food tech 2010

last bit of revison

  • Created by: Charlotte
  • Created on: 18-06-10 08:38
why is omgea 3 fatty acids good for invalids or convalescents?
polyunsaturated fat, reduces blood clotting and abnormal heart rhythms
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what is modelling?
after you have made the first real version of your design idea, you evaluate it
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what food poisoning is linked to chicken and eggs?
salmonella
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Why is fish easier for the body to digest than meat?
no elastin
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what health benefits does omega 3 fatty acids have?
helps concentration, makes HDL cholesterol, increasing memory and brain function
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what food poisoning is linked to meat and meat products?
staphlococcus
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What needs to be used in storage of raw fish to protect it from becoming dry or damage from freeze burns?
homogenise containers
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Does a mollusc fish have a soft unsegmented body and a shell?
True
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what 3 additives use to improve apperance
1.colours 2.bleaching agents 3. glazing agents
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explain canning...
put it through a steaming machine which folds the lid over and seals it, put it in a retort heat to 115-120 Celsius
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what is a closed question?
limited anwers
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How long should cooked fish be kept for?
1-2 days fridge, 2 months freezerfreezer
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Other cards in this set

Card 2

Front

what is modelling?

Back

after you have made the first real version of your design idea, you evaluate it

Card 3

Front

what food poisoning is linked to chicken and eggs?

Back

Preview of the front of card 3

Card 4

Front

Why is fish easier for the body to digest than meat?

Back

Preview of the front of card 4

Card 5

Front

what health benefits does omega 3 fatty acids have?

Back

Preview of the front of card 5
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Comments

Aurelie Tack

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charlotte we have to do something about your interesting spelling mistakes because some might not make any sense to some people

x

Henry L. Richardson

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i agree

Connor G. Butler-Hardcastle

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i dont even know anymore


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