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1
Q

hunter-gatherer

A

term used to describe humans who obtain their food from nature, including the hunting of animals and gathering of wild plants

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2
Q

cultivate

A

planting, tending, improving or harvesting of crops and the process of fostering their growth

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3
Q

swidden farming

A

system of slashing and burning land/forests to grow crops with a larger area

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4
Q

cuisine

A

ingredients, techniques and dishes that represent a style of cooking associated with a particular culture

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5
Q

culture

A

characteristics, knowledge, behaviours, attitudes and practices of a particular group of people

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6
Q

spices

A

dried seeds, buds, fruits, bark or roots of plants, which add flavour, colour and aroma to our food

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7
Q

fertilisers

A

natural or artificial substance containing the chemical elements that improve the growth and productiveness of plants

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8
Q

globalisation

A

integration of local and national economies and industries. involves the movement of goods/services, and increases in the flow of processing and production of food systems on global scale

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9
Q

irrigation

A

system used to water crops to supplement low rainfall or water from other areas

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10
Q

pasteurisation

A

process of heating, then rapidly cooling liquids or foods in order to kill microbes that may expedite their spoilage or cause disease

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11
Q

example of food sources of first nations people

A

bush tomatoes

kangaroo

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12
Q

importance of silk road in movement of spices

A

provided opportunity for new commodities, specifically spices, to be discovered in countries that didn’t originally have them

part of the exchange that led to the global spread of spices

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13
Q

hunter gatherer lifestyle involved

A

the community foraging for animals and collecting wild seeds/fruits

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14
Q

geographic location of mbuti pygmies

A

ituri forest, a tropical rainforest covering about 70,000 square km of the democratic republic of the congo in central africa

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15
Q

early use of spices other than culinary/cooking purposes

A
  • medicines
  • embalm bodies before burial
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16
Q

features of hunter gatherer lifestyle

A
  • hunting for animals with spears, nets, bows
  • gathering plants
  • lived a nomadic lifestyle which means they moved around regularly
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17
Q

why are cultivated crops give a better yield than wild crops

A
  • they are grown under control
  • farmers use selective breeding, which is when they choose plants with desirable traits to produce offsprings with those traits (improves quality of plants)
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18
Q

how does irrigation provide a reliable water supply for agricultural communities

A

substitutes rainfall, which helps to avoid plants dying or losing quality from poor weather conditions, especially those that experience droughts often

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19
Q

mediterranean- geography and climate influence on foods grown in that region

A

climates consist of warm winters and hot/dry summers, so plants need to be drought resistant as there is limited rainfall. the geography is full of hills, mountains, semi-arid and rocky (most environments)

this is why citrus fruits and olives are known as mediterranean foods, as olives can grow in hot climates, don’t need a lot of water and can grow on hilly, rocky areas unlike other crops

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20
Q

examples of spices

A

cumin, chilli powder, wattleseed

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21
Q

robotic milking system advantages

A

advantages:
- increased milk production
- improved cow welfare
- labour savings (as farmers can focus their time on other tasks)

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22
Q

benefits of pasteurisation

A
  • eliminates harmful bacteria that can cause disease
  • provides a longer shelf life as it can stay fresher for longer
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23
Q

use-by vs best before

A

best before gives an idea of how long foods will last before they lose quality

use by makes consumers aware that a product cannot be consumed after a specific date for health/safety reasons

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24
Q

fsanz responsibility in the recall of food products

A
  • coordinate and monitor food recalls (and if foods need to be recalled for a certain reason)
  • inform consumers on the recall(s)
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25
what are meal solutions and how do the help time-poor people
meal solutions are ready to eat/heat meals, or boxes that provide recipes and ingredients in one place (like hello fresh) this helps time-poor families as it reduces the amount of time spent planning, shopping, preparing and cooking meals, whilst still providing nutrition and taste
26
how can food waste be reduced
- eating leftovers (and freezing them for other meals on different days) - only buying what’s needed (shopping list or measured ingredients list) - creating meal plans as it helps to show how much of each ingredient is needed, and avoids buying unnecessary things
27
how to make budget go further
- purchase foods that are cheaper as a a result of imperfections (eg. woolies odd bunch) - buying generic/home-brand products (cheaper for the same things) - shop at various places instead of one supermarket, including those with sales (eg. farmer’s markets for fruit/veg, butchers for meat)
28
why is the australian guide to healthy eating a useful tool for families when planning meals
- provides a basis on what foods should be eaten to promote health - informs them on specific servings that help to meet nutrient needs (based on age, gender, weight, PA levels)
29
how does limited time influence food choices
less time to cook nutritious meals, so people opt for convenience foods which have less nutrients and aren’t good for health
30
how can an individual’s location influence food decisions
having access/no access to certain places: eg. if they live close to fast food restaurants, they are more likely to eat from there, which results in a poor diet if they live close to farms, they are more likely to buy fresh, local produce and have a healthy diet
31
allergy vs intolerance
an allergy is the body’s immune system reacting to a triggering food, which can be mild to life threatening (depending on sensitivity and quantity of food an intolerance is a chemical reaction in the body when a particular drink/food is consumed, which typically causes symptoms like bloating, cramping, diarrhoea
32
factor that influenced the emergence of distinctive food cultures/cuisines globally
war, because people from various countries migrate to safer places (eg. europeans to australia). when they migrated, they brought over their cultures and cuisines and added them to the original countries’ culture and cuisine norms
33
fertile crescent
one of the earliest food production regions that offered fertile soil, access to water and suitable irrigation/agriculture
34
challenge of hunter-gatherers in terms of feeding the human population
- sole dependency on food supply being available to them in that moment
35
why did humans give up foraging for agriculture
- provides them with a more reliable food source - improves quality of the food produced, which is beneficial for health
36
importance of trade to food patterns
- provides countries with foods that weren’t originally available there, or ones that aren’t able to grow in that region - allows countries to have seasonal foods that aren’t in season for them (due to different hemispheres), allowing for more variety
37
challenge of first europeans in securing a sustainable food supply
- lack of knowledge of australia’s climate/landscape, as even those with farming skills couldn’t adapt they brought supply, but weren’t able to continue it as our land was too barren and infertile, which led to crop failures and therefore an inconsistent food supply
38
indian cuisine (brought to aus)
- consists of wide varieties of spices - most known for their curries, naan, dhal - food is often served on thali, a large plate with small bowls for various food items - eat with their hands, don’t eat cows as it is a ‘sacred’ animal - celebrate diwali, a festival of lights (religious event) where rituals and fireworks are held
39
australian cuisine is due to european immigrstion
- they brought their food supply with then when they migrated, as well as their farming techniques this includes the domesticated animals/food items that were sent to aus via ships which were foreign to aus
40
ethical food supply can be supported by
purchasing from small-scale local farms
41
quantitative analysis
involves measurement of physical/chemical properties of foods. it is objective and measurable, and should provide consistent results (height, weight, colour, volume, nutrient content)
42
qualitative analysis
relates to the sensory evaluation of a product and involves the gathering of subjective data, which is based upon personal opinions, and therefore, results will vary between testers eg. profiling test, taste preference test
43
influence of consumers on food industries
- industries listen to consumer demands and respond in a way that meets their needs/preferences - use market research to uncover opportunities and find preferences/trends this results in food industries changing l/adding products that will be liked by consumers, which shows the major influence they have in the success of companies eg. our society having less and less available time, so companies create convenience foods for them
44
purpose of australia’s governance and regulation of food standards
- ensuring that australia’s food systems are hygienic and low risk to contamination - ensuring that consumers are provided with information that helps them to make informed food decisions
45
how do food industries work to prevent/address food contamination risks
- using safe cooking methods (cooking at high enough temps, having successful cleaning/sanitising methods) - correctly handing hazardous foods (correct storage, preparation, avoiding cross-contamination)
46
how does income income influence a person’s decision making in purchasing food
lean towards low costing foods that are affordable, which is typically discretionary foods. this would result in poor diet choices, compared to those who have financial access to any foods
47
how does accommodation influence a person’s decision making in purchasing foods
consumers will purchase foods that are accessible for them to cook at home eg. having a microwave at home would increase the chance of purchasing ready-to-heat meals, more than someone who doesn’t own a microwave
48
moist methods of cooking
steaming, stewing, blanching
49
conduction
process of cooking food by direct heat (like a frying pan or direct contact with a flame), when the heat is absorbed on the surface of the food
50
convection
the transfer of heat in liquids or air, when the molecules move from a warmer to cooler area (like baking in an oven)
51
coagulation
the process where proteins in food change from a liquid to a solid or semi-solid form when exposed to heat or acid, and normally thicken as a result
52
physical change to starch when cooking
gelatinisation, when starch granules absorb liquid in the presence of heat, and thicken the liquid which forms a gel
53
maillard reaction
process where an amino acid of a protein reacts with sugar to produce a brown colour (in presence of dry heat)
54
chemical change to starch when cooking
dextrinisation, which happens when the starches in the foods are broken down (during heating process) into sugars called dextrin, which is responsible for producing a brown colour
55
specific roles between genders (hunter-gatherers/first nations)
men hunted animals, and taught younger boys to hunt women looked after the kids, built huts, cooked food and collected (root) plants
56
development of canning industries
first canning factory was establishes in 1846, and provided australia’s population with various food products that could be easily transported across long distances without food spoilages, including a longer shelf life industries expanded quick to support people (like war troops) with accessible food
57
food citizen (EXTENDED RESPONSE)
encourages food related behaviours that support the development of democratic, social and economic justice, and environmentally sustainable food systems
58
food consumer (EXTENDED RESPONSE)
people who buy and/or consume things in a way that is limited to themselves
59
food citizens consider:
- implications of their actions - global awareness promotion (benefits of reducing food waste and making sustainable choices like buying local, composting scraps, using leftovers, only buying what’s needed) - promotes food sovereignty which helps to achieve food security sustainably - think beyond themselves and how their choices impact the food system - builds awareness on food issues to inform others - supports environmental sustainability by buying directly from source (like farms/farmer markets)
60
food consumers:
- don’t care about food sustainability (packaging, farm to fork) - doesn’t think of others with their food choices, including the consequences their actions have on the environment - no connection to food awareness (including issues, how/where their food is grown and processed) - doesn’t contribute to food sovereignty - doesn’t buy locally
61
agriculture
practice of growing a variety of crops, including grains, livestock, and other foods, on a larger scale for commercial production
62
horticulture
practice of growing fruits, vegetables, flowers, and ornamental plants. It deals with smaller-scale, more specialized crops, often for personal use or local markets
63
food sovereignty
the right of people to healthy and culturally appropriate food produced through sustainable methods, and their right to define their own food/agricultural systems
64
food citizenship
practice of encouraging food related behaviours that support the development of democratic, socially and economically just, and environmentally sustainable food systems

food tech unit 1 and 2 (1 decks)

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