Food Technology - Properties of foods

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This type of carbohydrate is easier to digest than starch.
sugar
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This is a complex sugar and needs to be broken down by digestion.
starch
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An example of this type of carbohydrate is brown bread
fibre
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Carbohydrates are good sources of what?
energy
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Energy that is not used is stored in the body as what?
fat
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Sugar acts as what in things like jam
preservative
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Sugar speeds up what in bread
fermentation
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What is it called when sugar is heated to form a brownish liquid?
caramelisation
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Sugar substitutes are better for your teeth and contain fewer what?
calories
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Starch is used as a what agent when liquid is added?
bulking
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Starch is used as a what agent when moisture is added and heat is applied?
gelling
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What type of starch is used to thicken things like instant deserts?
modified
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Some smart starches are immune to what?
acid
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When dough made with flour is kneaded, what protein is produced?
gluten
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Gluten gives dough its what?
elasticity
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Dough mixture contains yeast, which ferments the sugar to produce what?
carbon dioxide
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When gluten reaches a high temperature it does what?
coagulates
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Protein is made out of what?
amino acids
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We need protein for growth and what?
repair
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Red meats are great sources of protein but can cause what?
heart disease
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Poultry is a good source of protein but low in what?
saturated fat
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The three main types of fish are oily, white and what?
shellfish
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What type of foods are good sources of protein for vegetarians?
legumes
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Three types of alternative proteins are TVP, Quorn and what?
tofu
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Eggs have how many functions?
six
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Raw eggs may contain which bacteria?
salmonella
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Fried eggs can absorb a lot of fat from the what?
oil
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How many main types of fats and oils are there?
six
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The main types of fats and oils are butter, margarine, lard, suet, oils and what?
low fat spreads
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Fats and oils are used a lot in pastries and what?
biscuits
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Functions of fats and oils include shortening, flavour, colour, cooking, enriching and what?
emulsions
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The body needs a certain amount of fat to stay what?
warm
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Saturated fats come mainly from what?
animals
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Unsaturated fats come mainly from what?
vegetables
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Our bodies use fat to make what?
cholesterol
35 of 75
We get most of our vitamin A from what?
retinol
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Vitamin A is needed for good what?
eyesight
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Vitamin A also helps with the growth and functions of what?
tissues
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Vitamin B comes as B1, B2, B3 and what?
folic acid
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Vitamin B helps mostly with the release of what?
energy
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Vitamin C is found in a lot of what type of fruits?
citrus
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Vitamin C keeps what healthy?
blood vessels
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Vitamin D is found in oily fish and eggs but is also produced when the skin is exposed to what?
sunlight
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A lack of Vitamin D can lead to rickets and what?
osteoporosis
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Calcium is needed for strong bones and healthy nerves and what?
muscles
45 of 75
Iron is found in dark green what?
vegetables
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Iron is needed to form part of the what which gives blood cells their red colour?
haemoglobin
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Lack of iron can cause what?
anaemia
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An additive is something thats added to a food to improve its what?
properties
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Some additives occur naturally and some are made how?
artificially
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Which type of additives prevent bacteria from growing?
preservatives
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What type of additives make the food look more attractive?
colourings
52 of 75
What type of additives improve the taste or aroma?
flavourings
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What type of additives keep foods stable?
emulsifiers
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What type of additives are used to thicken products?
setting agents
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What type of additives are used to help mixtures rise?
raising agents
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What is the biological raising agent which cause fermentaiton?
yeast
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What is the chemical raising agent powder used to make cakes rise?
baking powder
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Additives can disguise low quality what?
ingredients
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Some additives used in large amounts can be bad for our what?
health
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Foods can be acidic, neutral or what?
alkaline
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Vinegar gives a softer what?
texture
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Lemon juice prevents enzymic what?
browning
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Lactic acid fermentation produces what?
yogurts
64 of 75
Acids add what?
flavour
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Acids help to what foods?
preserve
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Bicarbonate of soda acts as a what agent?
raising
67 of 75
Cornflour gives a what texture?
thicker
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How many portions of fruit and vegetables do you need per day?
five
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Vegans don't eat any what products?
animal
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People with coeliac disease can't eat a protein called what?
gluten
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People who are lactose intolerant can't digest what?
lactose
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Diabetics have to control their blood what levels?
sugar
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A genetically modified food is one thats had its what altered to give it useful characteristics?
genes
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A functional food has been artificially modified to provide a particular what?
health benefit
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Other cards in this set

Card 2

Front

This is a complex sugar and needs to be broken down by digestion.

Back

starch

Card 3

Front

An example of this type of carbohydrate is brown bread

Back

Preview of the front of card 3

Card 4

Front

Carbohydrates are good sources of what?

Back

Preview of the front of card 4

Card 5

Front

Energy that is not used is stored in the body as what?

Back

Preview of the front of card 5
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