Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Define Millard reaction

A

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

Eg meat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Define Gelatinisation

A

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

Example: white sauce

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Define Emulsification

A

Be beating mixture to break down protein in the egg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Define food poisoning

A

Illness caused by bacteria or other toxins in food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Symptoms of food poisoning?

A

Diarrhoea and vomiting

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What does FSANZ stand for

A

Food safety Australia New Zealand

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Define food safety

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Define food hygiene

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Define personal hygiene

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Two examples of food safety:

A

Keep cold food below 5 degrees

Keep hot food over 60 degrees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Two examples of food hygiene

A

Use clean equipment

Wipe down benches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Two examples of personal Hygiene

A

Hair tied back

Washing hands

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Physical contamination

A

When foreign objects are found in foods.

Examples: hair, fingernails, bandaids, jewellery

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Chemical contamination

A

When toxic substances are found in foods

Example: detergents, sanitisers and disinfectants

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What are Yeasts

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What are moulds

A

A type of fungus mould spore that carry in the air and settle to grow on surfaces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What is bacteria

A

A micro-scopic single celled organism that are widely found in soil and air

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What is the the difference between food spoilage and food contamination

A

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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What conditions do bacteria like to grow in

A

Temperatures between 5 and 60 degrees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What is the danger zone

A

The danger zone is any foods that have been sitting in temperatures between 5-60 degrees without being cooked.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What happens if you eat foods that have been in the danger zone

A

You are likely to get food poisoning

31
Q

What temperature should you store food at in the fridge and freezer?

A

Fridge- between 0-5 degrees

Freezer - below -15

32
Q

How should you store non-perishable food items such as pasta and rice

A

Should store them in dry cool area, such as a pantry.

33
Q

What are high risk foods give five examples

A

High risk foods that have the potential to support growth and bacteria

Raw meat
Dairy products

34
Q

What is the difference between cleaning and sanitising

A

Cleaning - removes any causes of food contamination

Sanitising- applies heat and chemicals to the surface

35
Q

Name 5 Personal hygiene rules

A 
Hair back 
Wash hands 
No jewellery
Wear protective clothing 
No nail polish
36
Q

Smoking is

A

Illegal in food environments

37
Q

Why should jewellery be removed when working with food

A

Dirt and bacteria can get stuck underneath jewellery

38
Q

How are fruits classified and give one example of each

A 
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
Q

How are veggies classified and am example of one each

A 
Bulb- onions 
Tubers - potatoes 
Steam- celery
Leaf- lettuce 
Roots- carrots 
Flowers - cauliflower 
Fungi - mushrooms 
Fruit - avocado
40
Q

Fruit physical properties (looks)

A

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
Q

Chemical properties of fruits (nutrients)

A

Under ripe fruits are high in starch

As fruit ripens water contents rises

Contains carbs, fibre, vitamins c & a & minerals

42
Q

Veggie physical properties

A

Vegies are either green or yellow

43
Q

Chemical properties of veggies

A

Good source of vitamins and minerals
Vitamin A& C
iron, mag, calcium
70-90% water

44
Q

How do you store fruit and veg?

A

Store at room temp, either in a bowl or in a bag to make them ripen faster

45
Q

What is enzymatic browning ?

A

When a cut or peeled fruit is exposed to oxygen in the air.

46
Q

How do you stop enzymatic browning

A

Sprinkle Lemon juice or acid on top

47
Q

What is a cereal?

A

A grain used for food

48
Q

5 examples for grains

A

Wheat, rice, rye, oats, barley

49
Q

Ancient cereal grains

A

Chia, Quinoa, buckwheat

50
Q

What is gluten?

A

A mixture of two proteins present in cereal grains

51
Q

Why is it important in products such as bread?

A

It is responsible for the elastic texture of the dough

52
Q

Physical properties of cereal

A

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
Q

Chemical properties of cereal

A 
Fibre 
Starch 
Protein 
Fats 
Carbs 
Vitamins & minerals
54
Q

Physical properties of eggs

A

Eggs are oval shaped

3 sections of an egg: shell, egg white and yolk

55
Q

Chemical properties of eggs

A

Egg white is high in protein

Egg yolks 
Iron 
Vitamin A 
Vitamin D
Some calcium
56
Q

Sensory properties

A

Texture: thin and thick
Taste: bland
Appearance: transparent, yolk is yellow
Aroma:

57
Q

Classification of eggs

A

Cage eggs
Barn laid
Free range

58
Q

Cage eggs

A

Housed in cages, just enough room to stand

59
Q

Barn laid eggs

A

Barn up to 1000 hens

Free to roam around in barn

60
Q

Free range eggs

A

Roam free during the day

Put in barn at night to protect from predators

61
Q

Structure of an egg

A

Shell, inner and outer membrane and egg white

62
Q

Storing eggs

A

In cartoons in the fridge

63
Q

Functional properties of eggs

A

Raising agent - air to mixture
Thickening agent - provide creamy, smooth, mixture.
Binding- hold ingredients to together

64
Q

How to make a good foam

A 
Clean bowl 
Glass bowl
Don't mixture egg white with yolk 
Don't over mix 
Room temp
65
Q

Stages of beating egg whites

A

Foamy stage
Soft peaks
Stiff peaks

66
Q

Ways in cooking eggs

A

Poaching
Scrambling
Frying
Boiling

67
Q

Types of meat

A 
Beef - cattle 
Veal- young cattle 
Lamb - sheep 
Mutton - older sheep 
Pork - domestic pigs 
Game - wild animals
68
Q

Physical properties of meat

A

Tender

Reddish / brown colour

69
Q

Chemical properties of meat

A

Protein
Zinc
Fat
Iron

70
Q

Classification of fish

A

Oily fish - Salmon, tuna, trout
White fish - Flathead, Flake, Garfish
Shell fish - Oysters, Mussels, Scallops

71
Q

Functional properties of fish

A

Volume
Texture
Colour and flavour

72
Q

What are legumes

A

Edible seeds or anything that comes in a pod

73
Q

What are nuts

A

Hard, dry shelled fruits of trees

Term 1 (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions