Flashcards
Food technology
Cards in this deck (183)
- 1What is Fairtrade?Trade between two companies in developed and products in developing countries in which fair prices are being paid to the producers
- 2What are the benefits of Fairtrade?-You get paid a fair price
-You are helping the situation
-Raises awareness
-Opportunity to try foods from different countries
-Farmers have a cleaner environment - 3Fairtrade logo
- 4Examples of Fairtrade products-Chocolate
-Bananas
-Coffee
-Hot Chocolate
-Tea
-Sugar
-Pineapple - 5What is Free Range?Free range is a term where the animals are allowed to roam freely instead of being contained in any manner
- 6Animals that Free Range includes...-Pigs
-Meat Chickens
-Turkeys
-Egg laying hens - 7Advantages of Free Range-You are reassured that the animals have been kept in good conditions
-Animals have been fed well
-The animals haven't been given steriods - 8Disadvantages of Free Range-They cost more
- 9What is Factory Farming?It is the process of raising livestock in confinement at high stocking. The main products of this industry are meat, milk and eggs for human consumption.
- 10What does ETI stand for?Ethical Trading Initiative
- 11What is ETI?ETI is a leading alliance of companies, trade unions and NGOs that promotes respect for workers' rights around the globe.
- 12Example of ETISuch as codes address issues like wages, hour of work and healthy and safety.
- 13ETI logo
- 14What are food miles?Food miles is the distance food travels to our homes
- 15What is the importance of food miles?-It can be cheaper
-People want to eat out of season foods
-Some food can not be grown in the UK
-Supermarkets want a larger profit - 16Packaging materials. Card.Advantages - Light, recyclable & easy to print on
Disadvantages - Not waterproof nor very strong - 17Packaging materials. Glass.Advantages - Reusable & Recyclable
Disadvantages - Heavy & Fragile - 18Packaging materials. Tin.Advantages - Cheap, extends shelf life & recyclable
Disadvantages- Run dry & non-renewable - 19Packaging materials. Plastic.Advantages - Light & Versatile
Disadvantages- Produces toxins when burnt. - 20What is primary recycling?Primary recycling is the second hand use of a product.
- 21What is secondary recycling?Secondary recycling is where waste materials are recycled into different products.
- 22What is tertiary/chemical recycling?Tertiary/chemical recycling is products being broken down and reformed.
- 23Examples of Natural additivesLemon or Vinger
- 24What is an artificial additive?Additives synthetically produced using chemicals
- 25What is a coloring additive?It colors food to make them look more attractive.
- 26What is a preservative additive?These prevent or slow down the growth of bacteria in foods
- 27What is a flavoring additive?This adds taste or fragrant smells to make the food edible/taste better.
- 28What is an antioxidants additive?These slow down the oxidisation of fats.
- 29What do Stabilisers & Emulsifiers do?These prevent the separation of two liquids which do not normally mix.
- 30What do sweetners do?These mimic the taste and sweetness of sugar. Usually used to thicken the food or the liquid it has been added to.
- 31What is seasonality?Seasonality of foods is when the food is at it's peak; when it is cheapest, freshest and usually tastes better.
- 32Why eat foods in season?Eating foods in season will reduce the food miles that the food travels.
- 33Foods in season, SpringFruit - Lemon &Banana
Vegetables - Potatoes & Radish
Other -Spring lamb - 34Foods in season, WinterFruit - Apples,Oranges & Grapefruit
Vegetables - Parsnips
Other - Goose, Duck & muscles - 35Foods in season, AutumnFruit - Pumpkin & Banana
Vegetables - Sweet potatoes, Sweetcorn & Parsnips
Other - Duck, Goose, Muscles & Crab - 36Foods in season, SummerFruit - Strawberries, Apricot& Nectarine
Vegetables - Radish, Spinach, Peas& Pepper
Other - Crab - 37Foods in season, all year.Beef, Chicken, Onion, Pork & Bananas
- 38What are the 6 R'sReduce
Reuse
Recycle
Rethink
Repair
Refuse - 39What is Reduce & Repair?Reduce - Minimize the amount of materials and energy you use
Repair - When a product breaks down or doesn't work try and fix it. - 40What is Rethink & Reuse?Rethink - Ask whether we can sustain our current way of life and the was we design and make
Reuse - Take an existing product that's becoming a waste and use the parts or materials again - 41What is Recycle & Refuse?Recycle - Take an existing product that's becoming waste and reprocesses the material to a new product
Refuse- Don't use or buy materials if you don't need it or it's not sustainable. - 42What is the most common method of food storage?Freezing or chilling.
- 43What temperature should a freezer be kept to?-18°C
- 44Why do we freeze foods?- Helps extend the color, taste, texture, flavour and nutritional value.
-Most foods can be frozen expect foods with a high water content.
-Freezing can preserve foods for upto a year
-Freezing stops microorganisms from growing. - 45Freezing logo
- 46What temperature should a fridge be kept at?Between 0°C to 5°C
- 47Why do we chill foods?- Extends shelf life
-Little change to the color, flavor, texture, taste and nutritional value. - 48How should a fridge be set out?Cheese and Dairy products should be kept on the top shelf.
Cooked meat just below, below the cooked meat the raw meat should be stored.
At the bottom of the fridge, in the draws, the fruit and veg should be kept. - 49Reheating food.Ensure all frozen food is fully defrosted!
Follow the reheating instructions, all food must be cooked to 72°C. - 50What do you check the temperature of food with?A food probe.
Always check the CORE of the food. - 51What is the temperature of the danger zone?5°C to 63°C
- 52What temperature does bacteria not grow?-21°C to 5°C
- 53What conditions does bacteria grow best at?Bacteria grows best at 37°C.
They like moist conditions with a neutral pH of 6.6 to 7.5.
They can't survive below a pH of 4.5 - 54Pasteurized milkThe milk must be heated 74°C for 10-20 seconds.
It is then put into a traditional carton and sold on. - 55Ultra Pasteurized milkHeated to 138°C for 3 seconds.
Then put into a shelf safe carton and sold on. - 56What is homogenization?It involves squirting milk through very small holes. This breaks up the globules so that they become so small that thermal vibrations and currents in the milk are large enough to keep the fat mixed; this means in the future they won't separate.
- 57What does MAP stand for?Modified Atmosphere Packaging
- 58What is MAP?Modified atmosphere packaging is a way of extending the shelf life of fresh foods.
The technology substitutes the atmosphere inside a package with a protective gas mix.
It is used to ensure packaged foods satay fresh and attractive for as long as possible. - 59What foods is MAP used on?-Meats
-Cheese
-Pasta
-Ready meals
- Fruit & Veg - 60What is One off/Job production?It is when a specialized item is required, would be made by a skilled person.
(eg. wedding cake) - 61Advantages of One off/Job production-High Quality
-Unique
-Flexibility
-Motivated workers - 62Disadvantages of One off/Job production-High cost
-Slow compared to other methods
-Specialist labour - 63What is 'Just in time' Production?Only males a product when there is a demand. Makes the correct quantity at the correct time.
(eg. Subway) - 64Advantages of 'Just in time' production-Lower stock holding
-Less money tied up in stock
-Avoids build up of stock
-Stock is less likely to go beyond its 'best before' date - 65Disadvantages of 'Just in time' production-Little room for mistakes
-Production is reliant on suppliers
-No spare products for unexpected orders - 66What is Batch production?It is the way of making identical products
- 67Advantages of Batch production-Large quantities being made
-Short runs of identical products
-Equipment can be easily apadted
-Skilled workers
-Recipes can be easily modified. - 68What is Continuous flow production?It makes products with a long shelf life in large quanities
- 69Advantages & Disadvantages of Continuous flow production-Requires specialist machinery
-Machines can only make 1 product at a time
-Relies on CAM
- Products are made 24/7 - 70What does CAD stand for?Computer Aided Design
- 71What does CAM stand for?Computer Aided Manufacture
- 72CAD is used for....?-Label Designs
-Nutritional analysis
-Producing flow charts
-Drawing virtual dishes
-HACCP charts
-Modelling costs
-Sensory evaluations
-Packaging designs - 73About CAMIt is incorporated into continuous flow production lines.
Can successfully do the job of semi-skilled workers.
Requires highly skilled computer technicians - 74What can CAM do?-Temperature sensor
-Metal detector
-Moisture sensor
-pH sensor
-Micro-biological sensor - 75Benefits of using CAM?-It can run all day, everyday
-Saves labor costs
-Removes human error
-It is fast - 76What is Quality Assurance?Quality Assurance system identifies in advance where problems occur.
- 77What are control checks used for?Control checks are put in place to stop the chance of problems occuring.
- 78What does quality assurance involve a lot of?It involves a lot of documentation and record keeping.
Keeping these records are essential to show the company has 'due dilligence' - 79What quality checks take place?-Temperature
-Visual
-Date
-Weight
-pH
-Color
-Chemical/ microbiological analysis
-Texture
-Tenderness
-Metal dection - 80What does HACCP stand for?H - Hazard
A - Analysis
C - Critical
C - Control
P - Points - 81What does HACCP report?-HACCP documentation
-Specification
-Deliveries
-Staff training
-Temperature
-Pest control
-Customer complaints
-Cleaning schedules - 82What does HACCP identify?Identifies the hazards (what could possibly go wrong) and the control measures to prevent these hazards.
- 83What is the identification of Critical control points?These are steps in the preparation or production of food which must be controlled as they are critical to food safety.
Establish critical limits for control measures. - 84What does HACCP do?Monitor (check) the control measure at each CCP to prevent problems occuring.
Establish correct action to be taken if critical limits go wrong. - 85Proving HACCP is workingEstablish procedures to prove that HACCP is working
Establish documentation and records for the HACCP system
Review the system - 86Eat Well plate
- 87Percentages of the Eatwell plate33% - Fruit&Vegetables
33%-Carbohydrates
15%- Milk&Dairy
12%-Protein
7%-Fats - 88Why should we eat Fruit and Vegetables? Examples of Fruit&VegFruit and vegetables provide vitamins and minerals to the body.
Examples - Bananas, Carrots & Sweet potatoes - 89Why should we eat Carbohydrates? Examples of CarbohydratesCarbohydrates give the body slow releasing energy.
Examples - Bread, Pasta & Potatoes - 90Why should we eat Milk&Dairy? Examples of DairyWe need milk&dairy in the diet to give the body calcium.
Examples - Milk, Cheese & yougurts - 91Why should we eat Protein? Examples of ProteinWe need protein in our diet as it repairs and helps the growth of muscles
Examples - Meat, fish & beans - 92Why should we eat fats? Examples of fatty foodsFats give the body fast releasing energy.
Examples - Crisps, Chocolate,Pastry & Sweets - 93What is simple energy?Simple energy is a quick burst of energy.
Is released from fatty foods. - 94What is complex energy?Complex energy is slow releasing energy.
Is released from Carbohydrates - 95Why does diabetes occur?The amount of sugar in the diet is controlled by a hormone called insulin, which is produced in the pancreas. Your body is unable to break down glucose in the body.
- 96Symptoms of diabetes?-Thirsty
-Tiredness
-Weightloss
-Blurred Vision
-Weeing more
-Sickness
-Pain - 97Type 1 diabetesThis usually develops in children. They have to have an insulin injection everyday, they also must have a healthy balanced diet.
- 98Type 2 diabetesCommon in older people. If a younger person has it, then it is a indication of having a bad diet. The body successfully produces insulin but the body is unable to use it, glucose can not get in.
- 99What are the risk factors?-Bad skin
-High blood pressure
-Overweight
-Blindness
-Not being overly active - 100What should you eat when you have diabetes?-Regular Meals
-Cut down on fats
-Five a day
-Carbohydrates
-Suitable portion sizes
-Visit a dietitian
-Eat fish/pulses - 101What is Lactose Intolerance?Lactose intolerance is a common digestive problem, where the body is unable to digest lactose, which is a type of sugar mainly found in milk&dairy products.
- 102What can you have as a substitute of milk?-Coconut
-Almond
-Lacto-free - 103What is a 'Lacto ovo' vegetarian?People who don't eat meat but eat eggs& diary
- 104What is a vegan?Do not eat meat of any kind and also do not eat eggs or dairy. They do not use/wear animal products
- 105What is a Pescatarian?Does not eat meat of any kind but does eat fish
- 106What is a flexatarian?People who usually have a vegetarian diet but do eat meat occasionally.
- 107Vegetarian Logos
- 108Why become a vegetarian?-Cost
-Religion
-Family
-Peer pressure
-Media influence
-To lose weight
-Health reasons
-Doesn't agree with the killing of animals - 109What foods should you eat when pregnant? And why?-Fruit&Veg (avoids constipation)
-Starchy foods(important source of energy, vitamins & fibre)
-Dairy foods(As long it has been pasteurized, then the calcium it contains is good for the baby)
-Folic Acid (works with B12 to form healthy red blood cells) - 110What not to eat when pregnant? and why?-Soft cheeses(more moisture for bacteria to grow)
-Raw/partly cooked eggs(Can cause food poisoning)
-Unpasteurized milk(can contain dangerous bacteria)
-Raw fish (dangerous bacteria)
-High caffeine intake(can lead to miscarriages) - 111Snacks which are good to eat while you are pregnant-Low-fat yogurt with fruit
-Sandwiches/pitta bread
-Vegetable/bean soups
-Apricots/figs & pulses
-Hummus with bread/vegetable sticks - 112Points to remember about pregnancy- No alcohol
-No smoking
-No drugs
-Use separate chopping boards
-Make sure food is cooked about 72°
-Rewash vegetables
-Store food correctly - 113What is calcium?Calcium is the most abundant mineral in the human body. Bones and teeth contain 99% and the other 1% is in the blood.
- 114What contains calcium?-Milk products
-Oily fish(salmon, oysters& sardines)
-Nuts
-Dried fruit
-Dark green vegetables
-Sunflower seeds - 115What happens if you eat too little calcium?If there isn't enough in the blood it starts to take it from the bones which causes osteoporosis(weaking of the bones).
Can cause high blood pressure and a irregular heart beat. - 116What happens if you have too much calcium in your diet?It can increase the risk of kidney failure. Some foods which are high in calcium are also high in oxalic acid, which interferes with bodies ability to absorb calcium.
- 117Why do we need calcium?Calcium is an important mineral that is essential for healthy bones& teeth. It helps your heart and nerves to function properly. It also stops your blood from clotting.
Without vitamin D present calcium can not be absorbed. - 118What is the recommended daily allowance (RDA)?1000mg a day for men and women aged between 19-50.
1200mg a day for men and women 51 and over. - 119Calcium- Special Considerations.People who are lactose intolerant can get calcium from other foods.
Calcium supplements are also available option.
Lacto-free milk& lactose enzymes may enable them to drink milk. - 120What is the definition of an allergy?A food allergy is caused when the body mistakenly makes an antibody to fight off specific foods.
- 121What are the symptoms of a food allergy?-Abdominal pain
-Vomiting
-Diarrhea
-Itching
-Swelling
-Runny nose
-Sneezing
-Coughing - 122Most common food allergies?-Nuts
-Egg
-Milk
-Seafood/fish
-Wheat
-Soya - 123What is coeliac disease?Coeliac disease is when people have an intolerance to gluten. Gluten can be found in wheat, barley, rye and different products made from these grains.
- 124Coeliac logo
- 125What are symptoms of Coeliac disease?-Weight loss
-Lack of energy/tiredness
-Diarrhea
-Anemia(not getting enough iron)
-Poor growth
-Nutritional deficiencies - 126Coeliac - foods you CAN'T eat-Wheat
-Barley
-Rye
-Cous Cous
-most cereals - 127Coeliac - foods you CAN eat-Almonds
-Soya flour
-Buckwheat
-Corn
-Rice
-Peas
-Beans
-Lentils - 128Why do we need fat in our diets?We need them to...
- help absorb vitamins A&B
-keeps you warm
-gives you energy
-creates cell membrane&nerve cells - 129Plant sources of fats-Nuts
-Seeds
-Some fruits - 130Animal sources of fats-Meat
-Fish
-Dairy products - 131What is unsaturated fat?A good fat in which you need in your body. They are considered healthier because they help lower blood cholesterol.
- 132Examples of unsaturated fats-Monounsaturated fats
-Polyunsaturated fats
-Essential fatty acids
There are all essential for the efficient functioning of the body. - 133What is a saturated fat?This is a bad fat. Too much saturated fat in a diet can cause high cholesterol leading to an increased risk of coronary heart disease.
Trans fatty acids behave like saturated fats. - 134Why is fat added to foods?It is added for
-colour
-flavour
-extended shelf life
-texture
-heat transfer ( when frying foods) - 135What does Omega 3 and Omega 6 do?Omega 3 helps to protect the heart.
Omega 6 helps to lower cholesterol. - 136How do you gain weight?If you intake more than you are expending(burning off) then you will put on weight.
- 137What is cross contamination?Cross contamination occurs when harmful bacteria spread to food from other food, surfaces, hands or equipment. It can occur if equipment used for raw food preparation is then used for cooked or ready-to-eat food.
- 138What is food poisoning?Food poisoning is an illness caused by bacteria or other toxins in food.
Symptoms of food poisoning can include diarrhea, vomiting, headaches and fever. - 139Most common bacteria's that cause food poisoning-Salmonella
-Listeria
-E.Coli - 140What is a biological hazard?Foods become dangerously infected by bacteria which might lead to food poisoning.
- 141What is physical hazard?Foreign materials can cause injury to the consumer. These could come from metal or plastic from factory machinery, or natural hazards like bones in fish.
- 142What is a chemical hazard?Potentially dangerous chemicals like cleaning fluids or pesticides contaminate food. These could cause severe illness.
- 143What is GM foods? and how is it used?Certain enzymes can cut pieces of DNA from one organism, and join them into a gap in the DNA of another organism.
This means the new organism with the inserted genes has the genetic information for one or more new characteristics. - 144What are the advantages of GM foods?-Produces more crop
-Better quality of food
-More economical
-Engineered to withstand weather conditions
-Can contain a high content of specific nutrients. - 145What are the disadvantages of GM foods?-Can trigger new allergies
-Could spread new disease
-Nothing for animals to eat
-"Playing with God" - 146What is the function of flour?-Provides fibre/vitamins
-Self raising
-Thickens sauce
-Bulk of bread, pastry & cake mixes
-Gluten in flour produces a stretchy dough - 147Why do we need Iron in the diet?Iron is needed by the red blood cells to carry oxygen around the body.
- 148Where is Iron usually found?Iron is found in offal and red meat. The redder the meat the more iron (beef has more than chicken)
Iron can be found in eggs,fish and green vegetables. - 149What does lack of iron cause?-Anaemia
-Generally bad health
-Lack of concentration
-Inflamed tongue
-Decrease immune system
-Slow development in children
-Increase risk of infections - 150What happens if you consume too much iron?-Can lead to organ failure (possibly death)
-Constipation
-Nausea
-Vomiting
-Stomach pain - 151What are the three main important reasons for minerals?-Building strong bones and teeth
-Controlling body fluids inside and outside of cells
-Turning the food you eat into energy - 152What minerals are there?-Potassium
-Iron
-Fluoride
-Phosphorus
-Sodium
-Calcium
-Iodine - 153How much of your body is made up of protein?45%
- 154What is protein important for?-Repairs body tissues
-Makes enzymes & hormones
-water balance
-Nutrient transport
-Muscle contraction
-Growth
-Protect - 155What is the importance of amino acids?Protein molecules are made up of long chains of amino acids. There are approximately 28 amino acids found in the human body. Some amino acids are essential for children and adults and they must be provided ready-made by the protein in food. All the other amino acids that children and adults need do not have to be ready-made and
can be put together inside the body from the
Protein eaten in food. - 156What are high biological proteins?9 amino acids that the body can not make, from the food we eat. These are essential amino acids.
They are high quality protein. - 157Examples of high biological proteins-Eggs
-Fish
-Meat
-Cheese
-Milk - 158What are low biological proteins?Contain some but not all essential amino acids.
These are low quality proteins. - 159Examples of Low Biological proteins-Cereals
-Oats
-Seeds
-Peas - 160What is Vitamin A needed for?-Good vision
-Healthy skin
-Growth - 161Where can Vitamin A be found?-Green&yellow vegetables
-Dairy products - 162What is Vitamin B needed for?-Release of energy from foods
-Healthy skin - 163Where can Vitamin B be found?-Breads
-Milk
-Eggs - 164What is Vitamin B12 needed for?Healthy red blood cells
- 165What can Vitamin B12 be found in?-Meat
-Milk
-Fish - 166What is Vitamin C needed for?-Healthy skin
-Protects cells
-Helps absorb iron - 167What can Vitamin C be found in?-Fruit
-Vegetables - 168What is Vitamin D needed for?Helps absorb calcium which mean that the body will have strong teeth and bones.
- 169Where can Vitamin D be found?-Margarine
-Oily Fish - 170When are sensory tests used?Food manufactures use sensory testing when they are creating or improving food products.
- 171What are the conditions of sensory testing?-Same sized samples
-Identical dishes
-Identical quantities of food
-Coded sample
-Same light conditions
-No noise to prevent distractions
-Individual booths
-Same instructions given to each taster
-Similar charts to record outcomes
-4-6 samples MAX
-Water or lemon/lime squash to drink between samples - 172Why is sensory testing carried out in controlled conditions?This just means that all the conditions for each tester are the same. This is so the tests are unbiased and you get the results of a fair test.
- 173What is a rating used for?It is used to assess a specific flavor or texture but requires trained tasters and the use of a particular scale
- 174What is a ranking test used for?These test the degree of intensity of a specific sensory property, such as sweetness.
-Recorded in a table
-Ranked in the order of which one the tasters preferred. - 175What is a profile test?The profile of a product can be recorded as a star diagram. Testers rate characteristics on a five point scale (1 being the lowest and 5 being the highest). The results are plotted on the star.
- 176What is a paired comparison test?Coded samples are given to a taster to compare similar characteristics.
- 177What is a Triangle test?Three small samples are given to the taster. Two of which are the same and the taster has to identify the odd one out.
This is useful as it tells the manufacturer if there is a noticeable difference between products. - 178How SHOULD you carry knives?-Carry knives with the blade facing downwards
-Handle with care - 179How SHOULD you NOT carry knives or use them for?-Carry a knife in you pocket
-Use a knife as a can opener
-Leave knives loose on worktops - 180How does gelatinisation work?Occurs when starch granules swell and absorb a hot liquid. Eventually the starch granules burst and the liquid thickens.
- 181What problems could occur?-Lumpy sauce
-Starchy taste
-Watery or too thick - 182Good flavours to add the the sauce?-Cheese
-Herbs
-Fruit
-Stock - 183What starches are used?-Wheat flour
-Arrowroot
-Cornflour
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- Flashcards on Food technology, created by Catherine Rayner on 02/06/2016.
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