Food Technology

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What are the 3 types of contamination?

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1

What are the 3 types of contamination?

Physical, Biological, Chemical

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2

What are some examples of physical contaminants?

Metal, Glass, Wood, Pests, Hair

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3

What are some examples of biological contaminants?

Bacteria - Pathogenic and Spoilage

Viruses

Fungi - Molds and Yeasts

Parasites

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4

What are some examples of chemical contaminants?

Pesticides, Food additives, Cleaning agents, Environmental pollutants

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5

What are enzymes?

Biological catalysts that help speed up digestion throughout the body.

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6

What are the 7 main nutrients?

Minerals, Vitamins, Lipids, Proteins, Carbohydrates, Water, Fibre.

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7

What are the 3 digestive enzymes?

Amylase, Protease, Lipase.

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8

What are proteins used for and where are they found?

Growth and repair of cells - Beef, legumes, fish

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9

What is the deficiency name for protein and what is its symptom?

Kwashiorkor - Abdomen swelling.

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10

What are lipids used for and where are they found?

Insulation and energy storage - Avocados, Nuts, Fish

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11

What is the deficiency name for lipids and what is its symptom?

Obesity - Severely overweight.

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12

What are carbohydrates used for and where are they found?

Provide glucose to be used in respiration to release energy - Rice, potatoes, Pasta.

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13

What is the deficiency name for carbohydrates and what is its symptom?

Starvation - Severely underweight

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14

What is the use of Vitamin A in the body and where is it found?

Makes a chemical in the eye for vision - Carrots, Butter.

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15

What is the deficiency name for Vitamin A and what is its symptom?

Night blindness - Blurry vision.

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16

What is the use of Vitamin C in the body and where is it found?

Sticks together cells that line surfaces + Anti oxidant + Helps form and maintain bones, cartilage, skin and blood vessels - Fruit and Vegetables.

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17

What is the deficiency name for Vitamin C and what is its symptom?

Scurvey - Gum bleed

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18

What is the use of Vitamin D in the body and where is it found?

Helps bones absorb calcium - Sunlight, Liver, Oils

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19

What is the deficiency name for Vitamin D and what is its symptom?

Ricketts - Soft bones.

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20

What is the use of Calcium in the body and where is it found?

Making teeth and bones - Vegetables and dairy

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21

What is the deficiency name for Calcium and what is its symptom?

Osteoperosis - Brittle bones

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22

What is the use of Iron in the body and where is it found?

Helps to make haemoglobin for carrying oxygen - Spinach, red meat

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23

What is the deficiency name for Iron and what is its symptom?

Anaemia - Fatigue, nausea, dizziness.

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24

What is the use of Fibre in the body and where is it found?

Helps to move undigested waste through the body - Fruit and Vegetables.

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25

What is the deficiency name for Fibre and what is its symptom?

Constipation - Bloated, constipated

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26

What is the use of Water in the body and where is it found?

Bathes all cells - Water, Fruits

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27

What is the deficiency name for Water and what is its symptom?

Dehydration - Dizzy, weak, headache

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28

What is an intrinsic sugar?

Sugars that are already present in the food without additives.

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29

What is an extrinsic sugar?

Sugar additives / added onto the food.

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30

What is an example of an intrinsic sugar?

Lactose, Fructose

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31

What is an example of an extrinsic sugar?

Table sugar, artificial flavours

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32

What is starch gelatinisation?

Process when moist heat is applied to starch grains, which swell in size and break open, releasing amylose, which thickens the mixture around boiling point.

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33

What is caramelisation?

The browning of sugar when heated in dry or moist heat.

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34

What is dextrinisation?

The browning of starch when heated in dry heat - Starch is converted into dextrins.

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35

What is mailard reaction?

complex reaction between amino acids and sugars - dry and moist heat

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36

What is the equation for the mailard reaction?

Protein + sugars + 140 degrees celcius → Mailard reaction

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37

What is coronary heart disease?

Hearts blood supply is restricted by a build up of fatty substances in the coronary arteries.

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38

What are some features of bacteria?

Can spoil gravy, shellfish, meat and poultry

unicellular

divided into pathogenic and harmless

need food, warmth, and time to grow

grow best in neutral conditions

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39

What are some features of yeast?

Grow between 25-29 degrees celcius

Reproduce through budding

unicellular

spoils jam, honey, fruits, etc.

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40

What are some features of mold?

Grow between 20-30 degrees celcius - can also grow in low temps

spoils bakery products

need moisture

produce thread like filament to help them spread

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41

How does yeast help in raising batter?

Yeast produces gas bubbles

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42

How does baking powder help in raising batter?

Reacts to release air when mixed and heated

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43

How does baking soda help in raising batter?

Needs an acid to release gas

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44

How does mechanical incorporation help in raising batter?

Methods like whisking traps the air molecules in the batter

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45

How does steam leavening help in raising batter?

Water in the batter turns to steam and expands during baking.

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46

What are nutrients?

Chemicals found which nourish the body

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47

What is a monosaccharide?

The simplest unit of carbs

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48

What are some examples of monosaccharides?

Glucose and Fructose

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49

What is a disaccharide?

Formed when 2 simple sugars are formed

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50

What are some examples of disaccharides?

Sucrose, lactose, and maltose

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51

What is a polysaccharide?

Long chain of polymeric carbs

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52

What are some examples of polysaccharides?

Cellulose and starch

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53

What is an essential amino acid?

Amino acids that the body has to get from outside sources such as food.

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54

What are some essential amino acids?

Histidine, valine, leucine

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55

What is a non-essential amino acid?

Amino acids which the body is able to produce naturally

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56

What are some non-essential amino acids?

Asparagine, alanine

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57

What are some fat soluble vitamins?

A, D, E, K

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58

What are some water soluble vitamins?

B, C

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59

Steaming

cooking using moist heat

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60

Blanching

Scalding vegetables in boiling water for a short time e.g. broccoli

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61

Boiling

liquid turns into vapour when heated in boiling point

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62

What do sauces do?

enhance flavour and texture

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63

How can sauces be served?

pouring, coating, binding

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64

What is the process of cake making?

Rubbing in - rubbing in cold fat into flour

All in one - soft butter, mix altogether

Creaming - soft butter, cream butter until fluffy, add egg, fold in flour

Melting - melt butter, add sugar, mix egg + flour

Whisking - whisk egg + sugar, fold into flour

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65
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