Exam Revision

Question 1

What is the danger zone?

Answer 1

The danger zone is the temperature between 5 degrees Celsius and 60 degrees Celsius which allows rapid growth of bacteria.

Question 2

Define food spoilage.

Answer 2

Food spoilage is the reduction of food quality identified by the deterioration in the physical, chemical and sensory properties in food. Although the food may be unpleasant to eat, it will not cause illness.

Question 3

Define food poisoning.

Answer 3

An illness caused by consuming food contaminated by bacteria, chemicals or biological contamination.

Question 4

What does HACCP stand for?

Answer 4

Hazard Analysis Critical Control Point

Question 5

What does CCP stand for?

Answer 5

Critical control point

Question 6

Define Gelatinisation.

Answer 6

When starch absorbs liquid when heated and the starch granules swell causing the liquid to thicken.

Question 7

Define Dextrinisation.

Answer 7

When starch is exposed to dry heat, causing the food to brown. (Eg. Toast)

Question 8

Define Denaturation.

Answer 8

The permanent structural change in the protein molecules in food. This can occur through application of heat, mechanical action or the addition of acid.

Question 9

Define Coagulation.

Answer 9

When something thickens and goes from a liquid to a solid. Example: eggs before and after being fried.

Question 10

Define Emulsification.

Answer 10

The process of making an emulsion; allowing fat and water to mix.

(Egg yolks include lecithin, therefor the yolk has the ability to prevent fat and water from separating. ie. Mayonnaise.)

Question 11

Define pasteurisation.

Answer 11

Rapidly heating milk to a temperature of 72 degrees Celsius for 15 seconds then cooked rapidly cooled to 2 degrees Celsius.

Question 12

What is cross contamination?

Answer 12

Cross contamination of food involves the transfer of harmful bacteria from uncooked or raw food to food that has been cooked or prepared.

Question 13

What are Enzymes?

Answer 13

Enzymes are the natural chemical that cause the ripening of fruit and vegetables and are responsible for the browning of cut fruit. (Example: browning of cut apples and avocados).

Question 14

What is the correct temperature for the fridge?

Answer 14

Between 1 degree and 4 degrees.

Question 15

What is the correct temperature for a freezer?

Answer 15

Under -18 degrees Celsius

Question 16

Describe what personal hygiene is and why it is important.

Answer 16

Personal hygiene is making sure that you are clean and hygienic and not dirty and gross. It is important so that you can make sure that you are not transferring bacteria to food that your are preparing and so people eating the food you prepared don’t get sick.

Question 17

What is the difference between a use by date and a best before date found on food packaging?

Answer 17

A use by date label on food packages means that the manufacturers cannot guarantee that you won’t get sick from consuming food or drinks that are past it’s use by date.
The best before label is usually found on non- perishables and means that you can eat it past the best before date but it won’t be as fresh or good as before that date.

Question 18

What is the first in, first out rule?

Answer 18

This rule is designed so that the first item of that particular food or drink in the pantry, fridge or freezer is the first to leave. This avoids things going out of date before you use it all and prevents wastage. Example: If you buy a litre of milk and start to use it and then two days later you buy more milk, you must use up the milk that you already had started before using the new milk because the newer milk will have a further away use by date.

Question 19

How many stages are in HACCP?

Answer 19

7 steps.

Question 20

What is CCP?

Answer 20

CCP means critical control point. It means to prevent a food safety hazard.

Question 21

What are the 6 conditions of growth needed for bacteria to grow?

Answer 21

Time, moisture, low acid level, oxygen, food supply, temperature (between 5 and 60 degrees Celsius).

Question 22

Bacteria is usually responsible for food poisoning. Explain how bacteria such as E. coli, salmonella and staphylococci access food and a preventative action.

Answer 22

If bacteria is in the danger zone (between 5 and 60 degrees) it can spilt into two and multiply every 20 minutes. You can prevent bacteria multiplying by storing (mainly perishable) food under 5 degrees to pause the growth of bacteria or heat up food to above 60 degrees to kill bacteria.

Question 23

List the food groups.

Answer 23

Fruit, vegetables, cereals, nuts and legumes, meat, poultry and fish, eggs,

Question 24

What is the most suitable rice for fried rice?

Answer 24

Long grain

Question 25

What is the most suitable rice for risotto?

Answer 25

Aborio rice

Question 26

What is meant by wet techniques of cooking and list some.

Answer 26

The wet method of cooking is ways of cooking food using steam or hot liquid (such as water or stock). The heat from the liquid or steam penetrates and surrounds the food to keep it moist and tender during the cooking process. Some examples using the wet method of cooking include; boiling, steaming, blanching, braising, poaching and stewing

Question 27

What is meant by a dry method of cooking and what are some examples?

Answer 27

Dry methods of cooking food rely on the radiation or transfer of heat directly onto food from a heat source. The heat may be radiation from an electrical cool, a gas flame or solid fuel such as wood. Dry cooking techniques include baking, frying and grilling.

Question 28

Describe radiation cooking.

Answer 28

This form on energy is transferred in the form of rays. A hot object radiates heat rays that travel in straight lines. When heat is absorbed into the food, the outside cooks quickly and Browns and then the inside cooks. Forms of radiation: wall mounted grill, barbecue and toaster.

Question 29

What is conduction?

Answer 29

Conduction is the transfer of heat through solid objects. Heat passes from an area of higher temperature to an area of lower temperature.