Food

• Effects of cooking - protein coagulates /fish become opaque vitamin b is lost
• Homogenisation - The distribution of fat making milk creamier.

  pasteurasitaion - milk is heated to 76 degrees then cooled- this kills bacteria and increase shelf life
• State the causes of toughness in meat.

  age, activity - active parts of the body would be tougher, incorrect hanging, incorrect cooking
• List four methods that could be used to tenderise meat.

  (4x2)

  mincing, pounding, piercing, marinating, moist methods of cooking,

  chemical tenderisers/enzymes
• Salmonella- poor standard of personal hygiene, meat,poultry, eggs, shellfish

  E.coli- undercooked meats, unpasteurised milk and dairy products
• Enzymes are chemicals are naturally present in fruit+veg
• • Micro organisms grow in warmth - most microorganisms grow in 30 to 40 degress - danger zone.
  • they multiply so quick so store food correctly.
  • oxygen most micro-organisms need air in order to grow and multiply ; so wrap It excluding air
• GDA - guideline daily amounts
• Functions of clothing

  • express personality, identification
  • protection from weather
  • modesty, to flatter
  • satety
• Haute couture: original, expensive clothes made

  by fashion designers for individual people

  Prêt-à-porter: ready to wear designers' clothes, good quality,
• • Amylase in the mouth breaks down starch
  • Pepsin in the stomach begins to break down proteins
  • Proteins are broken into amino acids by enzymes in the small intestine
  • Carbohydrates are broken into glucose by

  enzymes in the small intestine

  • Fats are broken into glycerol and three fatty acids in the small intestine.
  • Bile emulsifies/breaks down fat
• epiglottis it covers the opening of the trachea, prevents food from going

  into the trachea and the lungs
• Villi : Tiny hair-like projections that line the inner wall of the small intestine,
• Conduction: heat travels through something solid

  Convection: heat travels in air or liquid that is moving, rises, cool air replaces

  it and sets up convection currents

  Radiation: Heat travels in straight lines/rays and hits the first object
• sauté

  to toss food lightly in hot oil
• roux : a mixture of flour and fat which when combined is used to thicken soups and sauces