Food Revision

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Name 4 functions of sugar
AERATES, preserves, adds colour, improves flavour,sweetens, SPEEDS UP FERMENTATION
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Name the four sources of protein
Animal, dairy, vegetable, alternative sources
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Name 4 functions of protein
COAGULATION, adds colour, to coat/enrobe, binding, thicken,EMULSIFY
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What is saturated fat-Is it good or bad? Examples.
BAD- usually solid at room temperature (lard, butter)
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What is unsaturated dat- good or bad? Examples.
GOOD- vegetable fats/ oil, liquid at room temperature
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Functions of fats/oils.
AERATES, extends shelf life, shortening in pastry, flakey texture, adds colour
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What is coagulation?
Coagulation is when the protein is heated up in a product which then sets, giving it a set structure.
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What is gelatinisation?
The starch is heated in a pan with a liquid; the starch grains swell up and the starch absorbs the liquid; starch grains burst;releases gel to THICKEN the sauce.
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Name 5 finishing techniques?
piping, dusting, glazing, chocolate, icing, feathering
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Is yeast biological or chemical?
Biological
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What does yeast need to grow?
Liquid,sugar, warmth, time
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What are the 3 sources of protein for vegetarians?
Quorn. Tofu, TVP (
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The definition of an emulsifier.
Two immiscible held together in a stable state by means of a third substance, which is present in small quantities known as an emulsifier, e.g. LECITHIN found in egg yolk.
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Why is strong flour good to use in bread?
Because strong flour has a HIGH GLUTEN CONTENT. As water is added the gluten develops creating stretchy dough which is easy to rise when a raising agent is added
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What is a foam?
bubbles of air trapped inside a liquid e.g. whipped cream
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What process is occuring in foams?
Coagulation
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What is a gel?
a small amount of solid in a large amount of liquid e.g. gelitine
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Give 3 examples of what fat is used in cake baking.
adds flavour, adds colour, texture, INCREASES SHELF LIFE
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Give 3 examples of why raising agents are used in cake baking.
AERATES, increases volume, light texture
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Give 3 examples of why eggs are used in cake baking.
COAGULATES, EMULSIFIES, adds colour, traps air
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Give 3 reasons why flour is used in cake baking.
Structure, Sets, DEXTRINISATION
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Give 3 reasons why sugar is used in cake baking.
sweetens, adds flavour, holds air, CARAMELISATION
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Give 4 reasons why we have sauces.
Moisture, appeal, texture, flavour, nutrition, colour
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Why is a liquid needed in a sauce?
GELATINISATION
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why is flour needed in a sauce?
to provide the starch needed for gelatinisation
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What is vitamin C used for?
the immune system
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What is vitamin A used for?
to aid the eyes, healthy bones,
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What are the 5 sections of the eat well plate?
Fuit and veg, carbohydrates, dairy, fatty foods, protien
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What amount of salt should the average woman have per day?
6g
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What can a poor diet lead to?
obesity, strokes, hgih blood pressure, cancer, diabeties;2
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What are some sources for viamin A?
carrots, apricots, milk, fish, eggs
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Why do people have specail diets?
loose weight, illness, avoiding foods because they're allergic, they choose to
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what can't a vegetarian have? and say examples to replace them with.
Meat- quorn, tofo, soya beans, spinach
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What can't a vegan have? say example of replacements.
no meat or animal products- beans soya milk and rice milk
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What can't a coeliac have? say examples of replacements.
Wheat or gluten- rice flour
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What can't a low calorie diet have? say examples of replacements.
High amount of calories- reduced sugary carbohydrates, splenda, lean meat
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what can't a lactose free diet have? say examples of replacements.
dairy products- lactose free milk, rice milk, dairy cheese
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Why do alkali foods need to be added with other flavours?
Because it has a bitter, unpleasent taste
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Give 3 examples of acid use in food.
tenderises meats, soften margarine, preserves foods,speeds up fermentation
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What is the danger zone?
5-60 degrees
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Where is modified starch commanly found in?
INSTANT PRODUCTS- custard, tinned soup, noodles in sauce, gravy granules
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Name 3 advantages of SMART materials?
CONSISTANT, easy to make, doesn't take long to prepare, cheaper, low skill, reliable
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Name 3 disadvantages of SMART materials?
unhealthy, not fresh, added salt/sugar
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What are Genetically Modified Foods (GM), give examples
They have been created by scientists to have ALTERED characteristics; perfectly shaped fruits, disease resistant crops
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Why do people disagree with GM?
because they don't know what the effects are and it messes with nature
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What does sensory mean?
How food tastes, looks, feels, smells.
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What are the 4 types of method testing?
Profiling, Rating, Ranking and Difference tests
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What are standard components?
pre-prepared ingredients
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Give 5 examples of standard components.
Pizza bases, grated cheese, stock cubes, ready-made pastry, sauces for pasta, cake decorations,dried herbs
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Name 5 advantages for standard components.
Consistant flavour, saves time, good quality, fast, low skill, saves money
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Name 5 disadvantages for standard components.
flavour isn't as good, reliability issues, storage space, more expensive, extra additives, extra salt/sugar
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What are additives used for in foods?
to improve charactersitics to rovide a high quality food product- extended shelf life
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Name 4 NATURAL additives.
Salt, Sugar, Spices, fruit and vegetable based colours
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What are arificical additives.
chemicals designed by food scientists
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Why are preservatives used, give an example.
To help food stay edible for longer; processed meat, baked foods
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Why are anti-oxidants used in food, give an example
to stop fats going rancid; fruit and butter
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Why do we package food? Name 5 examples.
Protect from bacteria, stop customers tampering with it, preserves and extends shelf-life, easy for transport, important information,
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What is required, by law, to be on the box of food products? Name all 9.
Name, Weight, Ingredients, Instrusctions, Storage, Use by/best before date, Allergies?, place of origin, name and address.
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Give the definition of USE BY and BEST BEFORE
USE BY- MUST use it before the date to prevent illness BEST BEFORE- tastes better if eaten before the date
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What is fair trade?
Is when the companies pay the employers a fair price for what they sell.
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What is job production? Give an example of when it is used.
When the product is unique and takes a long time to make; a wedding cake
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What is batch production? Give an example of when it is used.
The product is very similar to others; sausage rolls in a factory
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What does CAD stand for? what does this mean?
Computer Aided Design- computer designs the packaging, the costing, the storage boxes
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Advatages of CAD?
Easy to change, no error, quicker, accurate, cheaper
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Disadvatages of CAD?
None
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What is CAM? what does this mean?
Computer Aided Manufacture- makes things through machines e.g. bratt pan (soups) depositers (pizza sauces) rotary cutter (biscuits)
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Advantages of CAM?
eliminates human error, quicker, more made, cheaoer in the long run, more hygenic
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Disadvantages of CAM?
expensive to set up if machines break
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Give 5 examples of sustainability and environmental issues.
Local, free range, fair trade, organic, GM, packaging, food miles, compost
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Advantage and disadvantage of food miles. Give an example.
AD- has a choice of food that cannot be locally sourced DIS- reduces freshness, transport; fruit, pies
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What is the definition of organic?
No fertilisers have been added to help it grow, natural
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What sort of foods are represented with red, blue, green, yellow, white and brown boards?
red- raw meats blue-fish green- fruit and salads yellow- cooked meats white- dairy products brown-vegetables
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What temperature should food be re-heated at?
72 o
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What temperature should food be kept warm at?
63 o
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What temperatures should the fridge and freezer be kept at?
fridge- 0-5o freezer- -18o
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What temperature does bacteria grow at?
37o
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Other cards in this set

Card 2

Front

Name the four sources of protein

Back

Animal, dairy, vegetable, alternative sources

Card 3

Front

Name 4 functions of protein

Back

Preview of the front of card 3

Card 4

Front

What is saturated fat-Is it good or bad? Examples.

Back

Preview of the front of card 4

Card 5

Front

What is unsaturated dat- good or bad? Examples.

Back

Preview of the front of card 5
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