cooking for life - exam revision

Question 1

Kitchen hygiene

Answer 1

Prevent food poisoning

• wash hands
• wear apron

Question 2

Kitchen safety

Answer 2

Prevent injury

• wear oven mitts
• carry knife by your side

Question 3

Food spoilage

Answer 3

The deterioration in the physical, sensory and chemical properties of food over time. Mainly caused by the breakdown of yeasts, moulds and enzymes.
“best before”
Deterioration of food’s quality
e.g. bruised apple, stale/mouldy bread.

Question 4

Food poisoning

Answer 4

An illness caused by consuming food contaminated by bacteria, chemicals or biological contamination. Mainly caused by the handling of food.
“Use by”
Can cause illness/death, dangerous
e.g. raw chicken, green potatoes.

Question 5

Bacterial contamination

Answer 5

Harmful bacteria is transferred to foods through poor food handling
e.g. salmonella

Question 6

Biological contamination

Answer 6

Food is naturally poisonous

e.g. rhubarb leaves

Question 7

Chemical contamination

Answer 7

Chemical or toxic products come in contact with food.

e.g. pesticides

Question 8

Why we cook food

Answer 8

• Ensure safety (kills bacteria)
• Improve sensory qualities
• Easier to digest

Question 9

How we cook food - Wet cooking methods

Answer 9

Heat is indirectly transferred to the food via liquid or steam using convection.
e.g. boiling, steaming, deep-frying, poaching, blanching.

Question 10

How we cook food - Dry cooking methods

Answer 10

Heat is directly transferred to the food via conduction

e.g. baking, roasting, frying, toasting, smoking, BBQ

Question 11

How we cook food - Radiation cooking methods

Answer 11

Food is cooked/heated by micro-waves. Created in microwaves

Question 12

Conditions required to grow bacteria - Time

Answer 12

In ideal conditions a bacteria can reproduce itself every 20 minutes

Question 13

Conditions required to grow bacteria - Low acid environment

Answer 13

Bacteria is less likely to grow in highly acidic foods

Question 14

Conditions required to grow bacteria - Food supply

Answer 14

Food is needed to enable the growth of bacteria. Foods that are high in protein grow bacteria faster.

Question 15

Conditions required to grow bacteria - Temperature

Answer 15

Keep food below 5 degrees and above 60 degrees. Anything in between = danger zone for bacteria growth.

Question 16

Conditions required to grow bacteria - Moisture

Answer 16

Bacteria needs moisture to grow

Question 17

Functional properties of food

Answer 17

The physical and chemical properties of food ingredients and the way they react during preparation and processing

Question 18

Functional properties of eggs - Denaturation

Answer 18

Permanent structural change in protein molecules (irreversible)

• mechanical (whisking)
• heat (coagulation)
  e. g. egg whites becoming solid after cooking

Question 19

Functional properties of eggs - Aeration

Answer 19

Incorporating air into food products (mechanical)

e.g. meringues, sponge cakes and souffles.

Question 20

Functional properties of eggs - coagulation

Answer 20

Permanent change in protein from a liquid to a solid as a result of heat (irreversible)
Used to thicken and set custards, sauces and curds.

Question 21

Functional properties of wheat (carbohydrates) - dextrinisation

Answer 21

Wheat is heated with dry heat and turned into a sugar, causing sweetness and browness.
e.g. toasted bread, cereal, biscuits, breads and pizza bases

Question 22

Functional properties of wheat (carbohydrates) - Gelatinisation

Answer 22

Wheat is heated with wet heat, and absorbs the liquid to thicken.
E.g. thicken sauces such as gravies and white sauces