Food Studies

Question 1

Danger Zone

Answer 1

5-60 degrees

Question 2

Conditions for bacteria

Answer 2

Time, moisture, warmth, low acidity, oxygen and a food supply

Question 3

4 types of food poisoning

Answer 3

salmonella, bacillus cereus, listeria, hepatitis A

Question 4

Prevention practices

Answer 4

storage, temperature control, pest control, rubbish disposal

Question 5

What food poisoning is caused by

Answer 5

Bacteria, toxins and viruses

Question 6

food spoilage

Answer 6

the deterioration of the physical, chemical and sensory properties in food

Question 7

Cross contamination

Answer 7

caused when raw food gets in contact with cooked food through equipment, storage or personal hygiene

Question 8

Salmonella

Answer 8

responsible for 70% of food poisoning cases.

Can be fatal in the vulnerable.

Question 9

Salmonella symptoms

Answer 9

Nausea, diarrhea, fever, headaches and cramps

Question 10

How long does it take salmonella to develop

Answer 10

12-72 hours after infection

Question 11

Listeria monocytogenes

Answer 11

Can survive refrigeration and pasteurisation.
Found in dairy products.
Can cause death.

Question 12

Bacillus cereus

Answer 12

spore forming bacteria that produces toxins.
Found in soil, distributed through air and dust.
Resistant to high temperatures

Question 13

symptoms of bacillus cereus

Answer 13

nausea, vomiting and diarrhea

Question 14

How long does bacillus cereus last for

Answer 14

24 hours

Question 15

Hepatitis A

Answer 15

Caused through poor personal hygiene of food handlers

Question 16

Symptoms of hepatitis A

Answer 16

nausea, fever, abdominal pain, dark urine and jaundice

Question 17

How long does it take for hepatitis A to take effect

Answer 17

4 weeks

Question 18

Why do we cook food?

Answer 18

To enhance the sensory properties, destroy micro organisms and it aids in digestion and nutrient absorption

Question 19

Define cooking

Answer 19

The application of heat to ingredients to cause physical and chemical changes

Question 20

Conduction

Answer 20

occur when heat is transferred from one molecule to another by collision or movement

Question 21

Convection

Answer 21

occurs when the molecules in liquids or gases moves from a warmer area to a cooler one

Question 22

Radiation

Answer 22

The transmission of heat energy in the form of ray, as occur during grilling and microwaving

Question 23

Examples of Conduction

Answer 23

sautéing and pan-frying.

Question 24

Examples of Convection

Answer 24

Dry methods: Baking, roasting and deep-frying

Wet methods: Boiling, simmering, steaming, poaching, braising, stewing and bain-marie

Question 25

Examples of Radiation

Answer 25

Grilling, Microwaving and Barbecuing

Question 26

What are functional properties

Answer 26

The physical and chemical properties of food ingredients and the way they react during preparation and processing

Question 27

Aeration

Answer 27

Then process of incorporating air into a mixture to increase volume and crate a light, airy texture

Question 28

Examples of Aeration (3)

Answer 28

Biological: yeast in bread Chemical: baking powder in cakes Mechanical: beating in pavlova

Question 29

Caramelisation

Answer 29

when sugar begin to decompose when exposed to high temperatures using dry heat (190 degrees)

Question 30

Examples of caramelisation

Answer 30

toffee, caramel sauce and gingersnaps

Question 31

Coagulation

Answer 31

A form of denaturation that occurs when there is a permanent change in the protein from a liquid into a thick mass as a result of heat or the addition of acids

Question 32

Examples of Coagulation

Answer 32

Grilled meat, quiche, boiled eggs

Question 33

denaturation

Answer 33

Describes the permanent structural change of the protein molecules in food. this can occur by the application of heat mechanical action or the addition of acids

Question 34

Examples of denaturation

Answer 34

Mechanical: beaten egg whites addition of acid: Marinated meat Heat: poached egg

Question 35

Dextrinisation

Answer 35

The process that occurs when a starch is exposed to dry heat. the starch is broken down into dextrin resulting in a change in colour to golden brown.

Question 36

Examples of Dextrinisation

Answer 36

Bread, scones

Question 37

Emulsification

Answer 37

Mixing two immiscible liquids. some proteins act as emulsifying agents and hold the liquids in suspension

Question 38

Examples of Emulsification

Answer 38

mayonnaise | vinaigrette

Question 39

Gelatinisation

Answer 39

The process by which starch granules absorb liquid in the presence of heat and thicken the liquid creating a gel.

Question 40

Examples of Gelatinisation

Answer 40

cheese sauce, béchamel and lemon meringue filling

Question 41

Maillard reaction

Answer 41

Turns food brown and creates aromatic compounds. is caused by the reaction between amino acids in protein and sugar or starch. it begins at 154 degrees.

Question 42

Examples of maillard reaction

Answer 42

Cakes, roast meat, biscuits, muffins

Question 43

What is the pH scale?

Answer 43

The pH scale is used by scientists when analysing an ingredient to determine if it is an acid or alkali.

Question 44

Acids

Answer 44

pH between 1 and 6

Question 45

Alkali

Answer 45

pH between 7 and 14

Question 46

Enzymes

Answer 46

proteins that speed up chemical reactions, without being directly invloved