GCSE Food Tech Y10 Mock Exam

the building blocks that join together protein

amino acids

a marconutrient that is needed by all animals

protein

20 different amino acids

how many amino acids are there

to make the body grow, to repare the body,to give the body energy

three main functions of protein

hormones,enzymes,antibodies

important substances made from proteins

meat, fish, milk, cheese, eggs

foods high in protein

foods that are missing one of more essential amino acids, low biological value

what are LBV’s

uses of protein

• growth - muscles, bones and skin

• repair - organs, muscles and tissues

• maintanence - antibodies to prevent illness, enzymes for digestion

• secondary source of energy - if not enough carbohydrates

which type of amino acid does the body produce

non essential

which type of amino acid needs to be consumed

essential amino acids

what is protein complementation

combining LBVs to increase biological value, it’s best for vegans

what are some vegan protein foods

• soya beans - HBV, they can produce soya milk, soy flour and tofu. needs to be cooked

• mycroprotein - combing a fungus with egg white

• textured vegetable protein - soya flour used

• tofu - curdled soya milk, water affects texture (more water = soft)

what amount of proetin is needed

male - 55g

female - 45g

pregnant females - 45+6g = 51g

growing children + adolescents need more

consequences of eating too much protein

liver straing

kindney

consequences of too little protein

slow growth

poor digestion

hair loss

malfunctioning immune system

uses of lipids / fats

• vitamin ADEK

• concentrate energy source

• cholesterol - vital component of cell membrane

• insulation

what are saturated fats

fats made up of single C-C bonds

they are unhelahty and can raise cholesterol

mostly animal sources

solid @ room temp

what are unsaturated fats

one or more double C=C bond

they are healthier

vegetable sources - nuts, pumpkin seens and avacado

soft / liqiud @ room temp

what are the differences between the two types of unsaturated fats

monosaturated- one double C=C bond, found in hazelnuts and avacados

polysaturated - two or more double C=C bonds, hazelnuts and flaxseeds

how much fat do we needs

35% of our daily intake

less than 11% saturated fat

average dose of 70g a day - no more than 20g should be saturated

consequences of too much fat

weight gain

obesity —> type 2 diabetes

higher cholesterol

consequences of too little fat

vitamin ADEK defficiency

thinner fat layers - easily bruised

less insulation

weight loss

what are the two main types of carbohydrates

sugar

starch

where is sugar naturally found

fruit - fructose

milk - lactose

synthetic sugar is empty caloreis - they provide energy but no nutritional benefits

where is starch naturally found

pasta, beans rice and grains

filled with nutrients

what do carbohydrates turn into after they are consumed

glucose for energy

what are complex carbohydrates

starch + multiple monosaccharides

they take long to digest

raise blood sugar gradually and release enrgy slowly

simple carbohydrates

monosaccharides or disaccharides

they digest quickly and release energy quickly

rapidly spike blood sugar levels

what is the glycaemic index

ranking of carbohydrates based on how quickly they can alter blood sugar levels

what is high GI index and what are some examples of foods

digested quickly

raise blood sugar levels

whtie bread, rice cakes, pineapples, rice, pasta and bran flakes

what is low GI index and what are some examples of foods

foods that the body digest slower

sweet potatos, lentis, whole wheat bread

consequences of too many carbohydrate

builds up of fat —> obesity

tooth decay —> too much sugar

higher blood sugar

type 2 diabetes

consequences of too little carbohydrates

low blood sugar

wieght loss

fat defficiency and protein decciciency

what are some sources of fibre

wholegrains, fruits, vegetables, beans and pulses, nuts and seeds

what are the consequences of too little fibre

weight gain

heart diease

constipation

high blood sugar

bowel/colon cancer

NHS guidelines for daily fibre intake

30g of fibre

young children need less because fibre is filling and may cause children to eat less

Types of flour

White, granary, whole-wheat, and bread-making flours.

Strong plain flour

Flour with high gluten content that provides structure to bread.

Yeast

A one-celled plant that acts as a raising agent, requiring food, warmth, moisture, and time to grow.

CO2 production

Gas produced by yeast that forms bubbles in dough, causing it to rise.

Unleavened bread

Bread made without yeast, resulting in a flat texture.

Tepid/warm liquid for dough

Liquid, typically water, used at a temperature of around 37°C to achieve a soft dough.

Equipment for baking bread

Includes weighing scales, measuring spoons, measuring jug, mixing bowl, and a loaf tin or baking tray.

Proving dough

The process of allowing bread dough to rise, usually covered to prevent drying.

Baking temperature for bread

A high oven temperature of 220°C, allowing rapid yeast growth and dough rise.

Kneading

The method of working the dough for about 5 minutes to develop gluten, making it soft and smooth.

Rising time for bread

The time required for dough to rise and double in size, both after mixing and shaping.

Conduction

Heat through solids (frying pan → food)

Convection

Heat through liquids/gases (boiling, oven)

Radiation

Heat waves (grill, toaster)

Microwave

Excites water molecules

Denaturation

Protein structure changes (heat, acid, whisking)

Coagulation

Protein sets & firms (scrambled eggs, custard)

Gelatinisation

Starch + water + heat → thick sauce

Dextrinisation

Dry heat → browning (toast)

Caramelisation

Sugar → brown & sweet flavour

Smoke point

Temp where fat breaks down

Biological raising agents

Yeast → CO₂ (bread)

Chemical raising agents

Baking powder/soda → CO₂

Physical raising agents

Air/steam expands (whisked eggs)

Emulsions

Oil + water + emulsifier (egg yolk/lecithin)

Enzymic Browning

Oxygen + enzymes → brown fruit (apple, banana)

Preventing Enzymic Browning

Lemon juice, water, fridge, cook

Gluten

Forms when flour + water → elasticity

Kneading

Strengthens gluten; too much → tough

Monosaccharides

Simple sugars

What are the monosaccharides?

Glucose, fructose, galactose

Disaccharides

Double sugars composed of two monosaccharides

What are the disaccharides?

Sucrose, lactose, maltose

Polysaccharides

Complex carbohydrates

When are the polysaccharides formed?

Photosynthesis

How are the polysaccharides formed?

Many glucose units join together

How is dextron formed?

Starchy foods are baked

Gelatinisation

Wet heat on starch

Dextrinization

Dry heat on starch

What are carbohydrates made up of?

Carbon, hydrogen, oxygen

What are carbohydrates used for?

Energy and protein sparer

Where are excess carbohydrates stored?

Under the skin, as fat

Intrinsic sugars

Found naturally in food

Extrinsic sugars

Added to food

Caramelisation

The effect of heat on sugar

The Maillard Reaction

Reaction between proteins and carbohydrates that causes food to brown when cooked

How much sugar should we consume daily?

No more than 30g

How much NSP/ fibre should we consume daily?

30g

Raising agents

An ingredient or process that introduces a gas into a mixture so it rises when cooked

Air - Mechanical

Trapped air expands during mechanical action

Steam - Mechanical

Steam forces its way up, escapes, then trapped upon cooling

Carbon Dioxide - Biological

When baked, the yeast produces carbon dioxide, until mixture reaches 65C then dies, flour protein coagulates setting mixture in risen state

Carbon Dioxide - Chemically

Using bicarbonate of soda

Aeration

Adding air to food

Strong flour role

Provides bulk

Yeast role

Raising agent

Liquid role

Activates yeast and binds ingredients

Fat role

Weakens gluten and restricts action of yeast

Sugar role

Feeds the yeast

Salt role

Controls action of the yeast

Fibre

Maintain efficient digestive system

How much fibre should you consume daily?

24g

Primary processing

Foods processed straight from harvesting