Food Tech

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  • Created by: Eyllaf
  • Created on: 27-05-14 17:16
Name six of the nutrients in red meat
Iron, fat, protein, Vitamin A, Vitamin D, thiamine, riboflavin
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suggest four methods of tendorizing meat before cooking
beating, mincing or cutting into small pieces, hanging, scoring, soak/marinade in acids
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Give two methods of cooking meat
braising and boiling
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Give reasons for reducing the intake of red meat as nutritional advice [3]
Narrows arteries, cholesterol deposited in artery walls, contains saturated fat, high in cholesterol, blocks arteries and can lead to coronary heart disease.
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List four causes of food spoilage.
yeasts, moulds, bacteria and enzyme action
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Identify four conditions which promote food spoilage
warmth, moisture, food, time,oxygen, correct pH
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Explain how freezing prevents food spoilage [2]
low temperature (-18C) stops growth of bacteria; water is unavailable
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Explain the reasons for fast-freezing food [2]
at -25C small ice crystals form within cell walls but do not rupture cell walls. the content does not escape from cells when thawed
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Give the temperature at which a domestic refrigerator should operate
4C
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What would happen if the temperature in the refrigerator was too high?
it becomes warm enough to allow bacteria to multiply more quickly - food will not keep for so long
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what would happen if the temperature in the refrigerator was too low?
water in the eggs, green vegetables will freeze and the texture of the food will be damaged
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State five rules for storing food in a refrigerator
use food in rotation- prevents waste, wipe milk bottles-to prevent dirt from outside being brought in, keep raw and cooked food separate-prevents cross contamination, raw meat at bottom-prevent juices dripping onto cooked food
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(continued)
temperature must be approx 4C- to slow down growth of micro organisms, cover strongly smelling food- to prevent tainting of other food
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Define water soluble vitamins
water soluble vitamins dissolve in water because it cannot be stored in the body so it is excreted in urine.
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Define fat soluble vitamins
Fat soluble vitamins can be stored in the body, usually in the kidney
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What are the advantages and disadvantages of steaming?
Little attention needed,food easily digested, little loss of nutrients - slow, kitchen may become hot, flavor not developed, colour of food pale and insiped
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what are the advantages and disadvantages of frying?
quick method of cooking, food becomes brown, crisp surface, flavour developed - adds fat to product, needs constant attention during cooking, may be difficult to digest, can be a dangerous process
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what are the advantages of using a microwave oven?
quick, cook and serve in same dish, saves washing up, kitchen does not get hot, no preheating oven needed, food does not burn
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what are the disadvantages of using a microwave oven?
food does not brown, flavours not developed, dish does not become crisp, hot spots may develop, food needs stiring during cooking, only suitable for small or thin pieces of food
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Define the term monosaccharide
simplest form of a carbohydrate. its basic unit is C6H12O6 it is the breakdown product after digestion.
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Give 2 examples of monosaccharides
Glucose, Fructose
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Define the term disaccharides
Double sugar made up of 2 molecules of simple sugar, its molecular formula is C12H22O11
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Give 2 examples of disaccharides
Sucrose, Lactose
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what is a Non- starch polysaccharide? (NSP)
Indigestible carbohydrate or also known as diatery fibre. complex molecule that cannot be broken.
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How is NSP used by the body?
It adds bulk and absorbs water which softens the faeces making it easy to remove. It stimulates peristalysis as well.
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Name four foods which are good sources of NSP
Tomatoes, wholemeal bread, brown rice, green vegetables
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Explain how iron is used in the body
produces haemoglobin which is a red pigment in blood. It takes up oxygen to form haemoglobin which then carries oxygen to cells in the blood which oxidize glucose to produce energy.
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Name four foods which are good sources of iron
Liver, kidney, red meat, cocoa
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Name the vitamin which is important for the absorption of iron
Vitamin C
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State with examples, four reasons for serving sauces with meals
Gives flavour to dull dishes- steamed fish and sauce, improves texture - gravy and steak, improves appearance - pasta and tomato sauce, Binds foods together- rissoles
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List six nutrients found in fish
Vitamin D, Vitamin A, Fluorine, Fat, Protein, Sodium
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State six points to look for when buying fresh fish
firm flesh, bright eyes, stiff tail, bright red gills, pleasant smell, plump
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Give 2 reasons for using a wooden spoon when making roux sauce
Does not scratch pan, will not conduct heat
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Give two reasons for lumps in a finished roux sauce
not stirred well, milk added to quickly
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Other cards in this set

Card 2

Front

suggest four methods of tendorizing meat before cooking

Back

beating, mincing or cutting into small pieces, hanging, scoring, soak/marinade in acids

Card 3

Front

Give two methods of cooking meat

Back

Preview of the front of card 3

Card 4

Front

Give reasons for reducing the intake of red meat as nutritional advice [3]

Back

Preview of the front of card 4

Card 5

Front

List four causes of food spoilage.

Back

Preview of the front of card 5
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