part 4-EOY foodtech-GCSE

what are the three methods of heat transfer?

conduction convection and radiation

define conduction.

heat passing through a solid material by direct contact

give an example of conduction in cooking.

heat travelling through the base of a saucepan to the food

define convection.

heat transfer through the movement of liquids or gases

give an example of convection in cooking.

hot air circulating inside an oven

define radiation.

heat travelling in waves directly from a heat source to the food

give an example of radiation in cooking.

grilling or microwaving food

what temperature is pasteurised milk heated to?

at least 72°C for 15–25 seconds

what happens to milk immediately after pasteurisation?

it is cooled quickly to below 6°C

what are two effects of pasteurisation?

kills harmful bacteria and extends shelf life

what temperature is sterilised milk heated to?

113–130°C for approximately 10–30 minutes

what are three effects of sterilisation?

destroys nearly all bacteria changes taste and colour and destroys some vitamins

what temperature is UHT milk heated to?

at least 135°C for 1 second

what does UHT stand for?

ultra heat treated

what are two advantages of UHT milk?

long shelf life and little effect on flavour or nutritional value

which heat treatment causes the greatest vitamin loss?

sterilisation

which heat treatment has the least effect on flavour?

UHT treatment

which type of milk has the highest fat content?

whole milk

which type of milk contains the least fat?

skimmed milk

why does whole milk contain more vitamin A than skimmed milk?

vitamin A is fat soluble so some is removed with the fat

which mineral is found in high amounts in milk?

calcium

what is the function of calcium?

formation and maintenance of bones and teeth

what is the function of vitamin D?

helps the body absorb calcium

what is lactose intolerance?

an inability to digest lactose due to a lack of the enzyme lactase

what is casein?

the main protein found in milk

what does HBV stand for?

high biological value

why is milk protein classed as HBV?

it contains all essential amino acids

give two alternatives to cows' milk for vegans.

soya milk and oat milk

which plant milk contains a similar protein content to cows' milk?

soya milk

what is butter made from?

the fat separated from cream

what type of fat is butter mainly made from?

saturated fat

why should butter be eaten in moderation?

it is high in saturated fat which can increase blood cholesterol levels

what is the recommended way to reduce saturated fat intake?

replace saturated fats with unsaturated fats

give two examples of Fairtrade foods commonly sold in supermarkets.

coffee and bananas

give one environmental benefit of Fairtrade.

encourages sustainable farming practices

what are food miles?

the distance food travels from producer to consumer

why do seasonal foods have lower food miles?

they require less importing and transportation

what is one advantage of buying local seasonal foods?

supports local farmers and businesses

what is butter?

a dairy product made by churning cream until the fat separates from the liquid

what nutrient is butter mainly composed of?

fat

what vitamin is naturally present in butter?

vitamin A

why is butter useful in baking?

it adds flavour texture and helps create a tender crumb

state one disadvantage of butter in the diet.

high saturated fat content