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Food Studies 🧆 > exam revision > Flashcards

exam revision Flashcards

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1
Q

is the common name given to what are essentially spiced meatballs, featuring prominently in many cuisines, particularly in the middle east and south Asia.

A

kofta

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2
Q

is the protein found in bread flour that is elastic and expands with rising dough.

A

gluten

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3
Q

Is a plant that produces both a spice and a herb. The leaf is known as cilantro and is used in chilli and curry dishes.

A

coriander

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4
Q

Is an evergreen aromatic shrub in the mint family. The narrow leaves are used as a herb and as an emblem of remembrance.

A

rosemary

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5
Q

is a short-grain rice variety commonly used in Italian cuisine, particularly for making risotto

A

aborio rice

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6
Q

Sometimes called rice wine, is a sweet low-alcoholic wine made by glutinous rice and is an essential ingredient, it adds flavour, sweetness and a glazed appearance to many dishes.

A

mirin

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7
Q

A fragrant double leaf from a tree that is used in Thai and Indonesian cooking. Used in dry and fresh form.

A

kaffir lime leaf

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8
Q

Is made by shredding edible seaweed and then pressing it into thin sheets

A

nori.

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9
Q

iA Japanese dish consisting of small balls or rolls of vinegar-flavoured cold rice served with a garnish of vegetables, egg, or raw seafood.

A

sushi

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10
Q

Or koshi is a super-premium short, grained rice which has unique characteristics. I.e. versatility, firmness, consistency, aroma and natural sweetness, that make the ideal grain for making sushi. Grown in Australia, possesses optimum water concentration making it stick together and maintain the softness.

A

koshikari rice

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11
Q

creates a light and fluffy texture by filling it of gas when it bakes

A

carbon dioxide

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12
Q

The outermost skin layer of citrus fruits such as oranges lemons and limes

A

zest

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13
Q

Round balls of cooked rice with a risotto filling-coated with breadcrumbs and deep fried

A

arancini.

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14
Q

when the dough is worked to develop the gluten to make the dough strong and elastic enough to hold the carbon dioxide gas produced during fermentation.

A

knead

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15
Q

when dough is placed in a warm environment to allow the dough to rise as the yeast ferments and produces carbon dioxide gas.

A

prove

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16
Q

when the dough has doubled in size, it is kneaded to break the air bubbles and produce an even texture of dough, the gluten is also developed.

A

knock back

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17
Q

is a dry method of cooking that involves submerging food in oil or far and cooking it rapidly at high temperatures.

A

deep frying

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18
Q

are a traditional Chinese dumping that are extremely popular in east Asian countries, with their origins in China.

A

gyoza

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19
Q

Pine nuts

A

the small cream coloured seeds tha grows on pine trees

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20
Q

Is a plant in the brasacre family which incudes cabbages, horseradish, and mustard. Called horseradish in Japanese but is a different plant.

A

wasabi

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21
Q

What are is the temperature range in the temperature danger zone? i.e. 5- 60◦C? Be able to draw this on a thermometer. Be able to show the range, by shading it in on a thermometer.

A

The temperature danger zone is when bacteria multiply and causes food poisoning, this temperature is between 5-60 degrees.
100 degrees-hot food zone-bacteria are destroyed (orange)
60 degrees-temperature danger zone-bacteria grows quickly (esp 37 degrees)
0 degrees-cold food zone -fridge0grows slowly
-18-Frozen food zone-bacteria doesn’t grow-microbes do not grow

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22
Q

What temperature must the refrigerator be in order to control bacteria growth?

A

Below 5 preferably 4

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23
Q

Below 5 preferably 4
What is a high-risk food? List 6 foods that fit in this high-risk category. What nutrient do high risk foods contain?

A
  1. Meat
  2. Fish
  3. Eggs
  4. Poultry
  5. Dairy products
  6. Cooked rice and pasta
    These contains protein
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24
Q

Be able to give 3 examples of when cross contamination may occur during the preparation of food items

A
  1. Chopping board used to cut raw meat used to prepare salad ingredients without being washed.
  2. Using dirty dish clothed to wipe plates or to use to clean kitchen benches.
  3. Raw meat, touching cooked meat-putting raw juice on sandwiches.
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25
Q

Identify one example of a spore-forming bacteria and explain why these bacteria are especially dangerous in relation to food poisoning? Explain how this spore forming bacteria can cause food poisoning cases when rice dishes are eaten.

A

Bacillus cereus forms heat resistant spores that are common in soil and dust.
The spores produce a tough protective coating that enable them to remain alive or dormant for lengthy periods on the uncooked rice. The coating resists high temperature of cooking., therefore the spores are not killed or destroyed.
Spores remain dormant in cereal crops but germinate when they are provided warm, moist and nutritious environment in cooking, producing heat resistant toxin (poisons) if they grow for enough time..

**Toxin Production: Bacillus cereus produces heat-resistant toxins, whic

correctly heat it up/boil to right temp-miss the danger zone.

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26
Q

Be able to identify three dangerous bacteria that are involved in food poisoning, i.e. Staphylococcus aureus, bacillus cereus, clostridium prefringens.> these names will be given to you in the exam.

A

Listeria, salmonella, E.coli,

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27
Q

Be prepared to read a scenario or story about a food safety situation. Be able identify personal hygiene and food handling practices that can cause food poisoning- be able to understand the difference between these two terms -some examples to include

A

Food Handling refers to the actions taken by individuals during the preparation, storage, and service of food. It includes practices such as:

Washing hands before handling food
Properly storing food at the correct temperatures
Avoiding cross-contamination (e.g., using separate cutting boards for raw meat and vegetables)
Handling food with clean utensils and gloves when necessary
Food Safety, on the other hand, is a broader concept that involves all practices and guidelines to prevent foodborne illnesses and ensure food is safe for consumption. It includes:

Ensuring food is cooked to the proper temperature to kill harmful bacteria
Storing food at safe temperatures to prevent the growth of pathogens
Implementing food safety standards and regulations (e.g., those from the FDA or local health authorities)
Educating individuals and workers on the importance of hygiene and safe food practices

coughing, sneezing or smoking..
visiting the toilet.
handling rubbish.
touching animals.
handling chemicals (
handling raw meat, particularly before handling cooked food or food to be eaten raw.
touching hair, scalp or a body opening.
1. Keep fingernails short.
2. Remove jewellery.
3. Avoid double dipping.
4. Use bright coloured band aids to cover cuts.
5. Shower daily.

28
Q

Be able to make suggestions about improvements that could be made in personal hygiene and food handling based on the scenario to reduce risk of food poisoning.

A

Use clean tea towels and dish clothes.
Minimise the time that high risk food spends in the danger zone.
Use separate chopping boards for meat etc.
Avoid contact of raw food with prepared food.

29
Q

Be able to explain how food poisoning differs to food spoilage.

A

Food poisoning causes illness whereas food spoilage generally does not put off eating it.
Food poisoning is not visible/you cannot smell or taste this whereas food spoilage whereas food spoilage you can taste and see food spoilage.
Food poisoning can cause death whereas food spoilage cannot.

30
Q

Summarise the tips for making a successful risotto dish.

A

Use only short, grained rice such as arborio as it has a high starch content and absorbs less liquid.
Never wash the rice
Important to add hot stock not cold as it might result in hard, uncooked kernels.
Don’t add too much sock as it can result in overcooking.
Run your wooden spoon on the bottom of the pan to see if it comes together. If stays apart ready to add more stock/ready.
Add good quality wine.

31
Q

Summarise the tips required to achieve the best results when deep frying food.

A

Need coating to protect ingredients from drying out.
Wet food should be dried with a paper towel before adding it in
Use a thermometer and make sure it is the correct temperature, so the oil doesn’t go into the food.
Do not overheat the oil as it will affect the flavour.
Use a metal slotted spoon to carefully lower your ingredients in the deep fryer.
Avoid overcrowding as the food won’t develop crisp outer layer.
Deep fried food tastes the best when hot.

32
Q

What is yeast & why is it added to bread products? Revise the 4 conditions that yeast requires to grow.

A

yeast is a leaving or raising agent used in cooking.
condition:
warmth
time
moisture
food.

33
Q

Why is salt added to bread products? 2 reasons needed

A

Flavour enhancement.
Dough strength and structure-gluten

preservation
activate yeast

34
Q

Revise your understanding of how to handle chilli safely in a recipe.

A

Wear gloves.
Cut out the seeds if don’t want it as strong.
Make sure to wash your hands.
Don’t touch your eyes.

35
Q
  • Be able to explain the difference between a constraint and a consideration.
A

A constraint is something that you must take into account and what you need to allow for (limitations) whereas a consideration is something you may think about putting in your dish and could/may need to take into account for.

36
Q
  • Go over the two design briefs that you completed this semester and be able to identify constraints and considerations in a brief that will be provided in the exam.
A

Some examples
Constraint
-time frame
-fit the AGHE
Considerations
-healthier ingredients
-skill level
-likes/dislikes
-allergies

37
Q
  • Look at your recipe booklet and the website taste.com.au to develop a list of healthy savoury main meal recipes (just the names of the recipe) that could be used in response to a design brief- you will need to identify 2 design options and make an appropriate recipe choice that meets a design brief provided in the exam>Preferred option. Be able to justify or evaluate the choice made- linking back to the specifications in the Design Brief.
A
  • Healthy frittata
  • Minestrone with power greens
  • Pumkin soup with a side of bread
38
Q
  • Revise the kilojoule content per 1 gram for each of the nutrients listed below:fat
A

37kj per gram

39
Q
  • Revise the kilojoule content per 1 gram for each of the nutrients listed below: protein
A

17kj

40
Q
  • Revise the kilojoule content per 1 gram for each of the nutrients listed below:carbohydrates
A

16kj

41
Q

what are the 4 nutrients

A

protein, fats, carbohydrates and dietary fibre

42
Q

4 major food sources of : protein

A

egg, fish, meat poultry

43
Q

4 major food sources of fat

A

biscuits, cakes, pastries, buns

44
Q

4 major food sources of carbohydrates

A

Beans, peas, legumes, wholegrain cereals

45
Q

4 major food sources of dietary fibre

A

Cereals, fresh fruit, vegetables, legumes

46
Q
  • Choose one of the macronutrients listed in the table above and describe 3 major functions of the nutrient chosen.
A

protein
helps repair muscles
digestion
transport molecules

47
Q

Revise your notes on the % of energy that should be provided by each of the macronutrients, fat, carbohydrates and protein in a healthy diet. Display the percentages or proportions in a pie chart below.

A

50-55% of carbohydrates
15% Protein
25-30%-fat

48
Q

What to write when it says identify 2 trends in the data

A

The data related to (title) reflects that (what is consumes the most)
The lowest levels of consumption(title) is what it is
DON’T FORGET TO ADD THE NUMBERS

49
Q

Identify two health issues or consequences that could occur for Australians in the long term because of the data.- what to say

A

Low energy levels to low carbohydrates
Low dietary fibre could result in haemorrhoids, bowel cancer in the longer term.

50
Q

what is the first dietary guideline

A

To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs.

51
Q

what are 2 recommendations of the 1st dietary guidline

A

children should eat sufficient nutritious food to grow and develop normally.

-physically active every day and their growth should be checked regularly.

52
Q

what is the secondary dietary guideline

A

Enjoy a wide variety of nutritious foods from the five groups every day:

53
Q

What is the 2nd dietary guidelines recommendations

A
  • Plenty of vegetables, including different types and colours and legumes/beans
  • Grain(cereal) foods, mostly wholegrain and or high fibre varieties such as bread, cereal, rice, pasta, noodles, polenta, couscous, oats quinoa and barley.
54
Q

What is the 3rd dietary guidline

A

Limit intake of foods containing saturated fat, added salt, added sugars and alcohol

55
Q

what are the 2 recommendations for dietary guideline 3

A

replace high fat foods which contain predominantly saturated fats such as butter, cream, margarine, coconut and palm oil with foods which contain predominantly polyunsaturated and monounsaturated fats such as oil, spreads

-limit intake of food and drinks containing added salt-read labels, do not add salt to foods in cooking or at table

56
Q

what is the 5th dietary guideline

A

Encourage, support and promote breastfeeding.

57
Q

what is the 6th dietary guidlines

A

Care for your food; prepare and store it safely.

58
Q

Be able to explain the benefits of “drinking plenty of water” as advised in the Australian Guide to Healthy Eating

A

-vital for the workings of organs, digestion, absorption, transportation, dissolving nutrients, eliminating waste products

59
Q

Revise the foods that fit into the “Sometimes and in small amounts” section (discretionary foods) of the Australian Guide to Healthy Eating. Define the term discretionary food.

A

Foods and drinks that do not fit into the 5 food groups because they are not necessary for a healthy diet and are too high in saturated fat and lots of added sugar added salts, or alcohol and low in fibre, these foods and drinks are also high in kj.

60
Q

Be able to explain why discretionary foods are positioned outside the main plate of the AGHE

A

Many tend to have low levels of essential nutrients so are often referred to as ‘energy-dense’ but ‘nutrient-poor’ foods. The problem is that they can take the place of other more nutritious foods. Also, the higher levels of kilojoules, saturated fat, added sugars, added salt and/or alcohol that they contain are associated with increased risk of obesity and chronic disease such as heart disease, stroke, type 2 diabetes, and some forms of cancer.

61
Q

how do you work out discretionary foods

A

Be able to work out the number of discretionary serves in a food product by calculating the kJ per serve divided by 600kJ = the number of discretionary serves.

62
Q

Why should deep fried food be limited in the diet? Which section of the AGHE do deep fried foods belong to?

A

Only sometimes in small amounts. Deep fried food contains high amounts of saturated fat, added sugar, salt and have low levels of important nutrients.

63
Q

In the exam you will be provided a recipe that you must evaluate according to the AGHE- You need to think about the following principles behind the AGHE

A

 Does the meal include all 5 food groups?
 Does the recipe contain a variety of vegetables of different colours and classifications? (leaves, bulbs, fruit, fungi, seeds, pods)
 Does the recipe include a variety of different types of fruit and vegetables? Is the quality of fruit less than vegetables- 2 & 5?
 Does the recipe include a small amount of fruit of different colours and classifications?
 Does the recipe include a large proportion of ingredients from the vegetables and wholegrains groups-Is the meal mainly plant based- 2/3 plant based including fruit?
 Does the recipe include a small proportion of Dairy and Meat- low fat options?
 Does the meal include a legume with high levels of protein and dietary fibre?
 Are discretionary foods limited in the recipe?
 Is the fat used a preferred fat and only used in small amounts? > monounsaturated- canola or olive oil?
 Be able to make a recommendation to improve the nutritional value of the recipe.

64
Q

List 5 traditional ingredients that are commonly eaten in your chosen cuisine.

A

Coconut
Pandan leaf
Shrimp paste.
Lemongrass
turmeric
shallots

65
Q

List 5 traditional dishes that are commonly eaten in your chosen cuisine

A

Nasi Lemak
Apam Balik
Roti Canai
Laksa
Nasi Candar

66
Q

Describe two interesting facts that you discovered about your cuisine.

A

The oldest person in the family is normally served first.
The backbone of every Malaysian meal is rice accompanied with coconut milk, spices, and curries.

67
Q

what is the difference between serving size and portion size

A

In short, serving size is the “standard” amount used for nutritional labeling, and portion size is the amount you decide to eat.

Food Studies 🧆 (2 decks)

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