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Food Technology > Food Quality > Flashcards

Food Quality Flashcards

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1
Q

Benefits of correct food storage

A

Maintains colour, flavour, texture, nutritional value, safe from harmful organisms. Eg apples exposed to oxygen with get brown spots and fruit flys.

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2
Q

Perishable foods are…

A

Shelf life is only a few days e.g fresh milk, meat, fish

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3
Q

Semi-perishable foods are…

A

Shelf life is several weeks e.g cereals, crackers, cookies

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4
Q

Non-perishable foods are…

A

Shelf life can last over a year e.g canned food, did fruits

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5
Q

What is cold storage

A

0-5 degrees to slow microbial growth and enzyme activity = extened shelf life

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6
Q

What is dry storage

A

Extra moisture is present which means microorganisms begin to multiply

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7
Q

What is freezer storage

A

-18 to -30 degrees. Food needs to be wrapped to prevent freezer burn

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8
Q

What temp has the fasters microbial growth

A

37 degrees C

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9
Q

What is cross contamination

A

The transfer of bacteria between contaminated and non contaminated food or equipment

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10
Q

What is the Work health and Safety act 2011 (WHS 2011)

A

Aims to protect the safety, welfare and health of employees and customers. Fail to comply results in fines, business closure and imprisonment

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11
Q

What are safe work practices

A

Easy access to first aid, training employees, safe handling of chemicals, know evacuation techniques, good manual handling techniques

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12
Q

What is the Food act 2003

A

Ensures food for sale is safe for human consumption and prevents misleading product

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13
Q

What is an EHO

A

Environmental Health officer which enforce the Food Act by checking food premises to see if they abide by the legislation

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14
Q

Serve hot foods …

A

HOT

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15
Q

Serve cold foods …

A

COLD

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16
Q

Preparing foods to safe standards by …

A
  • Picking fresh, quality produce
  • Understand recipe terminology
  • Prepare before cooking
  • Consider time management
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17
Q

How to plate appealingly

A

Wipe off spills, use garnishes, use different colours and shapes

18
Q

What are the sensory characteristics

A

Appearance, odour, flavour, texture

19
Q

Types of sensory tests

A

Hedonic scales (rates acceptability), descriptive test (info on sensory characteristics), ranking tests (similar foods are ranked), profiling food (used to compare similar products)

20
Q

What is denaturation

A

Occurs when protein is heated, agitated or in the presence of acid or salt. E.g enzymes in pineapple and kiwi tenderise meat, an egg cooking goes from water soluble to insoluble

21
Q

What is coagulation

A

When denatured proteins regroup with new cross bandstand liquid is trapped and a gel solid is formed eg when egg whites are whipped and then baked to make a pavlova or gluten in cakes which is agitated by beating and then coagulated in the oven to keep the cakes structure

22
Q

What is aeration

A

Aeration is the process where air is incorporated into food products to create a light airy texture in the food product and to increase volume eg beating eggs and sugar in a sponge cake

23
Q

What is foaming

A

When gas is dispersed through a liquid e.g whisking egg whites

24
Q

What is gelation

A

Occurs when microscopic droplets of liquid become trapped within coagulated proteins e.g jelly, custard

25
Q

What is enzymatic browning

A

Enzymes causing reactions with oxygen to brown food e.g apples, bananas, avocados

26
Q

What is myoglobin browning

A

When the blood protein (myoglobin) in meat is heated and denatured, changing the colour from pink to brown

27
Q

What is Maillard browning

A

Occurs when the denatured proteins recombine with the sugars present under dry heat and results in a change in colour e.g sponge cake in the oven

28
Q

What is Bacillus Cereus

A

Diarrhoea and vomiting. Found in cooked rice/pasta that was not refrigerated and then consumed

29
Q

What is Salmonella

A

Nausea, vomiting, diarrhoea. From eating raw food e.g chicken

30
Q

What is Clostridium perfrigens

A

Diarrhoea, abdominal cramps, chills. From eating food that has been in danger zone too long.

31
Q

What is Clostridium botulinum

A

Nervous system disturbances eg trouble speaking. From food being stored improperly eg cracked jars

32
Q

What is Staphlycoccus Aureus

A

Vomiting, diarrhoea, nausea. Carried by people on skin in boils, pimples and throat infections

33
Q

What is Shigella

A

Abdominal pain, fever and vomiting. From bad personal hygiene and not refrigerating perishable foods

34
Q

What is Echirichio Coli

A

Severe abdominal cramps, diarrhoea, vomiting. Drinking water contaminated by sewage

35
Q

What is Listeria Monocytogens

A

Fever, flu-like symptoms. Found in untreated water and raw meat.

36
Q

What is gelatinisation

A

The breakdown and swelling of starch granules that occurs when heat is applied in the presence of water or other liquid e.g Béchamel sauce

37
Q

What is dextrinization

A

Starch is exposed to dry heat, which causes the starch to break down to dextrin resulting in a change in colour to brown. e.g toast

38
Q

What is caramelisation

A

When food with high sugar content, are heated above melting point they can undergo a physical change to produce a golden-brown caramel e.g caramel slice or caramelised onion

39
Q

What is crystallisation

A

When a large concentration of sugar is dissolved in a liquid then heated and further concentrates the sugar solution. E.g honeycomb, toffee

40
Q

What is emulsification

A

When you combine two materials that don’t normally mix together e.g salad dressing or mayonnaise

41
Q

What is Aeration

A

Incorporating air into food products to increase the volume, low fat products do not whip successfully. E.g beating cream, making bread

42
Q

What are some factors that affect functional properties

A

oxygen, temperature, acidity, agitation, agitation, enzymes, addition of other ingredients e.g sugar

Food Technology (4 decks)

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