Studied by 12 people
what are the advantages of intensive farming?
High quantities
Increases use of resources
Cheap
what are the disadvantages of intensive farming?
Chemicals get into the food chain
Concern over animal welfare
Over farming of land
what are the advantages of free range farming?
Taste better
Animals behave naturally
Good animal welfare
what are the disadvantages of free range farming?
Lower yield
More expensive
More land is required
Animals can be eaten
Suffer in extreme weather
what are the advantages of organic farming?
No GM crops
use of natural fertiliser
restricts use of chemicals
taste nicer
looks after wildlife
what are the disadvantages of organic farming?
Expensive
May have no difference in taste
Less in shop
limited choices
Same nutrients
short shelf life
What are GM foods?
GM stands for genetically modified and is the term used to describe crops which the genetic structure has been changed.
what are the advantages of GM foods?
Cheaper to produce
Improvement in size, shape, colour and taste
stay fresh for longer
aids insect resistance
enables crops to grow in harsh conditions
plants are more resistant to disease
Less use of pesticides
what are the disadvantages of GM foods?
Long term safety is unknown
lack of clear labelling
may cause allergic reactions
can cause problems with the environment
what are the advantages of seasonal/locally produced foods?
supports local farmers/businesses
generally fresher
sometimes better nutrition
generally cheaper
what are the disadvantages of seasonal/locally produced foods?
isn’t necessarily organic
produce can only be grown at certain times of year
less variety available
what is food miles?
the distance food travels from field to plate
what are the 6Rs?
Repair
Reduce
Reuse
Refuse
Recycle
Rethink
what is carbon footprint?
a measure of the impact the product or an individual has on the environment, in term of the amount of greenhouse gases they produce
why do we produce so much food waste?
non-recyclable
packaging for foods which don’t need it
too much packaging
single-use packaging
more ready-made meals
what is the impact of food packaging?
More ready-made meals and individual meals with busy lifestyles
Takes energy to break down
Creates landfill and can leach chemicals into the soil and waters.
How can we reduce food waste?
Buy only what you need
Store properly
Pick ugly foods
Reuse leftovers
Only buy foods you like
what is food security?
Making sure that all people at all times have access to safe and nutritious food for them to lead healthy lives.
what factors affect food security?
Change in global trade
Population change
Environmental change
outline the characteristics of enzymes
Enzymes cause food spoilage
they are catalysts for chemical reactions
they cause browning in certain foods called enzymic browning
enzymes can be destroyed by heat or acid
They cause food to spoil by oxidation
how can you prevent oxidation when cooking?
adding an acid
cooking immediately
protect from light
add antioxidants
refrigeration
what is needed for food spoilage to occur?
temperature
air/oxygen
microorganisms
enzymes
outline the characteristics of yeast
they prefer acidic foods
As yeasts ferment the sugars in these foods , they produce alcohol and carbon dioxide
can grow with or without oxygen
Spoil fruit, juices, jam and honey
outline the characteristics of moulds
grow best at 20-30 C
damp air and warm temperature can speed up mould growth
they grow throughout the foods to get all the nutrients
grow easily on bread, cheese, jam, and soft fruits
what are the groups of bacteria?
Harmless bacteria
Pathogenic bacteria
Food spoilage bacteria
how are moulds used in food production?
To make cheese: Starter culture is added to change lactose to lactic acid. This gives the correct level of acidity and gives the cheese moisture. The mould gives the cheese a smell, taste and texture.
To make yogurt
how is yeast used in food production?
To produce bread, beer and wine.
Yeast ferments or breaks down glucose into alcohol and carbon dioxide.
how is bacteria used in food production?
Making cheese: Starter culture is added to ripen the cheese and creates curds and whey.
how is mould used in cheese production?
To make blue cheese: creates blue veins within the cheese
To make soft ripened: mould grows on the outside causing the cheese to age from the outside in
what are the sources of bacterial contamination?
raw food
dirty work surfaces and equipment
food handler
waste food
pet contamination
rubbish contamination
what are some examples of pathogenic bacteria?
campylobacter
E.coli
Salmonella
Listeria
Staphylococcus aureus
what food is linked to campylobacter?
Raw poultry, meat and milk
what food is linked to E.coli ?
Under-cooked meat
what food is linked to Salmonella?
Bean sprouts, unpasteurised milk, imported poultry and eggs
what food is linked to listeria?
Soft cheese, cooked chicken and salad vegetables
what food is linked to Staphylococcus aureus?
Food that is prepared by an infected person and eaten raw
what is the temperature danger zone?
63 - 5 C
define ‘non-perishable food’
Food that cannot go off
what is ambient temperature?
Room temperature. 17-20 C
define ‘best before’
a recommendation on how long you have until the food won’t taste its best
define ‘use by’
Dates which are on food indicating it may be unsafe to eat after this date
what are some tips when using a fridge?
Wrap foods that aren’t already
The top shelf is most likely the warmest
Door shelves are warmer than other parts
Food should be refrigerated for short amounts of time
Let hot foods cool before putting them in the fridge
Try not to open and close the fridge door a lot.
Fridges should be cleaned out regularly
Keep raw meat covered and on the bottom shelf
Drinks and milk should be kept in the door.
what are personal hygiene rules for the kitchen?
Hair up
Wash hands
Sleeves rolled up
Don’t touch your face
Cover cuts
Gloves,mask
Hair/beard net
Apron
No jewellery
how do you use a food thermometer probe?
Clean and disinfect the probe before use
Insert the probe to the centre or thickest part of the food
Wait a few seconds for the display to stabilise before taking a reading
Read the temperature
Check the food has reached 75 C
Clean and disinfect the probe after use
what factors impact food choice?
PAL
celebration/occasion
cost of food
preferences
food availability
healthy eating
income
lifestyle
time available to cook and prepare
religion
medical/allergy
ethical beliefs
What are Jewish people not allowed to eat?
shellfish
pork
dairy and meat in the same meal
What are Hindus not allowed to eat?
Beef/beef products
alcohol
most don’t eat meat
What are Sikhs not allowed to eat?
beef
most are vegetarian
alcohol
What are Muslims not allowed to eat?
pork
alcohol
seafood with fins
what are Buddhists not allowed to eat?
meat
alcohol
what are Rastafarians not allowed to eat?
pork
fish bigger than 12 inches
salt
alcohol
milk
coffee
what do rastafarians eat?
I-tal foods
fish under 12 inches
vegetables
coconut oil
herbal tea
What celebrations do Jews eat traditional foods?
Passover
Rosh Hashana
Yom Kippur
Hanukkah
What celebrations do Hindus eat traditional foods?
Diwali
What celebrations do Sikhs eat traditional foods?
Guru Nanak’s birthday
What celebrations do Muslims eat traditional foods?
Eid
Ramadan
What celebrations do Buddhists eat traditional foods?
Wesak
What celebrations do Christains eat traditional foods?
Christmas
Easter
what information is provided on a food label?
description of product
storage instructions
weight
allergy information
name of product
manufacturers name and contact details
ingredients
place of origin
cooling/ heating instructions
shelf life
define ‘use-by date’
Food must be consumed by this date to prevent food poisoning.
define ‘best before’
Food is at its best quality before this date, although it may be safely eaten after this date
define ‘display until’
this helps to manage stock and indicates to the retailer when the product may have gone past its best and should no longer be stocked on shop shelves.
What are the 14 common food allergens?
gluten
celery
tree nuts
fish
soy
sesame
peanuts
crustaceans
eggs
molluscs
milk
mustard
sulphur dioxide and sulphites
lupin
what are reference intakes?
Reference intakes replaced Guideline Daily Amounts, which used to appear on food labels. These have been set by European law and are based on an average sized woman doing an average amount of physical activity.
what is sensory evaluation?
Judging the different sensory qualities of food.
why do we carry out sensory evaluation?
ensure food meets a customer’s expectations, so people will enjoy the foods
ensure changes to the product remain acceptable
it guarantees food products remain consistent over time
compare to other products to get ideas for improvements
ensures food products meet the original specification
to monitor the quality and shelf life of products over time.
what is a paired preference test?
A person is given two samples and is asked which they prefer
What is hedonic ranking?
This is a type of preference test that finds out if people like or dislike a product/s.
They rank the samples on how much they like them.
what is the triangle test?
This is used to detect differences in two samples, a person is given three sample, two are the same, and they have to find the odd-one out.
what is the ranking test?
Looks at a particular sensory property in a number of samples.
what is the rating test?
Allows people to rate different sensory properties of a food.
what is profiling?
Used to get a detailed description of the appearance, taste and texture.
how do you create a fair testing environment?
distractions including smells should be removed
lighting should be controlled and coloured lighting should be used if there are visual differences between samples
seating should isolate testers
water should be provided to allow the sampler to cleanse between samples
What are the 3 heat treatments of milk?
Pasteurisation
Sterilisation
UHT
What is the temperature and time of Pasteurisation?
72C for 15 seconds
What is the temperature and time of Sterilisation?
130C for 30 minutes
What is the temperature and time of UHT?
135C for 1 sec
What is the effect on nutrition of Pasteurisation?
Little, small decrease in levels of vitamin B12,B2 and C
What is the effect on nutrition of Sterilisation?
Destroys some nutrients such as vitamin C and folic acid.
What is the effect on nutrition of UHT?
Little effect, may reduce some such as vitamin C
What is the effect on colour of Pasteurisation?
None
What is the effect on colour of Sterilisation?
Gives a more yellow colour
What is the effect on colour of UHT?
Gives a more brown colour
What is the effect on taste of Pasteurisation?
None
What is the effect on taste of Sterilisation?
Makes it taste sweeter
What is the effect on taste of UHT?
Makes it a little bit more rich
What is homogenisation?
The process in which milk is forced through small openings under high pressure, thus breaking up the fat globules.
What is the primary processing of milk?
It starts on the farm with cows being milked 2-3 times a day
milk is then transported from the farm to the factory to be processed
the milk is then pasteurised
the cream is then separated from the milk. It is added back depending on what type of milk is required
the milk is then homogenised
what is fortification?
The process of adding micro nutrients to food that are most likely not normally there. Can be voluntary or by law.
what is enriched food?
one or more nutrients are added to them and are added to replace those lost in food processing.
What do cholesterol lowering products contain?
Natural extract from plants which stops cholesterol from being absorbed into the bloodstream
what is the function of a preservative?
Make food last longer
wider range of products
improve flavour
what is the function of colouring?
meet expectations
promote benefits
what is the function of flavouring?
improve flavour
meet expectations
what is the function of an emulsifier?
Maintain texture
what is the function of a stabiliser?
Maintain consistency
What are the advantages of a preservative?
extend shelf life
reduce food waste
What are the advantages of colouring?
Improve appearance of foods
What are the advantages of flavouring?
Enhance, improve or strengthen flavour
What are the advantages of an emulsifier?
Mixes together ingredients which wouldn’t normally mix.
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Flashcard (93)