Terms

Question 1

Shred

Answer 1

To tear food into long, thin pieces or to grate coarsely

Question 2

Constraints

Answer 2

An aspect of the problem outlined in the design brief that CANNOT be changed - dietary requirements or allergies

Question 3

Design breif

Answer 3

Specific information about the type of product to be developed and the audience at which the new product is aimed.

Question 4

Fibre

Answer 4

-Provides bulk for faeces and keeps the digestive system healthy
-Found in cereal, fruits and vegetables

Question 5

Wet methods of cooking

Answer 5

Boiling Blanching Poaching Steaming Stewing

Question 6

Dry methods of cooking

Answer 6

Baking, Grilling, Roasting, Barbecuing

Question 7

Type 1 diabetes

Answer 7

An autoimmune disease that stops the pancreas from producing enough insulin and can only be managed medically

Question 8

Type 2 Diabetes

Answer 8

Body cells become resistant to insulin, due to a high glucose diet being sustained for long periods. It can be managed to some degree by lifestyle and dietary management.

Question 9

Gestational Diabetes

Answer 9

A condition that is characterised by an elevated level of glucose in the blood during pregnancy. This form of diabetes occurs during pregnancy.

Question 10

Safe handling practices to avoid cross contamination

Answer 10

Wash hands, use correct chopping boards, keep raw foods separate to cooked foods, make sure food is thoroughly cooked, thaw frozen food on the bottom shelf of the refrigerator to keep it out of the temperature danger zone

Question 11

Australian Guide to Healthy Eating

Question 12

Australian Dietary Guidelines

Question 13

Glycaemic Index

Answer 13

Ranks carbohydrate foods based on how quickly they change the glucose level in the blood

Question 14

Culture

Answer 14

Beliefs, customs, and traditions of a specific group of people.

Question 15

Cross Contamination

Answer 15

Indirect contamination of food caused by contact with a raw food or non-food source such as clothes, cutting boards or knives that are themselves contaminated

Question 16

Poaching

Answer 16

The cooking of food in a liquid at just below boiling point (93°C - 95°C)

Question 17

Stewing

Answer 17

A slow, gentle wet method of cooking in which the food is completely covered by a liquid, just below boiling point. The stew is cooked on top of the stove, and both the food and the sauce are served together.

Question 18

Frying

Answer 18

Deep Frying: completely immersed in fat or oil
Shallow Frying: partially immersed in fat or oil requires turning.
Pan Fry: a thin layer of fat or oil required for frying.
Stir Fry: continually moving the food around the surface of the cooking vessel.
Sauté: cook food in a small amount of rat or oil, in a shallow pan on medium-high heat

Question 19

Grilling

Answer 19

This method exposes the food item to very hot temperatures and the foods are cooked by the flames and radiant heat of the grill.
Food is placed very close to the heat source to give the high temperatures.
Eg. Meats, corn, potatoes

Question 20

Conduction

Answer 20

Direct contact of heat passing through two materials
Eg. Pan Frying

Question 21

Convection

Answer 21

Heat transferred by the movement of fluids (Liquid or Gas) or air against a colder material
Eg. Stovetop & Oven

Question 22

Radiation

Answer 22

Heat transferred in waves by electromagnetic waves
Eg. Microwaving & Grilling

Question 23

Coat

Answer 23

To cover food evenly with flour, sugar, crumbs or nuts

Question 24

Cube

Answer 24

To cut into small squares

Question 25

Whip

Answer 25

To beat rapidly to incorporate air and increase volume

Question 26

Baste

Answer 26

To brush or pour hot liquid over food

Question 27

Sauté

Answer 27

To cook food in a small amount of fat

Question 28

Knead

Answer 28

To mix and shape a flour dough by hand. In bread-making, this process strengthens the gluten.

Question 29

Simmer

Answer 29

To cook just below the boiling point (between 85°C and 96°C) and small bubbles are forming and rising to the top

Question 30

Marinate

Answer 30

To soak in an oil or acid mixture

Question 31

Chop

Answer 31

To cut into small pieces

Question 32

Sift

Answer 32

To put dry ingredients through fine mesh

Question 33

Garnish

Answer 33

To place an edible decoration on food

Question 34

Considerations

Answer 34

An aspect of the problem outlined in the design brief that CANNOT be changed - dietary requirements or allergies

Question 35

Obesity

Answer 35

Having a body mass index of 30 or over; being 20% or more above the person’s ideal weight according to their height and sex

Question 36

Cardiovascular Disease

Answer 36

Disease that affects the heart and blood vessels

Question 37

Food Poisoning

Answer 37

an illness usually caused by eating food that contains harmful bacteria

Question 38

Knife Cuts

Answer 38

Julienne, Paysanne,, Chiffonade, Dice,

Question 39

Baking

Answer 39

A method of preparing food that uses dry heat, typically in an oven

Question 40

Food Spoilage

Answer 40

A reduction in the food quality identified by deterioration in the physical, chemical and/or sensory properties making it undesirable or unacceptable to consume.