Food tech revision
5.0 / 5 based on 1 rating
- Created by: Lilymia
- Created on: 08-11-17 18:33
name the 3 main sources of meat
animals, poultry and offal
1 of 55
give 4 examples of animal meat
pork, beef, venison, lamb
2 of 55
give 4 examples of poultry meat
turkey, duck, chicken, goose
3 of 55
give 4 examples of offal meat
kidney, liver, tripe, tongue
4 of 55
what is mechanically recovered meat (MRM)?
when an animal carcass is pressure blasted against a sieve to produce a slurry or paste used for sausages or burgers
5 of 55
why do you cook meat?
to make it tender, easier to digest and kill bacteria
6 of 55
what happens to the meat when you heat it?
it changes colour, connective tissues become gelatine, non-enzymic browning takes place (maillard reaction)
7 of 55
what is the effect of frying meat before casseroling?
the high temperatures seal in the juices and add colour
8 of 55
what are the 4 methods of tenderising meat?
marinating, mechanical, ageing and using artificial substances
9 of 55
how do you tenderise meat by marinating?
use an acid e.g. tomato, wine, yoghurt
10 of 55
how do you tenderise meat by mechanical methods?
mince of flatten the meat with a mallet
11 of 55
how do you tenderise meat by ageing?
hang the meat to allow enzymes to act
12 of 55
how do you tenderise meat by using artificial substances?
add concentrated enzymes; these are sold as 'meat tenderisers'
13 of 55
how should you store meat and poultry?
on the bottom shelf of the fridge to prevent liquid dripping onto other food AND in a clean, sealed container
14 of 55
what are the 3 main types of fish?
oily fish, white fish and shellfish
15 of 55
give some examples of oily fish
herring, mackerel, trout, salmon, tuna and sardines
16 of 55
what are the two types of white fish?
round fish and flat fish
17 of 55
give some examples of round fish
cod, haddock, coley and whiting
18 of 55
give some examples of flat fish
plaice, turbot, halibut and sole
19 of 55
what are the two types of shellfish?
crustaceans or molluscs
20 of 55
give some examples of crustaceans
crabs, lobsters, prawns and shrimps
21 of 55
give some examples of molluscs
oysters, scallops, cockles and mussels
22 of 55
how should fresh fish be stored?
it should be used as soon as possible or covered and stored in the fridge
23 of 55
how else is fish often stored?
often fish is prepared and frozen at sea
24 of 55
how are oily fish and shellfish prepared?
they can be canned and stored in brine, tomato sauce or oil
25 of 55
before frying, grilling or baking fish how must you prepare it?
it must be enrobed i.e. give it a protective coating like flour, breadcrumbs or batter
26 of 55
name 3 other methods to prepare fish
smoking, steaming or poaching
27 of 55
what is the main source of milk?
cows
28 of 55
what is homogenisation?
when milk is forced through tiny holes under high pressure so that the fat droplets from milk are emulsified and the cream does not separate
29 of 55
what is pasteurisation?
the process of heating milk to 72°C and then quickly cooling it down to 10°C to kill certain bacteria
30 of 55
what is UHT milk?
ultra heat-treated milk is heated to 132°C-140°C for 1 second before being cooled rapidly in order to sterilise it
31 of 55
what is dried milk?
when water is evaporated from the milk leaving a fine powder
32 of 55
what can people with lactose intolerance substitute milk in their die with?
soya, rice, coconut or oat milk as they don't contain lactose
33 of 55
what is secondary processing of milk? give examples.
it produces other dairy products e.g. butter, cream, cheese, yoghurt
34 of 55
how is butter made?
by churning cream
35 of 55
what is cream made from?
the fat in milk
36 of 55
how is cheese made?
by solidifying milk
37 of 55
how is yoghurt made?
by adding BACTERIAL CULTURE TO MILK
38 of 55
what are cereals?
the edible seeds of cultivated grasses
39 of 55
what are cereals good sources of? (and in the form of what)
carbohydrates (in the form of starch), protein, fibre, vitamins and minerals
40 of 55
name 6 examples of cereals
wheat, rice, barley, oats, maize, rye
41 of 55
how can fruit and veg be preserved?
by jamming, pickling and freezing
42 of 55
why are fruit and veg available all year round?
due to improved technology, production methods and better transport links
43 of 55
how should fruit and veg be prepared in order to reduce nutrient loss?
prepare them just before use, keep the skin on, don't chop them into small pieces, don't store them in water, cook them quickly in small amount of liquid, eat them raw if possible
44 of 55
what are class A eggs?
they are clean, fresh and have unbroken shells
45 of 55
what are class B eggs?
they are removes from their shells and pasteurised
46 of 55
what are all eggs that are sold in Britain marked with?
a code that shows which egg producer and country they came from and the type of production method e.g. free range etc.
47 of 55
what class eggs do food manufacturers use?
class B eggs to reduce the risk f poisoning
48 of 55
how should eggs be stored?
in the fridge and away from strong smelling food
49 of 55
coagulation definition
the setting of proteins during heating
50 of 55
aeration definition
when air is trapped in a mixture
51 of 55
emulsification definition
the use of an emulsifier e.g. egg yolk to stabilise an insoluble mixure
52 of 55
binding definition
the use of a binding ingredient to bring together all the ingredients in a mixture
53 of 55
coating definition
adding an ingredient to create a protective layer on a food when cooking
54 of 55
glazing definition
adding an ingredient to create an attractive finish e.g. egg wash on pastry
55 of 55
Other cards in this set
Card 2
Front
give 4 examples of animal meat
Back
pork, beef, venison, lamb
Card 3
Front
give 4 examples of poultry meat
Back
Card 4
Front
give 4 examples of offal meat
Back
Card 5
Front
what is mechanically recovered meat (MRM)?
Back
Similar Home Economics: Food & Nutrition resources:
1.0 / 5 based on 1 rating
0.0 / 5
4.0 / 5 based on 4 ratings
1.0 / 5 based on 1 rating
3.0 / 5 based on 1 rating
3.5 / 5 based on 2 ratings
2.5 / 5 based on 3 ratings
Comments
No comments have yet been made