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Term 1 > FOOD EXAM > Flashcards

FOOD EXAM Flashcards

1
Q

Define denaturation

A

The physical changes that take place in a protein, when it is exposed to abnormal conditions in the environment.

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2
Q

Define Dextrinisation

A

Is when starch is exposed to dry heat, it is broken down resulting in change of colour.

Example: when dry heat is applied to bread and it is toasted, it changes to brown

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3
Q

Define Millard reaction

A

It is when you apply heat to a product and it changes to golden brown.

Eg meat

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4
Q

Define coagulation

A

Is when something thickens from a liquid to a solid.

Example: when chocolate is melted the put in the fridge or left out it hardens up.

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5
Q

Define Gelatinisation

A

Is when a liquid turns into a solid with heat and liquids thickens.

Example: white sauce

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6
Q

Define crystallisation

A

Occurs after substances separate from solutions or where a change from a liquid to a solid causes crystals

Example: toffee

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7
Q

Define Emulsification

A

Be beating mixture to break down protein in the egg

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8
Q

Define food poisoning

A

Illness caused by bacteria or other toxins in food

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9
Q

Symptoms of food poisoning?

A

Diarrhoea and vomiting

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10
Q

What is cross contamination

A

When a contaminant is transferred from on place to another. Usually when a micro-organism is moved from a raw food substance to a cooked or ready to eat food

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11
Q

Two ways in which cross contamination can occur in the kitchen

A

Using the same chopping board for both your meat and veggies

When using the same tea towels and equipment for all foods

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12
Q

What is the food standards code?

A

It regulates the activities of food business and food handlers to ensure the safety of all food being sold in Australia and New Zealand

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13
Q

What does FSANZ stand for

A

Food safety Australia New Zealand

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14
Q

What is the Vic food act of 1984?

A

To ensure that food is stored, prepared and cooked in a hygienic way to guarantee that food remains safe

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15
Q

Define food safety

A

Handling, preparation and storage of food in ways that prevent food illness.

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16
Q

Define food hygiene

A

To ensure that food is safe to consume and is of good keeping quality

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17
Q

Define personal hygiene

A

Involves practices performed by an individual to care for ones bodily health and well being, through cleanliness.

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18
Q

Two examples of food safety:

A

Keep cold food below 5 degrees

Keep hot food over 60 degrees

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19
Q

Two examples of food hygiene

A

Use clean equipment

Wipe down benches

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20
Q

Two examples of personal Hygiene

A

Hair tied back

Washing hands

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21
Q

Microbiological contamination

A

Is a small single-celled organism visible only through a microscope. It may me found in soil, air and water.

Example: bacteria

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22
Q

Physical contamination

A

When foreign objects are found in foods.

Examples: hair, fingernails, bandaids, jewellery

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23
Q

Chemical contamination

A

When toxic substances are found in foods

Example: detergents, sanitisers and disinfectants

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24
Q

What are Yeasts

A

Micro-Scopic single- celled organisms, that use sugar to grow and produce carbon

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25
What are moulds
A type of fungus mould spore that carry in the air and settle to grow on surfaces
26
What is bacteria
A micro-scopic single celled organism that are widely found in soil and air
27
What is the the difference between food spoilage and food contamination
Food spoilage: when food ages the quality of food decreases, it becomes slimy, smelly or discoloured. It changes physically. Food contamination: is the occurrence of chemical, physical and biological substances that make food unsafe or unsuitable for consumption.
28
What conditions do bacteria like to grow in
Temperatures between 5 and 60 degrees
29
What is the danger zone
The danger zone is any foods that have been sitting in temperatures between 5-60 degrees without being cooked.
30
What happens if you eat foods that have been in the danger zone
You are likely to get food poisoning
31
What temperature should you store food at in the fridge and freezer?
Fridge- between 0-5 degrees | Freezer - below -15
32
How should you store non-perishable food items such as pasta and rice
Should store them in dry cool area, such as a pantry.
33
What are high risk foods give five examples
High risk foods that have the potential to support growth and bacteria Raw meat Dairy products
34
What is the difference between cleaning and sanitising
Cleaning - removes any causes of food contamination Sanitising- applies heat and chemicals to the surface
35
Name 5 Personal hygiene rules
``` Hair back Wash hands No jewellery Wear protective clothing No nail polish ```
36
Smoking is
Illegal in food environments
37
Why should jewellery be removed when working with food
Dirt and bacteria can get stuck underneath jewellery
38
How are fruits classified and give one example of each
``` Pome - apple and pear Vine - grapes and kiwi Citrus - orange and lemon Melon - water melon and cantaloupe Berry - strawberries and raspberries Tropical - mangoes, pineapples Stone - peaches, cherries ```
39
How are veggies classified and am example of one each
``` Bulb- onions Tubers - potatoes Steam- celery Leaf- lettuce Roots- carrots Flowers - cauliflower Fungi - mushrooms Fruit - avocado ```
40
Fruit physical properties (looks)
Under ripe fruit is often green Fruit should be plump Should have no blemishes or bruises As the fruit ripens the colour and flavour should change
41
Chemical properties of fruits (nutrients)
Under ripe fruits are high in starch As fruit ripens water contents rises Contains carbs, fibre, vitamins c & a & minerals
42
Veggie physical properties
Vegies are either green or yellow
43
Chemical properties of veggies
Good source of vitamins and minerals Vitamin A& C iron, mag, calcium 70-90% water
44
How do you store fruit and veg?
Store at room temp, either in a bowl or in a bag to make them ripen faster
45
What is enzymatic browning ?
When a cut or peeled fruit is exposed to oxygen in the air.
46
How do you stop enzymatic browning
Sprinkle Lemon juice or acid on top
47
What is a cereal?
A grain used for food
48
5 examples for grains
Wheat, rice, rye, oats, barley
49
Ancient cereal grains
Chia, Quinoa, buckwheat
50
What is gluten?
A mixture of two proteins present in cereal grains
51
Why is it important in products such as bread?
It is responsible for the elastic texture of the dough
52
Physical properties of cereal
3 parts to a grain, the bran, endosperm and husk. Layers of the grain form a hard coat Endosperm is the largest part of grain
53
Chemical properties of cereal
``` Fibre Starch Protein Fats Carbs Vitamins & minerals ```
54
Physical properties of eggs
Eggs are oval shaped 3 sections of an egg: shell, egg white and yolk
55
Chemical properties of eggs
Egg white is high in protein ``` Egg yolks Iron Vitamin A Vitamin D Some calcium ```
56
Sensory properties
Texture: thin and thick Taste: bland Appearance: transparent, yolk is yellow Aroma:
57
Classification of eggs
Cage eggs Barn laid Free range
58
Cage eggs
Housed in cages, just enough room to stand
59
Barn laid eggs
Barn up to 1000 hens | Free to roam around in barn
60
Free range eggs
Roam free during the day | Put in barn at night to protect from predators
61
Structure of an egg
Shell, inner and outer membrane and egg white
62
Storing eggs
In cartoons in the fridge
63
Functional properties of eggs
Raising agent - air to mixture Thickening agent - provide creamy, smooth, mixture. Binding- hold ingredients to together
64
How to make a good foam
``` Clean bowl Glass bowl Don't mixture egg white with yolk Don't over mix Room temp ```
65
Stages of beating egg whites
Foamy stage Soft peaks Stiff peaks
66
Ways in cooking eggs
Poaching Scrambling Frying Boiling
67
Types of meat
``` Beef - cattle Veal- young cattle Lamb - sheep Mutton - older sheep Pork - domestic pigs Game - wild animals ```
68
Physical properties of meat
Tender | Reddish / brown colour
69
Chemical properties of meat
Protein Zinc Fat Iron
70
Classification of fish
Oily fish - Salmon, tuna, trout White fish - Flathead, Flake, Garfish Shell fish - Oysters, Mussels, Scallops
71
Functional properties of fish
Volume Texture Colour and flavour
72
What are legumes
Edible seeds or anything that comes in a pod
73
What are nuts
Hard, dry shelled fruits of trees

Term 1 (4 decks)

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