GCSE Food Preparation & Nutrition Flashcards

GCSE Food Preparation & Nutrition Flashcards

What are the main factors that influence food choice?

Lifestyle, cost, health, religious/moral beliefs, storage & cooking facilities, culture, peer pressure, allergies.

What are some personal, social, and economic factors affecting food choice?

Cost, enjoyment, preference, seasonality, availability, health & medical reasons, food scares.

How does cost influence food choice?

Some people cannot afford more expensive or diverse food options.

How does enjoyment affect food choice?

People tend to eat food they enjoy; children may need to try new foods multiple times before liking them.

What is meant by 'preference' in food choice?

Personal likes and dislikes influenced by senses (taste, smell, texture).

How does seasonality affect food availability?

Many fruits/vegetables are now available year-round due to importing, but local produce may be seasonal.

Why is availability important in food choice?

Some countries have limited food options and rely on imports for variety.

How do health and medical reasons affect diet?

E.g. Overweight people need lower-calorie diets; high-protein needed for recovery; low-salt for high blood pressure.

What are food scares and how do they affect food choice?

Media reports on food safety concerns that can reduce sales (e.g. contaminated meat).

What is culture in relation to food?

A group of people who share the same norms, beliefs, and values regarding food and other practices.

Give an example of how religion affects food choice in Islam

Muslims do not eat pork or pork products; meat must be Halal.

What is Kosher food in Judaism?

Meat slaughtered in a specific way, treated with kosher salt; dairy and meat must not be eaten together.

What dietary beliefs do Rastafarians follow?

Eat clean and natural foods; no pork; fish must be longer than 30 cm.

What do lacto-ovo vegetarians eat?

Avoid meat but eat dairy and eggs.

What do lacto vegetarians avoid?

Avoid meat and eggs, but eat dairy.

What do ovo vegetarians eat?

Eat eggs, but avoid dairy, meat, and seafood.

What do vegans avoid?

All animal products, including meat, dairy, and eggs.

What are reasons for cooking food?

Destroys harmful bacteria, easier to digest, develops flavor, improves texture and appearance, destroys natural toxins.

What affects how different food is cooked?

Food type, facilities, individual needs, cook's skill, consumer choice.

What are the three basic methods of heat transfer?

Conduction, convection, radiation.

Describe conduction and give an example.

Heat transfer by direct contact; e.g. frying or baking.

Describe convection and give an example.

Heat moves in currents; e.g. poaching or steaming.

Describe radiation and give an example.

Heat transferred directly by rays; e.g. grilling or microwaving.

How does cooking affect protein?

Not significantly affected by most cooking methods.

How does cooking affect carbohydrates?

Fibre is softened; starch may be lost in water.

How is fat content affected by cooking?

Can be reduced by grilling or increased by frying.

Which vitamins are affected by heat?

B1, B2, B9, Vitamin C (destroyed by heat or water).

Which vitamins are not affected by cooking?

Vitamins A (except extreme heat), D, E, K.

What is gelatinisation?

Starch thickens a mixture when heated; swells at 60°C and bursts at 80°C.

What is dextrinisation?

Starch turns brown under dry heat (e.g. toast).

What is caramelisation?

Sugar browns at 154°C, changes flavor and texture.

What is the Maillard reaction?

Sugars and proteins react under dry heat, causing browning.

What does aerating mean in baking?

Incorporating air into a mixture to make it light and rise.

What is shortening?

Fat coats flour, creating a crumbly texture by preventing gluten development.

What is aeration with fat?

Air is trapped when fat and sugar are creamed, helping a mixture rise.

What is plasticity in fat?

The ability of fat to soften over a range of temperatures.

What is emulsification?

Using an emulsifier to keep oil and liquid mixed without separating.

What happens to protein when heated?

It coagulates.

What is acid denaturation?

Acids break down protein structure (e.g. tenderising meat).

What is enzymic browning?

Oxidation of fruit/veg causes browning (e.g. cut apples).

Name the types of raising agents

Biological (yeast), chemical (baking powder, bicarb), mechanical (air, steam).

How does yeast make food rise?

Produces carbon dioxide during fermentation.

How is air added to mixtures?

By sieving, creaming, whisking, folding, beating.

How does steam help baked goods rise?

Liquid in the mixture turns into steam during baking

OCR-Style Question: Explain two reasons why someone may avoid pork in their diet (4 marks)

Due to religious beliefs (e.g. Islam, Judaism) or cultural practices (e.g. Rastafarianism), individuals may avoid pork. These reasons are tied to values and teachings specific to their group.

OCR-Style Question: Describe the process of gelatinisation and explain how it is used in sauce making (6 marks)

Gelatinisation occurs when starch is mixed with liquid and heated. At 60°C, starch grains swell; at 80°C, they burst and thicken the liquid. This is used in sauces like white sauce, where flour and milk are combined and heated.

OCR-Style Question: Give one example of a food scare and explain how it could influence food choice (2 marks)

Horsemeat scandal - consumers may avoid processed meat products due to concerns about safety and labeling

OCR-Style Question: Compare how grilling and frying affect the fat content of food (4 marks)

Grilling allows fat to drain away, reducing overall fat content. Frying adds fat, as food absorbs oil during cooking, increasing its fat content.

What is meant by 'nutrition' in the body?

How the body utilizes nutrients after digestion; involves absorption, circulation, assimilation, and excretion.

What is malnutrition?

Includes inadequate or excessive intake of nutrients, leading to health problems.

What are the effects of undernutrition?

Reduced growth, increased susceptibility to infection, delayed wound healing, and muscle wasting.

What are the effects of overnutrition?

Obesity, heart disease, type 2 diabetes, certain cancers.

What are macronutrients?

Nutrients required in large amounts: carbohydrates, fats, proteins, water.

What are micronutrients?

Nutrients needed in small amounts: vitamins and minerals.

What are the functions and sources of carbohydrates?

Provide energy, fiber, and help in macronutrient metabolism; sources include grains, fruits, and vegetables.

What are the functions and sources of fats?

Provide energy, support cell growth, and protect organs; sources include oils, nuts, and dairy.

What are the functions and sources of proteins?

Build and repair tissues, make enzymes and hormones; sources include meat, beans, and eggs.

Why is water important for the body?

Essential for hydration, regulates body temperature, and helps transport nutrients.

What are the functions and sources of vitamins?

Help regulate body functions, boost the immune system; sources include fruits, vegetables, and fortified foods.

What are the functions and sources of minerals?

Support bone health, nerve function; sources include dairy, leafy greens, and meat.

What are essential nutrients?

Dietary components that the body cannot make on its own and are essential for health.

What are phytonutrients?

Compounds in plant-based foods that have antioxidant and anti-inflammatory properties.

What are food additives?

Substances added to food to enhance its taste, safety, or shelf life.

What is genetic modification of foods?

Modifying food's genetic material to improve traits like pest resistance or nutritional content.

What are food preservation techniques?

Methods of preserving food, such as canning, drying, freezing, and irradiation.

What is meant by the 'food system'?

How food is produced, processed, distributed, and consumed, affecting environmental and social aspects.