Unit 3 Techniques And Skills Food Storage, Preperation And Cooking

Question 1

What are perishable foods?

Answer 1

Rapidly decay
Kept in fridge
Wrapped
Use by date

Question 2

What are non-perishable foods?

Answer 2

Foods that have been processed to prevent rapid decay
Usually stored in cupboards
E.g. Pasta, tins

Question 3

What is blanching?

Answer 3

Cooking vegetables or fruit in boiling water for short periods to inactivate enzyme which may cause deterioration

Question 4

What small equipment should be in a kitchen?

Answer 4

Chopping boards - wood, plastic or glass
Scales - balances, electronic
Knives for different purposes

Question 5

Explain how a microwave cab be used to cook

Answer 5

Saves time - up to 75%
Saves money - uses less energy
Saves washing 
Used for thawing, cooking and reheating 
Easier to use and clean

Question 6

Explain how a food processor can be used

Answer 6

Saves time when chopping, slicing and pureeing 
Used to make mixture 
Grate cheese 
Grind nuts
Can be washed in dishwasher

Question 7

How can a blender be used?

Answer 7

Goblet and handheld
Blending
Mixing

Question 8

How can a food mixer be used?

Answer 8

Free standing more powerful
Different attachments
Easily cleaned and stored

Question 9

What is meant by energy saving and labour saving?

Answer 9

Energy saving - using less power such as electricity or gas

Labour saving - saving effort

Question 10

How can risk using equipment be reduced?

Answer 10

Don’t leave sharp knives in bowls of water
Don’t over full bowls
Keep water away fro plugs
Only switch blenders in when held down

Question 11

Can you put wood in the dishwasher?

Answer 11

Yes but don’t

Question 12

What are the reasons for cooking?

Answer 12

To kill bacteria 
Improve taste 
Soften fivers 
Variety 
Keep for longer

Question 13

Explain convection cooking

Answer 13

Hot less dense air rises and the cool air sinks and is heated

Question 14

Explain cooking through conduction

Answer 14

Solids and liquids conduct heat

Particles vibrate with more heat- more energy

Question 15

How is food cooked using radiation

Answer 15

Hera is transferred directly to the food by infrared rays from the heat source

Question 16

How do microwaves cook food?

Answer 16

Use electromagnetic waves

Penetrates water molecules

Question 17

What is organoleptic?

Answer 17

Sensory qualities of foods

Question 18

What are the guidelines to reduce nutrient loss?

Answer 18

Use fresh vegetables
Cut just before cooking
Steam or microwave instead of boiling

Question 19

What is meant by moist and dry cooking?

Answer 19

Moist - added liquid

Dry- no added liquid, fat used to prevent sticking

Question 20

What is sensory testing?

Answer 20

Commenting on the appearance, taste and texture

Question 21

Why must food be stored correctly?

Answer 21

Maintain freshness, palatability and for safety

Question 22

What does mean to modify?

Answer 22

Alter recipes to reduce fat, salt or sugar, or increase fibre

Question 23

What are partly processed foods?

Answer 23

Food manufacturer has carried out some of then preparation - fresh and chilled
Examples - ready diced or shredded, sauces, ready greater

Question 24

What are fully processed foods?

Answer 24

Food manufacturer has processed the food so that it can be deforested, reheated or cooked with other foods
Example - burgers, ready meals, instant soup, milk powder, custards, baby food

Question 25

What are examples of ready to eat food?

Answer 25

Pies, cold meats, quiches, sausage rolls, meat pies, snack bars

Question 26

Why are people using more convenience foods?

Answer 26

Useful for busy people 
More people own freezers -able to store food 
More people have microwaves 
Change in shopping habits
Advances in technology have improved quality 
Changes in meal patterns 
Instead run single person households 
Useful for older people

Question 27

What are the disadvantages of convenience foods?

Answer 27

May be more expensive 
Small portions 
May be high in fat, sugar, salt and additives 
Limit of dietary fibre 
Excess packaging

Question 28

How can convenience foods be used sensibly?

Answer 28

Combine with fruit and vegetables 
Read ingredients list for fat and salt
Don't eat everyday 
Use ready made sauces in jars 
Frozen fish and vegetables retain nutritional value

Question 29

What is a cook-chill?

Answer 29

Foods which have been partly or fully cooked and then chilled by the manufacturer