6717602
Description
Flashcards by Austin Lay, updated more than 1 year ago
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Created by Austin Lay
about 8 years ago
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| Question | Answer |
| Measuring ingredients List what a set of measuring cups/spoon comes in and the metric amount. | Measuring cups : 1/4, 1/3, 1/2, 1 Measuring spoon: 1/4 tsp , 1/2 tsp , 1 tsp , 1 T ( 1T = 4 tsp)(1/2T = 2 tsp) 1 Cup = 250 ml 1 T = 20 ml 1sp = 5ml |
| What are the causes of food spoilage? | Food spoilage: A reduction in food quality, seen by deterioration in the physical, chemical and/or sensory properties (deterioration = spoilage but not poisonous) Causes : Enzymes - Speeds up a reaction . This causes fruit to ripen and eventually over ripen. or when a cut of fruit browns. Called : Enzymatic browning Yeast - causes bubbles and a yeasty odour in foods such as fruit juice and vinegar due to the process of fermentation. Mould - form of fungi that appear as a dark couloured fuzzy mass on the surface of food. |
| What are the causes of food poisoning | Food poisoning : An illness caused by consuming food contaminated by bacteria, chemical or biological contamination. 1. Bacterial - occurs through poor food handling and involves the growth of pathogenic bacteria. e.g salmonella 2. Biological - naturally occurring chemicals in food that are poisonous to humans e.g green potatoes 3. Chemical - Food contacts chemicals, unwashed food |
| What are the conditions needed for bacterial growth | Moisture 5-60 degrees Time to grow High risk food item (Dairy) Low acidic environment Oxygen |
| explain all the food storage rules. | Fridge : 0-5 degrees (Perishable foods) -Foods that spoil easily (Dairy,meat,veg) Freezer: -18 degrees (raw foods) -Frozen food Pantry: 10-20 degrees (Non perishable food) - Dry or tinned food |
| Explain nutrients | Nutrients - The chemical compounds found in food that are used by the body to function and grow (Energy , Growth and repair, Prevents diseases) 6 basic nutrients: -Carbohydrates -Fats -Protein -Vitamins -Minerals -Water |
| Explain carbohydrate | Is the bodys main supply of energy -Pasta -Noodles -Rice -Bread |
| Explain fibre | Benefits of fibre: -Prevents and relives bowel problems Food source: Broccoli |
| Explain Protein | -Proteins main role is for growth and repair of tissues One food source: Lean chicken meat |
| Explain fats | Fats provide a concentrated source of energy. ( Keeps body warm, source of vitamins, Protects organs) Unsaturated fats (Avacado, nuts, fish) : -Mono or polyunsaturated -Helps decrease cholesterol Saturated fat -bad (Fatty meat , dairy) : -Increases cholesterol -Contributes to heart disease Trans fat (Cakes,Pastries,Biscuits): -Most harmful to our health -Increase bad cholesterol and decrease good cholesterol |
| Explain minerals | Calcium: -Growth of bones and teeth - Hardening of bones and teeth Iron: -Formation of red blood cells -Carry oxygen around the body Zinc: -Immune system function -Healing of wounds |
| Explain vitamins | Vitamin A (Carrot) : -Maintains eyesight -Growth of tissues Vitamin D ( dairy) : -Aid in strong bones and teeth |
| Explain dinner and the healthy alternatives you can use. | Convenience food - foods that are fully prepared/ partially prepared (Cerials,Dairy,Bottled Home meal replacements (HMRs) - Fully prepared meals that can be purchased (Chilled, frozen,heated) Healthy alternatives : -Fresh ingredients -Minimise fats,sugars,salts Cream - Yoghurt,avacado Chips (hot) - vege sticks Fried chicken - roasted, grilled Butter - oil,margarine Full cream milk- low fat Fatty meat - skinless ,lean meat |
| How many serves each day? | 3-4 tsp healthy fats (Olive oil) Limit amount of sat and avoid trans |
| Factors that influence our food choices? (Healthy eating pyraimid) | Foundation layer (plant based): Veges and legumes, fruits, grains Middle layer : dairy, meat Top layer : Healthy fats (small amount) for heart health |
| Label info ( What needs to be on a product regarding information) | 1. Nutrition info panel - Shows nutrition info per serve 2. Percentage labeling - Percentage if key ingredients 3. Name or description of food - Accurate name 4. Food recall info - Name and address of business 5. Info for allergies - any thing that may cause allergies 6. Date - best before date 7. Ingredients list - list in descending order 8. Label must tell truth - Accurate info and measures 9. Food additives - All listed in ingredients 10. Legibility requirements - Writing at least in 3mm and english 11. Directions for use and storage - Info on how to use and store 12. country of origin - stated clearly |
| Label info example | |
| List 3 safety and 3 hygiene consiferations | Saftey: Use spider grip Use oven mitts Wash knives last Hygiene: Tie hair back Keep nails short Wash hands |
| Explain cross contamination and give two examples | Transfering bacter from uncooked food to cooked food. e.g raw chicken next to cooked chicken , use the same cutting board for meats/veg |
| What is the safest way to defrost foods and why do we use blue bandaids | Use the defrost setting on the microwave or put it in the fridge overnight We use blue band aids because if it drops into any foods we'll be able to see it |
| What is gluten and how is it developed | Mixture of proteins found in wheat, when water is added, the two proteins grab and connect forming sheets of gluten |
| What is a vegetarian and vegan | Vegetarian is someone who doesn't eat meat or fish for ethical reasons Vegan is someone who doesn't eat any animal products |
| What is lacto-ovo vegetarian and what should you include in a vegetarian diet | Lacto-ovo eats dairy and eggs, no meat Vegetarians should include Nuts,Legumes and wholegrains |
| What is food allergy and food intolerance? | Food allergy : When immune system sees certain foods as harmful and reacts to it Food intolerance: difficulty digesting a certain food |
| Why is it important for food to be labelled clearly | Makes it easier to compare foods and find the one with the best nutritional value and also for allergies are listed to be avoided. |
| Design brief information. Explain what you need to know | What are constraints: what you consider when making your food from the design breif What are considerations?: The who,what,why What info do you get from the brief: you get the constrains and the info to write the evaluation questions How do you develop evaluation questions: from the brief include constraints Why is a time plan needed : so you dont run out of time and for saftey and hygene Important to write the time down so you follow it and make sure you're on time with the time constraint |
| Explain aeration in baking | Mechanical : sift flour,rubbing in Chemical: Self raising, baking powder,bicarb Biological: yeast , warm water , sugar creates fermentation. The yeast releases carbon dioxide and expands in the oven. |
| Make a list of 2 dietary related diseases, explain and how to correct it | Diverticulitis: Sacs formed on intestine and you should eat high fiber,avoid nuts and seeds Ostesoperosis: More calcium loss than gained and not enough calcium to counter the loss. Have more dairy and calcium |
| List some examples from the sensory wheel | Flavour : Sweet,Sour,Salty,Spicy Texture: Soft,Crunchy,hot,cold Aroma: Spicy,Sweet,Strong Appearance: Light,Dark,Golden |
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