Exsam Flashcards
(25 cards)
The design process, the 4 different stages.
The 4 different stages include: .Investigating .Designing .Producing .Analyzing and evaluating
Evaluation of food
Evaluating food means, that the completed production is commented on, using previously established criteria. Eg, Garden task, did we not use packaged foods.
The 4 properties of food. And an description of each.
Physical - shape, size, visibility and density
Sensory - aroma, appearance, taste
Chemical - nutrients, ( protein, vitamins, minerals, carbohydrates, fibers)
Functional - consists of food rising, caramilazing, browning, or thickens or dexertlisation.
Personal kitchen hygiene.
Personal kitchen hygiene refers to taking precautions when preparing food, to make sure that food surfaces that some in contact with food are not contaminated by your body or anything you are wearing, such as nails, hair, bandaids. You can prevent this by washing your hands or wearing gloves.
Safety rules in the kitchen.
.rolling up sleeves
.tieing long hair back
.remove any loose clothing ( can get caught on soemthing)
.keep all cabinet doors closed
.keep electrical cords away from rove too and water.
.keep handle of pot on the inside, not sticking out
Cross contamination
Cross contamination is the term in which bacteria and viruses are transferred from a contaminated food surface to another food.
Such as meat, that has been used on the same board that has not been properly washed.
Food standards Australia New Zealand, and their role in keeping our food safe.
FSANZ, role in keeping our food safe is to protect the health and safety of food supply throughout Aus and NZ.
Physical, chemical, and biological contamination of food exsamples.
Physical - hair, band aids, metal, nails, poo, glass, rodents.
Biological - molds, fungus, bacteria.
Chemical - detergents, cleaners.
what MUST be on a label in Australia.
You MUST include .the correct information to the consumers. .Date/ use by date. .Ingredients list .info for allergy suffers .directions for use/ storage .legibility requirements .Nutrition info .country of origin .food addictives
The key foods
Meat, eggs, fruit, vegatables, cereals, nuts, milk.
Major health issues facing Australians in relation to diet.
Some health issues in relation to diet are: .diabetes/ type 1 & 2 .obesity .heart disease .kidney disease
Food allergy
An food allergy is a reaction in which the immune system reacts to harmless foods. And is extremely life threatening
Food intolerance
Food intolerance and allergy are commonly confused, however food intolerance does not involve the immune system. And does not cause a allergic reaction in the body, however can cause, nervousness, sweating, stomach aches, diarrhea, and rapid breathing etc..
Coeliac’s disease
Celiacs Disease is an disease that is when gluten is consumed that the immune system reacts abnormally, which is the proteins found in gluten. that causes small amounts of bowel damage.
Lactose Intolerance
Lactose intolerance is the inability to digest milk and sugars due to inceficaint amounts of gut lactase, some symptoms of this include bloating, gas, abdominal pain, and dihoera.
Why we cook our food before we cook it
The reason we cook our food before we eat it is because can be used in many meals such as flour and egg can be used as setting agents in many foods. And change the improvement to the taste of the food, such as meats. However some foods are best to be eaten alone like raw fruits and vegetables.
Dry and wet methods of cookery
Dry - pan frying, grilling, babeque, baking, broiling,
Wet - boiling, poaching, simmering, steaming, stewing, thermal cooking.
Convection
Convection the heat transfer method of air or an liquid is heated then further travels around the food.
( it carries the therms energy along)
Conduction
Conduction is the heat transfer method in which heat is directly the material or substance, through to the food.
Radiation
Radiation is heat transfer method which involves electromagnetic energy waves that travel through the space in which increase the temperature. E.g., oven.
The microwave oven
.The microwave oven dates back to 1946, when dr Percy Spencer was testing the magnetron, in which with further experiments had finally created the metal box, or the microwave.
.foods suitable for the microwave, rice,boasts, fish, vegetables, potatoes and any microwave meals.
.it is used most often for quick and easy meals, and save time.
.the microwaves produces energy or radio waves, which heat and cook the food, the night frequency electromagnetic waves go straight the food causing the molecules to become agitated.
(Dielectric heating)
.tips for the best results
.under rather than overcook.
.allow to rest after cooking.
.stir during cooking.
Yeast
Yeast is single ad a microscopic fungus.
Yeast comes in three forms .dry yeast .fresh yeast .instant yeast Yeast needs: .warmth (warm milk or water), moisture , food (sugar)
Classification of fruits and vegetables
Fruit
.drupes,e.g.,apricot,cherry,peach
.pomes,e.g., apple, pear
.citrus fruit, e.g., grapefruit, lemon, lime, orange
Vegetables
.bulbs, e.g., chive, onion, leek, shallot, garlic
.flower, e.g., artichoke,broccoli, cauliflower
.fruit, e.g., cucumber, eggplant, pepper, squash, tomato.
Role of the DHS
The role of the department of human services is to ensure that the food sold in Victoria are safe, suitable and correctly labeled.
It shares the responsibility for developing and administering food regulation with the common wealth and local governments.
