GCSE Food and Nutrition
- Created by: GladyGartland
- Created on: 25-03-18 17:32
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- GCSE Food and Nutrition
- Gluten
- Helps dough stretch
- When water is added, gluten is activated
- Strong, stretchy protein
- Gives structure to baked goods
- Meat
- High biological value
- Tender and tough meat is determined by...
- The length and size of muscle fibres
- Age of the animal
- Fish
- High in protein, low in fat
- Oily fish has lots of fat however, it contains lots of vitamins
- Short cooking time so nutrients are not lost
- Fish is easier for the body to digest because there is no elastin
- Pastry
- When fat is rubbed into flour
- The fat creates a waterproof layer and prevents the gluten developing
- The more fat used the shorter the molecules of gluten will be
- This results in a short crumbly texture
- When fat is rubbed into flour
- Eat Well guide
- Fruit and veg
- Bread, potato and cereal group
- Oils and spreads
- Solid fats = saturated
- High in cholesterol
- Butter
- Oils = unsaturated
- Low in cholesterol
- Olive, Vegetable oil
- Solid fats = saturated
- Milk and milk products
- Protein
- Enzymes
- Enzymes = a natural substance that speeds up chemical reactions
- Enzymes are proteins
- Bacteria
- Pathogens
- Harmful bacteria that can make us ill
- Single celle organism
- Can contaminate and ruin food
- Pathogens
- Proteins
- 22 essential amino acids
- A macronutirent
- High biological value means all the essential amino acids are in that food
- Gluten
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