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Flashcards > Food Tech Yearly 2024 > Flashcards

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
Q

what is a degustation menu?

A

usually include 7-14 small dishes over a few hours
more expensive
chefs show their culinary talents
e.g fine dinnning resturants

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26
Q

causes of food deterioration and spoilage

A

environmental factors, enzymatic activity and microbial contamination

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27
Q

how does enzymatic activity cause food deterioration and spoilage

A

causes food to ripen and age, resulting in deterioration of sensory qualities

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28
Q

principles of food preservation

A

removal of moisture, addition of chemicals, control of temperature, exclusion of air

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29
Q

advantage of freezing

A

maintains shelf stability for extended periods of time, is superior to other preservation methods in respect to retention of sensory attributes and nutritive qualities

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30
Q

fermentation is …

A

a metabolic process in which carbohydrates are converted to acids or alcohol through the action of microorganisms such as yeast, mould or bacteria.

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31
Q

dehydration preservation method

A

removes all moisture to inhibit the growth of microorganisms, hence preserving food.

32
Q

Provide examples of PPE

A
  • Oven mitts
  • Leather shoes
  • Hair net or hat
  • Gloves
  • Apron
33
Q

lipids main function

A
  • cushion joints
  • store energy
  • support hormones
34
Q

Dietary fibre main function

A
  • intestinal groom
35
Q

Minerals main function

A
  • fluid balance
  • muscle and nerve function
36
Q

Protein function

A
  • repair and renew cells
37
Q

Vitamins main function

A

Support bodily processes. This involves supporting enzymes and the immune system

38
Q

Probiotics main function

A
  • maintain a healthy gut microbiome which supports the immune system helps with digestion
39
Q

Water main function

A
  • body temperature
  • vital for many body processes
  • cushions joints
40
Q

Antioxidants main function

A

protect against free radicals

41
Q

source of calcium example

A

dairy

42
Q

source of probiotics example

A

dairy

43
Q

source of lipids example

A

avocado

44
Q

source of carbohydrates example

A

cereal

45
Q

source of B vitamins example

A

fish eg. tuna or salmon

46
Q

source of iron example

A

spinach

47
Q

source of protein example

A

lentils

48
Q

source of vitamins example

A

fruit

49
Q

source of folic acid example

A

spinach

49
Q

source of zinc example

A

pepitas

50
Q

source of magnesium example

A

spinach

51
Q

source of any mineral (including folic acid) example

A

spinach

52
Q

source of water example

A

watermelon

53
Q

source of fibre example

A

weetbix

54
Q

what nutrient do adults need more of

A

vitamin B12

55
Q

what nutrients do children need more of and why

A
  • calcium - strong bones
  • protein - growth
  • carbohydrates for high activity levels
  • lipids for brain health
56
Q

What environmental factors cause food spoilage

A
  • danger zone temperatures
  • air
  • pathogens in the environment
  • humidity
57
Q

What is pasteurisation

A

the process of heating, and then rapidly cooling, liquids or food in order to kill pathogens

58
Q

What is refridgeration

A

storing foods above their freezing point but below the danger zone (below 5C) in order to slow bacterial growth

59
Q

What is freezing

A

Storing food below freezing point (at or below -18C), inhibiting bacterial growth

60
Q

Define sustainability in food tech

A

a food system that delivers food security and nutrition for all without running out of resources or being compromised

61
Q

Name some emerging technologies in the food industry

A
  • eco-friendly packaging like beeswax wraps
  • robots in factories
  • 3D food printing
62
Q

What responsibilities and impact do retailers have when it comes to food wastage

A
  • 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
Q

What responsibilities and impact do consumers have when it comes to food wastage

A
  • 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
Q

What responsibilities and impact do manufacturers have when it comes to food wastage

A
  • manufacturers should sell imperfect produce
  • match supply and demand
  • take good care of their crop
  • partner with food banks to donate extra produce
65
Q

why is food waste a problem in australia

A
  • 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
Q

What is entomophagy

A

eating insects

67
Q

Why do people eat insects

A
  • they have a smaller carbon footprint from food production (they use less resources and emit less)
  • they are rich in protein
68
Q

How do the australian guide to healthy eating (the graph) and the Australian dietary guidelines (the guidebook) help

A

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
Q

What are antibodies

A

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
Q

Provide three examples of microorganisms

A

Bacteria, yeasts, moulds

71
Q

What is mould

A

mould is a type of fungus made up of microorganisms that causes food spoilage

72
Q

What are yeasts in food technology

A

Yeasts are microorganisms that transform sugar and starch into alcohol, carbon dioxide and acid. Yeasts cause fermentation to occur

73
Q

What are bacteria

A

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
Q

What is 3D food printing

A

Ingredients and food additives are put into a 3D printing machine that moulds, mixes and layers food, “printing” the food.

Flashcards (13 decks)

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