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Food > Year 12 semester 1 exams > Flashcards

Year 12 semester 1 exams Flashcards

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Gourmet Food flashcards
1
Q

Sensory properties of food

A 
♣	appearance
♣	texture
♣	aroma
♣	flavour
♣	sound
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2
Q

Physical properties of food

A 
♣	size
♣	shape
♣	colour
♣	volume
♣	viscosity 
♣	elasticity
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3
Q

Function of protein - albumin

A
  • During whisking or beating the egg white protein ovalbumin is denatured or partly coagulated
  • The protein forms an elastic framework, trapped air expands when heated in the oven
  • Expanding bubbles lift soufflés or cakes
  • Egg white has the capability to gel and is used as a binding agent in prepared food
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4
Q

Function gluten

A

It absorbs water and creates a structure for the bread. Gluten helps to for the structured of bread and other cereal products.
- E.g. wheat, rye, barley and oats

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5
Q

function of starch -

A

Common polysaccharide

  • Made of 2 substances: amylose and amylopectin
  • The ratio between amylose and amylopectin varies and this creates different qualities in starches from different sources
  • Starch can thicken mixtures by absorbing liquid in the presence of heat (gelatinisation)
  • Factors affecting gelatinisation: temperature, agitation, other ingredients, pH
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6
Q

Function of sugar

A
  • Disaccharides: sucrose, lactose, maltose
  • Monosaccharides: glucose, fructose, galactose
  • Crystallisation: ability to for sugar to dissolve and reform crystals
  • Factors affecting crystallisation: temperature, acidity, agitation, other ingredients
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7
Q

function of lipids

A
  • 2 reactions occur with lipids: emulsification, aeration
  • factors affecting emulsification: temperature, agitation, addition of salts
  • Aeration of fats occur when air is added to the mixture affecting consistency and texture
  • Foams: when air is whipped or beaten into a liquid
  • Factors that affect the foaming of cream: age of cream, temperature, addition of gelatine, addition of sugar
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8
Q

dextrinisation

A

breakdown of starch during baking, adding sweetness to products, the process in which starch breaks down into dextrins. Eg. Toasting of bread
caused by:
• exposure of starch granules to dry heat
• action of acids
• action of enzymes

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9
Q

Caramelisation:

A

sugar in food browning whilst cooking

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10
Q

crystallisation

A 
its ability to dissolve and reform crystals 
•	Can be affected by: 
•	temperature 
•	acidity 
•	agitation 
•	other ingrediants
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11
Q

Emulsification

A

the process that produces an emulsion. Eggs used to stabilise oil and vinegar

Can be affected by:
• temperature
• agitation
• addition of salt

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12
Q

define emulsion

A

Emulsion- a stable combination of oil and water. To form a stable emulsion, fat globules are reduced in size to a small uniform diameter and evenly distributed (homogenisation) or a special ingredient is added to stop the separation of water and oil. (an emulsifier)

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13
Q

define emulsifier

A

Emulsifier- a substance that has an attraction for oil and water, acting as a bridge between the two. Emulsifiers can be found naturally in food eg. Lecithin in egg yolk and gelatin

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14
Q

gelatinisation

A 
thickening property of starch. The process of absorbing liquid in the presence of heat. 
•	Temperature
•	Agitation
•	Other ingredients
•	pH
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15
Q

oxidation

A

chemical changes in food when exposed to oxygen Eg. Oxidation occurs with the browning of meat

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16
Q

denaturation

A 
irreversible change in protein structure. Occurs when the bonds holding the helix shape are broken and the strands of the helix separate and unravel.
structure can be altered by:
•	Application of heat
•	Mechanical agitation
•	The presence of acids or salts
•	Enzymatic action
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17
Q

Coagulation

A 
occurs when denatured proteins separate from other nutrients and solidify.
Proteins- structure can be altered by:
•	Application of heat
•	Mechanical agitation
•	The presence of acids or salts
•	Enzymatic action
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18
Q

leavening

A

the incorporation of air into products using mechanical or chemical methods
• Chemical: Baking soda is a chemical called sodium bicarbonate. It is a base that will react with an acid to make carbon dioxide
• Biological: These leavening agents work by fermenting sugars in the food to produce carbon dioxide. The fermentation typically produces additional flavour compounds, such as the sour flavours in sourdough bread.
• Mechanical: Physical leavening involves physically forcing air into a batter or dough.

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19
Q

aeration

A

incorporating air into a product using a variety of techniques
Chemical Aeration: bicarb soda
Biological Aeration:
Physical Aeration: whipping, beating

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20
Q

Rancidity

A

the spoilage of fats and oils as a result of exposure to oxygen.

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21
Q

Foams

A

are formed when air is whipped or beaten into a liquid. Eg. Whipped cream

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22
Q

Anemia

A
  • Deficiency in the number or quality of red blood cells (produced in bone marrow), therefore there is a smaller amount of oxygen travelling around the body particularly hemoglobin
  • To prevent anemia a person can eat iron rich foods such as: red meat, poultry, fish, eggs, dried beans and lentils, nuts, seeds, wholegrain breads and cereals
  • If the person is severely low in iron they should get iron injections
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23
Q

Osteoporosis

A
  • Occurs when bones lose minerals such as calcium more quickly then the body can replace them. They become less dense, lose strength and break more easily
  • A person low in calcium should intake milk, yogurt, cheese to attain peak bone mass and prevent osteoporosis
  • Protein, phosphorous, sodium will help promote healthy bones
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24
Q

Malnutrition

A

Malnutrition is the condition that develops when the body does not get the right amount of the vitamins, minerals, and other nutrients it needs to maintain healthy tissues and organ function.

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25
Q

Under nutrition

A

Undernutrition is a consequence of consuming too few essential nutrients or using or excreting them more rapidly than they can be replaced.

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26
Q

Obesity

A
  • Energy expenditure is not as great as energy intake
  • BMI (body mass index) is a measure of body size and is sued to indicate level of risk for morbidity and mortality at the population level (weight/kilograms by your height)
  • Relates to the Australian guidelines which are recommend to eat a wide variety of nutritious foods from these 5 food groups every day
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27
Q

cardiovascular disease

A

Cardiovascular disease (CVD) is a term used to describe all diseases of the heart and blood vessels. Coronary heart disease (which includes heart attacks and angina) and stroke are common forms of CVD.

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28
Q

two types of cholesterol

A

1- LDL (low density lipoprotein) cholesterol makes up the majority of blood cholesterol and is often termed the ‘bad’ cholesterol. LDL cholesterol is the type that clogs up blood vessels.
2- HDL (high density lipoprotein) cholesterol or ‘good’ cholesterol actually helps protect against CVD by unclogging blood vessels.

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29
Q

protein functions

A

needed for growth, maintenance and repair, production of enzymes, hormones and genes, a secondary source of energy. Excess protein is stored as fat.

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30
Q

complete protein

A

A complete protein (or whole protein) is a source of protein that contains an adequate proportion of all nine of the essential amino acids necessary for the dietary needs of humans or other animals.

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31
Q

incomplete protein

A

Plant foods are considered incomplete proteins because they are low or lacking in one or more of the amino acids we need to build cells. Incomplete proteins found in plant foods can be mixed together to make a complete protein.

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32
Q

carbohydrates

A

(starches, sugars and fibre and cellulose)
Provide the fuel that your body needs to keep going
- 3 groups of carbohydrates: monosaccharides, disaccharides, polysaccharides

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33
Q

lipids

A
  • protecting the outer body surface and internal organs from injury
  • carrying vitamins in the blood that are not soluble in water
  • providing essential fatty acids that are important for normal nerve and brain function
  • keeping hair and skin smooth
  • helps the structure of body cells
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34
Q

why is cholesterol needed

A
  • needed for making bile acids which is used to break down lipids
  • absorbing and using lipids from your food
  • making some important hormones
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35
Q

Fat soluble vitamins

A

A, D, E, K

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36
Q

water soluble

A

B2, B12, C

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37
Q

Minerals

A

calcium, iron, sodium, potassium

38
Q

FSANZ purpose

A
  • ensure consumers are confident in the quality and safety of food produced here or imported from over seas
  • provide regulatory framework for the food industry
  • provide information to consumers about food so they can make informed food choices
  • establish common rules for both countries to promote consistency between domestic and international trade
39
Q

HACCP 7 steps

A

1- analyis the hazard
2- determine the critical control points
3- establish critical limits
4- monitoring procedures
5- establish corrective action
6- verify verification procedures
7- establish record keeping and documentation procedures

40
Q

critical control points

A

is any point in which hazards can be prevented, eliminated or reduced to acceptable levels

41
Q

occupational safety and health act purpose

A
  • Promote and secure the safety and health of people at work.
  • Protect people at work from hazards.
  • Assist in securing a safe and hygienic working environment.
  • Eliminate, reduce and control hazards.
  • Encourage co-operation and consultation between employers and employees.
  • Provide for the formulation of policies and for the coordination of the administration of laws relating to occupational safety and health.
  • Promote education and awareness of occupational safety and health.
42
Q

duties of the 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;
43
Q

duties of the employees

A
  • Following the employer’s safety and health instructions;
  • Using personal protective clothing and equipment;
  • Taking good care of equipment;
  • Reporting hazards;
  • 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.
44
Q

consequences of having a unsafe work practise

A
  • Unsafe work practices threaten the physical and mental health of staff.
  • Unsafe work practices are avoidable with good management, training and awareness.
  • Unsafe work practices that result in injury damage the reputation of companies.
  • Unsafe work practices that result in serious injury cost companies time, money, reputation.
45
Q

employer obligations

A
  • safe premises
  • safe machinery and substances
  • safe systems of work
  • information, instruction and training in OH&S
    supervision a suitable working environment
46
Q

value added food

A

Any step in the production process that improves the product for the customer and results in a higher net worth (or value). All processed foods are the result of value adding of basic commodities e.g. wheat to bread.

47
Q

functional food

A

A food or food component to which an existing ingredient or a new ingredient has been added to provide additional benefits, usually disease prevention or improved health.

48
Q

genetically modified food

A

The use of biotechnology to alter the genes of a animal or plant in order to improve the characteristics of that animal or plant, for example, increased yield, increased nutritive value, increased insect resistance.

49
Q

5 functions of packaging

A 
1-	packaging contains product 
2-	packaging protects product
3-	packaging preserves food
4-	packaging informs the consumer and promotes the product
5-	packaging provides convenience
50
Q

notified atmosphere packaging

A

has had the air space around the food altered by the manufacture so that the most ideal mix of gases minimises the shelf life of the food

51
Q

active packaging

A

is able to alter the environment within the packaging during storage

52
Q

factors that impact on the properties of food

A 
Processing techniques 
Equipment and storage 
Environment 
Ingredients 
Additives
53
Q

Nutrient reference values (NRV’s):

A

provide recommended daily intakes for energy, protein, carbohydrates, fibre, fats, vitamins, minerals and other nutrients based on age, sex, and life stages.

54
Q

NRV’s are made up of the following

A
  • recommended daily intake (RDI)
  • estimates average requirements (EAR)
  • adequate intakes (AI)
  • suggested dietary targets (SDT)
  • upper limits (UL)
  • estimates enery requriements (EER)
  • acceptable macronutrient distabrution range (AMDR)
55
Q

estimated average requirements (EAR)

A

The amount of a nutrient estimated to meet the requirements of half the healthy individuals of a particular age and gender. (This value is the median usual intake of the population).

56
Q

adequate intakes (AI)

A

Used when an EAR (and therefore RDI) cannot be determined because of limited or inconsistent data.RDIs are derived from EARs. When the EAR is not known or is unclear, AIs – based on the mean intake of the population known not to have a deficiency – are adopted.

57
Q

suggested dietary targets (STI)

A

The amount of a nutrient required to prevent or reduce the risk of chronic disease.

58
Q

Upper limits (UL)

A

The amount of a nutrient required to prevent or reduce the risk of chronic disease.

59
Q

estimated energy requirements (EER)

A

The average amount of energy (kilojoules) predicted to maintain weight and good health for a healthy adult of a particular age, gender, weight, height and level of physical activity

60
Q

acceptable macronutrient distrabuion range (AMDR)

A

The estimated range required for each macronutrient (expressed as a % contribution to energy) that would allow for an adequate intake of all other nutrients, whilst maximising general health.

61
Q

National health priority areas and role in improving health in Australia.

A
  • Cancer control
  • Cardiovascular health
  • Injury prevention and control
  • Mental health
  • Diabetes mellitus
  • Asthma
  • Arthritis and musculoskeletal conditions
  • Obesity
  • Dementia
62
Q

consumption of micronutrient supply:

A
  • Vitamins are organic compounds that our bodies use, in very small amounts, for a variety of metabolic processes.
  • Vitamins are organic compounds used by the body in small amounts for various metabolic processes. Vitamin supplements cannot replace a healthy diet.
  • Those who may need vitamin supplements include women who are pregnant or breastfeeding, people who consume alcohol in amounts over those recommended as safe, drug users, and the elderly.
63
Q

Advantages of the consumption of micronutrient supply:

A
  • People who may benefit from vitamin and mineral supplements include: pregnant women, women who are breastfeeding, people who drink alcohol above the amount that is recommended for reducing risk of disease (one standard drink a day for non-pregnant women and two for men) cigarette smokers, illegal drug users
  • Supplements can contribute to improved muscular strength, endurance and overall physical performance, They are therefore commonly taken by athletes to improve their performance.
  • Phytochemicals are an important component of food and are thought to reduce the incidence of heart disease and some cancers.
64
Q

Disadvantages of the consumption of micronutrient supply:

A
  • Supplements do not provide the benefits of phytochemicals and other components found in food.
  • there is some evidence that taking high-dose supplements to prevent or cure major chronic diseases, such as heart disease and cancer, may be harmful to your health.
  • Taking higher than recommended doses of some vitamins may cause problems. For example, the vitamins A, D, E and K are fat soluble, which means they are stored in the body. High doses of these vitamins can be toxic.
  • High doses of some water soluble vitamins, like vitamin B6, can also become toxic.
65
Q

phytoestrogens

A

substances that are converted, by bacteria in the gut into hormone like compounds which can imitate the hormone oestrogen.
Benefits:
- a reduction of uncomfortable symptoms of menopause (such as hot flushes),
- improved cardiovascular health for men and women,
- a reduction in the risk of cancers that are stimulated by the sex hormones.

Food sources – fruit, veg, seeds, nuts, legumes, soya bean, lignans found in grains and seeds – eg. Linseed.

66
Q

antioxidants

A

substances that react readily with oxygen, delaying oxidative reactions with the food.

  • They are added to prolong the shelf-life of a product by preventing oxidation, which can cause rancidity and severe colour changes.
  • A diet high in antioxidants may reduce the risk of many diseases, including heart disease and certain cancers.
  • Antioxidants scavenge free radicals from the body cells, and prevent or reduce the damage caused by oxidation.
67
Q

Probiotics

A

bacteria that are normally found in a healthy human gut, and which are incorporated into food to provide health benefits.
- Probiotics are live microbial food supplements and when added to foods, enhance nutrient absorption from the bowel and protect the bowel against cancer and other major bowel disorders.

68
Q

food allergies

A

occurs when the body’s immune system responds to a specific food protein (an allergen) and incorrectly identifies the allergen as a dangerous foreign protein. Antibodies are then produced in order to destroy the food protein. Common food allergens – peanuts, other nuts, egg, milk, seafood, sesame, wheat, soy.

69
Q

food intolernaces

A

Food intolerances are an individual’s response to a specific chemical or combination of chemicals.
Symptoms of food intolerance- hives, eczema, skin rashes, mouth ulcers, sinus pain, abdominal pain, headaches, dizziness, irritability.

70
Q

Food allergie vs food intolerance

A

A food intolerance is different from a food allergy in two ways:
• the response does not usually involve the immune system.
• The body is not responding to an individual protein, but to other chemicals found widely in a variety of foods, and sometimes requiring large amounts to cause a reaction.

71
Q

diegestion

A

1- the mouth
2- the pharynx and esophagus
3- the stomach and small intestine
4- the colon, rectum and anus

72
Q

Diabetes (type 1)

A

is an auto-immune condition in which the immune system is activated to destroy the cells in the pancreas which produce insulin.
- Type 1 diabetes is not linked to modifiable lifestyle factors. There is no cure and it cannot be prevented.
Type 1 diabetes:
- Occurs when the pancreas does not produce insulin
- Represents around 10% of all cases of diabetes and is one of the most common chronic childhood conditions

73
Q

diabetes (type 2)

A

is a progressive condition in which the body becomes resistant to the normal effects of insulin and/or gradually loses the capacity to produce enough insulin in the pancreas.
- We do not know what causes type 2 diabetes. Type 2 diabetes is associated with modifiable lifestyle risk factors. Type 2 diabetes also has strong genetic and family related risk factors.

74
Q

coeliac disease

A

the immune system reacts abnormally to gluten (a protein found in wheat, rye, barley and oats), causing small bowel damage. The tiny, finger-like projections which line the bowel (villi) become inflamed and flattened. This is referred to as villous atrophy. Villous atrophy reduces the surface area of the bowel available for nutrient absorption, which can lead to various gastrointestinal and malabsorptive symptoms. Symptoms can also be caused by inflammation in other parts of the body.

75
Q

lactose intolerance

A

Milk and other dairy products contain a sugar or carbohydrate called lactose. Normally, the body breaks down lactose into its simpler components with the help of the enzyme lactase. Without enough lactase, a person can have digestive problems like abdominal pain and diarrhoea when they consume foods containing lactose. This is known as lactose intolerance or lactase deficiency.

76
Q

primary and secondary lactose

A

Primary lactose- the infant does not produce lactase from birth

Secondary lactose intolerance- (which develops after weaning) is more common. This can occur temporarily after a bout of gastroenteritis, for example, but often improves after several weeks as the lining of the gut heals.

77
Q

ermbargo

A

a ban or restriction put on goods from a particular country due to health reasons or because of political actions

78
Q

tariffs

A

a tax or duty to be paid on a particular class of imports or exports

  • Are used to restrict trade as they increase the price of imported goods and services making them more expensive for consumers
  • Tariffs give a price advantage to locally produced goods over similar goods, which are imported and they revise revenues for governments
79
Q

subsidy

A

a cash payment made by the government to a local producer which can charge the consumer less and compete with imported goods

80
Q

4 reasons why governments restricts imports

A

1- Every country maintains high tariffs on products for which domestic producers are thought to not be at the standard to foreign competition
2- Protect domestic health and safety
3- Political reasons (sanction)
4- Punish or influence the behavior of another country

81
Q

Free trade agreement (FTA):

A

are designed to reduce the barriers to trade between 2 or more countries which are put in place to help protect local markets and industry’s.

82
Q

TPP (trans-pacific partnership agreement

A

regional free trade agreement of unprecedented scope and ambition with great potential to drive job creating growth across Australian economy

83
Q

Trade liberalization

A

it has sought to lower the protection offered to the Australian industry in the hope that it will make our industry more competitive

84
Q

World trade organization:

A

enforces general rules regarding the volume of and reduction of the amount of trade protection in world trade.

85
Q

taxation

A

the cost and therefore the availability of food is influenced by the government taxation policies

86
Q

how does war influnce imports and exports

A

government becomes more influenced in the availability and distribution of food

  • Products that are imported are no longer available
  • Abundance of products that re normally exported
87
Q

Australian Quarantine Inspection Service (AQIS):

A

A statutory body operating at a national level that is responsible for imported food inspection, exports from Australia and border protection and quarantine.

88
Q

food product recall (FSANZ)

A

A recall system includes the procedures and arrangements that a food business has which enable it to retrieve food products from the food supply chain if a problem arises.

89
Q

Australian Association of National Advertisers (AANA)

A

large quantities by many different producers. After trade or purchase, commodities are processed into other higher value food products.

90
Q

purpose of a food recall

A

is to enable a food business to recall unsafe food from the market place, and consumers, effectively and efficiently in order to protect public health and safety.

Food (5 decks)

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