Food tech revision

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  • Created by: Lilymia
  • Created on: 08-11-17 18:33
name the 3 main sources of meat
animals, poultry and offal
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give 4 examples of animal meat
pork, beef, venison, lamb
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give 4 examples of poultry meat
turkey, duck, chicken, goose
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give 4 examples of offal meat
kidney, liver, tripe, tongue
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what is mechanically recovered meat (MRM)?
when an animal carcass is pressure blasted against a sieve to produce a slurry or paste used for sausages or burgers
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why do you cook meat?
to make it tender, easier to digest and kill bacteria
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what happens to the meat when you heat it?
it changes colour, connective tissues become gelatine, non-enzymic browning takes place (maillard reaction)
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what is the effect of frying meat before casseroling?
the high temperatures seal in the juices and add colour
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what are the 4 methods of tenderising meat?
marinating, mechanical, ageing and using artificial substances
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how do you tenderise meat by marinating?
use an acid e.g. tomato, wine, yoghurt
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how do you tenderise meat by mechanical methods?
mince of flatten the meat with a mallet
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how do you tenderise meat by ageing?
hang the meat to allow enzymes to act
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how do you tenderise meat by using artificial substances?
add concentrated enzymes; these are sold as 'meat tenderisers'
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how should you store meat and poultry?
on the bottom shelf of the fridge to prevent liquid dripping onto other food AND in a clean, sealed container
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what are the 3 main types of fish?
oily fish, white fish and shellfish
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give some examples of oily fish
herring, mackerel, trout, salmon, tuna and sardines
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what are the two types of white fish?
round fish and flat fish
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give some examples of round fish
cod, haddock, coley and whiting
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give some examples of flat fish
plaice, turbot, halibut and sole
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what are the two types of shellfish?
crustaceans or molluscs
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give some examples of crustaceans
crabs, lobsters, prawns and shrimps
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give some examples of molluscs
oysters, scallops, cockles and mussels
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how should fresh fish be stored?
it should be used as soon as possible or covered and stored in the fridge
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how else is fish often stored?
often fish is prepared and frozen at sea
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how are oily fish and shellfish prepared?
they can be canned and stored in brine, tomato sauce or oil
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before frying, grilling or baking fish how must you prepare it?
it must be enrobed i.e. give it a protective coating like flour, breadcrumbs or batter
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name 3 other methods to prepare fish
smoking, steaming or poaching
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what is the main source of milk?
cows
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what is homogenisation?
when milk is forced through tiny holes under high pressure so that the fat droplets from milk are emulsified and the cream does not separate
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what is pasteurisation?
the process of heating milk to 72°C and then quickly cooling it down to 10°C to kill certain bacteria
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what is UHT milk?
ultra heat-treated milk is heated to 132°C-140°C for 1 second before being cooled rapidly in order to sterilise it
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what is dried milk?
when water is evaporated from the milk leaving a fine powder
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what can people with lactose intolerance substitute milk in their die with?
soya, rice, coconut or oat milk as they don't contain lactose
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what is secondary processing of milk? give examples.
it produces other dairy products e.g. butter, cream, cheese, yoghurt
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how is butter made?
by churning cream
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what is cream made from?
the fat in milk
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how is cheese made?
by solidifying milk
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how is yoghurt made?
by adding BACTERIAL CULTURE TO MILK
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what are cereals?
the edible seeds of cultivated grasses
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what are cereals good sources of? (and in the form of what)
carbohydrates (in the form of starch), protein, fibre, vitamins and minerals
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name 6 examples of cereals
wheat, rice, barley, oats, maize, rye
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how can fruit and veg be preserved?
by jamming, pickling and freezing
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why are fruit and veg available all year round?
due to improved technology, production methods and better transport links
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how should fruit and veg be prepared in order to reduce nutrient loss?
prepare them just before use, keep the skin on, don't chop them into small pieces, don't store them in water, cook them quickly in small amount of liquid, eat them raw if possible
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what are class A eggs?
they are clean, fresh and have unbroken shells
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what are class B eggs?
they are removes from their shells and pasteurised
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what are all eggs that are sold in Britain marked with?
a code that shows which egg producer and country they came from and the type of production method e.g. free range etc.
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what class eggs do food manufacturers use?
class B eggs to reduce the risk f poisoning
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how should eggs be stored?
in the fridge and away from strong smelling food
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coagulation definition
the setting of proteins during heating
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aeration definition
when air is trapped in a mixture
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emulsification definition
the use of an emulsifier e.g. egg yolk to stabilise an insoluble mixure
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binding definition
the use of a binding ingredient to bring together all the ingredients in a mixture
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coating definition
adding an ingredient to create a protective layer on a food when cooking
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glazing definition
adding an ingredient to create an attractive finish e.g. egg wash on pastry
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Other cards in this set

Card 2

Front

give 4 examples of animal meat

Back

pork, beef, venison, lamb

Card 3

Front

give 4 examples of poultry meat

Back

Preview of the front of card 3

Card 4

Front

give 4 examples of offal meat

Back

Preview of the front of card 4

Card 5

Front

what is mechanically recovered meat (MRM)?

Back

Preview of the front of card 5
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