Food technology - Everything. Flashcards
What are pathogens?
Pathogens are small bacteria in foods that can cause illness/ diseases: bacteria, fungi, mould, yeast and viruses.
What are food-borne illnesses?
illnesses caused by bacteria or viruses in food: salmonella, campylobacter, listeria, e. coli and staphylococcus
What is food poisoning?
The result of eating contaminated, spoiled or toxic food: raw cooked meat, adding dangerous chemicals during mass production and manufacturing, spoilt milk, raw eggs and seafood.
What is the temperature danger zone?
100C - Bacteria dies: spores + toxins will survive
74C - minimum temperature when reheating
5C - 60C - danger zone: bacteria multiply quickly
0 - 4C - fridge - bacteria multiplies slowly but does not die (dormant)
-18C - Freezer, most bacteria will survive but not grow
What are the ideal conditions that lead to pathogens growing and multiplying and contaminating food?
Pathogens need the right conditions in order to multiply. These are things such as: Oxygen, right temperature, nutrients, right pH, Enough time and moisture.
List 5 safety factors you should take into account when working in the kitchen. What foods need special care? How should you store or handle them?
Using oven mitts correctly
Putting down the oven door all the way down
Do not wear clothes that are dangly and could catch flame
Use knives that are appropriate for the food that is being cut
Call out when you are holding and walking with something hot.
Give three reasons why you should wash fruits and vegetables before preparing or eating them?
To get rid of bacteria
Can make you ingest harmful bacteria
Ensures the food is clean
Are all microorganisms harmful? Name 3 useful microorganisms in food.
No, not all microorganisms are harmful.
Yoghourt, Cheese and Pickles
What are perishable foods, where would we store them?
Perishable foods are foods that can become unsafe or spoil quickly if not refrigerated or frozen.
What is the danger zone?
The danger zone is the temperatures at which bacteria grow rapidly the most. The temperature is between 5°C - 63° C.
What is food spoilage, give an example
Food spoilage is when food becomes spoiled or dangerous for human consumption to eat such as bread.
Name 4 key components (steps) of the design process
Investigate
Design
Producing
Evaluate
What is a design brief?
To start the design process you need the Design brief. The design brief provides the necessary information that you must consider before starting the design process to design your product. It outlines the specific needs and wants of a client. It is important to read through the design brief a number of times to understand the information you need.
Explain the purpose of a work plan.
A work plan helps keep track of the order of tasks you need to do when preparing a meal. They are ordered in chronological order. It shows the safety measures that you will need to be cautious of.
What is Mis-en-Place, how does it benefit us when preparing to cook?
It means having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out beforehand. It benefits us as it helps assemble meals quickly and efficiently.
List the 5 senses
Smell Taste Touch See Hear
Which of the 5 senses do we use to evaluate food?
Aroma Taste/ flavour Texture / mouthfeel / hot / cold Appearance (visual) Sound
What is the garnish? What did you use to garnish your Stir Fry DB?
Garnish is decoration used to enhance the appearance of a food for the presentation. The garnish I used was parsley.
What are food additives and why are they important?
Food additives are substances that are added to food to maintain to improve its safety, freshness, taste, texture or appearance. Food additives need to be checked for potential harmful effects on human health before they can be used.
Preservatives
Preservatives: make food last longer. They also prevent food from going rancid by stopping bacteria growth. Prevents deterioration from enzymes, microorganisms, and exposure of oxygen. E.G: sulphur dioxide
Colourings
Colourings: used to make food more appetising, for kids. Used for the market. A dye, pigment or substance that imparts colour when it is added to food or drinks. E.G: tartrazine
Flavourings
artificial flavourings. Flavour enhancers. Makes food taste better to sell on the market. Any of the liquid extracts, essences and flavours that are added to foods to enhance their taste and aroma. Use in comparatively small amounts so that consumer exposure is relatively low. E.G: vanillin
Emulsifiers
Emulsifiers: make fats and oils mix with water. Useful when making chocolate/ mayonnaise. Prevents liquids that ordinarily don’t mix from separating. They are not bad for your health. Most are regarded as safe and some even have health benefits. E.G: mayonnaise
Sweeteners
Sweeteners: any of various natural and artificial substances that provide a sweet taste in foods and beverages. Artificial or non nutritive compounds added in their industrial processing of food stuffs to increase the perception of the sweet taste. E.G: honey
Thickening Agents
Thickening Agents: a substance which can increase the viscosity of a liquid without substantially changing its other properties. Can be added to an aqueous mixture without substantially modifying its other properties such as taste. They provide body, increase stability and improve suspension of added ingredients. E.G used commonly for soups
Stabilisers
An additive to food which helps to preserve its structure. It helps maintain or enhance their original texture, physical and chemical characteristics. They serve both the practical purpose of preservation while also making products more appetising to consumers. E.G: pectin
Who benefits by using artificial sweeteners?
People with diabetes benefit by using artificial sweeteners. Artificial compounds added in the industrial processing of food stuffs to increase the perception of the sweet taste without a rise in blood sugar levels.
What 4 pieces of information are included in a barcode? Draw a diagram to show what each group of numbers represent.
Country code
Manufacturer code
Product code
Check digit
What classes of foods do not require a food label?
Small products, coffee, tea, herbs and spices, unpackaged food made and sold directly to the consumer, fresh fruits and vegetables.
What information is found on Barcodes?
The country code, manufacturer code, product code and check digit.
How do barcodes benefit Manufacturers, retailers and shoppers?
Service is efficient Scanning is more accurate Working conditions less fatiguing Employees are freed from routine tasks Maxes stock control Quick & accurate
Creaming
- Cream together butter and sugar until light and fluffy
2. Add the egg gradually
3. Add any ingredients alternately (F, M, F, M, F)
Melt and mix method
- Sift all the dry ingredients together in one bowl make a well
- Combine all the wet ingredients together in a separate bowl
- Pour wet ingredients into the well of the dry ingredients and gently fold in
Rubbing in method
- Rub fat (margarine) into flour until it resembles bread crumbs
- Add liquid + mix to a soft pliable dough
Simmering
Simmering is a way to cook food gently and slowly. It’s gentler than boiling but a little more aggressive than poaching. Simmering refers to cooking food in liquid, or even just cooking the liquid itself, aat a temperature just below the boiling point.
Tools used in the kitchen
Grater Sift Pot Drainer Large pot
Equipment used in the kitchen
Measuring cups Knives Whisk Measuring spoons Wooden spoon
Machines used in the kitchen
Ovens Microwave Stove Refrigerator Freezer
Give 5 ways to tell if a cake is cooked.
Stick a skewer in the cake and if it comes out clean the cake is done.
The cake springs back when pressed gently
Smells fragrant
The edges of the cake pull away from the sides of the pan
Gold brown
List 5 hygiene factors you should take into account when working in the kitchen
Close windows/ doors Wear your hair up Wash your hands frequently Wear aprons Use different equipment for different items/ food to avoid cross-contamination.
