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Year 8 - 2024 > FND Term 1 > Flashcards

FND Term 1 Flashcards

1
Q

What is cross contamination?

A

Cross-contamination is the transfer of bacteria from one food to another. It can also be bacteria transfer from food to tools, equipment, or the food handler.

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2
Q

What is the danger zone?

A

The danger zone is where bacteria grow and multiply rapidly. The temperature of the danger zone is anywhere between 4c and 60c.

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3
Q

What is food poisoning?

A

Food poisoning is an illness caused by consuming food contaminated by bacteria, chemicals or biological or physical contamination.

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4
Q

What is sustainability?

A

Sustainability is fulfilling the needs of current generations while ensuring a balance between economic growth, environmental care, and social well-being.

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5
Q

What is ethics?

A

Ethics is the moral consequences of food choices made by both humans and animals.

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6
Q

What are the 7 food groups listed in the Australian Guide to Healthy Eating?

A

The 7 food groups are Protein (Lean meats and poultry), Grains, Vegetable, Fruit, Dairy, Only sometimes and in small amounts, and Only in small amounts.

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7
Q

What are 10 kitchen safety and hygiene rules? (pt.1)

A
  1. Tie your hair back before you start cooking.
  2. Frequently wash your hands while you are cooking.
  3. Always carry knives pointed down.
  4. Wipe up any spills immediately.
  5. Always walk in the kitchen, don’t run.
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8
Q

What is an example of protein?

A

Eggs, lean meats, legumes, meat substitutes nuts, etc.

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9
Q

What is an example of grains?

A

Cereal, wholegrain bread, wheat, rice, etc.

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10
Q

What is an example of vegetables?

A

Carrot, cucumber, lettuce, legumes, etc.

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11
Q

What is an example of fruit?

A

Apple, banana, kiwi fruit, pineapple, etc

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12
Q

What is an example of dairy?

A

Milk, yoghurt, cheese, etc.

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13
Q

What is an example of an only sometimes and in small amounts food?

A

Chips, chocolate, energy drinks, etc.

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14
Q

What is an example of an only in small amounts food?

A

Oil and fats.

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15
Q

What are 10 kitchen safety and hygiene rules? (pt.2)

A
  1. Wear an apron to avoid spilling ingredients on yourself or others.
  2. Remove unnecessary jewellery, e.g. non-religious bracelets and necklaces.
  3. Don’t wear fake nails when cooking.
  4. Wear closed in leather shoes, no mesh or holes.
  5. Separate the meat and allergy foods from the rest of the food to avoid cross contamination.
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16
Q

What is (tsp) an abbreviation for?

A

Teaspoon

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17
Q

What is (Fl oz) an abbreviation for?

A

Fluid ounces

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18
Q

What is (g) an abbreviation for?

A

Grams

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19
Q

What is (ml) an abbreviation for?

A

Millilitres

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20
Q

Beat

A

Make into a smooth mixture by stirring strongly.

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21
Q

Whip/Whisk

A

Beat into a frothy mixture.

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22
Q

Cream

A

Beat fat and sugar together until pale and creamy.

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23
Q

Rubbing In

A

Rubbing fat into flour until it all looks like breadcrumbs.

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24
Q

Folding In

A

Adding ingredients gently without beating.

25
Q

Mix

A

Combine ingredients together.

26
Q

Knead

A

Work into a dough.

27
Q

Sift

A

Use a sieve to make grains finer.

28
Q

Grease

A

Use butter or oil to prepare a baking dish so the food won’t stick.

29
Q

What should you do if there is a fire?

A

You warn everyone, extinguish the fire, evacuate the classroom/kitchen and close the door behind you.

30
Q

Who should you tell if there is a fire?

A

Your supervisor (The teacher), and classmates.

31
Q

Where should you go if there is a fire?

A

You should evacuate the classroom/kitchen.

32
Q

When working in the kitchen, when should you wash your hands?

A
  1. Before cooking, after tying hair up and putting on apron.
  2. In-between steps.
  3. After cooking and cleaning.
33
Q

Why is each section of the Australian Guide to Healthy Eating circle a different size.

A

Each section of the circle is a different size because each section represents a food group and how much servings you should have of that group.
The bigger the section, the more servings you should have of that food group.

34
Q

Why is tap water a good choice?

A

Tap water is not processed in a factory, so it doesn’t have added chemicals like bottled water.

35
Q

Why are sports and energy drinks not a good alternative to water?

A

Sports and energy drinks are not a good alternative to water because they contain a large amount of sugar and caffeine that are not healthy to consume in large amounts.

36
Q

What are two ways to decrease salt in your diet?

A

Two ways to degrees salt in your diet is to not add salt to your food and degrees the amount of packed food, such as chips, that you are eating.

37
Q

Why do adolescents have an increased need for all nutrients when compared with other stages of the lifespan?

A

Adolescents have an increased need for all nutrients because they are growing, so they need more nutrients to strengthen their health and bones so that they don’t have a fragile body when they are adults.

38
Q

What are the four rules you could follow in the kitchen to avoid cross-contamination while cooking?

A
  1. Clean – Make sure you clean the table and equipment before and after you cook.
  2. Separate – Separate possible allergy food from the rest of the ingredients.
  3. Chill – Keep food in the fridge until you need to use it. (e.g. Keep chicken in the fridge until needed.)
  4. Cook – Cook meat and other ingredients thoroughly to reduce risk of food poisoning.
39
Q

Identify the three ways in which food can be contaminated.

A
  1. Physical or Biological
  2. Bacterial
  3. Chemical
40
Q

Name three examples of physical contamination.

A
  1. Soil from the ground when harvesting
  2. A bolt from a processing plant when packaging
  3. A hair from a cook in the kitchen
41
Q

Name three examples of chemical contamination.

A
  1. Chemicals from the farm
  2. A cleaning product used in the processing plant when packaging
  3. Fly spray used in the kitchen when preparing food
42
Q

Identify the two main processes that cause bacterial contamination.

A
  1. Autolysis – Self destruction, caused by enzymes present in the food
  2. Microbial spoilage – Caused by growth of bacteria, yeasts, and moulds
43
Q

Identify six conditions that microorganisms need to survive and reproduce.

A
  1. Temperature
  2. Moisture
  3. Food
  4. Time
  5. Oxygen
  6. pH level
44
Q

List some examples of high-risk food.

A

Meat, meat products and poultry
Milk and dairy products
Eggs – uncooked and lightly cooked
Shellfish and seafood
Prepared salads and vegetables
Cooked rice and pasta

45
Q

List the eleven common factors that can lead to food poisoning.

A

Preparation of food too far in advance
Storage at ambient temperature
Inadequate cooling
Inadequate reheating
Under cooking
Inadequate thawing
Consuming raw food
Improper warm holding (i.e. holding ‘hot’ food below 63°C)
Infected food handlers
Contaminated processed food
Poor hygiene

46
Q

How many serves of vegetables should boys and girls aged 12 to 13 have?

A

Girls should have 5 serves a day, and boys should have 5 1/2 serves a day.

47
Q

How many serves of fruit should boys and girls aged 12 to 13 have?

A

Both boys ang girls should have 2 serves of fruit a day.

48
Q

How many serves of grains should boys and girls aged 12 to13 have?

A

Both boys and girls should have 7 serves a day.

49
Q

How many serves of protein (lean meats and poultry) should boys and girls aged 12 to 13 have?

A

Both boys and girls should have 2 1/2 (2.5) serves of protein (lean meats and poultry) a day.

50
Q

How many serves of dairy should boys and girls aged 12 to 13 have?

A

Both boys ang girls should have 3 1/2 (3.5) serves of dairy a day.

51
Q

What is (C) an abbreviation for?

A

Cup

52
Q

What is (lb) an abbreviation for?

A

Pounds

53
Q

What is (pt) an abbreviation for?

A

Pint

54
Q

What is (pkt) an abbreviation for?

A

Packet

55
Q

What is (oz) an abbreviation for?

A

Ounces

56
Q

Name the seven most common symptoms of food poisoning.

A
  1. Severe vomiting
  2. Diarrhoea
  3. Exhaustion
  4. Headache
  5. Fever
  6. Abdominal pain
  7. Tiredness
57
Q

Why do we do a workplan before we cook?

A

A workplan has more detail than a recipe. A recipe tells you how to cook something, so they are supposed to be short.

Whereas a workplan includes all the utensils and other equipment you will need. It spells out the preparation steps as well as the cooking steps.

58
Q

How many serves of additional food groups should boys and girls aged 12 to 13 have?

A

Girls should have 0.25 serves a day, and boys should have 0.5 serves a day.

59
Q

What are common concerns of ethics in food production?

A
  • Damage to environment
  • Exploitive labour practices
  • Food shortages for others
  • Inhumane treatment of food and animals
  • Unintended effects of food policy

Year 8 - 2024 (3 decks)

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