Flashcards
Food Technology
Cards in this deck (125)
- 1Which Vitamins are water Soluble?Vitamins B and C
- 2Which Vitamins are fat soluble?Vitamins A and D and E and K
- 3What are vitamins are made up of?Carbon
Hydrogen
Oxygen - 4What is a source of Vitamin A?Liver
Carrots
Mango's
Kale
Sweet Potato
Tuna - 5What are some sources of Vitamin C?Oranges
Lemons
Lime
Blackcurrants
Strawberry
Papaya - 6What are some sources of Vitamin D?Sunlight on the skin
Margarine
Salmon
Trout
Egg Yolks
Cereal - 7What are some sources of B complex?Yeast
Liver
Nuts
Eggs
Yoghurt - 8What is the function of Vitamin A?Healthy Eyes
Bone growth - 9What is the function of Vitamin D?Strong teeth
Strong Bones - 10What is the function of Vitamin B?Makes red blood cells
Releases energy from food - 11What is the function of Vitamin C?Helps Iron absorption
- 12What is the affects of Vitamin A deficiency?Vision problems
Dry skin
Slow growth in children - 13What is the affects of Vitamin B deficiency?Beri Beri
Spina Bifida in babies - 14What is the affects of Vitamin D deficiency?Rickets
Osteoporosis
Poor development of unborn child - 15What is the affect of Vitamin C deficiency?Scurvy
Slow healing wounds - 16What is a source of Calcium?Milk
Cheese
Yogurt
Broccoli
Kale
Salmon
Almonds - 17What are some sources of Sodium?Salt
Eggs
Beef
Lamb
Chicken
Olives - 18What are some sources of Fluoride?Prawns
Seafood
Some toothpaste - 19What are some sources of Iron?Beef
Eggs
Lamb
Chicken
Kale
Spinach
Cocoa - 20What are the functions of Calcium?Strong bones
Strong teeth
Prevention of blood clotting - 21What are the functions of Sodium?Water balance
Nerve activity
Muscle activity - 22What are some functions of Fluoride?Protects teeth
- 23What are some functions of Iron?Transports oxygen around the body
- 24What is the affect of Calcium deficiency?Rickets
Weak teeth
Muscle problems
Nerve problems - 25What is the affect of sodium deficiency?Muscular cramps
- 26What is the affect of Fluoride deficiency?Tooth decay
- 27What is the affect of Iron deficiency?Anaemia
- 28What is the affect of excess Vitamin A?Orange tint to the skin
- 29What is the affect of excess Vitamin D?Poisonous
- 30What is the affect of excess Vitamin C?Lost in urine
- 31What is the affect of excess Sodium?Raised blood pressure
Heart disease
Stroke - 32What is the affect of excess Fluoride intake?Brown spots on teeth
- 33What is the affect of excess Iron intake?Liver damage
- 34What is the function of protein?Growth and Repair of body cells
- 35What are proteins broken up by digestion into?Amino acids
- 36What foods are proteins found in?Milk
Eggs
Cheese
Butter
Margarine
Nuts
Pulses
Meat - 37What are essential amino acids?The amino acids that our body can't make and that we require from food
- 38How do you partly break down fibres in the meat?By bashing the meat with a mallet
- 39What are 2 types of oily fish?Salmon
Tuna - 40What are the two types of white fish?Cod
Haddock - 41What are 2 types of shellfish?Crab
Lobster - 42Where do vegetarians get their protein from?Quorn, made from mushroom like fungus
Tofu, made from soya beans
TVP, made from soya beans - 43What are some properties of plant based properties?They are versatile and can be bought in different forms (minced, diced etc.)
They're bland and so can be flavoured easily
They're fortified with vitamins and minerals
They're colourless and so can be added easily during manufacturing
They are easy to store
They are cheaper than meat or fish
They can be cooked in many different ways - 44What are some examples of plant based proteins?Quorn which is a mycoprotein, which is related to the mushroom
TVP (textured Vegetable Protein) which is made from soya beans
Tivall which is made from wheat and vegetable protein and has a similar texture to meat.
Tofu/Bean curd which is made from soya bean - 45What is the role of fibre in the body?To help eliminate waste through the digestive system
- 46What is a source of fibre?Fruit
Vegetables
Cereals
Grains - 47What is the role of fat in the body?It provides energy and keeps us warm and protects internal organs, and contains fat soluble vitamins A and D
- 48Where are animal fats found in?Cream
Lard
Butter
Suet
Oily Fish
Cheese
Meat
Eggs - 49Where are vegetable fats found in?Seeds (sunflower seeds, rapeseeds ect)
Olives
Soya beans
Nuts (Walnut, Brazil, Hazelnut)
Pulses - 50What vitamins are fats a source of?Vitamins A, D, E and K
- 51Where do saturated fats come from?They come mainly from animal sources and are solid or semi solid at room temperature .
- 52What are the effects of too much saturated fats?High cholesterol
- 53Where do unsaturated fats come from?vegetable sources that are usually liquid at room temperature
- 54Why is fibre not a nutrient?because it doesn't provide energy to the body and can not be digested by humans
- 55What are some sources of fibre?Whole grains
Bread
Cereals
Pulses
Nuts
Dried fruits - 56What is caused by a low fibre diet?Diverticulitis because they muscles become too stretched because they need to work harder to push solid stools out of the body
- 57What is starch?a long chain of glucose molecules (a polysaccharide)
- 58What are carbohydrates?A quick source of energy, but if unsourced it is stored
- 59CCereals
Grains
Sugar
Fruit
Vegetables - 60What are quick sources of energy and what do they do?It is a simple sugar that is easily digested down into glucose, which then rushes into the blood and thus making the blood sugars rise
- 61What is an example of a complex sugar and how is it used for an energy source?Starch is complex sugar which needs breaking down into glucose before it is released into the bloodstream and used for an energy source
- 62What is the role of eggs in cake ingredients?To trap the air (when whisked into a foam)
To emulsify (hold in the fat and keep the structure stable)
To set on heating (coagulate)
To add colour, flavour and nutritional value - 63What is the role of fat in cake ingredients?Adds colour and flavour
Holds air bubbles in mixture creating texture and volume - 64What is the job of raising agents in cake ingredient?To aerate the mixture increasing the volume and resulting in a lighter texture
- 65What is the job of sugar in cake ingredients?Holds in the air in the mixture giving it volume (when creamed with fat)
Gives the product a sweeter taste - 66What is the job of flour in cake ingredients?Forms the structure of the cake ( the gluten (protein) sets it into place)
Dextrinisation (when the starch in the flour converts to sugar which then caramelises giving the cake colour) - 67What are the 4 cake making methods?Rubbing in, Creaming, Whisking and Melting
- 68What does the creaming method involve?Trapping air by creaming fat and sugar together.
- 69What is the ratio of fat to flour in the creaming method?Half fat : flour
- 70What does the rubbing in method involve?Rubbing the fat and the flour together lightly with fingertips.
- 71What is the ratio of fat to flour in the rubbing in method?1g fat: 5g flour
- 72What does the melting method involve?Melting the fat and sugars in a saucepan.
- 73Why doesn't the mixture rise much in the Melting method?Because the texture is very heavy
- 74Why does the products of the whisking method have a short shelf life?Because it relies on the air trapped by the whisk and there is no fat.
- 75What foods are Vitamins found in?Fruit, Vegetables, Dairy products, Meat, Fish, Cereals and Grains
- 76What is Minerals job in the body?To help build special tissues and helps body processes
- 77What is sugar?A monosaccharide or a disaccharide ( a simple sugar) that can be easily digested down into glucose.
- 78Why is sugar a quick source of energy?Because the glucose rushes into the blood making the blood sugar levels rise.
- 79What is starch?A polisaccaride ( or a long chain of glucose molecules making it a complex sugar) which needs breaking down into glucose before being released into the bloodstream and used for energy
- 80What are the amino acids made into by the body?New proteins that the body needs
- 81How many amino acids are there?20
- 82How many can our body make?11
- 83What do animal proteins have?A high biological value that our bodies can make use of
- 84What are the 6 main types of Fats and Oils?Butter
Margarine
Lard
Suet
Oils
Low fat spreads - 85What is the nutritional value of fats?Concentrated source of energy
Source of vitamins A, D, E, K
Provide fatty acids which are essential to the structure and functions of body cells
Insulates the body to help it stay warm - 86What do allergies involve?The immune system
- 87What are some symptoms of allergies?Coughing
Dry Throat
Nausea
Feeling Bloated
Voting
Wheezing
Running or blocked nose
Sore/itchy eyes - 88What are organic foods?Foods produced without the use of chemical pesticides, fungicides or the use of synthetic drugs. They don't include genetically modified crops
- 89How are foods genetically modified?They have their DNA Altered
- 90Why are foods genetically modified?To give them specific characteristics
- 91Name some reasons that foods are genetically modified to do/ have the characteristicsTo increase crop production
reduce the amount of water they need to grow
Disease resistant
Pest resistant
Better colour
Have a higher protein content
Withstand cold conditions - 92What are the properties of some smart starches?Pre Gelatinised starches - allows them to thicken instantly (packet noodles/custard)
Some starches allow sauces to be reheated with no syneresis (lasagna)
Some starches aren't affected by acidity so can be used to thicken acid foods like low calorie salad dressing
Modified starch helps to stabilise an oil-in-water emulsion ( e.g. In French dressing) This keeps the oil droplets suspended in the vinegar. - 93What foods are classified as smart food?foods with novel molecular structures, e.g. modified starches, fat replacers and sweeteners
functional foods, e.g. cholesterol - lowering spreads, probiotic yogurts, fortified eggs
meat analogues, e.g. textured vegetable protein (TVP), myco-protein and tofu
encapsulation technology, e.g. encapsulated flavours in confectionery
modern biotechnology, e.g. soya bean, tomato plant, particular enzymes - 94What is Textured Vegetable, Protein (TVP) made up of?It is composed of bundles of short fibres of soya protein. The soya protein is gelled by heat and shear to form a fibrous structure. Plain TVP may have a ‘beany’ taste, so needs to be flavoured. Varieties of flavoured TVP are available.
- 95How and what is Tofu made of?It is produced from ground soya beans, which have been sieved. The proteins are coagulated, producing a soft cheese-like product. Tofu is semi- solid and is available in plain and smoked forms. As it is quite soft, it absorbs flavours well.
- 96How and what is Myco Protein made from?It is produced by fermentation of a particular organism to produce fine fibres, which are formed together to produce a meat analogue. It has similar textural properties to meat and contains a small amount of fibre.
- 97What are additives?Substances added to foods to perform a range of specific function. Additives may be natural, nature identical or artificial.
- 98What are the 3 types of additives?Natural additives are substances found naturally in a foodstuff and are extracted from one food to be used in another.
Nature identical additives are man-made copies of substances that occur naturally
Artificial additives are not naturally present in foods and are made synthetically - 99What are some functions of additives?To maintain the nutrient composition of the food and to keep it safe to eat
To make food look or taste better
To extend shelf/ storage life of a product
To improve the nutritional composition of a product (e.g. increase the vitamin content)
Aiding in the processing and manufacture (e.g. emulsifiers) - 100What are some types of additives and their function?Antioxidants – decreases the chance of oils and fats in foods from combining with oxygen and changing colour or turning rancid.
Colours – are used to make food look more appetizing. During the processing of some food, colour can be lost so additives are used to restore the original colour
Flavour enhancers – are used widely in savoury foods to enhance the existing flavour in the food.
Sweeteners – are either intense or bulk. Intense sweeteners are many times sweeter than sugar and so are only used in tiny amounts. This makes them suitable for use in products such as diet drinks, which are very low in energy.
Preservatives – are used to help keep food safe to eat for longer. Any processed food with a long shelf-life is likely to include preservatives - 101What is a dietary requirement of judaism?No shellfish or Pork is allowed, only 'kosher' meat.
No dairy products and meat in the same meal - 102What is a dietary requirement of Hinduism?No beef
No beef products - 103What is a dietary requirement of Sikhism?No beef
Allowed to be vegetarian - 104What is a dietary requirement of Islam?No pork only halal meat
- 105Why do people avoid eating meat?Religious beliefs
Concern for the environment
Associated health risks - 106What is Coeliac disease?An intolerance to gluten
- 107What is Gluten?A protein that is found in wheat, barley and rye
- 108What are some advantages of organic farming?It improves the quality of soil
It increases the amount of wildlife
It reduces energy consumption leading to smaller co2 emissions
It doesn't use fertilisers that contribute to Greenhouse gas emissions - 109What are some disadvantages of organic farming?Food may have to be transported a long distance (larger food miles)
It can be expensive to produce as yields are lower and so more land is needed
It can encourage deforestation which leads to higher co2 levels - 110What is a nutrient deficiency?Not getting enough of a nutrient
- 111What is nutrient excess?Getting too much of a nutrient
- 112What is a non-starch polysaccharide?Often called dietary fibre, it is a type of carbohydrate that isn't digested by the body
- 113What is caramelisation?When a sugar is heated and forms a sweet tasting brownish liquid
- 114What is the eat well plate?A government healthy eating guideline in the form of a pie chart that shows how much of each group your diet should have
- 115What are nano particles?Very, very, very, very small particles of a substance that often have different properties
- 116What is hydrogenation?A process that makes oil more solid at room temperature (e.g margarine)
- 117What are 3 ways to reduce food miles?Use the food in the season that it is grown in only
Use local food markets/ Use local and regional producers that use less fertilised crops that aren't grown in greenhouses
Choose sources nearest to the UK - 118What are food miles?The distance that the food travels from where its produced to where its eaten
- 119What are the disadvantages of recycling?The cleaning during the recycling involves chemicals that causes pollution
Recycling sometimes requires more energy than making the product from a new resource, leading to more air pollution from the burning on fuels - 120What are two ways that packaging can lead to a smaller environmental problems caused by food products?Reduce the amount of packaging used
Use biodegradable packaging because it is less harmful to the environment - 121How can the consumer reduce the amount of waste by packaging?By buying products that have smaller or no amounts of packaging
Recycle their packaging if possible - 122Where is most of the wasted food by consumers going and how does it affect the environment?Going to landfill sites, and it produces methane gas, which is one of the largest contributors to Greenhouse gas emmisions
- 123What is one way that the consumer could reduce the amount of waste food that is going to landfill sites?Use the waste food as nutrients to create a compost at home
- 124How does deforestation contribute to global warming?Trees remove co2 from the atmosphere for photosynthesis, and because more and more trees are being cut down, less trees are taking in the co2 from the air, and so more co2 is still in the air
- 125—
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- GCSE Food Technology Flashcards on Food Technology, created by Iona Diack on 17/03/2016.
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- Iona Diack
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