Food Commodities

?
it is recommended that we eat ?/3 of bread daily
2/3
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bread is leavened. what does this mean?
uses a raising agent
2 of 22
add ? water to bread
? to stretch the gluten
we leave it to ?
then bake
turns ? colour and feels ?
add warm water
knead to stretch gluten
we leave it to proof
bake
turns golden colour and feels hollow
3 of 22
strong flour is high in ?
yeast gives off ?
yeast stops ? when baked, enzymes ?
strong flour is high in gluten
yeast gives off carbon dioxide
yeast stops growing when baked
enzymes denature at certain temperature
4 of 22
cereals are grains like ? and ?
store in ? ? place
airtight ?
check ? by ?
grains like wheat and barley
store in cool dry place
airtight container
check use by date
5 of 22
oats quickly/slowly release energy so are good for ? people
oats slowly release energy so are good for elderly, diabetic people
6 of 22
meat is a ? risk food, means it contains ?
stored in fridge at 0-?C
at bottom of fridge to prevent ?
? before cooking so cooking time is correct to kill ?
high risk, contains bacteria
stored in fridge at 0-5C
at bottom to prevent contamination
defrost before cooking so cooking time is correct to kill bacteria
7 of 22
cook meat to:
kill ?
make it ?
improve ?
to make ? digestible
kill bacteria
make it tender
improve flavour
to make nutrients digestable
8 of 22
use fish as quick as possible or it will go off
keep in fridge at 0-?C
cook at right temp to kill ?
fridge at 0-5C
cook at right temp to kill bacteria
9 of 22
3 different types of fish:
white: example?
oily: example?
shell: example?
white: cod, seabass, haddock
oily: salmon, tuna, sardines
shell: salmon, prawns, shrimp
10 of 22
poultry is a ? risk food
store in fridge at 0-?C
keep packaged to avoid ?
bottom of fridge to avoid ?
high risk
store in fridge at 0-5C
keep packaged to avoid spillages
bottom of fridge to avoid contamination
11 of 22
the ? of poultry need slow and moist cooking methods because its the part of the bird that does most work
eg. ???
the legs new slow and moist cooking methods
eg. roasting, grilling, stir fry, casserole
12 of 22
factory farming:
profit before/after animal welfare
? space
use ? on them
no access to ?
profit before animal welfare
minimal space
use drugs on them
no access to sunlight
13 of 22
organic farming:
profit before/after animal welfare
? range
? space
can't be given ? for growth
profit after animal welfare
free range
more space
can't be given drugs for growth
14 of 22
functions of eggs:
to ?
to create an ?
to ? products
to trap ?
to ? ingredients together
to glaze
to create an emulsify
to thicken products
to trap air
to bind ingredients together
15 of 22
emulsify:
protein in egg stop ? and oil separating
protein in egg stop water and oil separating
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thicken:
when heated the protein in the egg ? and thickens
when heated the protein in the egg coagulates
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aeration:
the protein in the egg will stretch and ?
protein in egg will stretch and denature
18 of 22
binding:
protein in the egg ? when heated
protein in egg coagulates when heated
19 of 22
enriched farm eggs:
chickens are/aren't in cages
expensive/cheap
are in cages
cheap
20 of 22
free range eggs:
only kept in barn at ?
cheap/expensive
only kept in barn at night
cheap
21 of 22
barn eggs:
can ? but in barn at all times
can move but in barn at all times
22 of 22

Other cards in this set

Card 2

Front

bread is leavened. what does this mean?

Back

uses a raising agent

Card 3

Front

add ? water to bread
? to stretch the gluten
we leave it to ?
then bake
turns ? colour and feels ?

Back

Preview of the front of card 3

Card 4

Front

strong flour is high in ?
yeast gives off ?
yeast stops ? when baked, enzymes ?

Back

Preview of the front of card 4

Card 5

Front

cereals are grains like ? and ?
store in ? ? place
airtight ?
check ? by ?

Back

Preview of the front of card 5
View more cards

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