Food Tech Yearly 2023

Question 1

The Function Of Protein

Answer 1

repair cells, build body tissues

Question 2

5 Sources of protein

Answer 2

pork, fish, eggs, Lentils, tofu

Question 3

Carbohydrates Function

Answer 3

to provide energy

Question 4

5 sources of carbohydrates

Answer 4

bread, beans, milk, potatoes, pasta

Question 5

The function of lipids

Answer 5

help in the making of hormones, the storing of energy, absorbing vitamins, to cushion organs

Question 6

The function of vitamins

Answer 6

fight infections, promote wound healing, regulate hormones

Question 7

5 Lipids sources

Answer 7

canola oil, peanut oil, sunflower oil, olive oil, heavy cream

Question 8

5 sources of vitamins

Answer 8

carrots, spinach, nuts, seeds, meat,

Question 9

The function of minerals

Answer 9

strengthening teeth and bones, muscle and nerve function, water balance

Question 10

5 sources for minerals

Answer 10

cereals, bread, meat, fish, milk

Question 11

The function of water

Answer 11

body temperature, cushion joints, filter wastes through urination

Question 12

what are active non nutrients

Answer 12

Active non-nutrients are substances that are not essential for life but which can enhance the functioning of the body or contribute to the promotion of good health

Question 13

give some examples of active non-nutrients

Answer 13

probiotics, dietary fibre, antioxidants

Question 14

what is the function of probiotics

Answer 14

healthy community of microorganisms, aid the digestive system

Question 15

what are 5 sources of probiotics

Answer 15

yogurt, kefir, kombucha, saeurkraut, kimchi

Question 16

what is the function of dietary fibre

Answer 16

digestive health, aids in stool softening, an intestinal groom

Question 17

5 sources for dietary fibre

Answer 17

cereal, potatoes, nuts, seeds, broccoli

Question 18

the function of antioxidants

Answer 18

protect the cells against free radicals

Question 19

5 sources of antioxidants

Answer 19

broccoli, spinach, carrot, potatoes, berries

Question 20

define mis en place

Answer 20

everthing in it place, a french term that refers to puting all equipment in a safe place and in logical order

Question 21

define garnish

Answer 21

food, typically a leafy green that is smaller than the dish and sits on top of it as a decoration

Question 22

define cross contamination

Answer 22

when bacteria is transferred from one surface to another eg. salmonella on raw chicken transferred to a cutting board

Question 23

define kitchen safety

Answer 23

avoiding danger by taking out precautions while cooking or preparing food in a kitchen setting

Question 24

define personal protective equipmnet (PPE)

Answer 24

equipment worn to prevent accidents in the kitchen eg. aprons, oven mits, hair net

Question 25

define personal hygiene

Answer 25

practices to stay germ free in the kitchen to protect yourself and others from disease eg. washing your hands, not cooking when sick, wearing a hair net, showering daily

Question 26

define malnutrition

Answer 26

not receiving the right amount of nutrition to a severe extent

Question 27

define overnutrition

Answer 27

receiving to much of a nutrient to a severe extent

Question 27

define cardiovascular disease

Answer 27

a group of disorders of the heart and blood vessels

Question 28

what do children need

Answer 28

more protein, carbohydrates, healthy fats, calcium

Question 29

what do adolescents need more of

Answer 29

fruit, calcium, protein,

Question 30

what do adults need more of

Answer 30

vitamin d, calcium, vitamin b 12

Question 31

what nutrients do the elderly need more of

Answer 31

protein, omega-3 fatty acids, dietary fibre, vitamin b6, vitamin b12

Question 32

Definition and example of functional food

Answer 32

Food containing health giving additives e.g nuts because they contain healthy fats and vitamin E.

Question 33

Why was meat salted instead of left fresh?

Answer 33

Because salt helps preserve meat, and can stop it from spoiling.

Question 34

What are some native foods?

Answer 34

Lemon myrtle, kangaroo.

Question 35

How does food spoilage occur?

Answer 35

If it is between 5-60°C.

Question 36

What influences our food habits?

Question 37

5 safety tips

Answer 37

1) Walk, don’t run.
2) Wear oven mitts when holding hot items
3) Wipe up any spills immediately.
4) Be aware of your surroundings.
5) Use all equipment in a safe matter.

Question 38

5 hygiene tips

Answer 38

1) Wash hands before cooking.
2) Wash fruit and vegetables.
3) Use correct coloured chopping boards.
4) Check use by dates.
5) Store foods correctly.