Basic nutrition knowledge

Question 1

The design process (4 different stages):

Answer 1

1. Investigating a problem- the problem os explained or developed as a result of critiquing needs or investigating opportunities for designed solutions.
2. Developing design brief- the problem is developed into a design brief that needs to be solved, it defines the aims of constraints and considerations that need to be addressed.
   3.Generating design solutions- a number pf design elements must be considered, investigated and communicated such as flavour, colour,aroma and cost.
   4 Evaluation- the product is analysed, you answer the questions and reflect

Question 2

What is evaluation of food?

Answer 2

This is when you see what mistakes you made and improve next time that you cook that dish.

Question 3

What are the 4 properties of foods?

Answer 3

1. Chemical- nutrients in food
2. Sensory- taste, texture, aroma, appearance
3. Physical- height, colour
4. Functional- dextrinization-toast (eg)
   - coagualation- setting of egg (eg)

Question 4

What is personal kitchen hygiene?

Answer 4

washing hands, covering cuts, wash hands after coughing, clean clothes, take jewellery off.

Question 5

What are safety rules in the kitchen?

Answer 5

Apron on, cross contamination rules, no running with knife, tie hair back.

Question 6

What is cross contamination?

Answer 6

The indirect contamination of food caused by contact with a daw food or non- food source such as clothes, cutting boards or knifes.
eg. raw ingredients,germs from chicken on board can transfer to salad

Question 7

Who are food standards new zealand?

Answer 7

They develop standards that regulate the use of ingrediants, processing aids, colouring, additives, vitamins and minerals. (FSANZ)

Question 8

What is the department of human services vic?

Answer 8

(DHS) Share responsibility for developing and administering food regulation with the Commonwealth and Victoria local governments to promote regulatory requirements in a wide food industry.

Question 9

The mornington peninsula shire?

Answer 9

They send health inspectors to investigate food being handled, they use the food safety management policy ensuring our food is safe.

Question 10

What is the physical contamination of food?

Answer 10

When an object is mixed with food e.g fake nails, glass, band aids.

Question 11

What is the chemical contamination of food?

Answer 11

When contamination from environmental sources is mixed with food sources such as detergent, bleach and floor cleaner.

Question 12

What is biological contamination of food?

Answer 12

When contaminations with bacteria mix with food to cause illness like bacteria, mold and yeast

Question 13

What are the food labelling laws?

Answer 13

> country of origin labelling
> nutrition health and related claims
> ingredients list and percentage labelling
> warning and advisory statements
> food allergies and intolerances

Question 14

What are the key foods?

Answer 14

Meat, eggs, fruit, vegetables, cereals, nuts, milk.

Question 15

Health issues facing australia:

Answer 15

Diabetes- body cant tolerate sugar- therefore diet should exclude foods with sugar eg sweetened juice
Gluten intolerance- body cant tolerate gluten- exclude flour and wheat
Osteoporosis- bones become fragile from loss of tissue- need calcium

Question 16

What is food allergy?

Answer 16

When your body reacts to a certain food. Body may shut down, could kill you

Question 17

What is food intolerance?

Answer 17

Getting sick from food

Question 18

What is food sensitivity?

Answer 18

( vegetarian ) choosing not to eat certain foods

Question 19

What is coeliacs disease?

Answer 19

A common digestive condition where a person has an adverse reaction to gluten. Eating foods containing gluten can trigger a range of symptoms like diarrhoea .

Question 20

What is lactose intolerance?

Answer 20

The inability of adults and children to digest lactose, a sugar found in milk and to a lesser extent dairy products, causing side effects.

Question 21

Why do we cook our food?

Answer 21

Cooked food tastes better, but that is cultural bias and long culinary tradition, handy skills

Question 22

Dry methods of cookery?

Answer 22

Baking. Shirring.
Broiling.
Frying. Deep fat frying. Sautéing and pan-frying. Stir-Frying. Deglazing.
Grilling.
Roasting. Roasting Nuts.
Microwaving.

Question 23

Wet methods of cookery?

Answer 23

Poaching, Simmering & Boiling. Steaming. Braising & Stewing.

Question 24

What is convection?

Answer 24

Heat transfer in a gas or liquid.

Question 25

What is conduction?

Answer 25

Thermal energy is transferred from one hot place to another.

Question 26

What is radiation?

Answer 26

Heat can be transmitted by empty space.

Question 27

The microwave oven:

Answer 27

an oven that uses microwaves to cook or heat food.

Question 28

Yeast and fermentation:

Answer 28

Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol. It occurs in yeast and bacteria. Yeast is a microscopic fungus consisting of single oval cells that reproduce by budding.

Question 29

Classification of fruit and vegetables?

Answer 29

a fruit is a seed-bearing structure that develops from the ovary of a flowering plant, whereas vegetables are all other plant parts, such as roots, leaves and stems.