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food tech exam Flashcards

1
Q

how do you keep the kitchen clean and hygienic

A
  • regularly wash hands; handful of times while cooking
  • two is better; prevent cross contamination
  • reheat safely and correctly; 74 degrees
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2
Q

what is the food act of 1984

A
  • to ensure food for sale is suitable and safe for human consumption.
  • prohibits misleading conduct in connection with the sale of food
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3
Q

range of temperatures that hot foods needs to be kept within

A
  • 5c or colder
  • 60c of hotter
  • 63c !!
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4
Q

the danger zone

A
  • the temperature range in which food borne bacteria can grow.
  • if food is kept between these temperatures 5c and 60c it becomes what they call the dangerzone
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5
Q

what temperatures must frozen food must be stored

A
  • food that is properly stored at -18c will remain safe

- while freezing food doesn’t kill most bacteria, it does stop bacteria from growing

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6
Q

At what temperature must cold food/perishables, be stored?

A

40c in fridge or below in the freezer

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7
Q

What is meant by a high risk food?

A

Foods that are ready to eat, foods that don’t need any further cooking, and foods that provide a place for bacteria to live

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8
Q

List 5 high risk foods

A 
Dairy products
eggs
Meat or meat products.
Poultry.
Fish and seafood.
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9
Q

the correct procedure for washing hands

A 
Wet 
Lather 
Scrub 
Rinse 
Dry
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10
Q

What are the 5 conditions microorganisms need to grow?

A 
Food
moisture
temperature.
Time.
Air
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11
Q

cross contamination

A

Cross contamination occurs when harmful bacteria or allergens spread to food from other food, surfaces, hands or equipment.

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12
Q

cross contamination example

A

using a dishcloth to clean a cutting board used for met and then cleaning the kitchen bench with the same cloth

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13
Q

4 symptoms of food poisoning

A
  • abdominal cramps
  • diarrhea
  • vomitting
  • loss of appetite
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14
Q

Explain the difference between food poisoning and food spoilage.

A

food spoilage is undesirable changes in colour, taste, smell of previously normal food. food poisoning is the result of eating spoiled food causing various symptoms

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15
Q

cleaning and sanitising

A

cleaning removes dirt and impurities on surfaces and objects. sanitising lowers the number of germs on surfaces and objects

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16
Q

3 common pests that causes food poisoning

A

pets, flies and cockroaches

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17
Q

Name some important rules to follow for food handling

A
  • clean
  • chill
  • cook
  • seperate
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18
Q

what are the components of the design process?

A
  • problem to be solved
  • research, preparation, planning
  • production
  • evaluation
19
Q

how can these step help plan an event?

A

By following these steps you can accurately plan and purchase the right amount of ingredients. Plan time management, food order etc. And finally have the chance to reexamine the product and determine properties that you did/didn’t like and would change next time.

20
Q

what are some factors to consider when planning an event?

A
  • number of guests
  • type of event (theme or not)
  • allergies/dietary requirements
  • climate
  • culture
21
Q

what is a design brief, what does it include?

A

a design brief is a written document outlining the type of product being made, who it is for, the budget, available time etc.

22
Q

criteria for evaluation

A
  • descirbe;
  • taste
  • aroma
  • texture
  • appearance
  • comment on techniques used, time management & other skills, any changes, ability to follow recipe
23
Q

sensory areas for food

A
  • taste
  • aroma
  • appearance
  • texture
24
Q

describing words for each property:

A
  • taste: sweet / savoury / sour / bitter / salty / spicy
  • aroma: sweet / strong / intense / burnt / smokey / weak / sour
  • texture: chewy / smooth / soft / crisp / sticky / hard / doughy / crunchy
  • appearance: colourful / dull / golden / puffed / burnt / even / uneven
25
Q

what is the AGHE

A
  • Australian guide to healthy eating
26
Q

label the sections of AGHE

A
  • grain foods: rice, pasta, bread
  • vegetables/legumes/beans: chickpeas, peas, carrots
  • lean meats: fish, chicken, eggs
  • dairy: milk, yoghurt, cheese
  • fruit: grapes, banana, pineapple
27
Q

identify information outside the circle:

A
  • only use small amounts of healthy fats
  • drink lots of water
  • have unhealthy foods in moderation
28
Q

define small appliances:

A
  • a domestic appliance
  • small
  • electric
  • portable or semi portable
29
Q

define utensils:

A
  • small
  • hand held tool used in the process of preparing food
  • ex: knife, wooden spoon
30
Q

how long does it take to preheat an oven?

A

5 - 15 depending on the oven and set temp

31
Q

cappuccino:

A
  • equal parts steamed milk, espresso & foam

- served in a cappuccino cup (porcelin)

32
Q

flat white

A
  • 30-60ml espresso
  • steamed milk
  • served in a ceramic cup with saucer
33
Q

latte

A
  • 30-60ml espresso
  • steamed milk
  • layer of foam
  • served in glass tumblers
34
Q

espresso

A
  • 30ml (single shot) espresso

- served in espresso cup

35
Q

ristretto

A
  • 60ml (double shot)
  • pulled shorter than espresso
  • thick crema
  • served in a small ceramic cup
36
Q

important rules to follow for food preparation and storage

A
  • keep high risk food at the correct temperature
  • store raw foods below cooked foods
  • store food in suitable, covered containers
  • avoid refreezing thawed foods
37
Q

macchiato

A
  • 30ml (single shot) espresso
  • splash of foamed milk
  • served in a small glass
38
Q

mocha

A
  • 30ml (single shot) espresso
  • teaspoon hot chocolate
  • steamed milk
  • tall mug/glass with a handle
39
Q

mocha

A
  • 30ml (single shot) espresso
  • teaspoon hot chocolate
  • steamed milk
40
Q

double espresso

A
  • 60ml (double shot) espresso

- served in shot like glass (espresso cup)

41
Q

four types of pastry

A

shortcrust pastry, flakey pastry, choux pastry and puff pastry

42
Q

what would you use flakey and puff pastry for

A

quiches, scrolls, pies etc

43
Q

key ingredients for pastry making

A 
flour, 
sugar, 
milk, 
shortening, 
baking powder 
eggs.
44
Q

why shouldnt you over handle pastry

A

Overworking the dough also makes it tough. When a crust is served cold it will often be tough because the fat is chilled, making the crust hard.

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