Development of Food Industry
Issues and Responsibilities
Misc. Definitions
Paper 3 part uno
Paper 3 part dos
100
First step from the field to fridge process
What is Farmer
100
_________ is the unhealthy condition that results from not eating enough food or not eating enough healthy food
What is Malnutrition
100
the application of scientific principles to create and maintain a wholesome food supply.
What is Food Science
100
State one reason why craft-produced breads are generally more expensive than mass-produced breads.
What is craft production is a labour-intensive process, or smaller batches require more work/time input per loaf or there would be more expensive raw materials / specialist ingredients
100
Outline one reason why it is important that governments raise public awareness of food-related health issues. (2 points)
eating the wrong balance of foods can result in a wide range of chronic/acute food-related issues, for example, obesity, diabetes, food poisoning; governments can reduce the incidence of these by providing educational materials to raise public awareness of health-related issues/reduce cost of healthcare provision; governments have a moral responsibility for public health; government policies educate public/advocate healthy eating;
200
The final step in the field to fridge process
What is Consumer
200
___ is a number calculated from ones weight and height that correlates to the percentage of the total weight that comes from fat
What is BMI (Body Mass Index)
200
______ Act as substitutes for caloric sweeteners
What is Non-Caloric
200
Outline how gluten in flour contributes to the final texture of dough.
What is gluten is the protein in flour which hydrates to form an elastic matrix; this contributes to the elastic nature of the bread dough;
200
Identify one reason why “The eatwell plate” system would not be appropriate for children below the age of two years. (2 points) (You need to state a reason and then explain what the reason is for both points)
babies and very young children have different nutritional requirements to older children/adults; babies and very young children need energy-dense foods/their digestive systems cannot cope with the wide range of foods on the eatwell plate some of which are difficult to digest;
300
the conversion of an intermediate product into a final product for consumption, for example, flour to bread.
What is Secondary Processing
300
A person is Obese when their BMI is over ______
What is 30
300
______ Aid in the maintenance of firm texture, smooth taste, and some storage qualities
What is Stabilizers
300
Explain how the addition of yeast to bread dough contributes to the physical properties of bread
What is Yeast lowers the density of the dough/bread; yeast ferments sugar to carbon dioxide which aerates/produces small gas bubbles in the dough; the dough/gas expands during heating; cooking denatures the gluten so becomes inelastic/retains deformed shape/aerated/ leavened bread;
300
Outline one reason why values of body mass index (BMI) might be misleading. (2 points) (You need to state a reason and then relate it back to the question for both points)
BMIs relate to perfect people / fit and healthy people come in a wide variety of shapes and sizes; the bodyweight of sportspersons, (for example, bodybuilders), may be increased through being well-muscled; thus their BMI might be high but not indicative of increased risk of heart disease and other conditions associated with being overweight/obese;
400
the conversion of a crop into a product that may or may not be consumed directly.
What is Primary Processing
400
_______ foods have the potential to cause cancer
What is carcinogenic
400
prevent the growth of microbes on food
What is Preservatives
400
State one function of primary packaging of food products.
Primary packaging: extends shelf life; adequately contains product so it does not leak; protects the product from damage; displays the product so the customer can see what s/he is buying; carries nutritional and other information about the food; prevents food deteriorating/being contaminated;
400
Explain how travel has promoted the development of an international cuisine. (3 points) (You need to provide three reasons that combine to form an explanation for travel to get all three points)
Travel: through travelling and eating out more in restaurants people are exposed to different dishes; on their return home they want to recreate their holiday experiences; supermarkets/other food outlets now carry a wide range of authentic ingredients so they are able to do this;
500
- a system of farming in which natural products and techniques are used and the use of synthetic chemicals, for example, fertilizers and pesticides, is precluded.
What is Organic Agriculture
500
The three main roles of food additives are to ________, __________, and _________
What is enhance taste, improve shelf-life, or enhance appearance
500
a substance that stabilizes an emulsion, in particular a food additive used to stabilize processed foods.
What is Emulsifier
500
Outline one benefit of using biodegradable material for food packaging
can be composted along with the remains of any food it contains; less non-biodegradable waste goes to landfill; (allegedly) helps reduce global warming;
500
Explain how the media has promoted the development of an international cuisine (3 Points) (You need to provide three reasons that combine to form an explanation for the media to get all three points)
The media: cookery books/programmes/commercials/articles in newspapers/magazines present dishes from other cultures; they show people how dishes from different cultures should be prepared/served; people are able to experiment for themselves;
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