BGCSE Food & Nutrition flashcards
BGCSE Food & Nutrition · Build recall with a focused review session.
31 cards. Read the term and the definition here. The deck at the top of this page is optional.
- Energy from fat
- Fat supplies 9 kilocalories per gram, more than twice the energy of carbohydrate or protein, which each supply 4 kilocalories per gram.
- Marasmus versus kwashiorkor
- Marasmus is severe deficiency of both energy and protein, causing gross wasting. Kwashiorkor is mainly protein deficiency with oedema and a distended abdomen.
- Body mass index formula
- BMI equals mass in kilograms divided by height in metres squared. Below 18.5 is underweight, 18.5 to 24.9 healthy, 25 to 29.9 overweight, 30 and above obese.
- Gelatinisation of starch
- Starch granules absorb liquid and swell when heated, then burst and thicken the mixture. On cooling the network sets into a gel.
- Maillard reaction requirements
- Browning needs an amino group, a reducing sugar, heat and low surface moisture. It browns bread crust but not pure sucrose syrup.
- Emulsion and emulsifier
- An emulsion is a stable mix of oil and water. An emulsifier such as egg lecithin holds the droplets apart; overheating can break the emulsion.
- Gluten formation
- Glutenin and gliadin hydrate and are worked into gluten strands. Fat shortens these strands, giving shortcrust pastry its crumbly texture.
- Balanced meal components
- A balanced meal contains a starchy staple, a protein food, a vegetable or fruit, a fat source and a drink, with varied colour and texture.
- Guideline energy distribution
- About 50 to 55 percent of energy from carbohydrate, 15 to 20 percent from protein, and no more than 30 to 35 percent from fat.
- Menu texture and colour rule
- Pair crisp with soft and dry with moist, and aim for at least three distinct colours on the plate to stimulate appetite and signal nutrients.
- Use by versus best before
- Use by dates concern safety and must not be exceeded on perishable food. Best before dates concern quality and allow some flexibility.
- Reading the ingredient list
- Ingredients are listed in descending order of weight, so the first three ingredients are the largest components of the product.
- Unit price comparison
- Unit price is the pack price divided by its quantity. It is the only fair way to compare differently sized packs of the same product.
- Dry and moist heat methods
- Dry heat includes baking, roasting, grilling and frying. Moist heat includes boiling, steaming, poaching and stewing.
- Roux stages
- Equal fat and flour cooked briefly make white roux, longer makes blond roux, and longest, until nutty and darker, makes brown roux.
- Yeast fermentation conditions
- Yeast needs warmth around 25 to 30 Celsius, moisture and sugar to produce carbon dioxide. Above about 60 Celsius the yeast is killed.
- Danger zone temperatures
- Bacteria multiply fastest between 5 and 60 Celsius, peaking near 37 Celsius. Keep hot food above 60 and cold food at or below 5.
- Cross-contamination controls
- Use separate boards for raw and ready-to-eat food, store raw meat below cooked food, wash hands, and clean surfaces between tasks.
- Freezing and refreezing
- Freezing below minus 18 Celsius stops bacterial growth but does not kill bacteria. Refreezing thawed food is unsafe because ice crystals damage cells.
- Food security definition
- Food security is reliable physical and economic access to sufficient, safe and nutritious food for all people at all times.
- Fortification versus enrichment
- Fortification adds nutrients to a food to prevent deficiency, such as iodine in salt. Enrichment restores only nutrients lost during processing.
- Bahamian staple foods
- Staples include pigeon peas, rice, cassava, sweet potato, plantain, coconut, conch and fresh fish such as grouper and snapper.
- Peas and rice nutrition
- Pigeon peas supply protein and fibre while rice supplies the starchy base, making the dish a balanced staple when served with vegetables or fish.
- Fair test design
- Change one independent variable, keep all others constant, measure one dependent variable, and include a control for comparison.
- Sensory hedonic scale
- A hedonic scale rates liking, usually from 1 for dislike extremely to 9 for like extremely. Report the mean score for each sample.
- Triangle sensory test
- Panellists receive three coded samples, two identical and one different, and identify the odd one out to show whether a detectable difference exists.
- Collagen to gelatin conversion
- Long, moist, low-heat cooking converts tough collagen into soft gelatin, which is why stewing tenderises cheaper cuts of meat.
- Heat transfer modes
- Conduction moves heat by direct contact, convection by moving air or liquid, and radiation by infrared waves, as in grilling.
- Food waste hierarchy
- Prevent waste first, then redistribute to people, feed animals, compost, recover energy, and send to landfill only as a last resort.
- Traditional Caribbean preservation
- Salting codfish and pork, sun-drying fish and fruit, pickling peppers and onions, and smoking meat and fish preserved food before refrigeration.
- Coeliac dietary rule
- Coeliac disease requires strict avoidance of wheat, barley and rye. Oats must be certified gluten-free because of cross-contamination risk.