Food Tech

?
What is the function of proteins in the body?
Growth and repair of the body.
1 of 59
What food is a good source of protein?
Eggs
2 of 59
What is the function of carbohydrates in the body?
Energy
3 of 59
What are starch and sugar types of?
Carbohydrate
4 of 59
Which type of fat comes from an animal source?
Saturated
5 of 59
What food is a good source of fat?
Butter
6 of 59
What food is a good source of vitamin C?
Fruit
7 of 59
What is the function of vitamin D in the body?
Needed for strong teeth
8 of 59
What is the function of iron in the body?
Formation of red blood cells
9 of 59
What food is a good source of calcium?
Milk
10 of 59
What is the purpose of adding starch to a sauce?
to thicken a sauce
11 of 59
What is aeration?
Incorporating air
12 of 59
State a way of preserving food
Pickling
13 of 59
What does enrobing mean?
Coating a food with another ingredient
14 of 59
Why would egg be added to a biscuit mixture?
To bind it
15 of 59
state a finishing technique
Browning
16 of 59
state an example of a foam
Whipped Cream
17 of 59
state an artificial adative
food colouring
18 of 59
Why might salt be added to a food?
to preserve a product.
19 of 59
What is a food with a pH of 7 called?
Neutral
20 of 59
state an acidic food
Lemon
21 of 59
Why is vinegar added to meringue?
To give it a soft texture.
22 of 59
Lemon juice is often put on fruit, like apples. Why is this?
To prevent it discolouring
23 of 59
What temperature is a home freezer normally set at?
-18°C.
24 of 59
Bacteria in frozen foods are what?
Dormant
25 of 59
What temperature should foods be reheated to?
72°C.
26 of 59
What is the first stage when developing a product?
The brief
27 of 59
What is concept screening?
Deciding which ideas meet the specification and should be tested further.
28 of 59
What is the purpose of the manufacturing specification?
to find out if a specific characteristic is different in two products.
29 of 59
Which kind of checks inspect flavour, texture and aroma?
Organoleptic checks inspect flavour, texture and aroma.
30 of 59
what is a check to ensure that no health hazard is present in food?
microbiological
31 of 59
Why is food packaged?
to preserve, promote and transport the product.
32 of 59
Which material is most commonly used for packaging baby foods?
Glass
33 of 59
Which material is most commonly used for packaging soup?
Metal
34 of 59
Modified-Atmosphere Packaging (MAP) is used for what product?
smoked fish
35 of 59
What is recyclable packaging?
packaging made of materials that can be used again, usually after processing.
36 of 59
What is biodegradable packaging?
Packaging that will easily break down in the soil or the atmosphere.
37 of 59
For a can of baked beans, what type of packaging is the can?
Primary packaging
38 of 59
what does NOT have to be printed on a food label by law?
Price
39 of 59
what is excluded from having to display the weight of the product?
Bread
40 of 59
The Food Standards Agency have divised a way of making it easier for consumers to know nutritional content. What is this called?
Traffic light system
41 of 59
What are things that affect people's lifestyle called?
social factors
42 of 59
What are ethical factors?
things that can be seen as morally right
43 of 59
What does fair trade mean?
Aiming to give farmers fair prices and better working conditions
44 of 59
What does organic food mean?
Growing food without the use of chemical fertilisers or pesticides
45 of 59
What is the name given to foods that come from animals that are allowed to roam freely?
Free range
46 of 59
What is diabetes?
where blood sugar is higher than normal
47 of 59
What is coeliac disease?
an intolerance to gluten which is found in foods containing wheat
48 of 59
Why is fibre needed in a healthy diet?
to help maintain a healthy digestive system
49 of 59
What are healthy diets high in?
startchy foods
50 of 59
What are healthy diets low in?
sugar
51 of 59
What is the name given to production lines controlled by computers?
Computer Aided Manufacture
52 of 59
state an input in a food-manufacturing production system
Ingredients
53 of 59
Which method of production is likely to be used for baking buns, loaves and cakes in a bakery?
Batch production
54 of 59
what's NOT classed as physical hazard in a food product?
Pesticide
55 of 59
which method of production is likely to be used for making packet pizzas?
Continuous-flow production
56 of 59
What type of machine is used for slicing or cutting food products so that they are consistently the same size?
A centrifuge
57 of 59
what type of machine is used for adding the exact amount of food into a number of containers at the same time?
A depositor
58 of 59
What is an example of a Critical Control Point (CCP)?
Cooking times and temperature
59 of 59

Other cards in this set

Card 2

Front

What food is a good source of protein?

Back

Eggs

Card 3

Front

What is the function of carbohydrates in the body?

Back

Preview of the front of card 3

Card 4

Front

What are starch and sugar types of?

Back

Preview of the front of card 4

Card 5

Front

Which type of fat comes from an animal source?

Back

Preview of the front of card 5
View more cards

Comments

The_Net_Burner_2

Report

These flash cards were  not majorly helpful, I didn't get a single one correct, please make the questions about something less boring than food technology it is a horrible gcse...

Similar Home Economics - Health and Food Technology resources:

See all Home Economics - Health and Food Technology resources »See all All resources »