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Food Technology flash cards
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- 1ProteinsProteins assist with growth and repair of the body, particularly muscles
It is found in animal products like meat, fish, cheese and eggs. vegetable sources include soya beans products, pulses and nuts - 2CarbohydratesThey are needed to give the body energy. There are two types of carbohydrates-sugar and starch
starch is found in cereals, cornflour, potatoes, pasta and flour
sugar is found in fruit, vegetables, honey, milk and malt products. - 3Fatsfat helps to provide a concentrated source of energy and help to insulate the body in cold weather there are two main types:
saturated fats: are usually obtained from animal sources, for example butter and lard
unsaturated fats: they come from vegetable sources, such as sunflower oil. - 4Vitamin AIt is needed for:
good vision
healthy skin
growth
sources:
green and yellow vegetables
dairy products - 5Vitamin BIt is needed for:
The release of energy from foods
Healthy skin
sources:
Breads
Milk
Eggs - 6Vitamin CIt is needed for:
Healthy skin
Protect cells
Helps absorb iron
Sources:
Fruit
Vegetables - 7Vitamin DIt is needed for:
Help absorb calcium
strong teeth and bones
Sources:
Margarine
Oily fish - 8MineralsMinerals are needed in small amounts to help the body function properly and stay strong. Calcium and iron are two important minerals.
- 9CalciumCalcium is needed for the growth of healthy teeth and bones. Sources of calcium include milk, cheese, eggs, wholegrain cereals, green vegetables, bread and tofu
- 10IronIron is needed for the formation of red blood cells. Sources of iron include red meat, green vegetables, eggs, lentils and bread.
- 11Nutritional properties of starchThickens a liquid by forming a suspension such as a sauce
Forms a gel when the suspension is heated, like adding cornflour to a custard powder and milk mix - 12nutritional properties of sugarFlavours by sweetening
Colours by caramelising when heated
Aerates when beaten with a fat such as in a cake mix - 13nutritional properties of proteinsCan coagulate which is when a liquid becomes firmer, for example when an egg is heated
can aerate a mixture, like whisking egg whites in a meringue mix - 14nutritional properties of fatsshortens pastry (makes it more crumbly) by making it less stretchy
can act as an emulsifying agent to stop two liquids from separating
moistens a baked mixture such as a cake - 15AeratingIncorporates air by sieving, creaming, whisking, beating, folding and rolling, or rubbing in. Raising agents can be used to make a mixture lighter, for example, baking power is used in cakes.
- 16CoagulationCoagulation is when something thickens from a liquid to a solid. For example, raw eggs are clear and runny but become white and solid when heated.
- 17PreservingPreserving helps food to last longer through freezing, canning, jam-making, or pickling. Fats, sugar and oil are used in preserving.
- 18TenderisingTenderising tough meat makes it easier to eat. Lemon juice, vinegar or wine can be used as a marinade, or meat can be tenderised with mechanical action using a meat mallet or slow cooking.
- 19ThickeningThickening uses eggs, pulses, cereals and fruit to thicken liquids such as milk, and heat is usually applied. Egg custard is made like this.
- 20BindingBinding uses fats, eggs, cereals and flour to bind ingredients. For example, egg is used to bind together a biscuit mixture.
- 21BulkingBulking forms the main structure of a food product, such as flour in biscuits and cakes.
- 22EnrobingEnrobing means coating a food with another ingredient, for example, dipping fish in beaten egg and then breadcrumbs.
- 23EnrichingEnriching is the addition of an ingredient to improve the quality. Nutrients are sometimes added to increase nutritional value.
- 24FermentationFermentation uses yeast to convert carbohydrates into alcohol and carbon dioxide. In bread making, yeast is added to flour and water causing the dough to rise.
- 25FlavouringFlavouring can be savoury, like herbs and spices, or sweet, like sugar or sweeteners. Sugar helps to soften the sharp taste of grapefruit.
- 26ShorteningShortening uses of oils and fats to reduce the development of gluten in pastry to make the dough less stretchy.
- 27StabilisingStabilising helps food keep its structure. Eggs and flour are used for stabilising.
- 28SettingSetting means using ingredients to make foods firm, such as gelatine to set cold desserts.
- 29BrowningBrowning uses fats, eggs, sugar, milk, flour or oil, which darken a food when heated.
- 30GlazingGlazing adds a shiny coating, for example, pastry brushed with beaten egg before cooking.
- 31IcingIcing can add colour and texture.
- 32solutionSolution is when one substance is dissolve in another one, for example when sugar is dissolved in water we get a sugar solution.
- 33EmulsionEmulsion is when two unblendable liquids are mixed together, for example, oil and vinegar. An emulsifier like egg yolk is needed to stop them from separating. Emulsions are a particular type of colloid. Mayonnaise is an emulsion.
- 34FoamFoam is when air bubbles are incorporated into a liquid, such as in whipped cream and meringue
- 35GelGel contains a small amount of a solid in a large amount of liquid. A small amount of gelatine can set a large amount of liquid.
- 36SuspensionSuspension is when a solid is held in a liquid. The solid may sink if the mixture is not stirred. Flour (solid) is suspended in milk (liquid) when making a cheese sauce.
- 37Food and PregnancyA pregnant women should eat a balance of nutrients to keep her baby healthy, she should avoid gaining more than 10-12 kilos in weight. when pregnant you should eat:
iron rich foods with food s containing vitamin C
foods containing calcium
foods high in NSP
foods high in folic acid to reduce the risk of Spina Bifida - 38Foods to avoid when pregnantRaw or partially cooked eggs as they may give you salmonella.
Unpasteurised milk or milk products as could give you Listeria which cause serve illness, miscarriages, still birth and a baby with serious medical conditions.
Liver and Liver products as can give you an excess of vitamin A, which could be harmful to the baby.
Undercooked meat, soil on fruit and vegetables as can give you Toxoplasmosis which can cause miscarriages, still births and blind babies.
Shark, sword fish and marlin, as they contain mercury, which harms the development of the baby's nervous system. - 39Coronary Heart Disease (CHD)An angina attack happens when blood is unable to get to the heart and supply it with oxygen, this happens when arteries that lead to the Heart become narrower due to the build up of fat. a Heart attack will result if the artery is completely blocked by a blood clot.
- 40CDHfactors which increase the risk of CDH are:
High blood pressure
Smoking
High cholesterol levels. - 41Ways to lower Cholesterol levelReduce the amount of saturated fat in your diet
Increase the amount of fruit and vegetables you eat
Taking regular exercise - 42DiabetesDiabetes can lead to:
Heart Disease
Kidney Disease
Blindness
Nerve problems that can lead to amputation of limbs. - 43DiabetesDiabetics can't produce sufficient insulin to control the glucose levels in the blood.
There are two types of diabetes:
Type 1 diabetes, which can be treated with insulin injections
Type 2 diabetes, also know as 'maturity onset' which can be treated with diet and exercise, but may require medication and/or insulin. - 44DiabetesTo prevent diabetes you should eat healthy, balanced diet and take regular exercise.
if you have Diabetes, you diet should be:
Low in salt
Low in sugar
Low in fat
High in fruit and vegetables
High in starchy carbohydrates - 45Lactose IntolerancePeople can be intolerant to many foods
Lactose intolerance is common, it can be temporary or permanent, and is caused by the lack of lactase, the digestive enzyme which breaks down the lactose found in cows, sheep and goats milk into simple sugars.
if you suffer from lactose intolerance you should avoid these types of milks and replace them with soya milk. - 46Allergiesall allergies involve the immune system and are usually more serious than food intolerances
symptoms of allergies are:
coughing
dry throat
nausea
feeling bloated
vomiting
wheezing
running or blocked nose
sore red/ itchy eyes - 47Nut allergiesIn some people with a nut allergy, a very small amount is all that is needed to trigger anaphylaxis. anaphylaxis is a serve allergic ration which causes swelling od the airways and lowering of the blood pressure, this may result in death unless it is treated quickly with an injection of adrenaline.
- 48Nut allergiesfood labels must state if a food contains nuts, it is also very important that it says that the food may contain nut because for some people the smallest trace of nuts can cause them to go into anaphylactic shock.
- 49Coeliac DiseaseCoeliac disease is an intolerance to Gluten, Gluten is a protein found in wheat, barley and rye. Oats contain a similar protein and may also need to be avoided.
coeliacs can't absorb nutrients if they eat gluten. this cause malnutrition and anaemia. Symptoms include diarrhoea and weight loss.
Coeliac disease can cause bone disease, certain cancers and growth problems in children. there is not cure for coeliac disease, but it is treated by not eating foods that contain Gluten. - 50ReligionFollowers of some religion are required to follow certain dietary rules:
Judaism: no shellfish ore pork, only 'Kosher' meat. no dairy products and meat In the same meal
Hinduism: no beef or beef products
Sikhism: no beef. may be vegetarian
Islam: no pork. only 'halal' meat - 51Ethical issuesPeople avoid meat because of their religious beliefs, concern about the environment, and the health risks
in the 1990's concerns about BSE and its links to a fatal disease contributed to the decline in demand for beef products. Bird Flu had a similar effect on the sales of chicken and turkey.
today the amount of fish being eaten in the UK is increasing and is endangering the fish supplies.
in order the avoid fish stocks running out:
the way in which fish are caught is regulated
fishing boats are restricted to a certain number of days to sea a year
fish farms have expanded. - 52vegetarians and vegansvegetarians, don't eat meat, poultry, fish or products such as gelatine, which are obtained by killing animals. vegetarians do eat cereals, pulses, nuts, seeds, fruit and vegetables.
vegans don't eat any food from animal origin. this includes meat, fish, poultry, dairy products, eggs and honey. - 53organic farmingOrganic foods are produced without the use of chemical pesticides, fungicides or synthetic drugs. organic foods appeal to customers that are concerned about health, moral and ethical issues.
choosing organic is a lifestyle choice there is no scientific evidence to show it is more nutritious - 54organic farmingAdvantages:
improves soil quality
increases wildlife
reduces energy consumption, leading to lower carbon dioxide emissions
doesn't use fertilisers that contribute to greenhouse gas emissions
Disadvantages:
food may be transported long distances
can be expensive to produce, as yields are lower, so need more land
can encourage deforestation, increasing CO2 production. - 55The Red Tractorthe red tractor logo can only be used on food that has been produced, processed and packed to Red Tractor standards. The flag next to the Red Tractor logo shows the country of origin. when the union flag is used it guarantees the food has been farmed in the UK and has reached agreed standards for food hygiene and safety, equipment used in production, animal health, environmental issues and responsible use of pesticides.
- 56Fair TradeFair trade is an independent consumer label, which guarantees that the farmers and workers in lesser economically developed countries receive a fair price for their goods
The food must be produced in an environmentally responsible way. Workers benefit from investment in education, healthcare, farming improvement in their local area, and better working conditions. - 57Genetically modified foodGM foods have had their DNA altered to give them a specific characteristic. They're being used more,especially in imported foods, but it isn't always possible to identify them. they are used to increase crop production. it is possible to develop GM crops that require less water, can be disease resistant and have a better colour.
- 586 R'sRecycle- recycling is green. it makes use of paper, metal and bottle banks or collection services. recycling a product can sometimes use more energy than making it from new resources.
Refuse- refuse to buy a product with excess packaging
Repair- repair equipment rather than replace it, at home and in industry.
Rethink- manufactures must rethink the amount of packaging they use.
Reduce- reduce the amount of packaging.
Renewable resources- they can be reused - 59Food milesfood miles refer to the distance food travels from where it is produced to where it is eaten.
transportation by lorry, boat and plane create carbon dioxide, which contributes to global warming.
you can reduce food miles in the following ways:
use food in season
use local food markets
choose from source nearest to the UK
use local and regional producers. - 60sources of meatanimals, poultry and offal are the three main sources of meat.
mechanically recovered meat is made by pressure blasting the animal carcass against a sieve after the prime cuts have been removed. this produces a slurry, or paste, which is used in products like sausages and economy burgers. its much cheaper than normal cuts of meat. - 61sources of meatAnimals- pork, beef, venison, lamb
Poultry- Turkey, duck, chicken, goose
Offal- kidney, liver, tripe, tongue. - 62cooking meatcooking meat makes it tender, makes it easier to digest and kills bacteria.
when you cook meat:
It changes colour
Connective tissues becomes gelatine
extractions are released
non-enzymatic browning takes place
The high temperatures used to fry meat before casseroling seals in the juices and add colour. - 63Types of Fishthere are three types of fish:
oily fish
white fish
shellfish
examples of oily fish are herring, mackerel, trout, salmon, tuna and sardines
white fish can be round or flat-examples of round fish are Cod, Haddock, Coley and whiting
examples of flat fish are plaice, turbot, halibut and sole
shellfish can be crustaceans or molluscs
examples of crustaceans are crabs, lobsters, prawns and shrimp
example of molluscs are oysters, scallops, cockles and mussels. - 64MilkMilk-
mostly comes from cows and has a layer of cream on top
can be homogenised by forcing milk through tiny holes under great pressure, so the fat globules break down and can't reform.
deteriorates quickly, so it's heat treated to extend its shelf life and kill bacteria. - 65primary processing of milkMilk is processed in the following ways:
pasteurised whole milk is heated to 72'c for 15 seconds and cooled rapidly to 10'c or below
skimmed milk is pasteurised with all the cream removed
semi-skimmed milk is pasteurised with some of the cream removed
ultra heat treatment milk is heated to 132-140'c for 1 second before being cooled rapidly
sterilised milk is homogenised, bottled, sealed and heated to 110'c of 30 minutes, which alters the taste
dried milk is less bulky to store and keeps without refrigeration. to produce it, water is evaporated, leaving a fine powder. its the type of milk most often by manufacturers - 66secondary processing of milkbutter: is made by churning cream. Types of butter are salted, unsalted, continental, clarified and ghee, butter may be added to some margarines to improve their flavour
cream: is made from the fat in milk, types of cream are single, whipped, double and extra thick.. cream can be further processed to make crème fraiche. clotted cream and soured cream. on heating, cream my separate.
cheese: is milk in a solid form. it's approximately one third protein, fat and water. many different cheeses are available, depending on the method of production used.
yoghurt: is made by adding a bacterial culture to milk. probiotic products contain billions of live bacteria which are beneficial to the digestive tract. - 67cerealsAre edible seeds of cultivated grasses, are part of basic diets throughout the world, contain a high proportion of carbohydrate in the form of starch, are a valuable source of protein, NSP vitamins and minerals.
examples: wheat, rice, barley, oats, maize, rye
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