Flashcards
Tech Mock :0
Cards in this deck (25)
- 1Healthy eating guidelines?1) If you are a healthy weight, don't consume more or less energy than required.
2) 5-A-Day
3) 8 glasses of water per day/ sugar-free drinks
4) All fruit and veg each day must be different colours
5) Maximum of 6g salt per day
6) Eat non-refined carbohydrates-refined are sugars, white bread, white pasta, white rice; non-refined are brown bread, oats and pulses
7) Low sugar intake-relates to health
8) Low saturated fat
9) Low red meat and processed red meat - 2What is dextrinisation?When dry heat breaks starch down into sugar.
- 3What is caramelisation?Changing the colour of sugar from white to brown when heated.
- 4What is gelatinisation?Heated starch granules absorb liquid when heated, and swell, then burst to thicken the liquid.
60 degrees C - 5What is bulking?Using a carbohydrate (from flour) to form the structure of a product.
- 6What is a standard component?A prepared product, used in another product
- 7Advantages and disadvantages of standard components?Adv:
-Saves effort e.g. of making a pizza base.
-Less skill
-Less preparation
-Less waste
-Takes less time
-Consistency of the product, herbs and spices
-Less specialist equipment required
Disadvantages:
-Unaware of some ingredients of standard components
-Simpler to prepare food yourself than to get them transported
-Takes time to order pre-prepared ingredients - 8Types of standard components used in cakes?-Lemon juice
-Icing
-Cake mix
-Jam
-(e.g.Vanilla/strawberry) extract
-Chopped/tinned fruits
-Chocolate chips - 9Other types of standard components?-Ready made pastry
-Ready made pizza base
-Sauce
-Cooked meat
-Stock cubes
-Filleted fish
-Easy dried yeast
-Fillings
-Vacuum packed meat
-Pasta
-Bread
-Grated cheese
-Diced/chopped/minced meat
-Chopped veg - 10Ethical Food Issues?-Organic Food (The Soil Association)
-GM Free Food
-Vegetarian Food
-Fairtrade
-Carbon footprint
-Red Tractor
-Food Miles
-Farmers Market
-Nanotechnology
-Modified starches - 11Social Food Issues?-Special dietary requirements
-Social factors (e.g. family, religion, wealth) - 12Difference between "Use By" and "Best Before""Use By"=If a product is past its use by date, then consuming it could be harmful to health
"Best Before"=After its best before date, a product will not be harmful, but rather its sensory qualities (taste, texture) will be lost. - 13Methods of food preservation 1: Removal of liquid1) Drying/dehydration-Water removed so microorganisms cannot grow
2) Jamming- Fruits such as strawberries, heat and sugar prevents deterioration - 14Methods of Food Preservation 2: Alteration of temperature?1) Canning/Tinning- Heat kills microorganisms and destroys enzymes. Can is sealed to prevent contamination
2) Freezing- 18 degrees C or below, turns water into ice to starve microorganisms of moisture/water. They do not multiply, but do not die
3) Chilling-Cools foods to low temperature so microorganisms cannot multiply (0-4 degrees C) - 15Methods of Food Preservation 3: Removal of Air?1) Modified Atmospheric Packaging (MAP)- Oxygen in packs is replaced to extend shelf life (e.g. with nitrogen)
2) Vacuum sealed- This process removes all air from packaging. Removes oxygen and extends shelf life - 16Methods of Food Preservation 4: Addition of a Preservative1) Jamming-Fruits such as strawberries, heat and sugar prevents deterioration
2) Pickling- Ingredients stored in the vinegar (acid)-prevents bacteria growth
3) Salting-Salt covers meat, pulling moisture out, inhibiting microorganisms' growth - 17Critical Temperatures in Food Preparation?100C-Boiling Point=Vast majority of pathogenic bacteria killed, but not all. Core temperature food is cooked at.
82C=Disinfectant
72-75C= Hot holding (storing food), max 3hrs before thrown away
37C= Human body temperature
5C-63C= DANGER ZONE, Rapid growth of bacteria
1C-4C= Fridge temperature
0C=Freezing point-slow, or no, growth
-18C=Domestic freezer temperature, NO bacteria growth, but not dead
-23C- -29C=Commercial freezing - 18Pros and Cons of Food Additives?Pros:
1) They lengthen lives of foods, making them easier to transport and keeping costs down due to their shelf lives
2) They can enrich foods, e.g. Vitamins E and C improve nutritional value
3) Foods become safer to eat, as are prevented from causing food poisoning
Cons:
1) Can cause allergic reactions
2) Can harm children, as they are more sensitive to substances
3) Associated with cancer - 19Problems of an excess of salt?1) High blood pressure
2) Heart attacks
3) Strokes
4) Heart failure - 20Why use the creaming method?-Aerates cakes
-Produces light cakes with a great volume - 21Why use the one pot method?-Produces a cake which is very moist, dense, with a fine and velvety texture. -Faster and easier than the creaming method as the creaming step of the butter and sugar is eliminated.
- 22Foam cakes?Foam cakes have a high proportion of eggs to flour. They are leavened solely by the air beaten into whole eggs or egg whites. They contain very little, if any, fat and have a spongy texture.
The two categories of foam cakes are:
i) Those that contain no fat
- Angel Food Cakes, Meringues, and Dacquoises.
ii) Those where the only fat is from egg yolks
- Sponge Cakes, some Biscuits, Roulades - 23What's wrong with two much sugar in a fruit cake?-Fruit sinks
-Speckled (due to caramelisation)
-Too sweet
-Crispy crust - 24How does the traffic light system help customers with food choices?-Allows consumers to make informed choices
-Info often links to GDA
-Allows quick access to nutrient content - 25What happens to starch granules when heated to 1) 60C 2) 80C 3) 100C1) Starch granules absorb liquid and swell
2) Granules absorb 5 times more volume they burst, releasing the starch and thickening the liquid
3) They gelatinise
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- Flashcards on Tech Mock :0, created by George Murray on 15/06/2015.
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- George Murray
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