Food Quality

Question 1

Benefits of correct food storage

Answer 1

Maintains colour, flavour, texture, nutritional value, safe from harmful organisms. Eg apples exposed to oxygen with get brown spots and fruit flys.

Question 2

Perishable foods are…

Answer 2

Shelf life is only a few days e.g fresh milk, meat, fish

Question 3

Semi-perishable foods are…

Answer 3

Shelf life is several weeks e.g cereals, crackers, cookies

Question 4

Non-perishable foods are…

Answer 4

Shelf life can last over a year e.g canned food, did fruits

Question 5

What is cold storage

Answer 5

0-5 degrees to slow microbial growth and enzyme activity = extened shelf life

Question 6

What is dry storage

Answer 6

Extra moisture is present which means microorganisms begin to multiply

Question 7

What is freezer storage

Answer 7

-18 to -30 degrees. Food needs to be wrapped to prevent freezer burn

Question 8

What temp has the fasters microbial growth

Answer 8

37 degrees C

Question 9

What is cross contamination

Answer 9

The transfer of bacteria between contaminated and non contaminated food or equipment

Question 10

What is the Work health and Safety act 2011 (WHS 2011)

Answer 10

Aims to protect the safety, welfare and health of employees and customers. Fail to comply results in fines, business closure and imprisonment

Question 11

What are safe work practices

Answer 11

Easy access to first aid, training employees, safe handling of chemicals, know evacuation techniques, good manual handling techniques

Question 12

What is the Food act 2003

Answer 12

Ensures food for sale is safe for human consumption and prevents misleading product

Question 13

What is an EHO

Answer 13

Environmental Health officer which enforce the Food Act by checking food premises to see if they abide by the legislation

Question 14

Serve hot foods …

Answer 14

HOT

Question 15

Serve cold foods …

Answer 15

COLD

Question 16

Preparing foods to safe standards by …

Answer 16

• Picking fresh, quality produce
• Understand recipe terminology
• Prepare before cooking
• Consider time management

Question 17

How to plate appealingly

Answer 17

Wipe off spills, use garnishes, use different colours and shapes

Question 18

What are the sensory characteristics

Answer 18

Appearance, odour, flavour, texture

Question 19

Types of sensory tests

Answer 19

Hedonic scales (rates acceptability), descriptive test (info on sensory characteristics), ranking tests (similar foods are ranked), profiling food (used to compare similar products)

Question 20

What is denaturation

Answer 20

Occurs when protein is heated, agitated or in the presence of acid or salt. E.g enzymes in pineapple and kiwi tenderise meat, an egg cooking goes from water soluble to insoluble

Question 21

What is coagulation

Answer 21

When denatured proteins regroup with new cross bandstand liquid is trapped and a gel solid is formed eg when egg whites are whipped and then baked to make a pavlova or gluten in cakes which is agitated by beating and then coagulated in the oven to keep the cakes structure

Question 22

What is aeration

Answer 22

Aeration is the process where air is incorporated into food products to create a light airy texture in the food product and to increase volume eg beating eggs and sugar in a sponge cake

Question 23

What is foaming

Answer 23

When gas is dispersed through a liquid e.g whisking egg whites

Question 24

What is gelation

Answer 24

Occurs when microscopic droplets of liquid become trapped within coagulated proteins e.g jelly, custard

Question 25

What is enzymatic browning

Answer 25

Enzymes causing reactions with oxygen to brown food e.g apples, bananas, avocados

Question 26

What is myoglobin browning

Answer 26

When the blood protein (myoglobin) in meat is heated and denatured, changing the colour from pink to brown

Question 27

What is Maillard browning

Answer 27

Occurs when the denatured proteins recombine with the sugars present under dry heat and results in a change in colour e.g sponge cake in the oven

Question 28

What is Bacillus Cereus

Answer 28

Diarrhoea and vomiting. Found in cooked rice/pasta that was not refrigerated and then consumed

Question 29

What is Salmonella

Answer 29

Nausea, vomiting, diarrhoea. From eating raw food e.g chicken

Question 30

What is Clostridium perfrigens

Answer 30

Diarrhoea, abdominal cramps, chills. From eating food that has been in danger zone too long.

Question 31

What is Clostridium botulinum

Answer 31

Nervous system disturbances eg trouble speaking. From food being stored improperly eg cracked jars

Question 32

What is Staphlycoccus Aureus

Answer 32

Vomiting, diarrhoea, nausea. Carried by people on skin in boils, pimples and throat infections

Question 33

What is Shigella

Answer 33

Abdominal pain, fever and vomiting. From bad personal hygiene and not refrigerating perishable foods

Question 34

What is Echirichio Coli

Answer 34

Severe abdominal cramps, diarrhoea, vomiting. Drinking water contaminated by sewage

Question 35

What is Listeria Monocytogens

Answer 35

Fever, flu-like symptoms. Found in untreated water and raw meat.

Question 36

What is gelatinisation

Answer 36

The breakdown and swelling of starch granules that occurs when heat is applied in the presence of water or other liquid e.g Béchamel sauce

Question 37

What is dextrinization

Answer 37

Starch is exposed to dry heat, which causes the starch to break down to dextrin resulting in a change in colour to brown. e.g toast

Question 38

What is caramelisation

Answer 38

When food with high sugar content, are heated above melting point they can undergo a physical change to produce a golden-brown caramel e.g caramel slice or caramelised onion

Question 39

What is crystallisation

Answer 39

When a large concentration of sugar is dissolved in a liquid then heated and further concentrates the sugar solution. E.g honeycomb, toffee

Question 40

What is emulsification

Answer 40

When you combine two materials that don’t normally mix together e.g salad dressing or mayonnaise

Question 41

What is Aeration

Answer 41

Incorporating air into food products to increase the volume, low fat products do not whip successfully. E.g beating cream, making bread

Question 42

What are some factors that affect functional properties

Answer 42

oxygen, temperature, acidity, agitation, agitation, enzymes, addition of other ingredients e.g sugar