Cooking Exam 2 Flashcards
(30 cards)
Q: What are the five food groups in AGHE?
Vegetables, Fruits, Grains, Lean Meats & Alternatives, Dairy & Alternatives.
Q: What are discretionary foods?
Foods high in sugar, salt, and/or fat (e.g., chips, lollies); not needed for health.
Q: What is the purpose of the AGHE?
To guide Australians to eat a balanced diet and stay healthy.
Q: How can AGHE help with meal planning?
By showing recommended servings from each group for balance and variety.
Q: List 5 factors affecting food choice.
Culture, Religion, Health, Cost, Convenience, Media/Advertising
Q: How does advertising influence teens?
Promotes unhealthy, processed, and fast food options, creating cravings.
Q: How do health conditions impact diet?
May require avoiding certain ingredients (e.g., allergies, diabetes).
Q: Stages of egg foam?
Foamy → Soft peaks → Stiff peaks → Overbeaten.
Q: What affects egg foam quality?
Freshness, room temp eggs, clean bowl, no yolk or fat present.
Q: Tips for perfect pavlova?
Use fresh eggs
Beat to stiff peaks
Add sugar gradually
Bake at low temp
Cool in oven to avoid cracks.
Q: Functional uses of eggs?
Binding (meatballs)
Leavening (cakes)
Thickening (custard)
Emulsifying (mayonnaise)
Q: What is energy balance?
Energy in (food) = Energy out (exercise & metabolism).
Q: What happens if intake > output?
Weight gain.
Q: Why maintain healthy weight?
Reduces risk of chronic diseases and improves quality of life.
Q: What is gelatinisation?
Starch + liquid + heat = thickened sauce (e.g., white sauce).
Q: What is coagulation?
Protein solidifies with heat (e.g., scrambled eggs).
Q: What is a roux?
Fat + flour mixture used to thicken sauces
Q: How does starch behave when heated?
Swells, bursts, thickens liquid
Q: What is blended starch?
Starch mixed with cold liquid to avoid lumps (used in sauces).
Q: 3 personal hygiene rules?
Wash hands, tie hair back, wear clean apron.
Q: What is cross-contamination?
Transfer of bacteria between raw/cooked foods.
Q: Danger zone in food safety?
5°C – 60°C (bacteria grows fastest).
Q: Safe raw meat storage?
In sealed container, bottom shelf of fridge.
Q: How to defrost food safely?
In fridge, cold water bath, or microwave.
