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Year 11 > Food Studies > Flashcards

Food Studies Flashcards

1
Q

Danger Zone

A

5-60 degrees

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2
Q

Conditions for bacteria

A

Time, moisture, warmth, low acidity, oxygen and a food supply

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3
Q

4 types of food poisoning

A

salmonella, bacillus cereus, listeria, hepatitis A

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4
Q

Prevention practices

A

storage, temperature control, pest control, rubbish disposal

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5
Q

What food poisoning is caused by

A

Bacteria, toxins and viruses

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6
Q

food spoilage

A

the deterioration of the physical, chemical and sensory properties in food

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7
Q

Cross contamination

A

caused when raw food gets in contact with cooked food through equipment, storage or personal hygiene

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8
Q

Salmonella

A

responsible for 70% of food poisoning cases.

Can be fatal in the vulnerable.

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9
Q

Salmonella symptoms

A

Nausea, diarrhea, fever, headaches and cramps

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10
Q

How long does it take salmonella to develop

A

12-72 hours after infection

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11
Q

Listeria monocytogenes

A

Can survive refrigeration and pasteurisation.
Found in dairy products.
Can cause death.

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12
Q

Bacillus cereus

A

spore forming bacteria that produces toxins.
Found in soil, distributed through air and dust.
Resistant to high temperatures

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13
Q

symptoms of bacillus cereus

A

nausea, vomiting and diarrhea

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14
Q

How long does bacillus cereus last for

A

24 hours

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15
Q

Hepatitis A

A

Caused through poor personal hygiene of food handlers

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16
Q

Symptoms of hepatitis A

A

nausea, fever, abdominal pain, dark urine and jaundice

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17
Q

How long does it take for hepatitis A to take effect

A

4 weeks

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18
Q

Why do we cook food?

A

To enhance the sensory properties, destroy micro organisms and it aids in digestion and nutrient absorption

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19
Q

Define cooking

A

The application of heat to ingredients to cause physical and chemical changes

20
Q

Conduction

A

occur when heat is transferred from one molecule to another by collision or movement

21
Q

Convection

A

occurs when the molecules in liquids or gases moves from a warmer area to a cooler one

22
Q

Radiation

A

The transmission of heat energy in the form of ray, as occur during grilling and microwaving

23
Q

Examples of Conduction

A

sautéing and pan-frying.

24
Q

Examples of Convection

A

Dry methods: Baking, roasting and deep-frying

Wet methods: Boiling, simmering, steaming, poaching, braising, stewing and bain-marie

25
Q

Examples of Radiation

A

Grilling, Microwaving and Barbecuing

26
Q

What are functional properties

A

The physical and chemical properties of food ingredients and the way they react during preparation and processing

27
Q

Aeration

A

Then process of incorporating air into a mixture to increase volume and crate a light, airy texture

28
Q

Examples of Aeration (3)

A

Biological: yeast in bread
Chemical: baking powder in cakes
Mechanical: beating in pavlova

29
Q

Caramelisation

A

when sugar begin to decompose when exposed to high temperatures using dry heat (190 degrees)

30
Q

Examples of caramelisation

A

toffee, caramel sauce and gingersnaps

31
Q

Coagulation

A

A form of denaturation that occurs when there is a permanent change in the protein from a liquid into a thick mass as a result of heat or the addition of acids

32
Q

Examples of Coagulation

A

Grilled meat, quiche, boiled eggs

33
Q

denaturation

A

Describes the permanent structural change of the protein molecules in food. this can occur by the application of heat mechanical action or the addition of acids

34
Q

Examples of denaturation

A

Mechanical: beaten egg whites
addition of acid: Marinated meat
Heat: poached egg

35
Q

Dextrinisation

A

The process that occurs when a starch is exposed to dry heat. the starch is broken down into dextrin resulting in a change in colour to golden brown.

36
Q

Examples of Dextrinisation

A

Bread, scones

37
Q

Emulsification

A

Mixing two immiscible liquids. some proteins act as emulsifying agents and hold the liquids in suspension

38
Q

Examples of Emulsification

A

mayonnaise

vinaigrette

39
Q

Gelatinisation

A

The process by which starch granules absorb liquid in the presence of heat and thicken the liquid creating a gel.

40
Q

Examples of Gelatinisation

A

cheese sauce, béchamel and lemon meringue filling

41
Q

Maillard reaction

A

Turns food brown and creates aromatic compounds. is caused by the reaction between amino acids in protein and sugar or starch. it begins at 154 degrees.

42
Q

Examples of maillard reaction

A

Cakes, roast meat, biscuits, muffins

43
Q

What is the pH scale?

A

The pH scale is used by scientists when analysing an ingredient to determine if it is an acid or alkali.

44
Q

Acids

A

pH between 1 and 6

45
Q

Alkali

A

pH between 7 and 14

46
Q

Enzymes

A

proteins that speed up chemical reactions, without being directly invloved

Year 11 (2 decks)

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