Exsam

Question 1

The design process, the 4 different stages.

Answer 1

The 4 different stages include:
.Investigating
.Designing
.Producing
.Analyzing and evaluating

Question 2

Evaluation of food

Answer 2

Evaluating food means, that the completed production is commented on, using previously established criteria. Eg, Garden task, did we not use packaged foods.

Question 3

The 4 properties of food. And an description of each.

Answer 3

Physical - shape, size, visibility and density
Sensory - aroma, appearance, taste
Chemical - nutrients, ( protein, vitamins, minerals, carbohydrates, fibers)
Functional - consists of food rising, caramilazing, browning, or thickens or dexertlisation.

Question 4

Personal kitchen hygiene.

Answer 4

Personal kitchen hygiene refers to taking precautions when preparing food, to make sure that food surfaces that some in contact with food are not contaminated by your body or anything you are wearing, such as nails, hair, bandaids. You can prevent this by washing your hands or wearing gloves.

Question 5

Safety rules in the kitchen.

Answer 5

.rolling up sleeves
.tieing long hair back
.remove any loose clothing ( can get caught on soemthing)
.keep all cabinet doors closed
.keep electrical cords away from rove too and water.
.keep handle of pot on the inside, not sticking out

Question 6

Cross contamination

Answer 6

Cross contamination is the term in which bacteria and viruses are transferred from a contaminated food surface to another food.
Such as meat, that has been used on the same board that has not been properly washed.

Question 7

Food standards Australia New Zealand, and their role in keeping our food safe.

Answer 7

FSANZ, role in keeping our food safe is to protect the health and safety of food supply throughout Aus and NZ.

Question 8

Physical, chemical, and biological contamination of food exsamples.

Answer 8

Physical - hair, band aids, metal, nails, poo, glass, rodents.
Biological - molds, fungus, bacteria.
Chemical - detergents, cleaners.

Question 9

what MUST be on a label in Australia.

Answer 9

You MUST include 
.the correct information to the consumers.
.Date/ use by date.               .Ingredients list 
.info for allergy suffers
.directions for use/ storage
.legibility requirements 
.Nutrition info
.country of origin
.food addictives

Question 10

The key foods

Answer 10

Meat, eggs, fruit, vegatables, cereals, nuts, milk.

Question 11

Major health issues facing Australians in relation to diet.

Answer 11

Some health issues in relation to diet are:
.diabetes/ type 1 & 2
.obesity 
.heart disease
.kidney disease

Question 12

Food allergy

Answer 12

An food allergy is a reaction in which the immune system reacts to harmless foods. And is extremely life threatening

Question 13

Food intolerance

Answer 13

Food intolerance and allergy are commonly confused, however food intolerance does not involve the immune system. And does not cause a allergic reaction in the body, however can cause, nervousness, sweating, stomach aches, diarrhea, and rapid breathing etc..

Question 14

Coeliac’s disease

Answer 14

Celiacs Disease is an disease that is when gluten is consumed that the immune system reacts abnormally, which is the proteins found in gluten. that causes small amounts of bowel damage.

Question 15

Lactose Intolerance

Answer 15

Lactose intolerance is the inability to digest milk and sugars due to inceficaint amounts of gut lactase, some symptoms of this include bloating, gas, abdominal pain, and dihoera.

Question 16

Why we cook our food before we cook it

Answer 16

The reason we cook our food before we eat it is because can be used in many meals such as flour and egg can be used as setting agents in many foods. And change the improvement to the taste of the food, such as meats. However some foods are best to be eaten alone like raw fruits and vegetables.

Question 17

Dry and wet methods of cookery

Answer 17

Dry - pan frying, grilling, babeque, baking, broiling,

Wet - boiling, poaching, simmering, steaming, stewing, thermal cooking.

Question 18

Convection

Answer 18

Convection the heat transfer method of air or an liquid is heated then further travels around the food.
( it carries the therms energy along)

Question 19

Conduction

Answer 19

Conduction is the heat transfer method in which heat is directly the material or substance, through to the food.

Question 20

Radiation

Answer 20

Radiation is heat transfer method which involves electromagnetic energy waves that travel through the space in which increase the temperature. E.g., oven.

Question 21

The microwave oven

Answer 21

.The microwave oven dates back to 1946, when dr Percy Spencer was testing the magnetron, in which with further experiments had finally created the metal box, or the microwave.
.foods suitable for the microwave, rice,boasts, fish, vegetables, potatoes and any microwave meals.
.it is used most often for quick and easy meals, and save time.

.the microwaves produces energy or radio waves, which heat and cook the food, the night frequency electromagnetic waves go straight the food causing the molecules to become agitated.
(Dielectric heating)

.tips for the best results
.under rather than overcook.
.allow to rest after cooking.
.stir during cooking.

Question 22

Yeast

Answer 22

Yeast is single ad a microscopic fungus.

Yeast comes in three forms
.dry yeast
.fresh yeast
.instant yeast
Yeast needs:
.warmth (warm milk or water), moisture , food (sugar)

Question 23

Classification of fruits and vegetables

Answer 23

Fruit
.drupes,e.g.,apricot,cherry,peach
.pomes,e.g., apple, pear
.citrus fruit, e.g., grapefruit, lemon, lime, orange
Vegetables
.bulbs, e.g., chive, onion, leek, shallot, garlic
.flower, e.g., artichoke,broccoli, cauliflower
.fruit, e.g., cucumber, eggplant, pepper, squash, tomato.

Question 24

Role of the DHS

Answer 24

The role of the department of human services is to ensure that the food sold in Victoria are safe, suitable and correctly labeled.
It shares the responsibility for developing and administering food regulation with the common wealth and local governments.

Question 25

The Mornington peninsula shire local government levels role in keeping our food safe. In local area.

Answer 25

The role of the Mornington Shire is responsible for health inspectors checking all the food establishments and all recalled foods are not to be sold at supermarkets, and regulations in the Mornington peninsula.