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Food Tech Yearly 2024 Flashcards

1
Q

What are the stages of the life cycle

A

infancy, childhood, adolescence, adulthood, elder, pregnancy, lactation

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2
Q

What nutrients do adolescents need more of and why

A
  • calcium for growing bones
  • iron to combat loss of iron in menstruation
  • protein for growth
  • vitamin A because many adolescents are deficient in vitamin A
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3
Q

What nutrients do pregnant women need more of and why

A
  • iron because of increased blood volume
  • folate/folic acid to prevent spina bifida
  • iodine
  • calcium
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4
Q

What nutrients do the elderly need more of and why

A
  • calcium to prevent osteoporosis
  • fibre
  • vitamin B12
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5
Q

What nutrients do athletes need more of and why

A
  • water because water is lost sweating
  • carbohydrates for energy
  • electrolytes to stay hydrated
  • protein for muscles
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6
Q

What nutrients do vegetarians need more of and why

A
  • iron because others get their iron intake from meat
  • vitamin B12 for the same reason
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7
Q

What is an allergy

A

when your immune system reacts, realeasing histamine, to something relatively harmless causing symptoms like hives, sneezing etc.

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8
Q

What is a food intolerance

A

When the body cannot properly digest a certain food

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9
Q

What is WHS

A

Work Health and Safety government standards in the workplace

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10
Q

What is the danger zone

A

temperatures from 5 degrees celcius to 60 degrees celcius where pathogens multiply rapidly

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11
Q

What is cross contamination

A

when bacteria or an allergen from one food reaches another food

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12
Q

What is mis en place

A

“everything in its place”

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13
Q

Name 5 food safety and hygiene practices

A
  • PPE
  • hand washing
  • holding a knife, with the blade pointing down, by your side
  • cleaning surfaces
  • not running
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14
Q

why is breast milk the preferred method of infant feeding

A

Breast milk contains antibodies and is easily digested

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15
Q

what is the main role of carbohydrates in the diet?

A

to supply energy

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16
Q

Trends in 2024

A

Indigenous foods, fusion dishes, sustainable, plant-based, fermented foods, zero-waste, comfort foods, local

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17
Q

Fad Diet

A

A diet that promotes rapid weight loss or easy health improvements. Potentially unsafe or harmful.

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18
Q

What are some examples of profit- making establishments

A

Restaurants, cafes, bistros, coffee shops, bars
Hotels, motels, bed and breakfasts
Private catering firms, function centres, reception centres, clubs
Take away food shops, food stalls and food trucks
Airlines, cruise ships, long-distance trains

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19
Q

What are some examples of non- profit establishments

A

Hospitals
Prisons
Schools canteens
Work canteens and cafeterias
Child care centres
Defence services
Nursing homes
Meals on Wheels

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20
Q

What is an a la carte menu?

A

items are individually priced

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21
Q

What is a table d’hote menu?

A

menu that offers a complete meal at a fixed price

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22
Q

What is a Cyclic menu

A

A series of fixed meals (usually breakfast, lunch and dinner) that rotates over a period of time, such as a week, fortnight or month. These menus:
Provide only a few choices to pick from each meal
Usually nutritionally well balanced

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23
Q

What is a function menu

A

This menu is used for special occasions such as weddings and high teas, or when sharing food as a group. Features of these menus include:
Usually, a fixed menu with little or no choice
Customer usually selects a menu package
Priced per head
Choice of a sit-down meal, buffet or linger foodservice
All guests served at the same time

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24
Q

What is a du jour menu?

A

menu of the day; uses leftovers and food bargains

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25
what is a degustation menu?
usually include 7-14 small dishes over a few hours more expensive chefs show their culinary talents e.g fine dinnning resturants
26
causes of food deterioration and spoilage
environmental factors, enzymatic activity and microbial contamination
27
how does enzymatic activity cause food deterioration and spoilage
causes food to ripen and age, resulting in deterioration of sensory qualities
28
principles of food preservation
removal of moisture, addition of chemicals, control of temperature, exclusion of air
29
advantage of freezing
maintains shelf stability for extended periods of time, is superior to other preservation methods in respect to retention of sensory attributes and nutritive qualities
30
fermentation is ...
a metabolic process in which carbohydrates are converted to acids or alcohol through the action of microorganisms such as yeast, mould or bacteria.
31
dehydration preservation method
removes all moisture to inhibit the growth of microorganisms, hence preserving food.
32
Provide examples of PPE
- Oven mitts - Leather shoes - Hair net or hat - Gloves - Apron
33
lipids main function
- cushion joints - store energy - support hormones
34
Dietary fibre main function
- intestinal groom
35
Minerals main function
- fluid balance - muscle and nerve function
36
Protein function
- repair and renew cells
37
Vitamins main function
Support bodily processes. This involves supporting enzymes and the immune system
38
Probiotics main function
- maintain a healthy gut microbiome which supports the immune system helps with digestion
39
Water main function
- body temperature - vital for many body processes - cushions joints
40
Antioxidants main function
protect against free radicals
41
source of calcium example
dairy
42
source of probiotics example
dairy
43
source of lipids example
avocado
44
source of carbohydrates example
cereal
45
source of B vitamins example
fish eg. tuna or salmon
46
source of iron example
spinach
47
source of protein example
lentils
48
source of vitamins example
fruit
49
source of folic acid example
spinach
49
source of zinc example
pepitas
50
source of magnesium example
spinach
51
source of any mineral (including folic acid) example
spinach
52
source of water example
watermelon
53
source of fibre example
weetbix
54
what nutrient do adults need more of
vitamin B12
55
what nutrients do children need more of and why
- calcium - strong bones - protein - growth - carbohydrates for high activity levels - lipids for brain health
56
What environmental factors cause food spoilage
- danger zone temperatures - air - pathogens in the environment - humidity
57
What is pasteurisation
the process of heating, and then rapidly cooling, liquids or food in order to kill pathogens
58
What is refridgeration
storing foods above their freezing point but below the danger zone (below 5C) in order to slow bacterial growth
59
What is freezing
Storing food below freezing point (at or below -18C), inhibiting bacterial growth
60
Define sustainability in food tech
a food system that delivers food security and nutrition for all without running out of resources or being compromised
61
Name some emerging technologies in the food industry
- eco-friendly packaging like beeswax wraps - robots in factories - 3D food printing
62
What responsibilities and impact do retailers have when it comes to food wastage
- retailers turn imperfect produce away, contributing to food wastage - retailers have the responsibility to make sure fresh produce is sold before it goes rotten and to organise what amount of stock is needed - promote food waste prevention strategies to consumers
63
What responsibilities and impact do consumers have when it comes to food wastage
- consumers should be open to buying imperfect produce - consumers should compost - consumers should use up scraps, peels and leftovers - use food after the 'best before' date
64
What responsibilities and impact do manufacturers have when it comes to food wastage
- manufacturers should sell imperfect produce - match supply and demand - take good care of their crop - partner with food banks to donate extra produce
65
why is food waste a problem in australia
- food waste releases greenhouse gas - the Australian economy loses $36.6 billion per year due to food waste - resourcefulness is important in creating and maintaining food security
66
What is entomophagy
eating insects
67
Why do people eat insects
- they have a smaller carbon footprint from food production (they use less resources and emit less) - they are rich in protein
68
How do the australian guide to healthy eating (the graph) and the Australian dietary guidelines (the guidebook) help
they educate people of different ages and genders on what to eat, what nutrients they need, and how much to eat. It will hopefully reduce Australians risk of lifestyle diseases like type 2 diabetes, cardiovascular disease and obesity
69
What are antibodies
Proteins that the body creates to protect the body from pathogens. Newborn babies can't produce them very well and need to source them from breast milk.
70
Provide three examples of microorganisms
Bacteria, yeasts, moulds
71
What is mould
mould is a type of fungus made up of microorganisms that causes food spoilage
72
What are yeasts in food technology
Yeasts are microorganisms that transform sugar and starch into alcohol, carbon dioxide and acid. Yeasts cause fermentation to occur
73
What are bacteria
single-celled microorganisms that can be pathogenic but aren't always. They are not classified as fungi. Pathogenic bacteria cause disease. Probiotics are healthy bacteria.
74
What is 3D food printing
Ingredients and food additives are put into a 3D printing machine that moulds, mixes and layers food, "printing" the food.

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