Flashcards
DT
Flashcards do conjunto (95)
- 1Complete: To be healthy, we need to have a ________ diet. We need the _____ foods in the right amounts. + water for _____.To be healthy, we need to have a balanced diet. We need the right foods in the right amounts.
+ water for hydration. - 2Complete: We should follow the _______ _______ to be healthy.We should follow the Eatwell plate to be healthy.
- 3What are the food groups?Fruit and veg
starchy foods (bread, rice, potato's, pasta etc)
Dairy foods
Non - dairy protein
fatty and sugary foods - 4How much of the different food groups we should have?Fruit and veg - lots
starchy foods - lots
non dairy protein - some
dairy - some
Fatty and sugary foods - small amounts - 51) How do we know how much of each nutrient and how much energy an average adult needs each day? 2) How do we know how much of various nutrients a product contains?1) GDA's - Guideline Daily amount
RDA's -Recommended daily amounts
2) Many food labels show how much of various nutrients the product contains - 6How is the amount of each nutrient sometimes shown on a food label?As a percentage % of the GDA.
- 7What are RDA's used for that GDA's aren't?RDA's - used for vitamins and minerals
- 8Complete: The more you ___________ the more you need to eat.The more you exercise the more you need to eat.
- 9Complete: The body gets its energy from _______, so the more active you are the more you need to eat.The body gets its energy from food, so the more active you are the more you need to eat.
- 10Complete: To be healthy, you need to eat just the right amount of food to get the right _______ _____________.To be healthy, you need to eat just the right amount of food to get the right energy balance.
- 111) What will happen if you eat too much and do too little? 2)What will happen if you do too much and eat too little?1) You will put on weight
2) You will lose weight and become tired easily. - 12What is an example of a diet that has been planned to match a sport?High protein diet - helps weightlifters build muscle
- 13What three things that most people in the UK eat too much of?Fat
Sugar
Salt - 14Why do most people in the UK ea too much fat, sugar and salt?Busy lifestyles - difficult to find time to cook healthily and pay attention to diet.
Ease - Easy to buy convenience and processed foods e.g microwave meals (saves time). - 15What is a disadvantage of processed and convenience foods e.g microwave meals?High in fat, sugar, salt
- 16How can eating too much fat, sugar and salt affect our health/Too much ...
Fat - overweight / obese - lead to heart problems and cancer
sugar - obesity, TYPE 2 diabetes, tooth decay
salt - increase blood pressures - so increased risk of heart disease and stroke - 17How can we cut down on the amount of fat, sugar and salt we consume?- Reduce processed / convenience foods
- Change cooking methods
go for processed foods labelled as low in fat, sugar and salt.
-Rethink / modify recipes to be healthier e.g sweetners not sugars
Herbs not salt
olive oil not lard
- Add less salt / sugar to food e.g no sugar on cereal - 184 of the 6'rs apply to nutrition. How does one of them, REFUSE, do this?- Refuse to eat unhealthy products e.g high in fat, salt sugar
- 194 of the 6'rs apply to nutrition. How does one of them, RETHINK, do this?- Rethink how products could be made with lower fat, salt, sugar but still taste nice.
Re-market 'healthy' products so that they are more appealing. - 204 of the 6'rs apply to nutrition. How does one of them,REPAIR, do this?How can other nutrients (apart from low fat, sugar and salt) help to repair / maintain healthy body?
- 214 of the 6'rs apply to nutrition. How does one of them, Reduce, do this?Reduce amount of fat, sugar and salt in diet + product.
To do this, reduce amount of processed foods. - 22What is job production? Give examples.Job production - e.g wedding cake - unique or sample / prototype.
- single product
-Each made differently (to specific request)
- Individual recipe & method
- Experienced workers with specialist skills
High quality
- Lots of time spent
- Expensive - 23What is batch production? Give examples.Batch production - specified quantities
- lots of product in 1 go.
- Each batch special requests from retailer e.g 100 beef pies
- machines need cleaning between batches - unproductive ( 'down time')
- Staff/ machinery flexible so can be changed quickly - less money loss
- quicker than job prod and bit cheaper
- less skilled workers - able to do lots of similar jobs well - 24What is mass production? Give examples.Mass production - large product quantities
- large numbers that sell well e.g sliced bread loaf
- very quickly (cheap)
- Fewer workers (machines used at some stages)
- New product - change production line - long time (unproductive ) = cost money
- workers low skilled / unskilled
e.g 1 role repeat 1000 times - 25What is continuous flow - non stop production?Continuous flow -
- makes product 24hrs/day
-no interruptions
- expensive, specialist production
- products sold regularly - large numbers e.g baked beans
- expensive to turn equipment on/off so runs continuously. Production costs very low.
- If goes wrong, takes time to get going - unproductive time (costs money) - 26What is CAD?Computer aided design
- 27What is CAM?Computer aided manufacturer
- 28What does CAD (computer aided design) do?- computers - design products
-create models of product + packaging 2D/3D.
- when on screen, easy to recalculate values / change design.
- more accurate and quicker than paper
- useful to calculate nutritionl value, portion size, shelf life and cost to make. - 29What are the 6 major NUTRIENTS needed in a balanced diet?-Fats
-Carbohydrates
-protein
- Vitamins
-minerals
-water - 30What can you substitute for... - Sugar -Saturated fat -SaltSugar - sweeter
saturated fat - e.g olive oli
salt - herbs / spices - 31Which 4 of the 6'rs relate to diet and nutrition?-reduce
-refuse
-rethink
-repair - 32Which nutrients should you try to REDUCE in your diet?-Sugar
-Salt
-Fat - 33Why are sensory analysis' used?To find out what people like.
- 34Complete: Sensory analysis is _______ food and _______ how good they are.Sensory analysis is tasting food and rating how good they are.
- 35What is a RATING test?When consumer gives product a score in sensory analysis e.g 1 = hate 2 = okay 3 = love
- 36What is a RANKING test?When consumers rank products in order of preference. e.g 1st, 2nd 3rd etc.
- 37How is a sensory analysis carried out?group of testers (ideally target group)
- quiet area + water to sip (separates taste of each product)
-small amounts. No used spoons in food.
-codes/symbols for products - no influence
- tasters should understand - 38How are the results of a sensory analysis recorded?Star profile - testers RATE main characteristics. It shows aspects people like/don't like.
- 39Name two common sensory analysis tests.Ranking test
Rating test - 40complete: ______ products (or parts of them) can be used again for the ______ or a ____________ purpose.Old products (or parts of them) can be used again for the same or a different purpose.
- 41Give an example of something we might REUSE at home.Glass or plastic bottles and containers
- 42Why do we REUSE old products (e.g glass/plastic bottles/containers)?It stops resources being used up.
- 43Complete: ___________ can REUSE __________ food. E.g when sugar is made, sugar beet waste can be used to feed pigs.Manufacturers can REUSE leftover food.
E.g when sugar is made, sugar beet waste can be used to feed pigs. - 44How can leftovers be REUSED at home?Use stale bread to make bread and butter pudding or bread crumbs.
- 45What is the function of eggs? Give examples of where used.- Colour
-flavour
- binds ingredients
- glazing
used in... cakes, quiches - 46What is the function of bread (or the ingredients in it?)Flour - structure
fat - shelf life increase
salt - develop flavour
yeast -aerates
liquid - binds ingredient and steam makes rise. - 47Complete: we should reduce the amount of __________ we use when we make the product - like ________ , __________ , _________ , chemicals (e.g pesticides) and ___________.we should reduce the amount of resources we use when we make the product - like energy, ingredients, materials
, chemicals (e.g pesticides) and packaging. - 48give an example of how leftover food can be used: - at home - in the food industryHome: use stale bread to make bread and butter pudding
In the food industry: use sugar beet waste to feed pigs. - 49Complete: You should think about ways to reduce the energy used to _________ or ___________ your product. E.g changing the shape of the packaging so lots can be ___________ together.You should think about ways to reduce the energy used to cook or transport your product. E.g changing the shape of the packaging so lots can be transported together.
- 50Complete: you can reduce waste by _________ and _________ things. Avoid buying too much foot to cut down on waste too.you can reduce waste by recycling and reusing things. Avoid buying too much foot to cut down on waste too.
- 51How is orgainc foods an ethical preference?Some people prefer to but organic foods that are grown naturally .
- 52How does organic foods relate to changing food trends?1990 onwards - more concerned with healthy eating and where products come from, so may buy organic foods.
- 53How is organic food grown?It is grown naturally.
- 54What is a disadvantage of organic foods?Since they are naturally grown, it makes expensive to produce.
- 55What is meant by organic foods are grown 'naturally'?- WITHOUT artificial chemicals (like pesticides and fertilizes). Other techniques e.g weeding and manure used instead.
- doesn't usually contain genetically modified ing. - 56Why is organic meat expensive?high animal welfare standards - no growth hormones given = take longer to grow so are more expensive.
- 57What are the ADVANTAGES of organic foods for the environment?-REDUCES amount of chemical pesticides going onto land - less harmful to enviro.
- NO NON-RENEWABLE RESOURCES used so more sustainable. - 58What are the DISADVANTAGES for the environment for using organic foods?- organic farming = lower yield (less food from same area of land).
- More expensive - 59What is fortification?When extra nutrients are added to food.
- 60What is an advantage of fortification?It improves the nutritional value of foods.
- 61Which are some common nutrients that are added to food for fortification?vitamins, iron, calcium
- 62How is margarine fortified? How is breakfast cereal fortified? How can milk and flour be fortified?Margarine is fortified with vitamins A and D.
Cereal is fortified with iron.
Milk and flour can be fortified with calcium. - 63Why is fortification done?Sometimes to REPLACE NUTRIENTS THAT ARE LOST during processing
or..
add nutrients to make it HEALTHIER - 64Which temperature does food need to be cooked at to kill bacteria?72*c
- 65How is food preserved in a can?food put into sealed can and heated to 115*C. This kills any bacteria. Since it is sealed, no more bacteria can get in.
- 66What is UHT?Ultra heat treatment - milk heated to really high temp (between 132*C - 140*C) for 1 - 2 secs. Then cooled rapidly + packaged. unopened uht milk can be kept for .months
- 67What happens if we cook food above 72*C?It KILLS bacteria.
- 68How long do cook chill products last for?up to 5 days
- 69How are cook chill products preserved?1) products are cooked then chilled (to between 0*C - 3*C) within 90 mins
2) stored in fridge between 0*C and 5*C for up to 5 days.
3) Should be reheated to above 72*c before being eaten.
4) CAN'T be reheated again. - 70What is the danger zone?5*c - 63*C (bacteria grow and multiply quickly)
- 71What happens when food is frozen at -18*C?The growth of bacteria STOPS.
- 72Complete: Freezing food at ______ or lower STOPS bacteria growing - they become dormant.Freezing food at -18*C or lower STOPS bacteria growing - they become dormant.
- 73What happens to the shelf life of food if the food has been frozen to -18*C or lower? Are the nutrients lost?The shelf life greatly extends shelf life. Nutrients aren't lost.
- 74When we freeze food to -18*C or lower, does it kill the bacteria?No - the bacteria become active again when the food defrosts.
- 75How does GLOBALIZATION affect food choice?- ingredients from far away countries more easily avaliable
- good transport links = people travel more + we experience different cultures + other cultures come to UK.
- more common for foods to be grown + processed where labour is cheaper before sold worldwide = cheaper to produce. - 76How does TASTE CHANGE according to trends effect food choice?- Manufacturers adapt to new trends + technologies e.g microwave - demand for quick to prepare foods increase as busy lifesyles e.g fast food / convenience food.
- 77How does HEALTHY EATING relate to food choice?more concerned with healthy eating + paying more attention to where foods come from:
- local
- Fair trade
- Organic - 78How does the MEDIA (advertising) effect our food choice?- encourages people to buy products
- TV advert scheduled to when target group most likely to watch e.g childrens product on cartoon breaks - 79How does the MEDIA (news) effect food choice?- Shock headlines
-Food scares - 80Give an example of when a food scare effected food choice.1980 - cows got BSE and people died from VCJD. They thought they chould get VCJD from cows with BSE.
-Beef sales decrease dramatically. - 81Complete: people can make __________ ___________ about their food choice.People can make informed choices about their food choice.
- 82Why does all equipment need to be thoroughly cleaned? Why does everyone's hands need to be washed before and after handling equipment?To prevent cross contamination.
- 83Complete: Workers need appropriate _______ ____ ________ __________ e.g how to use safety guards and emergency stop buttons. Workers also need appropriate health and safety qualifications e.g food hygiene certificates.Workers need appropriate Health and safety training e.g how to use safety guards and emergency stop buttons. Workers also need appropriate health and safety qualifications e.g food hygiene certificates.
- 84What are the hygiene procedures people should follow whilst preparing food?- Wash hands
-Clean apron
- hat / hair net
-remove jewelry
- cover cuts
-clean equipment (no cross contamin..)
- don't taste food with fingers - 85What are the hygiene / safety procedures people should follow whilst COOKING food?-cook thoroughly to kill bacteria ( temp of food 72*C or more in middle).(Reheated to same temp for at least 3 mins)
- ensure cooked all way through e.g cook larger chicken pieces than smaller ones.
- if keeping warm - about 70*C not for more than 1hr before eating. - 86What hygiene / safety procedures should be followed in TRANSPORTATION?- transported quickly and securely - stay fresh and aren't damaged.
- right temp e.g refrigerated trucks
-transport raw and cooked products separately (avoid cross contamination)
-ensure all transportation equipment is clean. - 87What hygiene / safety procedures should be followed whilst STORING food?- Follow storage instructions - especially temp instructions
- use older purchases before go out of date
-keep food covered / sealed once opened. - 88What do Environmental Health Officers (EHO's) do?1) Maintain + improve public health standards - food hygeine + ensuring health and safety regulations are followed
2) In food industry - checking food storage, prep and sale areas are clean and safe to work in + product safe to eat. - 89What is HACCP?Hazard nalysis Critical Control Point
- 90What is HACCP carried out?Identify hazards, work out risk of hazards happening, try to reduce risks
- 91What does HACCP do?Help to avoid food contamination
- 92What are the three types of contamination that HACCP tries to stop?- BIOLOGICAL contamintion
-CHEMICAL contamination
-PHYSICAL contamination - 93What is BIOLOGICAL contamination? Give example of how risk can be controlled.- Product could be contaminated by bacteria, especially if high risk foods e.g risk eggs carry salmonella. To control - random samples of eggs tested for salmonella near beginning of production.
- 94What is CHEMICAL contamination? Give example of how risk can be controlled.- Contaminated by e.g cleaning fluids during storage / processing.
- To control : cleaning products stored away from food and final product tested to check no contamination. - 95What is PHYSICAL contamination? How are these risks controlled?Product contaminated by physical objects e.g nail varnish, hair insects etc
control risks: workers wear overalls + hairnets. No jewelry or nail varnish. Food kept covered as much as possible. Finished product checked.