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Food Tech > Exam Theory Term 3 > Flashcards

Exam Theory Term 3 Flashcards

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1
Q

what is the hospitality industry?

A

The hospitality industry refers to various businesses and services linked to leisure and customer satisfaction. A defining aspect of the hospitality industry is that it focuses on ideas of luxury, pleasure, enjoyment, and experiences instead of catering to necessities and essentials.

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2
Q

personal hygiene in kitchen?

A
  • wash and dry your hands thoroughly before handling food and during
  • never smoke, chew gum, spit
  • never cough or sneeze over food, or where food is being prepared or stored
  • wear clean protective clothing, such as an apron
  • tie back or cover long hair
  • keep fingernails short so they are easy to clean, and don’t wear nail polish because it can chip into the food or fake nails
  • no wearing jewellery
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3
Q

what is bullying & harassment in the workplace?

A

Bullying is repeated, unreasonable behaviour directed towards a worker or group of workers that creates a risk to health and safety.

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4
Q

What is direct bullying?

A

Direct bullying acts include actions that are observable e.g. acts of physical aggression, pushing shoving etc

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5
Q

what is indirect bullying?

A

Indirect bullying are characterised by threatening the victim and acts not always directly observable e.g spreading gossip, name calling, silent treatment, staring, giggling

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6
Q

what can bullying be classified as?

A

Bullying in the workplace can be classified as verbal, physical, psychological or sexual

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7
Q

what is verbal bullying?

A

verbal bullying is when an individual uses verbal language (e.g., insults, teasing, etc) to put people down repeatedly

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8
Q

what is physical bullying?

A

where someone uses their body or an object to hurt or scare another person

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9
Q

what is psychological bullying?

A

Psychological bullying can be defined as any kind of intentional and purposeful mental abuse

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10
Q

what is sexual bullying?

A

Sexual harassment is an unwelcome sexual advance, unwelcome request for sexual favours or other unwelcome conduct of a sexual nature which makes a person feel uncomfortable

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11
Q

what does food legislation do?

A

To ensure safety, stability and continuity within the hospitality industry, laws and regulations are in place to protect customers, employees and employers.

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12
Q

what is the government’s role in food legislation?

A

to ensure that its population has access to a safe food supply. Each of the three levels of government has defined roles and responsibilities including:
- Development and implementation of a food safety program for a food premise
- Responding to unsafe and/or unhygienic food production premises
- Food product recalls

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13
Q

What is a food safety program?

A

A food safety program is a document by a food manufacturer, restaurant or food outlet that is out in place to ensure that food sold to the Australian consumer is safe for consumption

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14
Q

Purpose of a food safety program?

A

Its purpose is to make sure that all food is safely manufactured, prepared, served or sold

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15
Q

Who enforces a food safety program?

A

National, state and local authorities all have key roles in developing, enforcing and monitoring food safety programs

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16
Q

what is FSANZ?

A

Food Standards Australia New Zealand (FSANZ) is a statutory authority in the Australian Government Health portfolio. FSANZ develops food standards for Australia and New Zealand.

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17
Q

What is the Food Act 1984 (Vic)?

A

The purpose of the Act is to ensure that food for sale is both safe and suitable for human consumption. The Act also prohibits any misleading conduct in connection with the sale of food and gives legal effect to the Food Standards

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18
Q

what is food poisoning?

A

Food poisoning is an illness caused by eating food which is naturally poisonous or has been contaminated with toxic chemicals or pathogenic micro-organisms.

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19
Q

what is food spoilage?

A

Food spoilage results when microbiological, chemical, or physical changes occur, rendering the food product unacceptable to the consumer.
Food spoilage is responsible for a significant amount of economic loss, due to wastage, in the food and catering industry.

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20
Q

what are symptoms of food poisoning?

A
  • abdominal (tummy) cramps
  • nausea
  • vomiting
  • diarrhoea
  • fever
  • headaches
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21
Q

what is cross contamination?

A

Cross-contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another.

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22
Q

how to prevent cross contamination?

A

Maintain clean clothes
Wear required personal protective clothing
Mind Your Cutting Boards.
Wash Your Hands
Properly Rinse Produce
Clean All Surfaces

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23
Q

what is the 2/4 hour rule used for?

A

good way to make sure potentially hazardous food is safe even if it’s been out of refrigeration

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24
Q

what is the 2/4 hour rule?

A

Food held between 5°C and 60°C for less than 2 hours can be used, sold or put back in the refrigerator to use later.
Food held between 5°C and 60°C for 2-4 hours can still be used or sold, but can’t be put back in the fridge.
Food held between 5°C and 60°C for 4 hours or more must be thrown away.
The time between 5°C and 60°C is cumulative—that means you need to add up every time the food has been out of the fridge, including during preparation, storage, transport and display.

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25
Q

what is HACCP?

A

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

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26
Q

what does HACCP stand for?

A

H - Hazard (danger to health)
A - Analysis (Investigation of the hazard)
C - Critical (Crucial for containment)
C - Control (Handling the conditions)
P - Points (Position in the progress)

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27
Q

what is mise en scene?

A
  • means everything ready and in its place
  • refers to all the preparation before the actual cooking begins
  • ensures a smooth and even workflow
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28
Q

what are common tasks of mise en scene?

A

-Ordering ingredients
-Correct selection of recipe
-Selection of required ingredients
-Weighing and measuring
-Selection and preparation of equipment
-Preparation of ingredients

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29
Q

what is a brunoise?

A

fine dice

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30
Q

what is chiffonade?

A

shredding

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31
Q

what is julienne?

A

match stick cuts

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32
Q

what is macedoing?

A

small dice

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33
Q

what is paysanne?

A

slicing your ingredient thinly but keeping with its natural shape

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34
Q

what is carre?

A

large dice

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35
Q

what is rondelle/washer?

A

cut round in shape

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36
Q

what is wedges?

A

quarters

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37
Q

what is slicing?

A

to cut across the grain into thin, uniform pieces

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38
Q

what is mincing?

A

finest level of chopping

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39
Q

what is baton?

A

thick stick cut

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40
Q

what is tourne/chateau?

A

curved slices

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41
Q

What is the difference between used by and best before dates?

A

Foods should not be eaten after the use-by date and can’t legally be sold after this date because they may pose a health or safety risk. Most foods have a best-before date. You can still eat foods for a while after the best-before date as they should be safe but they may have lost some quality.

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42
Q

what is the danger zone?

A

The danger zone is where bacteria grows easily and quickly, between 5 and 60 degrees celsius
4 and below bacteria doesn’t grow, 61 and above bacteria is destroyed

43
Q

what is the conditions for bacterial growth?

A

Conditions required for bacterial growth: FATTOM
Food
Acidity
Time
Temperature
Oxygen
Moisture

44
Q

what are service requirements for different service periods?

A

Breakfast Service
- Full breakfast
- Continental breakfast
- English breakfast
- American breakfast
Morning tea
Lunch
Afternoon tea
Dinner

45
Q

what are the menu types?

A
  • A la carte
  • Table d’ho`te menu
  • Cyclic menu
  • Carte du jour
  • Set menu
  • Buffet menu
  • Degustation menu
46
Q

whats an A la carte menu?

A

“from the menu”, it means the dish is ordered individually

47
Q

whats a Table d’ho`te menu?

A

a menu where multi-course meals with only a few choices are charged at a fixed total price

48
Q

whats a Cyclic menu?

A

a series of menus that is repeated over a specific period of time

49
Q

whats a Carte du jour menu?

A

a special menu for a particular day

50
Q

whats a Set menu?

A

a limited menu offered for a set number of courses, at a fixed price

51
Q

whats a Buffet menu?

A

a variety of dishes presented in a line, from which diners in a restaurant serve themselves, usually at a fixed price regardless of how much one eats

52
Q

whats a Degustation menu?

A

careful, appreciative tasting of various food, focusing on the gustatory system, the senses, high culinary art and good company. Dégustation is more likely to involve sampling small portions of all of a chef’s signature dishes in one sitting

53
Q

what are considerations in developing new menus?

A
  • season vibe, hot or cold
  • food in season, what’s available
  • the price
  • types of dishes
  • cuisine
  • time of day
  • aesthetic
  • nutritional quality
  • cater for everyone
54
Q

safety with Electricity and Appliances?

A
  • Keep appliances away from water, and never use appliances or power points with wet hands
  • Never put knives or other utensils in the toaster or into power point sockets
  • Replace any damaged plugs or fraying electrical cords
55
Q

safety with Stoves and Hotplates?

A
  • Never test the temperature of the stove or hotplate using your hand
  • Turn handles of saucepans away from the edge of the stove so that children cannot reach them and so that they cannot be bumped off the stove
  • Turn off burners when not in use – make sure the gas or electricity is switched off completely
  • Keep tea towels, dish cloths, curtains or loose clothing well away from stoves or hotplates, even after they have been turned off
56
Q

safety with Microwaves and Ovens?

A
  • Always use oven mitts with adequate padding or dry hot pads when handling hot dishes.
  • Remove the covering or lid from the far side of the heated dish so that steam rises away from you.
  • Never put anything metal (cutlery, metal dishes, staples in bags, twisty ties) or use aluminium foil in the microwave as this will catch fire
57
Q

what are the properties of food?

A

Chemical properties – the nutrients, pigments and flavours
Physical properties – size, shape, colour and viscosity and appeal to us through our senses
Sensory properties – appearance, flavour, taste, aroma
Functional properties – the physical and chemical properties of ingredients that influence food preparation and cooking

58
Q

define functional properties of food?

A

Functional properties describe how ingredients behave during preparation and cooking and how they affect the finished food product in terms of how it looks, tastes, and feels.

59
Q

what are the functional properties?

A

DEAD MR G likes CECs?
Denaturation
Emulsification
Aeration
Dextrinisation

Maillard Reaction
Gelatinisation

Caramelisation
Enzymatic Browning
Coagulation

60
Q

what is denaturation?

A

By applying heat or mechanical action (e.g. whisking), or adding acids (e.g. lemon juice) or alkalis (e.g. bicarbonate of soda) the shape of some proteins can be altered causing the amino acids to uncoil. This is the permanent change in the structure of the protein in food. When food is cooked, some of its proteins become denatured. This is why boiled eggs become hard and cooked meat becomes firm.

61
Q

what is coagulation?

A

The permanent change in protein from a liquid to a more solid food. Applying heat for a long period of time will cause coagulation of the protein, as the protein structure creates a network and entraps the liquid, forming a gel.
Example: Cooking an egg – the liquid white and liquid yolk become firm and change colour
Cooking foods for too long will result in the protein becoming over-coagulated – the product becomes tough and dry – the protein shrinks and forces the moisture out.

62
Q

what is gelatinisation?

A

When starch (found in flour, corn flour, rice) is dissolved in liquid and then heated, it will swell and produce a thick paste. At 60◦C, the starch granules begin to absorb liquid and swell. At 80◦C, the granules burst as they have absorbed about 5 times their volume in liquid and so release starch that causes the liquid to further thicken. Gelatinisation usually occurs just below boiling point – 90◦C The starchy substance in the recipe which could be flour or cornflour is often referred to as a thickening agent. When the mixture cools, it thickens further to form a gel.

63
Q

what is emulsification?

A

To emulsify means to combine two ingredients together which do not ordinarily mix easily. Emulsifications are stable emulsions of oil and water and egg yolk.

64
Q

what are the browning reactions?

A
  • Dextrinisation
  • Caramelisation
  • Enzymatic browning
65
Q

what is dextrinisation?

A

This is the process when food containing starch (a type of CHO) is cooked by dry heat (roasting, baking, grilling, frying) and the starch changes to dextrins. These cause the food to become brown and sweeter in taste because they are made up of glucose (sugar) molecules
Example = toasting bread

66
Q

what is caramelisation?

A

When sugar is melted to high temperature, it melts and becomes a brown liquid, occurs with dry heat.
Example – toffee making, caramel sauce

67
Q

what is enzymatic browning?

A

The oxygen causes the enzymes in the food to activate which causes a chemical reaction and results in the surface of the food becoming brown, this type of browning is not desirable, It can be prevented by adding an acid such as lemon juice or covering the food with water (when apple is cut and exposed to oxygen)

68
Q

what is aeration?

A

The process of incorporating air into food products such as sponge cakes. This makes them light and fluffy, It can be done mechanically, chemically or biologically
Mechanically – e.g. whisking, sifting
Chemically – e.g. with the addition of bicarbonate of soda
Biologically – e.g. with the addition of yeast

69
Q

What is foam?

A

Foam is a gelled or stabilised liquid in which air is suspended

70
Q

what is the Maillard Reaction?

A

The Maillard reaction is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavour

71
Q

Functional Properties of Fats and Oils?

A
  • Emulsification
  • Aeration (creaming)
  • Flavour
  • Preserving
  • Texture/moisture
  • Heat transfer
72
Q

Functional Properties of Sugar?

A
  • Flavours
  • Tenderises
  • Aerates
  • Caramelisation
  • Assists crust formation
  • Increases yeast growth
  • Stabilises
  • Delays coagulation
  • Gels and sets
  • Preserves
  • Improves appearance
  • Smooths
  • Crystallises
73
Q

Functional Properties of Protein?

A

flavour, texture, smoothness, viscosity, emulsification, foaming, stabilisation, elasticity, chewiness

74
Q

Functional Properties of Starch?

A

swelling power, starch solubility, gelatinization, viscosity, textures, gel stability

75
Q

Why do we cook food?

A
  • Food = more palatable (pleasant to taste), appetising and attractive.
  • Cooking = transfer of energy from a heat source to food
  • Destroys microorganisms and some of the enzymes that cause food spoilage present in food = safer to eat.
  • Increases the storage life of food.
  • Mechanical and chemical changes are applied to food - change its structure = easily chewed and digested = assisting in the absorption of nutrients
76
Q

What is conduction, convection and radiation? (Heat transfer)

A

Conduction is the transfer of heat energy by direct contact, convection is the movement of heat by actual motion of matter; radiation is the transfer of energy with the help of electromagnetic waves.

77
Q

What is microwave cooking?

A

Energy is transferred to the food by electromagnetic radiation

78
Q

What are techniques for cooking?

A

All methods of cooking depend on the transfer of heat
Main methods are dry (no water involved) and moist

79
Q

what are dry-heat cooking methods?

A

Dry-heat cooking methods are those that do not require additional moisture at any time during the cooking process

80
Q

what are moist-heat cooking methods?

A

Moist-heat cooking methods use water, liquid or steam to transfer heat to food

81
Q

Methods of frying?

A

Dry frying – uses the food that runs off fat e.g. bacon

Shallow frying – small quantities of fat/oil to cover base of pan – lubricates food to prevent sticking e.g. eggs

Stir frying – small amount of oil heated in wok – e.g. stir fry beef and noodles

Deep frying – food totally submerged in preheated fat/oil. Food cooks quickly and is twice the temperature of boiling water

82
Q

What is the smoke point?

A

Temperature at which fats and oils begin to burn or denature and break down
As fat overheats, shows a bluish haze, gives off acrid fumes and unpleasant smell
This temperature is dangerously hot and ready to burst into flames called ‘flash point’
Animal fats- clarified butter, lard – smoke point of 190
Natural butter – smoke point of 110
Vegetable oils – smoke point- 254 – excellent choice for using in frying

83
Q

Moist methods of cooking?

A

Boiling – rapid bubbles of water and evaporation of steam at a temperature of 100 degrees
Allows the liquid to come in contact with the whole surface of the food, heat is transferred quickly and evenly with no drying out or browning

Simmering – food is cooked at 85 degrees, bubbles rise slowly
Gentle method of cooking
Foods suitable for boiling- pasta, starchy veggies such as potatoes, rice (see page 60)

Blanching - Method of cooking delicate foods in liquid at a temperature just below simmering point (85 degrees)
The surface of the liquid should not bubble, rather tremble
Heat is transferred through convection currents in the liquid
Food remains moist and tender
Suitable foods – fish, pears, eggs

Stewing – long, slow method of simmering food in small amounts of liquid which provides a moist environment to break down the connective tissue or collagen in tough cuts of meat into soluble gelatine
The liquid adds and absorbs flavours and retains nutrients
The liquid forms part of the finished dish
Suitable foods – cheaper cuts of meat, poultry, fish, stone fruits

84
Q

Cooking in a microwave oven?

A

When the electromagnetic microwaves are absorbed by the foods, the molecules of water vibrate at a high speed and in turn knock into protein and fat molecules and transfer energy to them.
This vibration produces heat which cooks the food
Food that is cooked in a microwave should be left to stand for the same length as the cooking time to allow the molecules to stop vibrating and finish the cooking process
Disadvantages – food doesn’t brown, food cooks quickly so can overcook and dry out
Suitable foods – high moisture content foods

85
Q

What is the correct temperature that frozen food should be kept at?

A

-18 degrees or lower

86
Q

Where should raw meat be stored in a refrigerator?

A

At the bottom, below all other food.

87
Q

How many times can you reheat leftovers?

A

You should only reheat leftovers once.

88
Q

What is the reason for drying your hands after washing them?

A

Because germs and bacteria are more easily spread with wet hands

89
Q

What are the 2 main reasons behind food poisoning in Australia?

A

poor handling practices and cross contamination

90
Q

Explain the 4 basic rules in the kitchen

A

Clean - make sure everything is clean, your hands and work area
Separate - use colour coded chopping boards to separate raw meats and vegetables, prepare safe and harmful ingredients at different times
Chill - chill meat, poultry and eggs separate to vegetables
Cook - poulty should be cooked all the way through

91
Q

Why does he use paper towel to dry his hands?

A

as bacteria can grow and multiply on a tea towel, but with a paper towel it does not as you can throw it out after

92
Q

what should you do when you are done cooking?

A
  • clean dishes and work area
  • leftovers fo straight to the fridge
  • clean hands
93
Q

what are the 7 nutrients provided by food?

A

protein, carbohydrates, fats, vitamins, minerals, fibre and water

94
Q

what are raising agents?

A

substances that produce air bubbles in the food which when heated the air bubbles expand and increase the volume of the product as a result

95
Q

what is a natural raising agent?

A

dry and fresh compressed yeast

96
Q

what is a chemical raising agent?

A

baking power and bicarb soda

97
Q

what is a mechanical raising agent?

A

creaming, sifting and beating the food

98
Q

list 5 examples of additives used in commercial food products

A

preservatives, flavouring, blending, thickening, colouring

99
Q

what are three colours in food?

A

natural, colours caused by browning, synthetic

100
Q

what is the purpose of kneading bread?

A

to develop the gluten and strengthen the dough

101
Q

how does freezing preserve food?

A

prevents microorganisms from growing and slowing down activity

102
Q

what is extrusion?

A

the process of pushing a material through a mold

103
Q

how has technology impacted on the preservation of food items?

A

helped extend the life of products longer and improved the flavours of the food and improved the shelf life

104
Q

what are some dry methods of cooking?

A

pan frying, searing, roasting, sauteing, sweating, stir-frying, shallow- and deep-frying, grilling, broiling, baking and rotisserie cooking

Food Tech (2 decks)

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