents b4 buying more
4) use leftovers
5) use the whole food
6) donate unwanted food
60 of 65
food miles and carbon footprint
transported a long way= fossil fuels (finite)= release C02 into atmosphere= global warming
buy local, seasonal
cf measures environmental impact
buy local, seasonal
cf measures environmental impact
61 of 65
climate change
processing, transporting, wasting= greenhouse gases
droughts, flooding
(crops fail, soil and nutrients washed away= no growth, diseased animals via sewage, drowning of reared animals, wildfires = destroy fields and animals, rivers/lakes dry up=killing fi
droughts, flooding
(crops fail, soil and nutrients washed away= no growth, diseased animals via sewage, drowning of reared animals, wildfires = destroy fields and animals, rivers/lakes dry up=killing fi
62 of 65
food security
people have access to food they need.
climate, insufficient land, growing industrial crops, wealth, rising population.
climate, insufficient land, growing industrial crops, wealth, rising population.
63 of 65
fairtrade
improves conditions for farmers, fairer for smaller businesses= decent price and improving working conditions, farmers more food secure (more money to spend on food for themselves and their families).
64 of 65
overfishing
endanger, unwanted, shortages, trawlers damage ecosystems
buoys and wide-holed nets so unwanted can escape
buoys and wide-holed nets so unwanted can escape
65 of 65
Other cards in this set
Card 2
Front
2
Back
improve shelf life
1) high temps= bacteria and mould destroyed, ie. pasteurisation= fresher for longer
1) high temps= bacteria and mould destroyed, ie. pasteurisation= fresher for longer
Card 3
Front
3
Back
Card 4
Front
4
Back
Card 5
Front
5
Back
Similar Home Economics: Food & Nutrition resources:
0.0 / 5
4.0 / 5 based on 1 rating
4.5 / 5 based on 2 ratings
1.0 / 5 based on 1 rating
0.0 / 5
0.0 / 5
0.0 / 5
Comments
No comments have yet been made