food prep

Question 1

conduction

Answer 1

transfer of heat from molecule to molecule until all are heated
eg frying, boiling
cooker heats pan, heats oil/fat, heats food

Question 2

convection

Answer 2

transfer of heat by currents of air/liquid
eg baking,boiling
air/liquid is heated, it expands and rises, causing cold air to fall and take its place
creating convection currents which heat the food

Question 3

radiation

Answer 3

transfer of heat directly from the source to the food
eg grilling
heating element radiates heat and transmits it directly from the element to the food, cooking one side

Question 4

benefits of frozen foods

Answer 4

avoids wastes
increases shelf life of foods
availability of a wide variety of foods

Question 5

underlying principle of freezing foods

Answer 5

water present is converted to ice
removal of warmth and moisture
blanching deactivates/kills microorganisms
retains nutritive value

Question 6

cholesterol

Answer 6

soft, wax like substance found in every body cell
helps transport fats in the blood
LDLs and HDLs

Question 7

example of a HACCP system

Answer 7

purchase
storage
prep
cooking 
serving

Question 8

food safety authority

Answer 8

national responsibility for co ordinating the enforcement of food safety regulations
take action when a premise is in breach of regulations
provide advice to the public and ministers on food safety

Question 9

conditions necessary for conducting sensory analysis

Answer 9

silence
uniform shape, colour, amount
dont eat anything strong 30 mins before
located in special testing booths
appropriate lighting

Question 10

categories of sensory analysis tests

Answer 10

preference tests: to see which product is preferred or if a food is acceptable
difference tests: to find out if a difference can be detected between food samples
descriptive tests: to rank or rate the organoleptic properties of a food product eg appearance, flavour texture

Question 11

role of food labelling

Answer 11

provides nutritional info
storage conditions
use by date/ best before
quantity of certain ingredients
country of origin
instructions for use

Question 12

types of sweeteners

Answer 12

natural
artificial
bulk

Question 13

natural sweeteners

Answer 13

fructose
table sugar
eg sugar cane used in canned fruits

Question 14

intense sweeteners

Answer 14

low in kcal used in small amounts
eg aspartame
derived chemically by combining two naturally occurring amino acids
used in sweetening tablets

Question 15

bulk sweeteners

Answer 15

high in kcal used in same amounts as sugar

eg sorbitol used in sugar free confectionary

Question 16

physical conditioning agents

Answer 16

emulsifiers eg lecithin

stabilisers eg guar gum

Question 17

how EU regulates use of food additives

Answer 17

safety evaluation

determines ADI of additive, how much it can be consumed daily over a lifetime, without any adverse health effects

Question 18

procedures for high level of safety and hygiene

Answer 18

ensure rodents cannot access the kitchen
good lighting system so dirt can be seen
ensure kitchen surfaces are easy to clean, non absorbent, and free from crevices
sufficient ventilation to prevent microbial growth and condensation

Question 19

HACCP system

Answer 19

aims to prevent contaminants by identifying and controlling hazards that could pose a threat to the production of safe food
legal requirement for all food businesses

Question 20

procedure for setting up HACCP system

Answer 20

haccp team- training in food safety and hygiene
identify potential hazards
critical control points
critical limits
monitoring system
corrective actions
verification process
record system