food technology October mocks (copy)

this includes: Methods of cooking The Eatwell Guide/current healthy eating Eggs - nutrients and their functions Food packaging - functions Sensory Evaluation Food waste Safe storage of food Nutritional needs of different groups of people

methods of cooking

what are the 3 different way heat can be transferred

1. conduction

2. convection

3. radiation

whats conduction

• a transfer of heat energy through the vibration particles of e.g pans

• when pans placed on the hob, the heat energy from the hob causes particles to vibrate in the pan

• process continues throughout pan until heat has passed all the way through

whats convection

• a transfer of heat energy through gases or liquids e.g. ovens

• convection currents (warm air rising and cooler air taking its place) results in the whole fluid/air being heated

whats radiation

• the transfer of heat energy through waves of radiation e.g. microwaves + grills

• unlike convection and conduction, theres no direct contact between the heat source and the food

what are the 6 ways of water based cooking

1. boiling

2. steaming

3. blanching

4. simmering

5. poaching

6. braising

how are foods cooked using boiling

• by heating it in a pan of boiling liquid

• harsh method of cooking - couldn’t be used on sifter foods as bubbles would break it up

• healthy as no fat is added however if boiled for too long colour, flavour and vitamins are lost in the water

how are foods cooked using steaming

• cook food with steam from boiling water/ stock

• used for fish, rice and veg

• gentle way to cook so good for delicate foods

how are foods cooked using blanching

• part cooking the food in water for short amount of time before putting it in cold water

• cold water stops cooking process to preserve colour, texture and vitamins

how are foods cooked using simmering

• like boiling but more gentle ad the temperature if lower

• preserves nutrients more than boiling

how are foods cooked using poaching

• involves cooking food in a pan of liquid below boiling point

• gentle way to cook - keeps food tender

• nutrients and flavours are transferred to the liquid

• if food is poached in a sauce, can absorb flavours

how are foods cooked using braising

• involves slowly cooking food in an ovenproof pot

• food is cooked in the covered pot by using simmering and steaming

• before meat is braised, id lightly browned to seal it and keep juices inside

• flavours from liquid and herbs are then absorbed by the meat whist braising

what are the 2 fat based methods of cooking

1. stir frying

2. shllow frying

how is stir frying used to cook foods

• tends to be done in a wok coated in small amount if oil

• food cooks quickly ans needs to be moves around all the time so it dosnt burn

how is shallow frying used to cook foods

• uses a pan coated in medium amount of fat or oil

• more fat used in shallow frying than stir frying

• crispier texture than stir frying

what are the 4 methods of dry cooking

1. baking

2. roasting

3. grilling

4. dry frying

what are the advantages of baking

• wide variety of food can be baked

• outside of food browns and crisps up

• healthy as no extra fat is added

what are the disadvantages of baking

• can take a long time

• food can become dried out

• requires a lot of energy

what are the advantages of grilling food

• food cooks quickly at high temperatures

• fat drips out of the food allowing it to become crisp

• can give smoky flavour

what are the disadvantages of grilling food

• high heat used can make it hard to cook evenly

• easy to burn food on outside but still be raw on the inside

what is roasting food

uses dry heat from the oven and extra fat is usally added

what are the advantages of roasting food

• extra flavour added and a high temperature helps to brown and crisps food and leads to a nice flavour

• the fat from roasted meat can be used to cook other food e.g. potatoes

what are the disadvanatges of roasting food

• isn’t always healthy because of extra fat added

• takes a long time so uses a lot of energy

what is dry frying

cooking food in a pan without fat/oil

what are the advantages of dry frying

• no extra fats added so healthy

• can be used to give more aroma to seeds, nuts and spices

what are the disadvantages of dry frying

only used for a small range of food types compared to other cooking methods

eggs

what are the 4 functions of eggs

1. binding

2. thickening

3. glazing

4. aeration

how do eggs bind things together

eggs coagulate (become solid) when heated

how do eggs thicken in cooking

egg protein coagulates on heating and causes thickening e.g. sauce, custard

how are eggs used for glazing

beaten egg brushed over top of surface to give shine and golden brown colour

how are eggs used for aeration

• egg protein can stretch as its whisked/ beaten

• air becomes trapped within the eggs which makes mixtures light and foamy

whow do proteins denature whiklst cooking

• from physical agitation (e.g. whisking and beating)

• changes in temperature

• acids

how do denatured protein molecules coagulate

• once denatures, proteins molecules collide with other protein molecules and join together (coagulate)

• during this process water becomes trapped between the protein molecules

food packaging

what are the 4 different types of food packaging

1. plastic

2. glass

3. metal

4. paper

whats the purpose of food packaging

• protects food from being damaged

• preserves the food and stops it being exposed to bacteria

why is excess packaging bad for the environment

• manufacturing the packaging uses lots of energy and natural resources

• used once, thrown away and then ends up in landfill

• take a long time to biodegrade (plastics)

how can you reduce the environmental impact of food packaging

• recycling packaging uses less energy than making new packaging

• buy products with little/no packaging

what are the 12 mandatory things needed on food packaging

1. The name of the product

2. weight

3. The shelf-life

4. Storage instructions

5. contact details of the manufacturer

6. instructions for use

7. ingredients

8. Cooking instructions

9. The lot number

10. Warnings

11. Nutrition Declaration

12. Allergies information

whats a use by date on the food packaging

• on high risk foods or foods with short shelf lives

• safety warning as greater risk of developing food poisoning after use by date

whats the best before date on packaging

• displayed on foods with longer shelf life

• acts as a quality warning as even though food may still be edible it may not taste as good

eat well guide

how many calories should men and women be eating each day

women: 2000kcal

men: 2500kcal

how much fruit and veg should you be eating in accordance with the eatwell guide

• 1/3 of your daily food intake

• aim to eat 5 portions of fruit and bread a day

what counts as 1 portion of fruit and veg

• one piece medium sized fruit e.g. apple

• one heaped tablespoon dried fruit

• three heaped tablespoons cooked vegetables e.g. sweetcorn

• 150ml of fruit juices

what are the 2 main types of carbohydrates

1. sugar

2. starch

what are carbohydrates needed for and what are they found in

• needed for energy and to get rid of waste products

• are found in cereals, bread, potatoes

what is a complex carnohydrate

• carbohydrates your body has to break down before they can be used for energy (starch)

• Provide a slow and steady release of glucose energy

• Healthier way to provide the body with energy

what is a simple carbohydrate

• carbohydrates that dont need breaking down before they can be used for energy (sugars)

• Glucose is released more quickly into the blood

• Causes highs and lows in blood sugar level and less stable levels in the body

how many starchy carbohydrates should you be eating in accordance with the eatwell guide

• 1/3 daily food intake

• choose high fibre wholegrain options with less fat sugar and salt

• try to include starchy food in every meal

• potaties, pasta , bread

how many oils and spreads should you be consuming in accordance with the eatwell guide

use unsaturated oils and spreads and dont eat them often

what is fat needed for and whats it found in

energy, warmth, to protect organs and for absorption of fat soluble vitamins and is found in meat, dairy, nuts and seeds

what are the 2 types of fats

1. saturated

2. unsaturated

how much protein should you be eating in accordance with the eat well guide

• 2 portions of fish a week (one oily)

• pulses = good alternative to meat

• choose lean cuts of meat and eat less processed meat (bacon + sausages)

how much dairy should you be eating in accordance to the eat well guide

• low fat options better than high fat options

• dairy alternatives like soya and almond milk

how many glasses of fluid should you drink a day

6-8 glasses a day

eat ____ sugary, salty and fatty foods

less

sensory evaluation

whats the definition of flavour

the combination of taste, aroma and mouthfeel of foods

how do the taste buds work

• food dissolves in saliva and enters taste buds

• taste receptors in taste buds send electrical impulses to the brain so it recognises its taste

whats an oflacatory recptor

detect smells

how does the olfactory system work

• aroma from food enters nose

• olfactory receptors send electrical impulses to the brain

• brain recognises the aroma

what are the 5 ways of sensory testing

1. ranking test

2. profiling test

3. ranking test

4. paired preference test

5. hedonic test

whats a ranking sensory test

• foods are tasted

• tasters put food in order of lowest to highest fir a certain characteristic (e.g. sweetness)

whats a profiling sensory test

chosen features of a food are rated 1 to 10 and then the result is plotted in the shape of a star to create a profile of the food e.g. star diagram

whats a ranking sensory test

• meaures the acceptability of a given feature in a number of samples

• e.g. which sample is the crispiest

whats a paired preference sensory test

2 slightly different foods are tasted and the tester chooses their favourite

whats a hedonic sensory test

to indicate the preferred sample out of a few e.g. which one do you like the most?

food waste

how do retailers produce food waste

• retailers turning down foods is they got damaged in transport

• retailers overstocking and then throwing them away if their not sold

how do consumers produce food waste

• supermarket offers - consumers purchase more than they need to and throw away excess

• food was burnt

• food wasn’t stored properly

• they weren’t aware of use by dates

what are some ways of reducing food waste

• store food correctly

• consume fridge stock before buying more food

• use all parts of food (e.g. carcass for stock)

• plan meals before buying

• eat/ freeze leftovers

safe storage of foods

what does preserving food mean

you keep it in conditions bacteria cant grow in

how do you cook/reheat food properly

• cook food above 75 degrees so it kills bacteria

• to reheat you need the food to be above 75 degrees for 3 minutes

• only reheat food once

what is the danger zone with the temperature of food

• temperatures 5 degrees to 63 degrees

• optimal temperature for bacterial growth is 37 degrees

how do you chill food

• keep food between 0 and 5 degrees - slows down growth of bacteria

• extends shelf life of food

how do you freeze food

• temperature below -18 degrees to make bacteria dormant (stop growing)

• freezing greatly extends shelf life of food and nutrients arent lost

• dosnt kill bacteria - they will become active again when they defrost

different nutritional needs of people

whats a lacto - ovo vegetarian

a person who eats vegetables, eggs, and dairy products but who does not eat meat.

whats a lacto vegetarian

a person who dosnt eating meat and eggs but still eats dairy.

whats a vegan

a person who does not eat any food made from animals and who typically does not use other animal products.

what are 3 vegetarian protein alternatives

1. soya

2. TVP

3. tofu

what do christinaity say about food

no food is forbidden

what does Judaism say about food

• meat must be kosher

• no pork + shellfish

• dairy and meat have to be prepared/ eaten seperatly

what does islam say about food

• meat must be halal

• no prok/ alcohol

what does hindiusm say about food

no beef as cow is sacred

what does buddhism say about food

teaches against killing so many are vegitarian

what does Sikhism say about food

• no beef

• no kosher foods or halal foods

what do rastafarians say about food

• only eat natural and clean foods

• fish cant be more than 30 cm long

• no salt, no alcohol and no processed foods

what are pregnant womens dietary needs

• varied diet providing enough nutrient for woman + baby

• vitamin d for baby’s bones and teeth

• calcium for strong bones

• folic acid to prevent spinal chord and brain problems

what foods do pregnant women need to avoid

• vitamin a - birth defects

• unpasteurised / soft cheese - illness / miscarriage

• alcohol + reduced caffeine

are are babies nutritional needs

• breast milk provides nutrients needed for first 6 months

• breast milk provides special proteins , antibodies + white blood cells to prevent infection

• after breast feeding, need to introduce other foods with breast milk called complimentary feeding

re toddlers dietry needs

• lots of energy and nutrients as growing and developing

• semi skimmed milk introduced gradually from 2 years

• avoid foods like deep sea fish (high mercury levels ) and chocking hazards

what are childrens dietry needs

• more energy than adults as rapidly growing and more active

• sugary foods limited to protect teeth

• nutrient dense food

• small frequent meals as small stomach

what are teens dietry needs

• high demand for nutrients

• girls need more iron to replace menstrual losses

• boys need more protein and energy for growth

• lots of calcium

what are adult dietry needs

• low fat, sugar and salt

• to limit risk of disease: balanced diet, well hydrated, active , no smoking . low alcohol.

what are older adulthoods dietry needs (65+)

• less requirements for energy as lower activity levels

• lots of calcium and vitamin d through food / sun / supplements

why might older adults eat less

• change in smell / taste

• difficulty chewing

• difficulty shopping / cooking