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Mollie Beeton
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Decks in this class (27)
Proteins pg 1/2
Name 4 functions of protein,
What is the consequences of havin...,
What organs process proteins
20
cards
Fats pg 3/4
What are the 3 things fats provide,
Why do our bodys need fats,
What are fats made up of
17
cards
Carbohydrates 5/6
Carbohydrates split into 2 main t...,
Main sour,
What happens when we eat carbohyd...
14
cards
Vitamins- Fat Soluble pg 7
Vitamins minerals and trace eleme...,
Name which vitamins are fat soluble,
Whats vitamin needed for
19
cards
Vitamins- Water soluble pg 8
Whats the difference between wate...,
What vitamins are water soluble,
W
14
cards
Minerals and trace elements pg9
Name 4 minerals,
What is a mineral,
Explain why we need calcium
20
cards
Fibre and water pg10
Explain what fibre is,
What types of food is fibre found in,
Why do we need fibre
11
cards
Healthy Eating Guidelines pg11
Fruit and veg,
Starchy carbs,
Oils and spreads
5
cards
Nutritional needs of different age groups pg 12/13
Young children 2 5yrs old,
Children 5 12yrs old,
Explain why its important that 5 ...
18
cards
Diet-related health problems 14/15
What is obesity,
Explain the causes of obesity,
What are the health problems of o...
21
cards
Nutritional analysis pg18
How to increase fibre in dishes,
What does increasing the amount o...,
Explain how to cut down fat content
7
cards
Planning meals for Different groups pg20
What do people with lactose intol...,
Name what people with lactose int...,
Nut allergy
7
cards
TOPIC 2- Why Food is cooked pg 22
State 5different reasons for why ...,
Whys it important to cook food to...,
Improving shelf life
10
cards
Heat transfer pg 23
Name 3 ways heats transferred,
What is conduction,
Where does conduction occur
6
cards
Cooking methods-water based pg24
Name ways into using water to coo...,
Whats boiling,
Name foods that are boiled
21
cards
Cooking methods-water based and fat-based pg25
What is braising,
Why do people use the method brai...,
Name 2 types of frying
13
cards
Cooking methods- dry methods pg 26/27
Name a food method that uses dry ...,
Name 4 foods that are baked,
What cooks food quicker the top o...
20
cards
Changing properties- proteins pg28
When do proteins denature,
What structure do proteins have,
Name 3 ways proteins can denature
15
cards
Changing properties- Carbohydrates pg 29
What does starch gelatinisation do,
State what happens when starch gr...,
What happens when granules are he...
9
cards
Changing properties- fats and oils pg30/31
Name the process fats and oils use,
What does aeration do,
Name a way a food can be aerated
19
cards
Raising Agents pg 32
Name the 4 raising agents,
Define a raising agent,
What does chemical use
12
cards
food spoilage pg 34/35
Most microbes are,
3different groups of microbes whi...,
Microorganisms need 5 coniditons ...
22
cards
storing food safely pg 36/37
To preserve food,
Cooking food above what temperatu...
23
cards
revision
Whats the function of fibre,
What are of saturated fats,
Examples of saturated fats
5
cards
Food safety glossary
Bacteria,
Contaminate,
Cross contaminate
12
cards
Key words, heat transfer
Dextrinisation meaning,
Dextrinisation examples,
Caramelisation meaning
28
cards
Food Safety
Name 5 conditions microorganisms ...,
Name 3 ways you can slow the grow...,
Name 5 high risk foods
24
cards
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food tech gcse
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