Food Technology

1. What are carbohydrates needed for? What are three types of carbohydrates? Where do we get carbs from?

Carbohydrates are only needed for weight gain. Monosaccharides, Disaccharides, Polysaccharides. We get carbs from animal protein sources.

Carbohydrates are good sources of energy Sugar, Starch, Fibre We get carbs from foods like pasta, bread, rice, potatoes starchy foods

Carbohydrates are used for building muscle. Glucose, Fructose, Lactose. We get carbs from dairy products only.

Carbohydrates are not important for the body. Cellulose, Sucrose, Maltose. We get carbs from fats and oils.

2. Give examples of simple sugars and the scientific name for them? Give examples of double sugars and the scientific name for them? Why are sugars better than starch?

Simple Sugars are also known as monosaccharides, examples of some include glucose and fructose. Simple sugars are absorbed into the body quickly a fast source of energy Double Sugars are also known as disaccharides and examples of them include lactose and sucrose. Disaccharides are made up of two monosaccharides. Sugars are better than starches because they are easier to digest

Double Sugars are also known as polysaccharides and examples of them include glucose and fructose.

Simple Sugars are known as polysaccharides, examples include lactose and sucrose.

Sugars are worse than starches because they provide less energy.

Simple sugars and double sugars have specific names and examples associated with them, which differ from polysaccharides mentioned in the incorrect answers. Additionally, the statement that sugars are better than starches due to easier digestion is supported by the fact that sugars are simpler molecules that are broken down more quickly in the body compared to starches.

Explanation

Simple sugars and double sugars have specific names and examples associated with them, which differ from polysaccharides mentioned in the incorrect answers. Additionally, the statement that sugars are better than starches due to easier digestion is supported by the fact that sugars are simpler molecules that are broken down more quickly in the body compared to starches.

3. What is the scientific name for complex sugars? How is it broken down? Why is it good to eat starch before playing sport? What happens to the energy that isn't used?

Carbohydrates are the scientific name for complex sugars. Starch is broken down before digestion.

Disaccharides are the scientific name for complex sugars. Starch is broken down by fermentation, not digestion.

Monosaccharides are the scientific name for complex sugars. Starch is not a complex sugar.

The scientific name for complex sugars are polysaccharides. Starch is a complex sugar Starch is broken down by digestion before the energy is used, from starch into glucose Its good to eat starch before playing sport because it releases energy slowly and the body will be full of glycogen The energy that isnt used is stored in the body as fat so its often carbohydrates and not fats that cause people to be overweight

Proteins are the scientific name for complex sugars. It's better to eat fats before playing sport because they provide quicker energy release than starch.

4. What is fibre? What foods contain fibre? Why is fibre important?

Fibre is a type of protein. Fibre can be found in foods like meat and dairy products. Fibre is important for building muscle.

Fibre is a type of carbohydrate. Fibre is aka NSP (non starch polysaccharide) and is made up of long chains of monosaccharides Foods like Bran, fruit beans and wholemeal contain a lot of fibre Fibre is important because it helps to aid digestion, problems with digestion could lead to constipation or in more severe cases bowel cancer and diverticular disease

Fibre is a type of fat. Foods like butter and oils contain fibre. Fibre is important for providing energy to the body.

Fibre is a type of vitamin. Foods like oranges and strawberries are good sources of fibre. Fibre is important for boosting the immune system.

5. Name types of sugars. What is the difference between intrinsic and extrinsic sugars? What does sugar do? eg jam, biscuits, bread. Why are sugar substitutes used? Why are they better for your health? Why are they better for diabetics? Why shouldn't sugar substitutes be used in home baking? Why might people use sugar substitutes?

Raw Sugar (for sweetening drinks)

Granulated Sugar (kitchen use), Caster Sugar (used for naking), Brown Sugar (strong distinctive flavours), Icing Sugar (for icing and sweets) Sugars originally come from sugar cane, but they can occur naturally in things like fruit and honey also. Intrinsic sugars are those found naturally in cells of fruit and veg, and extrinsic are found in sugar cane, syrup and honey -Sugar makes things sweet, or can soften sharp flavours-Acts as a preservative in jam-In creamed mixtures sugar is beaten with fat which aerates the micture (add air) helps lighten it-Speeds up fermentation e.g, in bread-Adds Colour-Used in caramelisation Sugar substitutes are used because they are sometimes healthier, better for your teeth and contain a lot fewer calories this is why theyre better for diabetics who have to control their sugar intake and good for those on a slimming diet Sugar substitutes shouldnt be used in home baking because they dont have the same aerating properties as cane sugar

Rock Sugar (for beverages)

Powdered Sugar (for baking)

6. How can starch be used as a bulking agent? How can starch be used as a gelling agent? How can starch be used as a thickening agent?

Starch acts as a preservative in canned foods.

Starch serves as a coagulating agent in dairy products.

Starch is used as a coloring agent in food products.

Starch granules swell when a liquid is added and so can provide the bulk of a product. eg the starch in flour makes up most of the volume of the pasta When moisture is added to a starch granule and heat is applied the starch granules begins to absorb the liquid and swell. At 80 degrees the starch granules will burst cauign the liquid to turn thick and viscous. Gelatinisation is complete at 100 degrees. The thickened liquid is now a gel. When starch and a liquid are mixed together the starch particles form a suspension (they dont dissolve). The mixture is stirred to keep the particles suspended, heat is applied which causes thickening

7. What are modified starches? How can they be used in food preparation? What are the benefits of modified starches?

B. Modified starches are only suitable for enhancing the flavor of baked goods and cannot be used as thickening agents in other types of food products.

A. Modified starches are starches that are naturally found in certain foods and do not require any treatment before use in food preparation.

C. The benefits of modified starches include causing syneresis during reheating of food items and leading to a loss of moisture and nutrients in the final cooked dish.

These are starches that have been treated so they react in a certain way in particular conditions. Modified starches are used to thicken things like instant desserts, whipped cream, yoghurts or packet soup. -Normal starches can be affected by acid, so they dont work properly. But some modified starches are immune to this so it can be used to thicken acidic products like salad cream that contains vinegar-When a protein is heated it coagulates, and is squeezes out fat and water, this is called syneresis. Some starch products allow food to be reheated without the occurence of syneresis which is useful for frozen foods, eg lasagnes so that they keep their moisture and nutrients when theyre cooked

Modified starches are starches that have been treated to react in a specific way under certain conditions. They are commonly used as thickening agents in various food products. The benefits of modified starches include their ability to resist acidity and prevent syneresis, which helps retain moisture and nutrients in cooked dishes.

Explanation

Modified starches are starches that have been treated to react in a specific way under certain conditions. They are commonly used as thickening agents in various food products. The benefits of modified starches include their ability to resist acidity and prevent syneresis, which helps retain moisture and nutrients in cooked dishes.

8. What is gluten? What role does gluten play in bread making?

Gluten is a type of spice used to flavor bread.

Gluten is a type of fruit commonly used in bread making.

Gluten is a protein found in bread. When dough made with flour is kneaded the protein gluten is formed. Gluten gives dough elasticity (stechiness) which helps the bread to rise. When making bread a strong bread flour should be used because it will form more gluten than other types of flour The dough mixture used to make bread contains yeast, which ferments to the sugar to produce carbon dioxide, the gluten stretches to hold the carbon dioxide - this is what makes bread rise. When gluten reaches a high temperature it coagulates.

Gluten is a type of sugar found in bread that adds sweetness.

Gluten is a protein found in bread that gives dough elasticity which helps the bread to rise. It is formed when dough made with flour is kneaded and provides the structural framework for the bread dough.

Explanation

Gluten is a protein found in bread that gives dough elasticity which helps the bread to rise. It is formed when dough made with flour is kneaded and provides the structural framework for the bread dough.

9. What is protein needed for? Why do we need protein? What are the three types of meat eaten in the UK? How do you tenderize meat? How do you stop meat from drying out?

Protein is only needed for energy, it doesn't play a role in growth or repair.

We don't need protein in our diet, it is an optional nutrient.

The three types of meat eaten in the UK are chicken, turkey, and duck.

Protein is needed for growth and repair , it helps our bodies to build and repair muscles, tissues and organs and helps children to grow. We need protein because our body cant make all the amino acids it needs so we have to eat the amino acides the body cant make (essential amino acids) Beef and Lamb (B vitamins, iron and zinc) Pork (thiamin B1 and niacin B3) You tenderize meat by partly breaking down the fibres in the meat. This can be done by bashing it with a mallet, marinating it in something acidic or cooking it really slowly To stop meat from drying out you can seal the outside of the meat, usually by frying at high temperatures fot a couple of minutes. This helps to retain the juices and flavour of the meat, makes meat more tender and juicy after cooking

10. What are three types of poultry? What is poultry a good source of?

Carrots, Broccoli, Spinach

Salmon, Tuna, Cod

Beef, Pork, Lamb

Chicken, Turkey and Duck they are called white meats however duck is often called a red meat. A good source of protein, B vitamins and are fairly low in saturated fat (especially without the skin)

Poultry refers to domestic birds that are raised for their meat, such as chickens, turkeys, and ducks. They are a good source of protein, B vitamins, and are relatively low in saturated fat compared to other types of meat.

Explanation

Poultry refers to domestic birds that are raised for their meat, such as chickens, turkeys, and ducks. They are a good source of protein, B vitamins, and are relatively low in saturated fat compared to other types of meat.

11. What are the three main types of fish and give examples of each? What do fish provide you with?

Oily fish e.g herring, mackerel, salmon, tunaWhite fish e.g cod, haddock, plaice, skateShellfish e.g crab, lobster, mussels Fish contains a lot of vitamins plus omega 3 oils, good for a healthy brain help lower risk of chronic diseases such as heart disease, cancer, and arthritis.

Vegetables e.g broccoli, carrots, spinach Fish provide you with fiber and antioxidants

Meat e.g beef, chicken, pork Fish provide you with protein and iron

Fruit e.g apple, banana, orange Fish provide you with vitamin C and calcium

The correct answer provides the three main types of fish and examples of each, as well as the benefits they offer. The incorrect answers provide unrelated food categories and the incorrect nutrients they provide, highlighting the importance of knowing the different types of fish and their nutritional value.

Explanation

The correct answer provides the three main types of fish and examples of each, as well as the benefits they offer. The incorrect answers provide unrelated food categories and the incorrect nutrients they provide, highlighting the importance of knowing the different types of fish and their nutritional value.

12. Why are meat replacements needed? What is tofu made from, what can it be used in? What is TVP and what can it be used in? What is Quorn and what can it be used in? What's the problem with these meat replacements?

TVP is made from meat and should only be used in traditional meat dishes.

Meat replacements are need for the growing number of vegetarians. Vegetarians dont eat meat so they need to get their protein and other nutrients from elsewhere. Beans lentils and nuts are all good sources of proteins. Tofu is a meat replacement, its made from soya and can be made into sausages, burgers and ready meals TVP is textured vegetable protein its also made from soya beans and can be sitr fried and used in desserts Quorn is a mycoprotein, thats made from a mushroom like fungus and egg whites. It can be made into mince for chilli con carne, fillets to serve in sauces and is most commonly used to replace chicken. The meat replacements lack flavour and dont taste of much so they need to be flavoured by marinating them (soaking them in a mixture of things like oil, wine, vinegar and herbs before cooking)

Tofu is made from dairy products and can only be used in salads.

Meat replacements are only needed by people with meat allergies.

Meat replacements are not just for those with allergies, tofu is made from soya not dairy, and TVP is made from soya beans not meat. It's important to note the correct information to make informed choices.

Explanation

Meat replacements are not just for those with allergies, tofu is made from soya not dairy, and TVP is made from soya beans not meat. It's important to note the correct information to make informed choices.

13. What are eggs a good source of? What bacteria is associated with eggs? What do manufacturers sometimes use to stop the risk of salmonella? What are the benefits of boiling and poaching eggs? What are the benefits of scrambled eggs? What are the negatives with fried eggs? What is coagulation? Which part of the egg does lecithin come from? What is it?

Eggs are a good source of carbohydrates and fiber. Salmonella is associated with overcooked eggs. Manufacturers use vinegar to stop the risk of salmonella.

Eggs are a good source of calcium. Listeria is associated with eggs. Manufacturers use sugar to stop the risk of salmonella.

Eggs are a good source of vitamins C and K. E. coli is associated with eggs. Manufacturers use artificial colorings to stop the risk of salmonella.

Eggs are a good source of protein, fat (mainly saturated) vitamins A, B2 and D and minerals including iodine. Raw eggs may contain the bacteria salmonella - which causes severe food poisoning. Its very important that eggs are cooked through thoroughly so that all bacteria are destroyed. You should be extra careful when cooking eggs to be eaten by pregnant women, babies and elderly or frail people. To stop the risk of salmonella manafacturers often used dried or pasteaurised egg Boiled and poached eggs are nice and healthy because theyre cooked using no fat Scrambled eggs are healthy also if not using fat Fried eggs can absorb a lot of fat, its best to use oils with unsaturated fat and drain off as much oil as possible before eating Coagulation is when the egg whit becomes more solid the temperatures for this are 60 degrees and 70 degrees it stays solid and thickened Lecithin if found in egg yolks it keeps an emulsion stable stops them from seperating again

This question covers various aspects related to eggs, including their nutritional content, cooking methods, and associated risks such as salmonella. The correct answer provides detailed information on each aspect, emphasizing the importance of proper cooking to avoid foodborne illnesses. The incorrect answers include common misconceptions and inaccuracies to test the respondent's knowledge on the topic.

Explanation

This question covers various aspects related to eggs, including their nutritional content, cooking methods, and associated risks such as salmonella. The correct answer provides detailed information on each aspect, emphasizing the importance of proper cooking to avoid foodborne illnesses. The incorrect answers include common misconceptions and inaccuracies to test the respondent's knowledge on the topic.

14. Why do we need fats? What are the 6 main types of fats and oils? What is shortening? What is the difference between saturated and unsaturated fat? List 2 functions of fat in pastry making? What is cholesterol? Why are high cholesterol levels bad?

We need fats for body warmth and insulation. Fats are a concentrated source of energy, theyre a source of Vitamins A, D,E & K, they provide us with fatty acids which are essential for our body cells. -Butter made from churning cream-Margerine made from vegetable oils blended with other stuff-Lard made from pig fat-Suet is made from fat which protects animals vital organs-Oils come from pressed seeds (e.g rapeseed, sunflower seed)-Low fat spreads are emulsions of vegetable oils Shortening is rubbing fat into flour, it prevents gluten from being produced and makes pastry and biscuits short - crumbly Saturated fats come mainly from animals sources (e.g meat, butter, suet, dripping lard) are solid or semi solid at room temperature and are associated with high levels of saturated fatUnsaturated fats come mainly from vegetable sources and are usually liquid at room temperature, peanut, sunflower, corn, soya,rapeseed and olive oil -Adding colour, butter in pastry makes it golden yellow-Adding flavour, butter in shortbread and pastry give it a nice flavour Our bodies use fat to make cholesterol, which is an essential part of all cell membranes and its needed to make hormones, however high cholesterol levels are said to increase the risk of heart disease.

Cholesterol is not produced by the body and has no impact on heart health.

Saturated fats only come from vegetable sources and unsaturated fats only come from animal sources.

Fats are not necessary for the body, and they only contribute to weight gain.

15. What foods do we get the following nutrients from and why do we need it: Vitamin A, Vitamin B, Vitamin C, Vitamin D, Calcium, Iron? What are micro and macro nutrients?

Vitamin A is from retinol and is found in liver, butter, fish oils and eggs. Vitamin A is goos for eyesight and growth and functions of tissuesVitamin B is found in cereals, liver, kidney, peas, pulses, dairy produce meat and fish-B1 thiamin helps the nervouse system and the release of energy from carbs-B2 riboflavin helps with the release of energy and repair of tissues-B3 niacin helps with the release of energy-Folic acid is crucial for growth and important for women planning a preganancyVitamin C is found in citrus fruits, green veg, peppers and potatoes. Its good for protecting the body from infection and allergies, helps in the absoprtion of calcuimVitamin D Found in oily fish and eggs, and is produced by the body when exsposed to sunlight, helps the body absorb calcium a lack of it can lead to rickets and osteoporosisCalcium is found in milk, tofu, salmon, green leafy vegetables, hard water and white bread. Needed for strong bones and teeth and healthy nerves and muscles. Lack of calcium could lead to osteoporosisIron is found in darkk green leafy vegetables and meat. Its needed to form part of the haemoglobin that gives blood cells their red colour. Lack of iron can cause a deficiency called anaemia Micro nutrients are needed in small amounts (vitamins and minerals) Macro nutrients are needed in large amounts (fat, NSP, protein, carbs, fats)

Vitamin E is found in carrots, tomatoes, and sweet potatoes. Vitamin K is found in broccoli, spinach, and lettuce. Magnesium is found in nuts, seeds, and whole grains.

The incorrect answers provided Vitamin E, Vitamin K, and Magnesium, which are actually different nutrients and not part of the original question. The correct answer should focus on the foods sources and benefits of Vitamin A, B, C, D, Calcium, and Iron, along with explaining the difference between micro and macro nutrients.

Explanation

The incorrect answers provided Vitamin E, Vitamin K, and Magnesium, which are actually different nutrients and not part of the original question. The correct answer should focus on the foods sources and benefits of Vitamin A, B, C, D, Calcium, and Iron, along with explaining the difference between micro and macro nutrients.

16. Name 6 nutrients found in fruit & veg. List 3 ways in which nutrients can be lost from fruit and veg during preparation. How can you prevent the loss of nutrients?

-Vitamin D-Protein-Carbohydrates

-Fiber-Potassium-Fat

-Starch-Minerals-Sodium

-Vitamin C-Dietary Fibre-Vitamins A(from carotene) and B-Iron & Calcium-Not much fat (except avocado)-Water-Small amounts of protein 1)microbes can make fruit and veg go rotten, store them in a cool dark place e.g fridge or larder2)Vitamin C starts to go once the fruit is picked, stored, cut or peeled Prepare fruit and veg just before you need them3)Chopped fruits lose their nutrients when cooked Dont chop fruit or veg into small pieces4)Vitamsn B & C dissolve in water dont leave fruit and veg to stand in water

These incorrect answers do not accurately reflect the 6 nutrients found in fruits and vegetables and do not address the ways in which nutrients can be lost during preparation or how to prevent such loss.

Explanation

These incorrect answers do not accurately reflect the 6 nutrients found in fruits and vegetables and do not address the ways in which nutrients can be lost during preparation or how to prevent such loss.

17. What are additives, E Numbers, preservatives, colourings, flavourings, emulsifiers, setting agents, raising agents, and their disadvantages?

Preservatives are additives that are added to food to enhance their nutritional value.

Additives are things that are added to food or a food product to improve its properties, some additives occur naturally and some are made artificially An E number is what is given to an additive when it passes a safety test, it means it can be used throughout the EU Preservatives are additives that are used to prevent bacteria from growing- so the food lasts for longer:*Vinegar ued to pickle foods like onions and eggs*Lemon Juice keeps salads fresh*Salt is used to cure meat, e,g ham, bacon*Sugar in jam to preserve it Colorings make food look more attractive and more appealing to eat. They can be used to add colout to something colourless or to return food to its natural colour duting processing:*Caramel is a natural food colouring has a dark brownish colour used in coca cola*Tartrazine is an artificial food colouring, used to make products a yellow colour Flavourings improve the taste or aroma of a product:*Herbs and spices e.g adding basil to pasta sauce*Vanilla can be natural or aritifical*Artificial sweetners e.g saccharin and aspartame*Monosodium Glutamate MSG natural flavour enhancer Emulsifiers are used to keep products stable stop oily and watery liquids from seperating*Lecithin a natural emulsifier found in egg yolks used in mayyonaise Setting agents are used to thicken products so they set as a gel:*Gelatine is a natural gelling agents extracted from animals and used in desserts like mousses and jellies Raising agents are used in dough and cake mixtures to aerate them, they release bubbles of gas which expand when heated to make the product rise:*Yeast is a biological raising agent used in bread dough*Baking powder and Bicarbonate of Soda are chemical raising agents that breakdown when heated producing CO2 Some people especially kids are allergic to certain additives and some can be bad for our health. No one really knows the long term affects of additives sunset yellow colouring could cause hyperactivity in children

Additives are food products that can be consumed on their own, without being added to other foods.

E Numbers are used to indicate expiration dates on food products.

Additives are specifically added to food products; E Numbers are not expiration dates, but codes for additives; Preservatives can extend shelf life, not enhance nutritional value.

Explanation

Additives are specifically added to food products; E Numbers are not expiration dates, but codes for additives; Preservatives can extend shelf life, not enhance nutritional value.

18. What effects can acids and alkalis have on foods and what flavors do they typically have? What does lemon juice do to fruits? What does vinegar do to foods? What does lactic acid fermentation produce? What is a common function of bicarbonate of soda and how does it work? How do acids help preserve foods?

Acids have a sweet taste, alkaline foods are sour.

Acids preserve foods by speeding up bacterial growth.

Bicarbonate of soda functions to color foods, not raise them.

Acids and alkalis only change the appearance of foods, not the flavor.

Lemon juice turns fruits brown when applied.

Acids and alkais can change the pH of foods, can change the texture and appearance Acids have a sharp sour taste acidic foods can include citrus fruits, lemon juice, vinegar and vitamin c Alkaline foods have a unpleasant bitter taste Lemon juice prevents enzymic browing. When you slice fruits the inside surfaces react with oxygen in the air - the reaction is called enzymic browning and it turns the fruit brown. But if you dip the fruit in lemon juice the acidic conditions stop the enzymic browning Vinegar give meringues and softer chewier texture. It can also be used in marinades to soften the texture os the meat - tenderising Lactic Acid fermentation produces yoghurt. Milk turns sour when the bacteria it contains breaks down sugars in the milk into lactic acid. Cornflour gives a thicker texture Bicarbonate of soda acts as a raising agent, it breaks down to produce carbon dioxide when its heated. The carbon dioxide bubbles expand and the mixture rises. Acids help to preserve foods because it stops bacteria from growing

Vinegar preserves foods by causing them to spoil faster.

The correct answer highlights the effects of acids and alkalis, their flavors, and specific examples. It also includes the functions of lemon juice, vinegar, lactic acid fermentation, bicarbonate of soda, and how acids help preserve foods. The incorrect answers either provide misinformation or completely misinterpret the question and concepts discussed.

Explanation

The correct answer highlights the effects of acids and alkalis, their flavors, and specific examples. It also includes the functions of lemon juice, vinegar, lactic acid fermentation, bicarbonate of soda, and how acids help preserve foods. The incorrect answers either provide misinformation or completely misinterpret the question and concepts discussed.

19. What is the eatwell plate and how does it help maintain a balanced diet? Describe each section including percentages. What are GDAs and RDAs? What are nutrient deficiencies? What are nutrient excesses?

The eatwell plate is used a a guideline for healthy balanced diet. They are the government guidelines on healthy people and is aimed at all people. It helps to maintain a balanced diet. Its shaped like a dinner plate tp interpret the foods we need to eat The first section is Rice, Bread Pasta, Potatoes and other starch foods section -33% these foods provide us with carbohydrates which is energy for the body. Its best if these starchy foods are wholemeal to provide us with fibre aswell.The second sectionis the fruit and veg section - 33% we should have at least 5 fruits and veg a day. This section provides us with vitamins which helps maintain a healthy immune system.-Dietary fibres NSP-Vitamins A&C-Minerals-Water or FluidsThe third section are the milk and Dairy Foods. Provides us with calcium for strong bones and teeth, and some protein. Go for lower fat options where possible.The fourth section is the Meat, Fish, Eggs & Beans which is 12-15%, provides us with the main nutrient of protein. A lack of protein could lead to muscle wastage- eat 2 portions of fish per week 1 oily fish per weekThe last section is the foods high in fat or sugar and we should have 8% of this. Fat is useful to protect our bodies, insulation and cushioning. GDAs (guideline daily amounts) and RDA's (recommeneded daily amounts) this is how much of each nutrient and how much energy an average adult needs each day. Nutrient deficiencies include not getting enough vitamins or minerals. For example not eating enough protein can lead to restricted growth in children and muscle wastage. Nutrient Excesses are for example eating too much fat can make you overweight, or obese which can lead to heart problems & cancer. Eating too much sugar can lead to obesity and type 2 diabetes and tooth decay. Too much salt can result in increase of clood pressure, meaning a bigger risk of heart disease or stroke

GDAs and RDAs stand for Government Daily Allowances and Recommended Daily Allowances respectively.

The eatwell plate is a type of exercise equipment used for physical fitness.

Nutrient excesses are caused by not consuming enough nutrients in the diet.

The correct answer provides a detailed explanation of the eatwell plate, GDAs, RDAs, nutrient deficiencies, and nutrient excesses.

Explanation

The correct answer provides a detailed explanation of the eatwell plate, GDAs, RDAs, nutrient deficiencies, and nutrient excesses.

20. What are vegetarians? Name the different types. What happens with lactose intolerant people? How can people on a calorie controlled diet get energy? What's wrong with people with nut allergies? What's wrong with people with diabetes?

Vegetarians dont eat meat or fish. Vegans dont eat any animal products, lacto vegetarians eat just dairy product, lacto ovo vegetarians eat egg and dairy, ovo vegetarians eat just egg and pescatarians each just fish. Lactose intolerant people cant digest lactose which is a sugar found in milk, they have to avoid cows milk and many dairy produce. Lactose intolerant people have to get calcium from foods like green leafy veg, salmon and white bread People who are overweight need to eat a calorie controlled diet. Fat and sugar provide a lot of calories without filling you up. You should get energy from starchy foods instead. People with nut allergies have to avoid products that contain nuts or have traces of nuts Diabetic people cant control their blood sugar levels, they need to avoid eating very sugary foods. Diabetics are advised to eat plenty of starchy foods which release energy slowly therefore it can avoid having very high or very low sugar levels

People with diabetes should consume a lot of sugary foods for quick energy.

Vegans eat meat and fish only.

People on a calorie controlled diet should consume high-fat foods for energy.

People with nut allergies can safely consume all types of nuts and nut-containing products.

The correct answer provides accurate information about vegetarians, lactose intolerant people, calorie controlled diets, nut allergies, and diabetes. The incorrect answers provided are misleading and inaccurate, making them the wrong choices.

Explanation

The correct answer provides accurate information about vegetarians, lactose intolerant people, calorie controlled diets, nut allergies, and diabetes. The incorrect answers provided are misleading and inaccurate, making them the wrong choices.

21. What is a genetically modified food? How does growing a GM crop that is resistant to pests help farmers? What problems do they solve and cause? How does the EU help consumers make informed decisions about GM food? What are functional foods? What problems do they solve and cause?

GM crops resistant to pests actually decrease the crop yield for farmers.

A GM food is one thats had its genes altered to give it useful characteristics It helps farmers because the farmer gets a bugger yield of maize because less of the crop is eaten or damaged by pests. Advantages:--Crops can be made to grow quickly-Producers can get a higher yield of crops for the same amount of seed and fertiliser-this makes food cheaper to produce and also cheaper for the consumer to buy-crops can be altered to have a longer shelf life so less food is wasted-crops can be made to ripen earlier than normal so fresh foods can be available for consumers earlier in the yearDisadvantages:--GM foods havent been around for long, unsure of long term health effects-there are concerns that if modified genes get out into the wider environmentand cause problems, ed the weedkiller resistance gene could be transferred to a weed-GM producers can sell their food everywhere - the EU restricts the import of some GM foods The EU helps consumers to make decisions about GM foods because the must undergo strict safety asssessments and can only be sold if theyre found to have no health risks, all foods that are GM or contain more that 1% GM ingredients must be clearly labelled A functional food is on thats been artificially modified to provide a particular health benefit, for example some fruit juices have calcium added to them Advantages:--Easy way of providing better nutrition for people who have a poor diet-people who cant eat certain foods can get the missing nutrients from functional foods-foods like golden rice could help solve some health problems caused by malnuitrition in poor countriesDisadvantages:--People still need to eat a varied diet and exercise to be healthy, they cant just rely on eating just functional foods-functional foods dont always provide all of the nutrient you need-they dont tackle the causes of malnutrition

A GM food is one that's grown organically without any human intervention.

The EU restricts consumers from making informed decisions about GM food.

22. What is a solution? Give examples What is suspension? Give examples What is an emulsion? Give examples What is the natural emulsifier in eggs yolk? What is mayonnaise a stable emulsion of? What is gel? What is the natural gelling agent in some fruits called? Name 3 ways in which you can change the taste of your food product Name 3 ways in which you can change the nutritional value of your food product?

An emulsion - Water and oil separated. Emulsions need an emulsifier to mix water and oil together. The natural emulsifier found in egg yolk is called cholesterol, it helps keep mayonnaise stable.

A solution - a liquid dissolved in a solid. A solution forms when liquid ingredients completely dissolve in a solid, e.g. water in sugar.

A solution - a solid dissolved in a liquid. A solution forms when solid ingredients completely dissolve in a liquid eg sugar in water, you can't tell the seperate ingredients once theyve formed a solution A suspension - a solid is held in a liquid. A suspernsion forms when solid ingredients are added to a liquid but dont dissolve, e.g flour mixed with water. If you dont stir the solid will float to the bottom, but if you stir and heat a starchy suspension it will thicken An emulsion - Oil and Water mixed together. Emulsions need an emulsifier to stop the oil seperating from the liqud. The natural emulsifier found in egg yolk is called lecithin it helps keeps mayonnaise stable. A gel - A small amount of solid sets a lot of liquid. Some cold desserts are gels e.g jellies, mousses, cheesecakes. A small amount of gelatine can set a lot of water. Theres a natural gelling agent called pectin found in fruits. -Change the ingredients, to make a cake look darker you could change the flour for wholemeal or to give it a different flavour you could add vanilla-Change the proportion of ingredients, to make a cake taste nuttier you'd add more nuts-Change the way you combine the ingredients, to make a cake lighter and fluffier you could beat the egg whites for longer. -Low sugar cakes, using less sugar -Low fat pastry, using less fat-Gluten free bread, using gluten free flour-Low Salt sauces, using less salt but flavouring it some other way

A suspension - a liquid is held in a gas. A suspension forms when liquid ingredients are added to a gas but don't dissolve, e.g. oil mixed with air.

23. What are standard food components? Give examples of some. Give two examples of standard food components used when decorating cakes or making pizza. What are the advantages and disadvantages of standard food components?

Standard food components are ready made ingredients, for example pizza bases and fillings pizza bases, chilled frozen pastry ready made tomato sauce. icing and marzipan Advantages:-*It saves time - you dont have to waste time preparing the basic ingredients*It saves money - manafacturers can buy components frozen in bulk which is more cost effective than buying fresh ingredients seperately*Less machinery and less specialist equipment is needed so saves more money*fewer specialist skills are needed because the standard components are ready to use*food preperation is safer and more hygienic- especially if high risk products like chicken eggs or soiled vegetables are stored and prepared somewhere else*the product is more likely to be consistent- standard food components are quality controlled so they have the same flavour, texture, weight, shape, colour etcDiadvantages:-*You can pick and choose exactly what you want, eg you cant get the ready made pastry sweeter*Its not always reliable, late deliveries from the supplier can hold up the production line*the product may not be as tasty as one made with fresh ingredients*extra space might be needed to store the standard food components if youve bought in bulk*extra packaging and transport involved so it might be bad for the environment

Standard food components are fresh ingredients that need to be prepared before use. Examples include raw dough and raw vegetables.

Standard food components are tools used in food preparation, such as knives and cutting boards. Examples include cake decorating tools and pizza peels.

Standard food components are food additives and preservatives used to enhance shelf life and flavor. Examples include artificial colors and flavors used in cakes and pizzas.

The correct answer defines standard food components as ready-made ingredients and provides examples such as pizza bases and fillings. The incorrect answers provide misleading definitions and examples that do not align with the correct answer.

Explanation

The correct answer defines standard food components as ready-made ingredients and provides examples such as pizza bases and fillings. The incorrect answers provide misleading definitions and examples that do not align with the correct answer.

24. What are the different types of production processes? Provide a benefit and disadvantage for each.

Progressive Production - Gradually increasing the quantity of a product. Benefits: Allows for controlled scaling. Disadvantages: Can be inefficient with smaller batches.

Custom Production - Tailoring each product to specific customer requirements. Benefits: High customer satisfaction. Disadvantages: Expensive and time-consuming.

Mass Production - Large Quantities of a ProductThis is where you make large numbers of a product that sells well, e.g a loaf of sliced bread. The product is made using a production line, made quickly and cheaplyx - but to make a new product you need to change the production line this takes a long time and unproductive time costs money Batch Production - Specified Quantities of a Product Thisis where you make lots of the product in one go, each load you make is called a batch you can change batches to make another similar product x - but machines need to be cleaned between batches One off production - Every Products UniqueThis is where you make a single product made differently to meet a specific request. Every product needs an individual recipe and an individual methodx- takes a lot of time and costs a lot Continuous Flow - Non stop production 24hrs/dayThis is where you make a product all the time with no interruptions. Its basically non stop mass productions. Its used for products that are sold regularly . It costs too much to keep turning off equipment and then re starting it so everything runs all the time, this keeps production costs low.x- if anything goes wrong it takes time to get it going again

Intermittent Production - Starting and stopping production based on demand. Benefits: Saves on production costs during downtime. Disadvantages: Can lead to inconsistent production levels.

This question provides an overview of different production processes along with their benefits and disadvantages, allowing for a comprehensive understanding of how production is managed in various industries.

Explanation

This question provides an overview of different production processes along with their benefits and disadvantages, allowing for a comprehensive understanding of how production is managed in various industries.

25. What is CAD and CAM? Why are they used and what are their benefits and disadvantages?

Cad is computer aided design, it is used to help design a product. Models of the product can be produced, its packaging in 2D and 3D - so you can view them from any angle. You can easily recalculate values and change designs until youre happy. CAD is more accurate and much quicker than drawing and redrawing designs on paper. CAD is useful to calculate things like products nutritional value, portion size, shelf life and what it'll cost to make CAM is computer aided manafacture. Computers control some or all of the production stages e.g theyre used to weigh out the correct amount of each ingredient, set the correct oven temperature and cooking time.Advantages:-*Production costs are lower because fewer staff are needed*Because machines are controlled by computers staff dont need to go near sharp blades*Staff dont need to handle the food as much making production more hygienic*Products are more consistent theyre exactly the same each time*CAM is more accurate e.g ingredients are weighed out precisely less human error*It can be quicker too - computers can make the production process more efficient

CAD is a type of calculator used in designing products, while CAM is a type of camera used in monitoring production processes.

CAD is a method of hand-drawing designs, while CAM is a technique of manually manufacturing products.

CAD is a cooking application used to create recipes, while CAM is a video editing software used to make cooking tutorial videos.

The correct answer explains that CAD is for designing products in 2D and 3D, while CAM is for controlling production stages. The incorrect answers provide false information about the functionalities of CAD and CAM.

Explanation

The correct answer explains that CAD is for designing products in 2D and 3D, while CAM is for controlling production stages. The incorrect answers provide false information about the functionalities of CAD and CAM.

26. What do manufacturers have to avoid? Give an example of biological contamination. How would you control it? Give an example of chemical contamination. How would you control it? Give an example of physical contamination. How would you control it?

Manufacturers have to avoid overproduction. Example: Using expired ingredients. Control: Implement proper inventory management.

Manufacturers have to avoid competition. Example: Copying other products. Control: Focus on innovation and unique selling points.

Manafacturers have to avoid contamination. They have to check that their products wont harm the consumer. So they identify potential problems and put controls in place to prevent food being contaminated. Biological Contamination - the product is contaminated by bacteria, especially if it contains hugh risk foods. eg theres a risk that eggs coulf carry salmonellaTo control the risk random egg samples will be tested for salmonella mear the beginning of the production process and near the end Chemical Contamination - the product could become contaminaated by, cleaning products during storage or processing.To control the risk cleaning products should be stored away from food, and the final product should be tested for no contamination Physical Contamination - The product could become contaminated by physical objects e.g bits of jewellry, chipped nail varnish, hair, insects etcTo control these risks workers would wear overalls and hairnets, with no jewellry ot nail varnish allowed and food is kept covered

Manufacturers have to avoid high costs. Example: Using low-quality materials. Control: Invest in quality assurance and material testing.

27. What is the main cause of food poisoning? What are the symptoms of it? What conditions are needed for bacteria to grow? What are high risk foods? Why do bacteria grow quickly in high risk foods? Give examples of high risk foods What is cross contamination? How can you avoid it?

Consuming expired food is the main cause of food poisoning. Symptoms include headache, fatigue, and dizziness. Erratic pH levels, direct sunlight, and extreme cold are conditions needed for bacteria to grow.

Cause: Eating food or Drinking water thats contaminated by bacteria. Bacteria are found in air, water, soil people and animalsSymptoms: Sickness, Diarrhoea, Stomach Cramps, Fever. In extreme cases where people are old or vulnerable it can lead to death. Moisture, Warmth, Time, Neutral pH High risk foods are foods that bacteria grow quickly in because theyre moist and high in protein.-Meat, fish poultry-Dairy Products and Eggs-Gravies, Stocks and Sauces-Shellfish and other seafood-Cooked Rice Cross contamination is where bacteria is passed from raw food to work surfaces, equipment and your hands.To avoid it:*When youre preparing raw meat, keep the knives and chopping boards you use seperate from anything else you're preparing*Always wash your hands thoroughly after handling raw meat*Never put raw and cooked meat together*Dont let the blood or juices from raw meat drip onto food*Always store raw meat on the bottom shelf in the fridge and keep it covered.

The main cause of food poisoning is drinking contaminated water. Symptoms include dry mouth, chills, and joint pain. Conditions needed for bacteria to grow are darkness, lack of air, and high acidity levels. Bacteria grow quickly in low risk foods. Examples of high risk foods are chocolate, chips, and canned foods. Cross contamination occurs when food is left uncovered. Avoid it by using the same cutting board for all foods.

Spicy food is the main cause of food poisoning. Symptoms include runny nose, teary eyes, and sweating. Bacteria grow quickly in low risk foods. Examples of high risk foods are vegetables, fruits, and grains. Cross contamination is caused by not washing hands properly. Avoid it by wearing gloves while handling food.

28. What are the safety and hygiene procedures when purchasing food, storing food, preparing food, cooking food, and serving food? Why is it important to cook and reheat food at certain temperatures? What temperature does food need to be cooked at to kill bacteria? What temperature does food need to be when it's kept warm? When reheating food, what temperature and for how long?

Purchase food from any seller without checking for quality or use by date

Preparation hygiene doesn't matter as long as the food is cooked thoroughly

Purchasing Food-Always buy food from a reputable seller so you know its good quality-Take note of the use by date and make sure you use it before this date-Check food carefully e.g make sure it hasnt been squashed ot gone mouldy, check packaging isnt damaged and seal is intactStoring Food-Always follow storage instructions - especially about temperature-Use old purchases before they go out of date-Keep food sealed or covered upPreparing Food-Follow a personal hygiene procedure- wash your hands, wear a clean apron, wear a hat of hair net-Always use clean equipment-Avoid cross contamination-If youre defrosting frozen food make sure its fully defrosted before cookiningCooking Food-Cook food at the right temperatures and for long enough-Make sure food is cooked all the way through e.g cook thicker pieces of meat for longerServing Food-Serve Hot food straight away-If youre serving food cold or storing it, cool it down as quickly as possible. To kill bacteria. Cook food at 72 degrees .Keep food warm at 70 degrees, keep things warm for more than an hour before eatingIf youre reheating make sure food is at least 72 degrees for at least 3 minutes

Serving food at room temperature is acceptable as long as it is eaten within a short period

29. What is the danger zone? What is the optimum temperature for the growth of bacteria? What are three preservation methods that use heat? What temperature is the household fridge? Why do we refrigerate foods? Why do high risk roods need to be refrigerated? What temperature do you freeze food at? What happens to the bacteria when you do this? Are they dead? What does freezing do to the shelf life of foods? What in vegetables make it go brown? How do you stop it to make sure they keep their colour? What is accelerated freeze drying?

Preservation methods that use heat include freezing, pickling, and drying.

Freezing foods does not affect the bacteria and they remain active even after defrosting.

Household fridge temperature is 10-15 degrees.

The danger is 5-63 degrees. This is where bacteria grow and multiply the quickest. The optimum temperature for the growth of bacteria is 37 degrees. Canning - food is put into a sealed can and heated to 115 degrees killing any bacteriaBottling - this is like canning but with bottlesPasteurisation - food, e.g milk is heated to 72 degrees then carefully packaged to make sure no bacteria contaminate food 0-5 degrees household fridge. We refrigerate foods to slow down the growth of bactteria.High risk foods MUST be kept chilled to prevent the risk of food poisoning. Freeze food at -18 degrees to stop the growth of baceria. The bacteria become DORMANT they are not dead they become active again when food defrosts. Freezing greatly extends the shelf life of food and the nutrients arent lost. Vegetables contain ripening enzymes that make them go brown. To stop this you can blanch them (plunge into boiling water to kill the enzymes) - and freeze them so they keep their colour Accelerated freeze drying is quickly freezing food and then drying it in a vacuum so that the ice turns to water vapour. This is used for instant coffee and packet soups.

The danger zone is 0-100 degrees. The optimum temperature for the growth of bacteria is 50 degrees.

The danger zone for bacteria growth is specifically 5-63 degrees, not 0-100 degrees. The correct preservation methods using heat are canning, bottling, and pasteurisation, not freezing, pickling, and drying. The temperature of a household fridge is 0-5 degrees, not 10-15 degrees. Freezing food at -18 degrees does stop the growth of bacteria and the bacteria become dormant, not remaining active as stated in the incorrect answer.

Explanation

The danger zone for bacteria growth is specifically 5-63 degrees, not 0-100 degrees. The correct preservation methods using heat are canning, bottling, and pasteurisation, not freezing, pickling, and drying. The temperature of a household fridge is 0-5 degrees, not 10-15 degrees. Freezing food at -18 degrees does stop the growth of bacteria and the bacteria become dormant, not remaining active as stated in the incorrect answer.