Flashcards
Food Tech - Exercise Book II
Cards in this deck (13)
- 1Dairy As cheese ripens, the culture give it a balanced ... (3) What is the most important bacteria in good manufacturing?aroma, taste and texture
- 2Blue cheese is treated with a ... This creates ...mould
blue veins in the cheese - 3Soft Ripened Cheese What is allowed to grow on the outside of camembert cheese?penicillium camembert (stouten culture) ***check this in the book
- 4Rind Washed Cheese is what with ... it makes them attractive to ... which improves their ...brine, beer and wine
bacteria, flavour - 5Live Yogurts contain harmless bacteria that are added to the ... and still present and alive ... ...milk
after processing - 6Probiotic Yogurts have a milder, creamier flavour and are less ... they aid ... and it is thought to promote ...acidic
digestion, good health - 7What is the HACCP system*** watch video and let me know
- 8Starter Culture is added to what ... why ... how ...pasteurised milk
to ripen the milk
by fermenting the lactose into lactic acid - 9What is good food?anything with nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life or growth
- 10What do we eat good food? (5)growth and repair of cells
energy
warmth
protection from illness
keeps the body working properly - 11What is a diet?the term used for food and drink we consume daily
- 12What is the eat well guide? it shows how much of what is eaten should come from ...it is a guide designed to help people above the age of 2 to eat a healthy balanced diet
each food group - 13Eat well guide says base meals on ... eat lost of ... how many portions eat plenty of fish including ... minimise the intake of ... eat less salt, no more than ... get active and be a healthy ... don't get thirsty, drink ... don't skip ...starchy carbohydrates
fruit and veg, 5-7 portions per day
oily fish
saturated fat and sugars
6g a day for adults
weight
6-8 glasses of water a day
breakfast
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- Food Tech Flashcards on Food Tech - Exercise Book II, created by Seth Bailey on 26/10/2020.
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- Seth Bailey
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