Sac #2

Question 1

Key foods of plant origin?

Answer 1

Cereals, Fruit, Vegetables, Nuts, Legumes

Question 2

Key foods of animal origin

Answer 2

Meat, Dairy, Eggs

Question 3

What is primary processing?

Answer 3

The process of harvesting a food t make it ready to be eaten, or ready to be made into something else.

Question 4

Examples of primary processing?

Answer 4

Washing, Grading, Packing, Transporting

Question 5

What is secondary processing?

Answer 5

The process of turning processed foods into other food products.

Question 6

Apple processing:

Answer 6

Primary: Washing, Waxing, Grading, Packing, Picking
Secondary: Peeled, Cored, Sliced into juice or pie filling

Question 7

Milk processing:

Answer 7

Primary: Collecting, filtering, packaging, transporting
Secondary: Transformed into cheese, cream, yoghurt

Question 8

What is a natural component?

Answer 8

Are substances in foods that do certain jobs.

Question 9

What is a functional property?

Answer 9

The job done by natural components.

Question 10

Dextronistaion:

Answer 10

The browning of starch foods when dry heat is applied.

Question 11

Gelatinisation:

Answer 11

When starch granules absorb water in the presence of heat, they thicken to form a gel.

Question 12

Caramelisation:

Answer 12

When sugar is heated to a high temperature it turns golden.

Question 13

Aeration:

Answer 13

When sugar and butter, or sugar and egg whites are beaten, air is trapped, resulting in a light airy texture.

Question 14

Preservation:

Answer 14

Bacteria cannot survive under high sugar environments, or high or low temperature environments, or where there is no oxygen.

Question 15

Maillard reaction:

Answer 15

When starch is heated and protein is present this forms browning.

Question 16

Denaturation:

Answer 16

When proteins are heated this forces protein strands to unravel which results in permanent changed to the properties of the food.

Question 17

Coagulation:

Answer 17

Is a type of denaturation that occurs in eggs when they are cooked.

Question 18

Tenderising:

Answer 18

When an acid is added to meat it helps break down the connective tissue in the meat.

Question 19

Ripening:

Answer 19

Enzymes cause fruit to ripen and brown.

Question 20

Raising:

Answer 20

Enzymes cause bread to raise, as yeast + food + moisture + warmth = growing

Question 21

Starch functional properties:

Answer 21

Dextronistaion, Gelatinistaion

Question 22

Sugar functional properties:

Answer 22

Dextronistaion, Caramelisation, Aeration, Preservation, Maillard reaction

Question 23

Protein functional properties:

Answer 23

Denaturation, Coagulation

Question 24

Fats functional properties:

Answer 24

Texture, Taste, Keeping qualities

Question 25

Acids functional properties:

Answer 25

Tenderises, Prevents browning, Preservation

Question 26

Enzymes functional properties:

Answer 26

Ripening, Raising agent

Question 27

Alkalis functional properties:

Answer 27

Raising agent

Question 28

What are the three methods of cooking?

Answer 28

Wet, Dry, Microwave oven

Question 29

Dry methods of cooking:

Answer 29

Baking, Grilling, Frying, Roasting

Question 30

Wet methods of cooking:

Answer 30

Boiling, Steaming, Stewing, Poaching

Question 31

How does a microwave oven cook foods?

Answer 31

Emits waves that cause for molecules to vibrate rapidly, thus creating heat.

Question 32

Advantages of a microwave oven:

Answer 32

Quick, Easy, Defrost, Reheat, Vegetables loose less vitamins

Question 33

Disadvantages of a microwave oven:

Answer 33

Can spot cook, Doesn’t brown foods, Can over or under cook, Cannot use metal or foil.

Question 34

Ways of heat transfer:

Answer 34

Conduction, Convection, Radiation

Question 35

Conduction:

Answer 35

Heat passes through a material to heat a substance. e.g.. flame boiling water in saucepan.

Question 36

Convection:

Answer 36

Heat transfer by fluid or air. e.g.. in oven

Question 37

Radiation:

Answer 37

Heat source does not touch food being cooked. eg. microwave.

Question 38

What is a complex process?

Answer 38

A proces involving decision making that has a direct impact on the outcome of a recipe.

Question 39

Examples of complex processes:

Answer 39

Cooking time, Cooking temperature, Ingredients, Deicding when to stop a process (mixing), Equipment used.

Question 40

Preservation techniques:

Answer 40

Reducing moisture, Temperature, High pressure processing, PH level.

Question 41

Reducing moisture to preserve:

Answer 41

Bacteria needs moisture to grow. Adding salt, Adding sugar, Dehydrating.

Question 42

Temperature to preserve:

Answer 42

Bacteria cannot grow in high or low temperatures. Boiling, Freezing, Refrigeration, UHT

Question 43

Reducing oxygen to preserve:

Answer 43

Bacteria needs oxygen to grow and to enter foods. Bottling, Canning

Question 44

High pressure processing to preserve:

Answer 44

Food is put through high pressure processing to kill bacteria but remain same sensory properties.

Question 45

PH level to preserve:

Answer 45

Bacteria cannot survive in acidic conditions.