Food tech Y11 Mock

Vitamin C

B group vitamins

Folic acid

Needed for healthy connective tissue

Helps wounds heal

Helps in the absorption of iron

Is an antioxidant

Citrus foods (lemons,limes,oranges,grapefruit etc)

Blackcurrents

Red/green peppers

They get scurvy.

This causes swollen gums,joint pain and wounds fail to heal.

Can cause stomach pain and diarrhoea.

• Keep the foods cool and dry

• Store airtight

• Keep milk and grains away from strong light

• Limit surface area

• Cooking/eating as soon as possible

• Buy the freshest vegetables

• Steam foods,don’t boil

• Keep skins where possible

• Avoid continuous reheating

• Use minimal amount of cooking

• Serve raw where possible

• If boiled,use water to create soup

• Maintains normal bones and teeth

• allows normal blood clotting

• controls muscle contractions including the heart beating

• Milk/dairy products

• Edible soft bones of fish (canned salmon)

• Green leafy vegetables

• Fortified soya bean products

• Bread (fortified in UK)

By hormones like vitamin D.

Calcium is withdrawn from bones.

This leads to low bone density which can cause osteoporosis.

This may be caused by a lack in vitamin D which is common in teenage girls.

• The formation of haemoglobin in red blood cells

• Transport of oxygen around the body

• Function of the immune system

• Normal cognitive function

• Reduction of tiredness and fatigue

• Cell division

Haem iron.From animal source.This is readily absorbed into the body.

Non-haem iron.From plant sources,fortified foods and supplements.Vitamin C helps the absorption.

• Cereals

• Vegetables

• Nuts

• Egg

• Fish

• Meat

Iron deficiency anaemia.

It is the most common nutrient deficiency. Menstruating women are at a higher risk for this.

• Vitamins A,C and E

• Calcium,Phosphorus and Fluoride

• Calcium and Vitamin D

• Iron and Vitamin C

• Carbohydrates and the B vitamins

someone who chooses not to eat anything made from animals or fish, including eggs, milk and cheese

The process of determining the nutritional value of foods

The primary group of people that something,normally an advertising campaign,is designed to appeal to.

A daily log of what you eat or drink each day

Collections of data on the nutritional contents of food.

Cardiovascular disease is when blood flow is restricted because of fatty deposits inside an artery. .Strokes are when blood flow is cut off to the brain or when a blood vessel in the brain bursts.

Abnormal or excessive fat accumulation

They leech into the cooking water and are destroyed when exposed to heat for a long time.

They are lost when fat is drained

They leech into the cooking water.

The fat coats the flour particles and prevents them from absorbing water.This reduces the gluten development,which would cause the dough to become elastic.

Used in shortcrust pastry,biscuits and shortbread.

This is achieved by creaming a fat with caster sugar.

Small bubbles of air are incorporated and form a stable foam which can be baked to give the springy texture.

Used in creamed cakes.

This describes the ability of a solid fat to soften over a range of temperatures.Fats do not melt at fixed temps but at a range.

This plasticity is due to the mixture of triglycerides,each with its own melting point.

A mix of two parts,Hydrophilic and hydrophobic.

1. Oil in water emulsion forms when the amount of water is greater than the amount of oil.Tiny droplets of oil are spread throughout the water.E.g milk

2. Water in oil emulsions forms when the amount of oil is greater than the amount of water.Tiny droplets of water are spread throughout the oil.E.g Butter

Fat globules ‘smash’ together in churning which causes the outer layer to break open these two fat globules are now combined as a larger particle.As you continue churning the fat particles become so large that they come together in a large mass.

The forced mixture of two substances (oil and water) that would normally separate from each other,

The change in structure of a protein. The long chain of amino acids that make up a protein unfold from their coiled state.

1. adding acid

2. mechanical action

3. heating

This is when the protein in milk is denatured by acid.

The milk then develops a slightly lumpy appearance as all the protein in the milk has clumped together.

This is the setting of protein brought about by heat and is IRREVERSIBLE.

• Heated protein foods will coagulate in different ways

• Meat protein will shrink when they coagulate(heating meat in a liquid will change the structure of the muscle fibres) The protein collagen will change to gelatin.

• Egg whits become solid and turn white as they coagulate at 60C but egg yolk becomes solid at 70C

• The protein in wheat is called and as this sets it gives the food their firm structure.

• The milk proteins will coagulate and form skin on heated milk

• Syneresis results from the over-coagulation of egg protein. Water is pushed out of the eggs.

Gluten is a protein made from two proteins: GLUTENIN and GLIADIN

Glutenin gives the dough elasticity and Gliadin binds the dough together.When water is added gluten is formed.

As the dough is kneaded gluten continues to form, creating a framework in the bread dough which traps the CO2 from yeast.

• meat

• eggs

• nuts

• poultry

• fish

• beans

• lentil

• dairy

• vegetables

• soy beans

• helps body grow and repair

• forms structural and functional elements of body cells

• growth in muscle mass

• provides energy

• involved in various metabolic reactions

• rice and peas

• beans on toast

• hummus and pita

• bean chilli and rice

RNI is set at 0.75g of protein per kg of body weight per day as an adult.

The average male should have 56g of protein per day

The average female should have 45g of protein per day.

This is a disease in children when they are weaned off milk to a diet low in protien.It is a form of severe malnutrition.

Made from: beans,flour,water and flavours

Made into: Tofu and TVP

Nutrition: Provides protein

Made from: micro-organisms and egg whites

Made into: Chicken fillets/meat substitutes

Nutrition:

• High in HBV protein

• High in fibre

• low in fat

• low in vitamins and minerals,needs to be fortified

a substance in the diet that stops the use of protein for energy

Polysaccharides found in cell walls of veg,fruit,pulses and cereal grains.

Unlike other types of carbohydrates,these are not absorbed in the small intestine to provide energy and instead is digested in the large bowel by bacteria.

• wholegrain cereals and cereal products

• pulses

• fruit and veg

• nuts and seeds

• brown rice

• potatoes

• constipation

• IBS

• diverticulitis

• heart disease

• some cancers

• blood sugar fluctuations

• a rise in cholesterol levels

• immune system may be compromised

Soluble fibres dissolve in water.

Soluble fibres include plant pectin and gums.

Soluble fibre creates a gel once it dissolves to improve digestion.

In soluble doesn’t.

In soluble fibres includes plant cellulose and hemicellulose.

Insoluble fibre attracts water to your stool,causing less strain on your bowel.

Low density lipo-protein.This is ‘bad’ cholesterol which builds up and eventually clogs up arteries.

High density lipo-protein.This is ‘good’ cholesterol which absorbs cholesterol in the blood and carries it back to the liver.

On the bottom shelf above the drawers.

This is so no juices drip and contaminate other foods.

On the top shelf.

1. Wrap foods that aren’t already

2. The top shelf is most likely the warmest

3. Door shelves are warmer than other parts

4. Food should be refrigerated for short amounts of time

5. Let hot foods cool before putting them in the fridge

6. Try not to open and close the fridge door a lot.

7. Fridges should be cleaned out regularly

8. Keep raw meat covered and on the bottom shelf

9. Drinks and milk should be kept in the door.

• Hair up

• Wash hands

• Sleeves rolled up

• Don’t touch your face

• Cover cuts

• Gloves,mask

• Hair/beard net

• Apron

• No jewellery

1. Clean and disinfect the probe before use

2. Insert the probe to the centre or thickest part of the food

3. Wait a few seconds for the display to stabilise before taking a reading

4. Read the temperature

5. Check the food has reached 75 C

6. Clean and disinfect the probe after use

• Make sure foods are in date

• Buy cold foods when a fridge/freezer is available

• Keep high risk foods out of the danger zone for as short as possible.

• Planning meals before buying

• Cooking the correct quantities

• Storing foods correctly

• Picking less attractive foods

• Reuse leftovers

• Only buy foods you know will be eaten

• Make date labels clearer

• Adding storage advice

• Produce resealable packaging

• Most isn’t reused

• Takes a lot of energy to break down

• Ends up in land fill and releases many pollutants

The distance food travels from field to plate

• Supports local farmers/businesses

• Generally fresher

• Sometimes better nutrition

• Generally cheaper

• Isn’t necessarily organic

• Produce can only be grown at certain times of the year

• Less variety available

Producing crops with no artificial chemicals

• No GM crops

• Use of natural fertiliser

• Restricts use of chemicals

• Taste nicer

• Looks after wildlife

• Expensive

• Less available in shops

• Limited choices

• Same nutrients

• Short shelf life

A measure of the impact the product or an individual has on the environment,in terms of the amount of greenhouse gases they produce.

Someone who doesn't eat meat and eggs

Someone who eats vegetables,eggs and dairy products but not meat.

Someone who chooses not to eat anything made from animals or fish, including eggs, milk and cheese.

Different foods have different amounts and types of amino acids.

Vegans and vegetarians can get all essential amino acids by combining two LBVs.

• Unhealthy diet

• Lack of Physical activity

• Tobacco use

• Alcohol use

• High cholesterol

• Unhealthy diet

• Little to no exercise

• Genetics

• Health conditions

• Stress/mental health problems

• milk and butter

• liver

• oily fish

• eggs

• fortified breakfast cereals

• developing and maintaining bones and teeth

• healing broken bones

• helping the body absorb calcium

• preventing bone diseases

It can result in rickets in babies and toddlers.

• pregnant and breastfeeding women

• babies and young children under 5

• people who are not exposed to the sun often

• people who have darker skin

10 micrograms.

It is made of oil,vinegar and eggs.

Egg yolk contains lecithin, an emulsifier, as it attracts both oil and water so binds the ingredients together.

Lemon juice helps to stabilise the mixture.

It is judging the different sensory qualities, (senses).

• to ensure food meets customer expectations

• to ensure that any changes to the product (sugar free etc) remain acceptable and consumers still like the product

• to guarantee that food products remain consistent.

• to compare food products with competitors

• to ensure food products meet the original specification

• to monitor the quality and shelf life of food products over time

• paired preference test

• hedonic ranking

• triangle test

• ranking test

• rating test

• profiling

A person is given two samples and is asked which they prefer.

This is a type of preference test that finds out if people like or dislike a product/s.

They rank the samples on how much they like them.

This is used to detect differences in two samples, a person is given three sample, two are the same, and they have to find the odd-one out.

Looks at a particular sensory property in a number of samples.

Allows people to rate different sensory properties of a food.

Used to get a detailed description of the appearance, taste and texture.

• distractions including smells should be removed

• lighting should be controlled and coloured lighting should be used if there are visual differences between samples

• seating should isolate testers

• water should be provided to allow the sampler to cleanse between samples