Home Economics - Food & Nutrition CHAPTER 2

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  • Created by: taryn.
  • Created on: 08-05-17 20:28
What does R stand for in ROWE (causes of nutrient loss)?
RANCIDITY - antioxidants added to prevent this, unpleasant taste/smell of fats/oils, caused by oxidation
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What does O stand for in ROWE (causes of nutrient loss)?
OXIDATION? - colour and texture change, air, heat and light speed up process and VIt C in particular is lost
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What does W stand for in ROWE (causes of nutrient loss)?
WATER LOSS - B and C vits most affected, fruit and veg loose moisture and dry out
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What does E stand for in ROWE (causes of nutrient loss)?
ENZYMES - speed up ripening during storage, can cause browning
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What can we do to prevent nutrient loss?
Buy fruit and veg frequently and local produce, Storage - cool, dark place. Preparation - slicing, chopping and grating cause loss of water, Cooking - high temps destroy vits so stir frying, microwaving, steaming are better
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What is denaturation?...what temp does it take place at?
Breaking down the links in chains of amino acids - 60oc
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What is coagulation?
Setting of proteins during heating
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What is gelatinisation?...what temp does it take place at?
thickening of starch when moist heat is applied - 85oc
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What is Dextrinisation?
browning of starch when dry heat is applied
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What is caramelisation?
browning of sugar when dry heat is applied
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Food Additives - Why are they used?
improve: shelf-life, flavor, appearance, color, smell, consistency, nutritional value
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Food Additives..P...?...what is is used in?
Preservatives - used in bacon, sausages
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Food Additives..A...?...what is is used in?
Antioxidants - cakes, biscuits etc
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Food Additives.C...?...what is is used in?
Colourings - sweets, yoghurts, deserts
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Food Additives..F...?...what is is used in?
Flavourings - add flavour - soft drinks, mousse
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Food Additives..F E...?...what is is used in?
Flavour enhancers - give more intense flavour - cook-in sauces
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Food Additives..E...?...what is is used in?
Emulsifiers - mix water and oil together prevent separation - salad dressings
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Food Additives..S...?...what is is used in?
Stabilizers - prevent separation - yoghurts
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What are the disadvantages of food additives?
May cause hyperactivity in children and allergies
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What is fortification?
Adding of nutrients to improve nutritional value of foods
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Other cards in this set

Card 2

Front

What does O stand for in ROWE (causes of nutrient loss)?

Back

OXIDATION? - colour and texture change, air, heat and light speed up process and VIt C in particular is lost

Card 3

Front

What does W stand for in ROWE (causes of nutrient loss)?

Back

Preview of the front of card 3

Card 4

Front

What does E stand for in ROWE (causes of nutrient loss)?

Back

Preview of the front of card 4

Card 5

Front

What can we do to prevent nutrient loss?

Back

Preview of the front of card 5
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