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Food > Semester 2 > Flashcards

Semester 2 Flashcards

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Gourmet Food flashcards
1
Q

Australian food sector has been influenced by

A

1- consumer showing preference for local food
2- optimise convienece
3- capitalise on alternative distribution channels
4- improve institutional food arrangements
5- improved industry intelligence
6- ageing and health conscious problems
7- food service convienece
8- role for fresh food specialists

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2
Q

Value adding

A

When goods are processed so that their selling price is higher than that of raw materials from which they were made. An increased selling price means more profit to the producer

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3
Q

Functional foods

A

Foods that have health benefits beyond those provided by the basic nutrients

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4
Q

Natural functional foods

A

Foods that naturally contain benifical substances other than essential food nutrients

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5
Q

Processed functional foods

A

Fortified functional foods

Modified functional foods

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6
Q

Fortified functional foods

A

Foods whose nutrientional content have been changed to improve their nutritional qualities either by adding some component or by removing or reducing some component

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7
Q

Reasons for preserving foods

A

Promote safety
Keeps foods in a form acceptable to the consumer and therefore prevent waste
Retain nutritional value of food
Make perishable foods available all year round
Achieve economics for the production company

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8
Q

Food spoilage

A

Occurs when there is a reduction in the food quality identified by deterioration in the physical, chemical or sensory properties

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9
Q

Food poisoning

A

Is an illness caused by consuming food contaminated by bacteria or biological contamination

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10
Q

Causes of food spoilage

A 
Environmental factors 
Enzymic activity 
Microbial contamination 
Yeasts 
Moulds
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11
Q

Causes of food poisoning

A

Bacterial contamination
Biological contamination
Chemical contamination
Food positioning agents

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12
Q

Conditions required for bacteria growth

A 
Moist damp environment 
Temperature between 5-60 
Sufficient time to grow 
Appropriate food supply 
Low acid environment
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13
Q

Principals of preservation

A 
Control temperature 
Pasteurisation 
The holder process method 
Ultra high temperature processing
Chilling 
Freezing 
Canning 
Aseptic canning 
Aenerobic breakdown of organic substances or nutrients such as fermentation 
Addition of chemicals 
Chemical preservatives 
Salt 
Sugar 
Removal or moisture 
Removal of oxygen
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14
Q

Goals of the Australian guidelines to healthy eating

A

The achieve and maintain a healthy weight be physically active and choose amounts of nutritious food and drinks to meet your energy needs
Enjoy a wide variety of food from the 5 groups everyday
Limit intake of foods containing saturated fat, added salt, added sugar and alcohol

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15
Q

Adolescents nutritional needs

A

This is a period of rapid growth, hormone production increases, puberty commences and the formation of peak bone mass

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16
Q

Important nutrients for adolescents

A 
Energy 
Carbohydrates 
Calcium 
Protein 
Iron 
Vitamin c and b
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17
Q

Adult nutritional needs

A

Growth has stopped but nutrients are still required for the maintenance and repair of tissues.

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18
Q

Important nutrients for adults

A 
Energy 
Protein 
Calcium 
Iron 
Folate 
Vit c 
Fibre
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19
Q

Mandatory fortification

A

Is when food manufactures are required to add certain vitmins and minerals to a specific food

20
Q

Two mandatory food fortification standards

A

Folic acid and iodine to bread a

21
Q

Nutrition content claims

A

Are claims about the content of certain nutrients of substances in a food

22
Q

Health claims

A

Refer to a relationship between food and the health rather than a statement of content

23
Q

Two types of health claims

A

General level health claims

High level claims

24
Q

Food supply chain

A

Reeds to the processes that describe how food from farms ends up on our table
Production, processing, distributions, retailing, and consumption

25
Q

What is HACCP and its purpose

A

Hazards analysis critical control points

A process that ensures the risk of contamination is prevented

26
Q

Method of HACCP

A

Asses the hazard
Determine the critical control points
Establish the critical limits
Monitor procedure
Establish corrective action
Verify corrective procedure has been done
Establish record keeping and documentation

27
Q

What does FSANZ stand for

A

Food standards Australia New Zealand

28
Q

Purpose of FSANZ

A

Safety and quality of food from overseas
Provide regulatory framework for food industry
Provide information to consumers about food safety so they can make informed choices
Establish common rules for both country’s to promote consistency between domestic and international trade

29
Q

Adolscents need nutritional needs because

A

Rapid growth, hormone production increases, bone density and puberty commences

30
Q

Adults need to meet nutritional needs because

A

Maintenon and repair of tissues

31
Q

Mandatory fortification

A

Food requires to add certain vitamins and minerals to specified food in response to public needs

32
Q

What are two mandatory fortifications

A

Thiamin and folic acid to bread

Vitamin D to oil spreads

33
Q

What affects nutrients

A 
Lifestyle
Economic status 
Beliefs and values 
Religion 
Culture and traditions 
Education 
Geographic 
Media
34
Q

What is the roll of FSANZ

A

Development and review of Food Standards Code
Development of risk assessment policies for imported foods
Surveillance of food available in Australia
Food product recalls
Monitoring and control of food safety education
Research into food standards
New food/ ingredient research
Food Standards Code
National and international networks to keep abreast of international trends in food standards.

35
Q

Duties of employers

A

Safe systems of work;
Information, instruction, training and supervision;
Consultation and cooperation;
Provision of personal protective clothing and equipment;
Safe plant and substances;
Reporting of fatalities, injury and disease;

36
Q

Duties of employees

A

Following the employer’s safety and health instructions;
Using personal protective clothing and equipment;
Taking good care of equipment;
Reporting hazardsÿ;
Reporting work-related injuries or harm to health; and
Co-operating with employers so that employers are able to carry out their duties under the Act.

37
Q

Nutrition content claims

A

are claims about the content of certain nutrients or substances in a food, such as ‘low in fat’ or ‘good source of calcium’. These claims will need to meet certain criteria set out in the Standard.

38
Q

Health claims

A

refer to a relationship between a food and health rather than a statement of content.

39
Q

General level health food claims

A

refer to a nutrient or substance in a food and its effect on a health function. They must not refer to a serious disease or to a biomarker of a serious disease.

40
Q

High level health claims

A

refer to a nutrient or substance in a food and its relationship to a serious disease or to a biomarker of a serious disease.

41
Q

Applications of heat

A

Proteins denature and coagulate with the application of heat. Heat causes proteins to denature and unravel.

42
Q

Application of cold

A

Cool or cold temperatures reduce microbial and enzyme activity and can extend the shelf life of food.

43
Q

Exposure to air

A

Some proteins undergo oxidative reactions. The surface of red meat turns brown when exposed to air for a long time.

44
Q

Addition of acids

A

Acids denature the collagen in proteins, reducing its strength and reducing the amount of pressure needed to break it apart,

45
Q

Addition of alkali

A

Salt denatures and coagulates proteins.

46
Q

Food labelling requirements

A 
Name or description of food 
Name and business address 
Warning and advisory statements 
Ingredient listing 
Date marking 
Lot identification 
Direction for use or storage 
Nutritional panel 
Percentage labelling 
Country of origin 
Legibility requirements

Food (5 decks)

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