Exam Theory Term 3

Question 1

what is the hospitality industry?

Answer 1

The hospitality industry refers to various businesses and services linked to leisure and customer satisfaction. A defining aspect of the hospitality industry is that it focuses on ideas of luxury, pleasure, enjoyment, and experiences instead of catering to necessities and essentials.

Question 2

personal hygiene in kitchen?

Answer 2

• wash and dry your hands thoroughly before handling food and during
• never smoke, chew gum, spit
• never cough or sneeze over food, or where food is being prepared or stored
• wear clean protective clothing, such as an apron
• tie back or cover long hair
• keep fingernails short so they are easy to clean, and don’t wear nail polish because it can chip into the food or fake nails
• no wearing jewellery

Question 3

what is bullying & harassment in the workplace?

Answer 3

Bullying is repeated, unreasonable behaviour directed towards a worker or group of workers that creates a risk to health and safety.

Question 4

What is direct bullying?

Answer 4

Direct bullying acts include actions that are observable e.g. acts of physical aggression, pushing shoving etc

Question 5

what is indirect bullying?

Answer 5

Indirect bullying are characterised by threatening the victim and acts not always directly observable e.g spreading gossip, name calling, silent treatment, staring, giggling

Question 6

what can bullying be classified as?

Answer 6

Bullying in the workplace can be classified as verbal, physical, psychological or sexual

Question 7

what is verbal bullying?

Answer 7

verbal bullying is when an individual uses verbal language (e.g., insults, teasing, etc) to put people down repeatedly

Question 8

what is physical bullying?

Answer 8

where someone uses their body or an object to hurt or scare another person

Question 9

what is psychological bullying?

Answer 9

Psychological bullying can be defined as any kind of intentional and purposeful mental abuse

Question 10

what is sexual bullying?

Answer 10

Sexual harassment is an unwelcome sexual advance, unwelcome request for sexual favours or other unwelcome conduct of a sexual nature which makes a person feel uncomfortable

Question 11

what does food legislation do?

Answer 11

To ensure safety, stability and continuity within the hospitality industry, laws and regulations are in place to protect customers, employees and employers.

Question 12

what is the government’s role in food legislation?

Answer 12

to ensure that its population has access to a safe food supply. Each of the three levels of government has defined roles and responsibilities including:
- Development and implementation of a food safety program for a food premise
- Responding to unsafe and/or unhygienic food production premises
- Food product recalls

Question 13

What is a food safety program?

Answer 13

A food safety program is a document by a food manufacturer, restaurant or food outlet that is out in place to ensure that food sold to the Australian consumer is safe for consumption

Question 14

Purpose of a food safety program?

Answer 14

Its purpose is to make sure that all food is safely manufactured, prepared, served or sold

Question 15

Who enforces a food safety program?

Answer 15

National, state and local authorities all have key roles in developing, enforcing and monitoring food safety programs

Question 16

what is FSANZ?

Answer 16

Food Standards Australia New Zealand (FSANZ) is a statutory authority in the Australian Government Health portfolio. FSANZ develops food standards for Australia and New Zealand.

Question 17

What is the Food Act 1984 (Vic)?

Answer 17

The purpose of the Act is to ensure that food for sale is both safe and suitable for human consumption. The Act also prohibits any misleading conduct in connection with the sale of food and gives legal effect to the Food Standards

Question 18

what is food poisoning?

Answer 18

Food poisoning is an illness caused by eating food which is naturally poisonous or has been contaminated with toxic chemicals or pathogenic micro-organisms.

Question 19

what is food spoilage?

Answer 19

Food spoilage results when microbiological, chemical, or physical changes occur, rendering the food product unacceptable to the consumer.
Food spoilage is responsible for a significant amount of economic loss, due to wastage, in the food and catering industry.

Question 20

what are symptoms of food poisoning?

Answer 20

• abdominal (tummy) cramps
• nausea
• vomiting
• diarrhoea
• fever
• headaches

Question 21

what is cross contamination?

Answer 21

Cross-contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another.

Question 22

how to prevent cross contamination?

Answer 22

Maintain clean clothes
Wear required personal protective clothing
Mind Your Cutting Boards.
Wash Your Hands
Properly Rinse Produce
Clean All Surfaces

Question 23

what is the 2/4 hour rule used for?

Answer 23

good way to make sure potentially hazardous food is safe even if it’s been out of refrigeration

Question 24

what is the 2/4 hour rule?

Answer 24

Food held between 5°C and 60°C for less than 2 hours can be used, sold or put back in the refrigerator to use later.
Food held between 5°C and 60°C for 2-4 hours can still be used or sold, but can’t be put back in the fridge.
Food held between 5°C and 60°C for 4 hours or more must be thrown away.
The time between 5°C and 60°C is cumulative—that means you need to add up every time the food has been out of the fridge, including during preparation, storage, transport and display.

Question 25

what is HACCP?

Answer 25

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Question 26

what does HACCP stand for?

Answer 26

H - Hazard (danger to health) A - Analysis (Investigation of the hazard) C - Critical (Crucial for containment) C - Control (Handling the conditions) P - Points (Position in the progress)

Question 27

what is mise en scene?

Answer 27

- means everything ready and in its place - refers to all the preparation before the actual cooking begins - ensures a smooth and even workflow

Question 28

what are common tasks of mise en scene?

Answer 28

-Ordering ingredients -Correct selection of recipe -Selection of required ingredients -Weighing and measuring -Selection and preparation of equipment -Preparation of ingredients

Question 29

what is a brunoise?

Answer 29

fine dice

Question 30

what is chiffonade?

Answer 30

shredding

Question 31

what is julienne?

Answer 31

match stick cuts

Question 32

what is macedoing?

Answer 32

small dice

Question 33

what is paysanne?

Answer 33

slicing your ingredient thinly but keeping with its natural shape

Question 34

what is carre?

Answer 34

large dice

Question 35

what is rondelle/washer?

Answer 35

cut round in shape

Question 36

what is wedges?

Answer 36

quarters

Question 37

what is slicing?

Answer 37

to cut across the grain into thin, uniform pieces

Question 38

what is mincing?

Answer 38

finest level of chopping

Question 39

what is baton?

Answer 39

thick stick cut

Question 40

what is tourne/chateau?

Answer 40

curved slices

Question 41

What is the difference between used by and best before dates?

Answer 41

Foods should not be eaten after the use-by date and can't legally be sold after this date because they may pose a health or safety risk. Most foods have a best-before date. You can still eat foods for a while after the best-before date as they should be safe but they may have lost some quality.

Question 42

what is the danger zone?

Answer 42

The danger zone is where bacteria grows easily and quickly, between 5 and 60 degrees celsius 4 and below bacteria doesn’t grow, 61 and above bacteria is destroyed

Question 43

what is the conditions for bacterial growth?

Answer 43

Conditions required for bacterial growth: FATTOM Food Acidity Time Temperature Oxygen Moisture

Question 44

what are service requirements for different service periods?

Answer 44

Breakfast Service - Full breakfast - Continental breakfast - English breakfast - American breakfast Morning tea Lunch Afternoon tea Dinner

Question 45

what are the menu types?

Answer 45

- A la carte - Table d’ho`te menu - Cyclic menu - Carte du jour - Set menu - Buffet menu - Degustation menu

Question 46

whats an A la carte menu?

Answer 46

“from the menu”, it means the dish is ordered individually

Question 47

whats a Table d’ho`te menu?

Answer 47

a menu where multi-course meals with only a few choices are charged at a fixed total price

Question 48

whats a Cyclic menu?

Answer 48

a series of menus that is repeated over a specific period of time

Question 49

whats a Carte du jour menu?

Answer 49

a special menu for a particular day

Question 50

whats a Set menu?

Answer 50

a limited menu offered for a set number of courses, at a fixed price

Question 51

whats a Buffet menu?

Answer 51

a variety of dishes presented in a line, from which diners in a restaurant serve themselves, usually at a fixed price regardless of how much one eats

Question 52

whats a Degustation menu?

Answer 52

careful, appreciative tasting of various food, focusing on the gustatory system, the senses, high culinary art and good company. Dégustation is more likely to involve sampling small portions of all of a chef's signature dishes in one sitting

Question 53

what are considerations in developing new menus?

Answer 53

- season vibe, hot or cold - food in season, what's available - the price - types of dishes - cuisine - time of day - aesthetic - nutritional quality - cater for everyone

Question 54

safety with Electricity and Appliances?

Answer 54

- Keep appliances away from water, and never use appliances or power points with wet hands - Never put knives or other utensils in the toaster or into power point sockets - Replace any damaged plugs or fraying electrical cords

Question 55

safety with Stoves and Hotplates?

Answer 55

- Never test the temperature of the stove or hotplate using your hand - Turn handles of saucepans away from the edge of the stove so that children cannot reach them and so that they cannot be bumped off the stove - Turn off burners when not in use – make sure the gas or electricity is switched off completely - Keep tea towels, dish cloths, curtains or loose clothing well away from stoves or hotplates, even after they have been turned off

Question 56

safety with Microwaves and Ovens?

Answer 56

- Always use oven mitts with adequate padding or dry hot pads when handling hot dishes. - Remove the covering or lid from the far side of the heated dish so that steam rises away from you. - Never put anything metal (cutlery, metal dishes, staples in bags, twisty ties) or use aluminium foil in the microwave as this will catch fire

Question 57

what are the properties of food?

Answer 57

Chemical properties – the nutrients, pigments and flavours Physical properties – size, shape, colour and viscosity and appeal to us through our senses Sensory properties – appearance, flavour, taste, aroma Functional properties – the physical and chemical properties of ingredients that influence food preparation and cooking

Question 58

define functional properties of food?

Answer 58

Functional properties describe how ingredients behave during preparation and cooking and how they affect the finished food product in terms of how it looks, tastes, and feels.

Question 59

what are the functional properties?

Answer 59

DEAD MR G likes CECs? Denaturation Emulsification Aeration Dextrinisation Maillard Reaction Gelatinisation Caramelisation Enzymatic Browning Coagulation

Question 60

what is denaturation?

Answer 60

By applying heat or mechanical action (e.g. whisking), or adding acids (e.g. lemon juice) or alkalis (e.g. bicarbonate of soda) the shape of some proteins can be altered causing the amino acids to uncoil. This is the permanent change in the structure of the protein in food. When food is cooked, some of its proteins become denatured. This is why boiled eggs become hard and cooked meat becomes firm.

Question 61

what is coagulation?

Answer 61

The permanent change in protein from a liquid to a more solid food. Applying heat for a long period of time will cause coagulation of the protein, as the protein structure creates a network and entraps the liquid, forming a gel. Example: Cooking an egg – the liquid white and liquid yolk become firm and change colour Cooking foods for too long will result in the protein becoming over-coagulated – the product becomes tough and dry – the protein shrinks and forces the moisture out.

Question 62

what is gelatinisation?

Answer 62

When starch (found in flour, corn flour, rice) is dissolved in liquid and then heated, it will swell and produce a thick paste. At 60◦C, the starch granules begin to absorb liquid and swell. At 80◦C, the granules burst as they have absorbed about 5 times their volume in liquid and so release starch that causes the liquid to further thicken. Gelatinisation usually occurs just below boiling point – 90◦C The starchy substance in the recipe which could be flour or cornflour is often referred to as a thickening agent. When the mixture cools, it thickens further to form a gel.

Question 63

what is emulsification?

Answer 63

To emulsify means to combine two ingredients together which do not ordinarily mix easily. Emulsifications are stable emulsions of oil and water and egg yolk.

Question 64

what are the browning reactions?

Answer 64

- Dextrinisation - Caramelisation - Enzymatic browning

Question 65

what is dextrinisation?

Answer 65

This is the process when food containing starch (a type of CHO) is cooked by dry heat (roasting, baking, grilling, frying) and the starch changes to dextrins. These cause the food to become brown and sweeter in taste because they are made up of glucose (sugar) molecules Example = toasting bread

Question 66

what is caramelisation?

Answer 66

When sugar is melted to high temperature, it melts and becomes a brown liquid, occurs with dry heat. Example – toffee making, caramel sauce

Question 67

what is enzymatic browning?

Answer 67

The oxygen causes the enzymes in the food to activate which causes a chemical reaction and results in the surface of the food becoming brown, this type of browning is not desirable, It can be prevented by adding an acid such as lemon juice or covering the food with water (when apple is cut and exposed to oxygen)

Question 68

what is aeration?

Answer 68

The process of incorporating air into food products such as sponge cakes. This makes them light and fluffy, It can be done mechanically, chemically or biologically Mechanically – e.g. whisking, sifting Chemically – e.g. with the addition of bicarbonate of soda Biologically – e.g. with the addition of yeast

Question 69

What is foam?

Answer 69

Foam is a gelled or stabilised liquid in which air is suspended

Question 70

what is the Maillard Reaction?

Answer 70

The Maillard reaction is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavour

Question 71

Functional Properties of Fats and Oils?

Answer 71

- Emulsification - Aeration (creaming) - Flavour - Preserving - Texture/moisture - Heat transfer

Question 72

Functional Properties of Sugar?

Answer 72

- Flavours - Tenderises - Aerates - Caramelisation - Assists crust formation - Increases yeast growth - Stabilises - Delays coagulation - Gels and sets - Preserves - Improves appearance - Smooths - Crystallises

Question 73

Functional Properties of Protein?

Answer 73

flavour, texture, smoothness, viscosity, emulsification, foaming, stabilisation, elasticity, chewiness

Question 74

Functional Properties of Starch?

Answer 74

swelling power, starch solubility, gelatinization, viscosity, textures, gel stability

Question 75

Why do we cook food?

Answer 75

- Food = more palatable (pleasant to taste), appetising and attractive. - Cooking = transfer of energy from a heat source to food - Destroys microorganisms and some of the enzymes that cause food spoilage present in food = safer to eat. - Increases the storage life of food. - Mechanical and chemical changes are applied to food - change its structure = easily chewed and digested = assisting in the absorption of nutrients

Question 76

What is conduction, convection and radiation? (Heat transfer)

Answer 76

Conduction is the transfer of heat energy by direct contact, convection is the movement of heat by actual motion of matter; radiation is the transfer of energy with the help of electromagnetic waves.

Question 77

What is microwave cooking?

Answer 77

Energy is transferred to the food by electromagnetic radiation

Question 78

What are techniques for cooking?

Answer 78

All methods of cooking depend on the transfer of heat Main methods are dry (no water involved) and moist

Question 79

what are dry-heat cooking methods?

Answer 79

Dry-heat cooking methods are those that do not require additional moisture at any time during the cooking process

Question 80

what are moist-heat cooking methods?

Answer 80

Moist-heat cooking methods use water, liquid or steam to transfer heat to food

Question 81

Methods of frying?

Answer 81

Dry frying – uses the food that runs off fat e.g. bacon Shallow frying – small quantities of fat/oil to cover base of pan – lubricates food to prevent sticking e.g. eggs Stir frying – small amount of oil heated in wok – e.g. stir fry beef and noodles Deep frying – food totally submerged in preheated fat/oil. Food cooks quickly and is twice the temperature of boiling water

Question 82

What is the smoke point?

Answer 82

Temperature at which fats and oils begin to burn or denature and break down As fat overheats, shows a bluish haze, gives off acrid fumes and unpleasant smell This temperature is dangerously hot and ready to burst into flames called ‘flash point’ Animal fats- clarified butter, lard – smoke point of 190 Natural butter – smoke point of 110 Vegetable oils – smoke point- 254 – excellent choice for using in frying

Question 83

Moist methods of cooking?

Answer 83

Boiling – rapid bubbles of water and evaporation of steam at a temperature of 100 degrees Allows the liquid to come in contact with the whole surface of the food, heat is transferred quickly and evenly with no drying out or browning Simmering – food is cooked at 85 degrees, bubbles rise slowly Gentle method of cooking Foods suitable for boiling- pasta, starchy veggies such as potatoes, rice (see page 60) Blanching - Method of cooking delicate foods in liquid at a temperature just below simmering point (85 degrees) The surface of the liquid should not bubble, rather tremble Heat is transferred through convection currents in the liquid Food remains moist and tender Suitable foods – fish, pears, eggs Stewing – long, slow method of simmering food in small amounts of liquid which provides a moist environment to break down the connective tissue or collagen in tough cuts of meat into soluble gelatine The liquid adds and absorbs flavours and retains nutrients The liquid forms part of the finished dish Suitable foods – cheaper cuts of meat, poultry, fish, stone fruits

Question 84

Cooking in a microwave oven?

Answer 84

When the electromagnetic microwaves are absorbed by the foods, the molecules of water vibrate at a high speed and in turn knock into protein and fat molecules and transfer energy to them. This vibration produces heat which cooks the food Food that is cooked in a microwave should be left to stand for the same length as the cooking time to allow the molecules to stop vibrating and finish the cooking process Disadvantages – food doesn’t brown, food cooks quickly so can overcook and dry out Suitable foods – high moisture content foods

Question 85

What is the correct temperature that frozen food should be kept at?

Answer 85

-18 degrees or lower

Question 86

Where should raw meat be stored in a refrigerator?

Answer 86

At the bottom, below all other food.

Question 87

How many times can you reheat leftovers?

Answer 87

You should only reheat leftovers once.

Question 88

What is the reason for drying your hands after washing them?

Answer 88

Because germs and bacteria are more easily spread with wet hands

Question 89

What are the 2 main reasons behind food poisoning in Australia?

Answer 89

poor handling practices and cross contamination

Question 90

Explain the 4 basic rules in the kitchen

Answer 90

Clean - make sure everything is clean, your hands and work area Separate - use colour coded chopping boards to separate raw meats and vegetables, prepare safe and harmful ingredients at different times Chill - chill meat, poultry and eggs separate to vegetables Cook - poulty should be cooked all the way through

Question 91

Why does he use paper towel to dry his hands?

Answer 91

as bacteria can grow and multiply on a tea towel, but with a paper towel it does not as you can throw it out after

Question 92

what should you do when you are done cooking?

Answer 92

- clean dishes and work area - leftovers fo straight to the fridge - clean hands

Question 93

what are the 7 nutrients provided by food?

Answer 93

protein, carbohydrates, fats, vitamins, minerals, fibre and water

Question 94

what are raising agents?

Answer 94

substances that produce air bubbles in the food which when heated the air bubbles expand and increase the volume of the product as a result

Question 95

what is a natural raising agent?

Answer 95

dry and fresh compressed yeast

Question 96

what is a chemical raising agent?

Answer 96

baking power and bicarb soda

Question 97

what is a mechanical raising agent?

Answer 97

creaming, sifting and beating the food

Question 98

list 5 examples of additives used in commercial food products

Answer 98

preservatives, flavouring, blending, thickening, colouring

Question 99

what are three colours in food?

Answer 99

natural, colours caused by browning, synthetic

Question 100

what is the purpose of kneading bread?

Answer 100

to develop the gluten and strengthen the dough

Question 101

how does freezing preserve food?

Answer 101

prevents microorganisms from growing and slowing down activity

Question 102

what is extrusion?

Answer 102

the process of pushing a material through a mold

Question 103

how has technology impacted on the preservation of food items?

Answer 103

helped extend the life of products longer and improved the flavours of the food and improved the shelf life

Question 104

what are some dry methods of cooking?

Answer 104

pan frying, searing, roasting, sauteing, sweating, stir-frying, shallow- and deep-frying, grilling, broiling, baking and rotisserie cooking