end of year revision for food tech

Question 1

name three types of micro organism

Answer 1

mold yeast and bacteria

Question 2

name the conditions micro organism need in order to multiply

Answer 2

warmth water food time and the correct PH

Question 3

what tempture does backteria like

Answer 3

5-65 degrees

Question 4

what tempture should you heat food at to kill backteria

Answer 4

75 degrees

Question 5

what tempture should a fridge be keppt at and why

Answer 5

below 5 degrees so Nasty bacteria thrive at between 8 degrees and 63 degrees, known as the ‘danger zone’. This is why the Food Standards Agency recommends keeping your fridge under 5 degrees to be safe.

Question 6

name five methods of stopping cross contamination

Answer 6

wash hands cover cut wear a clean apren and remove all jewellery when cooking

Question 7

name the main types of backteria and explain which foods they come from

Answer 7

listera comes from shellfish, samonella comes from milk and eggs, slaphyloccus comes from skin, lampyobalea comes from meat and milk, ecolin comes from beef and milk.

Question 8

what can tast buds detected

Answer 8

salty sweet sour bitter unami(savoury)

Question 9

what are your five senses

Answer 9

tast smell look touch hear

Question 10

name three types of sensory test

Answer 10

preference test, discrimation test,
grading test

Question 11

name and briefly explain two types of presrence test

Answer 11

fair prefrence test=people are given two diffrent foods
hedonic rating test= rate the food from one to five

Question 12

name and briefly explain two types of discrimation test

Answer 12

triangl test=3 foods are tasted and 2 are the same you have to guess which is diffrent
A not A test= 3 products are tasted one is tasted first then two more

Question 13

name and briefly explain three types of grading test

Answer 13

ranking test= foods are tasted and you have to put the in order from one to five
rating test= rate the food
profilling test= automated processing of personal data

Question 14

which nutrition is important for young childreen (2-5)

Answer 14

regula milk small portions eat lees salt eat less sugar

Question 15

which nutrition is important for 5-12 years olds

Answer 15

follow the eat well guide drink lots of water eat less salt eat less sugar

Question 16

which nutrition is important for teenagers

Answer 16

drink lots of water always eat brekfast eat less salt eat less sugar

Question 17

which nutrition is important for adults

Answer 17

drink lots of water exercise more eat less salt eat less sugar

Question 18

which nutrition is important for elderly people

Answer 18

vitamin A for eye sight eat less saturated fat to avoid heart desise take vitamin D tablets is they dont go outside fiber to stop constipation

Question 19

what is flour made from

Answer 19

it is made from cerals

Question 20

name four cerals

Answer 20

weat rice maise and oat

Question 21

how is flour made

Answer 21

by milling cerals

Question 22

what is remover from white flour and kept in wholemeal flour

Answer 22

bran

Question 23

how should flour be stored

Answer 23

in its original packagin

Question 24

what are two types of nutrition in starch

Answer 24

carbhoydrates

Question 25

what does the body use starch for

Answer 25

we use starch for engery

Question 26

name two foods that contain starch

Answer 26

pasta and bread

Question 27

what type of heat is needed for dextrinization to occur

Answer 27

dry heat

Question 28

what does dextrinization do to the taste look and texture of food

Answer 28

taste= taste diffrent texture= makes it crispey look= make it go brown

Question 29

what does gelatinisation do to the texture of sauces soups and gravies

Answer 29

it make them thicker

Question 30

explain the process of gelatinisation

Answer 30

Starch is mixed with liquid and heat is applied. The starch granules absorb the water, begin to swell and soften up, and the intense heat breaks the bonds in the starch molecules. The process occurs when starch granules are heated in a liquid, causing them to swell and burst, which results in the liquid thickening3.

Question 31

what is meat

Answer 31

meat is animal

Question 32

what is poultry

Answer 32

poultry is bird

Question 33

what is offal

Answer 33

offal is internal organs of animal

Question 34

give an example of meat poultry and offal

Answer 34

meat= pork poultry= duck offal= liver

Question 35

what are the three types of fish

Answer 35

oily fish white fish and shellfish

Question 36

give an example of each type of fish

Answer 36

oliy fish= tuna white fish= sole shellfish= crab

Question 37

what is sugar made from

Answer 37

sugar is made from sugarcanes

Question 38

put sugar types in order of size smallest first

Answer 38

caster sugar, granulated sugar, sugar cubes, icing sugar

Question 39

how should sugar be storded

Answer 39

sugar should be stordede in a cool dry area

Question 40

why should sugar be storded in a cool and dry place

Answer 40

it should be storded in a cool and dry place so it wont go off

Question 41

at what temperature does water frezz

Answer 41

it frezzes at 0 degrees

Question 42

what happends to an ice cube at above frezzing tempture

Answer 42

the ice cube will melt

Question 43

what happends to water at or below frezzing tempture

Answer 43

water molouliculos will leave it

Question 44

what two subences can you add to water to lower the frezzing point

Answer 44

you can add salt and sugar to lower the frezzing point

Question 45

what tempture does sugar/salt water frezze

Answer 45

it frezzes at 0 degrees

Question 46

what is chees made from

Answer 46

cowes that prouduce milk

Question 47

how much milk does it take to make a pound of chees

Answer 47

8 pints

Question 48

name two hard cheese

Answer 48

cheader and parmesan

Question 49

name two types of soft cheeses

Answer 49

brie and camembert

Question 50

what are the flour functions of cheese

Answer 50

adds flavour adds texture adds colour melts

Question 51

name a blue chees

Answer 51

stiltion

Question 52

what is cottage cheese

Answer 52

cotage cheese is made from skimmed milk

Question 53

what is free range eggs

Answer 53

it is when chikens roam loose over the feild

Question 54

what is battery

Answer 54

it is when lots of hens kept in cages

Question 55

where should you store eggs

Answer 55

you should store eggs in a cool place

Question 56

how can you freeze eggs

Answer 56

they cant be frozen whoe but the whites andf yolks can be frozen separately

Question 57

what is bouquet garni

Answer 57

it is a small bunch of micked heerbs

Question 58

what is a micked herb

Answer 58

they include parsley sage marjoram oregano and thyme

Question 59

how should you store herbs

Answer 59

in a plant pot or in the fridge

Question 60

how should you store dried herbs and spices

Answer 60

you should store them at room tempture

Question 61

what are herbs

Answer 61

leaves of a plant

Question 62

what are spices

Answer 62

bark flowers

Question 63

what is salt

Answer 63

it a mineral mined from the ground

Question 64

which nutrition do hurbs and spices contain

Answer 64

herbs and spices are only used in small amounts

Question 65

what are the functions of herbs and spices

Answer 65

tast, smell,brings the flavour

Question 66

give three examples of protein alternatives

Answer 66

nutrition, flavour colour and texture, coagutation

Question 67

give three examples of protian made from soya milk

Answer 67

tofu miso and pulses

Question 68

what is the function of protian

Answer 68

the function of protian is groth and rapairs

Question 69

how long will soya milk last once opened

Answer 69

it will last one year

Question 70

what are some of the prouducts that could be made from mycoprotein

Answer 70

chicken nuggets burgas fish fingers

Question 71

what must be done to soya beens to create Tempeh

Answer 71

cooking dehuling the beens

Question 72

what is miso use for

Answer 72

it is used for soups and stews

Question 73

how should one store pulses and quinoa

Answer 73

it shoud last for one week

Question 74

what is the function of cakes

Answer 74

it shortening

Question 75

what is the function of biscuits

Answer 75

it increases the shelf life

Question 76

what is the function of scones

Answer 76

it is aeration

Question 77

what is the function of focaccia

Answer 77

it adds flavour