GCSE - Food Prep - Flashcards - 9780008166342

Food Preparation Skills: Food Preparation Skills: Food Preparation Skills:
Food Preparation Skills: Food Preparation Skills: Food Preparation Skills:

GCSE Revision • AQA Food
Knife Skills Preparation and Nutrition
Knife Skills
Name the type of knife you You would use a palette knife
would use for icing cakes, and for icing cakes, and moulding
moulding and smoothing food. and smoothing food.
1 1

Preparation and Nutrition
The two main classifications

Fish
Fish
What are the two main
of shellfish are crustaceans
classifications of shellfish?
and molluscs.
2 2

Between what temperatures

Meat
Meat
Chilled meat should be stored

should chilled meat be
between 1°C and 5°C.
stored?
3 3
Prepare, Combine and Shape

Food Preparation Skills:

What would you use to give a You would use milk to give a
golden-brown glaze to pastry, golden-brown glaze to pastry,
scones and biscuits? scones and biscuits.
4 4


Blanching is placing food
into boiling water for a few
What is blanching? minutes to quickly cook,
soften and inhibit enzymic
activity.
5 5

Dough Preparation and Nutrition
Dough
Why is strong flour Strong flour is traditionally
traditionally used to make used to make bread because
bread? it has a high gluten content.
6 6
Health: Protein and Fat

Food Nutrition and
Food Nutrition and

Biological value of protein

What is meant by ‘biological
means the quality of essential
value of protein’?
amino acids present.
7 7

Food Nutrition and
Food Nutrition and

Fat is a source of which four Fat is a source of vitamins A,

vitamins? D, E and K.
8 8
Health: Carbohydrate
Health: Carbohydrate
Food Nutrition and
Food Nutrition and

Name two conditions that Constipation and diverticular

can be caused by lack of disease can be caused by lack
dietary fibre. of dietary fibre.
9 9
Food Nutrition and
Food Nutrition and

Health: Vitamins
Health: Vitamins

Beri-beri can be caused by

Beri-beri can be caused by a
a deficiency in Vitamin B1
deficiency in which vitamin?
(thiamin).
10 10
Food Nutrition and
Food Nutrition and

Health: Vitamins
Health: Vitamins
Vitamins A, C and E contain
antioxidants, which work
Which vitamins contain
together to protect cells
antioxidants?
against damage from free
radicals.
11 11
Food Nutrition and Health:

Minerals and Water
Minerals and Water

Calcium, fluoride, sodium,

iron, iodine, phosphorus,
Name five minerals.
magnesium and potassium
are all minerals.
12 12

Minerals and Water
Minerals and Water

What proportion of the body Nearly two-thirds of the body

is made up of water? is made up of water.
13 13

Making Informed Choices

What is the maximum amount

6g of salt is the maximum that
of salt that an adult should
an adult should eat in a day.
eat in a day?
14 14


Why is folate (folic acid) Folate (folic acid) helps the

needed before and during healthy development of the
early pregnancy? neural tube of the foetus.
15 15

Diet, Nutrition and Health

BMR stands for Basal
Metabolic Rate. It is the
What does BMR stand for,
energy needed to power the
and what does it mean?
internal organs when the
body is completely at rest.
16 16


A healthy BMI is between

What range is a healthy BMI?
18.5 and 25.
17 17
Food Science: Cooking of Food, Food Science: Cooking of Food,
Food Science: Cooking of Food, Food Science: Cooking of Food,

Appropriate Cooking Methods Appropriate Cooking Methods
Appropriate Cooking Methods Appropriate Cooking Methods

Heat Transfer and Selecting

Boiling, simmering, poaching,

Name five water-based braising and steaming are
methods of cooking. water-based methods of
cooking.
18 18

What are the three ways in Heat can be transferred

which heat can be transferred through food by conduction,
through food? convection or radiation.
19 19
and Enzymic Browning
and Enzymic Browning

Food Science: Proteins
Food Science: Proteins

Which is more acidic – a pH of A pH of 3 is more acidic than

3 or a pH of 12? a pH of 12.
20 20
Carbohydrates
Carbohydrates
Food Science:
Food Science:
Caramelisation is the
What is caramelisation? browning of sugars, caused
by dry heat.
21 21
Food Science: Fats
Food Science: Fats

Two types of food emulsions

and Oils
and Oils
Describe two types of food
are an oil-in-water emulsion
emulsions. Give an example
(milk) or a water-in-oil
of each.
emulsion (butter).
22 22
Food Science: Raising
Food Science: Raising

Agents
Agents
Name one biological raising Yeast is a biological raising

agent. agent.
23 23
Food Safety: Microorganisms Food Safety: Microorganisms,
Food Safety: Microorganisms Food Safety: Microorganisms,

Enzymes and Food Spoilage
Enzymes and Food Spoilage

Moulds can survive in the False. Moulds can survive

fridge and freezer. True or in the fridge but not in the
false? freezer.
24 24
Microbes are used in the

in Food Production
in Food Production

production of cheese,
Name three types of foods yoghurt and bread. (They are
that use microbes in their also used in the production
production. of mycoprotein, fermented
meats, e.g. Salami, chorizo)
and fermented vegetables.
25 25
Food Safety: Preparing Food Safety: Buying and Food Safety: Bacterial
Food Safety: Preparing Food Safety: Buying and Food Safety: Bacterial
Contamination
Contamination
Common sources of
What foods are common salmonella include raw
sources of salmonella? poultry and meat, eggs,
seafood and dairy products.
26 26

Storing Food
Storing Food
A fridge should be kept at

What temperature should a
a temperature between 1°C
fridge be kept at?
and 4°C.
27 27
and Cooking Food
and Cooking Food

Microbiological contamination,
Name the three types of
physical contamination and
contamination that can cause
chemical contamination can
food poisoning.
cause food poisoning.
28 28
Food Choices: Food
Food Choices: Food
Many people choose GCSE Revision • AQA Food

to eat or avoid
Choices
Choices
Religions that have vegetarian

certain foods according to
or vegan diets are Buddhism
their religious beliefs. Name
and Rastafarianism.
two which choose vegetarian
or vegan diets?
29 29
Food Choices: Food
Food Choices: Food

Choices
Choices
Lactose is a sugar found in

What is lactose?
milk and dairy products.
30 30
Food Choices: Sensory Food Choices: British and
Food Choices: Sensory Food Choices: British and

International Cuisines
International Cuisines
Seafood, rice, noodles, miso

Name some popular foods in soup, meat and pickled
Japanese cuisine. vegetables are all popular
foods in Japanese cuisine.
31 31

Triangle testing is when three
Evaluation
Evaluation
samples are tested but two
What is triangle testing? are the same, to see if the
tester can pick out which one
is different.
32 32
Food Choices: Food
Food Choices: Food

Traffic light labelling is
Labelling
Labelling
nutritional information given

What is traffic light labelling? in a visual way, using colour
to show high (red), medium
(amber) and low (green)
levels.
33 33
Affecting Food Choice
Affecting Food Choice

Food Choices: Factors
Food Choices: Factors

How many minutes Government guidelines

of daily physical activity recommend at least 60
are recommended by the minutes of physical activity
government? per day.
34 34
Food Provenance: Food

and the Environment
and the Environment

Sustainable food is food that

What is meant by ‘sustainable
will continue to be available
food’?
for a long time to come.
35 35
Provenance and Production


Organic foods are grown

Methods
Methods
naturally, without any help
What are organic foods?
from chemical or synthetic
treatments.
36 36


Cheaper foods are

Methods
Methods
True. Genetically modified/
ones that are genetically
Intensive farming produces
modified or intensively
large scale, low cost products.
farmed. True or false?
37 37
Sustainability of Food
Sustainability of Food
Food Provenance:
Food Provenance:

What gas is produced by Methane gas is produced by

livestock? livestock.
38 38
Food Provenance: Food Food Provenance: Food
Food Provenance: Food Food Provenance: Food

Production
Production
Cream, butter, cheese and

What dairy products can be
yoghurt can be made from
made from the secondary
the secondary processing of
processing of milk?
milk.
39 39

What advantages Vacuum packaging and
Processing
Processing
are there to the MAP (modified atmosphere

chemical preservation packaging) both result in
methods of vacuum long shelf life, and a fresh
packaging and MAP? appearance and taste.
40 40

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Food Preparation Skills: Food Preparation Skills: Food Preparation Skills:

Food Preparation Skills: Food Preparation Skills: Food Preparation Skills:

GCSE Revision • AQA Food

The two main classifications

GCSE Revision • AQA Food

Between what temperatures

Chilled meat should be stored

Prepare, Combine and Shape

Food Preparation Skills:

GCSE Revision • AQA Food

Prepare, Combine and Shape

Food Preparation Skills:

GCSE Revision • AQA Food

Food Preparation Skills:

Health: Protein and Fat

Food Nutrition and

Biological value of protein

Health: Protein and Fat

Food Nutrition and

GCSE Revision • AQA Food

Fat is a source of which four Fat is a source of vitamins A,

Food Nutrition and

GCSE Revision • AQA Food

Name two conditions that Constipation and diverticular

Food Nutrition and

GCSE Revision • AQA Food

Beri-beri can be caused by

Food Nutrition and

Food Nutrition and Health:

Minerals and Water

Calcium, fluoride, sodium,

Food Nutrition and Health:

Minerals and Water

GCSE Revision • AQA Food

What proportion of the body Nearly two-thirds of the body

Food Nutrition and Health:

Making Informed Choices

GCSE Revision • AQA Food

What is the maximum amount

Food Nutrition and Health:

Making Informed Choices

GCSE Revision • AQA Food

Why is folate (folic acid) Folate (folic acid) helps the

Food Nutrition and Health:

Diet, Nutrition and Health

Food Nutrition and Health:

Diet, Nutrition and Health

A healthy BMI is between

Food Science: Cooking of Food, Food Science: Cooking of Food,

Appropriate Cooking Methods Appropriate Cooking Methods

Heat Transfer and Selecting

GCSE Revision • AQA Food

Boiling, simmering, poaching,

Heat Transfer and Selecting

GCSE Revision • AQA Food

What are the three ways in Heat can be transferred

and Enzymic Browning

Food Science: Proteins

GCSE Revision • AQA Food