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Foodtech > Yr 10 Yearly > Flashcards

Yr 10 Yearly Flashcards

1
Q

There are 3 principles of food hygiene what are they ?

A

Prevent contamination of food
Cook properly to kill bacteria
Prevent bacteria spreading to avoid food poisoning

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2
Q

How do you prevent cross contamination?

A

Use separate equipment when handling raw and cooked foods
Eg:knives, chopping boards
Food should be covered properly
All food should be stored separately

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3
Q

What is a food handler

A

Anyone who handles food or items that come in contact with food
Eg: drinking and eating utensils

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4
Q

One important personal hygiene you must do before food handling ?

A

Wash and dry hands thoroughly

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5
Q

When preparing or cooking food what precautions must you do to ensure food and surfaces are not contaminated by your body

A 
Wash/ dry hands
Wear gloves
Hair tied back
Cuts and wounds are covered
Jewellery removed
Apron worn
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6
Q

The growth of food poisoning bacteria is greatest at what temperature ?
And what is it called?

A

Between 5 degrees and 60 degrees

It’s called the danger zone

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7
Q

Foods will be safe from contamination if what is maintained?

A

Personal hygiene

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8
Q

Where should cooked food be stored in a fridge

Where should raw food be stored in a fridge

A

Cooked food -high shelve

Raw food - low shelve

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9
Q

In food preparation there are two types of hygiene to remember what are they?

A

Personal hygiene and food hygiene

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10
Q

Where should frozen food be thawed

A

In the refrigerator

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11
Q

There are 3 types of micro organisms that cause food spoilage what are they

A

Yeast , mould and bacteria

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12
Q

What is food spoilage

A

It’s when food flavour and texture is damaged and harmful to people

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13
Q

Which are more dangerous bacteria, yeasts or mould

A

Bacteria

They are microscopic organisms that cause food poisoning

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14
Q

Tell me two everyday activities that could cause food contamination in your home

A

Food being exposed to air

Food being stored in the temp danger zone

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15
Q

What is crudités

A

It’s a hor d’ oerve of raw mixed vegetables with a sauce

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16
Q

When would you serve a crudités

A

As an appetizer

Remember it’s french

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17
Q

What sauce is used with a crudités

A

Vinaigrette

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18
Q

There are 6 nutrient groups what are they?

A

Protein , water, lipids, minerals, vitamins, carbohydrates

PWLMVC

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19
Q

What benefits are proteins for the body

A

They allow the body to grow and repair
Protein builds new cells like hair and skin.
They provide energy

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20
Q

List 3 sources of proteins

A

Fish
Eggs
Milk

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21
Q

People who suffer coeliac disease should not eat gluten

True or false

A

True

Name foods containing gluten
Processed foods

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22
Q

If someone is diagnosed with anemia what are they lacking in their diet

A

Iron .

Symptoms
Tired
Pale skin

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23
Q

What food is rich in iron

A

Red meat

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24
Q

Abbreviation for glycemic index

A

GI

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25
Q

What effect does low GI foods have on the body

A

The food is absorbed slowly and so blood glucose levels rise less

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26
Q

What does the The glycemic index tell us

A

It ranks carbohydrated foods based on how quick the the blood glucose rises

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27
Q

Food has three main functions in the body name them

A

Gives us energy
Repairs body cells
Growth and development

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28
Q

Two food sources that contain protein

A

Nuts, eggs, milk, cheese, cereal, veggies, yogurt ,fish

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29
Q

Two food sources that contain carbohydrates

A

Milk , eggs, meat, fish, cheese

30
Q

Food sources that contain vitamins

A

Citrus fruits , vegetables , nuts, eggs

31
Q

Give examples of organically grown produce

A

Fresh fruit, vegetables, eggs and meats.

32
Q

New. Topic: Define the term free range

A 
New: food trends
When livestock ( chickens) can graze outside of there enclosure.
33
Q

New topic :food trends

Define food trends ?

A

Food trends are changes we make in the types of foods we eat .

34
Q

New topic: food trends

Give examples of new food trends

A
  1. Organic foods ( fresh fruit and vegetables )
  2. Prepared fresh foods ( pastas, salads)
  3. heat and serve meals ( frozen dinners, simmer sauces)
  4. Meal replacement foods ( breakfast bars, weightless products )
35
Q

New topic: food trends

Define functional foods

A

Foods that have been modified .

36
Q

New topic : food trend

List 5 different types of food service establishments

A 
Takeaway shops
Cafés
Restaurants
Bistros
Canteens
37
Q

New topic : food trend

List 3 popular types of dining out venues in Australia

A

Cafés, bistro and restaurants

38
Q

New topic: food trend

What service does a takeaway shop provide

A

Cheap meals and quick service

39
Q

New topic :food trend

What is the role of a garnish or decoration when styling food

A

They are edible ingredients that are placed on the dish to highlight or add colour the food .

40
Q

New: topic Food trends

Define the term Organic Foods

A

They are foods that are grown without the use of chemicals.

Eg of chemicals pesticides and artificial fertilisers

41
Q

New topic: In the hospitality industry what does ‘ front of house ‘ refer to?

A

Serving and greeting guests

42
Q

New topic: Give examples of jobs in ‘ back of house’

A 
Kitchen hand
Sandwich hand
Cook
Chef
Assistant
43
Q

New Topic:Give examples of “ front of house “ jobs

A 
Host
Bar staff
Food and beverage attendant
Supervisor
Barista
44
Q

New topic: What’s the difference between a profit catering service ( for example a cafe ) to a non profit catering service ( for example a school canteen )

A

The non profit services are people who are mostly volunteers that support the community and the profit services are paid staff .

45
Q

New Topic: Give some examples of a profit making food service ?

A

Restaurants , cafés, hotels, motels

46
Q

New topic: Give examples of a non profit making venture

A

Work canteen
School canteens
Sport canteens

47
Q

New. Topic: Distinguish between the terms catering and food service

A

Catering is preparing the food ( cooking )

And food service is serving of the food

48
Q

New topic: Give 3 examples of a non profit food service

A

Samaritans
Meals on wheels
Hospitals

49
Q

New topic: What are the 5 elements of a standard recipe ?

A
  1. Yield
  2. Ingredients
  3. Method
  4. Cost
  5. Measuring
50
Q

What is a menu ?

A

Its a list of dishes that a customer can select from

51
Q

List the factors you need to consider when planning a menu for different customers

A
  1. the size of the function ( how many people)
  2. Type of menu ( a la carte or table d’hôte )
  3. staff , time and money and facility
  4. Type of customer / occasion ( wedding, birthday)
  5. What season it is ( winter, summer)
52
Q

List 3 courses on a menu

A
  1. entree
  2. Main
  3. dessert
53
Q

New topic: What’s the difference between a’la carte menu and table d’hôte menu?

A

Table d’hôte menu is a set menu with a set price and a la carte is a list of dishes priced separately

54
Q

New topic: Under the anti discrimination legislation employees and customers cannot be discriminated against on the basis of what ?

A
  1. Age
  2. Gender
  3. religion
  4. culture
  5. Disability
  6. Race
55
Q

New topic: Reasons for food inequity

A

Climate, war, poor, geography, no water

56
Q

New Topic:What is cash cropping

A

Cash cropping is when products are grown to then sell for a high price

57
Q

New topic:List some common cash crops

A

Cotton, nuts, sugar cane, coffee

58
Q

New topic: Are cash crops harmful to the environment ?

A

Yes , because it means clearing native rainforests to plant more crops

59
Q

New topic: Groups who may suffer food inequity?

A

The elderly, Indigenous Australians, people who live in rural areas, families with low income, people with disabilities.

60
Q

New topic:Staple foods are basic foods that people eat regularly and in large quantities? True or false

61
Q

New topic :Examples of staple foods

A

Wheat, rice, saga, maize( corn)

62
Q

New topic: 80% of farmers in developing countries are small farmers and many if them are women ? True or false

63
Q

New topic: What is a subsistence farmer?

A

A small farmer growing food for their family

64
Q

New topic : food trends

Their are factors that can affect whether people will accept a new food trend , what are the factors?

A

Religious and cultural backgrounds

Food poisoning or allergic reaction

64
Q

New topic: food trends

What is a bomboniere?

A

It’s a gift of sugared almonds

64
Q

New topic : food trends

Give one advantage and one disadvantage of organic foods?

A

Disadvantage is organic foods are more expensive

Advantage is they are more healthier

64
Q

Name two herbs

A

Basil and parsley

64
Q

Give an example of a food garnish and a food decoration?

A

Food garnish - a sprig of parsley( savoury dish, )

Food decoration - chocolate shavings ( for desserts)

64
Q

New Topic: In hospitality what does ‘ back of house ‘ refer to?

A

Where the meals are prepared

64
Q

New Topic: when would you use a cyclic menu

A

It’s a menu of set meals so you would use it in hospitals , nursing homes, camps

65
Q

New topic : scurvy is a disease resulting in lack of what ?

66
Q

What symptoms are related to scurvy ?

A

Tired, weakness, sore arms and legs

Foodtech (1 decks)

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