cooking for life - exam revision (emma lol) Flashcards
hygiene practices
- washing your hands
- wearing an apron
- no jewellery
- wear your hair tied back
safety practices
- wear apron to prevent spills on body
- turn saucepan handles inwards
- use oven mitts
- open saucepan lid away from you
how to separate an egg
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
food spoilage
the deterioration in the sensory properties of food. Not harmful to eat, but not enjoyable.
- bruised apple
- brown bananas
- stale bread
food poisoning
illness caused by consuming food that has been contaminated chemically, biologically, or by bacteria. Harmful to eat
- salmonella
- E. Coli
- Listeria
biological contamination
naturally poisonous
- rhubarb leaves
- green potato
chemical contamination
toxins have come into contact with the food
- pesticides
- rat poisoning
- cleaning products
bacterial contamination
bacteria transferred onto food during food preparation
– salmonella
ideal conditions for the growth of bacteria
moisture, temperature (5 -60degrees celcius = danger zone), time, food supply, low acid environment
cross-contamination
bacteria is unintentionally transferred from one raw food product to another surface or food product.
reasons we cook food
- easier to digest
- increase sensory properties
- kill of bacteria
dry cooking methods
heat is transferred directly from one solid to another via conduction
- baking
- roasting
- pan-frying
- grilling
Wet cooking methods
heat is transferred indirectly to food through water and steam via convection
- boiling
- steaming
- poaching
- stewing
radiation
heat travels in straight rays from a hot object
– microwaving
functional properties of food
the physical and chemical properties of ingredients and the way they react during food preparation and processing.
denaturation
the permanent structural change in protein molecules
denaturation of an egg
when an egg is denatured by heat, the runny, clear white will become solid and opaque once cooked. the proteins cause denaturation to occur
coagulation
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
aeration
incorporating air into food products - air bubbles become trapped inside liquid
- meringue
- cake batter
dextrinisation
wheat is heated by dry heat and turned into a dextrin or sugar causing the exterior to brown and become sweeter
gelatinisation
where starch absorbs liquid in the presence of heat.
– used to thicken sauces and gracy
primary processing
converting raw materials into products that are safe and available to eat
secondary processing
primary processed foods that have been transformed into new products
ideal conditions for bacteria growth
moisture, temperature (5-60 degrees), time, food supply, low acid environment
food system
the journey food travels from ‘paddock to plate’.
pasteurisation
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.
horticulture
the growing and management of a garden or orchard. It is a sub group of agriculture.
fruits and vegetables
fruit
the edible part of a plant that contains a seed or mature ovary of a flower
how are fruits grouped together in categories
fruits are grouped together in families by how they grow and their physical properties.
vegetables
edible components of plants, including the leaves, stems, and roots
how are vegetables grouped into different groups
vegetables are classified by the way they grow or the part of the plant that is eaten
food wastage on the environment
methane is produced when food is wasted and rots. It is 30 times more harmful than CO2
economic consequences of food wastage
food waste is estimated ot be worth over $8 billion per year
food miles
the distance food travels from paddock to plate.
agriculture
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.
meat
the body tissues of animals that are eaten as food
game meat
meat that is hunted and not farmed
milk
liquid produced by mammals to feed their young
homogenisation
liquid milk is forced under pressure to break down fat globules and evenly spread fat through the milk
eggs
the reproductive cell of a female bird.
candling
holding a light up to the egg to see if there is a baby chicken in there. primary processing.
pros and cons of organic eggs
pros: natural diet and environment
cons: risk of predators.
pros and cons of free-range eggs:
pros: can roam freely, become social with more hens, ability to practice natural behaviours.
cons: greater exposure to predators, infighting
barn laid eggs - pros and cons
pros: protected from predators, can practice natural behaviours
cons: higher injury rates, less stable pecking order
cage eggs pros and cons
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.
sensory analysis of an apple
appearance: red, round, glossy, smooth
aroma: sweet, sour, fruity, weak, bland
texture: juicy, crunchy, hard
taste: sweet, fruity
constraints
required components of a design brief that are not flexible
considerations
flexible components of a design brief – things you have control over in a design brief.
steps of the design process
- investigate
- generate ideas
- plan
- produce
- evaluate
investigate
research how to complete the task
generate ideas
collate ideas that would fit the design brief and narrow down the ideas to one chosen
selection.
plan
create an outline for how you will complete the task, including timelines and gathering
necessary equipment
produce
create the required product and item
evaluate
determine the success of your product by analysing it against the original design brief.
