Food

Question 1

Evaluation of food/sensory evaluation

Answer 1

Appearance 
Flavour 
Texture 
How can u improve 
Good and bad things

Question 2

Evaluation of food/nutritional tools

Answer 2

Nutritional value

Question 3

Appearance

Answer 3

Colour size shape consistency(thick, smooth, lumpy, foamy)

Question 4

Food evaluation/ improving the dish

Answer 4

Methods of cooking, ingredients presentation of food, flavouring

Question 5

Design process

Answer 5

Investigating, designing, producing, analysing and evaluation

Question 6

Personal kitchen hygiene

Answer 6

Wear a clean apron, 
Wash your hands
Tie hair back
Store food appropriately 
Do not run in the food area
Wipe food spills immediately 
Handle knifes and other sharp equipment with care

Question 7

Safety rules in the kitchen

Answer 7

Roll up sleeves and wash hands
Tie hair up
Keep cabinet doors open

Question 8

Cross communication

Answer 8

Cross contamination occurs when bacterias and viruses are transferred from a contaminated food or surface such as a chopping board and utensils to other food

Question 9

Fsanz

Answer 9

F-food
S-standards 
A-Australia
N-new 
Z- zealand 

They have food recalls, food that could related to food poisoning getting rid of) boarded security (no bad foods from over seas get let into Australia)

Question 10

Department of human services at the Victorian government level

Answer 10

Force all food establishments to have a food safety plan

Question 11

Mornington peninsula shire at the local government level

Answer 11

Send out health inspectors to check every establishment collect recalled food

Question 12

Physical, chemical, biological contamination of food

Answer 12

Chemical: detergent, cleaner
Biological: molds, yeast, fungi, bacteria
Physical: glass, metal, hair, nails, poo

Question 13

Food labelling laws

Answer 13

Name a food 
Country of origin 
Manufacture 
Use by/ best before
Batch number 
Allergy warning 
Ingredients list

Question 14

Health issues

Answer 14

Obesity diabetes dental decay cardio vascular disease cancer osteoporosis

Question 15

Food allergy
Food intolerance
Food sensitivities

Answer 15

Food allergy is when you can get harmed by the food/ death

Food intolerance is when you get an upset tummy

Food sensitivity is when you just don’t enjoy or like the food

Question 16

Coeliac disease

Answer 16

Over time the immune reaction to eating creates inflammation that damages the small intestines by eating gluten

Question 17

Lactose introlerance

Answer 17

Lactose intolerance is usually caused a deficiency of an enzyme in the body called lactose

Question 18

Dry and wet method of cookery

Answer 18

Dry: 
Baking and shirring
Broiling 
Frying 
deep fat frying 
Roasting 

Wet: poaching
Simmering
Steaming

Question 19

Why we cook our food before consuming it

Answer 19

Reasons for cooking food is many different reasons and while it is best to eat some foods raw such as fruits and vegetables, there are some advantages to cooking food, food can be cook of the following reasons, to change or improve the taste of the food example flour being used to make a cake

Question 20

The microwave oven

Answer 20

• commonly used to provide quick and easy hearing of food
• heat by producing microwave which hit the food st different angles
• microwaves bounce off walks onto the food
• vibrate food molecules

Question 21

Convection

Answer 21

Cooking if food by the circulation of hot air or steam example over and steamer

Question 22

Conduction

Answer 22

Cooking if food by heat transferring through a flat metal surface. Example frying, fry pan

Question 23

Radiation

Answer 23

Cooking if food from direct flame example BBQ, grilling

Question 24

Yeast forms and needs

Answer 24

Forms:
Dried compressed brewer
Needs: food warmth and moisture

Question 25

Fermentation

Answer 25

Is when the yeast crowds and gives off carbon dioxide (co2) and alcohol

Question 26

Yeast

Answer 26

Is a single called microscopic fungus raising agent

Question 27

Classification of fruit and vegetables

Answer 27

A fruit is a seed-bearing structure that develops from the ovary of a flowering plant

Vegetables are all other plant parts, such as roots, leaves and stems

Question 28

The 4 properties of food

Answer 28

Physical: shape size density viscosity

Sensory: aroma, appearance, texture

Chemicals: nutrients (minerals, vitamins, fat, proteins)

Function: dextrinisation (browning of food) thickness, sets, rises