cooking for life - exam revision (emma lol)

Question 1

hygiene practices

Answer 1

• washing your hands
• wearing an apron
• no jewellery
• wear your hair tied back

Question 2

safety practices

Answer 2

• wear apron to prevent spills on body
• turn saucepan handles inwards
• use oven mitts
• open saucepan lid away from you

Question 3

how to separate an egg

Answer 3

crack the egg, gently open the shell and pour the yolk from one half of the shell to the other, catching the egg whites in a bowl below

Question 4

food spoilage

Answer 4

the deterioration in the sensory properties of food. Not harmful to eat, but not enjoyable.

• • bruised apple
• • brown bananas
• • stale bread

Question 5

food poisoning

Answer 5

illness caused by consuming food that has been contaminated chemically, biologically, or by bacteria. Harmful to eat

• • salmonella
• • E. Coli
• • Listeria

Question 6

biological contamination

Answer 6

naturally poisonous

• • rhubarb leaves
• • green potato

Question 7

chemical contamination

Answer 7

toxins have come into contact with the food

• • pesticides
• • rat poisoning
• • cleaning products

Question 8

bacterial contamination

Answer 8

bacteria transferred onto food during food preparation

– salmonella

Question 9

ideal conditions for the growth of bacteria

Answer 9

moisture, temperature (5 -60degrees celcius = danger zone), time, food supply, low acid environment

Question 10

cross-contamination

Answer 10

bacteria is unintentionally transferred from one raw food product to another surface or food product.

Question 11

reasons we cook food

Answer 11

• • easier to digest
• • increase sensory properties
• • kill of bacteria

Question 12

dry cooking methods

Answer 12

heat is transferred directly from one solid to another via conduction

• • baking
• • roasting
• • pan-frying
• • grilling

Question 13

Wet cooking methods

Answer 13

heat is transferred indirectly to food through water and steam via convection

• • boiling
• • steaming
• • poaching
• • stewing

Question 14

radiation

Answer 14

heat travels in straight rays from a hot object

– microwaving

Question 15

functional properties of food

Answer 15

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

Question 16

denaturation

Answer 16

the permanent structural change in protein molecules

Question 17

denaturation of an egg

Answer 17

when an egg is denatured by heat, the runny, clear white will become solid and opaque once cooked. the proteins cause denaturation to occur

Question 18

coagulation

Answer 18

the permanent change in protein from a liquid to a thick mass as a result of heat
– used to thicken and set custards, sauces, and curds

Question 19

aeration

Answer 19

incorporating air into food products - air bubbles become trapped inside liquid

• • meringue
• • cake batter

Question 20

dextrinisation

Answer 20

wheat is heated by dry heat and turned into a dextrin or sugar causing the exterior to brown and become sweeter

Question 21

gelatinisation

Answer 21

where starch absorbs liquid in the presence of heat.

– used to thicken sauces and gracy

Question 22

primary processing

Answer 22

converting raw materials into products that are safe and available to eat

Question 23

secondary processing

Answer 23

primary processed foods that have been transformed into new products

Question 24

ideal conditions for bacteria growth

Answer 24

moisture, temperature (5-60 degrees), time, food supply, low acid environment

Question 25

food system

Answer 25

the journey food travels from ‘paddock to plate’.

Question 26

pasteurisation

Answer 26

the process of heating milk to a high temperature for a short time and then quickly cooking down.
The standard temperature used is 71.7C. It has to be at least 15 seconds and no longer than 25 seconds.

Question 27

horticulture

Answer 27

the growing and management of a garden or orchard. It is a sub group of agriculture.
fruits and vegetables

Question 28

fruit

Answer 28

the edible part of a plant that contains a seed or mature ovary of a flower

Question 29

how are fruits grouped together in categories

Answer 29

fruits are grouped together in families by how they grow and their physical properties.

Question 30

vegetables

Answer 30

edible components of plants, including the leaves, stems, and roots

Question 31

how are vegetables grouped into different groups

Answer 31

vegetables are classified by the way they grow or the part of the plant that is eaten

Question 32

food wastage on the environment

Answer 32

methane is produced when food is wasted and rots. It is 30 times more harmful than CO2

Question 33

economic consequences of food wastage

Answer 33

food waste is estimated ot be worth over $8 billion per year

Question 34

food miles

Answer 34

the distance food travels from paddock to plate.

Question 35

agriculture

Answer 35

the practice of farming
includes the cultivation of the soil for the growing of crops and the raising of animals to provide food, wool, and other products.

Question 36

meat

Answer 36

the body tissues of animals that are eaten as food

Question 37

game meat

Answer 37

meat that is hunted and not farmed

Question 38

milk

Answer 38

liquid produced by mammals to feed their young

Question 39

homogenisation

Answer 39

liquid milk is forced under pressure to break down fat globules and evenly spread fat through the milk

Question 40

eggs

Answer 40

the reproductive cell of a female bird.

Question 41

candling

Answer 41

holding a light up to the egg to see if there is a baby chicken in there. primary processing.

Question 42

pros and cons of organic eggs

Answer 42

pros: natural diet and environment
cons: risk of predators.

Question 43

pros and cons of free-range eggs:

Answer 43

pros: can roam freely, become social with more hens, ability to practice natural behaviours.
cons: greater exposure to predators, infighting

Question 44

barn laid eggs - pros and cons

Answer 44

pros: protected from predators, can practice natural behaviours
cons: higher injury rates, less stable pecking order

Question 45

cage eggs pros and cons

Answer 45

pros: hens rarely get sick, produce more eggs that are cleaner, protected from predators, lower carbon footprint.
cons: reduced social interactions, unable to roam and explore.

Question 46

sensory analysis of an apple

Answer 46

appearance: red, round, glossy, smooth
aroma: sweet, sour, fruity, weak, bland
texture: juicy, crunchy, hard
taste: sweet, fruity

Question 47

constraints

Answer 47

required components of a design brief that are not flexible

Question 48

considerations

Answer 48

flexible components of a design brief – things you have control over in a design brief.

Question 49

steps of the design process

Answer 49

1. investigate
2. generate ideas
3. plan
4. produce
5. evaluate

Question 50

investigate

Answer 50

research how to complete the task

Question 51

generate ideas

Answer 51

collate ideas that would fit the design brief and narrow down the ideas to one chosen
selection.

Question 52

plan

Answer 52

create an outline for how you will complete the task, including timelines and gathering
necessary equipment

Question 53

produce

Answer 53

create the required product and item

Question 54

evaluate

Answer 54

determine the success of your product by analysing it against the original design brief.